Keep coming back as I will be adding recipes all the time.
Also, feel free to share some of your own amazing recipes with me. Who knows, I may very well use them to cook for royalty or a celebrity or the super rich.
Chilled Italian Vegetable Soup
Serves 4
Juice:
4 large carrots
8 tomatoes
16 stalks celery
1 onion
Blend:
4 tomatoes
2 cucumbers
1 avocado
1 cup basil leaves
1 clove garlic
2 tsp dulse
Sea salt
½ tsp cayenne pepper or smoked paprika
Add juiced ingredients to the blender. Add the remaining ingredients until smooth.
Garnish with fresh sprigs basil + cracked pepper
Vegetable Lasagne
Serves 6
White Sauce replacement:
2 cups pinenuts, raw & soaked for 2hr
2 tbls lemon juice
1 x 15g pkt dry yeast
1 tsp sea salt
6 tbls water
Place nuts, lemon juice, yeast & salt into food processor & pulse until combined. Gradually add water until the mix becomes fluffy.
Tomato Sauce:
2 cups sundried tomatoes – soaked for 2hrs in warm water & drained well
1 medium tomato diced
½ small onion, chopped
2 tblsp lemon juice
π cup extra virgin olive oil
1 tsp agave nectar
½ bunch fresh Basil leaves
Salt & pepper to taste
Place all the ingredients into a blender, vitamix or food processer & blend until smooth.
Basil Pesto
2 cups basil leaves
½ cup pistachios
¼ cup extra virgin olive oil
Salt & pepper to taste
Place basil, pistachios & a little oil into a blender & process until smooth. Gradually add remaining oil.
Vegetables
3 medium zucchinis, ends cut off
2 medium carrots, peeled
½ sweet potato
3 Roma Tomatoes, cut each one into 4 & take out seeds
1 capsicum, cut into 4
2 tbls extra virgin olive oil
1 tbl fresh oregano, chopped
1 tblsp fresh thyme, chopped
Assembly:
1. Cut zucchini’s lengthways using a potato peeler.
2. Use Peeler to shave the carrots & sweet potatoes similar to the zucchinis. Toss the vegetables with the olive oil, oregano, thyme & salt & pepper
3. Line the bottom of a 9 x 13” baking dish with the zucchini slices, each slightly overlapping. Spread 1/3 of tomato sauce over the top of them. Top with some of the pinenut cheese followed by the pesto. Also using approx 1/3 of each mix. Repeat processes.
4. Or plate each one individually. Start with either Pesto or Tomato Sauce on the base of the plate & alternate vegetables as above. Finish with the capsicum.
5. If you have a dehydrator dehydrate all of the vegetables for approx 4hrs otherwise the lasagna can be served raw
6. Garnish with fresh basil.
Creamy Corn Chowder
Serves 4
3 cups almond milk or coconut milk
3 cups corn from the cob, keep 1 cup aside for the garnish
½ avocado
2 spring onions, keep some aside for a garnish
2 lemons, juiced
1 tsp cumin
1 tsp fresh ginger
1 clove garlic
Dulse flakes for garnish
Sea salt & pepper
Blend ingredients, except the extra 1 cup of corn. I prefer the crunch of the vegetables so I don’t blend the soup. Heat the milk at the last minute & pour over the soup just before serving.
Pour & serve.
Yellow & Green Ribbon Pasta with a Creamy Truffle Sauce
Serves 4
Sauce:
1 cup chopped celery root
¼ medium apple, ie fuiji
1 cup raw cashews, soaked 4hrs
3 tblsp lemon juice
1 tblsp fresh yeast (optional)
Truffle Oil to taste, a few drops (I can bring this)
Salt & pepper to taste
Juice the celery root & apple then add both to a blender. Add cashews, yeast, & lemon juice. Blend until smooth, add water if necessary until it comes to a creamy sauce consistency. Just before serving add a few drops of truffle oil & season.
Pasta:
2 green zucchinis
1 green zucchini
2/3 cup fresh peas, shelled
1 tomato, cut into quarters & take out seed, slice the skin finely
½ bunch chives, cut in batons to garnish
1. Slice the zucchinis thinly or desired thickness on a mandolin or use a peeler running the zucchinis lengthways.
2. Wash & toss with a pinch of sea salt & let sit for 30mins allowing liquid to drain out.
3. Place the zucchinis into a bowl, add peas & enough sauce to coat them. Serve into bowls then before eating ladle more sauce over the top & garnish with chives.
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