From Smith & Daughters A cookbook (that happens to be vegan)
200 g brown rice
1 green capsicum, finely diced
1 red capsicum, finely diced
1 onion, finely chopped
2 tablespoons crushed garlic
100 g instant oats (blitzed to resemble rough flour)
80 g (1/2 cup) gluten flour
100 g (1/2 cup) tinned brown lentils
55 g (1/2 cup) chickpea flour
3 tablespoons soy sauce
1 tablespoon balsamic vinegar
1 teaspoon chilli flakes
1 teaspoon drief oregano
15 g nutritional yeast (optional)
1 teaspoon liquid smoke (optional)
2 teaspoons smoked paprika
1/4 teaspoon ground cinnamon
1/2 teaspoon ground cumin
small handful flat-leaf parsley, finely chopped
small handful basil, finely chopped
1 tablespoon fresh thyme, chopped
olive oil spray
1. Cook rice in plenty of salted boiling water over medium heat until almost over cooked, about 20 minutes). Drain and set aside in large bowl.
2. Heat large glug of oil in a large frying pan over medium heat. Add the capsicum, onion and garlic and cook, stirring occasionally, for about 5 mins.
3. Add the cooked vegetables to the rice along with the remaining ingredients. Season to taste and mix well. Set aside in the fridge for atleast 1 hour.
4. Shape the mixture into small balls. If mixture is too wet add flour. Refrigerate until firm.
5. Heat nonstick frying pan with plenty of oil and fry the meatballs in batches over medium heat until golden brown all over. Alternatively spray the meatballs with olive oil and cook in a 170 degree oven on a baking tray on baking paper for 20-30 minutes, until golden brown.
80 ml (olive oil) plus extra
1/2 green capsicum (diced)
1/2 red capsicum (diced)
1 small onion, chopped
1 teaspoon salt
1 tablespoon crushed garlic
1.2 teaspoon sweet paprika
tiny pinch saffron (if available)
800g (tinned diced tomatoes)
1/2 teaspoon black pepper
small handful flat-leaf parsley, chopped
Heat the oil in a saucepan over medium heat.
Add capsicum and onion.
Reduce temperature to low, add salt and took stirring occasionally for 10 mins.
Add garlic, cook for a few minutes before adding oregano, paprika and saffron.
Cook for 30 seconds, add tomato.
Cover the pan with a lid slightly ajar and cook on the lowest heat for 1 hour.
Add the pepper and parsley and stir through.
1. Place potatoes in a big pot, fill with cold water
2. Turn heat to high, and bring pot to boil
3. In the mean time, dice and shop up the onion/spring onion, dill, celery, parsley and place in big boil
4. When water is boiling, reduce to medium and cook until potatoes are softish (15-20 mins, make sure they aren't too soft)
4. once cooked, remove from heat, empty water, run potatoes under cold water
5. Wait until potatoes have cooled, dice and place in big boil with other veggies
6. Add mayonnaise, mustard and salt
7. Chill in fridge
Absolutely in love with this Persian Okra dish. Served with a baguette or rice to soak up all the stew goodness.
Prep time: 15 min
Cook time: 1 hour
Ready in: 1 hour 15 min
Serves: 4 servings
6 tablespoons olive oil
1 large onion chopped
3 large garlic cloves chopped
2 tablespoons tomato paste
½ teaspoon turmeric
1½ teaspoons salt
¼ teaspoon ground black pepper
¾ cup fresh sour grapes ghooreh or ¼ cup fresh lemon juice
2 cups hot water
pinch of ground saffron (optional)
1 kilo fresh okra
1 eggplant cubed and roasted
To make the sauce, heat oil in a deep pan over medium high-heat. Add chopped onions and fry for about 20 minutes or until onions are slightly golden. Add chopped garlic, tomato paste, turmeric, salt, pepper and sour grapes. Cook for about 5 minutes or until the tomato paste is fried and changes the colour of oil to a deep yellow-orange.
They key to a tasty sauce is to let the tomato paste fry in oil along with spices and other aromatic ingredients like onions and garlic. This would boost the flavor of the sauce in a huge way.
Finish the sauce by mixing in hot water and saffron. By adding hot water, the temperature of the dish remains the same, thus reducing the cooking time.
Add in okras. Bring to a gentle simmer. Lower heat to medium low and cook for about 30 minutes or until okras are tender. Do not overcook okra.
When stew is ready, add roast eggplant. Taste and adjust seasoning.
Adapted from Rachael's blog here
For the cake:
Recipe adapted from: http://cookieandkate.com/2015/healthy-banana-bread-recipe/
- Wash your lentils!
- Mince garlic
- Dice onion
- Boil some water in the kettle
1. Heat some oil, add in garlic, onions, then dried mint
2. When onions start to soften, add carrots and potatoes (or partially pre-cook carrots/potatoes in microwave if rushed)
3. When carrots soften a bit, add lentils, canned tomatoes, boiling water and vegetable stock
When the soup content is ready in terms of texture (i.e. carrots/potatoes/lentils cooked), grab a stick blender and add spices to your taste: olive oil + salt/pepper/chilli flakes/paprika (whatever other spices you fancy).
Serve with bread, chopped parsley and a slice of lemon (forgot about these on Saturday. Like I bought them, but they sat on the kitchen bench).
Needless fanciness (impress your date): mix paprika powder with oil, and mix this in just before serving (photo below). Sprinkle other garnish like chilli flakes or diced parsley
Why haven't you told me how much water or stock to put in? You can judge the consistency for yourself, for your own version of the recipe.
I assume wars both internet and real life have been fought over how watery/thick lentil soup should be.
Recipe from Nay