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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Eggs on Spinach – Recipes with Eggs – Great for snacks – Meals in a hurry

Eggs on Spinach –  Recipes with Eggs – Great for snacks, Meals in a hurry

As we are all so busy – we like quick and easy recipes.  Here is the first of five little recipes with eggs.  The old-fashioned belief was that as long as you had a dozen eggs you could always feed your family.

Eggs on Spinach

2 handfuls of spinach

2 poached organic or free range eggs

Good quality hollandaise sauce or mayonnaise or cheese sauce

Take spinach put a dessertspoonful of olive oil in the frypan place on medium heat, mark 4, once slightly heated, put spinach leaves in until wilted.  Have another frypan boil the water once the water is nearly boiled place two eggs in the water and turn the heat off.  The eggs will cook nicely in the water and then splash a little of the water over the eggs to make sure the top is cooked.  (This will make a nice cooked soft poached egg).  If you would like the eggs harder put the mark down to two and leave a little longer cooking until the yokes are hard).

Place the spinach of two plates, then one egg on each bed of spinach leaves and cover with hollandaise, mayonnaise or cheese sauce.

 

Vegetarian Curry – quick and easy.

If you want to whip up a meal fast that is tasty and healthy – a vegetarian curry is so easy.  You just need a few staples in the kitchen, a pile of vegetables, tins of organic beans, organic powdered chicken stock, fresh garlic (or powdered), fresh ginger (or powdered), a packet of currants (or raisins), basmati rice (a rice cooker – the best) or a saucepan, put about 10 centimetres of rice in, place enough water in to cover the rice and a little more (you can test the level by placing your thumb in the saucepan and if the water covers your thumbnail it is the correct amount, then boil the rice once boiled put the lid on turn the temperature down low and wait until the rice has little holes in it, then it is ready)  This is why I have a rice cooker so much easier.  My personal favourite is lite sour cream mixed with lite cream.  You can also use coconut milk, rice milk, cream, sour cream, greek yoghurt or plain yoghurt.  For the sauce you can use any of these on their own or combined.

Vegetarian Curry – Very easy version:

Ingredients

Olive Oil

Fresh or 1 teaspoon powdered garlic

Fresh or 1 teaspoon powdered ginger

1 tin of organic kidney beans

1 teaspoon of each 1/ Turmeric 2/ Coriander 3/ Garam Marsala 4/ Cumin 5/ mustard (all ground powder)

1-2 teaspoons of Curry Powder

(for extra strength/heat use some fresh chilli or powdered red chilli flakes)

2 tablespoons of Organic chicken stock powder (dissolve in one cup of boiling water).

Currants or Raisins

Vegetables:  1 or 2 onions, 4 medium potatoes, 1 sweet potato, 1/2 pumpkin, handful of snow peas, 1 x eggplant or aubergine, 1 or 2 carrots  (chop up all vegetables)

Basmati Rice

3/4 of a small tub Lite sour cream

3/4 carton of a small tub Lite cooking cream

Method:

Cook rice in the rice cooker or the saucepan.  Take out frypan or wok, I use a neoflam wok.  Pour in 2 tablespoons of oil a dash more if you desire.  Wait until the oil is reasonably hot, place chopped up onions in the pan, with curry powder, garlic, ginger, turmeric, coriander, cumin, garam marsala, mustard powder and stir with a wooden spoon, for about 5 minutes on high heat pour in one cup of organic chicken stock powder, then place in all the chopped up vegetables, the currants, the sour cream and cream.  Mix together, cover with a lid and place on low heat for 20 minutes.  Check every now and then and make sure there is enough liquid.  If you need some more you can put some more chicken stock mixture or water or milk.

Once ready serve on top of the rice.

Spinach & Pine Nut Salad

Spinach and Pine Nut Salad

This goes well on its own or as an accompaintment to other lunch dishes.

Ingredients

2 cups/250 grams of fresh spinach leaves

Around 3 tablespoons Cold pressed Extra Virgin Olive Oil

7 Sun-dried tomatoes (drained)

3 tablespoons of pine nuts

fresh Coriander (chopped)

Himalayan crystal sea salt

1/2 a medium-sized spanish onion sliced and cut in halves (reddish-purple onion)

Take out a large frypan.  Heat the stove to a medium-high, add the oil, tomatoes, spinach, onion and a little sea salt.  Cook for approximatley 60 seconds it is ready when the spinach wilts.  Place vegetables into your serving bowl, add the pine nuts and toss.  Sprinkle with the coriander.  For dressing balsamic vinegar or for a more creamier dressing a quality caesar dressing is delicious.

Muesli and Honey Slice – No baking

Muesli, Coconut and Honey Slice

Muesli Slice

 

An easy tasty crunchy slice to whip up in around 5-10 minutes.

Ingredients

2 tablespoons of honey

6 tablespoons of organic or good quality unsalted butter

1/2 cup or 100 grams caster sugar

4 cups Good quality muesli (I use Carmen’s fruity muesli)

1 cup Dessicated coconut

1/2 cup Mixed Fruit

Method:  Take out a frying pan put the butter, sugar and honey in.  Put on high mix with a wooden spoon until it just beginning to boil.  Take off the stove.  In a separate bowl mix the muesli, coconut and mixed fruit.  Pour the butter, honey and sugar mixture over the top of the mueli, coconut and mixed fruit.  Mix together until combined.  When ready put into a baking tray and press firmly down with an egg flip so it is even and flat.  Leave to set in the refrigerator.  Once ready, cut with a bread knife into small squares.