Roasted Beetroot

As promised in my last post, I am sharing another simple roasted vegetable dish using beetroot.  This versatile and highly nutritional vegetable can be eaten raw, cooked or pickled.  Beetroot can be purple-crimson, white or golden in colour. Ingredients 3-4 Beetroot (cut into wedges) Balsamic Vinegar Extra Virgin Olive Oil Salt & Freshly Ground Black Pepper Preparation… Continue reading Roasted Beetroot

Rocket, Pear & Fennel Salad (Arugula)

For many of you that are still enjoying the height of summer, I would like to share this refreshing salad recipe.  A few simple ingredients to satisfy your taste buds. I have a few successful Rocket plants growing in my garden.  They flower, seed and then spread around the veggie patch.  The seedlings often appear in different… Continue reading Rocket, Pear & Fennel Salad (Arugula)

Asian Style Broccolini with Tofu & Snow Peas

At times, keeping it simple with a vegetarian dish is all that one needs for those easy, no fuss, weeknight dinners.  A few ingredients combined together (i.e.  two vegetables, tofu, garlic, ginger, salt and pepper) in a hot pan is a perfect example of simplistic cooking that can be enjoyed by all. Ingredients 2 bunches of Broccolini… Continue reading Asian Style Broccolini with Tofu & Snow Peas

Potato Bites (Easy to Prepare Party Food)

There will be a number of vegan guests at my daughter’s birthday party.  An idea came to mind that the central element of the vegan dish would revolve around potato.  The only time consuming part of making these little bite size morsels is cooking the potatoes and refrigerating them overnight.  The result will be delicious… Continue reading Potato Bites (Easy to Prepare Party Food)

Indian Inspired Chickpea Curry

A mouth watering curry is guaranteed to satisfy a healthy appetite. This curry is one that we always favour in our family. Curry Paste 1 teaspoon Garam Masala 1 tablespoon Paprika 2 tablespoons Turmeric 2 teaspoon Cumin 1 teaspoon Cardamom 2 cloves Garlic 2 Cayenne Chillies 1 Onion (roughly chopped) 1 knob ginger (approximately 6cm… Continue reading Indian Inspired Chickpea Curry

Carrot, Orange & Pomegranate Salad

This delightful and refreshing salad can be served with Middle Eastern dishes or be enjoyed on its own.   Full of zesty, fresh flavours makes a light and wonderful meal. 2 Carrots (grated, spiraled or thinly sliced with a potato peeler) 1 Lebanese Cucumber (quartered lengthways and cut into thin slices) 1 Spring Onion (thinly sliced) 1/2 Cup Coriander (roughly… Continue reading Carrot, Orange & Pomegranate Salad

Buckwheat Salad

500 grams Raw Buckwheat (Kasha) 8-10 Button Mushrooms (thinly sliced) 2 Large Brown Onions (thinly sliced) 700 grams Japanese Pumpkin (Kent Pumpkin) 100 grams of Baby Spinach 7 Cups of Vegetable Stock Extra Virgin Olive Oil (4-5 tablespoons) Salt & Pepper to taste Serves:                  8-10 Preparation Time:   1 hour (approximately) Wash and pat dry the… Continue reading Buckwheat Salad