Recipe Corner

Erin Baker shares some more of her tasty vegetarian options for the summer season....

Photo courtesy of Erin Baker

Spinach Breakfast Wrap

Ingredients:

2 eggs

2 handfuls spinach

Salt and pepper

Possible fillings - beans, avocados, alfalfa sprouts, roasted vegetables, cheese, cooked mushrooms, toasted seeds

Method:

Break eggs into a large a liquidiser or a jug to use with a hand blender, season with salt and pepper and add two handfuls of baby spinach leaves Set aside until ready to cook.

Heat a large frying pan over a medium heat and add oil. Give a quick stir to the egg/spinach mixture, then pour into the pan and tilt the pan to spread the mixture, just like making a pancake.

With a rubber spatula, push one edge of the egg toward the centre of the pan, while tilting the pan to allow the rest of the liquid to flow in.

Repeat until there's no liquid left.

Cook slowly and low, turning the heat down if you are worried about it burning.

Carefully flip the omelette and cook for 30 seconds on the other side.

Place the omelette on plate, leaving about 2 inches at the bottom of the omelette for folding, make a row in the centre of fillings.

Gently fold the bottom of the wrap up and then each side in and roll like a burrito. Enjoy!

Curried Sweet Potato Salad

Ingredients:

4 sweet potatoes, peeled and cut into 1/2 inch cubes

Photo courtesy of Erin Baker

1 tbsp olive oil

1/2 tsp curry powder

salt and pepper

75g sultanas

75g toasted cashews

4-6 spring onions, sliced diagonally

Small bunch of coriander

Dressing

2 tbsp olive oil

1 lime, zest and juice

1 tsp agave syrup or honey

1/4 tsp curry powder, more to taste

Pinch of cinnamon

Salt and pepper

Method:

Preheat oven to 200C.

Prepare sweet potatoes and place on a baking tray.

Drizzle with olive oil and season with curry powder, salt and pepper.

Roast for 15-20 minutes, or until tender, being careful not to overcook.

In a large bowl, prepare the dressing.

Add remaining ingredients, reserving a bit of coriander for garnish and combine well.

Taste and adjust seasoning.

Garnish with reserved coriander.

 

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