Melt in the mouth Meatballs with Zucchini Noodles 500g lean minced steak, one egg. Mix well. In blender 2 slices bread with handful of basil & parsley. Mix with mince, roll into meatballs. Simmer in 1 jar tomato purée and 1 jar bolognaise sauce in large pot with lid, for 20 mins. Season with salt and pepper. Serve on zoodles with grated cheese. Zoodles: stir fry zucchini noodles with 1 tsp garlic until al dente
Leftover cashew & almond pulp from making nut milks. Add cacao powder, soaked medjool dates, desiccated coconut, dash agave nectar. Shape into balls and freeze. Dip in melted dark chocolate.
Blackbean Pumpkin Slice Purée 2 cups steamed pumpkin with 3 eggs, one 400g tin rinsed blackbeans, 3/4 cup brown sugar, 1tsp each baking powder & vanilla essence, 1 tbsp raw cacao powder. Add 1 cup desiccated coconut. Pour in lined baking tray, bake 45 mins 175C.
Pear Paste : Peel, core and chop pears until you have 1.2 kilos. Peel core and chop 2 apples ( this adds extra pectin) Gently cook until tender with good pinch allspice and cinnamon, juice of 3 large lemons and 1/3 cup water with lid on. When soft puree with stick blender. Remove lid and rapidly boil with 500 g sugar and 1 pkt Jamsetta, stirring occasionally until reduced by half. Stir continuously until mixture darkens and thickens.
Eggplant Tahini Salad Dressing : Gently fry 1 medium eggplant. Purée with 1 heaped tablespoon tahini (40g) juice 3 limes and 1 dessert spoon apple cider vinegar, salt and pepper. If you use lemons omit apple cider vinegar. I also added a tsp minced garlic. Add approx 1/3 cup water to thin mixture.