Vegetarian
Baba Ganoush
Kathy Sherwood
Ingredients Method
5 cups peeled eggplant 2 minced garlic cloves 1 tsp. ground cumin 3 tbsp. olive oil divided 1 tbsp. lemon juice
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Combine first 3 ingredients, 2 tablespoon of olive oil ¼ cup( 60ml) of water and generous sprinkle salt and pepper into 3½ to 4l slow cooker. Cook covered on low 4-6 hours or high 2-3 hours stirring once at halftime until soft and fragrant. Transfer to blender or food processor. Add lemon juice and remaining olive oil process until smooth.
Caterina’ s Impossible Pie
Caterina Puz
Ingredients Method
½ cup flour 2 cups low fat milk 4 eggs
Any vegetables for topping e. g. mushrooms, onion, tomato, corn, capsicum, asparagus
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Add flour, milk and eggs in a bowl and beat together. Then pour in a 25cm pie dish. Top with desired fillings as mushrooms, tomato, onions, chopped capsicum, corn kernels, and chopped asparagus. Then sprinkle with low fat cheese. Bake in oven at 200 degrees for 35 minutes.
Gluten Free Spinach Tortillas
Annika Campbell
Ingredients Method
3 cups packed spinach, cleaned and stems removed
¼ cup water 1 cup all-purpose gluten-free flour ¼ tsp. baking powder 4 tbsp. oil ½ tsp. salt
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In a large skillet, cook the spinach and water over medium heat until soft. Drain the excess water from the spinach, and set aside for use in the dough. Place the spinach in a food processor( or blender) and grind until smooth. Add the flour, baking powder, oil, and salt. Mix until crumbly. Add the reserved water from cooking the spinach, slowly as needed, until a smooth dough is formed. Divide the dough into equal parts, then roll into thin circles( dust with flour, as needed). Try to achieve about a 15cm tortilla. Heat in a pan, one at a time, on the stove on medium heat. Toast on each side until it starts to bubble or golden dots appear. Serve with your favourite fillings!
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