Cashew Pesto

This is a delicious substitute for normal pesto, it's also cheaper too as pistachio nuts are really expensive.
You'll need:

- 200g roasted cashew nuts
- Large bunch of basil, 
- 3/4 cup robust olive oil 
- Salt to taste 

Method: 

In a food processor blend together until all ingredients until nuts have been chopped and all basil blended and it resembles normal pesto. Remember not to blend to much, you're not making sauce!

Gluten Free Bruschetta with Cashew Pesto, Rocket, Spinach and Fresh Basil!

This is what I am planning on making as one of my favourite afternoon teas.

The gluten free bread is sooo low in calories it's unbelievable, and when you whack it under the grill and toast it each side for a couple of minutes it perfectly toasted and ready for your toppings. i

I used the following on mine:

- Fresh Basil
- Rocket
- Baby Spinach
- Diced Tomato
- Diced Cucumber
- Balsamic Vinegar
- Cashew nut Pesto
- Gluten free bread ( i used sliced loaf, but you could use a roll cut in half)
I will post my recipe for a cashew nut pesto later on, but basically it's a mixture of cashew nuts, olive oil and basil with salt and pepper.

 

Pea and Corn Quinoa Salad

This is a lovely salad hot or cold, as a main or side.

Ingredients:

- can of peas, liquid drained

- can of corn, liquid drained

- small bunch of coriander ( or as much as you like) chopped finely

- small bunch of mint ( or as much as you like) chopped finely

- 4 Shallots, chopped
- 2 cups cooked quinoa

- Juice of 1 lemon

- cracked pepper and rock salt.

Method:

It's simple really, cook your quinoa and place into a bowl with your can of peas, corn, mint, coriander and shallots and mix together. Then drizzle all of your lemon juice on top with enough salt and pepper to taste and mix thoroughly together.

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.

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.

Seasoned Potato Chips

Sometimes, you just need a good ol' bowl of seasoned potato chips, here is my recipe!

Ingredients:

- 6 large white potatoes,
- 2 tablespoons water
- 3 tablespoons rice bran oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon tumeric
- 1 tablespoon dried crushed onion
- 1 teaspoon Herbamare original salt

Utensils: 

- Foil
- Oven proof dish used for roasting.
- Oven set at 180'C Fan Forced temperature

Method:

Chop potatoes into chip size lengths, keep the skin on, as this helps make them crispy (and is also better for you). Place into an oven proof dish, the kind that is used for your roasts. Add the water and mix all over your chips, making sure they are evenly coated, then add your rice bran oil and mix that so it is evenly coated all over your chips. Place foil over your tray and place into oven for 30 min.

In another bowl, add your dried onion, tumeric, smoked paprika and salt. Mix together evenly.  Set aside.

After 30 min take out your chips, remove foil and using a spatula, turn the chips over and loosen from tray and mix evenly in juices. Take all of your seasoning and sprinkle over the top of your chips and VERY gently toss until evenly coated all over your chips. Place back into the oven without the foil until golden brown and crispy.

Enjoy xoxo Jane 

Cous Cous Salad - Vegan

This makes a great side dish with a salad or veggies, or even if you want to eat it with meat.

Ingredients:

- 1 cup of Cous Cous
- 4 dried Bay leaves
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- cracked whole pepper
- 1 teaspoon tumeric
- small pinch saffron
- 1/2 teaspoon vegetable salt  the kind you get from the health food shop)
- 6 cherry tomatoes
- 1 baby zuchini
- 1 small carrot
- 1/2 tablespoon garlic infused olive oil

Method:

Place the cous cous into a bowl. Add Bay leaves, paprika, oregano, cracked pepper and tumeric. Mix dry ingredients together until the spices have evenly coloured the dry cous cous. Pour 1 cup of boiling water into a measuring jug with a small pinch of saffron and 1/2 a teaspoon vegetable salt.

Add to cous cous and stir, then leave to absorb.

In another small saucepan add chopped zuchini and carrot with 1/2 tablespoon garlic infused olive oil. Stir fry until nicely sautéed.

After or while your veggies are sauting, fluff cous cous ( add a little more water if needed, say another tablespoon or so) and add chopped cherry tomatoes. Add Sauted veggies and stir into cous cous.

Enjoy!

Welcome to the first post of 2013 for Foodie Fabulous.

This blog is dedicated to a foodie and her constant battle with the good and bad,the healthy and naughty and all the different restaurants  chefs, recipes and meals that inspire her to cook and try new recipes and meals. 

Bring on 2013 and all it has to offer!