SEASONAL RECIPES
Unsure of what to make?
Keep an eye out on this page for new recipes every season!
All of which have been created by a local in the hills.
Super Greens Miso Satay
A wholesome meal which takes 30 minutes from kitchen to table!
The great thing about this recipe is there are lots of adaptations to suit the individual. super greens satay can be made with almond butter instead of peanut butter and you can omit the chilli if you need too as well!
Instead of soba noodles you could use brown rice, white rice or rice noodles. Which In turn makes this dish gluten friendly.
While I designed it to be a dinner meal - you could easily whip this is up as a lunch for 2 or make it in advance to take with you to work the next day.
All the elements are cooked however the nature of the dish is that it isn’t served hot - the super greens miso satay is a great meal as we transition from the depths of winter to warmer weather!
Feeds: 2
Times the recipe accordingly to feed more people. This recipe would also work wonderfully as a lunch during a busy week.
Ingredients
3 tbsp of neutral oil like avocado oil
1 packet of soba noodles
2 pak choy
1 small broccoli
3 large fronds of kale or chard
1 Packet of tempeh
Optional protein replacements : chicken skewers or tofu
Sauce:
2 tbsp White miso
1/4 cup Peanut butter
3 tbsp Tamari (Salty soy sauce)
1 tbsp Sesame oil
2 tbsp Rice vinegar
1 tbsp Maple syrup
1 tbsp Water
Pinch of Chili flakes
Optional extra: black & white sesame seeds for serving
1. Prepare all the vegetables - Cut both pak choy directly down the center this should give you 4 halves. Cut off each of the florets of the broccoli and half way down the stem. Slice each floret of broccoli in half again keeping them around 3 cm in size (Don't worry you won't need to be overly precise. Thinly slice the kale or chard.
2. Put the vegetables to the side keeping them in separate piles - this is due to the variation in cooking time.
3. preheat your oven to 180 degrees fan-forced.
4. Next slice the tempeh into 1 cm strips.
5. Lay the tempeh evenly on to a baking tray, drizzle with a little bit of oil and use your hands to coat each piece - cook until starting to get crispy around 15 minutes. Then turn the oven off and leave them in oven the oven until ready to serve.
6. In a small bowl whisk together miso, peanut butter, tamari, sesame oil, rice wine vinegar, maple syrup, water and chili. I like to keep the chili on the milder side but feel free to add more to the dressing or extra chili flakes on top of the individual bowls when serving.
7. Fill a medium sized pot 2/3 full of water - bring to the boil. There are 3 servings of noodles per packet - add 2 into the boiling water and turn down to a simmer. These noodles cook quickly so keep an eye on them. They take approximately 4-5 minutes. Once cooked strain, then return to the pot and add a good dash of sesame oil - using tongs coat the noodles in the sesame oil this will prevent them from sticking!
8. While the noodles are cooking heat a wok or large frying pan on high. Once hot add the neutral oil and a few moments later the broccoli. Once the broccoli starts to brown on the edges turn down the heat to medium and add the kale or chard. Stir a few times and continue to cook for until the broccoli is tender around 6 minutes - you want it to still have a bit of crunch to it.
9. Remove the veggies from the wok and set aside on a separate plate.
10. Keep the wok on a medium heat - add a little more oil and then the pak choy cut side down. Cook until it starts to brown then spend a couple of minutes stirring it and allowing it to wilt.
11. Turn off the heat and let the pak choy sit in the wok until ready.
12. In 2 separate bowls (or 1 large like I did) serve the noodles, vegetables, tempeh or chosen protein to the serving bowls
13. Give the dressing one last whisk to ensure it hasn't separated and drizzle over the top of each of the bowls.
Serve and enjoy!
Recipe by Kiah Erich
Beet of Dreams Pizza
A simple way to turn simple ingredients delicious - eat seasonal & feel good as we edge our way closer to warmth and away from the depths of Winter.
Ingredients
Carrot romesco
2 large carrots
1 purple onion
¼ cup Olive oil
Salt
Pepper
2 tbsp red wine vinegar
1 cup raw almonds
Beetroot dip
1 beetroot
⅓ cup yoghurt
1 lemon
Salt
Sumac - optional
Pizza base
Feta
¼ roasted pumpkin
2 large fronds of kale or chard
Makes - 1 large 12 inch square pizza or 2 smaller ones.
Method
1. Preheat oven to 180 degrees fan forced
2. Wrap the beetroot in foil and place into the oven - cook until tender. This should take 60 - 75 minutes.
3. Chop carrots into large matchsticks and purple onion into 6 large pieces.
4. Lay on a baking tray and drizzle with olive oil - bake in the oven until carrots have cooked through and starting to brown.
5. Slice pumpkin into 1 cm chunks, keeping the pieces large still. Lay on a baking tray and drizzle with olive oil - roast in the oven for 30 minutes or until a skewer easily goes through.
6. Remove from the oven - add carrots, onion, almonds, olive oil, salt, pepper and red wine vinegar to a food processor.
7. Blitz until smooth - this may take a few minutes and require you to scrape down the sides a couple of times.
8. Scrape the carrot romesco into a bowl and set to the side until ready to use.
9. Wash out the food processor - remove the foil from the beetroot as well as the skin. The skin should come off easily. Roughly chop and add to the food processor along with the juice of 1 lemon, ⅓ cup of yoghurt, pinch of salt and sumac (optional).
10. Blitz until smooth - set to the side until ready to use.
11. Thinly slice silverbeet or kale.
12. Turn the oven up to 200 degrees fan-forced.
13. On your chosen pizza base smooth or crumble your carrot romesco. (If you have chosen to make your own base the dough will be soft, use your hands to spread romesco keeping some areas thicker than others).
14. Next lay down silverbeet/kale, roast pumpkin, dollops of beetroot dip and lastly some feta of choice.
15. Bake in the oven until the base is crispy and the feta is turning a golden brown.
Optional - Serve with a side of green salad and lemon mustard dressing.
Recipe by Kiah Erich
