Meat-free Archives

Cauliflower recipes

Cauliflower-and-pine nut salad

30 minutes

Christmas recipes

Summer white peach salad with smoky buttermilk dressing

5 minutes

Breakfast recipes

Soft-boiled Turkish-style eggs with hummus, labneh, crumbed brinjal and paprika oil

20 minutes

Anchovy recipes

Eggs with lom sak sauce

15 minutes

Spinach-and- cauliflower noodles with macadamia yoghurt-and-green olive sauce and caponata-style brinjals

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 25 minutes

Ingredients

For the caponata-style brinjals:

3 T olive or macadamia oil
1 pack Woolworths baby brinjals, cut into thirds
3 cloves garlic, crushed
1 red serenade chilli, finely chopped
2 T smoked paprika
sea salt and freshly ground black pepper, to taste
1/4 cup green olive brine

For the macadamia yoghurt-and-green olive sauce, mix:

1 cup plain yoghurt
2 T macadamia butter
2 cloves garlic, crushed
15 g parsley, finely chopped
1 lemon, zested and juiced
sea salt, to taste
250 g Woolworths Carb Clever spinach noodles
350 g Woolworths baby marrow spaghetti
pea shoots or parsley, for serving
toasted mixed sesame seeds, for serving

Method

1. To make the brinjals, heat 2 T oil in a wok over a high heat and sear the brinjals until golden brown on both sides. Add a little more oil and the garlic, chilli, paprika and seasoning. Fry for 2 minutes, then add the olive brine. Set aside.

2. Place the macadamia yoghurt sauce in a clean wok with 1–2 T water to loosen. When it starts to bubble, remove from the heat and quickly toss in the noodles, coating them in the sauce. Serve with the brinjals, topped with sliced green olives, herbs and toasted sesame seeds.

Find more vegetarian recipes here.

Harissa-roasted cauliflower with white bean purée

Foolproof freezer banana-and-coconut muffins

Asian crunch salad

Gnocchi with baby marrow, Balsamic-caramelised cherry tomatoes and buffalo mozzarella

Harissa ruby vegetables with feta and black-bean salad

Potato salad with herbed chilli dressing

Cauliflower-and-pine nut salad

Summer white peach salad with smoky buttermilk dressing

Soft-boiled Turkish-style eggs with hummus, labneh, crumbed brinjal and paprika oil

Anchovy tortilla

Tofu and radish bowl

Quick kimchi

Eggs with lom sak sauce

Barley risotto with spinach

Spinach-and- cauliflower noodles with macadamia yoghurt-and-green olive sauce and caponata-style brinjals

Spinach-and- cauliflower noodles with macadamia yoghurt-and-green olive sauce and caponata-style brinjals

Ingredients

Method