It’s not quite time to panic and rush to the carbs as the weather turns… But here’s a hash recipe anyway!
Vegan feta
1 block pressed, fresh tofu
1TB nootch
1TB miso paste
80ml coconut oil, melted
2TB lemon juice
1TB apple cider vinegar
½ tsp salt
1tsp onion powder
½ tsp garlic powder
1 tsp chives (dried or fresh)
Blend till smooth, set in fridge.
Slaw
Red cabbage
Fennel
celery
salt
olive oil
2TB of feta
nuts and seeds of choice, toasted
Mix some olive oil, salt and feta, shred veggies and stir through the celery, fennel and red cabbage.
Potato and silver beet hash:
Ingredients
2 potatoes
2 cloves garlic
2 silverbeet stems
1 tablespoon mustard
1TB lemon juice
olive oil
salt and pepper
Method:
- Cut the potatoes in bite size cubes and boil until just cooked.
- Drain and leave potatoes to steam.
- Put a pan with some olive oil on medium heat and add the potatoes.
- Finely chop the garlic and add to the pan when the potatoes are starting to golden. Chop silverbeet and add once garlic looks golden. Cook until silverbeet has soften then add the mustard. Lemon juice and salt and pepper.
Stir well to coat evenly.
Pea Puree
200g frozen peas
1 TB lemon juice
1tsp vege stock
2TB sweet chilli
1 tsp paprika
2TB olive oil
salt and pepper
Blend for around 1 minute, taste and adjust seasoning. Scrape down blender and blitz again.