This is a really delicious and warming side, packed full of flavour and nutrition! Perfect for winter when you want to cozy up with a warming dish.
I have been loving warming this up, or just enjoying cold for easy pre-prepared lunches. I hope you really enjoy this recipe because I am hooked!
Pumpkin, Zucchini & Quinoa Bake serves 4, as a side.
1/2 large Butternut Squash, cut into 1″ cubes
1/2 a Zucchini, quartered and sliced
1/2 an Onion, thinly sliced
1 Tbsp Dried Mixed Herbs
a generous pinch of Himalayan Pink Salt
black pepper, to taste
optional, 1 Tbsp Olive Oil
3/4 cup Quinoa
Vegetable Stock, for cooking quinoa
1 tsp Himalayan Pink Salt
1 Tbsp Dried Mixed Herbs
2 Tbsp Black and White Sesame Seeds
Preheat oven to 200C.
Place all chopped vegetables in a baking dish and add the herbs, salt, pepper and olive oil (if using).
Toss the vegetables to evenly coat them in the herbs. Roast them in the oven for about 30 minutes, or until the vegetables are tender.
Meanwhile, cook the quinoa according to the package directions, but replace the recommended amount of water with vegetable stock for extra flavour.
Once the vegetables have finished roasting and the quinoa has cooked, combine them in a large bowl. Add himalayan salt and mixed herbs. Mix very well to combine. You want to slightly mash the pumpkin through the quinoa so it starts to stick together.
Place the mixture in a 22 x 22 cm baking dish, or similar. Press it down well and smooth out the top. Place in the oven to bake at 200C for about 45 minutes.
Once it has finished baking and the top is nicely browned, sprinkle over the sesame seeds.
Let the bake sit for a few moments before serving.
Vegemite. You either love it or hate it. I’ve loved the stuff since ever since I can remember. I have lots of memories of Vegemite as a very young kid. My Mum used to make me Vegemite “Roll-Ups”. A piece of bread with the crusts cut off, with margarine and Vegemite rolled up. She even used to cut me shapes out of sandwiches using cookie cutters. My favourite is when I wouldn’t go to sleep, and I would tell her “Mum, I cant sleep. I’m hungry” and I always wanted hot Vegemite toast.
So many fond memories of the old trusty Vegemite and my lovely Mum, but as I started becoming more health conscious I noticed the amount of additives and sodium in regular Vegemite. I needed to come up with a recipe filled with the good stuff and none of the bad that tasted just as delicious.
I was really surprised at just how similar it turned out. I love it better than the original Vegemite! It also happens to be Gluten-free, and Raw. I hope you try it and love it just as much as I do.
Homemade Vegemite 4 Tbsp Black Tahini
2 Tbsp Tamari
1 Tbsp Apple Cider Vinegar
1/2 tsp Nutritional Yeast
1/4 tsp Maca Powder
tiny pinch of Himalayan Salt and Pepper
Stir all ingredients together in a small bowl until well combined. Store in the fridge.
My favourite way to enjoy this is on toast with smashed Avocado and Sesame Seeds, so delicious!
A fresh, raw version of Sushi! I use Cauliflower “rice” in my Sushi and I love it. Cauliflower Rice does sound kind of plain and boring, but adding Tahini, a bit of natural sweetener and Himalayan Salt really tasty. Some other reasons I love Cauliflower in place of the rice is that there is no time waiting for the rice to cool down before assembling the sushi, the fact that you’re sneaking in an extra vegetable (always a great thing!) and if you cant tolerate grains then this is a delicious alternative!
Sushi is also one of my favourite picnic foods due to it’s portability. Just pack yourself a small container of Tamari or Soy Sauce and you’re set!
Raw Avocado & Cucumber Sushi makes 2 rolls
1/2 large head of Cauliflower Florets
1 Tbsp Tahini
2 tsp Date Syrup/Maple Syrup etc
1 tsp Apple Cider Vinegar or Lemon Juice
Himalayan Pink Salt, to taste
To make the Cauliflower Rice, cut the florets into small and even sized pieces. Place the Cauliflower into a food processor with the remaining ingredients and pulse until it forms a texture similar to Cous Cous. Set aside.
To Assemble the Sushi:
2 sheets of Raw, Vegan-friendly Nori
1 small Avocado, sliced
1/4-1/2 Cucumber, sliced into very thin strips
optional: Mustard, Tahini Sauce, Hummus, Cashew Mayo etc.
Place your Nori Sheet on a rolling mat or flat surface. Top with Cauliflower rice and smooth it down evenly, I do roughly a 1cm layer. Apply a thin strip of mustard to the cauliflower rice layer if using. Place your Avocado, Cucumber and optional sauces onto the Sushi.
Roll it up, keeping it nice and tight. Slice into desired size.
Serve with Organic Soy Sauce, Tamari or Coconut Aminos sprinkled with Sesame Seeds, for dipping.
Note: Feel free to add any vegetables into the filling to change it up! Avocado and Cucumber is my favorite combo but I also love adding Carrots, Capsicum, Sprouts etc.
These chips are incredible. Baked without oil (or with, if you like), crispy on the outside, soft on the inside and packed full of flavour.
These are as healthy as chips can get and you wouldn’t guess it by the taste. They’re also one of our favourite satisfying, inexpensive and easy meals.
I have used both regular Potato and Sweet Potato for this recipe, both are as yummy as each other. They are just perfect when paired with smashed Avocado or homemade Hummus to dip!
Preheat the oven to 200C and line a baking tray with baking paper.
Slice your potatoes into desired sized chips. Add them to a large bowl and add the remaining ingredients. Toss the potatoes very well to coat them evenly in the seasoning mix.
Lay the potatoes in a single layer on the lined baking sheet.
Place in the oven for about 40 minutes, turning half way. Once the chips are lightly browned and crispy on the outside, remove from the oven and enjoy immediately with a squeeze of lemon!
These Oil-Free Falafels are my favorite of all the ones I’ve made. They crisp up beautifully while staying soft on the inside without being pasty or dry, which was the case with a few of the falafel recipes I’ve tried. These come out perfectly for me every time.
You can make them any size you wish, just be sure to adjust the baking time.
I often form half of the mixture into small falafel balls, as pictured. The other half I form into large patties for falafel burgers later in the week.
Oil-Free Baked Falafel
1 can (400g) Chickpeas, drained and rinsed
1/2 Red Onion, chopped
2 cloves of Garlic, minced
1/2 cup Parsley
1/4 cup Coriander
1/2 tsp Cumin
1/2 tsp Himalayan Salt, adjust to taste
dash of Turmeric, Chilli, Cinnamon
2 Tbsp Tahini
1 Tbsp Water
2 Tbsp Ground Flaxseed
Preheat oven to 200c. Line a baking tray with baking paper.
In a food processor add onion, garlic, and fresh herbs. Process until the herbs are minced and the onion is finely chopped.
Add the rest of your ingredients and process until starts to form a wet dough. Be sure to leave some texture, take care not to over process the mixture into hummus.
Form the mixture into falafels of desired size and flatten slightly, this helps them to cook more evenly. Lay them on the lined baking sheet and place in the oven. Bake for about 25-30 minutes, flipping half way until browned and slightly crispy.
I love making Falafel Bowls like this one which includes a fresh Quinoa Tabouli, Baked Chips, Roasted Garlic Hummus & Lemon-Tahini Sauce.