gnocchi + pork ragu

Serves 6

Poppy cooks…

1. Place
   1kg de-boned pork leg,
   2 red onions, peeled and roughly chopped,
   400g tin of diced tomatoes,
   2 tablespoons tomato paste,
   2 cups filtered water,
   4 garlic cloves, peeled,
   2 tablespoons gluten-free soy sauce,
   tablespoon of dried mixed herbs,
   2 teaspoons smoked paprika, (you can use sweet paprika too, depending on the smokiness level you prefer)
   2 tablespoons coconut sugar,
   1/2 teaspoon celtic sea salt and
   1/2 teaspoon cracked black pepper into a large pot on medium heat for 4 hours or until the pork is soft and pulls apart easily.
   
   
2. Place
   1kg nadine potatoes and
   1/2 head of garlic (skin left on) on a baking tray in a 180ºC oven for 1 hour or until they are easily pierced by a skewer.
   
   
3. Allow the potatoes to cool slightly, then halve and scoop the flesh into a mixing bowl.
   
   
4. Add the roasted garlic, skin removed, then mash until smooth.
   
   
5. Add
   2 egg yolks and combine.
   
   
6. Add
   1.5 cups gluten-free plain flour, half a cup at a time to the potato mixture, mixing together to form a dough, but be careful to not overwork the dough.
   
   
7. Prepare a lightly floured surface, then roll handfuls of the dough into long strips. Cut strips into gnocchi pieces and place on a floured tray. Using a fork, make indents in the gnocchi to absorb the ragu sauce later.
   
   
8. When the pork is soft, remove from the sauce, shred the meat and place back into the sauce.
   
   
9. Bring a separate pot of
   filtered water with
   1/2 teaspoon celtic sea salt to the boil, add gnocchi and remove as soon as they rise to the surface - approximately 2 minutes. Remove with a slotted spoon and place into the pork ragu. Then serve!

The pulled pork can also be cooked in a slow cooker...I cook it on medium for 5 hours, then remove the lid and cook on high for half an hour to reduce the sauce while I shred the meat.

As an alternative, the pulled pork is perfect with my apple coleslaw, served in hard tacos!

vegan tortillas

Serves 12

Poppy cooks...

1. Cook
   1/4 cup red quinoa in
   3/4 cup hot filtered water and set aside.
   
   
2. In a large saucepan cook
   onion, diced and
   sweet potato, diced in
   olive oil until sweet potatoes are tender.
   
   
3. Add
   2 cloves garlic, minced and saute for 30 seconds.
   
   
4. Add cooked quinoa and cook for 5 minutes (don't worry if the quinoa gets crispy).
   
   
5. Add
   3/4 cup hot filtered water,
   410g tin diced tomato,
   1/4 teaspoon chilli powder,
   1 teaspoon smoked paprika,
   1 teaspoon ground cumin,
   1 teaspoon coconut sugar, and
   1/4 teaspoon cayenne pepper bringing to the boil then reducing to a simmer for 5-10 minutes until liquid is absorbed.
   
   
6. Remove from the heat and stir through
   400g tin of black beans, drained and rinsed,
   1/4 cup coriander, chopped and
   juice of 1 lime.
   
   
7. To make the salsa, combine in a mixing bowl
   arils from 1 pomegranate,
   1/2 cup dried cranberries and
   zest and juice of 1 lime.
   
   
8. In a non-stock frying pan, heat up
   12 white corn tortillas as per packet instructions.
   
   
9. To assemble, spoon quinoa mixture down the centre of a tortilla, top with
   avocado, diced and finish with the salsa.

vegan nachos

Serves 4

Poppy cooks…

1. Saute
   onion, diced and 
   3 cloves garlic, minced, in
   olive oil until golden.
   
   
2. Add and stir for 5 minutes
   410g tinned diced tomato,
   1/2 cup (160g) organic tomato paste (make sure there is no added sugar),
   2 tablespoons coconut sugar,
   1/4 teaspoon ground chilli (feel free to add more to suit your taste),
   1 teaspoon ground cumin,
   1 teaspoon ground coriander,
   1 teaspoon dried oregano,
   1 teaspoon smoked paprika and
   celtic sea salt, to taste.
   
   
3. Add and stir for 2 minutes 
   2 tins of red kidney beans (make sure there is no added sugar), drained and rinsed.
   
   
4. Serve with 
   organic blue maize tortilla chips ( I love the ones by RW Garcia) or corn chips.
   
   
5. Top with chopped
   avocado or guacamole.

cauliflower paella

Serves 4

Ingredients

onion, diced

red capsicum, diced

3 celery stalks, chopped

1/2 cauliflower, diced in food processor

3 garlic cloves, crushed

3 teaspoons smoked paprika

1/4 teaspoon turmeric

1/8 teaspoon cayenne pepper

3/4 cup hot filtered water

1/2 teaspoon celtic sea salt

bay leaf

cracked black pepper

1/2 cup artichokes, diced

400g tin diced tomato

1/4 cup olives, sliced

juice of 1 lime

parsley, for garnish

Method

1. Saute onion in olive oil
2. Add capsicum and celery until softened
3. Add cauliflower and stir for 3 minutes
4. Add garlic, paprika, turmeric, cayenne pepper, water, bay leaf, salt, pepper, artichokes, tomato and olives
5. Bring to the boil, and reduce to a simmer until most of the liquid is absorbed
6. Serve with lime and parsley

Notes
A paella without rice?! Who knew cauliflower was such a great rice substitute. This vegetable-packed meal tastes even better the next day! I love to heat it up in the oven to caramelise it further until the top is slightly crunchy.