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Moroccan-Spiced Roasted Brussels Sprouts and Cauliflowers

Wednesday, October 19, 2016

A delicious Moroccan spiced roasted winter vegetables with maple syrup, chives and pomegranate seeds. It takes less than 30 minutes to prepare and makes a perfect side dish to compliment any meal. You can jazz up this basic recipe by adding some Feta and candied nuts.

Moroccan Spice Mix
1 tsp Ground coriander 1 tsp Ground cumin 1/2 tsp Ground ginger 1/2 tsp Ground cinnamon 1/4 tsp Cayenne pepper powder 1/4 tsp allspice powder 1/4 tsp Nutmeg powder 1 tsp Garlic salt	500 g Brussels sprouts, trimmed and halved 500 g Cauliflower, cut into florets 2 tbsp Olive oil 1 tbsp Maple syrup 1 tbsp Moroccan spice mix 100 g Green peas, thawed Seeds of 1/2 pomegranate 1 bunch Chives, chopped Finely grated zest of 1 lemon 1 tsp Tomato pesto sauce Salt and pepper to taste

To make the spice blend, just place everything in a bowl and mix.
Preheat oven to 200C/400F. Combine Brussels sprouts and cauliflower with olive oil, maple syrup and Moroccan spice mix in a mixing bowl. Toss until well combined. Spread the vegetables on a large baking tray.
Bake for 25 minutes, stirring occasionally, until the vegetables are tender. Transfer the vegetables to a large bowl and add in pomegranate seeds, green peas, chopped chives, lemon zest and tomato pesto. Toss until well combined. Taste and season with more salt and pepper.

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Chilli con Carne Leftover Rolls with Dukkah

Wednesday, October 12, 2016

These puffy flaky bites would make a perfect pre-dinner nibble or any party appetizer. It's super easy and quick to make and a great way to use up leftover chilli con carne.

1 Egg
1 tsp Olive oil
1 package/360 g Triangular filo pastry
400 g Rich, thick chilli con carne leftover
1 tbsp Dukkah

Preheat oven to 200C/400F. Line 2 large trays with baking paper. Whisk the egg and olive oil in a small bowl with a fork until smooth.
Place 1 sheet filo on a work surface. Place 1 tablespoon of the chilli con carne mixture on the end of each strip, fold a little pastry over the filling, then fold in the edges. Now roll to form a cigar. Place on the baking sheets, a little apart, then finish making the rest.
Brush the egg mixture over the rolls and sprinkle with dukkah. Bake for 25 to 30 minutes or until the pastry is golden and crisp. Serve with avocado yoghurt sauce or your favourite sauce.

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Butternut Parsley Root Salad with Avocado Dressing

Wednesday, October 05, 2016

A gluten-free, vegetarian salad loaded with autumn flavours -- raw butternut squash, parsley root, plum, cranberries and a spinach avocado dressing. It's so simple, delicious and perfect for the family gatherings.

Salad	Avocado Dressing
400 g Butternut squash, peeled and thinly sliced 400 g Parsley root, peeled and thinly sliced 2 Plums, stoned and sliced Handful of baby spinach leaves 1 tbsp Black sesame seeds, toasted 50 g Dried cranberries	1 Ripe avocado 50 g Baby spinach leaves 150 g Greek yogurt 1 clove Garlic 2 tbsp White balsamic vinegar 1 tsp Maple syrup Salt and pepper to taste

Place the avocado, spinach leaves, yoghurt, garlic, and White balsamic vinegar and maple syrup in a blender. Season with salt and pepper. Blend until smooth.
Peel butternut squash and and slice in half lengthwise. Scoop out any seeds and using a sharp knife or mandoline, slice the squash into thin strips. Peel and cut the parsley root into thin strips.
Place squash and parsley root strips in a large bowl. Add in dressing and toss together. Set aside, covered, to allow the flavours to develop.
Stone and cut plums into wedges. Fold the plum wedges and spinach leaves into the salad. Place the salad in bowls or plates and sprinkle the black sesame and dried cranberries over and serve.

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Sugar Free Kefir Pumpkin Einkorn Bread

Wednesday, September 28, 2016

This sugar-free, oil/butter free lightened-up wholesome quick pumpkin bread uses the nutritious ancient grain-Einkorn, to add a nutty flavour and kefir for a moist, fluffy texture. If you can't find einkorn, wholegrain spelt flour would be a nice alternative.
Einkorn flour is an ancient wheat grain that’s healthier than traditional whole wheat. That’s partly due to its much lower gluten content, and while it’s not gluten-free, it’s much more easily digested and often fine for most people with gluten intolerance symptoms to eat. However, it’s not safe for anyone who has diagnosed celiac disease.

150 g Homemade pumpkin puree
2 Large eggs, room temperature, lightly beaten
150 g Kefir
2 tbsp Pure stevia syrup
160 g Einkorn berries, ground into flour
1 tsp Baking soda
1 tsp Vanilla powder
1 tsp Ground cinnamon
50 g Dark chocolate chips

Preheat the oven to 190C/350F. Lightly grease and line a 21cmx11cm loaf pan.
Place pumpkin puree, eggs, kefir and stevia syrup in a mixing bowl. Stir until well combined and smooth.
Add in einkorn flour, baking soda, vanilla powder, and ground cinnamon. Stir until just incorporated. Now gently fold in 2/3 of the chocolate chips. Pour the batter into the prepared pan. Top with the rest of chocolate chips and bake for 45 minutes.
Remove and cool in pan for 10 minutes before turning out onto a rack to cool completely. Slice and enjoy!

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Kaniwa Salad with Roasted Hokkaido and Fig

Wednesday, September 21, 2016

Kaniwa is, like quinoa, an ancient grain that grows in Peru and Bolivia. It is about half the size of quinoa but otherwise quite similar. It’s an excellent source of protein and amino acids, and exceptionally high in fiber, iron, and calcium and is also gluten-free like quinoa. Enjoy it in salads, soups or as the stuffing. However, one major difference between the two is that kaniwa doesn’t have saponins that gives quinoa a soapy, slightly bitter flavour if not rinsed properly.

150 g Kaniwa
300 ml Water
2 Ripe yet firm figs
300 g Hokkaido pumpkin, diced and roasted
Handful of red basil leaves, chopped
A bunch of chives, chopped
4 Spring onions, white part only, chopped
1 tbsp Truffle oil
2 tbsp Olive oil
3 tbsp White balsamic vinegar
Salt and freshly ground pepper to taste

Combine the kaniwa with water in a small saucepan. Bring to a gentle boil, then lower the heat, cover, and simmer gently for about 15 minutes, until the water is absorbed.
Transfer to a bowl and allow them to cool to room temperature. Add the remaining ingredients and toss together. Place them over cabbage leaves or greens and serve immediately.

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Pepita Einkorn Cakelets

Wednesday, September 14, 2016

These delicious cakelets with all the goodness of pumpkin seed are quick and simple to make and perfect served with a nice cup of tea or with a dollop of custard or crème fraîche for a Sunday lunch dessert.

150 g Pepita seeds, ground into powder
70 g Einkforn, ground flour
1/4 tsp Salt
1 tsp Baking powder
170 g Unsalted butter
100 g Coconut sugar
3 Eggs
2 tbsp Pepita seeds, roughly chopped

Preheat the oven to 180C/350F. In a bowl, combine pepita powder, the einkorn flour, salt and baking powder. Set aside.
In another bowl, cream the butter and coconut sugar with an electric mixer. Add the eggs, one at a time, beating until smooth. Stir in the dry ingredients with a wooden spoon until incorporated.
Spoon the batter into 12 muffins cups lined with paper liners. I used 10 silicone muffin cups and a 8cm leftover tartlet crust. Sprinkle the tops with chopped pepita seeds.
Bake in the center of hot oven for about 18-20 minutes. or until a skewer inserted in the centre of a cakelet comes out clean. Stand in the pan for 5 minutes. Transfer to a wire rack to cool.

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Puffed Quinoa, Hemp and Chocolate Bars - Vegan, Gluten-free, Grain-free

Wednesday, September 07, 2016

Packed full of wholesome ingredients, these tasty nutritional powerhouses are so easy to make and a perfect healthy snack on the go. Instead of using puffed quinoa, you could use puffed amaranth or puffed rice in this recipe.

50 g Puffed quinoa
30 g Shelled hemp seeds
1/2 tsp Vanilla powder
30 g Unsweetened cocoa powder
100 g Maple syrup
80 g Coconut oil

Line a 22cmx14cm rectangular pan with a large sheet of plastic wrap, with extra plastic hanging over edges of the pan. Stir together the puffed quinoa, hemp seeds, and vanilla powder in a bowl.
In a saucepan, add cocoa powder, maple syrup and coconut oil. Heat over the medium heat until the mixture is melted and smooth.
Pour over the amaranth mixture and stir until evenly coated. Transfer the mixture to the prepared pan and press down firmly with the back of a wooden spoon.
Cover with plastic and refrigerate for 1 hour or until set. Cut into bars to enjoy.

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Apple and Kohlrabi Salad with Walnuts and Goji

Wednesday, August 31, 2016

A crunchy, tangy kohlrabi apple salad with red pepper, goji berries, walnuts and feta cheese in a raspberry-honey vinaigrette. Awesome as a starter or as a light meal on its own.

Salad	Dressing
1 Kohlrabi, peeled and grated 1 Apple, thinly sliced 1 Red pepper, seeded and thinly sliced 1 Handful Mixed greens 2 tbsp Walnuts, toasted and roughly chopped 50 g Feta, crumbled 1 tbsp Goji berries	2 tbsp Honey 1 tbsp Dijon mustard 1 clove Garlic, minced 2 tbsp Raspberry vinegar 3 tbsp Olive oil Salt and pepper

To prepare the kohlrabi, wash and peel off the tough outer skin and thinly slice the kohlrabi. And cut the apple and red pepper into thin sticks too.
To make the dressing, add all the dressing ingredients in a jar, close tightly and vigorously shake the jar to blend all of the ingredients.
Place the mixed greens in a serving dish. Top with kohlrabi, apple and red pepper. Add the crumbled Feta, toasted walnuts and goji berries. Pour some dressing over and toss to combine.

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Green Bean Peach Salad with Pinenut and Truffle

Wednesday, August 24, 2016

Peaches and grapes add sweetness to this healthy green bean salad that everyone is sure to love and it gets an earthy boost and richness from the addition of black truffles and buttery pine nuts. The salad has a beautiful contrast of bright colours, textures and flavours and makes a wonderful accompaniment to any meal.

Dressing	Salad
6 pcs Sun-dried tomatoes in olive oil, drained 60 ml Olive oil 20 ml Truffle oil 30 ml Balsamic vinegar 1 tsp Maple syrup 1 clove Garlic Handful of flat parsley leaves Salt and pepper	500 g Green beans, trimmed 2-3 Ripe yet firm peaches, sliced Handful of grapes, optional 2 tbsp Pine nuts, lightly toasted 1 Jarred truffle, sliced

Add all ingredients for the dressing to a blender or food processor. Pulse until smooth. Taste and season. Pour into a jar with lid and chill until ready to use.
Bring a large saucepan of salted water to a boil. Add trimmed beans and cook until crisp-tender, about 3 minutes. Drain and refresh in iced water.
Drain and place them in a salad bowl. Add the sliced peaches, grapes, if using, and drizzle with the prepared dressing. Toss gently to combine.
Place on a serving platter. Sprinkle with pine nuts and sliced truffle. Serve.

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Search Angie's Recipes

Featured Recipe: 85 Recipes that highlight the beloved humble Pumpkin

Moroccan-Spiced Roasted Brussels Sprouts and Cauliflowers

Chilli con Carne Leftover Rolls with Dukkah

Butternut Parsley Root Salad with Avocado Dressing

Sugar Free Kefir Pumpkin Einkorn Bread

Kaniwa Salad with Roasted Hokkaido and Fig

Pepita Einkorn Cakelets

Puffed Quinoa, Hemp and Chocolate Bars - Vegan, Gluten-free, Grain-free

Apple and Kohlrabi Salad with Walnuts and Goji

Green Bean Peach Salad with Pinenut and Truffle

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