Great for using leftover low protein vegetables and pantry sauces/condiments This recipe also makes a delicious lasagne filling! Ingredients Rind of half lemon 2 cloves / 6 g garlic 1 tbsp / 15 g olive oil 1 tsp / 3 g balsamic vinegar 1 tsp / 3 g mixed herbs 1 cubed / 300 g eggplant 1 diced / 100 g red onion 1 1/2 cubed / 250 g zucchini 1 1/2 diced / 170 g red bell peppers 3 chopped /...
Ingredients For the curry paste: 1 handful cilantro Juice of 1/2 lime 1 roughly chopped garlic clove 1/2 tsp / 2.5 g sugar 1/2 tsp / 1.5 g tumeric 1/2 tsp / 1.5 g cumin 1/2 tsp / 2.5 g lemongrass paste 1/2 tbsp / 7.5 g soy sauce 1 tbsp / 15 g vegetable oil 1 roughly chopped green onion 1/2 sliced / 0.5 tbsp red chilli 1 tbsp / 6 g ginger Method Blend all ingredients together For the curry: 1/2...
Ingredients 1/2 zucchini, diced 80g Mozzarella Shreds 1 red pepper, diced 2 medium carrots, diced 1/2 cup cauliflower, finely chopped 1/2 leek, chopped 2 medium sweet potato, diced 30g butter 8-10 olives 1 tbsp Worcestershire sauce 1/2 tbsp garlic paste 2 Marinara Minis Method In a large bowl, mix sweet potato with 1 tbsp oil. Season with salt and pepper. Microwave for 6-7 minutes until soft. In a large frying pan, heat 1 tbsp olive oil. Add peppers, carrot, cauliflower and leek. Season and add garlic paste. Sauté for...
