Hippie Lane Cook Book – PRE ORDER
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Influenced by her cultural roots and with a creative gift for healthy recipe development, Taline Gabrielian is passionate about food, health and family. She uses whole, unprocessed ingredients to produce plant-based, vegan recipes that are packed with a powerhouse of goodness. Founder of Hippie Lane, which has a growing international following on social media, Taline is fast becoming a foodie rock star.
Her first book features breakfasts the family will love: exciting and innovative lunches, nourishing snacks, power salads with gorgeous creamy dressings, beautiful bliss bowls, weekend meal inspiration, dinners for week nights and date nights and the most amazing sweet treats. Taline’s food is delicious, easy to make and inventive; she takes nutritious eating to a whole new level of feel-good sophistication.
About the Author
Founder of Hippie Lane with more than 500,000 instagram followers, Taline Gabrielian believes that health is the new black. She is fast becoming a foodie rock star with a hippie chic aesthetic that has created a huge following on social media. She is of Armenian heritage and is the mother of two.
TABLE OF CONTENTS::
The Hippie Lane Philosophy – 7
The Essentials – 8
Rise + Shine – 22
Lunch Vibes – 78
Dinner Dates – 124
Sweet Fix – 158
Index – 230
SERVES 4 VGN DF GF RSF + NF
I’m a fan of stuffed anything. I’m always on the lookout for any new vegetable that I can stuff… literally. It must be my mum’s influence as she used to make stuffed eggplant, capsicum and zucchini for us all the time.
This stuffed capsicum dish isn’t based on my mum’s traditional recipe, but is a ripper vegie variation. Quinoa is always in fashion with me, and plays the star role in the stuffing, alongside a medley of vegetables and spices that make this dish a taste bomb.
- 4 capsicums (peppers), in a mix of colours, cut in half lengthways, then hollowed out
- 1 teaspoon olive oil, plus extra for drizzling
- 300 g (10½ oz/1½ cups) quinoa
- 625 ml (21½ fl oz/2½ cups) vegetable stock, plus an extra 125 ml (4½ fl oz/½ cup) vegetable stock
- 1 tablespoon tomato paste (concentrated purée)
- 2 tablespoons grapeseed oil
- 1 red onion, finely diced
- 3 garlic cloves, crushed
- 1 long red chilli, diced (optional)
- 2 ripe tomatoes, peeled and diced
- 1 teaspoon Himalayan salt, or to taste
- ½ teaspoon freshly ground black pepper
- ½ teaspoon dried basil
- 15 g (½ oz/¼ cup) nutritional yeast, plus an extra 2 tablespoons for sprinkling
- 200 g (7 oz/1 cup) cooked corn kernels
- 75 g (1½ oz/½ cup) cooked fresh or frozen peas
- 175 g (6 oz/1 cup) cooked or tinned black beans, rinsed and drained
Preheat the oven to 170ºC (325ºF). Place the capsicum halves on a baking tray lined with baking paper and lightly massage with 1 teaspoon olive oil.
Put the quinoa and 625 ml (21½ fl oz/2½ cups) vegetable stock in a saucepan and bring to the boil. Reduce the heat, cover and simmer for 10–12 minutes, or until the stock is absorbed and the quinoa is cooked. Set aside to cool slightly.
Mix the 125 ml (4½ fl oz/½ cup) vegetable stock with the tomato paste and set aside.
Heat the grapeseed oil in a saucepan over medium heat. Sauté the onion for 2–3 minutes, or until translucent. Add the garlic and chilli and sauté for a further 1–2 minutes.
Stir in the diced tomatoes, then add the tomato paste mixture, salt, pepper, t\basil and the 15 g (½ oz/¼ cup) nutritional yeast. Remove from the heat when the mixture begins to bubble.
In a large bowl, combine the corn, peas, black beans and quinoa. Add the tomato mixture and fold through well.
Evenly scoop the mixture into the capsicum halves.
Drizzle with a little extra olive oil, then transfer to the oven and bake for 15 minutes.
Sprinkle the extra nutritional yeast over the capsicum halves and bake for a further 10–20 minutes, or until cooked to your liking.
Transfer to a serving platter and enjoy straightaway.