Roast Vegetable and Kale Salad

Roast Vegetable and Kale Salad


Roast Vegetable and Kale Salad with Tahini dressing

This roast vegetable and kale salad is great to make in advance. It’s nutrient rich as well, with added protein in the tahini dressing. Tahini is one of my favourite things to add into things, or just to simply eat straight off the spoon…The rest of my family are not so fond of it like this so, I came up with a dressing they love. The vegetables in this salad can be prepped in advance and then assembled when needed. I like to make this on a Sunday afternoon, so come Monday, all I need to do is whip up the dressing and viola dinner is served!

Ingredients

One Aubergine

One large Courgette

One large or Two medium Parsnips

Three medium/large Beetroot (I often use a mixed variety)

One red Pepper (or use a mixture of colours)

2 tbsp Coconut Oil

Cracked Pepper/Himalyan Pink Salt

Rosemary (2 tbsp, finely chopped)

1 tsp cumin

1 large bunch of Kale

1 tbsp avocado Oil

¼ cup each sunflower and pumpkin seeds, dry toasted.

Method

Cut the aubergine into cube size pieces (1-2cm) and place in a roasting dish/stone. Cut the Courgette lengthways so you have four long quarters, then dice into pieces. Cut the washed parsnip into small wedges and do the same with the beetroot (peel the beetroot first). Remove the seeds from the pepper and cut into 1-2cm size pieces. Place these in the roasting dish. Drizzle with coconut oil and the seasonings. Bake at 180C for 45 minutes, turning gently half way through.

Remove the stalk from the Kale, then finely slice the Kale and place into a bowl along with the avocado/olive oil and a pinch of salt. Using your fingertips, massage the leaves. In doing this, the leaves become softer and much nicer to eat. Do this for at least a couple of minutes.  Then when you remove the roast veges from the oven, scatter the leaves on top. The heat from the vegetables will soften the leaves a little more.

Sprinkle over the seeds and gently mix altogether. This can now be covered and stored in the fridge or placed on a platter, or into individual bowls ready to serve.

Dressing

¼ cup tahini

1 tbsp raw honey (or maple syrup if vegan)

1 tsp Biona apple cider vinegar

Salt/pepper to taste

1 tbsp cold pressed olive oil

Water to thin ( about 1 tbsp)

Mix altogether in a small bowl. I like to mix through half the dressing and drizzle the rest on the top.

Alternative – Sprinkle with a few black sesame seeds if desired.

Note – Mix up the veggies. You can use sweet potato, carrot too… they are just as delicious. Try mixed colour carrots for a vibrant salad!

Enjoy

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Banoffee Mousse

Banoffee Mousse

Our indulgent tasting banoffee mousse is the perfect end to our delicious GIVEAWAY dinner. We love the humble banana at Nourish and this pud takes it to the next level!

Ingredients

SERVES 4

2 medium ripe bananas
4 medjool dates pitted
5 tbsp roast almond butter (Biona)
9 tbsp coconut milk (see note) (Biona)
¼ tsp vanilla powder or 1 tsp vanilla extract

To serve –

1 medium banana sliced
Cacao or Vanilla Nourish macaroons crumbled (if desired)
¼ cup Walnuts/Pecans/Roast Almonds (optional)
Coconut Milk

Place all ingredients in a blender. Blend until well combined and smooth (you may still have a few small pieces of medjool date – I like this for texture, but equally nice if smooth). Add in the coconut oil and blend again until well combined.

Serve in small dishes along with fresh banana slices, crumbled cacao or vanilla Nourish macaroons and chopped nuts.

NOTE – Store the coconut milk in the fridge for at least 30 minutes and use the creamy part at the top of the milk for this recipe to ensure your mousse is nice and creamy.

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Fennel and Bean Salad with Avocado Dressing

Fennel and Bean Salad with Avocado Dressing

This zingy fennel and bean salad with avocado and citrus dressing is fresh tasting, delicious side salad featuring buttery avocado oil from Hunter & Gather.

Ingredients

 

Side salad, serves 4

1 tin black beans or butter beans
½ Fennel bulb
1 large avocado
1 handful of spinach leaves
¼ cup walnuts (optional)

Dressing –
Mix together –
2 tbsp avocado oil (Hunter and Gather)
1 tbsp lemon juice or combination of- 1 1 tbsp grapefruit juice/1 tsp lime juice
Salt/Pepper

Method

Thinly slice the fennel and dice the avocado into cubes. Place together in a bowl long with the beans and spinach. Toss gently with half of the dressing. Place in a serving bowl and drizzle with the remaining dressing.
Scatter over walnuts if using. Serve

 

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Quinoa and Roast Vegetable Salad with Peanut Satay Dressing

Quinoa and Roast Vegetable Salad with Peanut Satay Dressing

This quinoa and roasted vegetable salad with satay dressing is a nutrient packed powerhouse of a meal. Enjoy it as a main or as part of our mega GIVEAWAY sharing meal. Because it is not a grain this quinoa salad can be enjoyed by those following a gluten free diet too. Did you know that quinoa is incredibly high in protein and that it contains almost double the fibre of any other grain or pseudo grain?

 

Ingredients

SERVES 4 PEOPLE

1 large courgette
1 large aubergine
2 carrots
1 large parsnip (or 2 medium size)
1 sweet potato
2 tbsp coconut oil (featuring Biona)
1 ½ tsp fennel seeds
1 ½ tsp ground cumin
Salt/Cracked Pepper

¾ cup quinoa (featuring Green Origins)
¼ cup pumpkin seeds (toasted if desired)
1 tbsp. balsamic vinegar or pomegranate vinegar (Mr Organics) (optional)

Pre-heat the oven to 200C.

Cut all the vegetables into 1-2cm size cubes (depending on how chunky you would like the pieces). Place the vegetables in a roasting dish/baking stone and toss together with the seasonings. Roast in the oven for 45 minutes at 200C, turning them a couple of times during the 45 minutes to ensure that they are evenly cooked.

While roasting the vegetables, boil the kettle. Once boiled. Place your quinoa in a medium sized pan along with two cups of boiling water. Bring the quinoa to the boil, then reduce to a low heat and simmer with lid slightly tilted for 15 minutes. Place the lid onto the pan and allow to rest ensuring that all liquid absorbs. Once slightly cooled, fluff gently with a fork.

Toss together the vegetables, quinoa, pumpkin seeds and vinegar together and place in a serving dish, or serve directly onto plates. If desired, you can serve with rocket/spinach as well.

Drizzle with the satay sauce below.

Satay Dressing

1/3 cup crunchy peanut butter (Manilife)
1 tsp rice bran syrup (Biona)
1 tsp olive or avocado oil (Mr Organics)
¼ cup coconut milk (Biona)
½ tsp lime juice (or lemon)
¼ tsp ground cumin
¼ tsp ground garam masala
1 tsp tamari (Biona)
Cracked Pepper to taste.

Place all ingredients in a bowl and mix together until well combined. If desired thin with a little more coconut milk.
You can also use almond milk or even water in this recipe.

NOTE – You could also use Rice in this recipe. I particularly like using Wild Rice…

Alternative… using a potato masher, lightly press the ingredients together. Then mould into mini cake size patties. Top with sesame seeds and bake for 10 minutes at 170C until warmed through.

Serve on a bed of rocket or spinach and drizzle with satay sauce or your favourite pesto!

 

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Raspberry Chocolate Cheesecake

Raspberry Chocolate Cheesecake

Raspberry Chocolate Cheesecake

A showstopper of a dessert that’s full of gorgeous ingredients, our Raspberry Chocolate Cheesecake is a winner! Win your way into peoples hearts with cool vegan friendly cheesecake topped with zingy raspberries. We love showcasing the fab ingredients that we use for our Organic chocolate macaroons when we devise a recipe and this is no exception. How many can you spot?

Ingredients and method

(gluten free, dairy free, refined sugar free, raw)

Base

220gm NOURISH raspberry coconut macaroons
70gm coconut oil.

Blitz the macaroons into crumbs in your processor. Mix in melted coconut oil. Press this into the base of your individual dishes or one small LINED cake tin (or you could use a loaf tin).

Cheesecake layers

1 ½ cups cashew nuts (soaked for 2-4hrs in water, then drained and rinsed).
½ cup maple syrup
1 cup almond milk
½ cup melted coconut oil
½ tsp vanilla
5 tbsp melted cacao butter

Place all these ingredients in a strong blender. Blend until you have a smooth consistency.

Divide the mixture into 1/3rds.

To one mixture blend in the following

¼ cup freeze dried raspberry powder
¼ cup melted coconut oil

To the next 1/3 mixture blend in

¼ cup melted coconut oil
¼ cup melted cacao butter
1/3 cup cacao powder
¼ cup almond milk

The final 1/3 mixture leave as is, this is your vanilla mixture.

Spoon the different mixtures into your tin alternatively and then using a thin spatula, knife or fork, gently swirl through to blend a pattern, without mixing.

Place in the fridge to set. Can also be frozen. If desired, drizzle with dark chocolate (find our chocolate recipe HERE)

ENJOY!

You could alternatively, use coconut, medjool dates, freeze dried raspberry and cashew nuts as your base for this cheesecake (or your favourite energy ball mixture and press this as a base)

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Vegetable Satay

Vegetable Satay

We love a ‘fakeaway’ and our veggie satay with cauliflower rice delivers on flavour in a way that a takeaway from the High Street doesn’t always. This is an easy meal to prepare during the week and is a favourite for children and adults alike.. It can be altered to add in chicken if you prefer, or bulk out with chickpeas. Easy to prepare, a great recipe to cook in a stone or Le Creuset dish if you have one, as it cooks evenly and leaves you with only one dish to wash!

Ingredients

Serves 4

1 onion
1 large knob ginger
1 large clove garlic
1/2 long red chilli (more if desired)
1 red pepper (diced)
1 zucchini (2 if small) (diced)
1-2 carrots (diced)
1/2 cauliflower or broccoli (cut into florets)
1 large sweet potato (diced)
1 1/2 tsp coriander seeds (crushed)
1 tsp garam masala
1 Tbsp coconut sugar
3 Tbsp tamari
4 heaped Tbsp peanut butter or nut butter
400mls coconut milk (not light)
1/2 cup cooked chickpeas (optional)
1/4 cashew nuts (optional).

Cauliflower rice ingredients

I large head of cauliflower

2 tsp coconut oil and a pinch of seasoning – cumin, salt and pepper

 

Method

 

Finely chop the first four ingredients, if you have a small hand-held processor this is ideal. Keep your food processor handy as we’ll use it again in a moment. Place in dish along with crushed coriander seeds, garam masala, coconut sugar, tamari, nut butter and coconut milk. Stir well to combine and then add in chopped vegetables and sweet potato.

Cut or full apart your cauliflower head into florets and place into your food processor. Pulse until this resembles grains of rice.

Cook at 180C for 50-60 minutes. Stir a couple of times while cooking. Half way through cooking add in chickpeas and cashew nuts if using. The sauce will thicken as it cooks.

Just prior to serving melt your coconut oil in a hot wok, add your cauliflower rice and seasoning and toss through until cooked to your liking.

Enjoy…

Note – You can adjust the veggies adding more or less as desired. You can also add diced chicken to this meal instead of the chickpeas, if you prefer to have meat in it.

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