Thursday, 24 July 2014

Kale, Zucchini & Sweet Potato Croquettes with Tropical Salsa Verde

I made this using what I had left in the vegetable crisper :)
I had never tried tomatillos before and did not have the ingredients for a traditional Salsa Verde,,,so I was winging it a little...
Hubby just had the croquettes with some sweet chilli sauce and thought they were the best thing ever!

Kale, Zucchini & Sweet Potato Croquettes with Tropical Salsa Verde
Makes around 20 croquettes


3 large zucchinis
1 large sweet potato, peeled
1 bunch kale
4 Tbls GF flour
GF breadcrumbs

oil for frying (I used canola)

for the Tropical Salsa Verde;
(makes about a cup)
6 tomatillos
2 large sweet green chilli peppers
200g pineapple chunks
2 tsp crushed garlic
1 Tbls onion powder
1 tsp cumin
1 tsp oregano
1/2 tsp chipotle powder
4 drops liquid smoke
Juice from 1/2 lime
1 tsp salt
1 tsp mexican chilli powder (or taco seasoning)


In a food processor grate the zucchinis, sweet potato and kale.
Place in a large bowl.Squeeze out excess liquid.
Add flour and mix well. Add milk or an egg replacer if you think it need binding. I didn't use this.
In a large frying pan add frying oil, just enough to coat the bottom of the pan and heat on medium.
I tried to shallow fry them first and they fell apart :(
Once pan is ready, grab some croquette mix and make a ball.
Coat in bread crumbs and add to frying pan.
Press down with a spatula to make into a pattie.
Fry for approximately 3-4 mins per side or until golden.
Place on a tray lines with paper towel.
Continue making batches until mix is finished.
Serve with Tropical Salsa Verde.

For the Tropical Salsa Verde;
Add all ingredients into a food processor and pulse until chopped and well combined.
Drain if desired.

Sunday, 20 July 2014

Creamy Turnip Soup

I bought some lovely turnips from the framers market and I found this recipe on Eating Well.
The soup kind of taste like potato and leek - but healthier!

Creamy Turnip Soup
Serves 3 for main and 6 for starter
Per serving: 110 calories


4 medium turnips (about 1 1/2 pounds), peeled and chopped
1 tablespoon extra-virgin olive oil
1 tablespoon butter
1 medium onion, chopped
1/2 teaspoon dried rosemary
1/2 teaspoon salt plus a pinch, divided
1/4 teaspoon freshly ground white pepper plus a pinch, divided
4 cups reduced-sodium chicken broth


Heat 1 tablespoon oil and butter in a large saucepan over medium heat.
Add onion and cook, stirring, until beginning to brown, about 5 minutes.
Add the turnips, rosemary, 1/2 teaspoon salt and 1/4 teaspoon white pepper; stir to combine.
Cover and cook, stirring once or twice, for 10 minutes.
Add broth, increase heat to high and bring to a boil.
Reduce heat to maintain a simmer, cover and cook until the turnips are tender, 10 to 12 minutes more.
Puree the soup in the pan using an immersion blender or transfer to a regular blender and blend until smooth. (Use caution when pureeing hot liquids.)
Serve with crusty bread.

Tuesday, 8 July 2014

Kale & Brown Rice Salad with Cherry Jam Dressing

Kale & Brown Rice Salad with Cherry Jam Dressing
Serves 2 as a main
Calories per serve:


2 cups chopped kale
1 cup brown rice, cooked
1 cup bean sprouts
1 carrot, grated
1/4 cup alfalfa bean sprouts (optional)

2 Tbls Vegan fish sauce
1 tsp Tamari soy sauce
1 Tbls Cherry jam (Red Current Jelly works well too)
1 Tbls Agave
1 Tbls Rice vinegar
1/4 tsp chilli flakes
2 Tbls chopped chives or green onions
1 tsp Sesame oil


Assemble all the salad on your plates.
Whisk together the dressing ingredients until jam is completely mixed in.
Pour over salad and serve...yum!

Cherry Jam

Cherry Jam


3lbs cherries (pitted and chopped)*
6 1/2 cups vegan sugar
2x 3fl oz packets of fruit pectin
1 Tbls Agar powder


In a large pot add cherries and sugar on a medium heat until sugar has melted.
Bring to boil and add pectin.
Let boil for 5 minutes then turn heat down to medium.
Whisk in agar powder and wait till it becomes more jelly like.
Put a small amount of jam on a ceramic or glass plate and put it in the freezer for a couple of minutes, if it solidifies then the jam is ready to can!
Pour into sterilized jars and put the lids on not too tight.
Once cooled down then tighten lids.

*This is what happens when you pit cherries and don't pay attention...

Friday, 4 July 2014

Our Vegan 4th July

We only had a couple of friends coming over so we didn't need a lot of food but it had to be American, relatively simple and child friendly! being Australian I was kind of winging it ;)

I made the bunting myself, just on Microsoft Paint and taping it to twine.

 Lovely guacamole veges and blue corn chips.

What's more American than hot dogs? I used Field Roast Vegetarian Frankfurters for everyone else (they are not gluten free)

Potato Salad (I just made a simple one of vegan mayo, olive oil, salt, garlic powder, onion powder, fresh chives and dried parsley.

Fresh boiled corn on the cob - my daughter ate 5 cobs and still wanted more.

This was my plate with the Light Life Smart Dogs which are gluten free.

Flag made from blueberries, strawberries and banana...this was a huge hit!

Apple Pie Samosas - these were not gluten free but everyone seemed to love them!

Happy 4th July everyone! 

Apple Pie Samosas

I had some filo pastry in the freezer and wanted to somehow turn it into something applie pie-ish for 4th July celebrations. This recipe was adapted from BBC Good Food. Please note this recipe is only gluten free if you use gluten free filo pastry. I used regular as I knew I wasn't going to be eating any :)
They were a big hit!

Apple Pie Samosas


2 cooking apples, peeled, cored and chopped
50g vegan caster sugar
1 tsp ground mixed spice
50g sultanas
4 sheets filo pastry
25g vegan butter, melted


Heat oven to 200C/400F fan/gas 6.
Place the apples, sugar, mixed spice and sultanas in a saucepan with 2 tbsp water and cook on a medium heat, covered, for 6 mins or until the apples are soft, stirring once or twice.
Tip into a shallow dish and spread out to cool slightly.
Cut the sheets of filo in thirds length ways, then brush lightly with the melted spread.
Place a spoonful of the apple filling at the top of each strip, then fold over and over to form triangular parcels.

Brush on top with melted butter.

Place on a baking sheet and bake for 15-20 mins until crisp and golden.

If you are planning on making these in advance and cooking them later make sure you cover with a damp tea towel to prevent the pastry drying out.