VEGETARIAN
Lemon Feta and Rocket Pasta (serving size: 2)
Please Note: Quantities given are estimate only - you can use as much or as little as you like of anything
Half a packet of pasta (I would use something like linguine or I also like gluten-free spaghetti)
1/4 spanish onion finely sliced
1/2 cup semi-dried tomatoes
1/4 cup pitted and sliced kalamata olives
1/2 cup feta cheese (I prefer the Greek Dodoni feta personally)
1 handful of fresh rocket leaves
1 lemon
Cook the pasta, drain and rinse. Squeeze a lemon onto the pasta. Toss through the onion, semi-dried tomatoes, olives and rocket. Serve.
It is really that easy and my god the flavour is just insane!! My favourite pasta ever!
VEGETARIAN
Whole Wheat Moroccan Risotto (serving size: 2)
Please note: quantities are estimate only, feel free to add as much or as little of anything as you prefer
2 cups whole wheat grain (unprocessed wheat, looks like rice)
1/2 diced onion
3 cloves minced garlic
1/2 red capsicum diced (red pepper in the u.s.)
1 zucchini diced
1 cup mushrooms diced
1L vegetable stock
1 tsp tagine spice mix (paprika, coriander seed, cassia, allspice, chilli, cloves, cardamom)
olive oil
salt to taste
Add all of the ingredients, except for the stock, into a pan and fry lightly with some olive oil to warm the spices and the garlic and to cook through the onion and vegetables a little. Add the stock and simmer until the wheat is cooked through and the liquid is reduced (seriously only takes about 10 minutes of cooking time). Serve.
It's kind of like a risotto but without the glugginess that rice has. You could also make ANY vegetable combination or go any cultural style with this, it is amazingly versatile. I could live on this stuff every single day!
Lemon Feta and Rocket Pasta (serving size: 2)
Please Note: Quantities given are estimate only - you can use as much or as little as you like of anything
Half a packet of pasta (I would use something like linguine or I also like gluten-free spaghetti)
1/4 spanish onion finely sliced
1/2 cup semi-dried tomatoes
1/4 cup pitted and sliced kalamata olives
1/2 cup feta cheese (I prefer the Greek Dodoni feta personally)
1 handful of fresh rocket leaves
1 lemon
Cook the pasta, drain and rinse. Squeeze a lemon onto the pasta. Toss through the onion, semi-dried tomatoes, olives and rocket. Serve.
It is really that easy and my god the flavour is just insane!! My favourite pasta ever!
VEGETARIAN
Whole Wheat Moroccan Risotto (serving size: 2)
Please note: quantities are estimate only, feel free to add as much or as little of anything as you prefer
2 cups whole wheat grain (unprocessed wheat, looks like rice)
1/2 diced onion
3 cloves minced garlic
1/2 red capsicum diced (red pepper in the u.s.)
1 zucchini diced
1 cup mushrooms diced
1L vegetable stock
1 tsp tagine spice mix (paprika, coriander seed, cassia, allspice, chilli, cloves, cardamom)
olive oil
salt to taste
Add all of the ingredients, except for the stock, into a pan and fry lightly with some olive oil to warm the spices and the garlic and to cook through the onion and vegetables a little. Add the stock and simmer until the wheat is cooked through and the liquid is reduced (seriously only takes about 10 minutes of cooking time). Serve.
It's kind of like a risotto but without the glugginess that rice has. You could also make ANY vegetable combination or go any cultural style with this, it is amazingly versatile. I could live on this stuff every single day!