Butterbean Hummus
Serves 4
INGREDIENTS
1 can of butter beans
3/4 cup walnuts
1 garlic clove
1 1/2 fresh limes, juiced
A small bunch of fresh parsley
1 spring onion
1/3 cup extra virgin olive oil
METHOD
Put all the ingredients in a food processor and blend until smooth.
If the consistency is too thick, add more oil or a splash of water to adjust.
Pour the hummus into a bowl or storage container and store it in the fridge for a couple of hours before serving.
When ready, serve as a snack or light lunch with your choice of warm toast, crackers, or even chips.
Bon appetite! Served on my “La Boheme” canapé plate.
Beetroot Hummus
INGREDIENTS
1 can chickpeas
1 beetroot
1/3 cup fresh lemon juice
1/4 cup tahini
1-2 garlic cloves, minced
2 tbsp extra-virgin olive oil
1 tsp ground cumin
Salt to taste
3 tbsp water
METHOD
Cook the beetroot in a pot of boiling water for about minutes.
Remove the beetroot and set it aside to let it cool down before peeling it and chopping it into rough cubes.
In a food processor, blend the tahini and lemon juice together for 1 minute. Pause and scrape the sides of the bowl and continue to blend for a further half minute.
Add the olive oil, garlic, cumin and 1/2 a tablespoon of salt to the tahini lemon mixture and process for 30-second intervals, until the mixture is well blended. Make sure to scrape the sides of the bowl in between.
Drain and rinse the can of chickpeas. Add half of them and half of the chopped beetroot to the food processor and mix for one minute.
Scrape the sides and bottom of the bowl and add the remaining chickpeas and beetroot. Process until the mixture is thick and smooth.
If the hummus is too thick and chunky, add a few tablespoons of water until you reach the perfect consistency.
Taste for salt and adjust to your taste. Serve on bread with a drizzle of olive oil.
Bon appétit! Served on my “Impromptu” dinner plate.
Pasta with Chickpea and Spinach
Serves 2
INGREDIENTS
1 onion, diced
1 zucchini, diced
A bunch of fresh spinach
1 can of chickpeas
1 small can of tomato paste
Salt and pepper to taste
A pinch of chilli flakes (optional)
Your favourite pasta
Greek yoghurt (optional)
METHOD
Prepare your choice of pasta as instructed on the package, and set it aside when done.
Meanwhile, gently fry the onion in olive oil on a large pan over medium heat. Add the zucchini and continue to fry for a few minutes.
Add the drained chickpeas to the pan and stir the ingredients together for a few minutes before adding the tomato paste and a little bit of water. Heat through, taste with salt, pepper, and chilli flakes (optional).
Roughly chop the fresh spinach and add to the mixture together with the pasta.
To serve, add a scoop of Greek yoghurt on top (optional).
Bon appétit! Served on my “La Bohème” soup and pasta plate.
Summer Salad with Quinoa
Serves 4
INGREDIENTS
1 cup quinoa
2 cups water
1/2 cup extra-virgin olive oil
4 limes, juiced
1 1/2 -2 tsp ground cumin
Red pepper flakes to taste
1 cup cherry tomatoes, halved
1 red bell pepper, diced
2 cans black beans, drained and rinsed
10 green onions, finely chopped
1/2 cup fresh cilantro, chopped
Salt and ground black pepper to taste
3-4 avocados, sliced
METHOD
Cook the quinoa as instructed on the package. Set aside to cool down.
Whisk olive oil, lime juice, cumin, and red pepper flakes together in a bowl.
Combine quinoa, tomatoes, red bell pepper, black beans, and green onions together in a bowl. Pour the dressing over the quinoa mixture and toss to thoroughly coat everything. Stir in the cilantro; season with salt and black pepper.
Serve immediately or chill in the refrigerator. Perfect with grilled chicken or turkey breast.
Bon appétit! Served on my “Piano” show plate.
Chocolate Power Balls
Makes 8-12 balls
INGREDIENTS
2 cups rolled oats
1/4 cup almond butter
1/2 cup raw cashews
1/4 cup hemp seeds
2 tbsp protein powder
1 tbsp cocoa powder
8 medjool dates, pitted
1 ripe banana
2 tbsp maple syrup
1/2 tsp sea salt
Cocoa powder for rolling
METHOD
Using a food processor, blend the oats and cashews until they become a coarse meal.
Add the protein powder, hemp seeds, and salt and pulse a few times to mix.
Add the maple syrup, almond butter, and banana and pulse. Start adding the dates slowly.
Depending on how dry the dates are you may need to add a few more or less.
The mixture should be dry enough to form into balls but not too sticky. If your mixture is too dry, add some more dates, maple or almond butter. If it’s too wet, add a bit more oatmeal.
Roll the mixture into balls and roll each ball in cocoa powder to coat them.
Bon appétit! Served on my “Impromptu” canapé plates.
Oat and Lentil “Meatloaf“
Serves 2-4
INGREDIENTS
2 stalks celery, chopped
½ onion, chopped
2 cloves garlic, minced or pressed
285 g firm tofu, drained
¼ cup walnuts, finely ground
½ cup cooked brown lentils
1¼ cups quick-cooking oats
3 tbsp soy sauce
2 tbsp BBQ sauce or ketchup (plus additional for topping)
1 tbsp Dijon mustard
2 tsp dried parsley
½ tsp thyme
½ tsp sage
½ tsp rosemary
METHOD
Preheat the oven to 190ºC.
Sauté the celery, onion, and garlic on high heat in a skillet with a few drops of water for 5 minutes, until tender. Remove from heat and let it cool down.
Mash the tofu in a large bowl. Stir in the cooked mixture and remaining ingredients and combine well.
Spoon the mixture evenly into a parchment-lined loaf pan and top it with a layer of BBQ sauce.
Bake it in the oven for 55–60 minutes, or until a toothpick inserted in the center comes out clean.
Bon appétit! Served on my “La Bohème” dinner plate.
Easy Pasta Salad
Serves 2
INGREDIENTS
375 g fettuccini or your favourite pasta
3 tbsp red wine vinegar
5-6 tbsp olive oil
800 g tomatoes, peeled and chopped
2 spring onions, finely chopped
1/3 cup green olives, chopped
Salt and pepper to taste
Italian basil to top
METHOD
Prepare the tomato sauce by mixing the vinegar, olive oil, tomatoes, spring onions, olives, salt, and pepper in a large bowl. Set it aside and let it sit for 10-15 minutes.
Cook your favourite pasta in salted boiling water as instructed on the package. Drain the pasta and let it cool slightly before adding it to the tomato sauce mixture.
Serve with your favourite toppings, for example, oven-baked eggplant or feta cheese.
Bon appétit! Served on my “La Bohème” pasta and soup plate.
Raw Cauliflower Couscous Salad
Serves 2-4
INGREDIENTS
1 small cauliflower head
A handful of parsley, finely chopped
A handful of mint leaves, finely chopped
1 small shallot, finely chopped
70g roasted pumpkin seeds
Juice of 2 limes
1/4 cup extra virgin olive oil
100g peeled frozen edamame beans
100g frozen green peas
A pinch of cayenne pepper (optional)
Sea salt and freshly ground pepper to taste
METHOD
Blanch the frozen edamame beans and peas in a strainer and set aside.
Remove the hard centre stem of the cauliflower, and pulse blend it into couscous texture.
In a bowl, add the cauliflower “couscous”, edamame, and toss it together with the remaining ingredients.
To serve drizzle with lemon olive and top with your choice of toppings like crumbled feta, sliced apples, sliced avocados, or
chickpeas.
Bon appétit! Served on my “La Bohème” dinner plate.
Portobello Burgers
Serves 4
INGREDIENTS
4 portobello mushroom caps, stems removed
2 tbsp balsamic vinegar
1 tbsp low sodium soy sauce
1 tbsp olive oil
1 tbsp chopped rosemary
1-1/2 tsp steak seasoning or Worcester sauce
4 thick slices of red onion
4 slices Swiss cheese or vegan cheese alternative
4 thin slices of tomato
1/2 avocado, thinly sliced
Italian Ciabatta bread
METHOD
In a bowl, whisk together the vinegar, soy sauce, oil, rosemary, and steak seasoning.
Place the mushroom caps in the bowl, toss well and let it marinate at room temperature for 20-30 minutes, turning it a few times.
Heat a grill pan over medium heat. When the pan becomes hot, brush the grate with oil.
Place the mushrooms on the grill pan, reserving the extra marinade for basting. Grill for 5-7 minutes on each side, or until tender, brushing the mushrooms with marinade frequently.
Top the mushrooms with a slice of cheese each during the last minute of cooking.
While the mushrooms cook, grill the onions and asparagus for about 1 minute on each side, then grill the bread until toasted.
To serve, place the grilled portobello mushrooms with cheese on the bread and top with the grilled onions, sliced tomato, and avocado slices.
Bon appétit! Served on my “Piano” dinner plate.
Hearty Vegan Bolognese
Serves 2
INGREDIENTS
1 tbsp olive oil
½ onion, finely diced
1 carrot, finely diced
5 cremini mushrooms, finely diced
8 oz eggplant, finely sliced
8 oz tempeh or firm tofu, crumbled
3 cloves garlic, minced
1 cup sun-dried tomatoes, minced
¼ cup red wine vinegar
1 cup low-sodium vegetable broth
1 tsp dried oregano
1 tsp dried thyme
12 oz tomato sauce
METHOD
Spread out the sliced eggplant on a tray, sprinkle with salt, and let it sit for 10 minutes. Brush off the salt.
In a large sauté pan or skillet, add 1 tablespoon. of olive oil and heat over medium heat. Add the onion, carrot, mushrooms, and eggplant and sauté for a few minutes.
Add the tempeh, garlic, sun-dried tomatoes, red wine vinegar, vegetable broth, tomato sauce, and dried herbs. Stir the mixture well to combine, cover and let it simmer for 10-12 minutes until the eggplant is soft.
Serve with your favourite pasta, top with some freshly grated Parmesan cheese to taste, and a side of fresh salad leaves drizzled in olive oil and balsamic vinegar.
Bon appétit! Served on my “Piano” dinner plate.
Protein Bars
Makes 8 pieces
INGREDIENTS
2 cups dates, pitted and chopped
1 ½ cups warm water
3 cups oatmeal
⅓ cup cocoa powder
1 medium banana
1 ½ cups walnuts
6 scoops of unflavoured pea protein powder
METHOD
Soak the dates in warm water for a minimum of 20 minutes.
Add the dates, and the water they soaked in, into a food processor and turn it on. Add the remaining ingredients to the food processor and blend until it develops a smooth consistency.
Line a 20 x 20 cm baking pan with parchment paper.
Spread the batter onto the pan and refrigerate until firm. Cut into 8 pieces.
Great as an on the go snack or a quick breakfast
Bon appétit! Served on my “La Bohème” canapé plates.
Protein Gazpacho Soup
Serves 4
INGREDIENTS
4-5 large tomatoes, skinned
1 clove of garlic, peeled
2 small shallots, peeled
1 cucumber
1 red bell pepper, deseeded and halved
1 green bell pepper, deseeded and halved
1 medium jalapeño, deseeded
1 can of butter beans, drained
2 tbsp chia seeds
3 tbsp olive oil
3 tbsp red wine vinegar
Sea salt to taste
METHOD
Blend all the ingredients together in a blender or food processor until the consistency is smooth.
Chill for at least 4 hours, then serve.
Top with parsley, garlic croutons, and finely chopped cucumber.
Bon appétit! Served on my “La Bohème” and “Piano” soup and pasta plates.
Tofu Stir-Fry with Broccoli and Mushrooms
Serves 2
INGREDIENTS
1 small broccoli head (or broccolini), chopped
250 g tofu, patted dry and cubed (or chicken or shrimp)
1 fat shallot, thinly sliced
5 garlic cloves, rough chopped
230 g shiitake or mixed mushrooms, stems removed and sliced
1–2 tbsp neutral oil
Salt and pepper to taste
3-4 dried red chillies to taste
2 tbsp peanuts or cashews, chopped (optional)
2 tbsp sweetened black vinegar
2 tbsp soya sauce
2 tbsp water
METHOD
Steam the broccoli and set it aside uncovered when finished.
In a wok, heat the oil over medium high heat. Add the tofu (or chicken or shrimp) and a pinch of salt and pepper. Brown all the sides of the tofu until golden and crispy - about 5-6 minutes. Remove it from the wok and set it aside.
Add a little more oil to the wok and add shallot and garlic, stirring constantly for about 2 minutes until golden and fragrant.
Add the sliced mushrooms. Turn down the heat to medium and continue cooking, stirring often until tender. Add the dried chillies and nuts. Sauté for 1 minute.
Add the vinegar, soy sauce, and water, and continue to stir. Add the steamed broccoli and the tofu, and stir thoroughly to coat everything in the sauce.
Divide amongst two bowls.
Bon appétit! Served on my “Impromptu” pasta and soup plate.
Cauliflower and Leek Potage
It all begins with an idea.
Serves 4-6
INGREDIENTS
1 cauliflower head, cut in small florets
1-2 leeks, chopped
2 tbsp olive oil
1 L vegetable stock
Topping:
Extra virgin olive oil
1/2 cup pine nuts, roasted
Freshly ground black pepper
Parsley finely chopped for garnish
1/2 lemon, freshly squeezed (optional)
METHOD
Heat the oil in a large pot over medium heat.
Soften the chopped leeks for about 10 minutes, until tender. Do not brown the leeks.
Add the cauliflower florets and heat through for 5 minutes before adding the vegetable stock.
Boil the mixture on medium-low heat for 8-10 minutes until the cauliflower is cooked. Depending on the floret sizes, cooking time will vary.
Turn off the heat and use a hand blender to blend the mixture until creamy.
Pour in 4-6 soup bowls and drizzle with olive oil and lemon juice. Sprinkle with roasted pine nuts and freshly ground black pepper. Garnish with parsley and serve.
Bon appétit! Served on my “Piano” pasta and soup plate as a delicious lunch or starter.