Serve with salad, I’ve found that just a really simple salad with balsamic vinegar works the best in terms of flavours, the salad I made tonight what just baby spinach, diced cucumber and sundried tomatoes and balsamic. These ingredient amounts are just for 1 serve. Multiply for however many people you are cooking for. 1 Eggpant 1 Zucchini, diced 1/2 cup green beans, sliced Fresh basil, chopped Pepper Salt 1 clove garlic 200g chopped tomatoes Fresh chilli or dried chilli flakes (optional if you dont like spice but this is what gives it its kick) 1. Preheat oven to 180 degrees. 2. Half eggplant lengthwise and scoop out flesh with spoon. Dice flesh and set aside. 3. Bring large saucepan to boil and add eggplant skins and simmer for 2 minutes until softened. Remove and cool. 3. Heat oil in wok over high heat and stir-fry all other ingredients until soft. 4. Fill eggplant shells with mixture and bake on baking tray for 30-40 minutes.
Pizza night! Wanted to make a vegan pizza that would still be amazing, success! Mushrooms, spinach, sundried tomatoes, olives, onion, pine nuts, garlic and chilli. Also homemade multigrain garlic bread :)
Fresh tomatoes, sundried tomatoes, olives, jalapeños, grilled zucchini and capsicum, corn, black beans, and homemade guacamole and homemade wholemeal chippies :)
I have made it my mission to make the perfect vegan burger that isn’t dry or cardboard flavoured. This wasn’t a bad first attempt. Curried eggplant, tomato and brown rice veggie burger with a chilli lime roasted tomato salsa and homemade chippies.
Marinated grilled tofu with a tomato salsa bruschetta topping with fresh basil, olives, sundried tomatoes and cherry tomatoes and onion and sautéed mushrooms.