YIELD: Serves 4 PREP: 10 mins COOK: 50 mins READY IN: 60 mins Ingredients 2 Large Zucchinis Sliced Lengthways 1 Cup Brown Rice Cooked Accordingly to Packet 1 Tbsp Safflower Oil 1 Onion Diced 2 x 750ml Jars Passata (Pureed Tomato Sauce) 2 Roma Tomatoes Diced Juice of 1 Lemon 1/4 Cup Pitted Kalamata Olives 1/2 Tsp Himalayan Sean Salt 1/2 Tsp Raw Coconut Sugar 1 Clove of Garlic Minced 4 Fresh Basil Leaves Thinly Sliced 1 Fresh Mint Leaf Thinly Sliced 1/2 Cup Fresh Parsley 1/4 Cup Fresh Coriander Fresh Black Pepper Instructions Scoop out the zucchinis into a large bowl and set the empty zucchinis and flesh aside In a heavy bottomed pan, saute the onion and garlic until translucent and the 2 jars of passata and tomatoes Add the salt, sugar and lemon juice, adjust to taste, then gently stir through the...
YIELD: Serves 4
Ingredients
3 or 4 Cloves of Garlic Crushed
1 Red Capsicum Diced
2 Medium Sweet Potatoes Peeled & Sliced
1 Can Crushed Tomatoes
1 Can Red Kidney Beans
1 Tpsn Tomato Paste
1 Tbsp Peanut Butter
1-2 Tspn chilli flakes, cinnamon, cumin, crushed ginger, raw brown sugar
Salt & Pepper to Taste
Instructions
Brown the garlic and capsicum and saute until tender
Add spices, stir until fragrant
Add sweet potato and stir to coat
Add tomatoes, tomato paste, peanut butter, and 2 or 3 cups of water to cover
Bring to a boil, then simmer until potatoes are tender- about 20 minutes
Add kidney beans and cook for another 10 minutes, adding more water if needed
Add salt and pepper to taste
Garnish with fresh coriander
COURSE: Main Meals
YIELD: Serves 2 PREP: 10 mins COOK: 30 mins READY IN: 40 mins Ingredients 1 Cup Brown Lentils 1 Cup Water 1 Tsp Cumin 1/2 Tsp Cinnamon 1/2 Tsp Chilli 1 Tsp Turmeric 1 Tbsp Tomato Paste 2 Cloves of Garlic 1 Small Lebanese Cucumber Diced 2 Roma Tomatoes Diced 1/2 Cup Fresh Coriander Sliced Thinly Juice of Half a Lemon Fresh Pepper Instructions Mix together salsa ingredients and leave to marinade for 10 minutes Boil lentils for 20 minutes or until tender, then add spices to taste, garlic and tomato paste Blend half of the lentils using a food processor or stick blender, then mix back together Fill tortillas or pitas with lentils and salsa Using a sandwich press, cook for 3 to 4 minutes You can also vary the fillings: avocado, sprouts, zucchini, eggplant, chickpeas and...
YIELD: Tagine serves 4 as a main, used in wraps it will serve 8 PREP: 10 mins COOK: 35 mins READY IN: 45 mins Ingredients 1 Tbsp Safflower Oil 1 Onion Sliced In Rings 1 Cup Butternut Pumpkin Cubed 1 Cup Sweet Potato Cubed 1 Cup Chickpeas Soaked & Boiled for 2 Hours until Soft 1 Can Crushed Tomatoes 2 Saffron Threads Soaked In Water 2 Tsp Turmeric 1 Tsp Cumin 1 Tsp Grated Ginger 1/2 Tsp Cinnamon 1 Cup Water 2 Cups Baby Spinach Instructions Heat up oil in your tagine, or a heavy based pot Cook onions lightly, then drop the heat to medium, and layer pumpkin, sweet potato and chickpeas Mix the tomatoes, spices and water together and pour over vegies Put lid on, and allow to cook at a low-medium heat for 25-35 minutes, or until sweet potato...
YIELD: 2 Servings PREP: 5 mins COOK: 15 mins READY IN: 20 mins Ingredients 1 Onion Diced 1 Zucchini Diced 1 Celery Rib Diced 1 Can Red Kidney Bean Drained & Rinsed 1 Can Crushed Tomatoes 1 Tsp Cinnamon 1 Tsp Cumin 1 Tsp Chilli Flakes 1 Tsp Paprika 1/4 Cup Coriander 4 Wholegrain Tortillas 1 Cup Homemade Salsa, Or In A Jar Tofutti 'Better than sour cream' Instructions Saute the onions, celery and zucchini, until soft Add the cinnamon, cumin, chilli and paprika, and stir until fragrant Add tomatoes and kidney beans Cook for five minutes until heated Add coriander and take off heat Spread one half of the tortilla with the Tofutti sour cream Top with the bean mixture and roll up Do this with the rest of the tortillas, and keep the leftover beans for the Mexican...
