Beef and ricotta meatballs adapted from here, with Nigel's idea 1/2 large onion 2 large garlic cloves 300g beef mince 175g ricotta — I used homemade 1 large egg 3 tablespoons finely grated pecorino or parmesan 1 teaspoon table salt freshly ground black pepper 2 teaspoons
dried oregano handful of fresh parsley leaves, chopped 1/3 cup breadcrumbs Place onion and garlic in a food processor and process until finely chopped *.
Not exact matches
2 large onions Oil for frying — I use a tsp of coconut oil 3 cloves garlic 1 - 2 chillies 1 tsp cumin — seeds or powder 1/2 tsp coriander powder 1/2 tsp smoked paprika 1/2 -1 tsp hot / sweet Spanish paprika Sprinkle of
dried oregano — optional Sprinkle of fennel seeds — optional
Handful of mushrooms — I used one large Portobello mushroom Black beans — 2 x 400g tins / 500g cooked weight of
dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest & juice of 1 lime Fresh coriander — optional Salt / black pepper Flour for rolling / shaping — use rice or chickpea flour if you are gluten free
1 350g / 12oz Block of Firm Tofu, Drained, Pressed and cut into triangles or cubes * 1T Olive Oil (Divided) 1T Tamari 250g / 8oz Cherry Tomatoes, halved 2 Medium Red Onions, cut into wedges 2 Cloves of Garlic, thinly sliced 1C Vegetable Broth 1T
Dried Oregano 1 1/2 t Agave Nectar OR Coconut Sugar (OR other sweetener of your choice) 2t Red Wine Vinegar 2 / 3C Pitted Green Olives, Drained & Sliced
Handful of Chopped Parsley
:) Linguine with porcini and vegetable bolognese slightly adapted from the amazing Delicious Australia 15g
dried porcini mushrooms 400g linguine 2 small carrots, roughly chopped 1 large onion, roughly chopped 200g button mushrooms 2 garlic cloves, roughly chopped 2 tablespoons olive oil
handful of fresh basil leaves, chopped 2 tablespoons fresh
oregano leaves 1/2 cup tomato sauce — I used homemade 1/2 cup (120 ml) red wine 3 tablespoons water 1/2 cup sour cream * grated parmesan or pecorino, to serve Soak porcini in 1/2 cup (120 ml) boiling water for 10 minutes.
cans whole plum tomatoes * 2 cups cooked chickpeas * 1 tablespoons chopped or
dried oregano * 2
handfuls chopped fresh parsley * 4 sprigs of thyme, leaves removed * 2 tablespoons honey * 6 - 8 cups vegetable stock * 2 -LRB-- ish) cups sourdough bread, cubed * salt and pepper to taste * Basil Pesto (1/2 cup lemon basil, 1/2 cup parsley, 1/4 cup olive oil, 2 cloves garlic)
1 pound of organic lean (95 % lean) ground turkey 4 garlic cloves, minced 1/4 of a yellow onion, finely diced 1 tablespoon of
dried parsley or 10 - 12 fresh leaves, minced 1 teaspoon of salt 1 teaspoon of ground pepper 1/2 teaspoon of
dried oregano or I used a
handful of fresh lemon
oregano minced 1 egg 1/2 cup of Panko bread crumbs
1 cup of small white beans (soaked for 24 hours) 4 cups of water Drizzle of olive oil 1 yellow onion, minced 4 cloves of garlic, peeled and finely chopped 1 — 28 oz can of fire roasted diced tomatoes 4 cup container of vegetable broth — low sodium, organic 5 large leaves of fresh Tuscan aka Dinosaur kale (washed, stem removed and chopped) 1
handful of fresh parsley or 2 tablespoons of
dried 1 tablespoon of fresh
oregano or 1 tsp of
dried 1 teaspoon smoked paprika Salt and pepper
Makes 2 Delicious Servings Ingredients: 1 Cup Pasta (I use rice pasta) 1/2 Jar of Crushed Tomatoes (I use edens organic) 1/2 Cup Arugula 2 Large Lemon Wedges
Handful of Fresh Basil 1 Tsp
Dried Oregano 1/4 Sweet Onion 1 Clove Garlic Pinch of Sea Salt Pinch of Nutritional Yeast
Pie Filling 4 medium carrots, peeled & roughly chopped 4 stalks of celery, ends trimmed & roughly chopped 1 cup of mushrooms, roughly chopped 3/4 cup of peas 1 cup of Beyond Beef Crumbles (or protein of choice) 1 large
handful of fresh parsley, chopped (or 1 tsp
dried) 1 tsp of coconut aminos (or soy sauce if you can tolerate soy) 1/4 tsp each of
dried oregano, garlic, onion & thyme 1 cup of vegetable broth + 2 tbsp of brown rice flour
For the mole: 5
dried pasilla or ancho chilies, stemmed and seeded 1 1/2 c. hot water
Handful of tortilla chips 2 T. olive oil 2 medium onions, diced 2 garlic cloves, minced 1 3/4 c. chicken stock 3 T. smooth peanut butter 1 T. sugar 1 t.
dried oregano 3 oz.
Sauce 5 medium - sized tomatoes 2 stalks of celery 2 cloves of garlic 1
handful of fresh parsley (or 1 tsp of
dried) 3 tbsp of tomato paste 1 tsp each of
dried basil,
oregano & onion powder salt & pepper to taste
1/4 cup sundried tomatoes — fill water in cup and soak while setting up 1 fresh tomato 1/2 cup raw organic cashews 1
handful fresh chives (or 1 scallion) 1 - 2 cloves fresh garlic 1/2 -1 teaspoon dehydrated red chili peppers 1 teaspoon sea salt 1 teaspoon fresh peppercorns, ground 1 teaspoon
dry certified organic
oregano 1 teaspoon certified organic Italian Seasoning
Lentil soup with crispy salami own recipe 2 tablespoons olive oil 2 leeks, sliced in half lenghtwise for easier washing, then sliced in half moons 1/2 onion, finely diced 1 small carrot, finely diced 1 large garlic clove, minced 2 tablespoons tomato paste 1 cup (200g / 7oz)
dried green lentils, soaked in cold water for 20 minutes before cooking, then drained and rinsed 3 cups (720 ml) vegetable stock, hot 2 cups (480 ml) boiling water 2 bay leaves
handful of fresh
oregano leaves salt and freshly ground black pepper 100g (3 1/2 oz) salami slices — if they are too large, cut them in half In a large saucepan over medium heat, heat the olive oil.
2 tbsp extra virgin olive oil 1 - 2 eggplants (880 g), cubed 1 - 2 red bell peppers (170 g), seeded and cubed 2 tsp
dried oregano 1 fat pinch of himalayan salt 1 pinch of black pepper 2 garlic cloves, grated 1 shallot, finely chopped 1 small bunch of Italian parsley, finely chopped 1 small bunch of basil, finely chopped — see notes 2 - 4 ripe tomatoes (600 g), cubed 1
handful pitted green olives (70 g), chopped 4 tbsp capers (30 g) 1 tbsp aged balsamic vinegar
Vegetarian Minestrone Soup Makes 6 servings 6 cups vegetable broth 2 carrots, chopped 2 large onions, chopped 3 ribs celery, chopped 2 garlic cloves, minced 1 small zucchini, cubed 1
handful fresh kale, chopped 1/2 cup
dry barley 2 cans chickpeas or white kidney beans, drained 1 Tbsp parsley 1/2 tsp
dried thyme 1 tsp
dried oregano 28 - oz.
1 x 10 - rib rack of lamb (got mine at Woolies for less than $ 20); 2 firm eggplants; 8 ripe roma tomatoes; olive oil; 8 cloves of garlic (skin on);
dried oregano; sea salt & pepper; bunch of fresh mint; red wine vinegar; pinch of sugar;
handful of pitted kalamata olives.
Around 2 tbsp coarse polenta or cornmeal Extra virgin olive oil 1 dough ball at room temperature and 2 - 3 tbsp tomato sauce Half a 125g ball buffalo mozzarella, drained and torn into pieces 3 pieces marinated artichoke heart antipasti in oil, drained Small
handful pitted black olives Pinch of fresh or
dried oregano leaves Fresh free - range egg A few basil leaves 2 slices Parma ham, torn