Vegetable and Salad Recipes
Fort Green Macro Bowl
The beauty of a Macro bowl is you can add anything you like! This is our favourite combination.
Ingredients
1/2 cup cooked quinoa (add a little grated lemon rind and olive oil for added flavour!)
1 cup roasted sweet potato (roasted on 180 for 45 minutes) with a sprinkle of dried oregano + smokey paprika)
2 TBS Grated raw beetroot
1TBS hummus
1 Serve of protein: we use 1/2 cup baked chickpeas. Simply wash/drain canned chickpeas, sprinkle with smokey paprika and olive oil. Sprinkle with salt and bake in the oven until crispy. You can also have a poached egg, chicken, tofu, tuna- ANYTHING.
1TBS pepitas (we recommend lightly toasting)
1/4 Avocado
1 cup preferred green leaves or 1 cup cooked greens ( we use roasted broccoli, green beans and sautéed kale)
Tahini Dressing: 1TBS tahini, 2TBS water, squeeze of lemon juice, sea salt to tase
Herbs for garnish (optional)
Method
Assemble ingredients in a bowl, drizzle with tahini dressing and season to taste!
Fort Green Vegan Pad Thai
Another one of the most popular dishes from the Fort Green cafe! Enjoy :)
Pad Thai Sauce
4cm ginger, peeled and roughly chopped
8 spring onion ends
3 – 5 long red chilli, seeds removed (depending how spicy you like it)
3 cloves garlic
3 limes- the zest and juice
1.5 cup almond butter
1.5 cup cashews
1 Tbsp tahini
1 cup tamari
2 Tbsp apple cider vinegar
2 Tbsp maple syrup
½ bunch coriander
½ bunch mint
Salt to taste
Method
In a food processor, blitz the almond butter, cashews and half of the liquid ingredients together until smooth. Add the remaining ingredients and blitz to combine. Transfer to a bowl and season with salt to taste.
This makes enough for 6-8 serves of Pad Thai. Can be stored in an airtight container in the freezer and defrosted as required.
Noodles + Veg
6 slices of tofu or tempeh
1/4 cup tamari
1 serve vermicelli (or kelp) noodles, cooked to packet instructions
1/2 cup purple cabbage finely sliced/shredded
1/2 cup carrot finely shredded or grated
1/4 cup red capsicum finely chopped
Garnish
1TBS fresh coriander, washed and chopped
A few slices fresh red chilli
1TBS pickled cucumber (or any other pickled veg you like)
1TBS toasted Tamari cashews or peanuts
Lime wedge
Method
Marinate the tempeh in tamari overnight or for a few hours in the fridge. You can add a little water to mellow out the marinade.
Make the Pad Thai sauce and place in the fridge.
Add the noodles and veg to a bowl and toss to combine. Add 1-1.15TBS of Pad Thai sauce and toss the noodles and veg in the sauce until coated.
Heat up a pan (with a little coconut oil) and pan the tempeh until golden. Place on top of the noodle salad. Add cucumber pickle to the side. Sprinkle with nuts and coriander and chilli. Squeeze lime juice over the top and serve.
Parmesan Crusted Pumpkin Wedges
Ingredients
2TBS olive oil
1 butternut pumpkin sliced in to wedges
1 cup of panko breadcrumbs
2 cloves of crushed garlic
a few sprigs of fresh thyme
small handful of chopped parsley
rind of one lemon
1/2 cup of shaved parmesan cheese
Dipping sauce
small handful of chopped dill
1 cup sour cream or coconut yogurt- to serve
Method
Slice the pumpkin into large wedges and place on a large baking tray. Pre-heat the oven to 180 degrees.
Mix remaining ingredients in a bowl to make the topping. mixture and set aside in the fridge
Coat the pumpkin wedges with olive oil and bake in the oven for 30 minutes. Then, remove from the oven and sprinkle mixture generously over the pumpkin. Bake in the oven for a further 20-25 minutes until mixture is golden.
Whilst the pumpkin is baking, mix the dipping sauce ingredients and set aside.
Serve pumpkin with sour cream on the side
Honey + Dukkah Sprouts with Hummus
This recipe is an absolute staple in our household! We have it on the side of a roast or BBQ meat. We substitute the sprouts for roast broccoli when they aren’t in season and it is equally as delicious!
Ingredients
Olive oil for cooking
200g organic hummus
400g brussel sprouts, washed and halved
1TBS honey
3TBS Dukkah
Salt
Method
Pre-heat the oven to 180 degrees. Line a large baking dish with baking paper and scatter the sprouts around evenly. Drizzle with olive oil and sprinkle with salt. Bake in the oven for around 45 minutes until the sprouts are soft and golden.
Spread the hummus on a large plate or the bottom of a large bowl. Scatter the sprouts over the hummus, drizzle with honey and sprinkle the dukkah over.
Serve immediately.
Serves 4 as a side dish.
Sweet Potato Spud Bar
The beauty of this recipe is you can add any ingredients that you want! This combination is what we have been enjoying.
Ingredients
2 medium sized sweet potatoes
½ cup lemony almond quinoa (see recipe below)
1 ripe avocado mashed
2 TBS pepitas
3–4 TBS home made tzatziki
1 x handful of fresh rocket
Approx. 10 pitted kalamata olives
Method:
1. Preheat the oven to 180 degrees. Wash sweet potato and place on a lined baking tray. Bake in the oven for around 45 minutes.
2. Whilst potato is baking, prepare toppings.
3. Once potatoes are cooked, slice in the middle and top with preferred ingredients.
Serves 2 generously.
Toppings
LEMONY ALMOND QUINOA
- ½ cup cooked quinoa ( I use tri purely because I like the colour)
- rind from ½ lemon
- 1 TBS organic sultanas
- 1 TBS slivered almonds
1. Stir all of the ingredients together. Season with salt and pepper
BAKED VEGETABLES
- 1 small eggplant
- 1 small zucchini
- 1TBS olive oil
- sea salt to season
1. Slice and drizzle with olive oil and salt. Bake in the oven on 180 degrees until tender.
HOMEMADE TZATZIKI
- 1 cup organic natural yoghurt
- juice of half a lemon
- 1/2 small cucumber diced
1. Mix in a bowl and stir to combine.
Herby Sweet Potato Wedges
Ingredients
2 medium sized sweet potatoes, washed
a few sprigs of fresh rosemary
1/2tsp dried thyme
1/2tsp dried oregano
Generous drizzle of olive oil
2 generous pinches of sea salt
Method
1. Pre-heat the oven to 180 degrees. Slice the sweet potatoes into long wedges and place on a lined baking tray. Toss in olive oil and add the rosemary, herbs and sea salt.
2. Place in the oven for at least 45 minutes until cooked through. Then, turn up the temperature to 220 degrees and blast for 5-10 minutes until wedges crisp.
Serves 4.
Middle Eastern Salad with Lemon Yoghurt Dressing
Ingredients
2 handfuls of fresh rocket
2 cups baked pumpkin
1 medium Lebanese cucumber, sliced into batons
1 cup cooked cous cous (cook according to packet instructions)
2 TBS pine nuts, lightly toasted in a hot pan
1 handful of fresh parsley, chopped
1 handful of fresh dill, chopped
2 pitted dates, roughly chopped
Yoghurt Dressing
1 cup of natural yoghurt (no added sugar)
juice from half a small lemon
Salt to taste
Method
1. Layer all of the ingredients on to a large plate (except the parsley and dill)
2. Combine yoghurt and lemon juice and drizzle over salad. Scatter parsley and dill on top.
Serves 4 as a side salad, or 2 as a meal.