Mushroom Stroganoff

Veg strog… earthy, creamy and a deep richness of flavour. This will warm up your insides on a cold winters night! #comfortfood

I love everything about this dish right now.  Feel free to serve it with mash, pasta or even rice. Whatever tickles your fancy!


ingredients

1 tbsp organic butter
1 diced brown onion
3 garlic cloves finely chopped
500g thick sliced mushrooms
few sprigs thyme
white wine vinegar
3 tbsp gluten free plain flour
1 + 1/2 cups vegetable stock
Worcestershire sauce
1 tsp dijon mustard
3 tbsp sour cream
pinch of paprika
sea salt
black pepper
fresh chopped parsley

to serve

fluffy potato mash

Melt the butter in a deep frypan over a medium heat. Add the diced brown onion + garlic to the pan. Fry until tranluscent.

Add 500g thickly sliced mashies + a few sprigs fresh thyme. Cook until browned (caramelised).

Add a splash of white…

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Almond, choc + vanilla bliss balls

Mid afternoon nana nap calling you?

Naturally sweetened with dates, this is an energy booster that is good for you + delish.

A wholesome bite, on the go.

Make up a double batch + freeze so you have a healthy snack on hand whenever you need.

 


makes 20 

ingredients 

150g mix (raw almonds, raw cashews, sunflower seeds, black + white sesame)
250g pitted dates
2 tbsp organic raw cacao powder
1/2 tbsp cold pressed organic coconut oil
1 tsp organic vanilla bean paste

method

Dry toast your nuts + seeds in a pan for a couple of minutes, or until starting to turn golden.

Add all of the ingredients into a high powered blender. Pulse until the mixture comes together + everything is blended nicely.

Squeeze the mixture in your hands, as you form into balls.

Store in an airtight container in the fridge or freezer.

These goodies will last 1 week in the fridge.

 

With love + in radiant health,

Kristy x

Potato cakes

This recipe is a great way to use up any leftover mash (never happens in my house) + repurpose into this cracker dish. Simply make the mash ahead of time + chill if you are like me! It works best with firm, not creamy or sloppy mash.

Here, I have served the potato cakes with sour cream, pesto + kale chips (I LOVE this textural flavour combo) … but you can literally use what you like, or even leave them as is.

ingredients

2 cups cold mashed potato
1/2 cup frozen corn
1/2 cup shredded kale
2 sliced spring onions
1 tsp dijon mustard
1 free range egg
1/3 cup gluten free plain flour
1/2 cup grated cheddar
sea salt
black pepper

2 tbsp rice bran oil

to serve
sour cream (vegetarian) 
tomato pesto *see below 
chilli kale chips *see below

 

method

In a large bowl, combine the mash with all of the other ingredients. Use your hands + shape into patties. Set aside.

Gently heat the rice bran in an electric frypan.

Cook the cakes until golden on both sides.

Scatter with sliced spring onions.

Serve with a dollop of sour cream, pesto + crispy kale chips on top.

 


 

Tomato pesto

3/4 cup semi dried tomatoes
1/3 cup raw cashews
1 garlic clove
1/2 cup evoo
1/3 cup parmesan

Place all of the ingredients into a food processor + blitz. Gently stream in the olive oil until combined. Allow a slight bit of texture to your pesto.

 

Kale chips

Tear kale leaves into pieces (removing any hard stems). Throw in a large bowl. Gently massage with a drizzle of evoo, a sprinkle with chilli flakes + pink sea salt to coat.

Bake on a flat tray, lined with baking paper on 150C until completely dry + crispy (around 15-20 mins (you don’t want to see/feel any moisture on the kale). Continue to check on their progress.

Kale chips should be stored in a airtight container + can be kept up to a week.