Thoughtful Foods

Serves 4

Serves 6-8

Fry the following spices in olive oil until fragrant:

• 1 tbsp ground coriander (or 1-2 tbsp seeds, roasted & ground)
• 1 tbsp ground cinnamon (or ½ quill cinnamon, ground)
• black pepper
• ½-1 tbsp ground cumin
• ½ tsp hot paprika
• 1 tsp mace/nutmeg

• 1 to 1½ cups brown lentils
• ½ pumpkin, chopped
• 400g tinned crushed tomatoes
• 2 eggplants, chopped
• 1 box frozen spinach
• 1 onion, finely chopped
• 3-4 cloves garlic, crushed
• red chillies to taste, finely sliced
• 2 tbsp tomato paste

Serves 8 

Ingredients 

• 1 cup green or red lentils
• 1 cup brown rice
• 2 medium eggplants
• salt
• 6 tbsp oil
• 3 tbsp butter/margarine
• 2 large onions, chopped
• 1 cup tomato puree
• ½ cup chopped parsley
• ½ tsp cinnamon
• ½ tsp nutmeg
• salt and pepper
• 1 cup red wine
• ½ cup veg chicken stock
• ¼ cup grated parmesan cheese
• 250g ricotta cheese
• 4 eggs
• ½ cup milk
• garlic (optional)

Method


Cook lentils + rice in plenty of boiling, salted water until just tender – 30-40 min. Drain well.

While lentils + rice are cooking, slice eggplants + sprinkle with salt on both sides, rubbing it in well. Leave for 20-30 min to allow bitter juices to seep out. Rinse under cold water + pat dry with paper towel.

Serves 2

Ingredients

• 2/3 cup quinoa
• 2 tbsp olive oil
• 1 onion, chopped
• 1 eggplant, diced
• 425g tin of crushed tomatoes
• 2 garlic cloves, crushed
• handful basil, chopped
• 425g chickpeas, rinsed
• 2 tbsp pine nuts, toasted
• salt and pepper to taste

Method

1. Cook quinoa in stock.
2. In the meantime, fry the onion and eggplant in olive oil for 10 minutes or until tender.
3. Add the tomatoes and garlic and simmer for 10 minutes.
4. Mix in chickpeas and cooked quinoa.
5. Stir through basil and pine nuts, and season to taste.