Vegan

, ,

Warm (or cold) Pear, Spinach & Blue Cheese Salad

This is a fantastic recipe for all seasons, I have served it at BBQ’s and dinners in summer and winter. This pear, spinach & blue cheese salad doesn’t need to be hot, instead use the pears cold and make a dressing with olive oil and vinegar. If you don’t like blue cheese replace with shaved parmesan!

Ingredients

  • 100g proscuitto (for vegan alternative replace with vegan bacon or proscuitto)
  • 200g baby spinach
  • 80g blue cheese (OR parmesan if you don’t like blue cheese)
  • 2 tbsp roughly chopped/ unchopped walnuts or pecans
  • 2 Packham or William Pears (cored and cut into wedges)
  • 50g butter (for vegan alternative replace with vegan butter)
  • 2 tbsp brown sugar
  • 1tbsp vanilla

 

Method

  1. Pre-heat oven to 180C and line a baking tray with baking paper.
  2. Lay prosciutto on paper and bake for 5 minutes until crisp and allow to cool.
  3. Caramelise pears by melting butter in a pan ona medium heat and cooking until tender and golden in colour.
  4. Add sugar and vanilla to pan and cook another 2-3 minutes.
  5. Place spinach on a platter and layer on pears, broken up prosciutto, walnuts and blue cheese.
  6. Drizzle over pan juices from the pears and a squeeze of lemon juice.

 

Serves 4

, ,

Fi’s Famous Oat Slice (Vegan/Vegetarian option)

Fi’s Famous Oat Slice slice can be served as a traditional slice or chopped in muesli bar size pieces for active kids and athletes. Portion size should be controlled (a tray should make about 40 pieces!) for those trying to lose weight or control intake!

Ingredients

  • 1 cup rolled oats
  • 1 cup pitted dates (chopped) (if you can get the red Chinese dates they are lovely!)
  • 1/2 cup raw sugar
  • 1-2 teaspoons cinnamon (as much as you like!)
  • 1/2 cup self-raising flour
  • 1/2 cup shredded coconut or olive oil spread
  • 125g butter (melted)
  • 1/3 cup of honey or maple syrup

 

Optional additions! (for those with higher energy requirements)

  • 1/2 cup dark choc chips
  • 1/2 cup slivered almonds or walnuts
  • 1/2 cup dried apricots
  • Swap dates for sultanas

 

Or anything else you like…. This recipe is one I have made up and tinkered with over about ten years. It is very robust and I make it about twice a week and it’s always a hit!

 

Method

  1. Grease and line a baking tray (about 23cm) preheat oven to 180C
  2. Add dry ingredients and mix, add dates and mix thoroughly.
  3. Make a well in the middle and add honey and melted butter and combine well.
  4. Spoon onto tray and use the back of a dessert spoon to press down.
  5. Bake at 180C fan forced for about 20-22 mins.
  6. Allow to cool before taking from tray and slicing into small pieces.

 

 

, ,

Nonna’s Lemon Crunchie Slice by Food and Movement

Ingredients

  • 1 cup self raising flour
  • 5-6 weetbix crushed
  • 1 teaspoon vanilla essence
  •  ½ cup brown sugar
  • 3 tbsp shredded coconut
  • 125 g of melted butter or olive oil spread

 

Method:

  1. Grease and line a baking tray (about 23cm) preheat oven to 180C
  2. Add crushed weetbix, flour, brown sugar, coconut and vanilla to a bowl and combine.
  3. Make a well in the middle and add the melted spread or butter
  4. Spoon onto tray and use the back of a dessert spoon to press down.
  5. Bake at 180C fan forced for about 20-22 mins.
  6. Allow to cool before taking from tray.
  7. Add 1 cup of icing sugar to a bowl and stir in lemon juice slowly to achieve a reasonably sticky consistency. Top with shredded coconut.
  8. When icing has set slice into small pieces. (should make about 40-45 pieces!)

 

 

TIP: For extra zing lemon rind can be grated into the mixture before baking (but unfortunately it doesn’t count as a serve of fruit for the day!!)