A great side dish for a roast chicken or turkey without the bread – I have only made this in a loaf tin, rather than actually stuffing a chicken/turkey with it.
Place the following in a med-large bowl:
~ 1/4 cup chopped dates
~ 1/4 cup dried apricots, chopped
~ handful of cranberries (you could use sultanas/raisins)
~ handful of chopped pistachios (or almonds, macadamias etc)
In a medium fry pan, saute the following for around 5 minutes until the onion is soft:
~ 1 red onion, diced finely
~ 2 sticks celery
Add the rest of the ingredients and saute for another 5 minutes:
~ 1/2 granny smith apple, grated
~ any herbs – I find fresh thyme, sage and rosemary work well
~ salt and pepper
Add the onion/apple mix to the dried fruit and nuts
Stir through a beaten egg so that the mixture is wet
Mix in about 1/4 cup almond meal to start with, then keep adding almond meal until the texture is thick and sticky
Place in a lined loaf tin, or small casserole dish
Bake at 180C for 30 minutes (keep an eye on it – if the top starts to brown quickly, then place a piece of baking paper / foil over the top)
Allow to cool slightly then divide up to serve with turkey or chicken
Categories: Dinner, Healthy, Recipes, Vegetarian
Tags: almond meal, apple, bread free, Chicken, cranberries, dried fruit, pistachio, stuffing, turkey
This is a cut down version of a Caroline Velik salad I made for Christmas Day which everybody loved. It can be a little more time consuming than the other salads, but it’s worth it in the end!
Quinoa Cauliflower Salad
~ 1 cup dry quinoa – boiled in salted water for 10 minutes then drained and set aside
~ 1/2 cup brown rice – boiled in salted water for 20 mins, drained
~ 1/2 cup french green lentils – boiled in salted water for 20 mins, drained
~ 1/4 or 1/2 a cauliflower (depending on how much you like cauliflower!)
~ 1 tsp ground coriander
~ 1 tsp ground cumin
~ 2 tbsp plain flour
~ olive oil
~ couple of handfuls of pistachios
~ handful of cranberries, soaked in the juice of 1 orange (while prepping the rest of the dish)
~ handful of chopped coriander leaves
~ handful of chopped parsley leaves
~ juice of 1/2 a lemon
~ salt and pepper to taste
Place the cooked quinoa, rice and lentils in a medium sized bowl and set aside.
Cut the cauliflower into small florets and place them in a bowl with the ground coriander, cumin and flour – toss to coat. Fry in a little olive oil for about 5 minutes until tender but still a little crunchy. Add to the bowl with the quinoa.
Add the pistachios, cranberries and herbs to the bowl and mix thoroughly.
Squeeze the juice of 1/2 a lemon over the top and mix through. Add olive oil and salt and pepper to taste.
Also served with the steak on the plate is Tomato Basil salad and Watercress Pomegranate salad
Categories: Dinner, Healthy, Recipes, Salads, Vegetarian
Tags: basil, cauliflower, coriander, cranberries, hippy salad, pistachio, Pomegranate, Quinoa, tomato, Watercress