GMO?? We say no!

So there's a lot of hype about GMO reduce at the moment and I'm concerned.  I can't enjoy fresh vegetarian produce knowing it isn't pure, I mean who wants pig particles in their tomatoes?  Interested in knowing what peoples thoughts are?  are you concerned?  Will organic produce demand increase?  I've been finding it hard to find reproducing pure seeds to start.  Let's not let others determine what we eat and monopolise the ability to produce fresh produce.  

Mushroom and Onion Potato pancakes

Mushroom and Onion potato pancakes

Ingredients

·         Two large Dutch potatoes

·         Half a brown onion

·         ¾ cup of chopped mushrooms

·         1 free range egg

·         ¾ cup of grated vegetarian cheese

·         Salt and pepper

·         1 table spoon of chopped garlic

·         ¼ cup of gluten free plain flour

Method

·         Boil the potatoes till soft

·         Finely chop onion and mushroom

·         Sautee chopped onion, mushroom and garlic till the onion is soft but not browned

·         Mash potatoes, add egg, cheese and salt and pepper to taste then add the onion/mushroom mix

·         Mix all the ingredients with the flour until slightly firm but not too firm

·         Heat fry pan with olive oil, scoop out a palm sized amount of mixture on to the fry pan, flatten into a pancake on the pan

·         Cook both sizes of the cake till brown and crispy

Serve with homemade gravy, and salad.

Quick tip for brown gravy:  melt butter/margarine in saucepan, add GF flour till butter and flour form a paste, then add water, salt and pepper to taste (quick gravy) or you can use a mix J

 

Veg Potato Pie

Veg Potato Pie

Ingredients

·         3 medium size potatoes

·         1 medium sweet potato

·         1 medium sized brown onion

·         2 zucchinis

·         400g brown lentils (canned or soaked and precooked)

·         1tsp of chopped garlic

·         1 cup of finely chopped mushroom

·         50g tomato paste

·         2 x cubes of vegetable stock

·         400g tin organic chopped tomatoes

·         Thymes leaves

·         Salt and pepper to ‘taste’

·         ¼ cup of milk

·         1tsp of butter

Method

Ø  Preheat oven at 180 degrees

 

Ø  Boil potatoes and sweet potato in a medium sized pot till cooked and ‘Mashable’ (that’s not a word but it should be)

Ø  Mash with tablespoon of butter, a ¼ cup of milk and salt to taste

 

Ø  Brown roughly chopped onion with a dash of olive oil in medium sized pan

 

Ø  Add garlic, mushroom, zucchini and lentils – sauté for 3 mins on med to high temp

 

Ø  Mix the vegetable stock cubes with tomato paste in ¼ cup of hot water till cubes dissolve then add mixture to the pan along with chopped tomatoes and thyme

 

Ø  Allow to simmer for 10 mins or till zucchinis are soft

 

 

Ø  Place pan mixture in a casserole dish

Ø  Cover with potato mash (Sheppard’s pie style)

Ø  Cover with vegetarian friendly cheese (or soy cheese)

 

Ø  Place in oven till cheese has melted and browned.

 

Allow to cool and enjoy!  Remember salt and pepper to taste J

Warm Chickpea Salad

Warm Chickpea Salad

Ingredients

·         425g can of organic chickpeas

·         200g baby spinach leaves

·         1 avocado (sliced)

·         1505 semi dried tomatoes

·         100g feta (crumbed)

·         170g marinated artichoke hearts

·         50g snow peas

·         Dash of balsamic vinegar and salt to taste

·         1tsp olive oil

Method

Ø  Heat oil in pan, add chickpeas, heat until crispy and slightly browned, sprinkle with salt to taste

 

Ø  Toss baby spinach leaves, crumbled feta, sliced avocado, chopped semi dried tomatoes, artichoke hearts and whole snow peas.

 

Ø  Gently mix in warm chickpeas with leafy mix

 

Ø  Sprinkle with balsamic vinegar to taste

 

Ø  Serve with roast vegetable, on its own or add fried haloumi (YUM)

 

Enjoy!