Grilled Zucchini and Green Bean Brown Rice Salad with Harissa-Honey Dressing

It’s officially the second day of spring! Let’s make a hearty salad perfect for welcoming the warmer weather and getting our bodies ready for the summer months. This salad features grilled zucchini, crispy green beans, nutty brown rice and a spicy-sweet harissa and honey dressing. Flavoursome, filling, and sturdy it’s perfect for filling lunchboxes all week long. Grilled Zucchini and Green Bean Brown Rice Salad with Harissa-Honey Dressing | Gluten Free | Vegetarian | Thoroughly Nourished LifeBeing told by your doctor that you aren’t allowed to eat veggies, fruit or wholegrains for three days might seem like heaven to some people. Yay: bring on the white bread, white pasta, ice cream! But for me, last week’s restricted diet was a nightmare. So when I woke up on Saturday morning all I could think about was making big luscious, green and grain filled salads to wake my body up again and get my eating back on track.  This spicy, hearty salad was just what the doctor  blogger ordered!Grilled Zucchini and Green Bean Brown Rice Salad with Harissa-Honey Dressing | Gluten Free | Vegetarian | Thoroughly Nourished LifeGreen beans were abundant at the greengrocer on the weekend and I helped myself to a large bag of them because nothing beats the crunch of a green bean snack while I’m cooking, and they are so versatile! I love grilled green beans because the outside gets a little crispy while the inside stays totally fresh and snapable. Zucchini is very sweet around this time of year as the season begins and it begs to be thrown on my little grill pan for just a few minutes to soften and char. Grilled Zucchini and Green Bean Brown Rice Salad with Harissa-Honey Dressing | Gluten Free | Vegetarian | Thoroughly Nourished LifeThe best thing about this salad though is the two finishing touches that bring a big boost of flavour to this hearty green bowl. Firstly, we have a spicy harissa and honey dressing that soaks into each grain of rice and is the perfect partner to crunchy sweet spring greens. Secondly, we finish the salad with a chopped mix of parsley and salty, crumbled feta. Taste explosion! Make a big batch of this gorgeous green salad and eat liberally to celebrate the coming warmer weather, the jacaranda trees that are starting to show signs of life outside my window, and the pure green light that filtered through my weekend walks last weekend. I’m so happy spring is here! I’m going to eat some more salad to celebrate!Grilled Zucchini and Green Bean Brown Rice Salad with Harissa-Honey Dressing | Gluten Free | Vegetarian | Thoroughly Nourished Life

Grilled Zucchini and Green Bean Brown Rice Salad with Harissa-Honey Dressing

Gluten Free | Vegetarian | Serves 2 very generously. Easily multiplied | Leftovers will keep in an airtight container in the refrigerator for up to three days.

Ingredients

  • 1/2 cup brown rice
  • 1 1/2 cups low sodium vegetable stock
  • 1 tablespoon olive oil
  • 1 medium zucchini
  • 2 large handfuls of green beans
  • 1 spring onion
  • 3 cups butter lettuce (or other greens)

For the dressing:

  • 1/2 teaspoon harissa (I used dried, you can use paste instead)
  • 1 teaspoon honey
  • Juice of 1 lemon
  • 1 teaspoon olive oil
  • Salt and pepper

For the topping:

  • 50 grams Greek feta, crumbled
  • 1/2 cup (packed) flat parsley leaves

Method

  1. Place brown rice and vegetable stock in a medium saucepan over medium heat. Bring to the boil. Reduce to a simmer, cover and cook without stirring for 30 minutes or until rice is al dente. Drain off any excess liquid, place in a large bowl, and allow rice to come to room temperature.
  2. Chop zucchini into coins about 0.5cm thick and top and tail beans. Heat olive oil in a grill pan over medium heat and add zucchini coins and beans in a single layer. Cook for about 3 minutes on each side or until softened but not sloppy. Turn over and cook for a further minute or two. Drain on some paper towel and cool to room temperature. Then add to the bowl with the rice.
  3. Slice green onion into thin slices and place in the bowl with the cooled vegetables and rice.
  4. Tear lettuce into large pieces and add to bowl. Toss salad thoroughly.
  5. To make dressing whisk all ingredients together and then pour over the salad.
  6. For the feta topping mix together feta and parsley leaves and pile on top of your salad.
  7. Divide salad between two plates, ensuring both get a decent amount of the feta topping.

Grilled Zucchini and Green Bean Brown Rice Salad with Harissa-Honey Dressing | Gluten Free | Vegetarian | Thoroughly Nourished Life

Grilled Mushrooms and Zucchini with Avocado Basil Pesto and Millet

Grilled mushrooms and zucchini are tossed in bright basil pesto with an avocado twist and served over buttery millet in this light but substantial gluten free, vegetarian dinner that is sure to become a weeknight favourite.

Grilled Mushrooms and Zucchini with Avocado Basil Pesto and Millet | Vegetarian | Gluten Free | Thoroughly Nourished Life | thoroughlynourishedlife.comWhen you are surrounded by piles of unshelved books and mountains of unpacked boxes it’s tempting to ‘just have something quick’ so that you can get on with the insurmountable ‘to do’ list, and forget about sitting down to a real meal. The same thing happens on busy weeks when you aren’t moving house. But in those busy moments, when it is so easy to forget about treating our bodies well, we should take a deep breath and a few moments to focus on thoroughly nourishing ourselves. Half an hour of self care can recharge your batteries and give you the energy to face down that ‘to do’ list and defeat it. That was my story last night. Instead of opting for the quick option (cheese, avocado and rice crackers) I took an hour (including 30 minutes to fuss about with photos) to myself between gym time and unpacking time to make a real meal, the first in our new house, and then I powered through our walk in robe for the rest of the night. Now, let’s talk about what fuelled my fashion foray. Grilled Mushrooms and Zucchini with Avocado Basil Pesto and Millet | Vegetarian | Gluten Free | Thoroughly Nourished Life | thoroughlynourishedlife.comFirst, let’s talk about this pesto. This stuff is dangerously easy to eat straight from the jar. Or spread on any available edible surface. Luckily I managed to control myself and most of it ended up in dinner. I love this avocado-spiked pesto so much. It’s creamy, and smooth but still has signature basil pesto flavour. And it’s super easy to make! In the bowl of a small food processor you just whiz together avocado, almonds, lemon juice, basil leaves, salt and pepper and then stir in finely grated parmesan right at the end. How easy is that!

The pesto is the star of this dish and can save you from many a midweek dinner problem. Some more ideas for this creamy, lemony, basil-filled flavour bomb:

  • Use as the dressing for potato salad
  • Toss with cooked pasta for a super quick dinner
  • Spread it on toast at breakfast time
  • Slather it on buns with veggie burgers
  • Dip your sweet potato fries in it

So many uses for this easy to prepare, bright and moreish condiment!Grilled Mushrooms and Zucchini with Avocado Basil Pesto and Millet | Vegetarian | Gluten Free | Thoroughly Nourished Life | thoroughlynourishedlife.comIn my midweek offering this week my amazing sauce coats hearty grilled button mushrooms and zucchini with a side of buttery millet. As soon as these photos were taken you can bet I mushed everything around so that even the millet was coated in creamy avocado and basil pesto. I just wanted to maximise the amount of pesto in my face. As soon as summer comes I am planting my own basil crop just so I can have this pesto on tap at all times! No more midweek dinner dilemmas!Grilled Mushrooms and Zucchini with Avocado Basil Pesto and Millet | Vegetarian | Gluten Free | Thoroughly Nourished Life | thoroughlynourishedlife.com

Grilled Mushrooms and Zucchini with Avocado Basil Pesto and Millet

Vegetarian | Gluten Free | Serves 3 | Time: 30 minutes

Veganise it: simply leave out the Parmesan cheese for a vegan dinner!

For the omnivores: toss in some grilled chicken with your mushrooms!

Ingredients

  • 3/4 cup dry millet
  • 1 1/2 cups salt reduced vegetable stock (or water)
  • 3 cups button mushrooms, halved
  • 1 medium zucchini, chopped into half moons

For the Avocado Basil Pesto

  • 1 small ripe avocado
  • 2 cloves garlic, peeled and roughly chopped
  • 2 tablespoons whole almonds
  • Juice of 1 lemon
  • 1/2 cup (packed) basil leaves
  • 1-2 tablespoons water
  • 2 tablespoons finely grated parmesan
  • Salt and black pepper to taste

Method

  1. Rinse millet thoroughly in water and drain well. Place in a medium size saucepan with the vegetable stock and bring to the boil over a medium-high heat. When millet reaches boiling point, reduce heat to a simmer and cover the saucepan with a lid. Cook without stirring for 10 minutes or until the water is absorbed. Remove the millet from the heat and stand for 5 minutes before fluffing with a fork.
  2. While the millet is boiling, make the pesto sauce. In the bowl of a small food processor combine avocado flesh, garlic, almonds, lemon juice, and basil leaves. Puree until smooth. The thickness should be similar to mayonnaise. Add 1-2 tablespoons of water if required. Stir in grated parmesan, and season with salt and black pepper to taste.
  3. On a medium non-stick grill pan (or non-stick frying pan) saute mushrooms and zucchini until cooked but still firm. This should take about 5 minutes. Stir frequently.
  4. Once the vegetables are cooked toss the pesto through the vegetables.
  5. Divide millet between plates and top with pesto coated vegetables. Enjoy!

Grilled Mushrooms and Zucchini with Avocado Basil Pesto and Millet | Vegetarian | Gluten Free | Thoroughly Nourished Life | thoroughlynourishedlife.com

Passionfruit Curd Cupcakes with White Chocolate Buttercream | Gluten Free

Buttery gluten free cupcakes filled with sweet-tart passionfruit curd and topped with creamy white chocolate frosting. My passionfruit curd cupcakes with white chocolate frosting bring a ray of sunshine to any day that needs just a little sweet treat.Passionfruit Curd Cupcakes with White Chocolate Buttercream | Gluten Free | Thoroughly Nourished LifeI am crazy about cupcakes, just in case you couldn’t tell. In a world of hearty soups and grain-filled salads, they are the perfect (couple of) bite-size treat. And the cake : frosting ratio is far more favourable for a frosting fiend like me. A few weeks ago at the markets I spotted some beautiful winter passionfruit and I needed, needed I tell you, to do something more with them than just drizzle their sunshine-coloured innards over some thick Greek yoghurt for breakfast. Cupcakes were the perfect solution.Passionfruit Curd Cupcakes with White Chocolate Buttercream | Gluten Free | Thoroughly Nourished LifeI whipped up a batch of buttery, gluten free cupcakes, hollowed out the insides and then got to work making passionfruit curd. If you are apprehensive about making fruit curd, or have had a bad experience in the past, don’t worry. This curd is super easy to make. In fact, this was the first time I had ever made fruit curd so I was scared too! But this technique is easy to master, and once you do, the world of fruit curds is open to you! The three things that are important to remember when making curd are:

  1. have everything in place and measured before you start
  2. keep stirring, stirring, stirring
  3. pay attention to thickness and remove it from the heat when it resembles a thick custard

Passionfruit Curd Cupcakes with White Chocolate Buttercream | Gluten Free | Thoroughly Nourished LifeWhen the curd was cooled it was oh so perfectly sweet but tart and smooth and buttery, and nestled eagerly inside the cupcake hollows. To conceal this tart buttery treat I whipped up a batch of easy white chocolate buttercream and finished the cupcake with swirls of frosting. Chris and I both love this buttercream, and there may have been some post-frosting bowl licking done…Passionfruit Curd Cupcakes with White Chocolate Buttercream | Gluten Free | Thoroughly Nourished LifeSitting on their platter these cupcakes look very unassuming, but once you bite into a tiny treat you are rewarded with the surprise of passionfruit curd paired with the sweet white chocolate buttercream. I took these to work on Monday and they were by far the most popular flavour on display that day – and until I told someone they were gluten free, no one could tell!

Whipping up my favourite treats in gluten free form is one of the best results any kitchen experiment could have. So enjoy some experimenting in your kitchen! Get to making some gluten free passionfruit curd cupcakes with white chocolate buttercream for your nearest and dearest. Let me know if you do! Just tag your creations #nourishedlifecupcakes or @achatwin and let me know how your kitchen experiments are going! Remember, the sweetest part of making cupcakes is sharing with the ones you love!Passionfruit Curd Cupcakes with White Chocolate Buttercream | Gluten Free | Thoroughly Nourished Life

Passionfruit Curd Cupcakes with White Chocolate Buttercream

Note: make the curd first so that it has time to cool while you bake the cupcakes. This recipe will make extra passionfruit curd, which will keep in a well-sealed jar or container in the fridge for up to a week. It is rather enjoyable spread on toast, or swirled into yoghurt as a healthy dessert!

Gluten Free | Makes 15 cupcakes

Ingredients

For the passionfruit curd

  • 1/3 cup passionfruit pulp
  • 75 grams caster sugar
  • 60 grams butter, softened
  • 2 egg yolks

For the cupcakes

  • 70 grams brown rice flour
  • 60 grams sorghum flour
  • 50 grams white rice flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 80 grams butter, softened
  • 150 grams caster sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 2/3 cup plain Greek/natural yoghurt

For the frosting

  • 100 grams white chocolate, melted and cooled
  • 125 grams softened butter
  • 3 1/2 cups icing sugar
  • 2 teaspoons vanilla extract
  • 3 tablespoons milk

Method

  1. Preheat your oven to 180C (350F) and line two 12-hole cupcake tins with papers for 15 cupcakes.
  2. Make the curd first. Whisk together all ingredients in a small, heavy-based sauce pan. Set over low heat, and cook while constantly stirring, for about 10-15 minutes or until the mixture starts to thicken. The curd will resemble a thick custard at this point. Remove immediately from the heat and pour into a clean jar or container. Refrigerate for an hour, or until cooled and set.
  3. Now, to make the cupcakes. In a medium bowl whisk together brown rice flour, sorghum flour, white rice flour, baking powder, and salt.
  4. In the bowl of standmixer fitted with the paddle attachment (or in a large bowl using a handheld mixer) beat the butter and sugar until light and fluffy, about 3 minutes.
  5. Add eggs one at a time and mix until fully incorporated. Scrape down the sides of the bowl between additions.
  6. Add vanilla extract and beat in.
  7. Add flour in two parts alternating with the yoghurt. After each addition mix until just combined.
  8. Spoon batter into cupcake liners fill only two-thirds of the way to avoid spill-over.
  9. Bake for 15-20 minutes or until the tops spring back when lightly touched.
  10. Remove cupcakes from the oven and allow to cool before decorating and frosting.
  11. Once cupcakes are cooled use the small end of a piping tip or a very sharp knife to cut a small (~1cm diameter and 1cm deep) cone from the top of the cupcakes. Spoon about a ½ teaspoon passionfruit into each cupcake.
  12. To make the frosting place the butter in the bowl of a standmixer fitted with the paddle attachment (or in a large bowl using a handheld mixer) and beat until light in colour and creamy, about 2 minutes.
  13. Add melted and cooled white chocolate, icing sugar, vanilla extract, and milk and beat until light and fluffy, about 3 minutes.
  14. Fit a piping bag with your choice of decorating tip, spoon frosting into bag and frost the top of the cupcakes.

Passionfruit Curd Cupcakes with White Chocolate Buttercream | Gluten Free | Thoroughly Nourished Life

Passionfruit Curd Cupcakes with White Chocolate Buttercream | Gluten Free | Thoroughly Nourished Life | thoroughlynourishedlife.com

Roasted Root Vegetables with Millet and Roasted Garlic Marjoram Dressing

Get ready to roast all the winter root vegetables until they are sweet and soft then pile them on top of buttery millet and garnish with a yoghurt-based roasted garlic and marjoram dressing. This dish is comforting, super simple, and filled with good-for-you, fresh, seasonal ingredients.
Roasted Root Vegetables with Millet and Roasted Garlic Marjoram Dressing | Vegetarian | Gluten Free | Thoroughly Nourished LifeSometimes on a Tuesday night on the way home from the gym you get a call from your little sister telling you that she is going to hospital because she has pains in her chest. Sometimes you feel powerless because there is nothing you can do so you need to go home and do something that keeps your hands busy because otherwise you will go crazy. So you go home and peel and chop and roast vegetables while eating roasted almonds and dark chocolate. Or so I hear. Note: she is now home and fine. Not a heart attack just a strained chest muscle. Phew. Roasted Root Vegetables with Millet and Roasted Garlic Marjoram Dressing | Vegetarian | Gluten Free | Thoroughly Nourished LifeNot only are winter vegetables the best for keeping worried hands busy, they are exactly what my body is craving right now. I love all the winter vegetables in their sweet, carbohydrate-storing glory – parsnips, beetroot, sweet potato, swedes, turnips – send me your root vegetables and I will love them. Winter vegetables are hardy, they grow in the rough, hard, cold ground to nourish us all winter long. And when you blast them with heat they will reward you with sweetness, straight from the earth.Roasted Root Vegetables with Millet and Roasted Garlic Marjoram Dressing | Vegetarian | Gluten Free | Thoroughly Nourished LifeI used a mix of my favourite winter root vegetables in this dish, and you can replace the ones that you aren’t too fond of (I am aware that not everyone shares my love for swedes – the vegetable, not the people) with your favourites. The most important thing to remember when roasting a large amount of vegetables is to make sure that your pieces are all roughly the same size. This way they will cook in a similar amount of time and you won’t have crunchy beets and soggy sweet potatoes. Ick. These, mostly uniformly sized, chopped winter veggies were cooked through and soft, but not squishy, and the mix of vegetables provided contrasting flavours in each bite. See, even in the middle of winter variety abounds!Roasted Root Vegetables with Millet and Roasted Garlic Marjoram Dressing | Vegetarian | Gluten Free | Thoroughly Nourished LifeI paired my roasted vegetable gems with millet. I love this ‘pseudo-grain’ (it’s really a seed) for it’s naturally buttery flavour, and how easy it is to prepare. Much like quinoa it goes into a pot on the stove, boils, simmers, sits and voila! Ready to serve in under 20 minutes! The yoghurt sauce was inspired by aioli. I love aioli, but I’ve never tacked it at home (yet…). I had some thick Greek yoghurt, some garlic, and marjoram in the fridge. Roasted garlic is my siren song, so into the oven it went where it turned from sharp edged fresh garlic to golden, molten roasted garlic heaven. Mmmm. The plain sweet, roasted vegetables and buttery millet welcomed the herbed garlic yoghurt dressing perfectly. Gather your favourite winter vegetables and let’s make this tonight!Roasted Root Vegetables with Millet and Roasted Garlic Marjoram Dressing | Vegetarian | Gluten Free | Thoroughly Nourished Life

Roasted Root Vegetables with Millet and Roasted Garlic Marjoram Dressing

Vegetarian | Gluten Free | Serves 4

Note: the vegetables listed below are what I used in my dish, but feel free to replace them with your favourite winter veggies!

Ingredients

  • 2 medium beetroot
  • 1 large swede
  • 2 small sweet potatoes
  • 1 large parsnip
  • 5 large shallots (substitute two red onions)
  • 1 tablespoon olive oil
  • Salt and black pepper
  • 1 cup uncooked millet
  • 2 cups low sodium vegetable stock

Dressing

  • 1 head of garlic
  • 3 tablespoons fresh marjoram leaves (substitute oregano if you’d like)
  • 1 large shallot
  • 1/3 cup plain Greek/natural yoghurt
  • 2 tablespoons verjuice/lemon juice
  • Salt and black pepper

Method

  1. Preheat the oven to 200C (400F) and line a large rimmed baking sheet with baking paper.
  2. Peel and chop beetroot, swede, sweet potatoes, and parsnip into fairly uniformly sized pieces, just larger than a playing dice. Peel shallots and slice in half.
  3. Place chopped vegetables onto baking tray, toss with olive oil and season with salt and pepper. Wrap head of garlic in foil and place on tray too. Roast vegetables for 25-30 minutes or until soft in the centres.
  4. While vegetables are cooking, prepare the millet. Rinse millet thoroughly and then place in a medium sauce pan with vegetable stock. Place over high heat and bring to the boil. Once the millet is boiling, reduce the heat to a simmer, and place the lid on the sauce pan. Cook for 15 minutes without stirring. Remove from heat, allow it to rest for 5 minutes and then fluff with a fork.
  5. To make the dressing. Peel and quarter shallot. Place into a small food processor with marjoram and whizz until finely chopped. Squeeze heads of roasted garlic out and add to food processor. Whizz until combined.
  6. Add yoghurt, verjuice, and salt and pepper to taste and stir to combine.
  7. Divide millet between plates, top with vegetables, and garnish with yoghurt dressing.

Roasted Root Vegetables with Millet and Roasted Garlic Marjoram Dressing | Vegetarian | Gluten Free | Thoroughly Nourished Life

Orange Hazelnut Quick Bread | Gluten Free

My new favourite quick bread recipe. Each bite is earthly sweet with hazelnut meal, brightened with winter sunshine captured in home grown oranges, and fluffy, light, and tender as can be. Orange Hazelnut Quick Bread  | Gluten Free |Thoroughly Nourished LifeSaturday morning in Toowoomba dawned cold and bright. Chris and I snuggled in a cloud of blankets and squishy pillows, still lulled by glasses of Jameson and slices of cheesy pizza the night before. When we tiptoed down the hallway we were instantly sighted by Tilly (the energetic black staffy owned by Chris’s sister Rosie, and her boyfriend Jordan) who shot towards us like a bullet and gifted us with a flurry of puppy kisses. There’s no greeting like a puppy greeting. Warm mugs of sweet English breakfast tea in hand we stood out in the fresh morning air and looked out over the fields behind their house. The mist of the morning clearing under the warm steady strength of a winter sun. Warm from the inside out with a cool breeze on our face. It was a moment too good to ruin with Instagram. The world was at peace.Orange Hazelnut Quick Bread  | Gluten Free |Thoroughly Nourished LifeBefore we left for Brisbane that day Jordan harvested oranges and lemons from his flourishing citrus trees and even a dusky green head of broccoli. Bounty from family gardens is a special gift. Imperfect globes, nubbly, and all manner of shapes. They are garden perfect and sweet.

Sunday morning in Brisbane dawned cold and bright too. While Chris snuggled in I set out for a walk along the bay. I tipped my face up to the sun and let the sea breeze carry me all the way home. All the way home to my warm little kitchen with the windows open to the ocean and the sun-warmed porch and chair. Home to grate orange zest and rub it into sugar to help it release precious aromatic oils, to beat together eggs, yoghurt, and milk. Pour into a bowl with hazelnut meal and wholemeal flours. Spread into a pan, baked while I read in the porch chair curled tightly into the story of Werner and Marie-Laure. The bread rises and bakes through, and steams when I cut the first slice, which I eat standing in the kitchen, smelling oranges and feeling the world, my little world, totally at peace.Orange Hazelnut Quick Bread  | Gluten Free |Thoroughly Nourished LifeI love making gluten free quick breads. They are so easy and the flavour options are endless. They make great weekend breakfasts, or weekday lunch box treats. With few ingredients and a simple method, quick breads are a great place to start your gluten free baking journey. My Orange Hazelnut Quick Bread is based on, you guessed it, hazelnut meal, and the hazelnut flavour is further enhanced with a touch of Frangelico. You can leave out this hazelnut liqueur if you would like. Just replace it with a tablespoon of orange juice instead.  Orange zest is our second major flavour. The secret to bright orange flavour? Rub the orange zest into the sugar to help release the essential oils! Like many of my quick bread recipes yoghurt keeps this bread light and airy, but moist, with a slight tang. Greek yoghurt is a major player in successful gluten free baking as it replaces some of the protein (usually provided by gluten) that is important for structure in baked goods.

This moist and airy gluten free quick bread is best on the day it is made, or the next day. It is also delightful sliced, toasted and spread with butter. And, if you have some, this bread would be brought to heavenly heights with a swipe of Nutella…Orange Hazelnut Quick Bread  | Gluten Free |Thoroughly Nourished Life

Orange Hazelnut Quick Bread

Gluten Free | Makes 8-10 slices | Will keep at room temperature in an airtight container for up to three days | Freeze well-wrapped for up to two months

Ingredients

  • 100 grams brown rice flour
  • 80 grams white rice flour
  • 100 grams hazelnut meal
  • 60 grams buckwheat flour
  • 1/2 teaspoons salt
  • 3 teaspoons baking powder
  • 1/2 cup caster sugar
  • Zest 2 oranges
  • 1/2 cup milk
  • 1/2 cup Greek/natural yoghurt
  • 3 eggs
  • 3 tablespoons rice bran oil (or other flavourless vegetable oil)
  • 1 teaspoon vanilla essence
  • 1 tablespoon Frangelico (optional)

Method

  1. Preheat your oven to 180C (350F). Butter and line a 9 x 5 inch loaf tin. Set aside until required.
  2. In a large bowl whisk together brown rice flour, white rice flour, hazelnut meal, buckwheat flour, salt, and baking powder.
  3. In a separate medium mixing bowl rub orange zest into caster sugar until combined. This helps release the oils from the orange skin and enhances flavour.
  4. Add milk, yoghurt, eggs, rice bran oil, vanilla essence, and Frangelico (if using). Whisk until smooth.
  5. Pour wet ingredients into dry ingredients and stir until just combined.
  6. Pour batter into prepared tin and smooth top slightly.
  7. Place in oven and bake for 50-60 minutes or until a wooden skewer inserted into the middle comes out clean.
  8. Remove loaf from oven and allow to cool in tin for 10 minutes before removing and allowing to cool on a rack before slicing.

Orange Hazelnut Quick Bread  | Gluten Free |Thoroughly Nourished Life

Curried Cauliflower, Split Pea, and Corn Soup with Spiced Chickpea and Seed Sprinkle | Vegan | Gluten Free

Creamy, hearty, curry-spiced soup with a bright, crunchy, spicy chickpea and seed sprinkle that will comfort you through any winter night. The secret: this soup is entirely vegan and gluten free. The creaminess comes from cauliflower, split peas, and the secret ingredient: cashews. Set the stove to simmer, it’s time for comfort food.Curried Cauliflower, Split Pea, and Corn Soup with Spiced Chickpea and Seed Sprinkle | Vegan | Gluten Free | Thoroughly Nourished LifeI am a serial list maker, and also, sometimes, a cereal list maker. I have a notebook that I carry around with me that I fill with lists and recipes and plans. Lists of things I want to bake, places I want to visit, things to do, shopping lists, packing lists. I have pads of sticky notes everywhere: in my car, multiple stacks on my desk, next to the bed, in the kitchen, in my handbag. I find these notes in the most unlikely of places, and each re-found list brings questions of what I was thinking/baking/making at the time. Sometimes the ideas are wonderfully delicious (like these tostadas and those cupcakes), and sometimes I just don’t remember what I was thinking (Xigua? Good Scrabble word apparently). At the moment we are preparing to move into our new house – cue massive list explosion!Curried Cauliflower, Split Pea, and Corn Soup with Spiced Chickpea and Seed Sprinkle | Vegan | Gluten Free | Thoroughly Nourished LifeAs a result of all these lists I sometimes lose the recipes that I want to make right now! (Although, I do have a master list of recipes…) So when the latest Donna Hay magazine showed up, and after I had pasted sticky notes on nearly every page. I promised myself that I would make one of the recipes right now! After all this issue is filled with warming winter recipes that are perfect for our cold, misty evenings.

Tonight, when while we prepared to travel to join family in farewelling Nanny we needed a little comfort, so soup was just the right fit. We sorted through ties, found (and untangled) pantihose (seriously, how do they get so tangled?), ironed shirts, and listened to history radio shows, and all the while this hearty soup bubbled on the stove ready to offer comfort and warmth.Curried Cauliflower, Split Pea, and Corn Soup with Spiced Chickpea and Seed Sprinkle | Vegan | Gluten Free | Thoroughly Nourished LifeEverything in this bowl is comfort. Cumin, coriander, and mustard seeds warm gently over the stove and mingle with garlic and onion to form a solid flavour base for this hearty vegan soup. Yellow split peas and cashews offer valuable plant-based protein and melt into the other ingredients and become the support for the key players cauliflower and corn. In fact, this soup is entirely plant-based. Despite its heavy, creamy texture, there is no cream. All of the silken smooth texture comes from blending the cooked split peas and softened cashews with the cauliflower. No one would be any the wiser if you didn’t tell them about the absence of cream. I don’t think they’ll mind be fooled when bellies are warmed and spoons are scraping the bottoms of bowls.Curried Cauliflower, Split Pea, and Corn Soup with Spiced Chickpea and Seed Sprinkle | Vegan | Gluten Free | Thoroughly Nourished LifeTo top off these creamy bowls you make a quick, crunchy topping of chickpeas, mixed seeds, garlic, and an echo of the same spices used in the soup with just a touch of sugar. Sprinkles aren’t only for cupcakes, don’t you know. The perfect partner to a bowl of creamy soup is a crunchy, spicy topping and this one provides. I can just imagine how amazing it would taste as a topper for avocado toast too! This sprinkle is a pumped up version of dukkah. All your spicy, nutty, sweet topping dreams come true. Curried Cauliflower, Split Pea, and Corn Soup with Spiced Chickpea and Seed Sprinkle | Vegan | Gluten Free | Thoroughly Nourished LifeNeed a list for this soup? Here you go:

  • Healthy – check
  • Hearty – check
  • Warmly spiced – check
  • Creamy – double check
  • Weeknight friendly – check

Check dinner off your list tonight with my Curried Cauliflower, Split Pea, and Corn Soup with Spiced Chickpea and Seed Sprinkle.

Curried Cauliflower, Split Pea, and Corn Soup with Spiced Chickpea and Seed Sprinkle

(Adapted from: Donna Hay, Issue 81)

Gluten Free | Vegan | Serves 4 | Leftovers will keep in the refrigerator for up to three days or frozen for up to a month

Ingredients

Soup

  • 1 brown onion
  • 2 cloves garlic
  • 1 medium head cauliflower (about 500 grams)
  • 2 tablespoon olive oil
  • 2 teaspoon ground coriander
  • 2 teaspoon ground cumin
  • 1 teaspoon mustard seeds, ground
  • 1 cup yellow split peas
  • ½ cup unsalted cashews
  • 1.5 L low sodium vegetable stock
  • 2 ears of corn

Spiced Chickpea and Seed Sprinkle

  • 2 tablespoons olive oil
  • ½ cup chickpeas
  • 2 cloves garlic
  • 2 tablespoons pumpkin seeds
  • 1 tablespoon sesame seeds
  • 1 tablespoon sunflower seeds
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • 1 teaspoon brown sugar

Method

  1. Peel and finely dice brown onion. Peel and crush garlic. Chop cauliflower into florets and chop the stem into chunks.
  2. Heat oil in a large saucepan over a medium heat. Add onion, garlic, coriander, cumin, and garlic and sauté until spices are fragrant and onion is softened, about 5 minutes.
  3. Add cauliflower, split peas, cashews and vegetable stock. Increase the heat to high and bring pot to the boil.
  4. Once boiling, reduce the heat to low and cover the pot. Simmer the soup for 30 minutes or until the split peas are tender and the cauliflower is falling apart.
  5. Remove soup from the heat and use a hand held (immersion) blender to purée soup to desired consistency. Season with salt and pepper to taste.
  6. Place soup back on a low heat to keep warm. Chop the kernels from the corn and add to the soup. They will cook gently while you make the seed sprinkle.
  7. While the soup is simmering, make the spiced chickpea and seed sprinkle. Peel and thinly slice garlic. Heat olive oil in a small frying pan. Add chickpeas, and garlic and saute until garlic is softened, about 2 minutes. Add seeds, spices, and sugar and sauté until golden, about 1 minute.
  8. Serve soup in deep bowls and top with spiced chickpea and seed sprinkle.

Curried Cauliflower, Split Pea, and Corn Soup with Spiced Chickpea and Seed Sprinkle | Vegan | Gluten Free | Thoroughly Nourished Life

Pumpkin, Black Bean and Avocado Tostadas with Roasted Poblano Sauce | Gluten Free | Vegan

Crunchy toasted tortillas filled with sweet roasted butternut pumpkin, hearty black beans, creamy avocado, and spicy coriander and roasted poblano sauce. This vegan, gluten free dish makes a great week night meal, or a memorable winter lunch with friends!

Pumpkin, Black Bean and Avocado Tostadas | Vegan | Gluten FreeGrowing up ‘Mexican-inspired food’ meant one of two meals: beef tacos, or taco spuds. I still love a good taco (now with beans) and taco spuds are one of the true pleasures in life, especially when piled high with cheese and really fluffy guacamole. Now, my definition of Mexican-inspired food has grown considerably, thanks to lots of American friends on the internet, and some time in California, spiritual home of the taco and tostada.

I love the ease of tostadas – just a really crunchy tortilla or soft taco really. You can top them with any combination of vegetables, beans (or meat), cheese, and sauce that you like, then fold and crunch your way through. Or, you know, be ladylike and eat them with a knife and fork. I prefer to eat these with my hands. It’s so much more fun that way!

Pumpkin, Black Bean and Avocado Tostadas | Vegan | Gluten FreeWhen I think of Mexican food I usually think first of bright red sauce, fresh tomatoes, and salsa. But there is so much more to explore in the fusion of Mexican and other cuisines, or taking inspiration from the seasons. Winter heralds the season of sweet, dewy butternut pumpkins and creamy plump avocados, both of which pair beautifully with smoky black beans, and my bright roasted poblano, coriander, and lime sauce. It’s not exactly authentic, but these vegan, gluten free tostadas celebrate winter’s seasonal produce and have all the elements that will have your taste buds craving for just another messy delicious bite.
Pumpkin, Black Bean and Avocado Tostadas | Vegan | Gluten FreeMy roasted poblano sauce is bright with fresh coriander and lots of lime juice. The roasted poblanos are a soft heat. If you want more spice, try dicing up a green chilli and adding it to the blender with the coriander. This sauce would also make a great addition to guacamole, or as a quick topping for grilled vegetables or meat. In these tostadas the sweet cubes of roasted butternut pumpkin combine with creamy chunks of avocado and spicy poblano sauce in every bite and assault your tastebuds from every angle.

Pumpkin, Black Bean and Avocado Tostadas | Vegan | Gluten FreeThese Pumpkin, Black Bean and Avocado Tostadas with Roasted Poblano Sauce do make a great week night meal, but add a few margaritas (or a sweet dry white wine), maybe some salsa and chips, and you have the perfect menu for a sunny winter lunch with friends.

There’s something endearing about this sort of get your hands dirty food. People have to drop pretensions and just come to the table just as they are. Dig your hands in, connect with your food and just have some fun. Connecting through food with the people you love, now that’s the most authentic dish no matter where you are.
Pumpkin, Black Bean and Avocado Tostadas | Vegan | Gluten Free

Pumpkin, Black Bean and Avocado Tostadas with Roasted Poblano Sauce

Serves 2-3 | Gluten Free | Vegan

Ingredients

For the sauce

  • 2 poblano chilies
  • 2 cloves garlic, crushed
  • 1/2 cup (packed) coriander leaves
  • Juice of 2 limes
  • Small onion
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

To assemble

  • 500 grams butternut pumpkin
  • 6 small gluten free corn tortillas (I used these ones)
  • 400 gram can black beans
  • 1 small avocado

Method

  1. Preheat your oven to 200C (400F) and line two baking trays with baking paper.
  2. First, make the sauce. Place chilies onto one of the baking trays. Roast until the chili’s skin has softened and blackened. This will take about 30-40 minutes. Turn the chilies over every ten minutes. Once chilies are cooked allow to cool to room temperature.
  3. Place chilies into small food processor (or a blender) and add garlic, coriander, and lime juice. Process until combined but still a little chunky. Dice onion and stir through the sauce along with the salt and pepper. Set sauce aside until needed.
  4. Peel butternut pumpkin and cut into playing dice-sized pieces and place them on the baking tray. You can re-use the chili tray and paper (it makes for less clean up!).
  5. Roast until the pumpkin is soft to the centre, about 20 minutes. Keep warm until serving.
  6. Place corn tortillas in a single layer on the second baking tray. Bake for 5 minutes on one side, then flip over and bake for 5 minutes on the second side. This will crisp up the tortillas.
  7. While the tortillas bake, drain and rinse black beans. Place in a small sauce pan and warm gently over a low heat.
  8. Dice avocado in preparation.
  9. To assemble: place a tortilla on your plate, top with roasted pumpkin, warmed beans, and dice avocado. Drizzle roasted poblano sauce over the top. Dig in!

Pumpkin, Black Bean and Avocado Tostadas | Vegan | Gluten Free

Paprika Roasted Vegetables with Winter Herb Quinoa | Gluten Free | Vegan

Big bowls of spice roasted vegetables paired with winter herb scented quinoa makes for a hearty, healthy and comforting winter dinner. This is my kind of two pan dinner for easy, healthy, winter dinners.

Paprika Roasted Vegetables with Winter Herb Quinoa | Gluten Free | VeganI’m not about winter. I’m not about the cold, the chapped lips, the running from my car to the gym and to my house just to be warm. I’m not about the drippy noses and pantyhose. I’m a born and raised Queenslander. Give me hot, humid, hairstyle-destroying days, long hours of bestial sunshine, and skies that turn black and crack with lightening, flooding rains that turn streets into rivers. But, given that I have yet to become a billionaire who can winter somewhere more appropriate (Hawaii? Southern California? South Coast of France?) I am learning to do winter.

Paprika Roasted Vegetables with Winter Herb Quinoa | Gluten Free | Vegan | Thoroughly Nourished LifeYes, I’m 28 years old and still learning how to do winter. To coax myself into ‘the cosy months’ I am layering my clothes; taking long walks in cheek-slapping winds under brilliant blue skies; snuggling in bed with a good book (or two) and my new leopard print pyjama pants (embrace that 80s tackiness); spending time finding the perfect skinny chai latte; and roasting all the vegetables.

Paprika Roasted Vegetables with Winter Herb Quinoa | Gluten Free | Vegan | Thoroughly Nourished LifeWe’ve spoken before about my love for roasting vegetables at high temperatures until they surrender their starchiness to sweetness and become nature’s candy. That’s what roasted vegetables are folks, nature’s sweet candy. This recipe features sweet winter carrots, red capsicum, and onions roasted with warming spices until the spicy-sweet-savoury reaches the perfect tipping point – and you only need one sheet pan and one medium saucepan to create this hearty, healthy, winter meal.

This two-pan supper was inspired by my Dad who has a knack for creating delicious, savoury suppers in just one pot. He call’s them ‘The Bob Specials’. You never quite know what’s going to be in the pot, but once it has stewed and simmered for a while the results are always delicious. My recipe is filled with veggies, and chickpeas and my favourite winter spices and pairs perfectly with some fluffy rosemary and thyme flecked quinoa. This makes enough for two, but is easily doubled or tripled to feed your family, or provide leftovers for delicious healthy meals all week long.

Together, we are going to do winter right.

Paprika Roasted Vegetables with Winter Herb Quinoa | Gluten Free | Vegan | Thoroughly Nourished Life

Paprika Roasted Vegetables with Winter Herb Quinoa

Vegan | Gluten Free | Serves 2-3 (easily multiplied) | Time: 40-45 minutes | Leftovers keep well for up to three days refrigerated in an airtight container

Make it for your meat lover: this bowl would go well with some roasted chicken breast, or even a crispy-skinned fillet of salmon.

Ingredients

  • 3/4 cup quinoa, rinsed
  • 1 1/2 cups low sodium vegetable stock
  • 1 tablespoon olive oil
  • 3 large carrots
  • 1 medium red capsicum
  • 1 large red onion
  • 2 fat cloves garlic (or 4 skinny ones), crushed
  • 1 cup chickpeas (400 gram tin, drained and rinsed)
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon chopped fresh rosemary leaves

Method

  1. Before starting the quinoa, preheat your oven to 200C (400F).
  2. Place quinoa and vegetable stock in a medium sized saucepan with a tight-fitting lid. Place on stove over a medium-high heat and bring to the boil. Once the stock is boiling, reduce the heat to a simmer, and put the lid on the saucepan. Cook, without stirring, for 20 minutes. Then, remove from the heat and leave for 5 minutes before fluffing the grains with a fork.
  3. While your quinoa is cooking, line a baking sheet with aluminium foil.
  4. Top and tail carrots and dice into small chunks. Core and dice capsicum, and peel and dice onion. Place all vegetables on baking sheet. Drain and rinse chickpeas and place on baking sheet with vegetables.
  5. Drizzle over olive oil and sprinkle on crushed garlic, cumin, paprika, salt and pepper and use clean hands to thoroughly toss the vegetables to ensure they are covered in the oil and herbs.
  6. Roast vegetables and chickpeas in the preheated oven for 30-40 minutes or until your carrots are soft all the way through.
  7. When the vegetables are done roasting, stir the chopped thyme and rosemary through the cooked quinoa.
  8. To serve: divide quinoa between serving bowls and top with roasted vegetables.

Paprika Roasted Vegetables with Winter Herb Quinoa | Gluten Free | Vegan | Thoroughly Nourished Life

Cumin Roasted Pumpkin and Brown Rice Moroccan Salad | Vegan | Gluten Free

Filling, healthy comfort food perfect for autumn evenings. Chunks of sweet pumpkin roasted in cumin pair with a pilaf of brown rice studded with plump dried apricots and toasted cashews highlighted with fresh, peppery rocket and a spicy lime and coriander dressing. This is a simple, easy to make meal made with high flavour ingredients to satisfy your tastebuds and quell comfort food cravings.

Cumin Roasted Pumpkin and Brown Rice Moroccan Salad | Vegan | Gluten Free | Thoroughly Nourished LifeOn Saturday night I rescued a dog. I was out for a second walk in the afternoon (after some major cupcake testing) when I came across a very friendly, very lost looking, little white dog. There were no open gates nearby, no owners calling out for the puppy to come back, so I approached and gently picked the little puppy up. She obviously belonged to someone because she was plump and well-cared for and very friendly. After knocking on doors in the street for 20 minutes, and encountering some helpful neighbours, I still had a little puppy with no home.

Luckily we have a 24 hour vet close by, so with the help of one of the neighbours and his rope-tying skills (it’s a good thing to live near a marina in these times) the little pup and I walked the 3km to the vet in the growing dark. Though we were complete strangers to each other, our companionship was thick and fast. When we reached a road I would carry the little pup across and in turn she would snuggle into my chest and keep me warm from the wind. On arrival the vet scanned the pup and luckily found a microchip with all the owner’s details. I knew that in an hour or so my little walking companion would be safe and sound in her parent’s arms. Lesson learned: when the universe leads you to go on a second walk in the afternoon you should listen. It feels good to do good sometimes.

Cumin Roasted Pumpkin and Brown Rice Moroccan Salad | Vegan | Gluten Free | Thoroughly Nourished LifeAfter my walk back home through the chilly night I was cold and wishing for a bowl of something hearty to soothe a hungry belly. I needed spice and whole grains and sweet roasted winter vegetables. This salad was exactly what I was craving.

Cumin Roasted Pumpkin and Brown Rice Moroccan Salad | Vegan | Gluten Free | Thoroughly Nourished LifeIt all starts with a pot of brown rice boiled with spices and chunks of golden butternut pumpkin rolled in cumin and olive oil and roasted until they are soft and golden. These two are joined by fresh peppery rocket, sweet dried apricots and crunchy roasted cashews. The dressing is easy to whisk together, lime juice, fresh coriander, and more spices. Every layer of this salad echoes a mix of spices. The result is a simple, easily-made salad with layers of flavour and texture. This is healthy, nourishing, autumn comfort food at its best. Being kind and nourishing to your body gives you the reserves to be kind and nourishing to others.

Cumin Roasted Pumpkin and Brown Rice Moroccan Salad | Vegan | Gluten Free | Thoroughly Nourished LifeCumin Roasted Pumpkin and Brown Rice Moroccan Salad

Vegan | Gluten Free | Serves 4 as a light meal | Leftovers will keep in airtight container in the refrigerator for up to three days

Ingredients

  • 3 teaspoons ground cinnamon
  • 4 teaspoons ground cumin seeds
  • 3 teaspoons ground coriander seeds
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 cup brown rice
  • 2 cups water
  • 1/2 small butternut pumpkin (500-600 grams)
  • 1/4 cup cashew halves
  • 4 cups baby rocket leaves
  • 1/3 cup chopped dried apricots
  • Juice of 1 lime
  • 1/4 cup chopped fresh coriander

Method

  1. Gather all your spices so that you know you have everything you need.
  2. Preheat your oven to 200C (400F) and line a baking sheet with baking paper.
  3. Place brown rice in the bottom of a heavy-based saucepan along with 1 teaspoon cinnamon, 1 teaspoon cumin, 1 teaspoon coriander, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Place over a medium heat and toast until spices become fragrant. Turn the heat to low and add the water. Be careful as it may sputter a little. Increase heat to high and bring to the boil. Once boiling,  and reduce to a simmer. Cook, without stirring for 30 minutes. Remove from heat, drain the excess liquid and allow to cool.
  4. While rice is cooking prepare the pumpkin. Peel butternut pumpkin and dice into large-ish cubes (about 2.5cm/1 inch cubed). Place on prepared baking sheet. Drizzle over 1 tablespoon of olive oil and then sprinkle on 2 teaspoons ground cumin. Roll the pumpkin around so that everything is coated in oil and spice. Roast in preheated oven for 30 minutes or until the pumpkin is tender all the way to the centre. Add the cashews in the last 5 minutes of cooking to roast them.
  5. Once your pumpkin, cashews, and rice are cooked you are ready to assemble the salad.
  6. Place rocket leaves and apricots into a large bowl. Add pumpkin, cashews and rice.
  7. Whisk together lime juice, remaining 1 tablespoon of olive oil, remaining spices, salt and pepper. Pour dressing over the salad and toss gently but thoroughly. Sprinkle chopped coriander on top and serve.

Cumin Roasted Pumpkin and Brown Rice Moroccan Salad | Vegan | Gluten Free | Thoroughly Nourished Life

Grilled Mushrooms with Coriander Millet and Lemon-Tahini Sauce | Gluten Free | Vegan

Bright, fresh, grilled sweet corn and coriander pair with buttery millet and hearty grilled portobello mushrooms and creamy lemon-tahini sauce. This dish is just what I want to come home to while the summer sun is still shining, but a heartier autumn wind is setting in. Overall, a simple, elegant, and fast week night meal to make healthy, seasonal eating easy and delicious. Roasted Mushrooms with Coriander Millet and Lemon-Tahini Sauce | Gluten Free | Vegan | Thoroughly Nourished LifeHas anyone been mushroom foraging before? Me neither, but it is high on my foodie bucket list. Mushroom foraging seems to be a hobby for the landed gentry who drive Land Rovers and wear tweed hats and those puffy jackets that only look good on middle aged women bearing a resemblance to Helen Mirren. Given our recent rainstorms and hot fuggy days our backyard has become prime mushroom growing ground. Not that we are eating any of those mushrooms! Luckily the weather has been kind to our local mushroom growers too, and our favourite varieties of fungi have started sprouting at stalls all across the farmers market too. No need for a tweed hat or puffy vest at all. Today’s recipe uses large portobello mushrooms. I find that they have a lot more flavour than flat field mushrooms, and they are often thicker and more substantial too.

Roasted Mushrooms with Coriander Millet and Lemon-Tahini Sauce | Gluten Free | Vegan | Thoroughly Nourished LifeOur long hot summer means that the hot weather harvest vegetables are still going strong, and the corn at the markets is extra sweet. I love the mingling of summer and autumn that happens in March. This plate is a celebration of the end of a sweet summer and the beginning of a rich and nourishing autumn.

Millet is one of my favourite wholegrains. It’s actually an ancient seed, and used most commonly in birdseed, but the birds certainly know a thing or two: millet is super nourishing. Naturally gluten free, and filled with iron, B-vitamins and calcium, this little seed is a nutritional powerhouse and a great alternative to quinoa or rice. Millet by itself has a buttery flavour and I cook mine in low-sodium vegetable stock for added flavour and then spice it up at the end with handfuls of chopped fresh coriander. The tahini, lemon and garlic dressing is a creamy and bitey finishing touch.

Roasted Mushrooms with Coriander Millet and Lemon-Tahini Sauce | Gluten Free | Vegan | Thoroughly Nourished LifeThis recipe is simple, so remember to choose the best of each ingredient. Glossy sunshine yellow sweetcorn, firm portobello mushrooms and the freshest herbs you can find. Hopefully next summer I’ll be foraging fresh herbs from my own garden! Now that’s at the top of my foodie bucket list! Other contenders: picking apples, owning an olive tree (there’s a farm nearby where you can ‘sponsor an olive tree’ and they harvest and preserve each year’s harvest for you), making my own cheese, and going on a wine tour in France, among other things. For now, I’ll settle for a hearty and bright autumn plate and a food magazine to dream over.
Roasted Mushrooms with Coriander Millet and Lemon-Tahini Sauce | Gluten Free | Vegan | Thoroughly Nourished Life

Grilled Mushrooms with Coriander Millet and Lemon-Tahini Sauce

Gluten Free | Vegan |  Serves 2

Ingredients

  • 1/2 cup millet
  • 1 cup reduced-salt vegetable stock
  • 4 large flat portobello mushrooms
  • 2 cobs sweetcorn, husks removed
  • 1/2 cup chopped coriander
  • Juice 1 lemon
  • 1 tablespoon olive oil
  • 1 1/2 tablespoons tahini
  • Salt and Pepper
  • 1 large garlic clove, crushed

Method

  1. Rinse millet and place in medium saucepan with vegetable stock. Place over high heat and bring to the boil. Once it starts boiling, reduce to a simmer and cover with a lid. Cook for 15 minutes. Remove from heat and stand for 5 minutes before fluffing grains with a fork.
  2. Heat a large non-stick griddle pan (or non-stick frying pan) over a medium-high heat. Cook mushrooms cap side down for 3 minutes or until starting to brown. Turn over and cook cap side up for another 3 minutes. Grill corn at the same time, turning frequently so that all sides are cooked evenly.
  3. While the mushrooms and corn are grilling make the dressing. In a small bowl whisk together lemon juice, olive oil, tahini, salt and pepper, and garlic until well mixed and creamy.
  4. When corn is cooked cut kernels from the cob. Mix corn and coriander through cooked millet and divide between plates.
  5. Top millet with mushrooms and drizzle sauce over the top.

Roasted Mushrooms with Coriander Millet and Lemon-Tahini Sauce | Gluten Free | Vegan | Thoroughly Nourished Life