YIELD: Serves 4 Ingredients 1 Onion Diced 3 Cloves of Garlic Minced 4 Large Potatoes Peeled & Cubed 1 Can Red Kidney Beans Rinsed & Drained 2 Cups Water 1 Can Diced Tomatoes 2 Tbsp Tomato Paste 2 Tsp Cumin Powder 1 Tsp Chilli Flakes 2 Cups Baby Spinach 1 Cup Chopped Coriander Fresh Pepper to Serve Instructions Saute the onion and garlic until translucent Add the potatoes, diced tomatoes and water- bring to a boil, then reduce to a simmer Cook for 15 minutes, or until potatoes are ALMOST tender Add kidney beans, cumin, chilli flakes and tomato paste Cook for a further 5 minutes, stirring well to incorporate the spices Turn off the heat and add the spinach and coriander, leaving to wilt for a minute Serve with vegetables, rice, pasta or with some...
YIELD: Makes 8 to 10 Burgers
PREP: 5 mins
COOK: 15 mins
READY IN: 20 mins
Ingredients
3 Cups Pre-Cooked Brown Rice
1/2 Cup Grated Carrot
1/2 Cup Grated Zucchini
1/2 Cup Peas & Corn
1 Cup Besan Flour (Chickpea Flour)
1/2 Cup Fresh Parsley, Coriander & Chives
1/4 Cup Water Or As Needed
1/4 Cup Turmeric
1 Tsp Chilli Flakes
Fresh Pepper
Instructions
Mix all the ingredients together, and, using your hands, squeeze out any liquid
Mould into burgers and dust in extra flour if needed
Place on a very hot non-stick pan, and cook for 2 to 4 minutes on each side
Serve on round sliced bread as an open burger, or in a bun with all the fillings!!
CUISINE: American
COURSE: Main Meals
SKILL LEVEL: Beginner
YIELD: 2 Servings PREP: 10 mins COOK: 10 mins READY IN: 20 mins Ingredients 1 Zucchini Spiralized or Julienned 1 Carrot Spiralized or Julienned 1/4 Cup Raw Tahini 1/2 Cup Orange Juice 1/4 Cup Lemon Juice 5 or 6 Fresh Basil Leaves Small Handful of Corinader Leaves 1 Tsp Cayenne Pepper 1 Tbs Poppy Seeds 1 Tbs Hemp Seeds Hulled 1/4 Avocado Sliced & Roughly Mashed Instructions Sprinkle the zucchini and carrot with some sea salt and leave it in a colander- the salt will draw out excess moisture and make the noodles tender and able to absorb new flavours Leave for 10 to 15 minutes In a blender, blend the tahini, orange and lemon juice, basil and coriander leaves Add cayenne pepper and pulse again- taste for spices, and add some fresh pepper or more orange juice...
YIELD: Serves 4 (4 Servings) Ingredients 1 Onion Diced 1 Zucchini Diced 4 Cloves of Garlic Minced 2 Tsp Hungarian Paprika 1/4 Tsp Smoked Paprika 1 Can Crushed Tomatoes 2 Tbs Tomato Paste 250 Ml Passata Sauce 1 Can Cannellini Beans Rinsed 1 Can Red Kidney Beans Rinsed 1/2 Cup Torn Parsley 1 Cup Torn Kale Instructions In a large pot, lightly saute the onions and zucchini in a drop of safflower oil When onions and zucchini are soft, add the garlic and paprikas and stir well to coat Pour in the tomatoes, passata and tomato paste, and bring to a gentle, rolling boil Add the kidney and cannellini beans, and reduce to a simmer Simmer gently for 15 minutes, allowing the beans to soften and flavours to develop Stir in the parsley and kale, and let simmer...
YIELD: 4 Servings PREP: 60 mins COOK: 20 mins READY IN: 1 hr 20 mins Ingredients 4 Large Portobello MushroomsCleaned Gently Juice of 1 Lemon 1/4 Cup Olive Oil 1 Can Red Kidney Beans Drained & Rinsed 2 Fresh Corn Cobs Kernels Removed 2 Tsp Cumin 1 Tsp Chilli Flakes 1 Cup Fresh Coriander 1 Cup Quinoa Cooked According to Packet 1 Jar Mexican Salsa 1 Avocado Diced 'Tofutti better than sour cream' to serve Instructions Heat oven to 180C Whisk lemon juice and olive oil together and pour over mushrooms- allow to marinate at room temp for 1 hour Saute kidney beans, corn, cumin, chilli flakes and coriander for 5 minutes Add cooked quinoa and jar of salsa, and stir to coat vegies Top mushrooms with mix, and bake for 20 minutes Serve with fresh avocado and...
