Organic Fare - Moroccan Roasted Eggplant

Organic Fare -  Moroccan Roasted Eggplant

We'll deliver fresh to your door, all the ingredients as listed below along with the recipe so you can create this delicious meal at home. What could be better?! 

Preparation      Cook      Ready in      Servings
10 min 30min 40 min 4


INGREDIENTS

* We provide

1 or 2 eggplant depending on size - sliced into .5mm slices

500gm tomatoes - blended or finely chopped

1 can kidney beans - drained and washed

1 onion - sliced

1 red capsicum - chopped

1 zucchini - chopped

parsley - chopped

Tomato paste 

 

METHOD

Turn your oven grill on high.  

Slice the eggplant longways into thin 5mm slices and lay out on oven tray & grill high in the oven for a few minutes each side. Keep an eye on them! When they're done, remove from the oven.

Set the oven to bake at 180C for later. 

In the meantime... spend the next 10 minutes as follows: 

Heat 1/4 cup of water in a large pan or wok until boiling.  Chop onion & add to the pan. Stir after each addition. Then chop the zucchini & add that in too. You'll need to add a little more water here & there to keep it all moist as you're stirring. Chop & add the capsicum. Add in the tomato paste. Add in the blended or finely chopped tomatoes. Add in the beans. Let it boil & bubble away for a few minutes.  Lastly add in the parsley, salt & pepper to taste.

Place a layer of the mix into a lasagne dish, then make an eggplant layer & repeat these layers until you've used up all of the veggies and the eggplant.

Bake for 15-20 minutes. 

* We may rarely substitute items with a similar alternative due to availability.

quantity $ total cost
Moroccan Roasted Eggplant

Moroccan roasted eggplant

per bag

Organic Fare - Roasted Eggplant & Lentils

Organic Fare -  Roasted Eggplant & Lentils

* We provide

INGREDIENTS

500gm eggplant - cubed into 2cm chunks

1 punnet of cherry tomatoes

400gm can lentils - drained and rinsed

120gm baby spinach 

1 lemon - juice of

2 cloves of garlic - crushed

METHOD

Heat oven to 200C. Place eggplant on baking tray. Cook for 20 minutes, turning once or twice. 

Heat fry pan add garlic & tomatoes stirring gently for a couple of minutes. Then add lentils for a few moments. Cover with the spinach and place a lid on, until the spinach collapses a bit.

Remove eggplant from oven, place on top of other ingredients & gently toss. 

Drizzle a little lemon juice over the top.

Serves 4

* We may need to substitute items with a similar alternative to provide the best quality ingredients. 

quantity $ total cost
Roasted Eggplant & Lentils

Roasted eggplant & lentils

per bag

Organic Fare - Scalloped Potato Bake

Organic Fare -  Scalloped Potato Bake

INGREDIENTS

* We provide

1.5kg (about 9) peeled potatoes, sliced thinly

150gm cashews

1 litre vegetable stock

300gm button mushrooms - sliced 

2 onions sliced finely

1 bunch of parsley - chopped

METHOD

Preheat oven to 180C

Pour 600ml (just over half) the stock into large pot or pan & heat.

Add & gently boil onion, mushrooms & potatoes until the liquid has been absorbed/evaporated.  

Add chopped parsley & stir very gently.

Blend cashews with 400ml stock until really creamy. 

Gently layer potato mixture into dish and pour cashew cream over the top. 

Bake for 40 minutes, let stand for 5 minutes & garnish with a little parsley. 

Serves 4

* We rarely may need to substitute items due to availability.

quantity $ total cost
Scalloped Potato Bake

Scalloped potato bake

per bag

Organic Fare - Thai Sweet Potato Orange Salad

Organic Fare - Thai Sweet Potato Orange Salad

* We provide

500gm sweet potato 

2 oranges

1 lime

120gm loose salad

5gm ginger

1 bunch coriander

200gm sunflower seeds or pine nuts

1 avocado

 

METHOD

Preheat oven to 190C

Peel & chop sweet potato into 2cm squares & add grated ginger & squeeze half an orange over & gently toss. 

Bake for 20 minutes. 

Wash salad & chop coriander & drizzle the other half of the orange over them and also the juice of the lime & toss. Place in serving bowl(s). 

Once sweet potato is cooked place over salad, add other orange slices, chopped avocado & sunflower seeds. If not serving straight away, allow sweet potato to cool first. 

* We may rarely substitute items with a similar alternative due to availability.

Serves 4

quantity $ total cost
Thai Sweet Potato Orange Salad

Thai sweet potato orange salad

per bag

Organic Fare - Quinoa Burgers

Organic Fare - Quinoa Burgers

* We provide

1 avocado - mashed

1 red onion - sliced into rings

1 sweet potato - grated

2 tomatoes - sliced into rings

120gm mixed salad

Gourmet Organic sweet honey mustard dressing 250ml

Ceres Organic quinoa 200gm

Burger buns

Pre heat oven to 190C 

In a medium pot, cover quinoa with 2 inches of water & half the dressing & bring to boil. Cover, reduce heat & simmer for about 15 minutes, until the water is absorbed.  Once done, remove from heat & set aside.

Mix cooked quinoa with spring onion & sweet potato.  Add the remaining mustard sauce just enough to make damp enough to mix everything together so it will form into a ball/pattie. Season to taste with salt, pepper and more of the other spices of your choice.
Make your patties using wet hands pack small handfuls really tightly (they'll hold together better) into a balls in the palm of your hands & then flatten into shape. 
Cook on an oven tray for 30 minutes, turning halfway.
Chop/slice the remaining veg to add to your burger. 
Spread the avocado across one side of each bun, then build your burger.

Serves 4 - 6

* We may need to substitute items with a similar alternative to provide the best quality ingredients. 

quantity $ total cost
Avocado, Sweet Potato & Lime Salad

Avocado, sweet potato & lime salad

per bag

Organic Fare - Zucchini Fritters

Organic Fare - Zucchini Fritters

Hearty homestyle dinner sure to please everyone! 

Preparation Cook Ready in Servings
15 min 15min 30 min 4


* We provide for the fritters

2 Zucchini

1 Onion

2 Carrots

2 Potatoes

Small bunch of Parsley 

* We provide for the salad

120gm loose mixed salad

1 tomato

1 cucumber

You provide

2 eggs or egg replacement

oil or water for frying

1 teaspoon of curry powder

Method:

Grate all the veggies for the fritters & chop the onion finely.

Mix together well.

Heat oil in frying pan, place large spoonfuls, flatten out & cook for 2-3 minutes each side until golden brown. Transfer to a plate in the oven to be kept warm at a low temperature, until all are cooked and ready to serve. 

Serves 4

* We may need to substitute items with a similar alternative to provide the best quality ingredients. 

quantity $ total cost
Zucchini Fritters

Zucchini fritters

per bag

Organic Fare - Creamy Mushroom Risotto

Organic Fare - Creamy Mushroom Risotto

This risotto is a warm and hearty dish that will keep you satisfied for hours. 

Preparation Cook Ready in Servings
5 min 20 min 25 min 4


INGREDIENTS

*We provide

250gm Arborio Rice

300gm mushrooms - sliced

150gm cashews 

1 litre vegetarian stock

5 garlic cloves - chopped finely

3 spring onions - chopped finely

small bunch parsley - chopped

You'll need

1/4 cup water

salt & pepper

METHOD

Blend cashews & stock in a food processor for a few minutes, until liquidated you have a nice creamy consistency. Soaking the cashews in hot water for half an hour or even over night will soften them nicely.

Saute mushrooms & spring onions in a little water until soft & golden, add garlic & cook for another minute.

Add the arborio rice to the hot pan and saute with the vegetables for a couple of minutes until the rice begins to turn a light golden brown.

Then slowly cashew cream stirring all the while, add a little, stir, let it thicken, add a little more, stir, let it thicken - repeat, repeat, until all the liquid has been added and absorbed by the rice. 

Top with parsley, sprinkle salt & pepper to taste & serve immediately.

* We may rarely substitute items with a similar alternative due to availability.

quantity $ total cost
Creamy Mushroom Risotto

Creamy mushroom risotto

per bag

Organic Fare - Creamy Mushroom Linguine

Organic Fare - Creamy Mushroom Linguine

Preparation                 Cook                   Ready in                  Servings

10 minutes                  5 minutes           15 minutes               4

*We provide

1 packet of fresh linguine pasta 
150gm/punnet mushrooms
150gm packet cashews 
1 litre vegetarian stock
4 garlic cloves
3 spring onions
small bunch parsley

You'll need

Salt & Pepper to taste

METHOD

Blend cashews & half the stock in a food processor until liquidated, takes a few minutes.

Saute sliced mushrooms & diced spring onions in a little water until soft & golden, add crushed garlic & cook for another minute.

Then slowly add the cashew cream bit by bit stirring all the while.

Top with parsley, sprinkle salt & pepper to taste & serve immediately.

* We may rarely substitute items with a similar alternative due to availability.


 

quantity $ total cost
Creamy Mushroom Linguine

Creamy mushroom linguine

per bag

Organic Fare - Vegetable Stir-fry with Tofu and Broccoli

Organic Fare - Vegetable Stir-fry with Tofu and Broccoli

As tasty as it is colourful a stir fry full of vibrant health.

Preparation      Cook      Ready in      Servings
10 min 5 min 15 min 4

* We provide

2 carrots - cut into slim batons

150gm of mushrooms - cut into slices

1 orange - juice of

20gm ginger - grated

2 cloves garlic - crushed

1 lime - cut into wedges

You'll need

1 tablespoon oil - sesame is best

1/3 cup (80ml) soy or tamari sauce 

METHOD

Gently warm the soy sauce, water & orange juice along with juice of one lime wedge in a small saucepan & add the tofu, warming for a few minutes. 

Saute gingerspring onion & carrots stirring for 2 minutes.

Add broccoli, snow peas, garlic & mushrooms then stir-fry for another minute.

Add soy sauce mixture & stir for 2 minutes. 

* We may rarely substitute items with a similar alternative due to availability.

quantity $ total cost
Vegetable Stir-fry with Tofu and Broccoli

Vegetable stir-fry with tofu and broccoli

per bag

Organic Fare - Spanish Vegetable Paella

Organic Fare - Spanish Vegetable Paella

We'll deliver fresh to your door, all the ingredients as listed below along with the recipe so you can create this delicious meal at home. What could be better?! 

Paella is one of the most famous Spanish dishes  This is a healthier vegan version, it’s quite similar and tastes amazing, you need to give this awesome paella a try!

Preparation      Cook      Ready in      Servings
5 min 30min 35 min 4


INGREDIENTS

* We provide

Ingredients:

Onion - diced
2 garlic cloves - crushed

1 Lemon - zest & juice
250gm brown rice
1 punnet cherry tomatoes - halved
1 red capsicum - diced
1 litre vegetable stock
1 sweet corn
150gm green beans - sliced into thirds
small bunch of parsley - chopped
1 lemon - cut into wedges

You provide

salt & pepper to taste
1 teaspoon paprika

 

Method:

 

Heat 1/4 cup of water to boiling in large frying pan or wok, then add the onions and garlic and sauté for a couple of minutes. Season with salt and pepper & paprika. Continue to stir over a high heat. Add the chopped capsicum and the lemon zest. Add the rice and stir well and cook until the rice grains are lightly browned.

Add the stock all in one go (this is where paella and risotto differ). Stir through, cover and allow to cook for approximately 20 minutes. Stir a couple of times over the 20 minutes to give all the rice a chance to stick to the bottom and go a bit crunchy - it's the best part!

Add the tomatoes, corn and beans stir though. Cover and cook for a few more minutes.

Remove the lid then stir and scrape the crunchy rice from the pan & stir through.

Sprinkle with chopped parsley, squeeze a little juice from the zested lemon over the top and serve with lemon wedges.  Let stand for a few minutes before serving. 

* We may rarely substitute items with a similar alternative due to availability.

quantity $ total cost
Spanish Vegetable Paella

Spanish vegetable paella

per bag

Organic Fare - Carrot Turmeric & Ginger Soup

Organic Fare - Carrot Turmeric & Ginger Soup
Preparation     Cook        Ready in    Servings
10 min 30 min 30 min 4

 

INGREDIENTS

* We provide

  • 1 onion – chopped

  • 2 garlic cloves – crushed

  • 1kg carrots – diced

  • 500gm sweet potato - chopped into 2cm pieces

  • 400ml can coconut cream

  • 1 small fresh chilli - finely chopped

  • 50gm fresh turmeric - grated

  • 30gm fresh ginger - grated

  • 1 litre vegetable stock

  • bunch of radish with leaves - thinly sliced

  • packet of 4 organic rye roasted seed rolls

METHOD

Add a 1/4 cup of stock and when boiling add the the onion and saute until onion has softened.

Then add the ginger, garlic, chilli and turmeric cook for a few minutes until fragrant.

Next add the carrot, sweet potato, add any extra radish keeping 4 for serving and the rest of the stock and bring to a soft boil. Then cover and simmer for about 20 minutes until carrot has cooked.

Once cooked use a blender to puree the soup.

Lastly return soup to your large pan and add the coconut cream. Heat through but do not boil.

Serve into bowls with a swirl of coconut cream, add a radish to each bowl along with a few finely chopped leaves.

quantity $ total cost
Carrot Turmeric & Ginger Soup

Carrot turmeric & ginger soup

per bag