tomato & artichoke cannellini beans with roasted pumpkin & roasted eggplant

This is a simple vegan, and gluten free dish you can easily make on a week night.
I roasted extra veg so i could keep it to make another weeknight meal this week to save me time.

ingredients

* roasted pumpkin wedges
* roasted eggplant wedges
* 1 tin cannellini beans
* 2 chopped tomatoes
* 2 tsp dried herbs (such as lemon myrtle ,oregano or dill)
* a handful of marinated artichoke pieces
* 1cup tomato passata
* 1/2 onion chopped fine
* handful chopped parsley
* chopped chives to garnish
* olive oil
* s & p
* 2 cloves garlic
* 1 tbsp red wine vinegar


Method

* pre-heat oven to 200 degrees Celsius
rub a little olive oil and season w salt and pepper & herbs of choice. Roast pumpkin & eggplant until just cooked
* saute onion & garlic in a pot until soft, add chopped tomato and vinegar & stir for another minute, add artichoke, beans & tomato passata and simmer for another 5mins
* add half parsley & simmer for 5mins more

* arrange roast veg on each plate with some bean mix. garnish generously w chives

enjoy!

x ba

Domatokeftedes - Greek Tomato Fritters

I know we have posted a few different fritter recipes already. but i LOVE these things. Great as a snack, starter or Vego main, there are SO many varieties to be had

This recipe is from the December issue of FEAST magazine it is quick and easy to make, and tasty and summery to boot! Even my meat loving vegetable suspicious husband loves it!

This seriously took me only 10 minutes to make

ingredients

* 1kg ripe Roma tomatoes, chopped
* 2 spring onions, chopped
* 2c self raising flour
* 2 tbsp mint, chopped
* 2 tbsp parsley, chopped
* 1 tsp Greek oregano
* s&p to season
* olive oil to shallow fry
* lemon wedges to serve

Method

Combine all except the last 2 ingredients in a large bowl, the mix should be wet and sticky

Heat 2cm of oil in a fry pan (heavy based is best) on medium/high heat
Drop heaped spoons of the batter into the hot oil and fry until nice and golden-brown-crunchy

drain on paper towel

serve with lemon wedges (and salad for a main)


ENJOY!

Chilli Roasted Pumpkin & Broccoli, Radish and Goats Cheese Salad w Bitey Basil and Dill Mustard Dressing

 

Happy new year !!!

I hope everyone had a great Chrissy full of family and delish food!
I know i did... And I am finally back to reality... Feeling a bit like a stuffed pig after the massive pig-out I have had over the break ... I am happy to say last night was home made dinner from my own kitchen... And for the first time in ages I didn't go to bed feeling sick.
Try this Light, but satisfying salad ! 
I made mine directly on my plate


ingredients

*Baby spinach and/or rocket
*Spanish onion, v thinly sliced
*cucumber sliced
* pumpkin sliced into thin wedges, skin on
* broccoli cut into florets
* radish
* goats cheese (creamed goats cheese)
* basil torn
* dill chopped roughly
*extra virgin olive oil
* chili flakes
*dukkah or z'ataar (optional)

Dressing
* 1 tsp Dijon mustard
* 1 tbsp chopped dill
* s & p
* 2 tbsp apple cider vinegar
* 2 tbsp yoghurt
* 4 tbsp olive oil

Method

Pre-heat oven to 190 degrees Celsius
Place pumpkin on a baking tray in a single layer flat and rub with a little olive oil sprinkle w s&p on the side facing up and place in oven for 10 mins, then flip rub/drizzle a little olive on the side now facing up and sprinkle w s&p and a little dukkah . Put back in oven for 5 mins more.. Or until cooked through...soft but holding it's shape

Put broccoli in a bowl drizzle w a little olive oil to coat, sprinkle w chili flakes and s & p

Put on a baking tray in the oven until slightly browned

Once veg has cooled arrange all the ingredients on a plate, platter or large bowl
to make dressing place all dressing ingredients in a jam jar and shake until combined. Test and adjust seasoning.

Drizzle salad with dressing, or if making a large bowl serve w/ a small jug of dressing on side.