Ingredient: garlic
FREEKEH FRESH
FREEKEH FRESH Cuisine Mediteranean Keyword nutrion, plant based food Servings 4 people Prep Time 15 minutes Cook Time 25-30 minutes Ingredients For the FREEKEH 2 cups Freekeh3 tbsp olive oil2 Large Onions (diced)1 cup Fresh Parsley (Roughly chopped)1 cup Cilantro (Roughly chopped)1 tsp Sea Salt1/2…
SUN-DRIED TOMATO & BASIL PESTO PINWHEELS
SUN-DRIED TOMATO & BASIL PESTO PINWHEELS
Servings 6 people
Prep Time 20 minutes
Cook Time 15 minutes
Ingredients
FOR THE DOUGH
- 3 cups Whole Wheat Flour
- 1 tsp Sugar (I use brown sugar)
- 1 tsp Himalayan Sea Salt
- 3 tbsp olive oil
- 2 1/2 tsp Instant Yeast
- 1 cup Warm Water
FOR THE SUN-DRIED TOMATO & BASIL PESTO
- 1/2 cup Raw Almonds (with skin)
- 1 cup Sun-dried Tomatoes drained from oil (Reserve the oil for later)
- 1 large clove garlic
- 10-12 basil leaves
- 2-3 tbsp Reserved oil from Sun-dried tomatoes
- Freshly Ground Black Pepper (to taste)
- Himalayan Sea Salt (to taste)
Instructions
To make the DOUGH
- Place the instant yeast, sugar and ½ cup of warm water in a bowl and stir altogether allowing the mixture to bubble and set aside for 15 minutes.
- In another bowl, add the flour and salt, olive oil and start mixing the ingredients. Add the yeast mixture (after having waited for 15 minutes) and mix. Gradually add the remaining ½ cup of lukewarm water and continue mixing. Add more water if the dough is still dry.
- Cover the dough with olive oil and place in a warm place for 2 hours until it doubles in size.
To make the SUN-DRIED TOMATO AND BASIL PESTO
- In a dry pan over medium heat, add the raw almonds and allow them to toast, tossing occasionally until they begin to brown and become fragrant.
- Pulse all ingredients until you get a thick paste, scrap down the sides, add the reserved sun-dried oil and pulse again.
- Set the pesto aside, until your dough is ready.
To make the PINWHEELS
- Once your dough is ready, sprinkle your surface with some flour and roll out the dough into a rectangular like shape.
- Spread the Sun-dried tomato and basil pesto, and start rolling the dough into a sandwich like shape.
- Roll the sandwiched dough with cling film and refrigerate for 30 minutes; this makes it easier to cut the dough into pinwheels without it sticking to your knife.
- Remove the dough from the fridge, roll out the cling film and cut the rolls evenly.
- Slightly grease your baking pan and place the rolls side by side (brush the top of the rolls with some additional sun-dried tomato oil) and bake at 180 degrees Celsius for about 30 minutes.
Recipe Notes
The fragrance that will fill your kitchen will be absolutely amazing! Enjoy this amazingly yummy snack over brunch or an evening get together with friends ! I guarantee, you cannot stop at just 1 !
BUTTERNUT SQUASH & SPINACH LASAGNA
BUTTERNUT SQUASH & SPINACH LASAGNA
This healthy vegetarian dish rich in butternut squash and loaded with spinach will leave your taste buds dancing from the rich combination of flavors.
Servings 6 servings
Prep Time 25 minutes
Cook Time 40 minutes
Ingredients
For the Butternut Squash filling
- 1 medium Butternut Squash cubed
- 1 cup Ricotta Cheese
- 1/2 cup milk (you can also use plant-based if desired)
- 1/2 tsp. Salt
- 1/2 tsp. nutmeg
For the Spinach filling
- 500 grams Frozen Spinach
- 1 cup Ricotta Cheese
- 1 cup Mozzarella Cheese
- 4 cloves garlic minced
- 1/4 tsp. Salt
- Freshly Ground Black Pepper to taste
Additional needed ingredients
- 1 Box Lasagna sheets (I use the spinach lasagna)
- 2 cups Mozzarella Cheese
- 1 cup Grated Parmesan Cheese
- 1/2 tsp. Italian Seasoning
- 1/2 tsp. Paprika
- 1/2 tsp. Dried Basil
Instructions
For the Butternut Squash Filling
- First, begin with cutting the butternut squash into cubes in order to cook, you can either boil in water for up to 20 minutes or until tender and you can also bake them in the oven for about 15 minutes or as needed.
- Once the butternut is cooked, transfer to a food processor and puree then add the ricotta cheese, milk, salt and nutmeg and pulse to combine.
- You can add more milk as per your liking, which will also make the filling creamier.
- Adjust salt & nutmeg as needed.
For the Spinach filling
- Heat 1 Tbsp. of olive oil to a skillet, add the frozen spinach and allow thawing. Once the spinach begins cooking, add the minced garlic and cook until fragrant. Add salt and pepper to taste and mix over low heat for another 4-5 minutes.
- Once the spinach is well cooked, allow cooking for a few minutes then add the ricotta cheese followed by the mozzarella cheese mixing all together.
- Adjust salt and pepper to taste. Set aside
For the Lasagna Sheets
- Bring a wide pot of water to boil, and place the lasagna sheets one by one in the boiled water to cook as per the package instructions.
- I usually dip each sheet for a few minutes and remove, when I am ready to assemble the lasagna altogether.
How to assemble
- Begin by greasing your lasagna dish with a tsp. of olive oil to prevent the bottom from sticking when you are ready to cook.
- Spread 1/3 of the butternut squash filling on the bottom, sprinkle with some mozzarella cheese and top with cooked lasagna sheets
- Spread half the spinach filling over the lasagna sheets, top with mozzarella cheese, and top with another layer of cooked lasagna sheets
- Spread another layer of butternut squash filling, sprinkle with mozzarella cheese and top with cooked lasagna sheets.
- Spread with another layer of spinach filling, top with mozzarella cheese and a final layer of lasagna sheets.
- Spread the remaining amount of butternut squash filling over the last layer of lasagna sheets, sprinkle with mozzarella cheese and finally grated parmesan cheese.
- Sprinkle the Italian seasoning, dried basil and paprika on top.
- Cover with foil and bake for 30 minutes. Remove the foil and bake for a final 10 minutes until the top is golden brown.
Recipe Notes
An all-time favorite dish!Â
CAULIFLOWER & CHICKPEA CURRY
CAULIFLOWER & CHICKPEA CURRY
A zesty, succulent and fulfilling dish combining flavor, texture, and nutrition
Servings 2-3 servings
Prep Time 15 minutes
Cook Time 25 minutes
Ingredients
- 2 Tbsps coconut oil
- 2 Red Onions Thinly sliced
- 1 Head Cauliflower
- 1 Can chickpeas
- 4 Cloves garlic
- 1 inch grated ginger
- 1 1/2 Tbsp tomato paste
- 1 Tsp curry powder (or more depending on desired intensity)
- 1 Can coconut milk
- 1 Cup organic vegetable stock I use Organic
- 1 Lime squeezed
- 1 Red Chilli Optional
- Salt to taste
- 1 Cup Basmati rice
Instructions
- Cut the cauliflower into small florets, place in a zip bag with 1 tbsp of coconut oil and a pinch of salt and shake until evenly coated. Spread the cauliflower on a baking sheet and place in the oven to bake for 25 minutes until evenly browned and a little crispy.
- In a large pan, add 1 tablespoon of coconut oil with the thinly sliced onions and red chili (if using). While you sauté the onions, combine the minced garlic and grated ginger to form a paste and add to the pan. Continue to sauté along with the onions until fragrant (about 3-4 minutes)
- Add the chickpeas to the pan along with the curry powder and tomato paste and cook for a few minutes. Remove the chili if using and discard before moving on to the next step.
- Add the vegetable stock, coconut milk and salt to taste, stirring all together and finally add in the lime juice and allow to simmer on low heat for another 8-10 minutes.
- Taste and adjust the salt and lime juice to your liking then remove the cauliflower from the oven and allow cooling for a few minutes before adding them to the pan. Stir all together for a couple of minutes and your Curry is ready!
- Cook one cup of basmati rice as per package instructions (I like to use brown basmati for added nutrition). You can mix the cooked rice with some freshly chopped cilantro.
Recipe Notes
Serve the curry with Cilantro rice and some toasted raw cashews.
ENJOY!
