Vegetarian Eggplant + Olive Ragu

Ragu. Italian cuisine, that is traditionally served with pasta + typically, any pasta will work well. Here, I have used penne as it is one of my faves + not so messy to eat!

Simple pantry ingredients is all you will need, some fresh herbs from the V patch + maybe a stop by the store for some fresh ricotta, (although you could omit if you like… but I love the creaminess + added layer it brings to the dish).

I used baby eggplant, assorted tomatoes and herbs from my garden in this dish. Seasonal + abundant!

This is a slow cooked, rich and flavourful meal – best paired with a nice organic drop of red!

RAGU (VEGETARIAN) II.jpg

ingredients

1 brown onion finely diced
2 garlic cloves finely diced
olive oil
1/2 cup red wine (stuff you would drink!)
2 drops doTERRA basil essential oil *this is food grade
chilli flakes
handful pitted kalamata
400g tin organic tomatoes
1 cup fresh tomatoes chopped (can be assorted)
1 cup veg stock
sea salt + cracked black pepper
300g vegetarian mince
6-8 baby eggplant chopped
250g gluten free penne pasta
ricotta to serve
parmesan shavings
fresh basil

method

Heat some olive oil (1 tbsp or so) in a heavy based pan over a medium heat. Add the onion + sauté until translucent. Add the garlic and continue to cook for a minute (be sure not to burn).

Add the red wine and cook until the liquid reduces by half (around 3-4 mins).

Add your basil oil (be very careful not to slip, as less is more! Essential oils are super powerful – often 55-70 times more potent than their herb equivalent. I have been known to wreck spaghetti – simply by one too many drops!). Add the chilli flakes (as much, or as little as you like), pitted kalamata, tinned + fresh tomatoes, and the veggie stock. Season well. Bring the sauce to a boil and then add your veggie mince + eggplant. Reduce the heat + cover. Cook until the sauce thickens (around 30 mins).

Remove the lid and continue to cook until the liquid is reduced (another 30 mins).

In the meantime, get your pasta cooking in some water with a little salt + a tsp of olive oil. Cook as per packet directions. Use any pasta you like (pappardelle, tagliatelle etc).

Toss the drained pasta in the ragu, until it is coated.

Serve in bowls with dollops of ricotta, lashings of shaved parmesan, fresh basil leaves + cracked black pepper.


 

Meatballs + spaghetti (Vegetarian)

A hearty meal, this one. Super comforting in the cooler weather and very satisfying my friends!

I’d LOVE to hear from you if you have tried my recipes, or simply see a pic of your creations. Don’t be shy little ones! It makes my heart feel full to know that I am serving you, and maybe even inspiring you to try something new.

All my love,

Kristy x

ingredients

veg balls
400g organic tinned lentils (drained + washed)
1/2 red onion diced finely
1 clove garlic diced finely
2 tbsp rice crumbs (gluten free) *you can also use GF breadcrumbs
1/4 cup organic red wine
1/4 tsp mustard
good pinch dried oregano
sea salt + cracked black pepper
1 grated carrot

tomato sauce
good glug of evoo
1/2 red onion
1 clove garlic
400g chopped organic tomatoes
1 tbsp organic tomato paste
good pinch dried italian herbs
good handful spinach leaves
fresh basil, or oregano
sea salt + cracked black pepper

quinoa spaghetti (gluten free)

method

Preheat the oven to 190C. Line a flat baking tray with paper.

Make your balls first. Fry the onion + garlic in a little evoo, until translucent. You’ll then need a blender or food processor. Blitz all of the veg ball ingredients (except for the grated carrot). Pulse a few times until the mixture comes together nicely. Don’t over do it. You still want some texture, not puree!

Empty the mixture into a bowl and stir through the grated carrot. Shape into generous balls (roughly makes 10). Place balls on your prepared tray and bake for 30 mins. Set aside.

In the meantime, heat the evoo in a deep frypan over a medium heat. Add the onion and fry until translucent. Add the garlic and continue to cook for a minute.

Add the tomatoes and tomato paste. Stir through. Add the italian herbs, sea salt + pepper.  Cook for around 30 mins or until thick + reduced.

Whilst you are waiting for the tomato sauce, get your spaghetti on – with a drizzle of evoo + a pinch of sea salt in the water. Cook as per packet directions.

Add the meatballs to the tomato sauce in the pan + heat through. Stir through the spinach to wilt. Scatter with fresh basil leaves.

Serve a large spoonful on top of spaghetti (around 3 meatballs).

Sprinkle with parmesan shavings (make sure it’s vegetarian) and serve.

Zucchini + dill bread (GF)

The perfect picnic lunch? Or perhaps something healthy to cook on a Sunday afternoon – to be consumed during the working week.

What ever you fancy really!

This bread is moist + nutritious… and the freshness of lemon brightens it up beautifully – in a way that pleases the senses.

ingredients

1 red onion diced finely
1 clove diced garlic
3 cups gluten free flour
1 1/2 tsp guar gum *used to replace gluten in baking
1 tsp baking powder (gf)
1 large grated zucchini (+ water squeezed out)
4 large free range eggs
1 cup dairy free milk (almond, coconut milk)
1/2 cup rice bran oil
1 cup (hard) grated goats cheese
2 tbsp chopped fresh dill
1 drop lemon doterra essential oil/ or zest 1/2 lemon
sea salt
cracked pepper

handful of pine nuts
extra grated goats cheese

method

Preheat the oven to 180C. Line a loaf pan with baking paper.

Saute the onion + garlic in a frypan with some evoo until translucent. Set aside.

Sift the flour, guar gum, baking powder into a large mixing bowl and combine. Make a well in the centre. Add the onion mixture + wet ingredients (including the goats cheese + dill). Whisk together until smooth. Season well.

Pour into the loaf pan, sprinkle with goats cheese + scatter pine nuts. Bake for 60 minutes.

Allow to cool slightly before removing from the pan.

Cut into thick slices and toast.

Serve with a generous spread of cashew cheese or goats curd. Drizzle with extra virgin olive oil.

@naturalhealthconsciousliving