Vegan

Choko Pickles

Ingredients

1.5 kg chokos
1 kg onions
½ cup salt
1 l brown vinegar.
1 cup plain flour
2 cups sugar
1 dessertspoon each of turmeric, mustard powder, curry powder
½ teaspoon ground ginger

Okra and Tomato Dish

2 tbsp olive oil

½ large onion, chopped

2 cloves of garlic, crushed

½ green capsicum, chopped

400g can chopped tomatoes

Beetroot Salad

This raw salad is rich in nutrients, textures, colours and flavours.
 
1 cup of grated beetroot
1 cup of grated carrots
1 cup of sunflower or other seed sprouts
mixed greens including the beetroot leaves
1 heaped tbsp of dried cranberries or other berries
1 tbsp raw pumpkin seeds
¼ cup of chopped fresh mint leaves
Sun, 25/04/2010 - 15:24 — sheree

Spicy Lentil soup

Thoughtful Foods stock 2 varieties of lentils, plus a soup mix. Either of these could be used for the soup below.

Lentils don’t require soaking and avoid adding salt to the water when cooking as this prevents them softening. Although lentils can be stored for up to a year, over time they toughen.

 

Vegan jelly

6 cups water
4 teaspoons agar agar powder
1 cup sugar
3-4 drops rose essence
1/2 teaspoon vanilla essence
3-4 drops almond essence
Sun, 25/04/2010 - 15:17 — sheree

Stir-fried Chokoes, two ways

1. Peel the chokoes, remove the seed, slice or julienne them.

2a. Stir-fry in olive oil with garlic and chopped parsley, then add a splash of balsamic vinegar at the last minute.

 OR

2b. Stir-fry in sesame oil with garlic, ginger, chilli. Add a dash of lime juice and some tamari.

 

Can be served as a side to other dishes, or add more veggies and serve over rice for a main meal. 

Warm beetroot, bean & walnut salad

Ingredients (serves 6)

  • 300g French beans, ends trimmed
  • 3 large beetroot, cooked, peeled, sliced into 1cm-thick rounds
  • 1/4 cup (60ml) olive oil
  • 2 tbs walnut oil (or extra virgin olive oil)
  • 2 tbs balsamic vinegar
  • 1/2 cup walnut pieces, lightly toasted

Method

Blanch beans in a saucepan of boiling salted water for 1 minute, then drain and refresh. Toss together with beetroot and place on serving plates. Combine oils and vinegar with salt and pepper. Drizzle over salad and sprinkle with toasted walnuts.

Chana Dal (Puri Jagganath Temple)

Serves 4 as a main course with rice, or 8 as a side dish
Vegan and gluten free.

Sweet potato and zucchini tagine

The tagine is a lovely way to use the sweet potato's and zucchinis in this weeks veggie box. It also has potatoes and chickpeas so it could be a full meal on its own without the couscous. The spices are all available in the co-op, as is the couscous. It makes pretty tasty leftovers for lunch too.

Ingredients

Desley's mum's silverbeet, potato and tomato curry

Ingredients

  • 6 large potatoes
  • 6 stems coriander
  • 1 onion
  • 1 x 5cm piece fresh ginger
  • 2 cloves garlic
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp brown mustard seeds
  • 1/2 tsp chilli flakes
  • 6 curry leaves
  • 1/2 tsp ground turmeric
  • 1/4 cup olive oil
  • 1 x 400g can chopped tomatoes
  • 18 silverbeet leaves
  • 10 stalks parsley
  • salt

Method

Peel the potatoes and place the peel in a compost bucket. Chop the potatoes into 2cm cubes, place in a large bowl and cover with water. Soak the coriander stems in a small bowl of water. Peel and chop the onion, ginger and garlic, and place in a medium bowl.

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