Thursday, November 4, 2010
Dash
Friday, September 3, 2010
Pet Rabbit
Friday
Tuesday, August 31, 2010
Just because..
Monday, August 30, 2010
Saturday, August 28, 2010
Veganism
Thursday, August 26, 2010
Food!
Sunday, August 22, 2010
Pub Crawl!
Friday, August 20, 2010
Plush Pizza
Thursday, August 19, 2010
Going Vegan
Sunday, August 15, 2010
Adopting a dog
Friday, August 13, 2010
Miss Organic
My first delivery from Miss Organic came on Thursday. I was very excited and when it came I opened it up to find lots of yummy organic fruit and veg. I got an "energy box" as a starter to check it out and see what sort of things you get. My box came with:
Lentil and vegetable cottage pie
Monday, August 9, 2010
Recipes!
Gwinganna eggplant moussaka on spinach with roasted tomato sauce
Ingredients (ideally all organic):
1 large eggplant, sliced 1cm think
1.5 large sweet potatoes, cut 1cm thick
2 medium zucchini sliced
0.5 cup quinoa
0.5 cup green lentils
1 bunch English spinach
Sea salt & pepper.
Roasted tomato sauce ingredients (once again organic):
500g ripe tomatoes, chopped
1 medium onion, chopped
1-2 cloves garlic, crushed
Sea salt, pepper, oregano, basil
1-2 bay leaves, sprig rosemary
0.5 cup filtered water.
Instructions:
For the tomato sauce:
Roast tomatoes, onions and garlic in oven until they get some colour. Add spices, herbs and water. Simmer for 15-20 minutes and blend in food processor. Adjust seasoning to taste.
For the moussaka:
Sprinkle eggplant with sea salt and leave for 20-30 minutes. Rinse and dry. Pre-bake all sliced vegetables on a tray. Cook quinoa at a ratio of 1 cup seeds to 2 cups water on low heat and covered until all water is absorbed. Soak lentils for 2-3 hours, rinse and boil in fresh water. Mix quinoa and lentils with some of the tomato sauce. Stack in layers in a baking dish, starting with the sweet potato and finishing with a layer of eggplant. Bake at 160 degrees Celsius for approximately 30-40 minutes, covering half way through cooking time. If necessary, rest before cutting into squares. Serve on spinach leaves with extra tomato sauce and top with a dollop of cashew cheese or pesto. Serves 5.