tag: vegetarian

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Bangin’ Barley, Mushroom & Kale Rendang Pies

Makes 1 family size, 4 lge or 6 sml pies

Ingredients

Bangin’ Barley, Mushroom & Kale Rendang Pies - Zest Byron BayMushroom Stock
150g button mushrooms sliced
20g dried shitake mushrooms
2 cloves garlic
1 lt veg stock
1 tbs light soy sauce

Vegetarian Pate Brisee (pastry)
1½ cups plain flour
¼ tsp salt
Pinch …

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Exotic Spiced Pumpkin, Bangalow Fetta & Silverbeet Tart

Exotic Spiced Pumpkin, Bangalow Fetta & Silverbeet Tart - Zest Byron BayMakes: 4 Prep Time: 30 minutes

Ingredients

250 g plain flour
175 g butter (chilled)
70ml cold water

400g diced pumpkin (1cm cubes)
1 tbs Zest Byron Bay Spice Blend
100g Bangalow Fetta
2 tbs silver beet blanched, refreshed & roughly chopped
1tsp picked marjoram…

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Pob’s Sweet Potato and Cauliflower Cakes

Makes 4 large cakes
Prep time: 10 – 15 minutes
Cook Time: 3-5 mins

Ingredients

2 tsp of Zest Exotic Spice Blend
1 large white sweet potato
1/4 small cauliflower cut into small florets
3 shallots sliced finely
1 handful basil leaves, finely sliced
1 …

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Emmas tofu BBQ kebabs

Prep time: 5 – 10 minutes
Cook Time: 5-10 mins

Ingredients

1 – 2 tbsp of Zest Pahelo Marinade
1 cup sour cream or plain yoghurt
1 packet tofu
mushrooms, capsicum
cherry tomatoes, zucchini

Method

Cut vegetables and tofu into chunks and place onto sticks. …

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Lauren’s Potato Salad

Serves: 4
Prep time: 5 minutes

Ingredients

1/2 – 1tbsp of Zest Marinade any flavour
3 – 4 lrg boiled potatoes cut into chunks
1/2 cup mayonaise
salt & pepper to taste
optional to add sliced red onion, parsley

Method

Mix Zest Byron Bay flavour …

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Nepalese Lentil Dhal

Serves: 2 comfortably with rice and accompaniments

Ingredients

2 tsp oil or ghee
1 tsp mustard seeds
1 onion chopped finely
½ cup red lentils
2 tbs Zest Nepalese Spice Paste
1 cup vegetable stock
1 tomato deseeded and chopped
2 tbs thick set yoghurt…

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Pahelo Vegetable Curry

Brown sliced onion then stir through Zest Pahelo Marinade. Add mixture of root vegetables, fresh tomatoes and stock. Simmer. Throw in some greens. Add splash of cream or yogurt, fresh coriander leaf and chopped chilli.

Sublime Fish/Tofu & Coconut Curry

Whisk 3 tbls Zest Sublime Marinade with 2/3 tin coconut cream, add fish and set aside for 30 minutes.

Lightly cook thinkly sliced sweet potato, add fish marinade, green beans. Cook through.

Pahelo Couscous

Mix 1 tsp Zest Pahelo Spice Blend with 1 tsp olive oil and half lemon juice. Stir through 1/2 cup plain couscous and some currants.

Add half cup boiling water, cover with plastic wrap for 10 minutes. Gently fork through.

Add roast sweet potato, toasted …

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Pahelo Chicken/Tofu

Sprinkle Zest Pahelo Spice Blend on chicken or tofu, then pan fry or bake.

Dips

Mix your favourite Zest Marinade with sour cream, yogurt, hummus or tahini & serve with carrots, celery, bread or crackers.