YIELD: 4 Servings PREP: 5 mins COOK: 30 mins READY IN: 35 mins Creamier than your standard Bombay Potatoes, these work beautifully as a stand alone dish, served with lots of steamed greens, or as a side to Dhaal. You could also use sweet potatoes, or even pumpkin, and add peas for a burst of colour! Ingredients 1 tsp Yellow Mustard Seeds 1 tsp cumin seeds 1 tbsp coconut oil 1 large Brown Onion diced 2 cloves garlic minced 1 tbsp Ground Turmeric 1 tbsp garam masala 10 medium baby or kipfler potatoes cubed 400 ml coconut cream 400 ml crushed tomatoes 2 cups Baby Spinach Leaves Himalayan Rock Salt to taste Chopped Coriander to serve Instructions Heat a large pot over medium heat, and add the mustard and cumin seeds. Cook, stirring, for 30-60 seconds, until fragrant and...
YIELD: 2 Servings PREP: 5 mins COOK: 55 mins READY IN: 60 mins Ingredients 6 medium sized beetroots, halved; choose beets with bright green leaves, and firm, unwrinkled skin 2 medium sized purple carrots, roughly chopped 1 tsp rock salt 4 cloves of garlic 1 tsp cumin seeds 2 tbsp coconut cream 1 tsp ground cumim 2 ½ cups water Instructions Preheat oven to 200ºC Fill a large soup pot with cold water and add the beets, carrots and rock salt Bring to a boil, then simmer for 10 minutes Strain water, and using the same pot, sprinkle the wet beets and carrots with the cumin seeds and stir to coat On a paper lined tray, bake beets, carrots and whole garlic cloves for 45 minutes or until tender Carefully peel the...
YIELD: 2 Servings PREP: 5 mins COOK: 60 mins READY IN: 1 hr 5 mins Ingredients 1 tbsp coconut oil oil 3 cloves garlic, minced optional 1 tsp grated ginger 1 tsp grated fresh turmeric 1 tbsp sesame oil 1 tsp mirin 1 tsp rice wine vinegar 1 cup brown rice, rinsed (soaked overnight if desired) 2 cup water + 1 cup if needed 1 tsp ground wakame flakes 1/2 cup pumpkin, diced 1/2 cup sweet potato, diced Fresh coriander to serve Sesame seeds to serve Instructions In a large pot, heat the coconut oil and sauté the minced garlic and grated ginger and turmeric Add the sesame oil, mirin, rice wine vinegar, brown rice, water and wakame flakes Bring to a boil, then turn down the heat and allow to simmer for 40 minutes, without letting the...
Using two simple and creamy spreads, this otherwise plain pumpkin tortilla morphs into something spectacular. A symphony of colour, golden pumpkin, passionate pink beetroot and vibrant greens… Try this Roasted Beet Dip (recipe a part of Kale and Beet Pizza) Try this Cashew Cheese (minus the Za’atar) or Peace Love and Vegetables Cashew Cheese YIELD: 4 Servings PREP: 5 mins COOK: 40 mins READY IN: 45 mins Ingredients 8 pumpkin wedges skin on or off 2 tbsp Extra Virgin Olive Oil 1 tsp Murray River Salt Flakes 1/2 -1 tsp Smoked Paprika Tortillas (try La Tortilleria Tortillas!) 1/2 cup Cashew Cheese homemade or bought 1/2 cup Roasted Beetroot Dip Fresh Greens Fresh Coriander Instructions Preheat your oven to 180ºC and line a baking tray with baking paper Drizzle the pumpkin wedges with olive oil and...
YIELD: 4 Servings PREP: 20 mins Ingredients 1 Large Onion diced 1 tsp coconut oil 2 Cloves of Garlic minced 1 Large Red Capsicum diced 2 Large Zucchini chopped 2 stalks celery Sliced Finely 1 Large Sweet Potato diced 3 potatoes Diced 2 Large Tomatoes Diced 1 Can Chopped Tomatoes 4 cups water 2 cups cooked kidney beans 1 cup Dry Red Lentils 1 tsp Herbamare Vegatable Stock Powder 1 tsp Dried Fenugreek Leaves 1 tsp Ground Turmeric 1 tsp chilli flakes Instructions Heat safflower oil in a large soup pot. Sauté onions and garlic until translucent Add capsicum, zucchinis, carrot, celery, sweet potato and potatoes and sweat over a medium heat for 5 minutes, stirring regularly. Add tomatoes, crushed tomatoes, water, kidney beans and lentils Bring to a boil and simmer for 15-20 minutes (add extra water as needed). Add stock, fenugreek, turmeric and chilli Cook...
