This recipe is a delicious and comforting vegetarian meal, it has been a hit in my house. Ideal for freezing for a quick mid-week dinner, or make a batch for workday lunches.
Makes 8 Serves
1/2 cup Yellow Thai curry paste
1.2kg pumpkin, chopped into large chunks
1 onion, diced
3 cloves garlic, finely chopped
1cm piece of ginger
1x chilli (optional)
2x 400g cans of chickpea, drained and rinsed
1 cup (250ml) vegetable stock
1 x 400g can Coconut milk
1 cup roasted cashews
Coriander to serve (optional)
1. Cook onion for around 5 minutes or until golden
2. Add ginger, garlic, chilli and cook for a few minutes, then add curry paste and cook until fragrant
3. Add pumpkin, coconut milk, vegetable stock and chickpeas
4. Simmer for around 30 minutes or until pumpkin tender
5. Prior to serving add roasted cashews and coriander
Nutrition per serve:
Energy 1500kj (360 calories), Protein 12g, Carbohydrate 28g, Fibre 9g.
One of my favourite things to do on a slow Sunday morning is make pancakes. This is a great way to use up any over ripe Bananas at the end of the week. Using ripe Bananas with cinnamon gives enough sweetness and flavour without needing sugar. The addition of oats adds more fibre and protein and lowers the GI of the pancakes.
I love to serve pancakes with berries fresh or frozen, Greek yoghurt with maple and some nuts or seeds for crunch.
Makes 6 large or 10-12 small pancakes
2-3 Bananas (riper the better)
½ cup milk
1 cup rolled oats
1 cup spelt (or self raising) flour
Butter or margarine for cooking
per serve 2 large pancakes without toppings
Energy 1600kj (380 calories), 13g protein, 70g Carbohydrate, 7g fibre
To make gluten free, swap self raising flour for almond meal or gluten free flour.
Rice vermicelli has an intermediate to low GI making it a healthy source of carbohydrate, particularly when served with plenty of vegetables and lean source of protein. This recipe contains 45g carbohydrate per serve.
I kept it simple with salad ingredients using carrot, cucumber and spinach as that is what I had in the fridge. You can use whatever salad ingredients you like or need using up.
250g uncooked peeled prawns
2 tablespoons Fish Sauce
2 teaspoons turmeric powder
2 cloves garlic, finely chop
3 tablespoons olive oil
Vietnamese rice vermicelli
100g dried rice vermicelli
2 small carrots
2 large handfuls spinach leaves, roughly chopped
2-3 spring onions, thinly sliced
Mixed Vietnamese herbs (I used Vietnamese mint, fish mint leaves)
Crushed peanuts to serve
1 serve Nuoc Cham sauce (recipe here: vietnamese-nuoc-cham-sauce.html)
I’m lucky to have a great Vietnamese grocer local in Geelong to have access to some authentic fresh Vietnamese ingredients, kumquats and fresh herbs. You can substitute for herbs available at major supermarkets such as coriander or mint according to your preference.