Ingredients
1 large tomato, seeded and finely chopped
6 kalamata olives, pitted and finely chopped
1/4 cup marinated artichoke hearts, drained and finely chopped
1 Tbsp fresh basil, finely chopped
1 Tbsp fresh parsley, finely chopped
1 Tbsp extra-virgin olive oil
1/2 tsp red wine vinegar
Coarse sea salt, to taste
Freshly ground black pepper, to taste
8 slices of French or Italian bread, cut in to 1/2" thick slices and lightly grilled or toasted on one side
1 large clove of garlic, halved
Method
Combine the topping ingredients in a small bowl, set aside for a few minutes to allow the flavors to blend. Rub the toasted sides of the bread with the flat sides of the garlic. Top each slice of bread with the bruschetta topping, eat and enjoy.
Serves 2
Ingredients
1 cup of TVP
1 cup boiling water
2-3 Tbsp olive oil
1 medium onion
1 medium carrot
1 medium potato
2 cloves garlic
1/2 cup peas, fresh or frozen
1 tsp curry powder
1 tsp turmeric
2 Tbsp tamari
2 tsp nutrition yeast
1/4 cup white flour
1 cup vegetable stock
1 tsp thyme
1/2 tsp salt, or to taste
Freshly ground black pepper
Method
Finely diced the onion, carrot, potato and garlic. Heat the oil in a large skillet over a medium low heat, add the diced vegetables and cook stirring occasionally until the vegetables are tender. While the vegetables are cooking place the TVP in a small bowl, add the boiling water, cover the bowl with a tea towel and soak the TVP for 5 minutes. Stir the curry powder and turmeric into the vegetables, then stir in the tamari, nutritional yeast and flour, cook for 1 minute. Add the stock, TVP, peas and thyme, stir to combine and cook for another minute or so until the peas are tender. Remove the skillet from the heat and season with salt and pepper to taste.
Serves
Makes approx. 4 cups of pie filling.
Ingredients
400g can of whole corn kernels, drained
3/4 cup white flour
1 tsp salt
1 tsp baking powder
1 tsp turmeric
1 tsp no egg
1 small onion, finely chopped
3/4 cup soy milk
Oil for frying
Method
Mix the dry ingredients in a small bowl. Gradually add the soy milk, mixing until you have a smooth thick batter. Stir in the onion and corn. Heat the oil in a large fry pan over a medium heat. Use a 1/4 cup measure to pour the batter into the hot oil and form the fritters. Cook for 4-5 minutes each side or until golden brown. Drain on absorbent paper. Keep in a warm oven until all the fritters are cooked.
Serves
Makes approx. 8 fritters
Ingredients
10 small new potatoes, washed
2-3 Tbsp extra virgin olive oil
1 tsp dried thyme
1 tsp coarse sea salt
Freshly ground black pepper, to taste
Method
Cook the potatoes in a large saucepan of boiling salted water until tender, drain. Return the saucepan and potatoes to the stove, reduce the heat the medium low. Add the oil, thyme, salt and freshly ground black pepper, toss to combine. Continue to toss the potatoes every few minutes until they are golden brown on all sides. Remove the potatoes from the saucepan and serve.
Serves 2
Ingredients
2-3 Tbsp extra virgin olive oil
350g zucchini, thinly sliced
2-3 cloves garlic, finely chopped
150g canned chopped peeled tomatoes
1/4 tsp coarse sea salt
Freshly ground black pepper
Method
Heat the oil in a saucepan over a medium low heat. Add the zucchini and garlic, cook stirring often until the zucchini is almost transparent. Add the tomato, season with salt and a generous amount of freshly ground black pepper, mix to combine. Cook, stirring occasionally until the zucchini is tender and the sauce is heated through.
Serves 2
Ingredients
