Eggplant Pizza

This is a great recipe for those of you who are eating gluten free or trying to stay away from bread.

It also is a much healthier way to try and get your pizza like fix without eating the real thing!

This recipe creates 4 slices!

Ingredients:

1 Eggplant
Cheese ( light tasty cheese or a parmesan )
chopped tinned tomatoes ( use this as your tomato base, not a tomato paste as that has to much salt and sugar)
your favourite choice of pizza toppings
Oven set to 180'C

Method: 

Simply wash and cut the top of your eggplant, then cut into 4 from top to bottom length ways.
Put each slice on a tray to put in the oven and place a decent amount of tinned tomato on each slice of your eggplant then place your toppings on top then your cheese, basically your doing the same thing as you would normally for a pizza.
Then place in the oven to cook, take it out when your eggplant is sizzling and all the cheese has melted nicely.

Enjoy and let me know what you think!

Bean and Lentil Rice Salad

A good vegan recipe that is great with a salad, you could even use this as a filling in a large lettuce leaf and use it to make vegan tacos!

Ingredients:
- 4 Tablespoons dried crushed onion
- 1 1/2 Cup uncooked brown rice
- 4 Tablespoons Green split peas (dried)
- 5 dried Bay Leaves
- 1 can organic mixed bean salad
- 2 long red chilli's with their seeds removed, finely cut up!
- 2 Teaspoons Thyme
- 2 Teaspoons Oregano
- 1 heaped Teaspoon ground garlic powder
- A few cracks of rock salt and black pepper to taste
- Juice of 1 Lemon


Method:

Cook your rice with the 5 bay leaves, and in a separate large saucepan or small pot add some water to cook them until they are soft.

Once the rice and split peas have both been cooked, drain them and add them to a large bowl.

Then add your beans, chilli's, thyme, oregano, garlic, salt, pepper and Lemon.

Mix together and add a little more lemon juice or salt and pepper if desired.

I Promise

I know, I haven't blogged a recipe in weeks, but I promise I have some soon to be posted!

xoxo Jane

Chilli and Chive Chicken with Pesto Covered Greens

* Please note the Pesto Covered Greens are the reason why I have added the label vegetarian. 

Lately I have been trying to eat more healthy, of course without the loss of flavour.

So here is my recipe, you can tweak it by adding more or less chilli, depending on how hot you like it.

Serves 1

Chilli and Chive Chicken:

Ingredients:
- 3 Tablespoons of German style cottage cheese
- 1 Heaped tablespoon fresh chopped chives
- 1 large pinch of finely chopped fresh red chillies
- Chicken Breast

Method: 

Mix the above ingredients together thoroughly then completely coat over chicken breast and place in a non-stick pan on medium to high heat. Cook Either side.

The cottage cheese should slowly simmer away until you are left with the chives and chillies coating the chicken. use your spatula to hold down and press on the chicken, this makes it cook quicker.

If you notice that some sauce has started to stick or burn to your pan, remove it from your pan immediately.

Once the chicken has been cooked all the way through, place on your place to rest while you are getting your veggies ready.

Pesto Covered Greens:

Ingredients:

- Handful of green beans
- Handful of snow peas
- 4 or five broccoli florets
- several tablespoons of pesto (preferably home made)
- some water

This is really simple, I made my own home made pesto, using basil, parmesan, olive oil and a little bit of salt and pepper. I followed a recipe I found from a Women's Weekly Cook Book.

Basically all you have to do is stir fry your snow peas, green beans and broccoli in some water until they are soft enough to eat. Then place them in a bowl with several tablespoons of your pesto, mix thoroughly and place on your plate with your chicken, you can add another pinch of freshly chopped chilli on top if you want to really taste that punch.

Enjoy xoxo J

more recipes coming soon

More recipes coming soon, I have just come back from a holiday in Adelaide - wine country1

I have a little inspiration and some ideas that I will be posting over the Easter long weekend and hopefully this week if I get time.

Also Bespoke is being launched very soon and I am soooo excited about that, you can check it out here Bespoke Magazine

Also i have instagram, where i take photo's of many of my recipes and the inspiration I find.

http://instagram.com/fashion_and_musings

Enjoy!

Garlic, Herb and Olive Potato Salad

This is a nice side dish to any main meal. It contains no animal product so its great for vegetarians and vegans!

Ingredients: 

- 1330 grams white potatoes - (or about small white 16 potatoes)
- 3 tsp chicken salt, vegan friendly, MSG free
- 1 heaped tablespoon fresh chopped chives
- 1 tablespoon fresh chopped parsley
- 1 tablespoon fresh finely chopped basil leaves
- small handful of fresh watercress leaves, stems removed
- 12 green olives, the kind found in deli's that are kept in olive oil or brine, must have their stones still
- 6 tablespoons olive oil
- some whole cracked pepper
- 2 large garlic cloves, crushed

Utensils:
- Fry Pan
- Pot to boil potatoes
- chopping board
- large enough bowl to toss all ingredients in
- spoons to toss ingredients

Wash and chop your potatoes into quarters, add to pot of good water with 1 teaspoon of your chicken salt, bring to the boil and cook until potatoes are just tender enough to put your fork into without them being hard.

Once cooked drain water and put your potatoes into a bowl that will be big enough to toss everything in.
Then pull out your fry pan, in it add your 12 green olives and begin to toast them on a medium heat. Once this is done, take them off, let them cool and then begin to cut the flesh off the stone and add that to your potatoes. Do not toss your potatoes until the end, as they will begin to break down if you mix them to much.

With the same pan add your two garlic cloves that have been crushed with 1 tablespoon of your olive oil and cook the garlic until it is just golden brown. Once this is done add it to your potatoes with your herbs and 2 teaspoons of your chicken salt, 5 tablespoons of olive oil and as much cracked pepper as you like.

This is best when left overnight to develop in flavour.

Enjoy !

Allspice Pumpkin Soup

This is a lovely healthy pumpkin soup recipe. Add some brown rice to it and it gets very filling very quick.

Ingredients:

- 1kg pumpkin
- 2 tablespoons organic pumpkin seed oil
- 1 teaspoon ground paprika
- 1 teaspoon ground allspice
- 1/2 teaspoon mixed spice
- 1 cube beef stock or beef flavoured stock ( you can get these vegan friendly)
- 1 tablespoon rice bran oil
- 1/2 teaspoon cracked pepper

Method: 

Boil kettle with at least 3 cups of water. In a medium pot, add chopped onion and sauté until brown and caramelised in rice bran oil. Turn off once done. Once kettle has boiled add 2 cups of water to your beef stock cube. Stir until dissolved. Add chopped pumpkin to onion and add stock, then add more water until covered over pumpkin. Cover with a lid and cook until pumpkin is falling away from skin and can be mashed with spoon in pot.

Turn off and let cool for about 5 minutes. Then add to blender with 2 tablespoons organic pumpkin seed oil, ground paprika, ground all spice and mixed spice. Blend together until completely smooth.

Add to bowls with some brown rice if desired, enjoy.