The Pear & The Purple Peach

Pasta pasta pasta how I love the. I do miss at times traditional spaghetti Bolognese especially after yesterday when my neighbour was cooking it. It got me thinking what was so great about the smell. Frying off the onions and veggies that smell of garlic and that rich sauce full of flavour. so after a bit of recipe viewing I have come up with this recipe tonight that I think is pretty dam great and hits that craving

What you need

Olive oil
1 Carrot diced
1 Stick of celery diced
1 Onion diced
2 cloves garlic minced
115g dried red lentils
1 x Can chopped tomatoes
2 Tbs Tomato paste
1 Cup Veggie Stock
1 Cup red wine
1/2 bunch Coriander (chopped)
1/2 bunch Parsley (chopped)
500g Dried pasta cooked

What you do

Heat oil in a saucepan add carrot, onion, celery and sauté over a medium heat until soft. Add garlic and cook a few mins more. Add remaining ingredients except parsley and coriander bring to a boil then reduce and simmer until reduced and lentils cooked. Stir through herbs and serve with cooked hot pasta

Serve with Vegan Parmesan cheese

Vegan Parmesan topping

1 cup pumpkin seeds roasted
1 cup nutritional yeast
1 clove garlic minced
Salt to taste

Combine all ingredients in a food processor and whiz until fine. Store in freezer and use as required

Enjoy

With Compassion

Brett

After a colleague at work told me she made a mexican bowl it had me thinking about doing the same. Thanks for the inspiration B x

A simple recipe full of fresh yummy goodness.

What you need

Bean Mix
2 cans red kidney beans rinsed well
1 zucchini chopped
1/2 red capsicum diced
1 Clove Garlic
1 can chopped tomatoes
1 packet of taco seasoning. You could make your own
Handful fresh coriander chopped

Heat a splash of olive oil in a pan and fry off zucchini, onion, garlic & capsicum until soft add beans and taco seasoning and stir through, add tomatoes and heat through set aside mix in coriander

Guacamole
2 ripe avocados cubed
1/4 Finley diced red onion
1 tomato deseeded and diced
Juice of 2 limes (more or less to your taste)
Salt
Pepper

Combine all ingredients and stir to combine. Adjust seasoning to preferred taste

To serve
Cooked brown rice
Fresh corn kernels
Fresh tomato
Sliced lettuce
Salsa

Place rice into serving bowl, top with bean mix, lettuce, corn, tomato and finish with a good dollop of salsa

This was really yummy!

Enjoy

With Compassion

Brett

To

Gratitude: My New Roots

I was having a really lazy Sunday on the lounge searching my heart out looking at gorgeous blogs and reading people’s life changing stories. So anyway after being lazy I wanted something nourishing and super tasty for dinner. Looking in my cupboard I wanted a recipe that had red lentils. This recipe is GORGEOUS! So easy to make with simple ingredients and the flavours are just wonderful and comforting.

I doubled the recipe so we had extra for lunch and the following nights dinner. Hmmm so why did I cook tonight then?

What you need

1 cup red lentils, rinsed
1 large onion, chopped
5 cloves garlic, minced
1 Tbsp. minced ginger
1 Tbsp. Ground cumin
¼ tsp. cayenne pepper
2 x cans tomatoes
4 cups stock
salt to taste
1 un-waxed, organic lemon

What you Do
Rinse the lentils very well until the water runs clear and allow to drain. Heat oil in a medium pot and sauté onions, garlic and ginger for 5 minutes until soft

Add spices and stir for another minute or so, until fragrant, Add tomatoes, 3 slices of lemon and rinsed lentils, then add vegetable stock. Stir well.

Cover and bring to a boil. Reduce heat to simmer for about 30 minutes, or until the lentils are soft. Squeeze in the rest of the lemon juice

I added chopped parsley to serve

With Compassion

Brett

We just got home from a weekend away for my partners 40th Birthday so our fridge was bare. I hopped on my bike and went up to my local store to grab a few things. Basil caught my eye alongside gorgeous, fresh Bortoli beans before I knew it. Dinner was literally in the bag

I really whipped up the pesto and suggest you do the same. Play with the ingredients add take away but the recipe below is a great simple one.

What you need

Organic spaghetti
Bortoli Beans shelled and cooked (See Note Below)
1/2 head broccoli cut into small florets (steamed)
1/2 cup semi sun dried tomatoes sliced into strips

shell beans and place in cold water, bring to boil and simmer until tender. About 30 mins. You can cool them and peel the individual skins but I don’t

Basil Pesto

1 Bunch Basil (leaves removed)
1/2 bunch parsley or baby spinach
1 clove Garlic
1/4 cup roasted Sunflower Kernels
1/4 Cup Roasted Hazelnuts
1/2 cup Olive Oil
1/2 lemon juiced
Salt & Pepper

What you do

Blend pesto ingredients in a food processor and season to taste with salt and pepper. Feel free to substitute the nuts with pine nuts. Add more or less oil as you feel needed.

Cook pasta, drain, stir through pesto, broccoli, tomatoes and beans. Season with salt and pepper and serve.

It’s funny how the majority of conversations with me end up talking about food. I was in the kitchen at work a couple of weeks ago and a lovely lady I work with was talking about her curry recipe. And i was lucky enough for her to give it to me. I can’t tell you how yummy it is. It’s quite mild (perfect for me) with such a richness of flavours.

This is great on the night but really shows its spirit a couple of days later with a whole new level of flavours on offer.

3 cans of chickpeas (drain and rinsed)
1 can coconut milk I also use coconut cream when on hand
1 Cup vegetable stock
1 large eggplant (cut to cubes)
2 fresh tomato’s (or 1/2 tin tomato’s)
4 cloves garlic (crushed)
1 onion diced
olive oil
2 Tbs Yellow curry paste
1 tsp Tumeric
salt & pepper
1 tsp Garamassala
1/2 tsp Mixed spice
Chopped parsley and Corriander

Heat olive oil in a large pan, add onion stirring until transparent, add in curry paste, tomato’ss and garlic and stir well until thick. Add chickpeas and vegetable stock, leave to simmer for a few mins stirring occasionally. Add Tumeric, Garamassala, mixed spice and and eggplant and coconut cream, stir cover and simmer for 25 mins stirring occasionally. Remove from heat and stir trough chopped herbs. Serve with rice

Enjoy!

With Compassion

Brett