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Vegan Thai Red Curry with Veggies

Cosy up in front of a movie with this over some aromatic brown jasmine rice for a real treat! You can experiment with the veggies, but eggplant, red capsicum and pak choy is our favourite combination. I like to toss in some pre-marinaded tofu or tempeh at the end of cooking for a protein kick.

Ingredients

1 very large eggplant

2 Tbsp coconut oil (refined is fine, or other oil of choice)

1 medium onion, sliced

1 batch of Thai Red Curry Paste

1 Tbsp light brown sugar (or palm sugar)

1 x 400mL tin coconut milk (at least 65% coconut)

Tamari to taste

1 very large red capsicum, sliced

6 bunches pak choi or bok choy or whatever you wanna call it, stems sliced and leaves just chopped in half

300g bean sprouts

Method

Preheat oven to 180C.

Chop the eggplant into cubes, leave the skin on it’s good for you ūüôā Pop them on an oven tray, drizzle with a little olive oil and sprinkle them with salt. Roast them for about 15- 20 minutes.

Heat the coconut oil in a saucepan then add the onion and saute on a medium heat for a few minutes. Add the curry paste and and continue a few more minutes, then add the sugar and let it caramelise.

Add the coconut milk and bring it to the boil. Stir in the tamari and sliced capsicum, cover and simmer about 5 mins. Mix in the stems of the pak choy and simmer a further 10 minutes. Finally, add the roasted eggplant, pak choi leaves and bean sprouts and simmer a further 3 minutes before adding the fresh basil and coriander leaves.

Remove from heat and serve over brown rice, garnished with extra coriander and basil leaves.

 

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Vanilla Bean Pannacotta – Regular recipe and Thermomix adaptation

Vanilla Bean Pannacotta

Vanilla Bean Pannacotta

For when you’re just craving something¬†small and sweet to finish your meal!

Ingredients

600mL unsweetened almond milk

1/3 cup cold water

2 sachets Queen brand Jel-It-In

400mL can 100% coconut cream

Seeds scraped from 1 vanilla bean or 2 tsp vanilla bean paste (not essence!).

4 Tbsp castor sugar

3 cups sliced strawberries (or other fruit of choice e.g. cubed mango, peach, blueberries etc.)

Instructions

Pour the almond milk and water in to a pot, or your thermomix, and sprinkle in the Jel-It-In. Stir well to combine or pop the thermomix to speed 2 for 60 seconds.

Add coconut cream, sugar and vanilla bean.

Stovetop cook over a low flame, gradually increasing to boil over the course of 5 mins, stirring constantly. Reduce to simmer for one minute then remove from heat. If using the thermomix, set temp to 100C, speed 2, for 10mins. As soon as you notice the temperature reaches 100C, let it proceed for one more minute and then press stop.

Pour into 8 ramekins/oiled moulds/teacups. Refrigerate 2 hours to overnight.

If using a mould you’ll need a knife to break the seal between the mould and the pannacotta and turn it onto a serving plate, otherwise just leave the pannacotta in the ramekin or tea cup. Garnish each with 3/4 cup berries (or other fruit of choice).

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Sweet Potato and Quinoa Patties

You can bake these babies in the oven at 180C for about 20 minutes, but we like them fried each side in a little olive oil on the BBQ or a frypan so they’re crispy – the women at last January’s mini-retreat did too!

Ingredients

1 large sweet potato (350-400g)

250g quinoa

Juice from 1 lemon

1/4 cup tahini (or any nut butter if you’d prefer, I’ve made it with cashew butter – delicious!)

1/4 tomato puree/passata (not tomato sauce or tinned tomatoes!)

1/2 cup gluten free flour (I generally go for tapioca)

2 tsp ground coriander

2 tsp ground cumin

1/2 tsp smoked paprika

salt and pepper to taste

Instructions

Peel the sweet potato and chop it into small cubes. Steam (preferable) or boil until very soft, about 20-25 mins.

Meanwhile, rinse the quinoa then steam it in a rice cooker/thermomix for 15-20 mins or add it to 2 cups of boiling water in a saucepan and simmer with the lid on until all the liquid has evaporated (15-20 mins).

Blend the cooked sweet potato in a food processor with the lemon juice, then add the tahini, tomato passata, flour, spices and continue to process until smooth. Season to taste.

Transfer the quinoa to a large bowl and add the sweet potato mix. Stir it up until it’s all blended together, the mixture should still be a little sticky, but add extra flour if too sticky.

Make each patty by scooping about 2 tbsp of the mixture, rolling it into a ball with your hands then pressing it to make a circle. Yes the mixture will want to stick to your hands so just keep a bowl of water handy to wet your hands at regular intervals Рthis will keep the mixture from sticking to your fingers. Pop each patty on a tray/large plate, cover and pop in the fridge for at least an hour to harden up.

Keep them cold until you’re¬†ready to cook them…As mentioned above, heat them in the oven or fry on the grill and serve warm with a salad, steamed or sauteed veggies and sweet chilli or your favourite dipping sauce.

 

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Pine nut, Tomato and Basil Stuffed Mushrooms

For¬†my January 2017¬†Yoga mini-retreat I bought a box of massive “button” mushrooms, almost the size of portobellos, at first deliberating how I could use them and how we could possibly eat¬†them all before they were no good.¬†This stuffing ensured I needn’t have worried – there were no left overs for dinner that night!

Ingredients

18 very large button mushrooms (not portobellos, they go soggy and watery)

300g cherry tomatoes (our are usually homegrown red and yellow tommies, but equal to 1-2 punnets)

175g pine nuts (half a regular bag)

1 bunch / 2 handfuls fresh basil leaves

3 Tbs Tahini or soy sauce

2 Tbs extra virgin olive oil

lemon juice to taste (usually enough from half a lemon)

salt and pepper to taste

Instructions

Pop the oven on to 180C or 160C with fan. Tip: For the mini-retreat my husband actually cooked these on our outdoor BBQ grill with the hood down Рeasier and more flavoursome!

Remove the stalks of the mushrooms and put the caps on a baking tray or two. Put half the stalks aside for the stuffing and put the rest in a paper bag for another meal another night. Don’t throw them out as waste, they’re perfectly as healthy and tasty as the cap of the mushroom and can be chopped into so many dishes like pasta sauces, curries, stir fries etc. They just absorb any flavour, but you already know that ūüėČ

Either finely chop the mushroom stalks or blend them in a food processor like I did. Chop the cherry tomatoes in half and roughly chop the basil leaves.

Heat the EVOO in a fry pan and when hot reduce heat to medium and add¬†the mushroom stalks. Fry for about a minute then add the tomatoes, pine nuts and tahini and fry about 5 mins or until it’s all reduced down. Stir in the basil, lemon juice, salt and pepper and remove from heat.

Stuff the tomato “pesto” mix into the mushrooms caps nice and tight and bake for about 15- 20 mins until the mushrooms are soft.¬†Or pass them off to your resident BBQ master to grill ūüėČ

 

 

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