Taco Fillings
Recipe by: www.4ingredients.com.au Serves: 4 Time: 30 mins Ingredients Method Recipe Notes Serve any of these yummy fillings scooped into a Taco Shell or rolled in a burrito with any number of fresh, seasonal salad fillings and a dollop of salsa.
- Published in Recipes
Veggie Burger
Recipe by: www.4ingredients.com.au Serves: 4 serves Time: 30 mins Ingredients Method Serving suggestion: Serve between crusty bread roll with your favourite salad and chutney or atop a fresh, crisp lettuce leaf with a round of tomato, thinly sliced onion and beetroot dish.
- Published in Recipes
Carrot and Coriander Soup
Recipe by: 4ingredients.com.au Serves: 4 serves Cook: 30 mins Ingredients 1.5 Litres Vegetable stock 2 large onions chopped 10 stems fresh coriander stems included 8 large carrots roughly chopped Method In a large saucepan, heat the stock. Add all other ingredients and bring to a gentle boil. Reduce the heat and simmer until the carrots are tender. Season with cracked pepper before blending.
- Published in Recipes
Sweet Potato and Pesto Pies
Recipe by: 4ingredients.com.au Serves: 4 Cook: 45 mins Ingredients 2 cups mashed sweet potato 2 eggs beaten 2 tablespoons basil pesto 3/4 cup reduced-fat cheddar cheese grated Method Preheat the oven to 180°C. In a large bowl, mash the sweet potato. Add the eggs, pesto, and three-quarters of the cheddar cheese and whisk to combine. Spoon the mixture evenly among 8 holes of a
- Published in Recipes
Mushroom Risotto
Recipe by: 4ingredients.com.au Makes: 4 Cook: 30m Ingredients 2 cups mushrooms sliced 1 cup Arborio rice 4 cups vegetable stock 12 medium basil leaves Method Lightly sauté the mushrooms in a non-stick frying pan (you may need a little oil to do this). Add rice and toss to coat; cook for 1-2 minutes or until lightly toasted. Pour 1 cup (250ml) stock into the
- Published in Recipes
Vegetarian Nachos Pie
Recipe by: 4ingredients.com.au Makes: 8 Cook: 30m Ingredients 400g can mixed beans drained 1 cup grated cheddar cheese ⅓ cup chopped shallots 1 medium red capsicum finely chopped 2 sheets puff pastry 1 handful tortilla chips 2 tbsp chopped coriander 8 jalapeños chopped Method Mix beans, cheese, shallots and capsicum in a bowl. Set aside. Pre-heat Pie Maker. Cut out 12 pie bases. Line the pie holes with pastry. Crush a few
- Published in Recipes
Roasted Pumpkin, Baby Spinach & Ricotta Pizza
Recipe by: taste.com.au Serves: 4 Cook: 50m Ingredients 500g pumpkin, deseeded, peeled, cut into 3cm pieces Olive oil spray 1 tbsp chopped fresh rosemary 50g baby spinach leaves 2 x pieces wholemeal Lebanese bread 80ml (1/3 cup) passata (tomato pasta sauce) 1/2 red onion, thinly sliced 170g (1/2 cup) fresh low-fat ricotta Rocket leaves, to serve
- Published in Recipes
Vegetable Nuggets
Recipe by: taste.com.au Makes: 12 Cook: 1h Ingredients 1 medium gold sweet potato, peeled, coarsely chopped 1 head broccoli, finely chopped 1/2 cup (60g) frozen peas 1/2 cup (80g) frozen corn 1/2 cup (60g) coarsely grated tasty cheddar 1 cup (150g) plain flour 2 free range eggs, lightly whisked 1 cup (75g) panko breadcrumbs Method Preheat oven
- Published in Recipes
Cauliflower Korma
Recipe by: Campbell’s Serves: 6 Ingredients 2 tbs oil 2 tsp grated ginger 2 garlic cloves, chopped 1 long green chilli, sliced 2 tbs korma paste (see below Korma paste recipe) 1L (4 cups) Campbells Real Stock- Vegetable 400g sweet potato, diced 2cm 4 tomatoes, diced 350g cauliflower, segmented into small florets 1 cup frozen
- Published in Recipes