Forsake this takeaway favourite to flip your own healthy version of vegetarian pizza.
Ingredients (serves 4)
Olive oil cooking spray
2 large red capsicums, cut into thin strips
1 large eggplant, trimmed, cut into 5mm-thick slices
2 zucchini, trimmed, sliced lengthways
2 x 335g pizza bases
2/3 cup 97% fat-free pumpkin hummus (see note)
3 roma tomatoes, sliced lengthways
120g fresh low-fat ricotta
80g rocket leaves
Preheat a barbecue plate on high heat until hot. Lightly spray capsicum, eggplant and zucchini with oil. Barbecue vegetables for 3 to 4 minutes each side or until tender.
Preheat oven to 220°C. Place pizza bases on 2 baking trays. Spread 1/3 cup hummus over each. Top with barbecued vegetables and tomatoes. Crumble over ricotta. Bake for 10 to 15 minutes or until bases are crisp. Remove to a board. Top with rocket and season with pepper. Serve.
If you can’t find pumpkin hummus in your supermarket, you can use regular chickpea hummus instead.
This is the ultimate vegetarian burger with barbecued mushrooms and onions, fresh tomatoes and spinach and a dollop of spicy tzatziki.
5 – 10 minutes
Ingredients (serves 4)
1 brown onion, thinly sliced
olive oil cooking spray
8 flat mushrooms (see note)
8 slices sourdough bread
50g baby spinach
2 ripe tomatoes, sliced
1/2 cup tzatziki
Preheat a barbecue or chargrill pan on medium heat. Spray onion with oil. Season with salt and pepper. Cook for 10 minutes, turning frequently, or until soft and golden. Remove to a plate. Cover to keep warm.
Spray mushrooms with oil. Season with salt and pepper. Increase heat to high. Cook for 2 minutes each side or until just tender.
Cook bread for 1 to 2 minutes each side or until golden and toasted.
Top 4 slices of bread with spinach, tomato, mushrooms, onions and a dollop of tzatziki. Top with remaining slices of bread. Serve.
Note: Flat mushrooms are sometimes sold pre-packed and called barbecue flats.
This savory quiche is an incredible timesaver in the kitchen because it can be made without a pastry crust. If you have time for a crust, try making a batch of Pate Brisee a day before preparing the quiche.
Prep Time: 10 minutes
Cook Time: 1 hour, 10 minutes
Total Time: 1 hour, 20 minutes
8 oz. spinach leaves, chopped
1 cup Cantal cheese (substitute Cheddar)
2/3 cup half and half
½ cup chopped white onions
½ cup cooked, crumbled bacon or chopped country ham
¼ teaspoon ground black pepper
Preheat an oven to 350F. Whisk all the ingredients together and pour into an 8-inch by 8-inch square pan or a pie dish lined with pate brisee. Cook in preheated oven for 60-70 minutes, until it tests done in the center.
Makes 8 servings.
Healty Veggie Fritters
Serves 4-6 / Prep Time 15 min / Cooking Time 20 min
2 MEDIUM marrows,grated 1/2 cup buttermilk
2 small carrots,peeled and grated 1 1/2 cups oil, for frying
2 cups corn salt and pepper
1 small red pepper,diced avocado & tomato salsa:
1/2 cup parmesan cheese,grated 1 avocado, finely chopped
40 gram ( 1.4 ounce ) cheddar cheese, 2 tomatoes,finely chopped
Grated 1/2 red onion,finely chopped
225 ml ( 1.4 fluid ounce ) flour,sifted 2 tbs parsley,finely chopped
1 sachet cheese & peppercorn sauce 1/2 lime,juiced
1.MIX ALL THE SALSA INGREDIENTS TOGETHER IN A BOWL, (COVER AND SET COOL ).
2.PREHEAT OVEN TO 160 C ( 320 F ).
3.USING YOUR HANDS,SQUEEZE OUT EXCESS MOISTURE FROM MARROW AND PLACE IN A LARGE BOWL.
4.ADD CONTENT,CORN,RED PEPPER,PARMESAN AND CHEDDAR—MIX UNTIL WELL COMBINED.
5.STIR IN FLOUR AND THE SACHET CONTENTS.
6.WHISK EGGS,BUTTERMILK AND SALT AND PEPPER TOGETHER IN A JUG.
7.ADD TO VEGETABLES MIXTURE AND MIX UNTIL WELL COMBINED.
8.HEAT HALF THE OIL IN A LARGE,NON STICK FRYING PAN OVER MEDIUM HEAT.
9.USE 1/4 CUP AS A MEASURING GUIDE FOR THE FRITTERS WHEN POURING THE MIXTURE INTO THE PAN.
10.COOK FOR 4 MIN EACH SIDE OR UNTIL GOLDEN AND FIRM.TRANSFER TO A WIRE RACK AND KEEP WARM IN OVEN WHILE COOKING REMAINING FRITTERS.SERVE WITH SALSA.
Mince &Vegetable Cups
Serves: 4 , Preparation Time: 10 min , Cooking Time: 40 min
• 1½ Tbsp olive oil –
• 200 g Lean beef mince
• 1 small carrot,peeled,grated
• 1 small baby marrow, grated
• 2 Tbsp (30 ml) tomato paste
• Spaghetti Bolognaise sachet
• 1/4 cup frozen peas
• ¼ cup grated Cheddar cheese
12 slices wholewheat bread
1. Preheat oven to 200°C
2. Brush a muffin tray with oil
3. Using oil, brown mince in a non-stick pan
4. Add carrot and baby marrow and cook for a further 3-4 mm
5. Add tomato paste, Bolognaise Cook-In Sauce and
200 ml hot water
6. Simmer for 10 mm or until liquid has evaporated
7. Stir in peas and season with salt and pepper
8. Use a rolling pin to flatten bread slices
9. Use a 10 cm round biscuit cutter to cut 1 round from each slice
10. Use bread rounds to line base and sides of greased muffin holes
11. Bake bread cases for 5 mm or until crisp
12. Spoon 2 Tbsp mince mixture into each bread case
13. Sprinkle with cheese
14. Bake for 12-15 mm or until heated through.
Great for the kids!
Australian Sweet Potato Meat Loaf
Serves 6, Preparation Time: 15 min , CookingTime: 90 min
1 sachet Knorr Roasted Vegetables Veggie Bake
500 g minced beef or lamb ( extra lean )
125 ml Cheddar cheese, grated
500 g sweet potato
5 ml olive oil
1 large onion, grated
2 tomatoes, sliced
1 Place the mince in a bowl and add egg, olive oil, onion and the sachet contents
2. Scrub the sweet potatoes then, without peeling them, grate using a cheese grater
3. Stir into the mince mixture
4. Line a loaf tin with baking paper and press the mixture into the tin
5. Cover with foil and bake in a preheated oven at 180°C for 1 hr. then remove the foil
6. Sprinkle with cheese and arrange sliced tomato on top then return to the oven and bake uncovered for a further 30 mm
7. Cut into thick slices
SCRAMBLED TOFU WITH VEGETABLES
1-2 tablespoons olive oil
3 cloves garlic, pressed or chopped fine
½ red pepper
1 medium zucchini, chopped
1 pound firm tofu, drained and mashed
2 teaspoons turmeric tamari and salt to taste
Optional additional vegetables:
½ cup broccoli florets, 1 small onion, chopped
Sauté vegetables in olive oil and garlic on medium-high
heat until slightly browned, about 5 minutes.
Add mashed tofu and turmeric, stir well and continue
cooking until heated through, about 5 minutes.
Add tamari and salt to taste.
Serve with whole grain toast.
(Tofu is bland so it needs to be seasoned well. Garlic, onions, tomato sauce and tamari are a few that work well.)