2 tbspn olive oil
1 large red onion
3 cloves crushed garlic
1/2 cup loosely packed basil leaves
2 tbspn tomato paste
500g diced roma tomatoes or 400g tinned tomatoes
1 large chopped eggplant
2 chopped red capsicums
2 chopped zucchinis
1 chopped green capsicum
Heat oil in a frying pan and add onion, garlic and half of the basil until onion has softened
Remove from heat and stir in the tomatoe paste
Place this mixture in your slow cooker along with the vegetables
Cook covered on low for 4 hours
Serve with the remaining basil sprinkled on top
Inspired by Italian eggplant available at The Peoples Produce.
Italian eggplant is "meatier" and has less seeds than a traditional eggplant that we are used to cooking with. This makes it great for an easy slow cooker meal. It would also make for a great eggplant parmigiana.
We love using in season produce that comes to our markets each week. Right now you can get hold of some spaghetti squash which is a great alternative to pasta.
Cut squash in half and place in a shallow baking tray with a couple of centimetres of water.
Place into a moderate oven and roast for 45 minutes, turning the squash over after 30 minutes
Remove from oven
Take a fork and "pull" / shred the squash until it resembles pasta
Serve with your preferred filling
Ratatouille (vegetarian / vegan)
Sautéed mushrooms (vegetarian / vegan)
Chocolate Beetroot Brownies
These are great treats to add to your school lunchbox without adding too much sugar to your diet.
This recipe is adapted from Incredible Bakes which you can find at Crow Books, 900 Albany Hwy East Vic Park
1/3 cup olive oil
1 tspn vanilla extract
1/2 tspn liquid stevia
100g dark chocolate - melted
2 large beets - finely grated / blitzed in a food processor
1 large apple - grated
3/4 cup plain flour
2 tbspn raw cacao
1 tspn baking powder
Preheat oven to 160C. Grease a 20cm x 30cm baking tray and line with baking paper.
Make sure that the baking paper overlaps the edges for easy removal after cooking.
Whisk the oil, vanilla extract and stevia until well combined. Add the melted chocolate, beetroot and apple and stir until just combined.
Sift in the flour, cacao and baking powder and fold until combined.
Spread the mixture evenly in the baking tray. Bake in the oven for 15-20 minutes or until firm to touch. Remove from the oven and cool in the try for 10 minutes. Transfer to a wire rack until completely cool.
6 large potatoes - diced
2 leeks - roughly chopped
4 cups of vege / chicken stock
Melt the butter in a large soup pot and add the leek
Cook over medium heat until leek has softened
Add the potatoes and stock and bring to boil
Reduce heat and simmer on low for 30 minutes or until potatoes are soft
Take off the heat and leave to cool
When soup has cooled to a safe temperature, blitz in a food processor / with a hand mixer until smooth and creamy