YIELD: Serves 4 (4 Servings) PREP: 5 mins COOK: 50 mins READY IN: 55 mins Ingredients 1 Tsp Olive Oil 1 Onion Chopped 4 Garlic Cloves Minced 1 Can Kidney Beans drained and rinsed (or equivalent, soaked overnight and boiled) 1 Can Black Beans drained and rinsed (or equivalent, soaked overnight and boiled) 1 Cup Fresh Corn Kernels 2 Cups Chopped Tomatoes 2 Cups Passata Sauce 1 Zucchini Chopped 1/2 Tsp Cinnamon 2 Tsp Cumin Powder 2 Tsp Turmeric 1 Tsp Chilli Flakes Large Bunch of Baby Spinach 5 Slices Mountain Bread 2 Cups Creamy Cheezy Sauce (See My lasagne recipe below) Tofutti Cream Cheese (Optional) Large Handful of Coriander Salt & Pepper to Taste Instructions Heat oil and sauté onions and garlic until soft Add kidney beans, tomatoes, zucchini, and spices and stir to coat Pour in a small amount of water to cover the...
YIELD: Serves 2 (2 Servings)
PREP: 15 mins
COOK: 10 mins
READY IN: 25 mins
Ingredients
4 Cups Waxy Potatoes Diced
1 Tbsp Coconut Oil
1 Large Yellow Onion Diced
2 Garlic Cloves
1 Tsp Garam Masala
1 Tsp Ground Cumin
1 Tsp Ground Turmeric
1 Cup Coconut Cream
1 Cup Torn Kale
Salt To Taste
Instructions
Steam the potatoes until tender, but not falling apart; about 15 minutes
In the meantime, sauté the onions and garlic until soft
Add the spices, and stir until fragrant
Gently add the steamed potatoes, and stir to coat
Pour in the coconut cream, and the torn kale
Bring to a gentle simmer, and add salt to taste
Serve as a side dish to a vegetable curry or with a big salad
CUISINE: Indian
COURSE: Main Meals
SKILL LEVEL: Easy
YIELD: Serves 4 (4 Servings) PREP: 5 mins COOK: 40 mins READY IN: 45 mins Featured in a number of magazines worldwide, this recipe is a crown pleaser! Ingredients 1 Tbsp Coconut Oil 1 Large Yellow Onion Sliced Into Rings 2 Garlic Cloves Minced 1 Tsp Cinnamon 1 Tsp Turmeric 1 Tsp Sweet Paprika 1 Tsp Cumin 4 Cups Pumpkin Diced 2 Cups Tomatoes Diced 1 Cup Water 1 1/2 Cups Chickpeas Soaked Overnigh & Boiled, or Canned - Drained & Rinsed Instructions Heat oil in your Tagine (or large pot) over a medium heat Add onion rings and garlic, and sauté until soft; about 5 minutes Add cinnamon, turmeric, paprika and cumin, and stir to release fragrances Pour in tomatoes, water and chickpeas (if you are using a small Tagine, you may need to halve the tomatoes and water...
YIELD: Serves 4 (4 Servings) PREP: 5 mins COOK: 35 mins READY IN: 40 mins Ingredients 1 Tsp Coconut Oil 1 Tsp Cumin Seeds 1 Tsp Yellow Mustard Seeds 1 Brown Onion Diced Finely 3 Cloves of Garlic Minced 2 Tbsp Garam Masala 2 Tsp Fenugreek Leaves/Fenugreek Powder 1 Tsp Cumin Powder 2 Tbsp Ground Turmeric 2 Cups Sliced Button Mushrooms 2 Cups Water 1 Can of Crushed Tomatoes 1 Tbsp Tomato Paste 1 Can Drained and Rinsed Navy Beans Instructions Heat oil in a large pot, and add mustard and cumin seeds; heat until they pop Add onions and garlic, and cook until fragrant Stir in garam masala, fenugreek, cumin and turmeric, then add the mushrooms, stirring gently Pour in water, tomatoes and tomato paste - bring to a gentle boil, then simmer for 15 minutes Add the navy...
YIELD: Serves 2 (2-4 Servings) PREP: 2 mins COOK: 5-10 mins READY IN: 7 mins Ingredients 1 Tbsp Coconut Oil 1 Tsp Cacao Powder 1 or 2 Over Ripe Bananas 1 Cup Homemade Raw Almond Milk 2 Tsp Almond Butter 1/2-1 Cup Raw Cacao Power Depending On How Rich You Like It 2 Medjool Dates Pitted 1 Vanilla Bean Pod Scraped 1/2 Tsp Cinnamon Pinch Himalayan Sea Salt Cayenne Pepper Oragne Zest Peppermint Essential Oil Fresh Fruit To Serve Instructions In a bain marie, or Thermomix (37ºC) gently melt the coconut oil and cacao butter When the oils are melted, blend the bananas, almond milk, almond butter, cacao powder, dates, vanilla, cinnamon and salt together until smooth Pour into fondue set Keep warm with a tea light Serve with fresh fruit; bananas, kiwi fruits, oranges- anything fresh...
