Sweet Potato & Cauliflower Turmeric Quinoa Curry

imageContinuing my love of Turmeric with this healthy vegan one pan vegetable curry.  I am always attracted to one pan dinners, when our weekdays are busy enough it makes meal time that much easier to know you can throw a few quality ingredients in a pan and let it cook away for half an hour giving us some free time to do other things. With three children all wanting my attention this is very handy let me tell you. Seems to be always when I am cooking dinner when they all want my undivided attention  for one thing or another.

My husband isn’t a big fan of curries so I don’t get to make them as much as I’d like to but today I had a craving for it so I made it for myself and the rest will go in the freezer for when I have another curry craving moment. Leftovers are good for work lunches too as this keeps well in the fridge for 3-4 days and the freezer 3-4 months.

Super healthy with added quinoa so no need for heavy rice. I do like something to soak up all the sauce though, I had some of my Homemade Naan Bread in the freezer. Quick heat up and it’s good to go!

Sweet Potato & Cauliflower Quinoa Turmeric Curry

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients

250g sweet potato peeled and cubed (around one small)

250g cauliflower florets (about half a small cauliflower)

2 cloves garlic crushed

3 tsp ground turmeric

1 tsp ground coriander

1 tsp chilli powder (for a mild curry leave this out)

1 tsp ground ginger

400g can coconut milk

1 tbsp tomato paste

salt and pepper

1 cup white uncooked quinoa

1 cup water

400g can chickpeas

1-2 cups baby spinach

Directions

  1. In a large pan add garlic, turmeric, coriander, chilli, ginger, coconut milk and tomato paste stir all till well combined.
  2. Bring to the boil then add sweet potato, cauliflower, and season with salt and pepper.
  3. Add quinoa and water to the pan and mix well. Reduce heat to a simmer and place the lid on.
  4. Cook for 25mins stirring occasionally making sure it doesn’t stick to the pan.
  5. Add the chickpeas and cook for a further 5-10 mins. It is ready once the quinoa has absorbed most of the liquid and quinoa is tender.
  6. Stir through baby spinach. Serve with Homemade Naan Bread

image

 

 

 

 

 

 

 

 

 

 

 

Turmeric Spiced Polenta Eggplant Chips

 

image

One thing I have been mad about lately is the spice turmeric. There has been a lot of chat about this golden spice in recent times for its wonderful medicinal health benefits. Even though the Indian & Asian culture has been using it to flavour and colour their curries and traditional dishes for centuries the western culture has finally caught on to the many wonderful benefits it contains including anti-inflammatory properties, cancer prevention, improves brain function, prevention of diseases such as Alzheimer’s and heart disease, helps with arthritis pain, and also has proven benefits to help against depression.

turmeric-roots-and-a-jar-of-turmeric-powder

 

But how do we use it? 

Well apart from the usual use in curries and indian/asian dishes I like to use it to flavour all sorts of vegetables such as baked cauliflower, pumpkin, sweet potatoes anything really it gives it a subtle spiced flavour without being too over powering. I also add a couple tablespoons to my polenta coating to make these eggplant chips and wow did  it come out delicious. You can either buy the powder  or use fresh turmeric peel it and grate a 5cm piece, warning though can no will stain your hands, chopping boards and well anything it comes in contact with so if this bothers you use kitchen gloves and be careful in the preparation.

I served them with a Turmeric Garlic Aioli and well I have to say I am now turmeric obsessed! So hopefully in the future I’ll be an elderly woman still happy, fit and active with all my heart, joints and marbles in check. This definitely fits the saying “A teaspoon a day will keep the doctor away!”

image

Turmeric Spiced Polenta Eggplant Chips with Turmeric Garlic Aioli

  • Servings: 2-4
  • Print

Ingredients

1 large eggplant cut into thick chips

1 1/2 cups polenta (cornmeal)

1 tsp sweet paprika

1/2 tsp cumin

2 tsp turmeric powder or 5 cm piece fresh peeled and grated turmeric

1/2 tsp salt

1/2 tsp ground black pepper

2 eggs whisked

2 tbs extra virgin olive oil

Directions

  1. Preheat oven to 200’C
  2. Place Polenta and spices and seasonings in a medium bowl. Place whisked eggs in a separate bowl
  3. Coat the eggplant chips first in the egg then into the polenta mix making sure to generously coat them evenly
  4. Place eggplants on a lined baking tray drizzle with olive oil
  5. Bake in oven for 15mins then turn over and cook for further 10-15mins until golden and soft in the centre.
  6. Serve with Turmeric Garlic Aioli

Notes: Can be served as a starter or as a side with your favourite protein meat or fish.

image

 

 

 

 

 

Spelt Spaghetti With Loaded Veg, Garlic, Lemon, Chilli and Sesame Seeds

image

After a very long and exhausting week my body felt tired and drained definitely in need of a fully loaded  veggie meal packed with all the good stuff to refuel myself. Brussel sprouts, cauliflower, broccoli, cabbage are all super charge veggies. Spelt pasta is low gi and better for digestion. When  I feel like pasta I opt for this kind. Throw them together in a hot pan with some basic flavours of garlic, fresh chilli and lemon tossed through with some sesame and olive oil, yum just what the doctor ordered!

Spelt Spaghetti with Loaded Veg, Garlic, Chilli and Sesame Seeds

  • Servings: 4
  • Print

A vegan pasta dish that's full of veggie goodness

Ingredients

250g spelt spaghetti

1/2 onion diced

2 garlic cloves crushed

1 chilli sliced

1 tb olive oil

6-8 brussel sprouts shredded

1/4 cauliflower cut into florets

1 bunch broccolini chopped

1/4 red cabbage shredded

1 zucchini spiralised or sliced

handful basil leaves chopped

grated rind and juice of 1 lemon

1 tb sesame oil

salt and pepper

1 tb sesame seeds

Directions

  1. Boil water in a large pot and cook spaghetti per pack instructions
  2. In a large fry pan heat olive oil, add garlic, chilli and grated lemon rind cook for 1-2 mins
  3. Add veggies and basil to the pan and saute for 5-7 mins
  4. Add lemon juice and sesame oil and season with salt and pepper
  5. Once the pasta is cooked drain remaining just a little of the water in the pot add the pasta to the pan and mix through
  6. Drizzle with the extra olive oil and sprinkle with sesame seeds

image

 

 

 

 

 

Roasted Vegetable & Quinoa Bake

We all know how much I love quinoa, it’s just so versatile. I like to use it as a substitute instead of rice because of it’s high protein and superfood status. Quinoa is a gluten free wholegrain which is low GI giving you slow releasing energy also making  it better for digestion. 

I have adapted a recipe I saw in last edition of Eat Well magazine where they used brown rice, I also added a few extra yummy things.To make this a vegan dish you can use almond milk and omit the fetta cheese. Works well with a side salad or with grilled  chicken or perfect on it’s own for a healthy vegetarian dish. Divide the leftovers into portions and you also have work lunches sorted too. Super healthy and delicious!

image

  • Servings: 6-8
  • Difficulty: easy
  • Print

Healthy Vegetarian Dish packed with veggie goodness, as a side or on its own. Also great for weekday lunches

Ingredients

2 cups white quinoa

4 cups water or vegetable stock

1 red capsicum sliced

6 button mushrooms quartered

1 zucchini  sliced

300g peeled and diced pumpkin

4 cloves of garlic crushed

2 tb olive or coconut oil

1.5 cups almond or milk of choice

1 large tomato diced

2 tb basil pesto or handful chopped basil leaves

50g fetta cubed

1/4 cup  pitted kalamata olives

extra basil to garnish

Directions

  1. Preheat oven to 200’C fan forced
  2. Wash quinoa under running water and place in a saucepan with water/stock. Bring to the boil then reduce heat and cook for 20-25mins until water is absorbed. Fluff out and place in a bowl, set aside.
  3. While quinoa is cooking, place prepared vegetables in a baking dish with oil and garlic toss to coat. Cook in oven for 20mins until vegetables are just starting to brown.
  4. Place milk, tomato and pesto in a jug and mix to combine
  5. Place cooked quinoa in a roasting tray with the roasted vegetables mix together, pour oven milk mixture. Add fetta and olives and bake in the oven for 25 mins or until hot and browned. Serve hot or warm with salad.

image

Not So Boring ‘Meatfree Mondays’

Who said vegetarian meals had to be boring? The stigma associated with vegetarian food thankfully is becoming less and less especially with the evolution of ‘meat-free’ Mondays.

Most of us use the weekend to relax, unwind, socialize, have a wine or four and sometimes over indulge a little,  so when Mondays come around we are back on track and feel we need a clean start to the week. But that doesn’t mean you have to eat a boring bowl of steamed veggies, there is so many tasty and interesting ways to eat vegetables if only we think outside the box.

IMG_2146
Quinoa & Veg Stuffed Capsicums

Stuffing vegetables are my favourite, I like using quinoa because it’s high in protein and well its overall amazingness and guess what tastes pretty good too. Mix with your favourite vegetables, a few herbs and spices and you are on a winner. If you experiment a little you will soon see that vegetarian isn’t so boring after all.

image
Quinoa & Veg Stuffed Portobello Mushrooms

Quinoa Stuffed Vegetables

  • Servings: 2-3
  • Difficulty: easy
  • Print

A delicious vegetarian meal perfect for 'Meatfree Mondays' or any day of the week in fact.

Ingredients

1 cup white quinoa

1 tb olive oil 

1 small onion diced

1 garlic clove crushed

1 tsp cumin

1 tomato diced

3 cups of vegetables eg. diced pumpkin, asparagus, zucchini, capsicum, baby spinach, kale, etc.

Salt and pepper

Crumbled Feta

chopped parsley

Toasted pinenuts

Directions

  1. In a saucepan place the quinoa with 2 cups of water, bring to the boil then reduce heat to low and let it simmer with lid on for around 20 mins or until water has all absorbed. Set a side
  2. In a frypan add oil, onion and garlic and saute till browned, add cumin and diced tomatoes cooking for a 30 sec
  3. add vegetables, cook with a lid on for 3-4 mins until vegetables are tender
  4. In a bowl add the cooked vegetables to the quinoa mix together and season with salt and pepper then add feta, parsley and pinenuts mix through.
  5. Gently spoon mixture into prepared Capsicums (peppers) or Portobello Mushrooms .
  6. Place in a baking tray and bake in a preheated 200’c oven for 40-45mins capsicums or 15-20mins mushrooms

image