Gluten Free Vegetarian Pasta Bake

There is just something about the old classic, the pasta bake...
It instantly reminds me of my mother and dark, rainy nights snuggled in front of a cosy fire when we lived in the country. Happily eating her pasta bakes covered in crochet blankets!
Warm memories.
I love the way food is such an experience that certain foods are linked for us with events and times of our lives. Food really does tell a story and for me the pasta bake was one of my first comfort foods.

Now I make it for my kids too, but with a healthy twist, now we are also not gluten intolerant but I like to do a large amount of our meals and snacks gluten free as I believe it is more kinder on the bowels!!

This dish can be whipped up in not very long at all, it freezes really well and makes fantastic leftovers and school lunches too or a bring a plate dish for the next BBQ!

If you like pasta bake or macaroni cheese you will love this healthy version.

Gluten Free Vegetarian Pasta Bake

Ingredients

• 1 box of gluten free pasta, cooked according to packet directions.
  (I also find it helps to add a little dash of oil in the boiling water with gluten free pasta to stop it all sticking together.
• 2 tablespoons gluten free flour
• 500ml almond, soy or dairy milk ( I used almond.)
• half a teaspoon nutmeg ground
• 2 teaspoons paprika (look for a really good quality one - it makes a lot of difference!)
• !/2 cup broccoli, very finely chopped.
• 2 carrots peeled and finely grated.
• 4 stalks celery, finely chopped.
• 3 large tomatoes. 2 chopped one sliced.
• 1 zucchini, peeled and grated.
• 1 cup grated cheese.
• Freshly chopped parsley to taste ( I used about a good handful ).
• Fresh and thinly chopped chives to taste. (I used about 9 stalks).
• 2 teaspoons wholegrain mustard (or to taste)
• 1 free range egg.
• 1/4 cup of sundried tomatoes (optional)
• pepper
• himalayan salt - to taste
• 2 cloves garlic finely chopped.

• Cook gluten free pasta according to directions, rinse very lightly and then drained and set aside.
• Very, (extra very for fussy eating kids) chop the broccoli
• Grate the carrot and zucchini.
• Place the vegetables into a mixing bowl or even straight into the baking dish.

• Place the butter into a saucepan and melt slowly over a low heat.
• Once melted add in the flour, stir constantly for 1 minute.
• Add small amounts of the milk stirring the whole time until they are combined with the flour mix, keep doing this until all the milk has been used and it is a nice consistency. Use a whisk of needed to make sure it is nice and smooth.

• Season with the nutmeg, paprika and a pinch of himalayan salt and add in the mustard. Taste. 
• Add in the cheese and stir through until melted in. Taste again add more mustard or salt and pepper if needed.
• Let the sauce cool a bit and then whisk in the egg.
• Mix everything together except the sliced tomatoes and a small amount of the chopped mixed herbs.
• Pour into a deep baking dish top with the sliced tomato and some of the fresh herbs.

• Bake at 180' fan forced for 20 minutes or until nice and golden on top.
• Serve on its own as a simple dinner or with a nice fresh salad with a zesty dressing and optional garlic bread for a great tasty meal.

Notes

• This dish is great for leftovers and school lunchboxes.
• Make and freeze ahead for those tired nights.
• Add some chili for more punch.
• Add mushrooms at the last step before cooking.
• For VEGANS, leave out the egg, make the white sauce with olive oil in place of butter and leave out the cheese, add another half cup of milk when making the sauce and instead add savoury yeast flakes for a lovely cheesey flavour.

Toddler/Kids Tips

• Kids love the cheesey flavour. You can make it even stronger my adding a strong flavoured cheese that is suitable or more grated cheese.
• Freeze lunch sized amounts in container for easy lunchboxes and pack on the day with a fresh salad or chopped raw crunchy vegetables.

Live Well. Eat Beautiful. Stay Calm. Be Active.

Bek xx

Healthy and Hearty Home-Made Baked Beans

I have so many memories of being curled up on a cold Wintery night or after a long day out as a child with hot baked beans and freshly buttered toast.
It is such a comforting meal and full of protein and fibre.
While tinned baked beans may have there place it is the lovely, delicious and so nutritious home-made varieties that really shine for me.
After quite a few attempts, versions and tweaks this recipe for home-made beans has become my family's favourite version!

Hearty and Healthy Baked Beans

This recipe makes a large batch to feed a family or to give you leftovers - feel free to make a smaller amount 

Ingredients

• 3 x tins organic cannelloni beans OR soak the equivalent in water overnight and then cook until tender.
• 1 onion, chopped (if you have young kids/toddlers chop it finely so they don't notice it)
• 6 large cloves of Australian garlic, finely chopped
• 1 stalk of thyme (or 2 teaspoons dried)
• 1 tin of organic chopped tomatoes
• 1 large bottle of organic tomato passata sauce
•  1 teaspoon of a great mustard ( I use a lovely local macadamia mustard made where I live)
• 1/2 cup Apple Cider Vinegar 
• 1/2 cup good virgin olive oil
• 1/2 litre vegetable stock ( I use either Campbells or Massel)
• 2 teaspoons of a nice but mild curry powder ( I promise the kids wont notice!)
• 4-6 semi dried tomatoes chopped 
• 2 tablespoons or raw honey OR for a vegan version natvia, agave etc (to taste)
• dash pink Himalayan salt
• fresh crusty wholemeal bread with organic butter and some freshly chopped parsley to serve!

Method

• Fry the onion and garlic in a little of the olive oil until they are transparent.
• Add in the drained and washed cannelloni beans and thyme, stir together until mixed well.
• Pour in the tinned tomatoes, mustard, vinegar, stock, passata sauce, remaining oil and sweetner, mix well.
• Simmer the bean mixture over a medium low heat slowly for at least 25 minutes or until it has thickened, beans are tender and flavours are to your liking.
•  Serve.

Notes

• These beans go really lovely with a nice dense sour dough bread.
• Make a large batch so you have leftovers, great in pies!
• Add some chili for a different twist

Toddler Tips

• Serve with toddler soldiers, (long thin pieces of toast) or on top of a baked potato.
• Optionally leave out the onion

Family Movie Nights & Vege Spaghetti and Meatballs

I love a family tradition.
There is something so wonderful and warm and loving about them.

We don't have all that many of them in our family so my girls and I started a few of our own and one of our absolute favourites in our Family Movie Nights

Every Friday night our little group of 3 get excited about our Friday night. We plan it all week.
We pick our movie, and a lot of thought goes into this. Sometimes it a beloved classic aka Disney, sometimes it's a family fave, sometimes its a recent release and sometimes it is blast from the past!
(these are the most fun for me - recently we watched The Aviator!!)

I always make a big batch of organic homemade popcorn seasoned with pink himilayan salt and a tiny dash of olive oil, usually something like Pink Lemonade or my kids favourite Coconut Water, coconutty water as my youngest calls it! (and mummy might have a nice wine - especially if it is say a Barbie movie!)

And my favourite part is the fun dinner we put together, to go with the movie we usually have our own version of a popular takeaway so it could be pizza's, fish and chips, nuggets and dipping sauces, kebab's, burgers, noodle boxes, sausage rolls, party pies, hot dogs or something that goes with the movie!

One of our latest was spaghetti and vege meatballs while watching, yep, Cloudy with a Chance of Meatballs! It was such a hit with the kids! I have since made it several times and the 'meatballs' themselves, also make stunning hors d'oeuvre's - make them much smaller with extra chili and serve on toothpicks YUM!

  Vege Spaghetti and Meatballs

Ingredients

• 1 cup breadcrumbs (I made my own with spelt, sour dough bread but you could make your own with any nice bread, I would just recommend not white bread)
• 1/2 cup Quinoa crumbs (most supermarkets have these now - or you could check your local health food store)
• 3 free range eggs
• 1 can sanitarium nutmeat - see NOTES for my alternative to make your own
• 2 teaspoons dried thyme
• 2 tablespoons grated fresh Parmesan (please not the icky stuff in the tin)
• 1/4 cup finely chopped walnuts
• 1 cup baby spinach
• 1/2 cup fresh basil leaves
• extra basil leaves
• 4 cloves Australian garlic (you could also use Gourmet Garden)
• 1/2 fresh red chili, fineli chopped - optional (You could also use Gourmet Garden)
• 1 small onion

Method

• Fry the onion in a frying pan until lightly transparent, add in the garlic, chili and thyme, stir together 2-3 minutes.
• Remove from heat.
• Finely chop the baby spinach leaves.
• In a large bowl roughly mash up the nutmeat until pliable, add in the breadcrumbs, eggs, quinoa crumbs, spinach, walnuts and onion mix, mix well together. 
• Roughly tear up the basil ( I love doing this the smell is always so gorgeous!)
• Mix the basil and Parmesan through the mix.
• With your hands (yes I love my hand on cooking) roll mixture into balls until you have done all of it.
• Lightly fry a few of these at a time over a medium heat in a little olive oil or oil of choice..
• Remove from heat and drain on paper towel.
• Make your favourite tomato pasta sauce here is one of my really hearty ones you can make well ahead or you can make a lovely simple one by frying some onion and garlic, add in a tin of tomatoes,some fresh basil leaves, a little thyme and chili and some passata sauce.
• Cook your spaghetti noodles of choice (we are really loving CT Fine Foods Pasta at the moment)
• When your noodles are almost cooked add the meatballs into your still warm cooked tomato pasta sauce for a few minutes so they become plump, warm and delicious.
• Serve bowls of spaghetti, topped with tomato pasta sauce and delicious vege meatballs.
• You can serve topped with some fresh basil leaves and a sprinkling of fresh Parmesan.

Notes

• These vege meat balls make incredible hors d'oeuvre's, make them nice and small, with an extra hit of chili and serve warm or cold on toothpicks with a great dipping sauce.
• For an alternative version:
  1 & 1/2 cups breadcrumbs, 1/2 cup quinoa crumbs,1 cup peanuts, 1/2 cup cashews, 1/4 cup macadamias, 1/4 cup walnuts, 1 cup spinach, 1/2 cup basil, 1 onion, 4 cloves garlic, 3 free range eggs, 2 teaspoon thyme, 2 tablespoons Parmesan,
  Bash the nuts in a morter and pestal until mostly crumby. Mix all ingredients together in a bowl and follow directions above. 

Toddler Tips

• This is great for toddlers who love the tomato pasta sauce and spaghetti noodles.
• Make some of the meatballs nice and toddler bite sized.

(c)RebeccaMugridge2013

Spinach, Kale & Broccoli Cheesey Scrambled Eggs - Easy Dinners

Spinach, Kale and Broccoli Cheesey Scrambled Eggs

An exciting twist on a trusty family favourite. This is a really quick , easy, cheap and super healthy meal the whole family will enjoy! Serves 4. VERY easy. Budget Friendly. Healthy and the kids realy do like this one.

Ingredients
• 6 free range eggs
• ½ cup low fat milk or soya milk
• ½ cup raw broccoli, very finely chopped
• ¼ cup kale, very finally chopped
• ½ cup baby spinach leaves, very finely chopped
• 1 spring onion, thinly sliced (optional)
• ½ cup low fat cheese, grated
• 1 teaspoon mixed dried herbs
• 1 teaspoon chopped fresh chives
• salt and pepper to taste

Method
• Prepare all ingredients and heat a small amount of olive oil in a good sized frying pan to a medium heat.
• Lightly whisk eggs and milk.
• Lightly fry the broccoli, kale, spring onion and spinach for around 2 minutes.
• Add the egg mixture into the frying pan with the broccoli mix, keep on a medium heat stirring occasionally, do not leave.
• When nearly cooked add in the cheese, gently mixing through.
• Season to taste.
• Serve Immediately.

Notes
• Great served with wholegrain toast, sour dough or pita bread.
• Add fresh colour to the plate like sliced or cherry tomatoes, fresh cucumber and coriander and parsley leaves.
• For a more adult version add some fresh chilli, also great for the metabolism!
• Kale is a green leafy vegetable considered to be one of the highest in nutrients and anti cancer properties so it is well worth tracking down or even growing your own! It is very easy to grow.
• Make a different version with fresh, sliced mushrooms and even low fat free range cooked bacon or vegetarian not bacon.
• Allow to completely cool and use as a sandwich filling. Keep refrigerated.

Toddler Tips
• Many toddlers are not overly keen on onions so you could leave the spring onions out.
• Serve with toast soldiers or fun pita bread triangles and some easy to eat raw vege sticks like red capsicum slivers, cucumber slices, cherry tomatoes, raw snow peas and green beans.

Kale is one of my favourite vegetables to eat and to grow.

I have it nearly every day in beautiful healing and nourishing juices, salads and in cooking like my tasty Canneloni

(pictured)

This great recipe was published in HOLISTIC BLISS magazine
look out for more of recipes in the magazine.

You can read the online version of this fantastic, information filled healthy living magazine HERE
They are also on Facebook
And you can see and read many of my published recipes featured in magazines through their online versions at my stack here

Happy Cooking,

Rebecca XX

Recipe - Mushroom and Brie Strudel

I love mushrooms, they are one of my favourite ingredients and I love brie cheese so putting them together in a recipe is just deliciousness on a plate for me! I have always been a huge fan of brie cheese, it was a very long nine months both pregnancies with no brie! When I first tasted the Maleny Cheese's brie I fell in love..
They have really created a stunning cheese here, it is creamy and full of texture and flavour.
This is a really easy recipe that will impress dinner guests or is perfect for a picnic or a quick, tasty and special family meal,.

Mushroom Strudel

Using beautiful fresh local mushrooms and the gorgeous Maleny Brie cheese, an absolute winner at any dinner table. Perfect for entertaining.

Ingredients
• 500grams fresh local mushrooms
• 1 x Maleny Cheese Brie cheese
• 1 RawGanix FreeRange Egg
• 2 medium sized leeks
• 4 teaspoons Gourmet Garden garlic
• 1 teaspoon turmeric
• ¼ cup Quinoa flakes
• 2 sheets shortcrust pastry (or gluten free puff pastry see notes)
• 1 tablespoon fresh parsley

Method
• Pre heat oven to 180ç.
• De-frost pastry sheets.
• Chop and sauté leeks, garlic and turmeric together until leeks are wilted.
• Slice and add in mushrooms, stir together well.
• Remove from heat.
• Chop brie cheese into chunks.
• Finely chop the fresh parsley.
• Mix brie and parsley into mushroom and leek mixture.
• Lay one sheet of pastry on a greased or lined baking tray.
• Fold 1 cm of the edges in on itself along all 4 edges.
• Top with the mushroom mixture, leaving a small space along all edges.
• Cover with the second sheet of pastry, you can optionally cut patterns into the top piece.
• Pinch all sides together to seal.
• Whisk the egg in a small bowl and brush folded edges lay one sheet of pastry on a baking tray
• Bake in the oven until pastry is nice and golden.

Notes
• This is a simple yet beautiful dish that is perfect for entertaining or a dinner that feels a bit special.
• The combination of fresh local mushrooms with the delicious local brie is stunning.
• Use The Pastry Pantry Gluten free puff pastry to make gluten free or use your own homemade pastry.

Toddler Tips
• This is such a great dish for kids because pastry is always so popular and the flavours of this one appeal to them.

You can collect this recipe card and all the ingredients including the delicious Maleny Brie Cheese from the Maleny Supa IGA . Created for their Local Product Local Recipe - recipe cards, promoting Sunshine Coast producers and Sunshine Coast food!

Cashew, Brazil Nut, Lentil & Quinioa Nut Roast

Cashew, Brazil Nut, Lentil & Quinoa Nut Roast 

Serve with Eat Me I’m Wild Tomato and Cumin Sauce

Healthy and delicious. This recipe was a HUGE hit at the taste testing demonstration at the Maleny Supa IGA, the feedback on the day from the public was amazing, and people even asked me on the day if they could buy this ready made and during the couple of weeks afterwards asked in store where they could buy one too! 

I love a nut roast, I have been making nut roasts for years and this one I am really proud of.

It holds it's shape really well, slices easily and tastes best the second day so is a great recipe to make in advance. ENJOY!

Ingredients

• 1 leek, chopped

• 1 jar Eat Me I’m Wild Tomato and Cumin sauce to serve

• 1 tablespoon ABC Kepac Manis soy sauce

• 1 cup Maleny IGA cashews

• ¾ cup Maleny IGA brazil nuts

• ½ cup Maleny IGA hazelnut meal 

• 2 carrots, grated

• 2 cups Maleny Bakery Wholemeal Bread, turned into bread crumbs 

• 1 & ½ cup Maleny IGA brown lentils

• 3 rawganix free range eggs

• 1 & ½ litres vegetable stock

• ¼ cup Quinoa, cooked according to packet directions

• ½ cup extra vegetable stock, as needed

Method

• Preheat oven to 180`c.

• Grease a loaf tin and line with baking paper.

• Pour the vegetable stock into a saucepan and bring to the boil.

• Cook lentils in stock until tender.

• Cook leek in a frypan until soft

• Roughly crush the cashews and brazil nuts, leaving some big pieces for texture.

• Cook quinoa according to packet directions.

• In a large bowl whisk the 3 eggs

• Add in bread crumbs, nuts, quinoa, carrot, soy sauce, ¼ cup stock and lentils, mix together well

• Pour mixture into prepared loaf tin, press down gently

• Cover loaf with a sheet of baking paper

• Bake for approximately 25 minutes or until firm

• Remove from oven, cover with foil and let rest for 10 minutes before cutting

• Heat the Eat me I’m Wild sauce

• Serve (also see notes)

Notes

• Serve hot or cold with roast vegetables or salad and mashed potato and the heated Eat Me I’m Wild sauce or even a homemade gravy.

• This nut roast benefits from being allowed to cool and then chill in the fridge for a few hours or overnight to really firm up and set, you can then serve cold, which is delicious or re-heat in the oven to serve it warm.

Toddler Tips

• Cut into bite sized pieces and serve with mashed potato

• A great, tasty high protein and high fibre meal

• Serve theirs with organic tomato sauce

This recipe is from the collectible, free Local Product Local Recipe - recipe cards that you can pick up in store at the Maleny IGA. Promoting products and producers from the Sunshine Coast region.
The Maleny IGA now has online shopping and delivers right across the Sunshine Coast. 

Quinoa Pot Pies

Quinoa Pot Pies

Pies are such a popular food, especially here in Australia! It seems to almost be  a traditional dish! Well here is one of my spins on the good ol trusty pie. These are a delicious homemade vegetarian pie with Quinoa based pastry. Perfect with salad for dinner, for lunchboxes and picnics. Serve with tasty sauce like a great chilli jam, (on the Sunshine Coast I love the stunning Noosa Chili Jam! ).

Ingredients
• 1 cup vege mince (I use planet organic here, it is a great local company but sanitarium , quorn or any tvp would work -or even a meat version if that's your thing!)
• 2 cups vegetable stock
• 1 onion
• 2 carrots, peeled chopped into small pieces
• 2 zucchini’s, chopped into small pieces
• ½ cup fresh green beans, chopped
• 1 red capsicum, chopped
• ½ cup broccoli, finely chopped
• ¼ cup potato, cut into small cubes
• 2 cups mashed potato
• 4 teaspoons Gourmet Garden garlic paste or 3 cloves Australian garlic, finely chopped
• ¼ cup gravy powder
• 1 tablespoon tomato paste
• 2 teaspoons dried thyme
• 1 teaspoon turmeric
• karom himalayan salt to taste
• cracked black pepper to taste
• 1 tablespoon olive oil
• 1 cup water
Pastry
• ¼ cup olive oil or Maleny Avocado oil
• ¼ cup butter 0r 1/2 cup butter if omitting the oil
• 1 cup Quinoa flour
• 1 cup organic plain or plain spelt flour
• ¼ cup sour cream
• baking paper
• aluminium pie baking cases or baking tray

Method
• Pre heat oven to 180ç.
• Combine pastry ingredients in a large bowl.
• Knead together to make a smooth dough.
• In a saucepan bring the stock to the boil. Add in the Vege Mince.
• Simmer together for 6 minutes, remove from heat.
• In a small saucepan par boil the carrot and potato until it can be just pierced with a fork, do not overcook.
• In a frying pan heat the olive oil, add in the onion and garlic. Sauté until slightly transparent.
• Adding in the thyme and turmeric, stirring though.
• Then add in the carrot, zucchini, green beans and broccoli , stir for 3 minutes.
• Mix in the vege mince and sprinkle in the gravy powder, stirring in well.
• Pour small amounts of water in, stirring until the whole cup has been added on a low heat. Add more if needed.
• Season to taste with salt and pepper.
• Gently roll out the pastry between two sheets of baking paper, until it is nice and thin.
• Cut out circles slightly bigger than the pie cases.
• Line each pie case carefully with a pastry circle base.
• Fill with vege mince mixture, top with mashed potato and finish with a second pastry circle.
• Firm down edges of pastry on top to seal each pie. Brush with milk.
• Bake for approximately 20 minutes or until pastry is nice and golden.
• Serve with a tasty sauce and fresh salad.

Notes
• Make a rich mushroom version by swapping the veggies with lots of fresh mushrooms and torn baby spinach leaves.
• Using Quinoa flour makes this a more fragile pastry so be careful when cutting out the circles.
• Quinoa is a super food with many health benefits making this is a fantastic ingredient to use, if you find the flavour too strong use a little less quinoa and a little more plain flour.

Toddler Tips
• Make them toddler sized using miniature pie cases.

This recipe I created as a commercial project for supermarket, the Maleny IGA and the Local Product Local Recipe - recipe cards I did for them featuring products from the Sunshine Coast region.
I am available for recipe creation work and can create print ready beautiful unique recipes whatever your needs for your commercial, business and personal purposes, contact me for more information.

Cheesey Potato & Carrot Hash Browns

Cheesey Potato & Carrot Hash Browns

Tasty for dinner, lunch and school lunch boxes or makes a great hors d'oeuvre. Delicious hot or cold. Flavoured with local Gourmet Garden Herbs and delicious local Kenilworth Cheddar Cheese and introducing the new Kenilworth Organic Cold Pressed Olive Oil. 

Ingredients

·         1 large sweet potato.

·         1 washed potato, washed.

·         1 large carrot, washed and peeled.

·         2 stalks spring onion.

·         1 teaspoon Gourmet Garden Chives.

·         2 teaspoons Gourmet Garden Garlic.

·         1 cup Kenilworth Cheddar Cheese, grated.

·         3 Sanitarium rashers.

·         1 teaspoon Tumeric.

·         Karom Himalayan pink mineral salt to taste.

·         Pepper to taste.

·         Organic tomato sauce to serve.

·         1 & 1/2 tablespoons  organic cold pressed olive oil ( I use Kenilworth).

Method

·         Heat ½ tablespoon of the oil in a frying pan.

·         Slice thinly and fry the rashers until nicely cooked, set aside.

·         In a bowl grate the potato, sweet potato and carrot, mix together

·         Add in the chives, garlic, turmeric, salt and pepper to taste, cheese and rashers, combine well.

·         Heat 1 tablespoon or so of oil in a frying pan.

·         Take tablespoon size amounts of the mix in your hands and press the mixture together to make a patty shape, squeeze out excess moisture.

·         Fry just a couple at a time on a medium heat, allowing to go golden brown on each side, press down gently as you do.

·         Drain on paper towelling.

·         Turn onto a wire cooling rack.

·         Serve with a bowl of organic tomato sauce.

Notes

·         Great for kids lunch boxes, include a small container of the tomato sauce.

·         Use ham instead of the sanitarium rashers.

·         Swap the dipping tomato sauce for a bowl of sour cream mixed with gourmet garden chives and some fresh chives on top.

·         Great for picnics.

Toddler Tips

·         Make theirs toddler hand sized for ease of use. Serve with a fresh crunchy salad including things fresh beans, cucumber, cherry tomatoes and red capsicum.

This recipe I created for client Maleny Supa IGA and their Local Product Local Recipe - recipe cards. 
Recipe & Food Image Photography ©RebeccaMugridge 2013

Nominated! In the Top 25 Circle of Moms Vegetarian Mummy Bloggers

 

I am SO excited to have been nominated in the Top 25 Vegetarian Bloggers at Circle of Moms!
What an honour to be amongst so many gorgeous cooks!

If you have been enjoying my recipes I would love it if you would support me by giving me a 1 click vote to help me make the final Top 25 list!

You can VOTE for ME here:
http://www.circleofmoms.com/blogger/author-rebecca-mugridge-1?blogroll_id=88

 

 

Thank you!! XXX

Happy Cooking!

Rebecca XX

 

Tasty Tempeh & Chickpea Bites

Looking for a perfect picnic recipe? Or something a little different to make with tempeh?

Delicious as a light healthy lunch, entrée, a children’s dinner or in a salad wrap.
Served here with local Sunshine Coast product Noosa Chilli Jam.
Using fantastic crumbs with Quinoa and the lovely flavour of pumpkin.

Ingredients

• 1 packet Mighty Bean Tempeh, savoury
• 1 & 1/2 cups pumpkin, cooked and mashed
• 1 cup red lentils, cooked and drained
• 2 long spring onions, finely chopped
• 1 cup cooked chickpeas (you can used tinned)
• 1 cup Besan Flour
• 2 teaspoons chili ( I used Gourmet garden mild chilli paste, or to taste)
• 2 teaspoons Australian garlic (I used Gourmet Garden Garlic paste)
• 1 tbsp fresh parsley, finely chopped
• ½ cup pepita seeds
• ¼ cup sesame seeds
• Orgran Multigrain crumbs with Quinoa
• 1 tablespoon oil
• Karom Himalayan salt and fresh cracked black pepper, to taste

Method

• Chop the Tempeh into small cubes.
• In a large bowl, combine the cooled mashed pumpkin, lentils, chickpeas, pepita seeds, sesame seeds, spring onion, parsley, chilli paste, garlic paste and besan flour.
• Add in the tempeh cubes.
• Season to taste with the salt and pepper.
• Place some of the Quinoa crumbs in a separate bowl.
• Roll tablespoon size amounts of the mixture in your hands and then roll in the crumbs.
• Flatten lightly and continue until all mixture has been used.
• Heat the oil in a non stick frying pan to a medium heat and lightly fry the bites until nice and golden on both sides.
• Serve with dipping bowls of Noosa Chilli Jam.

Notes

• Beautiful with a nice fresh salad for a healthy dinner.
• Great for picnics and lunches.
• Place 2-3 bites in a wholegrain wrap on a bed of fresh salad greens and some Noose Chilli Jam to make a healthy and filling kebab.
• Vegetarian friendly.
• Good source of protein.
• These can be a little tricky to fry, so just do 2-3 at a time.

Toddler Tips

• Make them small bites and serve with an organic tomato based sauce if the chilli jam is too hot for their taste.

This delicious recipe was created by me in my commercial work for the Maleny IGA and their Local Product Local Recipe - recipe cards.


Recipe Food Image Photography ©RebeccaMugridge 2012

RECIPE - Lentil Tomato Pasta Sauce

You are going to love this one!

Lentil Tomato Pasta Sauce

A nutritious homemade pasta sauce, beautifully served here with gluten free locally made CT Fine Foods Carrot Fettuccine Pasta, and enhanced with the local gorgeous Noosa Chili Jam! I know the Sunshine Coast is awesome!.  

Ingredients

·         1 kilo tomatoes

·         1 cup brown lentils

·         1 litre vegetable stock

·         1 onion, chopped

·         3 cloves Australian garlic, finely chopped

·         ½ cup tomato paste

·         ¼ cup Chili Jam (optional) I used local Noosa Chili Jam

·         1 tsp dried marjoram

·         1 tsp dried thyme

·         Karom Pink Himalyan salt, to taste

·         Cracked black pepper, to taste

·         1 packet pasta, I used here CT Fine Foods, Gluten Free Carrot Fettuccine Pasta

·         1 cup water, if required

Method

·         Cut tomatoes with an x on the bottom.

·         Place tomatoes in a bowl and cover with boiling water for 3 minutes.

·         Drain and allow to cool, skin should remove easily, discard skin.

·         Bring vegetable stock to the boil in a saucepan.

·         Add in lentils and reduce to a simmer.

·         In a frying pan fry onion until lightly translucent add in garlic, thyme and marjoram, stir together over a medium low heat for 2 minutes.

·         Chop up the tomatoes or put through a food processor.

·         Add tomatoes to onion mixture.

·         Stir through tomato paste, and Chilli Jam, season to taste with salt and pepper.

·         Simmer on a low heat for 45 minutes, stirring.

·        When lentils are cooked add them into the tomato mixture, add a little extra water if needed.

·         Simmer all together for 2- 3 minutes on a low heat to allow all flavours to combine.

·         Serve.

Notes

·         This is a fantastic recipe when you have plenty of tomatoes growing in the garden.

·         Tomatoes can also be de-seeded prior to chopping.

·         Make a big batch and freeze it! Great also to use in a lasagne, home-made pies and more.

·         High in protein.

Toddler Tips

·         Break fettuccini into smaller toddler friendly pieces before cooking.

·         Top with a little grated cheese and serve with crusty whole meal bread.

·         Kids love this dish but be prepared for them to get a little messy!

This recipe was a twist on an old family favourite in a recipe creation commercial project for supermarket Maleny Supa IGA and a 52 recipe card series I did.
I am available for commercial, print ready recipe creation work, with or without taste testing events, cooking demonstrations - contact me to find out more.