Cauliflower Bake

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1 cauliflower - broken into florets

1 can tomatoes

1/2 jar passata 

1 tablespoon chopped sundried tomatoes

2 garlic cloves, crushed

1 tablespoon parsley - finely chopped

100 mL cream

1 tablespoon lemon juice

1 brown onion - sliced

salt & pepper

Cheese grated

Do This -

To make sauce place tomatoes (canned and sundried), garlic, parsley, cream, onion, salt & pepper in a saucepan and simmer for 20 mins.

Place cauliflower and onion into a baking dish and pour sauce, passata and lemon juice over the top.

Sprinkle with grated cheese and bake at 180° for 20 - 25 mins.

Chickpea Vegie Burgers

Serves 4 large or 8 small burgers

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400g can chickpeas, drained, rinsed

1 small carrot, peeled, grated
zest 1 lemon, plus juice ½
1 tsp ground cumin
small bunch coriander, chopped
2/3 cup wholegrain breadcrumbs

2 eggs, lightly beaten

1 teaspoon minced garlic

2 teaspoons olive oil

4 large or 8 mini bread rolls, halved crossways

green oak lettuce leaves

slices canned beetroot, drained

large tomato, sliced
red onion, sliced thinly
cucumber, sliced
sauce of your choice (Tahini Mayonnaise is my favourite)

Do This -

1. Place chickpeas in a bowl. Using a potato masher, mash until almost smooth. Add carrot, lemon zest, lemon juice, cumin, half the coriander, eggs, breadcrumbs and garlic. Season with salt & pepper. Mix to combine. Shape mixture into desired number and size of patties.
2. Heat oil in a frying pan over medium heat. Cook patties, turning, for 4 to 5 minutes each side or until heated through.
3. Meanwhile, preheat grill on high. Toast cut side of rolls for 2 to 3 minutes or until golden. Top roll bases with beetroot, lettuce, tomato, onion, cucumber, the remaining coriander, patties and roll tops. Serve with your favourite sauce.

Meatless Pasta Bake

The other meatless meal we had was a version of a pasta bake that I have made and love.
This one -  Creamy Chicken Pasta Bake.

I followed the recipe but instead of adding chicken I added red lentils and a few other things...


This is not my photo either, but again, it looked pretty much like this.

Serves 4

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250g dried macaroni pasta
100g baby spinach leaves
300ml light thickened cream
3/4 cup semi-dried tomatoes
1/2 punnet cherry tomatoes, cut into quarters
1 tablespoon capers
1/3 cup red lentils

1/2 small block fetta

1 1/2 cups grated parmesan cheese
1 cup grated mozzarella cheese

Do This -

1. Preheat oven to 200°C. Lightly grease a 5cm-deep, 20cm x 28cm (base), 8-cup capacity baking dish.
2. Cook pasta in a large saucepan of boiling, salted water for 10 minutes or until tender.
3. Cook lentils in boiling water until tender.
4. Drain pasta and lentils and return to saucepan. Add spinach, cream, dried tomatoes, tomatoes, capers, fetta and 1 cup parmesan. Toss until well combined. Season with salt and pepper.
5. Spoon mixture into prepared dish. Top with mozzarella and remaining parmesan. Bake for 20 to 25 minutes or until golden. Spoon pasta bake onto serving plates. Serve.

Meatless Burritos

We are attempting to eat less meat by having a couple of meat free dinners a week.
So last week I tweaked a couple of favourite dinners into meat free versions.

The first one was burritos which we have usually once a week with chicken or mince.

Last week I made them this way...

Not my photo but they looked kind of like this

Get This -

Burrito kit
can four (or five from Aldi) beans
tomatoes
onion
lettuce
cheese
sour cream or plain yogurt

Do This -

Fry chopped onion and tomatoes in small amount of oil
Add drained beans
Stir in sachet of burrito mix with water
Heat burrito wraps as per directions on the box
Roll up bean mix, cheese, salad, sauce and sour cream.

We didn't even miss the meat!

Indian Spiced Red Lentil Soup

I made this tonight.  I don't make vegetarian dishes very often because my husband misses meat.  His verdict on dinner tonight..."It's nice.  Would be better with meat."  Told you!  But I loved it and will be making it again, a lot.  Because it's as easy as it is healthy as it is yummy!

(serves 4)


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1 tablespoon vegetable oil
1 brown onion, finely chopped
1/4 cup korma curry paste
1 litre vegetable stock
400g can diced tomatoes
2/3 cup red lentils, rinsed
1/4 cup pearl barley, washed
1/2 cup chopped fresh coriander leaves
Crusty bread, to serve


Do This -

1. Heat oil in a large saucepan over medium-high heat. Add onion. Cook, stirring, for 3 to 4 minutes or until softened. Add curry paste. Stir to combine.
2. Stir in stock, tomato, lentils and barley. Cover. Bring to the boil. Reduce heat to low. Simmer for 20 to 25 minutes or until barley is tender. Divide between bowls. Top with coriander. Serve with bread.