For beetroot lovers! A delicious, very low calorie, VERY low fat (0.1g!) side dish to accompany any main course. I found this recipe in Karen Meyer’s ‘The Artful Vegetarian’ and I have adapted it slightly in posting it for the Healthy for the Holidays Challenge.
Fabulous light dish that’s great on a hot summers night. An easy recipe to swap different ingredients around. Coriander (cilantro) instead of basil is yum! Also some crispy bacon or prosciutto goes well. Please note an Australian tablespoon is 4 teaspoons.
A great detoxing drink adapted from Australian chef flip shelton’s ‘green: modern vegetarian recipes’. She warns “watch out for the beetroot moustache”!
This recipe – by Rodney Dunn – is from the March 2001 issue of the ‘Australian Good Taste’ magazine. I have made these patties – served as a first course – with the chillis for guests who like hot and spicy food (and they’ve loved them) and for myself minus the chillis! Some useful conversions: 350g = a tad more than 11oz.; 50g = approximately 13/4oz.
Many recipes call for a 40 gram (1.4oz) packet of French onion soup mix or dry onion soup mix. This makes a great replacement. Can be made gluten-free with the addition of gluten-free stock powder or a gluten-free bouillon cube and gf cornflour (AUssies White Wings brand is suitable).
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