mushroom + cauliflower penne

Serves 2-3

Poppy cooks...

1. Bring a large pot of water to the boil.
   
   
2. In the meantime, saute
   3 cloves garlic, finely sliced,
   15g thyme in
   1 tablespoon olive oil until golden.
   
   
3. Add
   300g mushrooms, sliced and
   350g cauliflower, riced (i.e. pulsed in a food processor until it turns into fluffy rice), cover with a lid and cook until softened for about 10 minutes.
   
   
4. By this point, the large pot of water should be boiling. Add
   250g brown rice penne and cook according to instructions.
   
   
5. Stir into the mixture
   120g ricotta,
   1 teaspoon celtic sea salt and
   1/2 lemon, juiced.
   
   
6. Drain penne and add to mixture with
   25g parmesan cheese and
   15g flat-leaf parsley, chopped.
   
   
7. Serve with a little extra celtic sea salt, lemon juice, grated parmesan and/or parsley to taste.

shepherd's pie (lamb + sweet potato)

Serves 4

Poppy cooks...

1. Saute
   onion, finely diced in
   olive oil until translucent.
   
   
2. Add
   2 garlic cloves, minced,
   2 bay leaves,
   2 carrots, finely diced and
   4 celery stalks, finely diced; cooking until soft.
   
   
3. Add
   2 tablespoon tomato paste; cooking for 5 minutes.
   
   
4. Add
   600g lamb mince (you can also use turkey mince which is just as delicious and a little less fatty too),
   2 sprigs rosemary and
   8 mushrooms, diced until mince browns.
   
   
5. Sprinkle
   2 tablespoon buckwheat flour and stir through.
   
   
6. Add
   1/2 cup vegetable stock and
   1 tablespoon gluten free soy sauce and
   cracked black pepper until sauce thickens.
   
   
7. To make mash, boil
   1kg sweet potatoes, diced in a large pot until soft, drain and mash.
   
   
8. To make crumb, blend
   1/4 cup sunflower seeds,
   1/4 cup pepitas,
   small handful parsley,
   1.5 tablespoons olive oil,
   celtic sea salt + cracked black pepper.
   
   
9. In individual ramekins or a large dish, serve filling, cover with mash and sprinkle seed crumb on top. Place under a grill for 5-10 minutes or until topping is slightly browned.

chia pudding

Poppy makes...

Serves 2

1. In a large measuring jug combine
   2/3 cup filtered water,
   1/3 cup rice milk,
   2.5 tablespoons white chia seeds,
   1/8 teaspoon vanilla bean powder and
   1 teaspoon maple syrup with a fork.
   
   
2. Leave for 10 minutes, stir again then pour into serving bowls, glasses or containers.
   
   
3. Serve with
   seasonal fruit and/or some
   chocolate buckinis.

Feel free to double or triple this recipe to make more serves if you prefer to make a large batch or simply larger serves.