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Hasselback Herbed Butternut Pumpkin

Hasselback Herbed Butternut Pumpkin

Food Matters | November 19, 2019

 

Roasted butternut squash is still one of our favourite vegetables. The combination of the maple, Dijon, walnuts, sage and thyme, baked Hasselback style, will be the show stopper in your holiday spread this year!

This recipe takes 45 minute minutes to prepare and serves 4.

Ingredients

1 medium butternut squash (about 1 kg)
¼ cup maple syrup
2 tbsp extra-virgin olive oil
1 tbsp Dijon mustard
1 tbsp finely chopped fresh sage leaves
1 tsp finely chopped fresh thyme
1 tsp sea salt
½ tsp ground black pepper
4 tbsp chopped walnuts

Method

1. Preheat your oven to 350°F (180°C).

2. Cut the butternut squash in half lengthwise, scoop out the seeds and pulp and discard or save for another recipe.

3. Remove the skin to completely expose the bright orange flesh of the butternut.

4. Place both squash halves cut side down on a roasting pan and bake for 20 minutes; remove from oven and let slightly cool.

5. While the squash is in the oven, combine the maple syrup, olive oil, Dijon mustard, chopped herbs, salt and pepper in a small bowl and mix well until combined.

6. Remove one squash half to a cutting board and place wooden chopsticks or skewers on either side of the squash. This will prevent the blades from cutting right through when you are slicing the squash.

7. Cut very thin slices in the squash, being careful not to cut the whole way through. Return the sliced squash to the baking sheet and repeat with the second half.

8. Brush ⅓ of the maple dressing over the squash halves, getting the dressing into the slits of squash.

9. Return to the oven. After 15 minutes, remove the squash from the oven and brush with some more maple dressing and return to the oven for a further 15 minutes.

10. Continue brushing the squash with the dressing & pan juices every now and then for the remaining time.

11. Add the chopped pecans to the remaining maple dressing and stir to combine.

12. Spoon over the top of the squash, dividing it equally between both halves.

13. Return it to the oven for a final 5 minutes (you may need to add a little water to bottom of pan to prevent burning), or until your squash is golden brown.

14. Serve with a sprinkle of fresh herbs and a pinch of salt.

Springtime Zucchini, Lemon, and Almond Spaghetti

Springtime Zucchini, Lemon, and Almond Spaghetti

Kate Parker | November 14, 2019

This recipe is packed with delicious springtime flavours from fresh zucchinis, lemons, and parsley. Make it dairy-free by choosing a great dairy-free feta like Botanical Cuisines, or make your own at home with this great recipe!

This recipe is a total crowd pleaser, and served with a hearty side salad, this dish goes a long way, perfect for a family of four. Want to make it a bigger family meal? Just double the quantities. Simple!

 Ingredients

1 small brown onion, finely diced
2 cloves of garlic, minced
1 large red chilli, finely diced (use ¼ tsp chilli powder if fresh isn’t available to you)
2 small zucchinis, grated
Zest of 1 small lemon + ½ the juice
¼ c of almonds
250g spaghetti, or your favourite pasta shape
1 small handful of parsley, finely chopped
2 tbsp olive oil
Salt and pepper to taste
Dairy-free feta, for serving

Method

1. Preheat oven to 180 degrees Celsius.

2. Heat olive oil in a large, heavy based sauce pan.

3. Add onion and sautee on low-medium heat with a goof pinch of salt for 5-10 minutes, stirring, until onions are soft and translucent.

4. Add chilli and garlic and sautee for a further minute.

5. Add zucchinis and saute for 5-8 minutes, stirring regularly, until zucchinis have reduced by about ⅓.

6. While sauteing zucchinis put a pot of water on to boil for the pasta, and cook as per pack instructions, minus a minute or two to ensure your pasta is el dente after the second stage of cooking, and place almonds on a tray in the oven to bake for 8-10 minutes.

7. Once zucchinis have cooked down, remove from the heat and set aside while you prepare the lemon zest and parsley for serving.

8. When the almonds have finished roasting, remove from the oven and roughly chop.

9. Drain the pasta, keeping about 2tbsp of the pasta water to the side, add pasta and cooking water it to the pan with the zucchini and return to a low heat.

10. Toss together the pasta and zucchini mixture in the pan until warmed through, then add the lemon zest, lemon juice, and parsley, and toss together before serving. Season with salt & pepper, and taste to adjust.

 

 

To serve

Dish onto plates and top with your preferred feta and serve with a side salad. Pictured is Botanical Cuisine’s vegan feta.

Plant Based Carrot Quinoa Sung Choi Bao

Plant Based Carrot Quinoa Sung Choi Bao

Jacqueline Alwill | October 28, 2019

 

If you have some garlic, sesame oil, tamari, lettuce and onion on hand then you have the base ingredients for Sung Choi Bao and whatever you’d honestly like to team with it! I used up some leftover cooked quinoa the other day to make this with carrots, I actually think it’s my favourite variation to date – you can check out the Mushroom Sung Choi Bao here too.
Use whatever veggies you like in it – broccoli, eggplant, roast pumpkin pieces, grated cooked sweet potato they’d all work incredibly well and are an easy way to get more veggies into a meal that’s delicious and simple to pop together too.

This recipe is gluten-free, dairy-free, vegan, and serves 2 people. Simply double or triple for a larger family serve.

Ingredients

2 teaspoons coconut oil
4 cloves garlic, peeled and sliced
400g carrot, grated
1 ½ cups cooked quinoa
¼ cup water
1 tablespoon sesame oil
3 tablespoons tamari or gluten free soy sauce
4 asian shallots, finely chopped
¼ – ½ bunch coriander, leaves and stalks finely chopped
Crushed peanuts to serve, optional
Lettuce leaves – ice berg preferably, to serve

Method

1. Heat coconut oil in a large fry pan or wok, and sliced garlic and saute for 30seconds.

2. Add carrot and quinoa and cook for 4 minutes.

3. Add water, sesame oil and tamari and cook a further 4 minutes.

4. Next, add chopped shallots and coriander and cook for 3 minutes.

Serve hot with lettuce leaves, extra chilli and peanuts if desired.

 

Vegetarian Quinoa Stuffed Mushrooms

Vegetarian Quinoa Stuffed Mushrooms

Georgia Harding | October 15, 2019

Reposted from Georgia Harding’s website, Well Nourished.

One of my favourite vegetarian meals, these Quinoa Stuffed Mushrooms are tasty and super simple to make. The combination of protein from the quinoa, carbohydrate via the vegetables and essential fats from the walnuts makes this one brain boosting, nourishing meal.

This recipe serves 4 people, is gluten-free and vegetarian.

Ingredients

For the stuffed mushrooms
8 medium-large sized portobello or field mushrooms, stalks removed & set aside
1 cup cooked quinoa (½ cup uncooked will yield 1 cup)
½ small red onion or bunch of spring onions, finely diced
Large handful of spinach or kale leaves, finely chopped
1 tbsp thyme leaves, picked off the stalks (or 1 teaspoon dried thyme)
100g soft feta or goats curd, crumbled
½ cup (approx.) walnuts, roughly chopped
1 tbsp chia seeds (optional)
Rocket or mixed lettuce leaves, to serve (optional)
Sea salt and black pepper, to taste

For the dressing (optional)
One clove garlic, unpeeled (roasted with the mushrooms)
One small lemon, zest & 2 tbsp juice
4 tbsp extra virgin olive oil

 

Method

1. Preheat your oven to 180º C.

2. Chop the mushrooms stalks up and combine in a bowl with the quinoa, onion, spinach or kale and thyme leaves.

3. Now mix through the feta or goats curd. Taste and season with sea salt and freshly ground black pepper.

4. Spoon onto the mushrooms, pressing it into place and then top with the walnuts and sprinkle with the chia seeds.

5. Place them on a baking tray with the whole clove of garlic and roast for 20 mins.

6. For the dressing mix together the zest, lemon juice and olive oil, and once cooked, squeeze out the soft centre of the roasted garlic and mix into the dressing.

7. Serve the mushrooms on a bed of rocket or mixed lettuce leaves and drizzle over the dressing (making sure each mushroom gets a little).

 

Georgia’s website, Well Nourished, is full of delicious, wholefood recipes, blog articles around health and wellness so much more.

Roasted Vegetable And Quinoa Salad

Roasted Vegetable And Quinoa Salad

Sharon Selby | October 10, 2019

This recipe is incredibly versatile. It’s perfect to use up any vegetables that need eating up and taste good roasted. I’ll switch things up all the time depending on what I’ve got on hand.

I love eating the colours of the rainbow to ensure my family and I are getting a whole range of different nutrients. I save time by not peeling any of the vegetables and if you need to make this in advance just cook the night before and then store in an airtight container in the fridge. When you are ready to use, just gently reheat in the oven for about 10 minutes.

I bulk up this tray of vegetables with some leftover quinoa and will often serve it with some baked salmon, sausages, fish, or at lunch time with a fried egg on top. So delicious. So nourishing.

Prep Time: 15 minutes
Cook Time: 40 minutes
Serves: 4

Ingredients

1 red onion, chopped
2 carrots, chopped
2 zucchinis, chopped
2 capsicums, any colour, chopped
1 eggplant, chopped
1 sweet potato, chopped
1 bulb of garlic cut in half, skin on
4 tablespoons extra virgin olive oil for drizzling
1 teaspoon of dried mixed herbs
½ teaspoon of sea salt
Freshly cracked pepper
1 – 2 cups of pre-cooked quinoa

 

Method

1. If you don’t have leftover quinoa cook the desired amount in a pot using the provided instructions.

2. Preheat oven to 245C chop all the vegetables into roughly equal size and pop straight onto a baking tray

3. Drizzle over the olive oil, add the dried herbs and seasoning and mix well on the tray using your hands.

4. Roast in the oven for about 35 – 40 minutes, stirring once or twice in-between to ensure the vegetables are cooking evenly.

5. Once cooked through and vegetables are caramelising around the edges remove from the oven and allow to cool.

6. Top with the cooked quinoa, combine well with a spoon and serve.

Vegan Meatballs With Zoodles

Vegan Meatballs With Zoodles

Food Matters | September 30, 2019

 

You will be amazed by the hearty taste of these meatless meatballs! Approved by the Food Matters Team, these meatless meatballs are packed with flavor, fiber and protein!

A great way to sneak more veggies into the kids diet!

Ingredients

Meatballs
½ cup walnuts
½ cup rolled oats
1 cup grated carrot
½ cup fresh parsley, finely chopped
⅓ cup fresh basil leaves, finely chopped
4 sun-dried tomatoes, roughly chopped
2 garlic cloves, minced
1 can kidney beans, drained and rinsed (14 oz or 400g)
2 tbsp chia seeds & 3 tbsp water, mixed together
½ tbsp olive oil
1 tsp dried oregano
salt & pepper to taste

Pasta Sauce
2 garlic cloves, minced
1 small onion, finely diced
½ tbsp olive oil
1 can organic tomatoes (14 oz or 400g)
¼ cup black olives, pitted
handful of fresh basil, roughly chopped
handful of fresh oregano, roughly chopped
salt & pepper, to taste

Method

1. Preheat oven to 350°F (180°C) and line a large baking sheet with parchment paper.

2. Add the oats, grated carrot, parsley, basil, sun-dried tomatoes, walnuts, olive oil, dried oregano and salt & pepper to the food processor. Process until a crumble forms.

3. Add kidney beans, soaked chia seeds into the food processor and process until everything is combined well.

4. Roll the mixture into 18-20 balls, packing each ball tightly between your hands so it holds together well.

5. Place each ball onto the prepared baking sheet an inch or two apart.

6. Bake for 20 minutes, remove from oven, gently flip and bake for a further 15-20 minutes until nice and golden.

7. While your meatballs are baking, make your pasta sauce by heating oil in medium pan over medium heat, saute onion and garlic until softened. Add tomatoes and simmer for 5 or so minutes. Stir through olives, herbs, salt and pepper.

8. Serve with zucchini pasta and top with homemade pasta sauce.

 

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