Thursday, December 2, 2010

glorious food for the beginning of Summer!

what I have been eating lately, by vegiebuglet herself...

delicious pizza of za'atar. 

oh em gee kind of amazing. The kind of simple food that you throw together when you're starving and only realise how amazing it truly was when.. half an hour later... you could eat another. and THEN, in the morning you make one for breakfast. 

simply mix za'atar with oil and spread on tortilla-style base, grill and top with fresh salad of tomato, cucumber, onion and mint. (the dinner one I fried some vegies for - but fresh vegies the next day was way better) Delicious AND cost efficient ;)

dinner plate of ultimate health. Fo sure.

Dill and caraway cabbage, vegie snossage, steamed beans to perfection, salad of beet, tomato, cucumber and home grown lettuce. Plus plus! top of an avocado, with the hole filled with salad dressing.

In primary school my best friend used to bring 1/2 an avocado to school, pour salad dressing into the hole and eat it with a spoon.... i used to mock her for it. Whose the winner now!? (we both are... with avocados in hand)

Filo veggie parcel with garden spinach and ricotta (said in an Italian accent ala Muffin).

I wasn't too keen on this recipe (which I made up through the art of winging it..) but Muffin said it was a keeper. Kinda like when Goldmember says it..   ew :D

and THEN a plate of roast delights, as by now you must know I am obsessed with roasted potato or pumpkin or any kind of root vegetable that becomes crisp, hot and able to be dipped in gravy! 

Chunky chips, roast pumpkin, roast garlic (i eat these cloves whole and Muffin looks away in disgust!) vegie snossage, steamed peas and deliciously simple-and-without-preservatives-or-icky-chemicals-home-made-mushroom-gravy! A good meal to take a long nap from.

And last but not least a break from my carb-free livin.. what I like to call my garden pasta! Fresh tomatoes, thyme, zucchini and spring onion from the garden.

The flavour of fresh ingredients really is unbeatable.

Garden Pasta.
This pasta is amazing because of the fresh ingredients - use whatever is fresh and in season and it will shine as much for you as it did for me!

any type of pasta for 2.
2 tomatoes, diced
1 Tablespoon fresh thyme
1 Tablespoon glug good olive oil
green part of 1 spring onion, roughly chopped

1/4 capsicum, roughly diced
1/2 zucchini, roughly chopped
1 garlic clove, sliced
white part of 1 spring onion, sliced
1 handful green beans, chopped
1 handful roasted cashews
1 teaspoon chilli jam (or chilli sauce)
good amount of seasoning - salt and pepper.

1/4 avocado to serve.
parmesan to serve

In the bowl which you will serve the pasta, put tomato, thyme, olive oil, green onion and season. Leave for the flavours to combine and some liquid to be drawn out. Delicious simple natural sauce.

Put pasta on to boil.

In a saucepan fry capsicum, zucchini, garlic, white part onion and beans until softened. Season well and at the last minute add in chilli jam and cashews. (my dad made a sweet jam and a spicy jam and ended up combining them = delicious)

Pour the fried vegetables into the big bowl with the tomato mix, then toss in the hot, drained pasta and mix to combine well.

Top with chunks of avocado, sprinkles of parmesan cheese and a heavy grind of fresh pepper. I love the way velvety avocado becomes warm and falls apart in your mouth after being tossed through pasta. 


peace out brussel sprouts!


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