vegan recipes – Yummify – Vegan Catering – Byron Bay

Tortilla Soup

cQckWd1z8z — Thu, 14 Feb 2019 07:01:42 +0000

Tortilla Soup

Prep Time: 15 minutes

Cook Time: 60 minutes

Total time: 1 hour 15 minutes

Ingredients

6 large tomatoes
1 corn on the cob
1 red capsicum
3 corn tortillas (i like the organic purple ones)
1 red onion
2 cloves garlic
chipotle chilli powder
salt

Instructions

1. place caps in the oven and cook til skin is black and then peel the skin off remove the seeds and slice in to thin strips

2. blacken the corn on a gas stove by planing the cob in the flame once blackened slice the corn off the cob and keep for later

3. dice the red onion and cook in a pot with a little rice bran oil ..add the minced garlic cook for a few minutes until looking glassy place the tomatoes in a processor and pulse until juicy and place in the pot

4. next we add a pinch of salt and 2 tsp's chipotle powder ..let this cook for a few minutes and add more to your taste

5. the tortillas need to be cut into strips and fried in a pan until crispy (i use rice barn oils it has a high smoking point)

6. ladle soup into a bowl, sprinkle the some charred corn, strips of capsicum and add the tortilla chips, lastly a sprinkle of parmesan

The post Tortilla Soup first appeared on Yummify - Vegan Catering - Byron Bay.

Zucchini Spaghetti Napoli

cQckWd1z8z — Mon, 14 Jan 2019 22:57:43 +0000

Zucchini spiral spaghetti with raw napoli sauce

Prep Time: 25 minutes

Total time: 25 minutes

Ingredients

4 washed zuchinnis
4 heirloom tomatoes
olive oil
salt
olives
2 dates
apple cider vinegar
garlic
parsley

Instructions

1. Spiralise the zucchinis using a spiraliser or shred into small straight pieces with a peeler you can buy this equipment from a kitchen shop or online at very reasonable prices

2. For the sauce in a food processor put the heirloom tomatoes in with 1/3 cup olives 2 pitted dates 1 tablespoon apple cider vinegar 1 or 2 cloves garlic {depending if you like garlic} 1 tsp salt 10 stalks of parsley …i use the whole stalk and leaf olive oil process in the blender so the tomatoes become very saucy but still leaving some texture

3. plate up in layers first a layer of zucchini then sauce keep layering so all the zucchini has sauce

4. top with vegan parmesan

The post Zucchini Spaghetti Napoli first appeared on Yummify - Vegan Catering - Byron Bay.

Penne w/ Cauliflower Sauce

cQckWd1z8z — Mon, 15 Jan 2018 23:00:53 +0000

Gluten free penne with cauliflower creamy sauce shitake mushrooms peas and sage

Prep Time: 20 minutes

Cook Time: 15 minutes

Total time: 35 minutes

Ingredients

1/2 cauliflower
250 g freshly shelled peas
1 punnet shitake mushrooms
2 tbsp nutritional yeast
1/3 cup olive oil
1 bunch sage
garlic
salt & pepper to taste
1 packet gluten free penne

1/2 cup raw cashews

Instructions

1. steam or lightly boil the cauliflower til soft

2. In a blender put the cooked cauliflower 3 tbsp olive oil the nutritional yeast 5 sage leaves 2 cloves garlic a good pinch of salt pepper according to taste blend til smooth

3. slice the shiitake mushrooms thin add the sliced mushrooms and freshly shelled peas to a pan with olive oil and cook for 5 minutes with a pinch of salt

4. cook the penne in salted water.Once the penne is cooked add the cauliflower creamy sauce to the penne and cook for 4 minutes in the pan

5. once plated, lightly fry 6 sage leaves in the pan as a garnish . fry until crispy

6. sprinkle the mushrooms and peas and sage leaves on inlayers between the pasta and finally on top

7. vegan parmesan can be added at the end

The post Penne w/ Cauliflower Sauce first appeared on Yummify - Vegan Catering - Byron Bay.