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delicious

Sweet & Spicy stuffed Capsicums

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Sweet & Spicy stuffed Capsicums

Ingredients (serves 3+)

  • 4-6 capsicums (depending on size) , halved
  • 500g lean grass fed beef (for vegan friends substitute with lentils)
  • 1 Cup cauli-rice (or normal rice or couscous)
  • 1 Cup mushrooms, chopped
  • 1 zucchini, grated
  • 1 carrot, grated
  • 1 onion, diced
  • 1 bottle of Toscano Authentic tomato puree
  • 2 Tbsp tomato paste
  • 1 tsp natural broth concentrate
  • 2-4 garlic cloves (measure with your heart)
  • 2 Tbsp Mexican spices
  • 1 tsp chipotle hot sauce (optional)
  • Salt & Pepper to taste

Method

  1. Toss the capsicums in the vegetable oil with salt and pepper
  2. Roast for 10-15 mins until tender flipping halfway through
  3. Cook carrot, zucchini, mushroom, rice, garlic & onion in vegetable oil until tender
  4. Add beef (or lentils) and the remaining ingredients and cook until cooked through
  5. Stuff capsicums
  6. Load with toppings
  7. Enjoy

Chickpea Curry

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Chickpea Curry

Ingredients

For the curry
• 1 can of chickpeas , drained & rinsed
• 1 Onion
• Garlic (as much as you want)
• 4 large carrots, sliced .
• 1 bottle of Toscano cherry tomatoes Passata
• 1 Tbsp curry concentrate + 1/2 cup of water
• A pinch each of nutmeg & cinnamon
• 1 tsp turmeric

Optional add ins
• 1 Tbsp  cashew butter – makes it extra creamy .

To serve with
• Rice
• Chili
• A dollop of yoghurt
• Coriander

Method

  1. Mix all the ingredients in a slow cooker and cook on low for 4-6 hours or high for 2-3 hours
  2.  Enjoy!

Mushroom, Artichoke & Chorizo Pizza – Gluten free & Dairy Free

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Mushroom, Artichoke & Chorizo Pizza – Gluten free & Dairy Free

Ingredients (Serves 2)

  • One gluten free pizza base of choice (Toscano make a delicious top 8 allergen free option)
  • Bag of dairy free grated cheese (I use Bio Cheese by MyLife)
  • 1-2 Tbsp pizza sauce/tomato paste
  • ½ a Primo chorizo, cut into small chunks (check ingredients as most chorizo contain diary, but this one doesn’t)
  • 2 cups sliced mushrooms
  • 2 Tbsp olive oil
  • 2 sprigs fresh thyme
  • handful of sliced kalamata olives
  • 4 pieces marinated artichoke, sliced
  • ½ red capsicum thinly sliced
  • Optional: pineapple pieces

Method

  1. Preheat oven according to pizza base instructions.
  2. Place pizza base on oven tray and spread pizza sauce/tomato paste evenly across base.
  3. Sprinkle a handful of grated cheese.
  4. Heat a medium fry pan oven medium heat, add the olive oil.
  5. Sautee mushrooms in the fry pan with the fresh thyme, stirring regularly. Season with salt and pepper.
  6. Once mushrooms are browned and reduced in size, remove from the pan.
  7. Keep pan on the heat and add the chorizo, stirring regularly until a little browned and crispy on the edges. Remove chorizo from pan.
  8. Top your pizza with mushrooms and capsicum, then add chorizo, olives and artichokes.
  9. Sprinkle with more grated cheese then place in the oven and cook according to pizza base instructions.
  10. Remove when base is cooked (the cheese won’t melt like dairy cheese does so use your base as a cooking guide).
  11. Enjoy!
Thank you Ruth Meaney for sharing your beautiful recipe with us!