1 cup Red Lentils
3 cups vegetable broth (optional)
Salt and pepper to taste
Mint leaves and lemon for garnishing
1. Chop vegetables into small pieces. Saute onions and carrots for 5-6 minutes.
2. Add potatoes, red lentils, pepper, and salt and saute for 3-4 minutes.
3. Add tomatoes and cook for 5-6 minutes till tomatoes are tender.
4. Add vegetable broth or water, bring to a boil or pressure cook for 2 whistles.
5. Puree the mixture in a blender. Garnish with lemon juice and mint leaves.
6. Serve hot with garlic bread or by itself.
800g pumpkin, peeled, seeded, cut into 1.5cm cubes
Spray olive oil
1 tablespoon olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1 teaspoon finely grated ginger
1 teaspoon ground coriander
1/2 teaspoon turmeric
190g (1 cup) quinoa, rinsed, drained
100g trimmed kale leaves, shredded
40g (1/4 cup) pepitas
1. Preheat oven to 200°C or 180°C fan forced. Line a large baking tray with baking paper. Place the pumpkin on prepared tray, spray with olive oil. Roast for 30 – 40 minutes or until golden and tender.
2. Meanwhile, heat the oil in a large saucepan over a medium heat. Cook onion, stirring occasionally for 5 minutes or until softened. Add the garlic, ginger, coriander and turmeric, cook stirring for 1 minute.
3. Add quinoa and 500ml (2 cups) water, bring to the boil. Reduce heat to low, cover and simmer for 12-15 minutes, or until water has evaporated and quinoa is ala dente. Stir through kale until just wilted, then gently stir through the roasted pumpkin, pepitas and season with sea salt and freshly ground black pepper.
Gram flour (besan) sieved2 cups
Yogurt beaten1 cup
Salt to taste
Turmeric powder 1/2 teaspoon
Green chilli-ginger paste 1 teaspoon
Oil 2 tablespoons
Lemon juice 1 tablespoon
Soda bicarbonate 1 teaspoon
Mustard seeds 1 teaspoon
Fresh coriander leaves chopped2 tablespoons
Coconut scraped1/2 cup
1. Take gram flour in a bowl. Add yogurt and approximately one cup of warm water and mix. Avoid lumps. Add salt and mix again.
2. Leave it aside to ferment for three to four hours. When gram flour mixture has fermented, add turmeric powder and green chilli-ginger paste. Mix Heat the steamer. Grease a thali.
3. In a small bowl take lemon juice, soda bicarbonate, one teaspoon of oil and mix. Add it to the batter and whisk briskly. Pour batter into the greased thali and place it in the steamer.
4. Cover with the lid and steam for ten minutes. When a little cool, cut into squares and keep in a serving bowl/plate.
5. Heat remaining oil in a small pan. Add mustard seeds. When the seeds begin to crackle, remove and pour over the dhoklas.
6. Serve, garnished with chopped coriander leaves and scraped coconut.
6 oz spaghetti
1 ripe avocado
1/2 cup cherry tomatoes, halved
1/4 cup corn kernels
1/4 cup fresh basil leaves
1 clove garlic
1/4 cup olive oil
1 tbsp lemon juice
Salt and pepper, to taste
1. Cook pasta according to package instructions, drain well, keep aside.
2. Combine avocados, basil, garlic and lemon juice in a food processor, add salt and pepper.
3. Add olive oil in a slow stream until emulsified.
4. Combine pasta, avocado sauce, cherry tomatoes and corn.
5. Serve hot
1 cup coconut milk
2 tbsp chopped fresh cilantro
1 tsp red curry paste
1/2 tsp brown sugar
Salt, to taste
For Tofu and Veggies
14 oz extra-firm tofu, preferably water-packed
2 tsp olive oil
4 cups baby spinach
1 medium red bell pepper, sliced
1. Mix coconut milk, cilantro, curry paste, brown sugar and salt to make the sauce.
2. Drain and rinse tofu; pat dry.
3. Cut one tofu block into eight 1/2-inch-thick slabs.
4. Coarsely crumble each slice.
5. Heat oil in a skillet over high heat. Add tofu and cook without stirring, until the pieces begin to turn golden brown on the bottom.
6. Gently stir and continue cooking, stirring occasionally, till all sides are golden brown.
7. Add spinach, bell pepper and the curry sauce and cook until the vegetables are cooked.
8. Serve hot.