In Your Hands

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CONTENTS 1.Vegan Pesto Pasta 2.Baked Mac- No Cheese 3.Almost Instant Vegan Paella 4. Macaroni Pasta and Veg + Split Lentils 5.Roast Veggie Cous Cous

Vegan Pesto Pasta paired with Organic Semillion Sauvignon Blanc recipe by @cookwithpez

Creamy Pesto Pasta with Edamame and Cherry Tomatoes ingredients

For The Pesto 1 cup raw

For The Base 1 packet of pasta (what ever style you prefer) 250grams of Edamame 1 punnet of cherry tomatoes

cashews 1.5 cups fresh basil (packed) Juice of 1/2 lemon 2 tsp salt 1/4 cup water 3 tbsp olive oil 3 garlic cloves Handful of spinach 1/4 cup


nutritional yeast

Fill a saucepan with water + salt and bring to boil. Add pasta to boiling water- reduce heat and monitor until 'near soft'. Chop cherry tomatoes into halves and add edamame into a bowl. Add all the pesto ingredients into a blender or food processor and combine. When pasta is complete, pour into a strainer and allow to sit for 3 minutes then add into a large bowl. Add the pesto sauce into the large bowel and stir through pasta, once combined , add in cherry tomatoes and edamame. Serve into pasta dishes and garnish with some basil and ENJOY!

Vegan Baked Mac-No Cheese paired with Organic Shiraz recipe by @jacinthawebster

Baked Mac-No-Cheese ingredients 1L water 400g pumpkin, roughly diced 1/2 cup nutritional yeast 1 garlic clove, roughly chopped

1/2 broccoli head 2 cups baby spinach leaves (about 100g) 1/2 cup of peas

1/2 teaspoon salt

Freshly ground black pepper

1 tsp onion powder

1/4 cup panko breadcrumbs

1 tsp garlic powder

Chili flakes

300g macaroni

method Preheat oven to 170 degrees Celsius fan forced and bring 2 pots of water to the boil. Add pumpkin to 1 pot and pasta to the other. Cover and boil for 7 minutes or until both are cooked. Drain both ingredients. Run pasta under cold water to prevent it further cooking and sticking together. Set aside. Place cooked pumpkin in the blender with the nutritional yeast, salt, pepper, garlic, onion and olive oil. Add 1/2 cup of water. Blend until smooth. Add 1/2 cup water and blend again. Place pot of water back over heat and boil broccoli for 1 minute, drain and set aside. Place pasta, peas and broccoli into a large baking dish, toss them around. Pour Mac sauce over the dish and toss to evenly coat. Sprinkle with panko breadcrumbs and place in the oven to bake for 20 minutes, change oven to grill setting and grill for a final 5 minutes. Remove dish, sprinkle with chilli and serve into bowls- pour wine and ENJOY!

Almost Instant Vegan Paella paired with our Chardonnay recipe by @owlandpuscat

The Owl & The Pussycat is a family run (with the help of amazing volunteers) 130 acre farm, rescuing animals and giving them a safe haven to live out their days with kindness and love located near Byron Bay NSW. They are a self funded initiative- raising funds through sanctuary tours, foodie events and even magical getaway stays in their farm-stay accommodation on site.

In addition to nearly 70 permanent residents, The Owl & The PussyCat Crew also provide emergency accommodation, foster care and rehabilitation/rehoming of neglected and abandoned beings. If you would like to check these guys out, donate or learn more about how you can help, search Owl and Pussycat sanctuary on the web or instagram or contact us!

Almost Instant Vegan Paella ingredients cooked white rice (long grain)

artichoke hearts, quartered

Farm Hand white wine

(canned is easiest)

Secret Sanctuary Sauce* (tomato

For plating up:

ragout style)

olive oil

1 red capsicum/bell pepper,


seeded and diced saffron threads (a pinch will do) cayenne pepper (optional) smoked paprika (to taste… but

black pepper chilli fresh/dried chopped parsley lemon cut into wedges

don’t be shy) black or green pitted olives cooked chick peas (canned is easiest)

method Fry off the capsicum in a large, deep pan with a splash of olive oil, then deglaze with white wine. Add a generous amount of Secret Sanctuary Sauce, and the saffron, paprika, and cayenne pepper (if you like a bit of heat). Simmer for a few minutes. Add the drained chick peas, olives and artichokes (green beans/peas if you wish) and cook for a few more minutes. Add cooked rice and stir to combine. Heat through. Don’t overcook! Serve with a drizzle of olive oil, salt, black pepper, chilli fresh/dried (optional), chopped parsley, and a wedge of lemon. Enjoy with a glass of your favourite Farm Hand Chardonnay

Macaroni Pasta + Veg+ Split Lentils paired with Organic Shiraz recipe by @cookwithpez

Macaroni Pasta + Veg + Split Lentils ingredients Olives

Store bought pasta sauce

Cherry tomatoes+ Sundried

(macro organics tomato and




250 g elbow pasta

1 cup dried red split lentils

1/2 onion, chopped

(soaked in water for 30 minutes and then boiled in the pasta sauce until translucent and easy to bite)

method Cook pasta according to your purchase choice packet instructions then rinse and drain. Start frying onions with some oil in the pan, then add in the cherry tomatoes, sundried tomatoes and stir in your pasta sauce. Add in the dried lentils and 1 cup of water. Bring to boil and wait until they have softened (15-20 minutes). Add in the pasta, olives and peas. Stir and combine well. Sprinkle a bit of salt, pepper and garlic powder. Ready to serve with a glass of FarmHand Shiraz.

Vegan Lentil Penne Pasta paired with Organic Cabernet recipe by @cookwithpez

Vegan Lentil Penne Pasta ingredients 250 g penne pasta

1 tsp white pepper

1 stem worth of kale (pull off the

1 tbsp soy sauce (for



3/4 cup pitted kalamata olives

2 tsp salt (himilayan)

1 can lentils 6 large flat mushrooms, sliced 1 jar pasta sauce (macro organics tomato and basil) 3 cloves garlic 1tsp white pepper

method Cook pasta according to instructions. Rinse, drain and set aside. In a pot on medium/high heat, start frying the garlic and mushrooms in some salt and soy sauce until they’re cooked down. Add in the lentils, kalamata olives and white pepper. Combine well and then pour in your pasta sauce (macro organics tomato and basil) and stir through.

Return pasta to the pot and add more seasoning if desired!

Roasted Veggie Cous Cous paired with Organic Merlot recipe by @cookwithpez

Roasted Veggie Cous Cous ingredients 2 cups couscous- or 500g packet/sachet 1 large zucchini, chopped 1 large sweet potato, chopped 2 tbsp olive oil 1 tsp salt 3/4 cup dried cranberries 1/2 cup pomegranate seeds 1 cup cherry tomatoes

method Preheat oven to 200C and prepare your veggies. Toss sweet potato and zucchini in salt and olive oil, and bake for 30-40 minutes. Prepare couscous according to instructions on your chosen packet/style. Fluff with a fork and let it cool. Put cherry tomatoes with the veggies in the oven for the remaining 15 minutes. When ready, serve couscous and veggies with dried cranberries and pomegranate seeds. Pour a glass of Merlot and ENJOY!

FarmHand organics is a platinum sponsor of Carbon8 Regenerative Agriculture, together we can change the future of our country and Earth, the future is in our hands... @farmhandorganicwines

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