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Fennel Swiss Chard

by Chris Wake

Prep Time: 10

Cook Time: 10

Keywords: saute stir-fry side gluten-free low-sodium low-carb nut-free soy-free sugar-free vegan vegetarian Italian

Ingredients (serves 2)

  • 1 Bunch swiss chard
  • 1 cup frozen chopped onion
  • 1 Tsp fennel seeds
  • 1/2 tsp chilli flakes
  • 1 Tbp salt reduced vegetable stock

Instructions

In a dry non stick pan on medium heat toast the fennel seeds until you can smell their aroma, add the onions and chilli flakes and dry satuee`, add the stock if it is too dry. De Stem and finely chop the swiss chard and add to the pan to wilt by tossing and add more stock if you need.

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Yellow Split Pea Soup

by Chris Wake

Prep Time: 10

Cook Time: 10

Ingredients (serves 10)

  • 1 Kg yellow split peas soaked overnight, rinsed and drained
  • 1 clove garlic
  • 1 cup chopped onion
  • 2 chopped carrots
  • 2 chopped celery stalks
  • 1 Tsp smoked paprika
  • 1 Tsp oregano
  • 4 cups finely shredded kale
  • 8 cups water
  • 1 salt reduced vegetable stock

Instructions

Into the instant pot pressure cooker add all the ingredients except the kale,

cook on manual for 10 minutes, release the pressure, add the kale and stir through. To use conventional pot add all ingredients except kale and cook until peas are soft, add the shredded kale and serve.

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