Vegetable and Bean Bake

This dish takes about 40 mins to prepare and another 60 mins to cook, but it's something different to pasta bake...

Vegetable and Bean Bake:

Ingredients:

1 cup each of the following vegetables (diced): pumpkin, onion, red capsicum, eggplant, tomato, zucchini
1 Tbsp olive oil
salt & pepper to taste
1 Tbsp tomato paste
1 tsp freshly crushed garlic (or, let's face it, as much as you like!)
1/2 tsp dried Italian herbs (can replace with fresh herbs)
2 Tbsp water
1 can soya beans (drained and rinsed)

Method:

1. Preheat oven to 190*C
2. Combine diced vegetables with olive oil, salt and pepper. Mix well.
3. Bake in oven for 45 mins or until begetables are just tender.
4. In a small bowl, combine tomato paste, garlic, italian herbs and water.
5. Remove vegetables from oven. Add the tomato mixture and the soya beans to begetables and stir well.
6. Return to oven for a further 5-10 mins.
7. Serve hot or at room temperature as a main meal or a side dish.

Serves: 6

Rating: - this is one of those on my TO COOK list.

Vegetarian Baked Pumpkins

This title really doesn't do the recipe justice.

Vegetarian Baked Pumpkins:

Ingredients:

4 whole Golden Nugget pumpkins (they're small pumpkins)
1 cup zucchini, grated
2 cups potatoes, grated
4 shallots/spring onions, chopped
1 can soya beans, drained
3/4 tsp ground cumin seeds
1 cup grated carrots
2 large mushrooms, finely chopped
1 cup grated Cheddar cheese
2 Tbsp honey
1 tsp chopped fresh coriander

Method:

1. Preheat oven to 180*C
2. Cute 1/3 off the top of each pumpkin and scoop out the seeds
3. Level off base of pumpkins so they sit flat
4. Wrap pumpkins in foil and bake for 20 mins
5. Combine grated vegetables, mushrooms, shallots, cheese, soya beans, honey, cumin and coriander and mix well
6. Remove pumpkins from the oven and upwrap the top of the foil
7. Fill pumpkins with bean mixture and cover over again with foil
8. Return pumpkins to oven and bake a further 40 mins or until pumpkins are tender.

Serve whole!

Serves: 4

Rating: - 3.5

Baked ricotta tarts

This recipe is so simple it's hard to believe that it will taste so GOOD!!

Baked ricotta tarts

Ingredients:

500g ricotta cheese
fresh herbs (e.g.garlic, corriander, chilli, etc) chopped
salt

Method:

Stir all together and put into greased muffin tins at 180*C for about 30mins or until firm


You can serve this as a side dish or as a main meal with veggies, salad, or anything else you can think of!

Serves: 2-4 people

Rating: 4.5 stars