Vegetarian Christmas Turkey Fruit Platter and Thanksgiving Vegetarian Turkey

Vegetarian Christmas Turkey Fruit Platter and Thanksgiving Vegetarian Turkey

This is a quick easy platter to make to keep Christmas festive and healthy.  Mandarins, Kiwi Fruit, Strawberries, Boysenberries, Cheddar Cheese or Hard cheese and Black Grapes.

For the turkey itself:  Cut a pear in half, take the seeds out and a little of the core, use currants or raisins for the eyes, cut the nose and feet out with a hard cheese. Cut little bits out of the pear to place the eyes, nose and feet in.

Tip: you can use a little bit of dip or cream cheese to place in the holes to secure the raisins and cheese in place.

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Lynda Gray’s Pumpkin Soup with a twist – Delicious

Lynda Gray’s Pumpkin Soup with a twist – Delicious

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I bought a soup maker. It is terrific to save time making lunch, dinner or an entrée.

Last night I made this pumpkin soup and experimented with a few extra ingredients – it was divine.

Ingredients

3/4 of a butternut pumpkin (chopped into small chunks)

3 small dutch cream delight potatoes (chopped into small chunks)

Place the pumpkin and potato together in a saucepan and boil until soft.

While the pumpkin and potato are boiling.

Open up your soup maker or take out your saucepan and place inside

1 teaspoon of turmeric

1 teaspoon of garam masala

1 teaspoon of cumin (ground)

1 teaspoon of cardamom (ground)

1 clove of garlic (pressed)

2 small onions (chopped)

sea salt and cracked pepper

1 heaped dessertspoon of chicken stock

1 lite cream (300 ml)

Once the pumpkin and potato have softened drain and add to the soup and top up the mix with rice milk.

On the setting button on the soupmaker put it on smooth – and press the on button. It will be ready in 21 minutes.

In the saucepan bring the ingredients to a boil and then simmer on low heat for approximately 15 minutes.

Once ready sprinkle with cracked pepper and serve with a crusty bread  loaf and butter.

 

Very tasty Fruit Salad – Berries, Bananas and Cream – Lynda Gray’s Version

Fruit Salad – with berries, bananas and cream.

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Gourmet Berries and Banana – Fruit Salad – takes about 5 minutes.

Ingredients:

1 packet creative gourmet mix berries

1 punnet fresh strawberries

2 bananas either cavendish or lady fingers

1 small carton of organic lite cream

1 cinnamon stick (optional for decorative purposes)

Method:

Take out a platter, place mixed berries on top covering the platter usually about 1/2 of the packet.  Wash and cut the strawberries in half place on top of the berries, peel and cut up the bananas into around 10 cm thickness place around the tray, pour an even thinnish layer of lite cream on top and place the cinnamon stick in the centre.

 

 

Easy Lunch or Dinner – Chicken Puttanesca – Lynda Gray’s version

Chicken Puttanesca with a twist.  I use Fusilli shells.

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Ingredients:

1/2 packet organic fusilli pasta shells

500 grams of chicken breast (cooked in olive oil and cut into large chunk

2 x 425 grams tins of Italian chopped tomatoes

25 black greek olives

1 small bottle of quality capers liquid drained

100 grams or more of sun-dried tomatoes

Parmesan cheese in a block to grate on top

Method:  Take out a frying pan – cook the cut up chicken breast in olive oil on medium heat until cooked through, stirring occasionally.  Take out large saucepan place fusilli shells inside cover with water and a dab of olive oil, a dash of sea salt.  Bring to the boil.  Leave boiling for 7-10 minutes, drain.  Turn stove down to medium heat – add all the ingredients stir until hot.  Place in a bowl and grate parmesan cheese on top.  Serve immediately.

Vegetarian Curried Sweet Potato Soup

This delicious soup can be made quickly and served over and over again.  It can last for up to three days in the fridge if there are leftovers.

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Vegetarian Curried Sweet Potato Soup

800 grams sweet potatoes

(peeled and diced)

2-3 cups rice or soya or almond or cow’s milk

1 tablespoon free range or organic butter

1-2 teaspoons curry powder

1 clove crushed garlic

3 cups chicken stock

In a large saucepan melt the butter, add the curry powder, garlic and sauté a few minutes.

The add the sweet potato and chicken stock and bring to the boil.  Once boiling turn

the soup to low heat 1-2 until potato is soft usually 10-15 minutes.  Take out a blender,

or hand blender and puree until smooth.  Then add the milk and reheat on a medium heat.

Serve immediately with a dollop of cream (optional), cracked pepper and garnish with basil (0ptional).

Extras:  Crusty french stick with butter for a side dish.