Pad Thai is one of the most well-known Thai dishes in Australia and around the world even scoring the title of one of the most ordered takeaway dishes back in 2014. It’s tasty, not too spicy yet still packed with flavour it is easy to see why it has become so popular.
Continue reading “Veggie Pad Thai Noodles with Peanut Sesame Dressing”
Soup season is upon us and what better way to start the winter off than with a big bowl of nourishing cauliflower chowder. We often associate chowder with the classic seafood chowder with its thick, creamy consistency it naturally sounds and feels comforting in these colder months.
This vegetarian version is a lighter take on an authentic chowder recipe which is normally made with floury potatoes and heavy cream. Can also be easily made vegan with the elimination of the cheese. Even though it doesn’t contain those heavy ingredients with the addition of the cannellini beans it simulates the same sort of fulfilling comfort.
Continue reading “Cauliflower, Corn and Cannellini Bean Chowder”
With three hungry growing boys in my house well four including the biggest boy, hubby. I must have my pantry stocked and fridge full most of the time. Healthy snacks I like to always have on hand so I know they are getting used to healthy eating habits as they grow up. At times it can be hard to think of new ideas I don’t buy a lot of packet or pre-made snacks unless I know exactly what’s in them and I stay clear away from supermarket sugar filled packaged food. While we eat a lot of fruit, veggie sticks, nuts and smoothies at times the kids want something hot and tasty to fill them up. These homemade sausage rolls are ideal for hungry bellies yet still nutritious and without the nasties.
Continue reading “Homemade Hidden Veggie & Beef Sausage Rolls”
I had this beautiful whole cauliflower staring at me for a good 10mins hmm what to make with you?? I only had a short time to prepare something before I did the school run so I had to think fast. I had some ideas come to mind vegetable curry, cauliflower rice, even what’s been trending at the moment baked whole cauliflower.
Continue reading “Cauliflower Crust Pizza with Colourful Veggies”
Fritters are always one recipe that grabs people’s attention. Why? Because they are super easy, practical and versatile. With few ingredients to them it’s a quick way of meal prepping for weekday lunches or easy dinner ideas.
These Fritters have the added benefits of Quinoa making it a excellent vegetarian meal packed with protein. Quinoa provides slow releasing energy and make you feel fuller for longer so you can enjoy these fritters any time of the day even for breakfast.
Add a simple salad or try a smashed avocado and tomato salsa you can’t go wrong.
Zucchini, Quinoa & Haloumi Fritters
1/2 cup quinoa (uncooked)
1 cup water
2 large zucchini grated
100g haloumi grated
1/4 cup almond meal or rice flour (for nutfree)
1/4 cup green onion sliced
handful basil leaves thinly sliced
Salt & Pepper
- In a saucepan place quinoa and water and bring to the boil. Lower heat and simmer for 10-12 mins or until all water is absorbed. Cool
- In a large bowl place zucchini, haloumi, quinoa, eggs, almond meal, green onions and basil and mix well
- Heat a non stick frypan on medium to high heat, add 2 tablespoons of mixture to pan to make round fritters. Cook for 2-3 mins then flip over and cook for further 2-3 mins or until browned. Repeat until used all the fritter mixture
- Serve with a salad or smashed avocado salsa.