Warm Veg Salad
{ THIS GLUTEN FREE WINTER SALAD IS GLUTEN FREE, DAIRY FREE AND VEGAN. ENJOY THIS NOURISHING AND DELICIOUS WINTER SALAD BY CLARISSA KOCOVSKI IN COLLABORATION WITH PIMP MY SALAD }
{ INGREDIENTS }
SALAD
800g Baby White Potatoes (washed)
1 Red Onion (roughly chopped)
1 Tbsp Oil
1 tsp Salt
½ tsp Black Pepper
2 Cups Asparagus (roughly chopped)
230g Cannellini Beans (drained)
Handful of Pimp My Salad Coconut Bacon
Handful of Pimp My Salad Super Seed Sprinkles
½ Cup Black Rice (cooked)
DRESSING
3 Tbsp Smooth Tahini
2 Tbsp Fresh Lemon Juice
1 Tbsp Nutritional Yeast
1 Tbsp Pimp My Salad Cashew Parmesan
½ tsp Pure Maple syrup
½ tsp Salt
{ METHOD }
Preheat the oven to 200C. Slice potatoes into quarters. Place on an oven tray lined with parchment paper. Place the red onions onto the same tray. Drizzle oil. Season with salt and pepper. Mix. Roast for 15 minutes.
Meanwhile, to make the dressing, add all ingredients including Pimp My Salad Cashew Parmesan to a small bowl or recycled Pimp My Salad jar. Stir until you have a thick paste. Add a few teaspoons of water until you reach a runny consistency.
Add the asparagus and beans to the same tray. Toss. Roast for another 15 minutes until the potatoes are cooked through.
Remove from oven. Allow to cool for 5-10 minutes. Time to plate up! Arrange rocket into the bottom of a serving platter. Add the warm veggies. Sprinkle over a generous handful of Pimp My Salad Coconut Bacon and Super Seeds. Add black rice. Drizzle over the dressing. Enjoy!
Gluten Free Hash Brown Quiche
GLUTEN FREE Hash Brown Quiche { Gluten Free Breakfast made easy! The whole family will enjoy this gluten free hash brown quiche recipe. } Contributor: yum. Gluten Free { INGREDIENTS } FOR HASH BROWN CRUST 10 hash brown, defrosted *see notes for brands 3 eggs FOR FILLING 8 eggs 1/2 of milk of choice 1 tsp gluten free baking powder 1 cup of shredded cheese 1 c of ham, chopped 2 spring onions 1 c of zucchini, grated then squeeze to remove moisture. Salt + pepper Optional: Onion + garlic powder { METHOD } Prep the base: Defrost 10 hash browns for about an hour. Preheat oven to 200°C. Line a springform pan. Combine defrosted hash browns and three eggs in a bowl. Once well combined, press into springform pan and bake for 20 minutes. Reduce heat to 170* and set aside to cool for 30 minutes minimum. Make the filling: Grate zucchini. Remove as much liquid as you can by squeezing through a cheese cloth, clean tea towel or even just your hands. In a large bowl, whisk remaining eggs, milk, baking powder, spices, salt and pepper. Fold cheese, ham, drained zucchini and spring onions. Pour into hash brown crust. Place into oven on a middle rack and cook for 40-50 minutes. Once the egg is set and formed, you’re done. TIP Looking for gluten free hash browns? Check the freezer in your local grocery store!At the time of publishing, Birds Eye Golden Crunch Frozen Hash Browns were gluten free. Available at both Coles and Woolworths. MAKE AHEAD Prep this dish on a Sunday and have meals ready to go for the week ahead. I recommend portioning when cool. You can even freeze individual portions so nothing goes to waste. Prep time: 30 MINUTESCook time: 40 MINUTESTotal time: 70 MINUTES+ 8 + More Recipes in this Category
Jen Shaw
Jen Shaw – mum of 6, author, speaker, health motivator and lover of life. Food has always been a huge part of my life. I’m blessed to have come from a family of women who have always loved to create and prepare food from scratch. From the moment I could grip a potato peeler and reach the bench my mum had me preparing vegetables for the nightly dinners, I grumbled then but boy am I thankful now. Many of my recipes are adapted from the handwritten recipes scribbled down by a long line of passionate food focused women through the generations of my family, many raised in and around the land. Even though breads and grains still formed a staple in our home as a child our meals were highly made up of meat and vegetables, and junk foods only for special occasions. Every family affair and celebration was a time of culinary delight, (and a little bit of showing off ), food represents nourishment and love within the family, the tribe. I have a wish that all families can experience the fun and delight from cooking real food from scratch, filling their bellies with goodness. BROWSE OUR RECIPES & ARTICLES SNACKS Sesame Snaps Sesame Snaps { DANGEROUSLY DELICIOUS SESAME SNAPS , WILL KEEP YOUR COMING BACK FOR MORE! } Contributor: Jen Shaw { Read More » SWEETS: BAKING Chocolate, Linseed & Coconut Slice CHOCOLATE, LINSEED & COCONUT SLICE { GREAT ALTERNATIVE TO JAZZ UP THE KIDS LUNCH BOXES. } Contributor: Jen Shaw { Read More »
Vegan Raw Carrot Cake Bliss Ball
VEGAN RAW CARROT CAKE BLISS BALL { MORNING PLEASURES WITH THE KROOKED SPOON } Contributor: Cheryl O’shea { INGREDIENTS } 2 carrots grated (organic preferred) 1/2 cup desiccated coconut + extra for rolling 1/2 tsp cinnamon 3 tsp coconut oil 3 tsp coconut cream (leave a can in the fridge and use the white solidified top only) 7 fresh medjool dates zest of 1/2 orange on a microplane 1 cup cashews 1 tsp vanilla protein powder (or 1 tsp vanilla extract) 1/3 cup linseed meal 1/2 cup desiccated coconut + extra for rolling { METHOD } Place all the ingredients into the bowl of a food processor and whiz until completely pulverised and evenly mixed. With damp hands roll spoonful amounts of the batter, it will be a little soft but will firm up once chilled. Roll the balls in the extra desiccated coconut. Place in a container and chill for at least 4 hours but preferably overnight. { NOTES } To get the thick coconut cream on the top of a can, buy a coconut cream with a high fat content. Pop the can in the fridge overnight, and when you open it it will have solidified on the surface. Carefully scrape the cream off the top leaving the coconut water underneath. The remaining coconut water is great in curries, hot chocolates and smoothies. Linseed meal is available from health food shops or online and some major supermarkets. You can substitute with LSA (linseed, sunflower and almond) also available online, health food shops and major supermarkets. Prep time: 10 MINUTESCook time: Total time: 10 MINUTES+ 20 + More Recipes in this Category
