Vegetable Stir Fry Featuring Gluten (DF/Vegan)

VEGETABLE STIR FRY

This weeks recipe of the week goes out to all the vegetarians/vegans looking for a tasty high protein dinner option. A vegetable stir fry featuring gluten meat. Enjoy.

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Sweet Potato And Goats Cheese Penne Pasta

Sweet-Potato-Kamut-Pasta

A delicious dinner recipe using our new Organic Kamut Penne Rigate Pasta. The combination of lemon, chives, goats cheese and pine nuts is divine. You will love this recipe. Enjoy!

Ingredients:

  • 2 cups cooked organic kamut penne pasta
  • 20 grams butter
  • 2 tablespoons of olive oil
  • 1 medium sweet potato peeled into strips with a potato peeler
  • 1 clove of crushed garlic
  • 2 teaspoons of lemon rind
  • 1 tablespoon of lemon juice
  • 2 tablespoons of chopped chives (keep some aside for the garnish)
  • 60gram fresh rocket
  • 60grams goats cheese
  • 1 tablespoon toasted organic pine nuts 

Method:

  1. Cook the penne for 12-15 minutes until aldente. Drain and put aside.
  2. Heat the butter and 1 tablespoon of olive oil in a fry pan, then add the peeled sweet potato and cook for 2 minutes.
  3. Add the garlic and lemon rind and cook for a further 2 minutes.
  4. Combine the lemon juice, 3/4’s of the chives and remaining olive oil in a small bowl.
  5. Add the pasta to the frying pan and toss the ingredients for 1 minute until heated through.
  6. Remove from heat, add the rocket and chive mixture and combine.
  7. Season with salt and black pepper to your taste.
  8. Serve on a plate then top with crumbled goats cheese and a sprinkling of pine nuts and chopped chives. Enjoy!

NOTE: This dish can be served hot, or enjoyed cold as a pasta salad. Whatever your fancy!

Read more about delicious recipe on Affordable Wholefoods Blog

PALEO SWEET POTATO FRITTERS

 

Paleo-Sweet-Potato-Fritters

Inspired once again by a recipe from Delicious Magazine, here is a super simple lunch or dinner idea for all our paleo readers.

Serving Size: 4 – 6

Ingredients:

 

Lemon Tahini Dressing

  • 1/2 bulb fresh garlic (crushed)
  • 1/2 cup tahini
  • Juice of 1 lemon
  • 1/4 cup iced water

Method:

  1. Place the sweet potato, grated garlic, spices, almond meal and eggs in a bowl and mix until well combined.
  2. Heat the olive oil in a large non stick fry pan.
  3. In 2 batches, add 1/3 cup sweet potato mixture per fritter to the fry pan.
  4. Flatten with fritters with a spatula into 10cm rounds and cook for 2-3 minutes each side until golden brown.
  5. Drain excess oil off on paper towel.
  6. Add the fresh garlic, tahini, lemon and iced water into a food processor and whiz together until thick and glossy.
  7. Serve your fritters with a dollop of dressing and some fresh greens. Enjoy.

Read more at: http://www.affordablewholefoods.com.au/blog-recipes/