Kylie’s Green Vegetable Soup

Ingredients
1.5L of vegetable stock
2 large leeks, roughly chopped
6-8 spring onions, roughly chopped
2 large potatos, cubed
10-12 large silverbeet leaves chopped
2 sprigs of fresh spearmint leaves
Handful fresh parsley leaves
Salt & pepper to taste
1/2 cup cream
Handful tasty or parmesan cheese
 
Directions
1) Put all ingredients other than the cream and cheese into a pot and bring to the boil.
2) Simmer until all vegetables are cooked through
3) Remove from heat and blend with a stick blender
4) Put back on heat and add cream and cheese
5) Simmer until cheese melted
6) Eat & Enjoy!

Sweet Potato Croquettes with Tangy Salsa

Ingredients

The Croquettes
1.5kg of sweet potato
1.5 cups basmati rice
0.5 cup wild rice
6-8 spring onions, finely chopped
2 Tblsn grated fresh ginger
8 garlic cloves, crushed
1 cup cashews, lightly toasted and finely chopped (using a food processor is fine)
Polenta
Olive oil
Good salt & Freshly ground pepper
Good pinch chili powder

Tangy Salsa
Grated rind and juice of 4 lemons
½ bunch chopped coriander leaves
4 Tbsp desiccated coconut
2 green chillis, deseeded and finely chopped
2 tomatos, very finely diced

Directions

1) Preheat oven to 200 degrees
2) Peel and chop sweet potatos into even sized chunks approx 4-5 cms
3) Toss through with some olive oil, sat, pepper and chili powder.
4) Lay out in a baking pan and bake for 45 minutes till soft and just starting to caramelise at the edges.
5) Remove from oven and allow to cool
6) Bring a large saucepan of water to the boil. Add 1/5 tsp salt and the rice and return to the boil
7) Leave to simmer for 20 minutes until the rice is tender. Drain in a colander, rince with cold water, and put aside in a large bowl
8) Mix salsa ingredients together and set aside
9) Mash the cooked potato
10) Add the potato to the rice along with the spring onions, ginger, garlic and cashews. Season with salt and pepper. Mix together well.
11) Form the mixture into flat croquettes and coat with the polenta
12) When ready to cook, heat a frypan and add enough oil to coat the bottom lightly and heat till the oil is hot
13) Add a couple of croquettes. Fry on one side till crisp and brown the repeat on other side.
14) Serve with tangy salsa
15) Eat & Enjoy!

NOTE: This mixture makes a lot of croquettes, but can be frozen either cooked or uncooked.

Kylie’s Vegetable & Ricotta Lasagne

Ingredients
Oil
3 Garlic Cloves, crushed
250g mushroom, chopped
1 red capsicum, chopped
1 green capsicum, chopped
2 Bok Choy Heads, chopped
Herbs - Parsley flakes, basil, tarragon, salt & freshly ground black pepper
500g soft ricotta
Baby spinach leaves, blanched
Lasagne sheets, soaked in hot water for 1-2 minutes each
Jar of pasta sauce (Paul Newman’s)
Tasty cheese, grated

Directions
1) Preheat oven to 180°
2) In a large pan, heat oil
3) Lightly sauté garlic
4) Add mushrooms and cook for several minutes
5) Add capsicums, bok choy and herbs, and cook for 5 more minutes
6) Remove from heat and allow to cool slightly
7) Stir in ricotta
8) In a large lasagne dish prepare lasagne layers as follows:
- spinach leaves
- lasagne sheets
- ½ ricotta mix
- lasagne sheets
- spinach leaves
- ½ jar of pasta sauce
- lasagne sheets
- ½ ricotta mix
- lasagne sheets
- remainder of pasta sauce
- grated cheese
9) Put in oven and cook for 40 minutes or until pasta sheets are cooked through
10) Eat & Enjoy!

Spinach & Mushroom Quesadillas with Lentils

Ingredients - makes 3
Oil
250g mushrooms
1 can lentils, drained and washed
½ tsp chilli flakes
½ tsp ground cumin
½ tsp parsley flakes
Salt & Pepper to taste
75g fresh baby spinach leaves
6 tortillas
salsa
Parmesan cheese, grated
Fetta, crumbled
 
Directions
1) Heat oil in a pan
2) Add mushrooms, lentils, cumin, chilli flakes, parsley flakes and salt & pepper and cook through (approx 10 minutes) then remove from heat
3) While mushroom mix is cooking, planch spinach with boiling water
4) Lay out 3 tortillas and spread salsa over them leaving about 1cm around the edge
5) Place a layer of spinach, then cover with the mushroom mix. Top with parmesan and fetta
6) Put another tortilla over the top
7) Heat frying pan and spray with a cooking spray (low heat)
8) Place 1 prepared quesadilla in the pan for a few minutes, then turn and cook the other side
9) Serve hot
10) Eat & Enjoy!

Lemon & Broccoli Risotto

Ingredients
1 lemon
1.625L (6 1/2 cups) vegetable stock
450g broccoli, cut into small florets, stems cut crossways into thin slices (keep the florets & the stems separate)
Salt & freshly ground black pepper
60ml (1/4 cup) olive oil
20g (1 tbs) butter
8 green shallots, trimmed, finely chopped
2 garlic cloves, crushed
440g (2 cups) arborio rice
60ml (1/4 cup) dry white wine
1/4 cup chopped fresh continental parsley
2 tsp butter, extra
35g (1/3 cup) finely grated parmesan
 
Directions
1) Use a zester or grater to remove outer layer from lemon. Set aside until required.
2) Juice the lemon and reserve 2 tbs.
3) Place stock in a medium saucepan. Cover and bring to the boil over high heat.
4) Reduce heat to medium-low.
5) Stir in broccoli stems, season with salt and pepper, keep at a gentle simmer.
6) Heat the oil and butter in a large heavy-based saucepan over medium heat until foaming.
7) Add the green shallots and cook, stirring, for 2 minutes.
8) Add the garlic and cook, stirring, for 1 minute.
9) Add the rice and stir over medium heat for 1 minute or until well coated with oil and butter, and the grains are slightly glassy in appearance.
10) Add wine and use a wooden spoon to stir until all liquid is absorbed.
11) Add a ladleful of simmering stock and stir until absorbed.
12) Continue to add stock, a ladleful at a time, stirring constantly until all the liquid is absorbed before adding more.
13) Add broccoli florets with second-last ladleful of stock. Stir until all liquid is absorbed and the broccoli is tender - it will take about 30 minutes to cook until the rice is tender yet firm to the bite and the risotto is creamy.
14) Remove from heat. Stir in parsley, lemon juice, lemon zest, extra butter and parmesan.
15) Season with salt and pepper.
16) Spoon into serving bowls and serve immediately sprinkled extra parmesan if desired.
17) Eat & Enjoy!

Quick & Easy Vegetarian Spag Bog

Ingredients
Pasta - whatever you have in the cupboard
Jar of pasta sauce - whatever you have in the cupboard (I used Raguletto Sicilian Mushroom)
Tin of Sanitarium Vegetarian Casserole Mince
Herbs & spices to blend with your pasta sauce (I used basil, parsley, salt & pepper)
 
Directions
1) Cook pasta
2) While pasta is cooking mix your pasta sauce and casserole mince
3) Add herbs & spices
4) Heat sauce mixture
5) Serve up & top with cheese to taste
6) Eat & Enjoy!

This took me 15 minutes and truly tasted like a good quality spaghetti bolognaise. The trick is to add herbs to the pasta sauce so you get the taste you enjoy.

Tofu Balls

Ingredients
700g Tofu (firm)
80 gm raw rolled oats
1 egg beaten
2 egg whites
1 onion chopped and browned
2 Tbspn soy sauce
30 pecan halves chopped, but not too finely. Needs that CRUNCH
2 grated carrots
2 cup grated zucchini
SPICES: coriander flakes, cumin, chilli powder, salt/pepper (you can use any spice you like to create whatever flavour you like)
 
Directions
1) Preheat oven to 190°
2) In a large bowl, mash tofu
3) Add all other ingredients and mix well
4) Form into balls using a soup spoon. This mixture should make at around 24-28 balls
5) Place onto a baking tray lined with baking paper and bake for 30 mins
6) Serve hot with sweet chilli sauce, or a tomato based sauce, with rice etc
7) Eat & Enjoy!

NOTE: These are great with my Mexican Lentils

Sushi

Ingredients
Sushi Rice
225g sushi rice
250ml water
2Tbspn sushi vinegar
1 tsp salt
1 Tbspn sugar
¾ Tbspn mirin or dry sherry
Fillings
2 or 3 fillings to taste, options include avocado, cucumber, capsicum, tofu, pickled ginger, egg etc
 
Directions
Sushi Rice
1) Put rice into a pan, cover with plenty of water and stir till water becomes cloudy. Drain & repeat 4 or 5 times until water is clear. (this is cleaning the rice)
2) Put washed rice into saucepan with water on high heat and bring to the boil
3) Cover the pan and reduce to very low heat and continue cooking for exactly 15 minutes more (no need to stir).
4) Leave lid on and remove from heat for another 10 minutes
5) Mix the sushi vinegar, sugar, salt and mirin until the sugar has dissolved.
6) Put the rice into a large bowl and stir through vinegar mixture.
Note: To cool the rice quickly “cut” the rice by folding a spoon through until it cools to body temperature - it should be sticky in texture. Use immediately
Making the Sushi
1) Toast nori sheet by heating in a dry fryong pan a few seconds on each side
2) Place nori sheet on sushi mat, rough side up, long side facing you
3) With damp hands spread approx ¼ of the rice over the nori approx 1cm away from the front edge. Nori should be approx 5cm wide and approx 1 cm thick
4) Make a groove along the middle for the filling to sit in
5) Put fillings in but don’t overfill
6) Using the mat as a guide, lift the edge closest to you and roll firmly away from you into a neat cylinder.
7) Repeat until all rice is used
8) Let rolls rest for approx 10 minutes then cut into desired sizes with a sharp wet knife
9) Eat & Enjoy!

Tofu with Peas

Ingredients
1 onion, diced
1.5 Tblspn Olive Oil
2 garlic cloves, finely chopped
2 tsp freshly grated ginger
1 tsp cumin seeds
½ tsp tumeric
350g pack firm tofu, diced into 1.5cm cubes
3 medium tomatos, chopped
½ cup frozen peas
1 Tblspn lemon juice
 
Directions
1) In a medium pan over moderate heat, heat the oil
2) Add onion and cook for a few minutes until soft
3) Add the garlic, ginger, cumin and tumeric and cook an extra minute or so
4) Add the tofu to the pan and stir into the spice mixture so the tofu becomes golden
5) Saute a couple of minutes then add the tomatos and peas
6) Stir through and cover with a lid for 5 minutes
7) Add lemon juice and season with salt & pepper if desired
8) Serve with rice
9) Eat & Enjoy!

Snow Pea & Couscous Salad with Feta and Mint Pesto

Ingredients

Couscous Salad
1.5 cups couscous
1 tspn Chili sauce
1 tblspn olive oil
Sea salt, to taste
3 cups vegetable stock
150g frozen baby peas
250g snow peas, trimmed
200 g feta

Mint Pesto
½ cup mint leaves
¼ cup flat leaf parsley
1/3 cup olive oil
1/3 cup grated parmesan
¼ cup toasted pine nuts
 
Directions

1) Pour boiling stock over the Couscous. Stir once and cover with a tight lid. Keep couscous covered and off the heat for 7-8 minutes. The stock should then be completely absorbed.
2) Add the chilli sauce, oil and salt and fork through couscous
3) In a food processor whiz together all the mint pesto ingredients. Alternatively, use a mortar & pestle.
4) Boil water in a saucepan.
5) Put peas in and boil for 1 minute
6) Add the snow peas and boil for another 1 minute
7) Refresh under cold water, drain, and toss through the couscous with the minted pesto.
8) Scatter the crumbled feta over the top of the couscous.
9) Eat & Enjoy!

Roast Vegetable Frittata

Ingredients

Vegetables
500g sweet potatos, peeled and chopped
1 red capsicum, left whole
2 potatos, chopped into small bite sized pieces
Pinch oregano
Pinch thyme
½ tspn tumeric
Pinch chilli flakes
Small amount of olive oil
Salt & pepper to taste

Frittata Mixture
6 eggs
1 cup cream
½ cup grated parmesan
2 tblspn fresh herbs eg basil, parsley, dill, thyme
Salt & pepper to taste

Extra
Handful baby spinach
 
Directions

1) Preheat oven to 200°°
2) Using a large freezer bag, place the vegetable ingredients, including oil and all herbs into the bag and tie off. Smoosh the vegetables around in the bag until all they are all covered in oil and the herbs have spread evenly.
3) Put onto a baking tray and place in oven for 45 minutes
4) When cooked, carefully remove the capsicum and place into an airtight container or a paper bag for at least 10 minutes.
5) Take out the capsicum peel the skin off and remove the seeds. Cut into nite sized pieces.

NOTE: Vegetables can be cooked the day before and put into fridge to cool. Don’t peel the capsicum until you are about to use it.

6) Preheat oven to 200°
7) Whisk together all the frittata ingredients
8) Grease an oven proof dish or oven proof frying pan.
9) Spread the vegetables evenly in the greased oven dish. Add spinach. Pour over the frittata mixture.
10) Bake for 30-40 minutes or until golden and puffed (depending on oven may need to cook for a little longer)
11) Remove from oven and leave to stand for 5 minutes. Then cut and serve.
12) Eat & Enjoy!

Variations: Add some chopped, cooked broccoli or cooked peas for extra flavour and nutrition.

Baked Tofu

Ingredients
1 pack firm tofu
Jar hoisin sauce
Parsley flakes
Salt & Pepper
 
Directions
1) Cut tofu into chunks and marinate in hoisin sauce
2) Preheat oven to 180°
3) Spread tofu and sauce in a baking dish
4) Bake for 15 minutes
5) Using another baking dish take the tofu out (leaving sauce behind) and place baked side down into new tray
6) Bake for a further 15-20 minutes
7) Eat & Enjoy!

Pasta Free Vegetable Lasagna

Ingredients
(serves 8)
2 jars pasta sauce
Baby spinach
Zucchini
Mushrooms
Pumpkin
Capsicum
Broccoli
Cauliflower
Bok Choy
Spring onion
Grated Cheese
Basil
Tarragon
Salt & Pepper
(use vegetables you have available in the quantities you choose)

Directions
1) Preheat oven to 180°
2) Pour a layer of pasta sauce over the base of a large lasagna dish
3) Spread a layer of spinach leaves covering the entire base
4) Grate zucchini and spread a layer over the spinach
5) Pour a think layer of pasta sauce over the zucchini
6) Chop all remaining vegetables and spread over the mixture
7) Pour pasta sauce completely covering the vegetables
8) Sprinkle grated cheese over the top
9) Bake for 45-55 minutes, until all vegetables are cooked through
10) Eat & Enjoy!

Lentil & Tomato Pasta Sauce

Ingredients
oil
2 cloves garlic, crushed
100g dried lentils, cooked and drained
2 cans chopped tomatos
1 sachet salt reduced tomato paste
1.5 tsp oregano
1 tsp parsley
1 tsp chili flakes
salt & pepper to taste

Directions
1)  Heat Oil & saute garlic
2)  Add all ingredients and simmer till heated through
3)  Serve over pasta
4)  Eat & Enjoy!

Mexican Lentils

Ingredients
oil
2 garlic cloves, crushed
1 tin Sanitarium Veggie Delight Casserole Mince (could substitute with real mince or other TVP)
1/2 cup dried red lentils, cooked & drained (substitute with a can of lentils drained)
1 can chopped tomatos
1 sachet tomato paste
1.5 tsp cumin seeds, ground
1/2 tsp paprika
1/4 tsp onion powder
1 tsp chilli flakes
1.5 tsp oregano
salt & pepper

Directions
1)  Heat oil in deep pan
2)  Saute garlic until starting to go clear
3) Add remaining ingredients and simmer until starts to thicken
4)  Eat & Enjoy!

Serving Suggestions
Use as burrito or taco filling
On nachos
In toasted wraps
On toast with cheese and avocado (pictured)
Serve over pasta as a bolognaise type sauce
Refrigerate and serve cold as a dip

Serves 4 - Nutritional Info per serve
Calories - 223
Fat - 5g
Protein - 21.2g
Carbs - 20.1g
Sodium - 588mg

Grilled Polenta

Ingredients
4 cups vegetable stock
1 cup fine polenta (cornmeal)
herbs & spices to taste
Option of parmesan

Directions
1)  Bring stock to boil
2)  Add polenta (cornmeal) in a steady stream stirring continuously until thick (consistency of smooth mashed potatos)
3)  Add herbs/spices to taste - can also add grated parmeson - and mix in

For soft polenta serve now

4)  Line a baking tray with glad wrap and pour polenta mix in.  Smooth out so baking tray is evenly covered.
5)  Place in fridge until cool and set (about 30 - 45 minutes)
6)  Grill for 10 minutes on each side
7)  Eat & Enjoy

This photo is the grilled polenta with basil and paprika added. We served it with Sweet chilli sauce and sour cream

Cheese & Mushroom Quiche

Ingredients
shortcrust Pastry to line 20-25cm quiche dish
1 medium onion, finely chopped
125g mushrooms, sliced
pinch thyme
1 tbsp oil
1 ½ cups grated tasty cheese
½ cup sour cream
2 large eggs
¼ cup milk
1 tbsp flour
¼ tsp salt
1 tbsp wholegrain mustard
black ground pepper
paprika
 
Directions
1) Pre heat onion to 230°
2) Heat oil and saute the onion, thyme & mushrooms until soft
3) Line a 20-25cm quiche dish with the shortcrust pastry
4) Cover the bottom of the uncooked crust with the grated cheese
5) Cover this layer with the onion & mushroom mixture
6) Beat the remaining ingredients except the paprika and pour into the crust (if you have a deep dish you can double this portion of the recipe, however it will rise so don’t overfill)
7) Sprinkle with paprika
8) Bake for 30 minutes (35 if you have doubled the egg portion) or until the filling is set in the centre
9) Eat & Enjoy!

Tomato Pasta Bake

Ingredients
500g pasta
2 medium onions, finely chopped
2-3 cloves garlic, crushed
1 tbsp oil
2 cans chopped tomato
1 tsp sugar
½ tsp salt
1 tsp basil
½ tsp marjoram
¼ tsp thyme
2 tbsp chopped fresh parsley (or 1 tbsp dry)
black pepper
1 cup grated cheese
paprika
 
Directions
1) Preheat oven to 180°
2) Cook pasta as per instructions on packet
3) Heat oil in a pan and saute onion & garlic
4) When the onion is soft & turning clear, reduce the heat & add remaining ingredients except for the cheese & paprika
5) Simmer gently over low heat for a few minutes
6) Drain the cooked pasta the combine with the tomato mixture in a large shallow casserole dish
7) Sprinkle the cheese evenly over the top then dust lightly with paprika
8) Bake covered with foil for 25-30 minutes
9) Remove foil and continue baking for a further 15 minutes to brown top
10) Eat & Enjoy!

Creamed Mushrooms

Ingredients
Juice 1 small lemon
450g small button mushrooms (or white mushrooms quartered)
25g butter
1 small onion, finely chopped
100ml thickened cream
1 tbsp chopped fresh parsley
salt & pepper

Directions
1) Sprinkle a little of the lemon juice over the mushrooms
2) Heat the butter & oil in a frying pan, add the onion and cook for 1 minute
3) Add the mushrooms, shaking the pan so they do not stick
4) Season to taste with salt & pepper
5) Stir in the cream, chopped parsley & remaining lemon juice
6) Heat until hot, but do not allow to boil
7) Move to a serving plate & serve immediately
8) Eat & Enjoy!

Mushroom Strudel

Ingredients
2 medium onions (finely chopped)
250g mushrooms (sliced)
2 tbsp oil
500g cottage cheese
2 tbsp fresh (or 1tbsp dry) parsley
½ tsp dried tarragon
½ tsp thyme
½ tsp salt
Black pepper to taste
Juice of 1 lemon
2 sheets puff pastry
 
Directions
1) Pre heat oven to 225°
2) Heat the oil & sauté the onions over medium heat until tender
3) Add mushrooms and cook until they are heated through
4) In a large bowl mix the cottage cheese, seasonings and lemon juice.
5) Add the mushroom & onion mixture and stir to combine
6) Lay out 2 sheets of puff pastry
7) Spoon half the filling in a band across the first pastry sheet, about 5cms from one of the edges, then carefully roll up. Repeat with the other sheet of pastry and the remainder of the mixture
8) Using a sharp serrated knife make diagonal slashes through the top of the rolls, about 3cm apart
9) Bake for 20-25 minutes
10) Leave to stand for 5 minutes, then slice and serve.
11) Eat & Enjoy!