Roasted Pepper, Tomato & Pesto Linguette Flatbreads | Mr Organic Recipe
Vegan

I'm a snack-y kind of girl through and through, and one of my favourite go-to's is any form of crisp-bread loaded with a concoction of tasty Italian toppings. Here, I've served up the Mr Organic hand-stretched Classic Linguette Flatbreads topped with roasted red pepper and tomato, salty green olives and fragrant fresh basil on a generous spread of home-made pesto. These make for the perfect afternoon nibble, a pretty fancy party or picnic addition or as an appetiser to any summertime dish...

Prep Time: 10 minutes | Cook Time: 40 minutes | Makes: 10 flatbreads

Ingredients:
4 medium sized tomatoes
2 red peppers
2 tsp olive oil
1 tsp dried thyme
Salt & black pepper
1/2 cup green olives
6 sun-dried tomatoes
Fresh basil leaves
1 packet of Mr Organic Classic Linguette Flatbreads

For the Pesto:
1/3 cup pine nuts
1 cup fresh basil
3 cloves garlic
Juice 1/2 lemon
3 tbsp nutritional yeast
2 tbsp olive oil
Salt & black pepper

Method:
First, preheat the oven to 120 degrees celsius. Then roughly cube the tomatoes and chop the red peppers into 2cm pieces, and place those in a small roasting dish, then drizzle in the olive oil, add in the dried thyme and season well with salt and black pepper. Toss everything together then place it in the oven to roast for 40 minutes, shuffling occasionally. In the meantime, quarter the green olives and chop the sun-dried tomatoes. 

To make the pesto, add all of the ingredients together in a food processor and blend until smooth.

After 40 minutes, remove the roasted pepper and tomato from the oven and leave to cool. Take one of  the Mr Organic Classic Linguette Flatbreads at a time and snap them in half, then spread the pesto onto each one. Add the quartered olives and sun-dried tomatoes into the roasted pepper and tomato, turn it through well and then top each flatbread with the mixture. Finally, tear up the fresh basil leaves and add them on top to garnish.

Storage: 
Keep any remaining pesto in an airtight container and store in the fridge for up to 5 days. Store any remaining roasted red pepper, tomato and olive mixture in an airtight container and use within 3 days for maximum freshness. 

*This is a paid for advertorial in collaboration with Tropic Skincare

If there's ever a national day to get on board with, I've got to give it to one that's specifically designated to bubble baths and what better way to celebrate than with Tropic Skincare's new Tahitian Vanilla and Coconut Bath Foam. Since 8th January marks #NationalBubbleBathDay, I'm rescheduling my usual Friday night soak and I'm pencilling in a ritual of lit Signature Candles, getting my head stuck into my current read and a tub filled with natural suds that also happen to be vegan and cruelty free for this evening instead...


Spaghetti & Courgette Meatballs
Vegan


Whist my Mushroom Meatballs remain one of my all-time favourite recipes, this courgette creation is an alternative that's something a little different and works as a great way to get in some of your five-a-day. They make for the perfect texture, are packed full of flavour with the addition of fresh herbs and spices and when served on a bed of spaghetti in a rich Marinara, creates a just-as-comforting, leaner, greener version of the traditional 'Spaghetti & Meatballs' dish...

Prep Time: 20 minutes | Cook Time: 20-25 minutes | Serves: 2 people

Ingredients:
1 white onion
3 cloves garlic
1/2 tsp paprika
1 tsp dried mixed herbs
1 tsp garlic granules
1 tsp onion granules 
2 courgettes
2 tbsp nutritional yeast
1 tbsp ground flaxseed
1 tbsp plain flour
Salt & pepper
1 tbsp fresh chopped parsley
1 tbsp fresh chopped basil
Spaghetti
Marinara sauce 

Method: 
Finely dice the onion and add it to pan with a drizzle of rapeseed oil, fry it off until soft and then mince the garlic and add that to the pan, allowing it to cook for a few minutes. Then add in the paprika, dried mixed herbs, garlic granules and onion granules, mix it together well and leave it to cook down for a further 3 minutes. In the meantime, grate the courgettes with a hand grater or in a food processor, then place a clean tea-towel in a bowl, tip the grated courgette out into the tea-towel, twist it up and squeeze it tightly to drain out the water from the courgettes into the bowl. This may take some time, but it's important to remove as much of the liquid as possible. Then, place the courgette in the pan and add in the nutritional yeast, flaxseed, plain flour and season well with salt and black pepper. Stir that through, then add in the fresh parsley and basil. Mix well again then set aside and leave to cool slightly. Pre-heat the oven to 180 degrees celsius, then taking 1 tablespoon of the courgette mix at a time, create 12 balls using the palms of your hands. Place those on a lined baking tray and pop them in the oven to bake for 20 minutes, in the meantime, make a basic Marinara sauce in the pan used to cook the courgette mixture, and cook the spaghetti. Remove the Courgette Meatballs from the oven, then drain off the spaghetti once cooked and add it to the Marinara sauce, mix it through then serve the spaghetti with the Courgette Balls and any remaining sauce on the top. Garnish with fresh basil. 

Storage:
The Courgette Meatballs can be refrigerated in an airtight container and used within 2 days. Not suitable for freezing. 


Vegetable Stew in Gravy
Vegan

Still looking for ways to use up your Christmas dinner leftovers? I've got you covered on this one. My Vegetable Stew is basically all the festive trimmings in a bowl, minus the sprouts, with a wonderfully thick gravy. Delicious as is for a warming, winter lunchtime option or as a filling family dinner served with a hunk of bread on the side for soaking up any remaining sauce once the rest has all gone...

Prep Time: 25 minutes | Cook Time: 30 minutes | Serves: 2-4 people

Ingredients:
1 tsp rapeseed oil
1 white onion, sliced 
2 cloves garlic
1 tsp ground fennel seeds
2 celery sticks, chopped
60g green beans, trimmed and halved
250g baby carrots, trimmed and peeled
300g mushrooms
2 medium potatoes, peeled and chopped
1 tbsp fresh chopped rosemary and thyme
1 cup frozen peas
2 tsp Vegemite
2 tbsp vegan Worcester sauce
Salt & black pepper
3 tbsp brown rice flour
1 pint vegetable stock
Fresh thyme for garnishing

Method: 
First add the onion to a large pan on a medium heat with the rapeseed oil. Fry those off until soft, then mince the garlic and add that in next, allowing it to cook off for a minute. Add in the fennel seeds, then the potatoes, celery, carrots, beans and mushrooms and cook that off for a further 5 minutes. Next add in the fresh rosemary and thyme, and the frozen peas, stir well and then add in the Vegemite, Worcester sauce and season well with salt and black pepper. Next add in the brown rice flour, stir it through before then pouring in the vegetable stock, mix it well again, then bring it up to a boil and leave it to simmer on a low heat un-covered for 30 minutes. Serve with fresh thyme on the top. 

Storage: 
Refrigerate in an airtight container for up to 2 days or freeze in an airtight container for up to 2 weeks and use within that time for maximum freshness. 



SHOP MY KITCHEN

Chocolate Hazelnut Spread Melt-in-the-Middle Cookies
Vegan

Whilst I feel I'm more of a cook, I occasionally give the odd sweet treat bake a try - whenever that's the case, cookies are always one of my go-to's and I'm forever tweaking and testing recipes. I've shared something very similar to these before, but this time they've come out top - made with oat flour, these are equally dense as they are soft and chewy, with an all-round sweet vanilla flavour but what really makes these cookies gooey is the melt-in-the-middle centre using the delicious Chocolate and Hazelnut Spread by Mr Organic...

Prep Time: 5 minutes | Bake Time: 15-18 minutes | Makes: 6 Cookies

Ingredients:
2 cups oat flour
1/3 cup coconut sugar

1 teaspoon vanilla powder
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1/3 cup hazelnut milk
¼ cup pure maple syrup
1/4 cup coconut oil, melted
2 flax eggs (2 tablespoons ground flax seed mixed with 6 tablespoons water)
1/2 cup vegan chocolate chips/chunks dark chocolate

Method:
First prepare the cookie filling by placing 2 teaspoon-sized drops of the Mr Organic Dairy Free Chocolate and Hazelnut Spread at a time onto a lined baking tray, repeating 6 times over to create centres for the cookies, then place those in the freezer to set for 1 hour. Meanwhile, preheat the oven to 180 degrees celsius, then sift all of the dry ingredients together in a bowl and whisk until mixed together well. Create a well in the centre, then in a separate bowl, mix all of the wet ingredients together and pour into the well, then using a serrated knife, mix everything together in a figure of 8 motion. Remove the Chocolate Hazelnut Spread drops from the freezer and next, scoop the dough by heaping 2 tablespoons at a time on a lined baking tray, push one of the Chocolate Hazelnut drops into the centre and conceal by moulding the dough around it, adding more if needed. Flatten the cookies slightly with a spatula or slice, divide the chocolate chips between all 6 cookies, gently push them into the top of each and then place them in the oven to bake for 15-18 minutes. Remove and leave to cool slightly before tucking in!

Storage: 
Store any leftover cookies in an airtight container in a cool, dry place for up to 3 days. 
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