VEGETABLE MEDLEY ON SOURDOUGH

I don't like I could ever completely give up bread, as I love it so much! I have gotten myself to a place that when I eat bread I consider it a decadent treat, therefore I do not eat it often but when I do I enjoy the hell out of it. This simple sourdough was adapted from a vegetarian sourdough toast I had whilst out for breakfast a few weeks ago. I love the addition of hummus and basil, however you can go without if you do not have any. And what do you know, mushrooms made an appearance again (for those out there that do not know, I am trying my hardest to consume mushrooms and get over my dislike of them!). 

Ingredients

• 2 teaspoons extra virgin olive oil
• 2 garlic cloves, finely chopped
• 200g pumpkin, skin & seeds removed and thinly sliced
• 1 small red or green capsicum, thinly sliced 
• 100g mushrooms, roughly chopped
• 8 slim slices of sourdough bread, toasted to your liking
• 1 small avocado, halved
• the juice of 1 lemon
• 1 handful baby spinach
• Optional- a few basil leaves per slice of bread
• Optional - 4 teaspoons of hummus

Cooking 

1. Preheat a medium frying pan over medium heat and add 1 teaspoon oil. Once the pan is warm add 1 garlic clove and stir for 1 minute. Next add the pumpkin and cook for around 2 minutes per side or until just cooked. Remove the pumpkin and add the capsicum and cook for a few minutes or until lightly cooked. Remove the capsicum from the pan and place it with the cooked pumpkin. 

2. Pour the remaining 1 teaspoon oil and 1 garlic clove into the pan. Lower the heat if the garlic starts to burn. Add the mushrooms and cook for 2 minutes, stirring regularly or until the mushrooms are cooked to your liking. Remove the mushrooms and place them with the capsicum and pumpkin. Mix the cooked vegetables.  

3. Spread 1/8 of the avocado onto each slice of sourdough. Lightly drizzle lemon juice on top. Top each slice with 1/8 of the baby spinach, 1/8 of the cooked vegetables, basil (if using), 1/2 teaspoon of hummus and another drizzle of lemon juice. Serve warm. 

Serves / 4 / 2 slices per serving 

Total Preparation time / around 12 minutes 

Total Cooking time / around 15 minutes (including assembling the slices)

x Emily 

CAROB or DARK CHOCOLATE GLUTEN FREE COOKIES

I've made this recipe five times over the past week, in an attempt to get the ingredients and their amounts exactly right. I have also served these cookies to many people over this time period, but the person who has most enjoyed these cookies is my fiancee! He has put in a request for these cookies to be baked every single week from now on. If you do not like the idea of caffeine in your cookies, opt for the carob option. If you feel cheated eating a cookie without chocolate in it, add dark chocolate chips or cacao nibs. If you do not eat eggs, replace the 1 egg with 2 extra tablespoons of coconut oil. The only problem you will face with these cookies is just eating one at a time! 

Ingredients

• 1/3 cup real maple syrup (not flavoured)
• 1/3 cup carob buttons or dark chocolate or cacao nibs 
• 3/4 cup almond meal
• 1/2 cup coconut flour
• 1 teaspoon bi-carb of soda
• 1 teaspoon ground cinnamon
• 1 free range egg
• 2 tablespoons coconut oil, in liquid form 
• pinch of sea salt

Baking

1. Preheat oven to 180 degrees celsius and line a baking tray with baking paper. 

2. Combine all ingredients in a large mixing bowl and stir well to combine. 

3. Shape the dough into 12 even sized balls, then flatten with your hand or a fork on the prepared baking tray. 

4. Bake for 20 minutes at 180 degrees, then lower the heat to 160 degrees for 5 minutes. 

5. Remove from the oven and leave to cool completely - this is the hardest step of all! 

Makes / 10 / 12
Total Baking time / 25 minutes 

x Emily 

POTATO & LEEK SOUP

I’m wishing autumn away and hoping that winter comes soon with this leek & potato soup. Whilst I love the sun, there’s nothing I love more than hearty winter meals. Leek & potato may sound like a bland combination, but when paired with thyme it is just magical. Thank you to Gourmet Farmer Matthew Evans for the inspiration and for all your hearty & humble recipes. I love a filling meat-less dinner and what better way to start a week than with a filling, wholesome vegetable meal. Evans makes his own vegetable stock for this recipe, which I greatly admire (but did not 2 plus hours to do yesterday!). Hence I used water and unsweetened almond milk instead of stock, due its high sodium content. I further adjusted the recipe with a chunk less butter, less oil and less ingredients for a no-fuss soup.

INGREDIENTS

• 2 small tablespoons Nutalex or rice bran oil 
• 2 leeks, white part only, washed & finely chopped
• 1 handful of fresh thyme springs, stems discarded or 2 tablespoons dried thyme 
• 2 heaped tablespoons garlic or regular chives, finely chopped 
• 700g low-carb potatoes, such as Kestrels, peeled & chopped evenly into small cubes
• 1 handful of fresh thyme springs, stems discarded or 2 tablespoons dried thyme 
• 1 litre (4 cups) water 
• 2 cups unsweetened almond milk 
• a generous pinch of ground black pepper 
• roughly chopped almonds & finely chopped thyme & chives, to serve 

COOKING 

1. Melt the Nutalex or oil in a large saucepan over medium heat. When just melted add the leeks, thyme and garlic chives and cook, stirring often, for 3-4 minutes or until the leeks are soft but not burnt. 

2. Add the potato cubes, water, almond milk and pepper and bring to the boil. Reduce the heat to a simmer and simmer, lid on, for 20 minutes or until the potatoes are very tender and are falling apart when touched with a utensil. 

3. Pour the soup into a blender / food processor and blend / process into a puree. 

Serve with a few almonds, thyme and/or chives sprinkled on top. 

Serve warm or cold. 

Serves / 4 as a main 

Preparation time / 15 minutes 

From pot to plate  / 35 minutes 

x Emily 

QUINOA & DATE BANANA BREAD

I have baked numerous different banana breads over the past few years. This recipe has been the cumulation of learning from those previous recipes as well as a bit of a Lola Berry influence. I like to make my banana bread gluten-free, lactose-free and low in sugar so that it is a completely acceptable snack or dessert. Hope you enjoy my take on it! 

Ingredients

• 6 very ripe bananas, mashed
• 2 free range eggs, beaten
• 1 cup quinoa flakes
• 1/2 cup almond meal
• 1/4 teaspoon vanilla paste or 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon, plus extra to dust 
• 1 teaspoon bi-carb of soda
• 1 teaspoon gluten-free baking powder
• pinch of sea salt
• 3 tablespoons organic maple syrup
• 2 tablespoons melted coconut oil, plus extra to grease
• 5-6 large Medjool dates, pitted & roughly chopped 
• Optional- a handful of chopped nuts, such as walnuts, almonds, hazelnuts. 

Cooking 

1. Preheat a fan forced oven to 180 degrees celsius. Lightly brush the base and sides of a loaf tin with melted coconut oil. 

2. Combine the mashed bananas, beaten eggs, quinoa flakes, almond meal, vanilla, cinnamon, bi-carb, baking powder and salt and stir well to combine. Add the maple syrup and coconut oil and stir well. Fold in the chopped dates and nuts, if adding. 

3. Pour the banana batter into the prepared loaf tin, evening out the top of the batter with a wet large spoon. Bake in the oven for 55 minutes for a moist, soft banana bread or for over 1 hour for a harder bread. 

Total Preparation time / 10 minutes 

Total Cooking time / 55 minutes minimum 

x Emily