#MeatfreeMonday Asparagus, Pea and New Potato Frittata: Food for the Soul – Lucy Lord

Reclaim your time, your kitchen, and your tastebuds with over 80 delicious recipes to feed your soul!

Whether you have 15 minutes or an hour to spare, this gorgeous debut cookbook from Lucy Lord will reignite your love for cooking, help you get creative in the kitchen, and redefine your relationship with food.

Be it a two-minute-smoothie in the morning to get you going before work, or a thick slice of banana bread on a lazy weekend catch-up with friends, these recipes are simple but special.

Dig into this beautiful book and discover that happiness really is homemade.

With chapters including:
• It’s a Good Day to Have a Good Day: Breakfasts and Brunches
• Dips and Dressings: Your new staples
• Say No to Shit Salads
• Mains: Winning combinations for any appetite
• In-Betweens and Afters
• Get Baked: Sweet and Savoury recipes to rival any artisan
• Smoothies and Cocktails

Recipes and images taken from Food for the Soul by Lucy Lord, published by HarperCollins.

Serves 6

250g new potatoes, quartered

100g asparagus tips

150g frozen peas

1 tbsp olive oil

1 yellow onion, sliced

2 garlic cloves, finely chopped or grated

2 handfuls of spinach

8 eggs

80ml milk

80g Cheddar cheese, grated

Fresh herbs, such as parsley, mint or dill, to garnish

Salt

1. Preheat the oven to 200°C/180°C fan.

2. Put the quartered potatoes into a saucepan of cold salted water and bring to the boil. Once boiling, cook

for 5 minutes until tender but still with some bite, then add the asparagus tips and peas and cook for 1 more

minute. Drain and set aside.

3. Heat the olive oil in a large non-stick frying pan over a medium–low heat and add the onion. Sauté until soft,

then add the garlic and spinach and cook until the spinach has wilted.

4. Whisk the eggs, milk and half of the grated cheese in a large bowl. If you’re using an ovenproof frying pan –

with a metal handle – pour the egg mixture over the vegetables and make sure the vegetables are evenly

distributed. If not, transfer the cooked vegetables to a casserole dish and pour the egg mixture over.

5. Sprinkle over the remaining grated cheese and bake in the oven for 30–40 minutes. I like to put this under

a very hot grill for the last 2–3 minutes so it gets a nice bubbly crust. Remove from the oven or grill and

allow to cool before removing from the frying pan or dish and cutting into slices. Serve garnished with

fresh herbs.

NOTE

• Keep in the fridge for up to 3 days.

#MeatFreeMonday : Healthier Cauliflower Cheese – The 16:8 Intermittent Fasting Lifestyle Plan – Jamie Rose Chambers

 

The 16:8 Intermittent Fasting Lifestyle Plan by Jamie Rose Chambers, Published by Macmillan Australia, RRP $34.99, Photography by Rob Palmer

 

 

“Who doesn’t love caulifower cheese? It’s usually put in the ‘sometimes food’/‘special treat’ category because it’s notorious for being rich and high in calories. My cauli cheese with a healthier twist uses a few easy ingredient swaps to make a delicious alternative, but is still the perfect comforting dinner for when you want something warm and cheesy to snuggle up with.” p 165

 

Serves 4 as a side dish, 2 as a main
1 head of cauliflower
3 eggs
½ cup (130 g) plain Greek-style yoghurt
1 heaped teaspoon dijon mustard
¼ teaspoon ground nutmeg
sea salt and freshly ground black pepper
½ cup (50 g) coarsely grated tasty cheddar


1. Preheat the oven to 200°C. Remove the core of the cauliflower but be careful not to cut too deeply – you
want the head to stay together.

2. Place a steamer tray on top of a large saucepan filled with water and bring to the boil over high heat. Once
boiling, place the cauliflower, stalk side down, in the steamer, and cover with a lid. Allow to steam for
about 5 minutes or until it begins to soften. Turn off the heat, remove the lid to release the steam and
leave the cauliflower to dry off for a few minutes.


3. Place the cauliflower in a small baking dish so it sits quite snugly. In a large bowl or jug, whisk together
the eggs, yoghurt, mustard and nutmeg and season with salt and pepper. Stir through the grated cheese,
then pour this mixture all over the cauliflower and bake for 20–25 minutes, or until golden.


4. This can be enjoyed as a light vegetarian meal but we love having it at home as a side dish with some fish
or a schnitzel (see page 166)

 

 

#MeatFreeMonday : Smoked JackFruit Tacos – Global Vegan – Ellie Bullen

The Global Vegan by Ellie Bullen,

Published by Plum

RRP $34.99

Photography by Ellie Bullen

 

“These tacos combine some of my favourite Mexican and Vietnamese flavours. This recipe was inspired by the eggplant tacos at Leeroy’s Vietnamese restaurant in Canggu, Bali. I fell in love with them and they’re a must-try if you’re in the region! p144

Makes 6
2 teaspoons avocado oil
400 g can young jackfruit, drained and rinsed, roughly chopped
1 teaspoon smoked paprika
1 tablespoon finely diced red onion
2 teaspoons chipotle sauce
2 tablespoons tomato paste
¼ teaspoon five spice powder
6 small soft flour tortillas
75 g (1 cup) finely shredded red cabbage
1 carrot, julienned

Tamari–maple sauce
2 tablespoons tamari or soy sauce
1 tablespoon pure maple syrup
1 teaspoon sriracha chilli sauce

To serve
handful of coriander leaves
2 tablespoons crispy fried shallots
1 teaspoon chilli powder
lime wedges

Heat the oil in a frying pan over medium heat. Add the jackfruit, paprika and red onion and sauté
for 1 minute. Add the chipotle sauce, tomato paste, five spice powder and 3 tablespoons of water and simmer, stirring occasionally, for 8 minutes or until the jackfruit is soft and cooked through. Break up the jackfruit using the back of a fork so that it appears ‘shredded’.

Meanwhile, combine all the tamari–maple sauce ingredients in a small bowl. Set aside.

Fry the tortillas in a dry frying pan over high heat for 15 seconds on each side, then transfer to serving plates.
To assemble the tacos, divide the cabbage, carrot and jackfruit mixture among the tortillas.
Top with a few coriander leaves, crispy fried shallots and a good pinch of chilli powder.

Drizzle over the tamari–maple sauce and serve with lime wedges on the side.

#MeatFreeMonday – Cauliflower Steaks with Red Hummus: More – Matt Preston

More

Matt Preston Published by Plum

RRP 39.99

Photography by Mark Roper

“I don’t really understand the attraction of fake meat that bleeds. Who is it going to attract? For me, part of the attraction of plant-based dishes is precisely that they don’t bleed. It’s probably something to do with carnivore guilt. Still, for that section of society here’s a steak that comes swimming in something sort of red that doesn’t involve a laboratory Petri dish. ” p75

Cauliflower Steaks with Red Hummus

 

2 teaspoons cumin seeds
juice of 1 lemon
60 ml (¼ cup) olive oil
sea salt and freshly ground black pepper
35 g (¹⁄3 cup) currants
finely grated zest of ½ lemon
2 small heads cauliflower
¹⁄3 cup flat-leaf parsley leaves

RED HUMMUS (AKA MUHAMMARA)

150 g roasted red capsicum (from a jar is fine)
60 g (½ cup) walnuts, toasted
400 g can chickpeas, rinsed and drained
2 garlic cloves, crushed
1 tablespoon tahini
1 tablespoon harissa
2 teaspoons ground cumin
2 tablespoons freshly squeezed lemon juice
2 small ice cubes
2 tablespoons olive oil
sea salt and freshly ground black pepper

 

Preheat a barbecue at plate with a lid on medium–high.
Combine the cumin seeds, tablespoons of the lemon juice and tablespoons of the olive oil in a bowl. Season well.

While your barbecue heats up, combine the currants, lemon zest, remaining lemon juice and remaining oil in a bowl. Season with salt and set aside so the currants plump up a bit.

Cut each cauliflower into 1. cm thick steaks, leaving the base intact, you will get about three steaks from each cauliflower. Save any leftover cauliflower for making rice to go with the Sri Lankan beetroot and cashew curry on page 236.

Brush the cauliflower steaks with the cumin mixture and place on the barbecue at plate. Close the lid and cook for 5 minutes or until golden and nicely charred. Turn over and cook for another 5 minutes or until the cauliflower is tender and golden.

Meanwhile, make the red hummus. Blitz the capsicum and walnuts in a food processor until almost smooth. Remove half and place in a bowl. Add the chickpeas, garlic, tahini, harissa, cumin, lemon juice and ice cubes to the processor and blitz until almost smooth.

With the motor running, add the oil in a thin, steady stream until smooth and well combined. Season with salt and pepper.

Add the parsley to the currants and toss together well. Spread the hummus over serving plates. Top with the reserved capsicum and walnut puree followed by the cauliflower steaks. Sprinkle with the currant mixture and serve.

 

**MEATY ADDITION: Reduce the cauliflower to 1 and serve with Barbecued white fish fillets see page 275 or 4 Barbecued or chargrilled chicken breast fillets see page 260.

Pumpkin, Potato & Peanut Thai Red Curry: More – Matt Preston

Super easy and delicious – Matt Preston makes cooking wholesome and delicious food easy.

 

More

Matt Preston

Published by Plum

RRP 39.99

Photography by Mark Roper

“Lawd luv a tray bake. Less washing up and loads of crusty burnished bits around the edges to pick at as a cook’s treat.” p202

1 tablespoon melted coconut oil
1 onion, cut into wedges
2 tablespoons Thai red curry paste
70 g (¼ cup) crunchy peanut butter
½ bunch coriander, leaves picked, stalks and roots cleaned and finely chopped
400 ml can coconut cream
2 tablespoons soy sauce or tamari
juice of 1 lime and  4 kaffir lime leaves
2 tablespoons coarsely grated palm sugar
1.2 kg butternut pumpkin, peeled, deseeded and cut into 5 cm pieces
3 large coliban potatoes, peeled and quartered lengthways
80 g (½ cup) salted roasted peanuts, coarsely chopped
2 tablespoons coconut flakes, toasted
steamed rice, to serve
SERVES 4

 

Preheat the oven to 200°C/180°C fan-forced. Heat the coconut oil in a flameproof roasting tin over medium heat.

Add the onion and cook, stirring, for 2– 3 minutes or until softened. Add the curry paste, peanut butter and coriander stalk and root and cook for 1 minute or until aromatic.

Stir in the coconut cream, soy sauce or tamari, half the lime juice, the kaffir lime leaves and sugar until well combined and bubbling.

Remove the tin from the heat. Add the pumpkin and potato and carefully toss until well coated. Place in the oven and bake for 1 hour or until the vegetables are tender and starting to char around the edges. Squeeze over the remaining lime juice, top with the peanuts, toasted coconut flakes and coriander leaves and serve with steamed rice.

#MeatFreeMonday – Butternut Pumpkin with Lemon Tahini and Miso Granola: Community (New Edition) – Hetty McKinnon

More pumpkin goodness fro you.

Community: New Edition

 Hetty McKinnon

Published by Plum

RRP $39.99,

Photography by Luisa Brimble

 

Sweet butternut pumpkin drizzled with earthy, lemon-scented tahini is a simple salad in itself. Here, I’ve taken this reliable dish to another level with the addition of savoury granola. Miso and chilli sauce bring the umami, and work in tandem with the maple syrup, resulting in a uniquely savoury granola with just a whisper of sweet. This recipe makes a lot of granola – perfect for gifting or keeping in the pantry for snacking and salad topping. It can be stored in an airtight container for several months. You can also vary the nuts and seeds: pumpkin seeds, walnuts, almonds, cashews would all work – just keep the ratios the same.“p205

 

Butternut Pumpkin with Lemon Tahini and Miso Granola

1 large butternut pumpkin (about 1.5 kg), peeled and cut into thick wedges
80–100 ml extra-virgin olive oil
1 teaspoon smoked paprika
1 teaspoon ground coriander
handful of flat-leaf parsley leaves
sea salt and black pepper

LEMON TAHINI
90 g (1⁄3 cup) tahini
juice of ½ lemon
1 tablespoon extra-virgin olive oil
1 garlic clove, finely chopped
sea salt and black pepper

MISO GRANOLA (MAKES 3 ½ CUPS)
100 g (1 cup) rolled oats
½ cup shelled pistachios, roughly chopped
½ cup hazelnuts, roughly chopped
½ cup sunflower seeds
¼ cup sesame seeds
1 tablespoon fennel seeds
1 teaspoon sea salt
2 tablespoons white miso paste
2 teaspoons chilli sauce, such as sriracha, sambal oelek, gochujang (or use dried chilli flakes)
3 tablespoons olive oil
1 tablespoon maple syrup (or brown sugar)

 

Preheat the oven to 220°C.  Place the pumpkin on a baking tray, drizzle with the olive oil and scatter over the paprika, coriander and a generous amount of salt and pepper.
Using your hands, massage the oil and spices into the pumpkin pieces until they are well coated. Spread them in a single layer on the tray, and bake for 30–40 minutes, or until the pumpkin is tender, flipping over halfway through. Insert a knife or skewer to test for doneness.

For the lemon tahini, whisk together the tahini, lemon juice, olive oil and garlic until well combined. Season with salt and pepper.
Whisk in about 125 ml (½ cup) of water, a tablespoon at a time. The sauce will become thick – simply keep adding water and whisking until the mixture is the consistency of thickened cream.

For the miso granola, reduce the oven to 180°C and line a baking tray with baking paper. Place all the ingredients in a bowl and toss to combine. Spread the mixture onto the prepared tray and bake for 20 minutes, stirring once, until golden.
Allow to cool completely, then break the granola into smaller pieces using your hands.

To serve, place the pumpkin on a plate and drizzle with the lemon tahini. Top with 3–4 tablespoons of miso granola and finish with the parsley leaves.

#MeatFreeMonday :Spring Veggie Fritters with Cucumber Yoghurt – Family Food & Feelings – Kate Berry

Family Food and Feelings

Kate Berry

Pan Macmillan

Plum

ISBN: 978176078-180-4

RRP 39.99

 

 Green Fritters 
“Fritters are a bit of a fave for us. I like them because I can cook a ton of them for dinner and then chuck the leftovers in the girls’ lunchboxes the next day. The girls like them because they’re fried and have a dipping sauce. I like them for that reason too, actually.”p202

220 g green beans, quartered
220 g fresh or frozen and thawed peas
220 g podded and peeled broad beans
4 spring onions, green andwhite parts, sliced
1 garlic clove, crushed
finely grated zest of 1 lemon
salt and pepper
1 free-range egg
300 g (2 cups) plain flour
560 ml (2 ¼ cups) sparkling water
sunflower or vegetable oil, for shallow-frying
pinch of sumac
your choice of fresh herbs,

to serve (optional)
For the cucumber yoghurt:
½ Lebanese cucumber, coarsely grated
salt
500 g (2 cups) plain yoghurt
3 tablespoons extra-virgin olive oil
juice of ½ lemon
1 garlic clove, crushed
handful of mint leaves, roughly chopped
salt and pepper

To make a start on the cucumber yoghurt, pop the grated cucumber in a colander over a bowl. Add a big pinch of salt and rub it into the cucumber, then leave for about an hour to get rid of the excess water.

While that’s happening, make the fritter mixture. Combine the green beans, peas, broad beans, spring onion, garlic, lemon zest, salt and pepper in a large bowl. In a separate bowl, mix together the egg and flour, then slowly
whisk in the sparkling water. It should be the consistency of thick cream so take it slowly – you may not need all the water. Pour the batter into the bowl with the veggies and mix well.

Preheat the oven to its lowest setting. You just need it to keep
the fritters warm.

Heat a generous amount of sunflower or vegetable oil in a large heavy-based frying pan over medium–high heat.
It’s ready when you pop a piece of veg in there and it sizzles. Add heaped tablespoons of batter to the oil and be careful not to get spattered.

Fry the fritters for 2–3 minutes each side or until golden brown and cooked through. Remove with
a slotted spoon and drain on paper towel. Keep warm in the oven while you cook the remaining fritters.

To finish off the cucumber yoghurt, give the cucumber a squeeze to remove the last bits of water. Place in a mixing
bowl with the yoghurt, olive oil, lemon juice, garlic and mint and stir well. Season with salt and pepper.

To serve, spoon the cucumber yoghurt onto plates and pop the fritters on top. Sprinkle with sumac and top with
some fresh herbs, if you like.

MAKES 16-18 FRITTERS

 

 

SPRING VEG FRITTERS-

‘Family, Food and Feelings by Kate Berry, Published by Plum, RRP $39.99, Photography by Kate Berry’

#MeatFreeMonday – Cauliflower Cheese Pastries – Family Food & Feelings – Kate Berry

Family Food and Feelings

Kate Berry

Pan Macmillan

Plum

ISBN: 978176078-180-4

RRP 39.99

 

Cauliflower Cheese Pastries 

 

‘Family, Food and Feelings by Kate Berry, Published by Plum, RRP $39.99, Photography by Kate Berry’ 

 

“Cauliflower cheese is a staple of the country pub bain marie, which is probably why I love it so much. Nothing makes me happier than counter meals in far-flung places, but I also like putting my own spin on them at home. So instead of serving this as a side for a huge chunk of roast meat, I wrap it in flaky pastry and make little hand pies.” 

Makes 12
1 head of cauliflower, cut into florets
1 onion, sliced
4 thyme sprigs
4 garlic cloves, unpeeled
3 tablespoons olive oil
salt and pepper
3 sheets ready-made puff pastry, thawed
1 free-range egg, beaten
50 g (½ cup) grated parmesan
2 thyme sprigs, leaves picked

For the cheese sauce:
60 g butter
3 heaped tablespoons plain flour
750 ml (3 cups) milk, heated
large handful of grated mature cheddar
½ teaspoon dijon mustard
½ teaspoon cayenne pepper
(optional) salt and pepper

Preheat the oven to 225°C (fan-forced).

Pop the cauliflower florets, onion, thyme, garlic and olive oil on a large baking tray, season with salt and pepper
and gently toss to combine. Roast, tossing occasionally, for 35–40€minutes or until almost tender. Remove and set aside but leave the oven on.

While the cauliflower is roasting, make the sauce. Melt the butter in a medium saucepan over low heat, then whisk in the flour to create a smooth paste. Slowly pour in the milk while whisking constantly, then cook for 5–10 minutes or until the sauce is thick and smooth. You want it to be slightly thicker than a normal bechamel.

Take the sauce of the heat, then add the cheese, mustard and cayenne pepper (if using), and season to taste. Stir until the cheese has melted and the sauce is smooth. Add the roasted cauliflower and gently stir through. Set aside.

Place the pastry sheets on a clean bench and cut each sheet into four squares (so you have 12 all up).

Line two baking trays with baking paper. Place a pastry square on one of the prepared trays and pop a heaped tablespoon of the cauliflower mixture in the middle. Bring the four corners together into the centre and pinch together.

Repeat with the remaining pastry squares and cauliflower cheese.

Brush the pastries with beaten egg and sprinkle with the parmesan. Pop them in the oven for 15–20 minutes or until the pastry is golden brown. Remove from the oven and sprinkle with thyme, then serve with your fave relish or sauce.

#MeatFreeMonday Summer Vibes Lasagne – Zucchini, Pea and Pumpkin Lasagne: Family Food and Feelings – Kate Berry

Family Food and Feelings

Kate Berry

Pan Macmillan

Plum

ISBN: 978176078-180-4

RRP 39.99

 

This is a fabulous book  – it is a book where you can feel the joy the inspired the food on these pages.

In the next few weeks I will be sharing with you a sample of the goodies these pages hold, starting with Summer Vibes Lasagne.

‘Family, Food and Feelings by Kate Berry, Published by Plum, RRP $39.99, Photography by Kate Berry’ 

“Sometimes I get a little over-enthusiastic at the fruit and veg store, and by the end of the week I’m left with a fridge full of stuff I’m not quite sure what to do with. Pumpkins are the main culprit in our house – I’m always wooed by their reasonable price per kilo. And there’s ALWAYS a sad half-empty bag of peas lurking in the back of the freezer. This is an excellent way to turn those fridge/freezer nuisances into a tasty meal.” p24

200 g (1 1/3 cups) fresh or frozen peas
500 g (2 cups) fresh ricotta, well drained
200 g (2 cups) finely grated parmesan
large handful of basil leaves, roughly torn
finely grated zest and juice of 1 lemon
1 teaspoon dried chilli flakes
salt and pepper
½ butternut pumpkin, seeds removed, halved and peeled
2 tablespoons honey
2 tablespoons extra-virgin olive oil
8 baby zucchini (a mix of green and yellow is prettiest)
1 tablespoon apple cider vinegar

Preheat the oven to 200°C (fan-forced).

Blanch the peas in a saucepan of salted boiling water for 1–2 minutes or until just tender. Drain.

Place the ricotta, parmesan, peas, basil, lemon zest and
chilli flakes in a food processor and blitz to roughly combine.
Season with salt and pepper, then cover and pop in the fridge
until needed.

Using a mandoline (be careful!) or a very sharp knife, thinly
slice the pumpkin into 3–5 mm thick slices.

Combine 1 tablespoon of honey and 1 tablespoon of olive
oil in a bowl.

Place a single layer of pumpkin in the bottom of a 22 cm
square (or similar) baking dish and drizzle with about one third
of the honey mixture. Spread with one-third of the ricotta
mixture. Repeat this process twice more, finishing with a layer
of the ricotta mixture.

Bake for 35 minutes or until the top is golden. Set aside to
cool slightly.

While the lasagne is cooking, thinly slice the zucchini with a mandoline or sharp knife into 3–5 mm thick ribbons. In a small bowl, mix together the vinegar, lemon juice and remaining honey and oil.
Top the lasagne with the zucchini, drizzle with the honey dressing and serve.

#MeatFreeMonday Creamy Vegetable Soup: Eat Drink and Still Shrink – Michele Chevalley Hedge

Eat, Drink and Still Shrink by Michele Chevalley Hedge,

Published by Plum, RRP $34.99,

Photography by Cath Muscat.

 

C R E A M Y   V E G E T A B L E  S O U P 

“I love cream and I love veggies so when I can combine them both in a soup I do. But the tastebud explosion here is not cream at all … it is the creaminess of cashews, making it a lighter meal than you might expect, but still packed with protein and nutrients. Enjoy it just as it is, or sprinkle over your choice of fresh herbs.” p150  

SERVES 4  PREPARATION TIME: 15 MINS COOKING TIME: 30 MINS
1 cup raw unsalted cashews
2 tablespoons coconut oil or
extra virgin olive oil
1 large brown onion, roughly chopped
2 garlic cloves, roughly chopped
5 cups chopped broccoli,cauliflower and/or carrots
3–4 cups vegetable stock or water
2 teaspoons sea salt
1–2 teaspoons cayenne pepper (to taste)
coriander sprigs, to serve

Soak the cashews in water for 15 minutes, then drain.

Meanwhile, heat the oil in a large saucepan over medium heat, add the onion and garlic and cook for 5 minutes or until softened. Add the vegetables and enough stock or water to cover, then season with the
salt and cayenne pepper.

Bring to the boil, then reduce the heat to low and simmer for 20 minutes or until the vegetables are tender. Add the drained cashews, then blend with a stick blender (or in an upright blender) until smooth.

Divide among four bowls and serve hot garnished
with coriander.

DITCH THE NUTS: If you don’t eat nuts, add 200 ml coconut milk
just before blending (heat it through at a simmer over low heat
otherwise it will separate).

BULK IT UP: Add a drained 400 g tin of chickpeas or legumes of your
choice after blending and simmer for 10 minutes. Remember legumes
are both a carb and a protein so go easy on them at dinner.

SPICE IT UP: Add a pinch of smoked paprika, chilli powder or
jalapeno pepper powder.