Delicious bake of vegies topped with mashed spud and potato chips.
INGREDIENTS
FILLING:
Dried Brown lentils 1 Cup, cooked
Broccoli - 2 cups, chopped
Onion large - 1 thinly sliced
Garlic - 1 clove, crushed
Carrot - 1 grated
Tinned tomatoes - 2
Eggplant - 1 sliced
Zucchini small - 1 diced
Cumin, turmeric, coriander, cardoman, garam masala,chilli. - 1 tsp of each
salt, pepper
TOPPING:
Potatoes - 5 medium
Plain potato chips - 1 small packet , crushed (plain potato chips usually don't have any numbers or flavourings but check the label to be sure).
METHOD
· Steam potatoes and sliced eggplant.
· Mash potatoes.
· Line greased baking dish with eggplant.
· Fry onion, garlic, carrot and zucchini in large saucepan until tender.
· Add spices and cook for 1 min.
· Add lentils and tomatoes, cover and cook for 5 minutes.
· Pour over eggplant.
· Cover with mashed potato.
· Sprinkle with crushed chips.
· Bake in moderate oven until browned.
Serving suggestions:
Serve with Tossed green salad
Polenta (corn meal) is easy to prepare. This dish is delicious, nutritious and easy to create. Corn is often genetically modified so it is definitely worth sourcing only organic corn products.
INGREDIENTS
Dried mushrooms - About 2/3 of a cup
Broccoli - 1 medium sized head
Polenta - 1 cup
Rice or oat milk - 2 cups
Water - 2 cups
Olive oil - 1 TBS
Tomato - 1
Lemon thyme - 1 – 2 tsp
Salt- 1 tsp
METHOD
- Put ‘shrooms and ½ cup of boiling water in bowl to re-hydrate. Set aside.
- Grease 10 inch, deep-dish, pie pan.
- In a large pot, combine remaining 1 1/2 cups hot water, milk and salt; bring to boil.
- Reduce heat to medium-low and slowly drizzle in polenta, whisking constantly.
- Continue to cook, stirring frequently, until polenta is as thick as mashed potatoes, about 6 to 8 minutes.
- Stir in broccoli, mushrooms and their liquid.
- Spread polenta mixture evenly in prepared pan.
- Dice tomato and sprinkle the pieces on top.
- Bake 20 to 25 minutes or until edges begin to brown.
- Cool at least 30 minutes, or serve at room temperature.
Variation:
Try various vegies like cauliflower, onion, grated carrot, spinach or zucchini. Add spices and/or herbs ie; parsley, chives or thyme. Sumac and sunflower seeds sprinkled on top of the diced tomato are great.
Serving suggestion:
GREEN AVO SALAD (see recipe) we used lettuce, spinach, cucumber, alfalfa sprouts and avocado with the classic dressing tossed through-tres yummy
INGREDIENTS
Leeks, 3 sliced
2 carrots
2 stalks of celery
1 large clove of garlic
500gms of red lentils
Sea salt
Pepper
Oil
Parsley - fresh
Water
Method
· Heat oil, add chopped ingredients and fry for approximately five minutes.
· Add red lentils, salt, pepper and enough water to cover.
· Bring to the boil then simmer adding water when necessary to reach desired thickness. It takes approximately an hour for all ingredients to cook.
Variation:
Add pumpkin, ginger and freshly grated tumeric.
Serving suggestions:
Serve with toast, fresh parsley and/or process the cooked meal in a food processor and serve.
INGREDIENTS
1 pkt of wheat or rice stir fry noodles.
1 bunch of bok choy - chopped
1 large onion roughly chopped
3 spring onions – chopped
1 head of broccoli – chopped including the stem.
1 large carrot – sliced
Corn kernels of 1 cob
1 large zucchini – diced
8 mushrooms – diced
1 – 2 handfuls of whole snow peas
1 tblsp of oil
½ piece of ginger – finely chopped
Sauce:
1 Heaped tblsp of honey
Garlic 1 clove - crushed
½ cup of soy sauce or tamari
¼ cup of sesame seeds
Method
· Heat oil in wok and fry on medium to high heat all the stir-fry ingredients until just tender.
· Cook the noodles in a saucepan of water, drain when ready.
· In a bowl stir the sauce ingredients until blended and add to the ingredients in the wok and stir through for two minutes.
· Add the noodles and stir through.
Variation:
Other vegetables such as cabbage or spinach may be used. Add chopped pineapple for that extra sweet flavour.
INGREDIENTS
Lentils - 500 gms
Carrot - 1 grated
Sweet Potato - 1 roughly chopped
Onion - 1 med, finely chopped
Garlic - 1 large clove, crushed
Coriander - 2 tsps
Turmeric - 2 tsps
Sea Salt - 2 tsps
Garam Masala - 2 tsps
Cardamon - 2 tsps
Cumin - 1 tsp
Chilli - 1 tsp
METHOD
· Fry onion, carrot, garlic until tender.
· Add spices – fry for 1 minute
· Add lentils – stir and add enough water to cover – simmer (add more water when necessary) for 20 minutes
· Add sweet potato.
· Continue cooking until lentils and potato are tender and the mixture has a thick consistency.
Serving suggestions:
Serve with rice, flat bread (home baked – see recipe) and salad
INGREDIENTS
1 cup besan flour
Salt, pepper
1 cup plain flour
Curry spices or herbs (dried or fresh)
1 cup water
Lemon juice (optional)
½ grated carrot
½ grated zucchini
Oil for shallow to medium depth frying (coconut oil is the healthiest )
Fresh corn kernels from 1 cob
1 Diced red onion
Method
· In a large bowl mix flours with selected spices, herbs, salt and pepper.
· Add water gradually until a batter consistency is formed.
· Add grated and diced vegetables. Mix thoroughly.
· Squeeze of lemon and/or extra water may be added.(thin enough to enable it to be spooned into frypan).
· Heat oil in frypan.
· Add heaped tablespoons.
· Fry for approx 2 min or until brown, then flip.
· Remove from pan and drain on absorbent paper.
Variation:
Other vegetables such as spinach and spring onions may be used. Pineapple tastes great also.
Serving suggestions:
Great with pineapple cream sauce and salad. May be used as burgers on toast or rolls.
INGREDIENTS
Vermicelli noodles - 100 gms.
Chick peas - 1 tin (drained) or equivalent fresh (see 'vegan cooking tips' on right panel).
Capsicum - 1 diced
Spring onions - 2 diced
Carrot - 1 small, grated.
Beetroot - grated
Oranges - 2 peeled and diced.
Corn - Kernels from 1 raw cob.
Celery - 1 large stick, diced.
Parsley Sprouts
METHOD
· Pour boiling water over noodles and let soak for 3 minutes then drain.
· Prepare ingredients as above.
· Combine in a large salad bowl.
Variation:
Replace chickpeas with other legumes. Add nuts.
Serving suggestions:
Dress with DYNAMIC DRESSING (see recipe). Serve on plate of lettuce.
An easy & quick sweet dish.
INGREDIENTS
Haricot/Navy beans - 250 grms, cooked (see 'vegan cooking tips' link in right panel for how to prepare legumes)
Red Onion - 1 chopped
Garlic - 1 clove crushed Olive Oil - 1 tblsp
Mushrooms - 2 cups diced Molasses - 2 tblsp
Lime - Juice of ½ Cardamon - 2 tsps
Sweet potato - 1 Sliced & steamed
Green capsicum - sliced
Rice. - For serving
METHOD
· Fry onion and garlic in oil until tender.
· Add mushrooms and fry for another minute.
· Add all other ingredients and cook for five minutes.
· Serve over bed of rice and slices of steamed sweet potato.
· Garnish with slices of capsicum.
Serving suggestions:
Serve with lemon wedges
A simple and quick meal that has few ingredients and tastes magnificent.
INGREDIENTS
Jasmine rice - 1 – 2 cups
Coconut cream - 1 x 270ml tin
Cinnamon - 1 fresh stick or a couple of tablespoons of powdered cinnamon.
Method
· Simply cook the rice and then mix through the coconut cream and cinnamon.
· If you use a rice cooker, you can place a fresh cinnamon stick in the cooker with the rice.
Variation:
Sultanas added to it are great and make it extra sweet. Other dried and chopped fruit and/or seeds and nuts may also be added.
INGREDIENTS
1 large clove of garlic - crushed
1 large onion – cut into small slices
1 large carrot - grated
1 large zucchini – grated
Quarter of a cauliflower – roughly chopped
1 can of red kidney beans or fresh kidney beans soaked and cooked.
1 can of chick peas or fresh soked and cooked.
Corn kernals from 1 cob
2 cans of crushed organic tomatoes
1 x 270ml can of coconut cream
2-3 cups of cooked rice
1 tblsp of oil
Spices:
1 tblsp of mild curry powder or make your own using spices such as….
Turmeric Coriander Cumin Cardamon Garam Masala
Chilli Sea salt & Pepper
Method
· Heat oil and add garlic and vegetables fry and stir frequently for three to five minutes.
· Add curry powder (or curry spices), chilli salt and pepper.
· Stir and fry for two minutes.
· Add canned tomatoes, cover and simmer until vegetables are tender.
· Add beans, coconut cream and cooked rice. Mix thoroughly.
· Gently simmer for two minutes.
· Turn off heat, cover and let sit for five minutes. (This helps the rice to absorb some liquid and thicken the curry.)
Variation:
Add green beans, spinach and/or diced sweet potato or pumpkin.
Serving suggestions:
Hot on its own or served cold the next in lettuce leaves or with Green Salad.
RSS Feed