Born out of wanting to use more bulk bin items at my fav local super market…
This week I’m bringing you a savoury spring salad that’s sure to put a smile on your face. The veggies can be substituted for whatever you have available in your fridge, or choose what’s in season. The rest of the items can almost all be found in the organic versions as well.
1/2 C each of white and red quinoa
1/2 C hulled millet
1/2 C sundries tomatoes
2 Tbsp raisins
1/2 C Brazil nuts roughly chopped
1/2 C coconut chips
4 Tbsp sesame seeds
1 small eggplant – cut 1 cm cubes
1/4 head cauliflower – cut into florets
1 orange, peeled and cut into slices
4 Tbsp olive oil
2 Tbsp curry powder
1/4 tbsp chilli powder
1 Tbsp sea salt
1/2 C of your favourite dressing. Urban Hippie Miso or balsamic vinaigrette work well.
Preheat oven to 180 degrees C. In a small pot place quinoa and millet along with two cups of water, bring to a simmer and cook for 15 minutes, the cover, remove from the heat and set aside for 20 minutes.
Soak sundried tomatoes in boiling water for 1/2 hour, then drain and slice.
In a mixing bowl add oil, curry powder, chilli, salt and sesame seeds. Mix well, then add diced eggplant and cauliflower. Coat them with sauce then place on a baking paper lined tray. Roast in the oven for thirty minutes until veggies are soft.
In a large bowl mix together cooked quinoa mixture, roasted veggies, raisins, Brazil nuts, coconut chips, orange and dressing. Mix well adding extra dressing and salt to taste.
Recently I was given a new product to try out, its called a Heylo bag. It’s a handy bag that retains heat when you put a hot pot of food in it. It’s very useful when hiking as it saves on fuel and will actually keep cooking the food after you initially simmer it on the stove, you can even use it to make yoghurt, steam rice and keep food warm when going to a pot luck. This recipe is hearty dahl with loads of flavour, protein packed and perfect for any Indian meal. For more information on the Heylo bags check out this link.
Prep time 15 min, cook time 80 min.
5 cloves garlic – minced
2 onions – diced
1 cup pumpkin, cubed small
1.5 cups split red lentils
1 tbsp olive oil
1 green capsicum
2 cups veggie stock
2 cups water
2 tsp cumin
1 tsp ground ginger
2 tsp turmeric
1 tsp coriander
1 tsp smoked paprika
1 can diced tomatoes
2 tbsp tomato paste
1 can kidney beans, drained and rinsed
Sauté diced onions in oil until soft, add spices, capsicum, pumpkin and minced garlic and fry for 30 sec. Add in tomatoes and paste, lentils, stock, kidney beans and 2 cups water. Bring to boil then simmer 20 mins before transferring to the Heylo bag for 1 hour (or if you don’t have one then simmer gently on the stovetop for 30-40 mins stirring regularly). After an hour check the dahl it may need a quick reheat with a little extra water on the stove top before serving. If you have a smaller Heylo bag, then half this recipe.
Serve with poppadums, tamarind chutney and brown basmati rice.
A beautifully rich and healthy curry to share with friends. Serve with brown basmati rice, poppadum’s and coconut yoghurt raita.
Serves 4, Prep time 15 mins, cook time 40min,
2 white onions, diced
2 tbsp. olive oil
1 tsp ground ginger
1 tsp turmeric powder
2 tsp ground coriander
2 tsp garam masala
2 tsp mustard seeds
½ tsp chilli flakes
3 cloves garlic, minced
2 tsp salt
½ tsp pepper
1.2 kg tomatoes
1 can chickpeas, drained
1 tbsp. honey or rice malt syrup
Roughly chop tomatoes, coriander and spinach and set aside. In a large pot heat oil and fry onions until fragrant and translucent. Add in spices and garlic and fry for 1 minute. Stir in chopped tomatoes, salt and pepper and simmer for around 20 minutes until tomatoes are soft and broken down. Add in chickpeas, spinach and honey and simmer for another 5 minutes.
Remove from heat and use an immersion blender or food processor to combine into a smooth consistency. Return to heat and simmer for a further five minutes, season to taste.
This soup came about from conversations with a good friend about making beetroot soup. I was inspired to have a try making my own recipe; this resulted in a taste off with the both of us creating very different soups. I love the bright red colour of this soup and that beetroots are fantastically good for you.
1 kg beetroot, peeled
500g kumara or sweet potato
4 cups veggie stock (plus extra water if needed)
5 cloves garlic minced
1 medium onion
1 tsp salt
½ tsp chilli powder
½ tsp smoked paprika
1 tbsp miso paste
1 can chickpeas, rinsed and drained
2 tbsp lime juice
½ cup coconut cream – optional
Cut kumara and beetroot into small chunks and place in a large pot, add stock, diced onion, garlic, salt and spices. Bring to the boil them simmer for 20 – 30 min until the beetroot is soft.
Add chickpeas, miso and lime and then blend using a food processor or hand held blender.
Return the soup to a low heat and warm through, you can add extra water or stock if needed here.
For a creamier taste serve swirled with a dollop of coconut cream or top with fresh chopped parsley.
I love the glut of fruit and veg that appears this of year, the pumpkins are lined up on the door step and my family goes into preserving mode. This is a nourishing soup that can be made year round by substituting what is in season.
Serves 4+, prep time 30 min, cook time 30 min
3 cloves garlic
2 tbsp olive or coconut oil
1 medium zucchini
1.5 C pumpkin
4 C veggie stock
1 can diced tomatoes
1 tsp smoked paprika
1 tsp mixed herbs
1 tsp ground coriander
1 tbsp miso paste dissolved in ¼ cup warm water
½ tsp garlic powder (optional)
2 tbsp balsamic vinegar
1 can kidney beans
2 cups winter greens (spinach, kale, bok choy etc)
1 tbsp fresh basil
Salt and fresh cracked pepper to taste.
Dice onions and garlic and add to a large pot over medium heat along with the olive oil. Sauté until soft. Meanwhile chop all the veggies into small cubes about 1cm in size. Add to pot along with herbs and cook for 2 minutes before adding stock. The liquid should cover all the veggies so that you have a nice amount of broth so add more water if you need it. Bring soup to a light simmer and add tomatoes, miso paste, garlic powder and balsamic. Simmer for 10 min or so until veggies soften. Drain and rinse the kidney beans then stir into soup, along with sliced winter greens and basil. Allow greens to warm through.
Taste and season with salt and pepper, you can add extra water or stock here if you want more both to veggie ratio. Serve with fresh bread and a dollop of pesto on top.