This pesto is very quick and easy to make and is very useful with so many dishes, great with roast vegetables, chicken, a sauce with courgetti or it can be thinned with extra oil or lemon juice into a lovely dressing for salads. Keeps in the fridge for a week, try and keep a thin…
Category: Vegan
Raw Beetroot & Chocolate Cake
This delicious cake is a fabulous shade of pink and is easy to make as it needs no cooking you just need a food processor. I am using 90% chocolate from local Nelson boutique chocolate company divine chocolate, this fabulous 90% chocolate is bitter dark with complex earthy flavours that perfectly complement the sweet earthy…
Calendula and herb dressing
Calendula is well known for its healing qualities it is anti-inflammatory, anti-bacterial and it contains antioxidants in the form of flavonoids and carotenoids which convert to vitamin A, important for vision and healthy skin. So if like me you find you have an abundance of flowers you can make this yummy, healing, herby, green dressing,…
Broccolissimo
Broccoli is so abundant at this time of year and I love using the whole of the broccoli. Here we have broccoli three different ways, lightly steaming the delicious stem that many people discard, turning the middle branch bits into grain free vegetarian burgers and roasting the florets with pine nuts.Ingredients. 2 large heads of…
Parsnip and Beetroot chips
Crunchy and salty these crisps are excellent for garnish on top of salads or soups or just to munch on. Here I am using parsnips and beetroot but you could also use carrots or kumara. 3 or 4 medium of each will do enough to fill two oven trays for each vegetable. Peel the beets,…
Almond milk
My way of making almond milk is very easy, no need for a nut bag or waiting ages for it to strain through. Almond milk is very useful for puddings, smoothies and other drinks especially if you can’t eat dairy. Ingredients are just 1 cup of natural almonds and filtered water. Soak the almonds in…
Beety McBeetface Soup
This glorious soup is so pretty, the colour so intense that it’s hard to think of it as food but it is packed full of nutritional goodness and has a deep and complex yummyness that is totally delicious. The toasted fragrant fennel seeds and the bouncy orange zest perfectly compliment the sweet earthy beetroot. As…
Mushroom cauliflower rice risotto
Using cauliflower rice instead of actual rice is a win win in this recipe. Not only do you get a low carb version with the added nutritional benefits of eating cauliflower instead of rice, it is also much quicker to cook than the traditional sort of risotto. Ingredients. 500gms of mushrooms, any sort will be…
Roast pumpkin and crispy beef salad with tahini dressing
This salad is packed with filling pumpkin, fresh green salad leaves, crispy beef and topped with a creamy tahini dressing. Served warm it is a fantastic hearty winter salad. ingredients. 500gms prime beef mince. 4 cups chopped pumpkin. 2 small red peppers. 1 orange. 1 tablespoon fennel seeds. 2 tablespoons pumpkin seeds. large bunch…
ALEX'S KITCHEN WONDERLAND 