You’ll need:
1 pack of Ratatouille
1 pack of Suzy Spoon Veggie Balls
Pasta
Fresh Basil
Your favourite Vegan Cheese
METHOD:
1. Fill pot with water, bring to boil and add pasta
2. Heat frypan and add Veggie Balls to brown slightly
3. Add Veglicious Ratatouille and simmer for 5-10 mins
4. Drain pasta
5. Pour meatballs and ratatouille over pasta
6. Top with fresh torn basil and crumbled vegan cheese
Serve and enjoy!
1 pack Potato Ragout
1 pack Suzy Spoon Sunday Herb Sausages (or any other sausage of choice)
4 fresh kale leaves
2 cloves fresh garlic minced
splosh of olive oil
salt and pepper to taste
METHOD:
1 Pre heat oven to 220 degrees
2 Remove stalk from centre of Kale leaves and chop roughly into large pieces
3 Toss kale in olive oil, garlic and salt
4 Place in hot oven – middle shelf, they take about ten mins until super crispy, they might need a toss around halfway through.
5 Chop sausages and fry in a hot pan til browned slightly
6 Add Veglicious Potato Ragout and simmer for 5 minutes
7 Dish up topped with the roast kale and cracked pepper
Serve and enjoy!
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Don’t forget home delivery is now available to selected Sydney and Melbourne suburbs. Simply visit www.deliciousfoodsaustralia.com to order or to find your nearest retail stockist.
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Veglicious Cassoulet Pies
Ingredients:
1 pouch Cassoulet
1 sheet Coles shortcrust Pastry
1 sheet Coles Puff Pastry
Method:
First pour Cassoulet into a sieve over a bowl to drain excess fluid for 5 mins while you preheat the piemaker and cut out the 4 pastry rounds of each pastry. Then place shortcrust pastry in bottom and divide cassoulet evenly between 4 pies – it needs to be quite full but try and keep away from the edges. Pop the lid on and close to cook for 9 mins. AMAZING!! EVERYONE loves these pies!
Potato, Mushroom & Kale Ragout Pies
Ingredients:
1 pouch Potato Ragout
1 teaspoon Massel Chikn stock powder (or vegan stock equivalent)
1 sheet Coles shortcrust Pastry
1 sheet Coles Puff Pastry
Method:
Pour Ragout into a sieve over a bowl to drain excess fluid for 5 mins while you preheat the piemaker and cut out the 4 pastry rounds of each pastry. Once drained, then stir one teaspoon of stock powder through the ragout. Then place shortcrust pastry in bottom and divide Ragout evenly between 4 pies – it needs to be quite full but try and keep away from the edges. Pop the lid on and close to cook for 9 mins. These pies are super filling and great served as a meal with broccolini, sweet potato mash and gravy.
Coconut Veg Dahl Pies
Ingredients:
1 pouch Coconut Veg Dahl
1 teaspoon Massel Chickn stock powder
1 sheet Coles shortcrust Pastry
1 sheet Coles Puff Pastry
Method:
First pour Coconut Veg Dahl into a sieve over a bowl to drain excess fluid for 5 mins while you preheat the piemaker and cut out the 4 pastry rounds of each pastry. Next stir the stock powder thru the Dahl – feel free to add extra chick peas of you want to make more pies. Then place shortcrust pastry in bottom and divide Coconut Veg Dahl evenly between 4 pies – it needs to be quite full but try and keep away from the edges. Pop the lid on and close to cook for 9 mins. SUPER TASTY! The kids especially love these pies, my daughter usually requests these for an after school snack.
Cherry Tomato Dahl Pies
Ingredients:
1 pouch Cherry Tomato Dahl
1 teaspoon Massel Chickn stock powder
1 sheet Coles shortcrust Pastry
1 sheet Coles Puff Pastry
Method:
First pour Cherry Tomato Dahl into a sieve over a bowl to drain excess fluid for 5 mins while you preheat the piemaker and cut out the 4 pastry rounds of each pastry. Next stir the stock powder thru the Dahl. Then place shortcrust pastry in bottom and divide Cherry Tomato Dahl evenly between 4 pies – it needs to be quite full but try and keep away from the edges. Pop the lid on and close to cook for 9 mins. There is no way these taste like they’re vegan! So delicious and even good to take next day for work lunch and re heat in microwave!
Black Bean Fiesta Pies
Ingredients:
1 pouch Mexilicious Black Bean Fiesta
1 sheet Coles shortcrust Pastry
1 sheet Coles Puff Pastry
½ cup grated cheese (optional)
½ cup guacamole (optional)
Method:
Pour Black Bean Fiesta into a sieve over a bowl to drain excess fluid for 5 mins while you preheat the piemaker and cut out the 4 pastry rounds of each pastry. Feel free to add more kidney beans or a can of refried beans if you want to make the recipe go further AND you might like to put a layer of cheese on top before adding the pastry lid. Next, place shortcrust pastry in bottom and divide Black Bean Fiesta evenly between 4 pies – it needs to be quite full but try and keep away from the edges. Pop the lid on and close to cook for 9 mins. What’s not to love about Mexican? These pies are also great topped with a dollop of guacamole!
]]>So, we reached out to her and asked if she would mind sharing with our wider audience! She of course said YES! So here it is!
Grab a good sized sweet potato and pop in in the microwave for 5 mins intil perfectly cooked through. (if you aren’t in a hurry, pop it in the oven till perfectly baked.
Carefully break the sweet potato apart (don’t burn your fingers)
Top with our delicious Mexilicious Black Bean Fiesta 🇲🇽 (heated for 3 mins in a microwave or on the stove top), Avocado 🥑, capsicum, @rozas.gourmet beetroot crackers, pea shoots 🌱 , @madeinhemp hemp seeds, @rozas.gourmet miso edamame dip, @pickldit spicy vegetable seasoning , edamame beans and @sriracha_aus mayo 🧡!!
Then simply admire your creation, snap a pic and post it on your insta! Don’t forget to tag deliciousfoodsaustralia & raimeeleigh.fitfood so we can admire it with you!
THEN EAT!!!
What is your take on the Mexican Sweet potato?? There are so many combinations you can use. So get creative and share your love of good food with us.
To find your nearest stockist of the Mexilicious range Click Here
]]>These days I tend to put a little more thought into what I pour over the top of my potato and I have found the perfect pairing is with DFA’s puy lentil cassoulet! We have done half of the work for you, so all you need to do is make sure you have the most perfect Baked Potato.
I like to make sure my potato Is light and fluffy on the inside with a bit of crunch in the skin, so my favourite method that rarely fails me comes from America’s Test Kitchen.
If you would like to see their YouTube video then click here, however I have done the conversions for you already:
Russet Potatoes washed with skin on (one per serve)
2tbs salt
1/2 cup warm water
1-2tbs vegetable oil
1. Pre heat your oven to 230c
2. Dissolve table salt with 1/2 cup of water. Once salt is dissolved put aside and prepare your potatoes
3. Take each potato and with a fork, poke holes into the potato flesh. I do about 6 times all over the potato, as this will let the steam out as it cooks.
4. Take each potato and dip into the salt water mix ensuring the skin has been completely covered in the brine. The potato does not need to soak in the brine, so once it is covered it can be removed.
5. Place each potato on a wire rack within a baking dish. This will ensure that even heat will surround the potato and cook evenly. If you don’t have a rack, I improvise and use my griddle pan, it works quite well also.
6. Place in the middle of the pre-heated oven and bake for 45-60 mins. This will depend on the size of your potato. The potato will be ready when you can poke it with a skewer and it goes into the flesh with no resistance.
7. When the potato is cooked, remove from the oven and brush each potato with vegetable oil. Then place back into the oven for 10 more mins. This will crispen the skin! (Please note: do not use butter as this contains moisture and will soften the skin instead)
8. Remove the potatoes from the oven and carefully cut X across the top whilst still hot! This will allow the steam to release from the centre of the potato.
9. Take a clean cloth to protect your hands and push each potato in from the sides, opening it up and exposing the fluffy flesh inside.
10. Now simply top off the potato with your choice of topping. When using the cassoulet, I simply heat it up and spoon a generous amount across the top! Finish of with your choice of cream and fresh parsley
Dinner is served!!
If you try out this recipe, we would love to hear from you and let us know what you thought and leave us a comment below.