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ABC Radio Canberra interview menu/ Desserts

EVER HEARD OF A HEALTHY DONUT?

If you miss donuts there is no need to spare. These ones are healthier than the others because they are made with chickpeas.

Try them out. You won’t be disappointed and let me know what you think.

CHICKPEA DONUTS

Print Recipe
Serves: 12 Cooking Time: 10M

Ingredients

  • 1 cup chickpeas, rinsed and drained
  • 1/2 cup vanilla almond milk (or any vegan milk)
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 2 tablespoons vanilla extract
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon salt
  • 1/2 cup brown sugar
  • 1 cup plain or wholemeal flour

Instructions

1

Preheat oven to 175ºC.

2

Place the chickpeas, almond milk, baking powder, baking soda, vanilla, apple cider vinegar, salt, and sugar in a blender. Blend until smooth.

3

Add flour, and stir until a thick batter forms.

4

Using a small spoon, carefully fill each doughnut well of a donut tray ($14 at Big W) smoothing out the batter with the back of the spoon.

5

Bake for 8-10 minutes.

6

Allow to cool in the pan for 5 minutes before moving to a cooling rack. Then decorate with whatever flavours you desire.

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ABC Radio Canberra interview menu/ Soups

WHO SAID CARROTS ARE BORING? NOT ME

This soup is a great allrounder. Delicious served hot in winter or refreshingly chilled in the heat of summer. Even better is it is so simple to make.

Baked carrot, cumin and orange soup

Print Recipe
Serves: 4

Ingredients

  • 1kg carrots
  • 1 plain potato
  • 2 tablespoons of freshly ground cumin seeds
  • 1 orange
  • 1 litre of lite coconut milk or vegetable stock

Instructions

1

Rinse the carrots and potato leaving on the skin;

2

Cut them in rough chunky pieces;

3

Place both in the oven or air fryer and cover with the cumin;

4

Season with a small amount of No Salt and pepper if you feel the need to do so;

5

Baked until ready to eat;Place baked vegetables in a soup maker, add the rind of about a quarter of an orange and 1 litre of vegetable stock or lite coconut milk;

6

Place on the cook and blend setting.

Notes

Then you have several servings of a delicious soup. Obviously it will be thicker and creamier if you use lite coconut milk instead of stock. If you don't have a soup maker you can use a blender or stick blender but if you do you will just have to briefly cook the soup on the stove or in the microwave after adding the liquid so all the ingredients combine together and are reheated if you are serving it up hot.

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ABC Radio Canberra interview menu/ Dinner

SUPERFOOD LASAGNA PACKED WITH NUTRIENTS

This delicious vegetable version of the usual high fat lasagna is not only delicious but packed full of the healthiest nutrients on the planet.

Superfood Lasagna

Print Recipe
Serves: 4

Ingredients

  • 2 largish sweet potatoes
  • 1 whole head of cauliflower
  • 1 fresh bunch of spinach
  • 1 fresh bunch of kale
  • 1 handful of Bio Cheese cheddar style shreds
  • smoked paprika
  • New Orleans spice mix of choice
  • 1 handful of Bio Cheese cheddar style shreds
  • plant based butter
  • black garlic salt
  • lite salt
  • pepper

Instructions

1

Peel the sweet potatoes. Cook then mash them with a plant based butter.

2

Cut the cauliflower into individual florets, [place on a baking tray and cover with a generous amount of smoked paprika. Baked in the oven on 180 degrees celsius for 35-30 minutes.

3

Roughly cut the spinach and steam it for 5 minutes. Remove and mix in the Bio Cheese cheddar style shreds.

4

Rip leaves of the kale stems and like above steam for 5 minutes adding in the New Orleans spice mix at the start. Use tongs to mix through a few times while cooking.

5

Once all of the above is done line a 25cm rectangle baking dish with greaseproof paper. This will make is easy to extract at the end.

6

Layer the cooked ingredients in the dish, smoothing over the top of each. Buttery sweet potato mash, cheesy spinach, smoked paprika cauliflower mash, spicy kale and another layer of buttery sweet potato mash.

7

Sprinkle the top with a few pinches of black garlic salt then place in the oven at 180 degrees celsius until the top is crunchy.

Notes

This is best served after being left in the fridge for several hours or overnight, It will intensify the flavours and allow the layers to settle which make it easier to cut and serve. It freezes well if you have any leftovers.

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