Cannelloni Bean ‘Pate’ with Olives and Goats Cheese

We do love our pates, mashes, purées… just condiments all together. They always and we mean always, lift any meal giving it more life, flavour, and character

Try this simple pate-ish’ recipe. It is truely brilliant


Ingredients:

– 1 can of organic cannelloni beans

– Around 6 pitted green and black olives (roughly chopped up)

– 2 cubes of Meredith’s goats cheese

– 1 pinch of himalayan salt

– 1 pinch of pepper

– 1.5 tablespoons of extra virgin olive oil

– 1 teaspoon of ground cumin


Method:

This is a really simple ‘pate’ that will take you literally 5 minutes! All you need is a food processor at hand and the ingredients listed above

Firstly, you have to drain the cannelloni beans ensuring you get rid of most of the liquid. Then simply place the beans in the food processor, along with the goats cheese, chopped up olives, spices and olive oil

Turn on the food processor until you can see that the ingredients are nicely mixed together. We believe its best when the olives are still in ‘chucks’ throughout the paste, giving it a bit more of a ‘crunch’

Have a sneaky taste, if you believe it’s too dry then add a little more olive oil or a dash of water

And voila, that is all you have to do! Serve as a dip, or dollop onto a salad, or spread onto a freshly baked moist ‘melt in your mouth’ loaf

Enjoy Lovelies

 

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Cauliflower Couscous with Lentils and Spiced Quark

Winter Warmer Series 

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Ingredients: Serves two as a main with leftovers!

– 1/2 a head of organic cauliflower

– 1 head of organic broccoli

– 1/2 a cup of organic peas

– Four stems of organic black kale

– 1 cup of organic lentils

– 1 teaspoon of coconut oil

– 1 teaspoon of cumin

– 1 teaspoon of turmeric

– 1 tablespoon of raw buckwheat

– Spiced Quark (refer below for recipe)


Method:

1) Wash hands and vegetables

2) Place one cup of lentils with three cups of water in a saucepan and bring to boil. Once boiling, turn down heat and allow lentils to simmer with lid on. Keep an eye on the lentils, adding small dashes of water if needed

3) Meanwhile, break apart the cauliflower and place into a food processor. You want the cauliflower to resemble ‘rice’

4) In a large saucepan or wok place the cauliflower with a teaspoon of cumin and a teaspoon of turmeric. Sauté the cauliflower for a few minutes and then turn down the heat and place the lid on

4) Cut up the kale leaves into smaller segments (also cutting and using the stems – no wasting food!) and break apart broccoli head

5) In another large saucepan or wok with one teaspoon of coconut oil, sauté the kale with the broccoli and peas. We like to salute our greens with bone broth that we pre make and leave in the freezer. Adding a dash of water will also work. Sauté for a few minutes then turn down the heat and place the lid on

6) In a small pan, lightly toast the raw buckwheat until golden

7) Grab a large mixing bowl. Combine 1 cup of cauliflower rice, the sautéed greens and around 2/3 cup of lentils. Mix all ingredients well. Feel free to add more cauliflower rice or lentils if you wish, there will be leftovers in the pan!

8) Place onto two plates and top each with one generous tablespoon of spiced quark and one teaspoon of toasted buckwheat!

Enjoy!

M + S


Spiced Quark 

You can buy Quark at any grocer or healthful store. We use biodynamic/organic Swiss style cottage cheese quark from B.-d.Farm Paris Creek

– 2 heaped tablespoons of cottage cheese quark

– A pinch of pepper and himalayan salt

– 1 teaspoon of ground cumin

– 1 teaspoon of ground turmeric

– 1 teaspoon of organic tahini

– Water (this will depend on the consistency you want – we added around 3 tablespoons)

– In a small mixing bowl, combine spices with quark and mix gently

Vegan madness at Monk

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Sipping on some vino lounged on our balcony this sunny sunday afternoon, is the perfect time to write about one of our absolute favourites.. that being Monk. Crammed up behind safeway in the beautiful area Balaclava hides this little vegan delight which we have got to know quite well.

We fell in love with this gem around a year and a half ago, while obsessing over their vegan granola served with almond milk and fresh berries. Monk definitely had struck us with their well known vegan spell, and we have been encapsulated by their meat free beauty ever since….

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 Squashed up on their tiny tables and their communal bench, you can’t help but feel a sense of community amongst your neighbours as you all devour Monks delicious vegan meals. To name a few of our stand out menu items… they would most definitely be the smashed avo and their mushroom dish. They are also known for their pancakes (which we are yet to try), and their heart warming chai lattes. But, our all time favourite feed would most definitely have to be their carrot cake. It is just so ridiculously good that we can not even begin to describe it. I MEAN.. HOW DO THEY GET IT SO SPONGY, CREAMY AND SWEET?! You simply have to go and try it to understand our feelings towards it.

You can certainly say that Monk attracts a crowd different from the norm. Vegan hippies, ‘clean eaters’ , yogis and the locals of Carlisle street like to sit and sip coffee at this room sized cafe.. oh and us the crazy avocado sisters of course.. You may see us there on sunday afternoons. We guess the crowd Monk attracts is what we really like about it. Makes it unique to the rest of the Melbournean cafes.

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Finally, this cafe would not be a stand out if it weren’t for their outgoing, chatty and uttermost friendly vegan loving staff. They can make your day. Like they have made ours on several occasions.

So please just for us, go and try Monk. You will love it.

202 Carlisle street, Balaclava 3183