INGREDIENTS:
1 cup of dry red lentils.
2 heaped dessert spoons of peanut butter.
1 carrot - grated.
1/2 red onion - thin sliced and diced.
4 button mushrooms - sliced thin.
1 garlic clove - crushed.
A 11/2 cm cube of ginger - grated or chopped.
Oil fior frying
Garam masala - 3 tsps.
Cumin - 2 tsp
Some fresh grated turmeric... hmmm, about a 1 cm cube.
Sea salt.
Black pepper
1/4 tsp of peri peri.
The spices weren't measured for this dish so the amounts are aproximations... just tast it as you make it and adjust the flavours to the way you like it. Remember that spices in a meal increase in intensity over time.
METHOD:
Cook the lentils until they are ready... aprox. 20 minutes.
Fry the garlic, ginger, onion and spices in oil for a minute then add the carrot and mushrooms, stirring for a couple of minutes. Drain and add the cooked lentils, add the peanut butter and stir the flavours through. Cook till you are satisfied with the flavour and consistency. For a saucier consistency add some of the liquid that was used to cook the lentils. I cooked it for somewhere between 5 and 10 minutes and used it as a sauce but it had reduced a lot and made a great dip.
Awesome Mexican style dip that is great served with guacamole and organic corn chips.
INGREDIENTS
Red Kidney beans - 125 gms
Cannelloni beans - 125 gms
Organic crushed tomatoes - 2 cans
Red onion - 1 large
Celery - 1 stalk
Carrot - 1
Garlic - 2 cloves
Chilli - To taste
Herb salt
Parsley
Organic corn chips - 1 x 250 gm bag
Method
- Soak and cook legumes (beans) and then, using the back of a fork, mash them into a paste like consistency.
· Chop garlic and finely chop the vegetables & fry in saucepan with oil and chilli until softened.
· Add tomatoes and cook for about twenty minutes to reduce the amount of liquid.
· Add beans, parsley & salt, stir and heat through.
Variation:
Use various types of beans. Add chopped olives and or mushrooms.
This one was inspired while thinking of a meal using hazelnuts and leftover rice from the previous night’s dinner.
INGREDIENTS
Jasmine Rice
Hazelnuts
Snow peas
Carrot
Capsicum
Lettuce
Cucumber
Cherry tomatoes
Sunflower seeds
Celery
Corn
Lime juice
Tamari
Pepper
Herb salt
Dressing:
Coconut oil
Paprika
Lime & lemon & orange juice
Nutmeg
Herb salt
Pepper
Method
· Mix tamari through the cooked rice, chop all of the salad ingredients and mix it all together adding seeds and nuts.
· Mix the dressing ingredients together and pour over the salad.
Variation:
This dressing may be too citrusy for some, but hey, whatever takes your fancy. J
Fresh & tasty; serve with the DYNAMIC DRESSING (see recipe) for an awesome combo.
INGREDIENTS
One avocado
Lettuce
Silver beet or spinach
One sliced burpless cucumber
Sprouts
METHOD
Roughly chop all ingredients and toss in salad bowl.
INGREDIENTS
Cooked Jasmine Rice
Celery
Broccoli
Tomatoes
Zucchini
Parsley
Corn
Herb salt
Sunflower seeds
Pepper
Soy sauce
Thyme
Lemon juice
Alfalfa sprouts
Olive oil
Method
· Steam broccoli. Zucchini and corn.
· Dice celery and tomatoes.
· Place rice in individual bowls or 1 large bowl.
· Add vegetables, seeds, herbs, lemon juice, olive oil and soy sauce to taste.
· Mix thoroughly and serve.
Variation:
Steamed onion or other veg may be used. Sultanas, sesame or poppy seeds are a yummy addition. Nuts such as walnuts are also great.
Serving suggestions:
May be eaten hot or cold in lettuce leaves.
This is a salad we came up with while sitting by the fire when camping. We had some tangelos that were given to us and we had collected oranges and grapefruits from trees in the area. We had baked vegies in foil one night and in the morning, just for fun, we decided to wrap up fruit in foil and place them on the hot coals.
INGREDIENTS
1 tangelo, 1 grapefruit and 1 orange wrapped in foil and placed on hot coals from a campfire. (or put ‘em in the oven if you are at home).
Sunflower seeds
Raisins
Olive oil
Mixed nuts
Herb salt
Pepper
Method
· When you reckon the fruit is hot, pull it from the fire, peel the skin off and chop them up. Chuck them into a container and add the other ingredients and mix thoroughly.
Variation:
Whatever fruit is available.
Serving suggestions:
A warm breakfast to eat by a camp fire
A simple dressing that tastes great and compliments almost any salad.
INGREDIENTS
Juice of one lemon.
Olive oil. - About ten percent more than the amount of lemon juice.
One clove of garlic; crushed.
Crushed black pepper
Herb salt
One tsp of brown sugar.
METHOD
· Combine in jar and shake and mix well. Keep in fridge.
Variation:
Replace the lemon juice with the juice of an orange for a fruitier flavour.
INGREDIENTS
1 Can diced tomatoes
2 cloves crushed garlic
½ cup oat milk
3 tablespoons tahini
5 fresh basil leaves, chopped
Herb salt
Ground black pepper
2 mashed avocados
Method
· Gently heat the can of tomatoes, garlic, tahini and basil in frypan.
· Add milk and stir until smooth and combined.
· Gently cook for 1min.
· Remove from heat and add mashed avocados, mix thoroughly.
· Add salt and pepper to taste.
Serving suggestions:
Pour over or mix through baked or steamed vegetables, Rice and Sunflower Seeds.
A rich creamy sauce that goes well with rice and stuffed pimply squash.
INGREDIENTS
1 x 270ml can of coconut cream
2 – 3 tblsps of tahini
A handful of poppy seeds.
½ dozen button mushrooms
Thyme 1 - 2 tsps
Garlic
Salt and pepper
Method
· Fry garlic, poppy seeds and mushrooms until the shrooms are soft.
· Add the coconut cream, tahini, thyme and salt and pepper.
· Cook for five to ten minutes so the flavours mix well and stir the tahini through thoroughly to thicken the sauce.
· Note: the tahini can make this sauce very rich so you may like to add it a little at a time.
Variation:
Add sultanas to sweeten it up.
Serving suggestions:
Stirred through jasmine rice and / or ladled over stuffed veggies. Or steamed or baked vegies... well, it's just a great sauce. :)
A versatile mayonnaise that also makes a great dipping sauce.
INGREDIENTS
Coconut cream - 1 small can, 140 ml.
Pineapple - A one-inch ring cored & peeled.
Spring onion - 1
Mint leaf - 1 large
Parsley - 2 sprigs
Garlic - 1 clove
Pepper
Herb salt
Nutmeg - 1 level tsp
Chilli flakes - ¼ - ½ tsp to taste.
Squeeze of lemon.
METHOD
Mix in blender.
Variation:
Be creative.
Serving suggestions:
Anywhere you like to use mayonnaise, or as a dipping sauce for fritters. Excellent stirred through potato salad or coleslaw.
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