Different Ways with Vegetables

Stir Fry, Salads, Slaw, Steamed, Sautéed, Roasted, skewers, Pickled, Slow cooked






Cauliflower : Steamed, Sautéed, Roasted, Make into Mash or Replace rice with Cauli rice . Nice with bacon, onions, Brussel sprouts, Stir-fry’s, Garlic, Chili -deseeded and de-skinned, Ginger, mustard seeds also go well with Cauli, Curries, Gratin, Pizza or Wrap base










Broccoli: Steamed, Roasted, Season with sea-Salt and pepper. Add beef, pancetta, chicken, turkey. Stir-fry, Oyster Sauce, Garlic, Ginger, Chili de-skinned and deseeded, Curries, Dijon, Gratin, pizza or wrap base

Mash:  (Crème Fraiche or coconut milk with cooked Vegetables in blender) Can add leek, onion, shallots, Sea-salt and black pepper.  Types of Mash Beetroot, Carrot, Sweet potato, Parsnip, Cauliflower

Carrot, Celery & Onions: Options include add to other vegetables, Meat, Poultry or Fish, Coconut Milk, Curry Powder, Coconut Aminos. You can also pickle or make them into salad, or crudités or skewers with meat, or for stews/slow cooking
Carrot : Steamed, Baked, Make into chips, soups, stir fries, Crudités, salad and slaws
Celery : Sautéed, Mix w Aioli or mayo or chicken or tuna in lettuce wrap, crudités, soup, stir fries, char grilled on bbq, Add bacon to celery, or walnuts and apples, salads with radish.
Onions : sautéed, fried, baked, slow cooked, stir fried, salads and slaws
Soup Base – Sauté Carrot, Celery, Onion, Then add for soup base organic bone-broth or stock , herbs, Sea-salt and Black Pepper.

Mushrooms complete with Butter, garlic, sage, thyme, mint, bacon or prosciutto, coconut aminos, ginger, spinach or kale. Make into a Strog or bolognaise sauce, or gravy, With Eggs in a Omelette or frittata










Wombok/Asian Cabbage – Asian Slaw or Chow Mein (*No noodles), Chicken or Beef Thai salad

Red/Green Cabbage : make into Slaws, Sautéed w onion, garlic and organic butter, Gluten Free oyster, Garlic, Ginger, Chili deseeded and de-skinned, Egg, Green Shallots, Salads or as a replacement for noodles in broths

Quick Curry Sauce 4 ways

My adapted version of Jamie Oliver Cook in Curry Sauce he had on boys weekend. I didn’t have some of the ingredients at time of making it so here is what I did have and it was a nice curry








Ingredients serves 4

1Tb Olive Oil

1tsp Seeded wholegrain Mustard

1tsp fenugreek seeds

1pot Thai Green Curry Paste (Five taste Curry Pot)

1 handful fresh chili leaves from my chili pot (*Use curry leaves if you have them)

1tsp fresh grated ginger

1tsp fresh grated Tumeric

1 onion diced red and brown mixed 1/2 of each

5 plumb tomatoes chopped

1tsp chili powder

400g organic Coconut Milk



Chop tomato and onions and add with remaining ingredients except coconut milk to pan.

cook for about 10minutes then add coconut milk and stir in for a couple of minutes until mixed through.

(Be careful not to curdle it)

Remove from heat and store in sealed container in fridge until ready to use it

For Fish add 100g fish fillet boneless skinless per person,  1tb tamarind paste and 1 handful fresh spinach

For Chicken add 1Tb Cashews and 100g chicken per person

For Vegetarian add sweet potato, capsicum, zucchini, baby yellow squash, spinach, pumpkin, Cauli, lentils, green beans