Israeli cous cous pumpkin brittle salad
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 1/2 cups Israeli couscous 1-2 cups roasted sweet potatoes (i used purple) 1 cup roasted baby tomatoes or sundried tomatoes 1 cup cooked brown lentils 1 cup green olives Caramelised pumpkin seeds 1 cup Tony Ferguson pumpkin seeds 1/3 cup golden syrup/honeyDressing 1/4 cup Tony Ferguson lemon juice 1/4 cup grapeseed, olive or avocado oil 1-2 tbsp honey 1 tbsp Dijon mustard 1-2 tbsp balsamic glaze Salt and pepper to taste Feta to serve Method Place the salad ingredients in a bowl and mix well. Meanwhile, place the pumpkin seeds on aparchment paper-lined baking tray and drizzle with the syrup or honey. Bake for 10 minutesat 180 degrees Celsius and let it chill to harden. Mix the dressing and pour over the salad. Serve the salad with the pumpkin brittle and some feta. Photo Gallery Hope you love this scrumptious and flavourful salad! M*
Quick pickled vegetables
Recipe Gallery Share the Love The season for vegetable abundance is almost here. Whatever season you may be in preserving leftovers is something that is becoming more of a necessity these days. Recipe 10 Prep Time 8 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 1/3 cup apple cider vinegar 1/4 cup sugar 1 tsp yellow mustard seeds 1/2 tsp chili flakes 2 cups water Salt and pepper Vegetables of choice Method Place the apple cider vinegar, sugar, mustard seeds, chili flakes, and water in a microwave proof container or heat over stove top. 2. Heat over 2-3 minutes stirring every now and again until the sugar has dissolved, add salt and pepper. 3. Place the vegetables you’d like to pickle in already sterilized jars and pour over the apple cider mixture, let it cool, add the jar on top, and place in a cool dry area or in the fridge. Use as desired. desired. Photo Gallery Hope you love these crunchy veg as much as we do! M*
Nut butter Skewers
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients Ingredients Skewers 1 1/2 cup water (more if needed) 1 cup semolina 1/2 cup chickpea flour 1 heaped tbsp nutritional yeast Sauce 1/3 cup macadamia 1-2 cup honey or any other liquid sweetener 1 tbsp lemon juice 1/4 tsp smoked paprika 1/4 tsp ground cumin 1-2 tbsp boiling water to smooth it out Pinch of salt Serving Roasted Baby eggplants Roasted Patty pans Cous cous Fresh herbs for serving Method Method 1. Place the skewer ingredients in a bowl and add in the water, start to cook over medium heat until it starts to thicken, whisk well until there are no lumps, pour in to square tin/mould of choice and place to set in the fridge until set. 2. Cook the vegetables in the oven or stove top with olive oil, salt and pepper 3. Remove the semolina « tofu » slice and place on skewer sticks, dress with some olive oil, salt and pepper and fry or bake for 10-15 minutes. 4. Dress with some or the sauce and let it cook for another 3 minutes or so, serve the skewers with the vegetables, extra sauce and some couscous. Photo Gallery Hope you love this recipe, its a wonderful home made faux meat alternative! M*
