Saturday, May 5, 2018

HEARTY HEALTH VEGETARIAN RECIPE USING GRAMPIANS OLIVE OIL


Some of you may know, my partner was a vegetarian (now pescatarian) and I was a carnivorous monster (now a part time veg). I use to hate going out to eat with him because we were never able to share food. It's quite amusing actually, I would order a double beef burger or hot wings and he would order a pumpkin salad, the waiter would always give me the salad and him the burger - we would giggle and switch it around. 

Since living together, I have adjusted to a meat-free home and occasionally eating meat dishes when we eat out once a week. This helped with my digestion. So today I want to share with you a very hearty and healthy dish that we ate for most of the working week using my Grampians Garlic Olive Oil and Finishing Vinegar!

Grampians Olive Co was established in 1943, producing award winning organic Australian Olive Oils of the highest quality. Grampians is Australian made and owned, a family business and you guys know how I always love supporting Aussie brands and small/family businesses!
 I am terrible when it comes to following recipes, I like to see what's in the fridge and using whatever ingredients we have to turn it into a meal. Which is why a lot of flavouring etc are to taste. I find the most important thing to do when I am cooking is to taste my cooking as I go.

Let's have a look at my creation!


INGREDIENTS:

- Grampians Garlic Infused Organic Extra Virgin Olive Oil
- Grampians Roasted Capsicum Finishing Vinegar
- 1 cup of kidney beans (half boiled)
- 1 chopped onion
- 2 chopped tomatos
- 2 chopped carrots
- A handful of sliced mushrooms
- 1/2 cup of soaked lentils
 - 2  cups of washed baby spinach
- 1 teaspoon of Tumeric powder
- A splash of Siracha
- 1 tablespoon of curry powder
- Salt and pepper to taste
- 1 cup of water
- Splashes of Soy Sauce

Sides
- Boiled or steamed broccoli
- Sauerkraut
- Boiled jasmine rice

METHOD

1. Splash generous amounts of Grampians Garlic Olive Oil into a slightly heated pan followed by the chopped onion.
2. Once the onion is cooked add your kidney beans, lentils and carrots. You can add boiled kidney beans or half boiled if you would like the beans to simmer in flavour.
3. Add your curry powder, turmeric, siracha (depending on how spicy you want your dish to be), soy sauce, salt/pepper and half a cup of water. Stir then close the lid and simmer on low heat for about 8 mins.
4. Add mushrooms and tomatos, stir and add more water as required.  Add salt to taste. Put the lid back on and simmer again for about 5 mins.
5. Add baby spinach and stir. If you feel the texture is too liquidy, simmer for longer. If you feel that it's too dry - add more water and more spices as required.
6. Serve on top of your boiled rice or on it's own with some flat bread. You can add sauerkraut and broccoli like I did.
7. Top off your curry with some Grampians Roasted Capsicum finishing Vinegar.


I only used two products from my Grampians Picnic Gift Hamper in this particular dish. You can select up to 6 bottles of 100ml olive oils or finishing vinegars for just $40. Below is a photo of all the options from my picnic hamper, the range is fantastic and recipe options are endless with these. This hamper is also a good starting point as a taster to try some of Grampians' premium olive oil range.

My other favourite thing to do is to dip freshly baked sourdough into olive oil. That's when you can really taste the difference of a high quality olive oil - it's like a good coffee.


You can order yourself a hamper by visiting Grampians' website below :) Because it's almost Mother's Day, they are offering free shipping for purchases over $50, take advantage of this! Treat your mum or yourself because you love your body and only want to put the best things in it!

www.grampiansoliveco.com.au/

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