Vegetable skewers

 Poppy cooks...

1. If using wooden skewers, soak 8 skewers for 30 minutes.
   
   
2. In a large mixing bowl, toss together
   120g baby mushrooms, whole or halved,
   capsicum, large dice,
   120g squash, sliced,
   1/2 pineapple, cut into chunks,
   1/2 red onion, large dice,
   15g olive oil,
   1 teaspoon Celtic sea salt,
   sprinkle of cracked black pepper,
   1 teaspoon paprika,
   1/2 teaspoon dried garlic powder and
   1/2 teaspoon dried onion powder.
   
   
3. Skewer the vegetables leaving a bit of space between each to evenly cook.
   
   
4. BBQ skewers for 12 minutes, rotating 2-3 times. You can also cook these in the oven at 200C for 6 minutes, then flip and cook for a further 6 minutes.

creamy zucchini pasta bake

Serves 4

Poppy cooks…

1. Saute
   zucchini, diced,
   2 carrots, diced,
   handful green beans, chopped,
   1 cup purple cabbage, diced,
   4 garlic cloves, minced,
   pinch of italian herbs (such as marjoram, basil, rosemary, oregano, thyme), celtic sea salt + cracked black pepper in
   olive oil, then set aside.
   
   
   
2. To make sauce heat
   1 tablespoon nuttelex and
   2 tablespoons olive oil in a small saucepan, then add
   4 tablespoons brown rice flour or buckwheat flour and stir with a whisk to form a paste.
   
   
   
3. Slowly add
   2 cups rice milk, followed by
   1/4 cup nutritional yeast flakes,
   1 teaspoon garlic powder,
   1 teaspoon celtic sea salt,
   1/2 teaspoon ground nutmeg,
   1 teaspoon rice wine vinegar and
   1 teaspoon dijon mustard, stirring on low heat until it thickens.
   
   
   
4. Cook
   500g buckwheat pasta or brown rice penne in accordance with packet instructions.
   
   
   
5. Drain the pasta then combine in a baking dish with zucchini, 
   1/2 cup semi sun-dried tomatoes, quartered, sauce and sprinkle with
   chives, chopped.
   
   
   
6. Bake in a 180ºC oven for 20 minutes or until it starts to crisp on top.