Vegetarian Recipes

Thai Tomato Salad

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_9 small tomatoes diced
1 large Lebanese cucumber, sliced
1 red bell pepper, chopped
1 yellow pepper, chopped
1 red onion finely diced
1 avocado, chopped
                                                              + handful of cilantro leaves chopped

The Dressing:

1/4 cup lime juice
2 tablespoons sesame oil ( use UN-toasted for natural flavour)
1.5 tablespoons tamari (reduced salt)
Stevia to your taste
5 teaspoons chile paste

Whisk together and pour over salad.

Dahl Curry

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2 cups red lentils washed
1 garlic clove, sliced
1 ripe tomato
600 mls water
2 teaspoons black mustard seeds
2 cloves garlic + 2 dry chilies,
salt to taste
1/2 onion chopped
1/2 teaspoon turmeric
                                                                 1 sprig curry leaf
                                                                 2 teaspoons cumin seeds
                                                                 1 knob peeled ginger
                                                                2 tablespoons ghee or butter
                                                                 1 bunch English spinach washed

Method

  1. Wash the dahl 2 times and pour into the 600 ml of water
  2. Add turmeric, tomato, sliced garlic and 1/2 the curry leaves
  3. Cook till the dahl starts to break-up-10 minutes
  4. In a mortar & pestle grind the 2 garlic cloves, cumin seeds, mustard seeds and remainder of curry leaves.
  5. Heat ghee or butter & add crushed ingredients, 2 dry chilies & cook til it starts to have colour.
  6.   Season with salt, stir in English spinach and its ready to serve.

Roasted Sweet Potato & Pumpkin Lasagne for 4

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prep Time: 20 minutes
Cook Time: 55 minutes
500 g sweet potato
500 g pumpkin
2 leeks
4 cloves garlic
2 tablespoons olive oil
                                                                 12 sheets dried lasagne
                                                                 1 bunch sage leaves
                                                                 1 cup vegetable stock
                                                                 1 cup walnut pieces
                                                                 2 extra tablespoons olive oil
                                                                 1 grated lemon rind
                                                                250 g feta
                                                                300 ml light thickened cream
                                                                1 cup grated Pecorino cheese
                                                               2 slices Italian bread

Method

  1.  Preheat oven to moderate (180). Brush  lasagne dish with melted       butter. Peel potato & pumpkin, cut into 1.5cm pieces, place in a bowl. Remove root and green ends from leeks, wash, cut into 2cm thick slices. Add to potato & pumpkin.
  2. Line oven tray with baking paper. Add garlic, lemon rind & olive oil to the sweet potato & pumpkin, season with salt & pepper. Mix well to coat all with oil. Spoon mixture onto prepared baking tray. bake for 20 minutes or until veggies are tender.
  3. Arrange 3 sheets of lasagne on base of dish. Spoon over 1/3 veggies and 1/3 crumbled feta. Top with sage leaves continue layering.
  4. Place cream & stock in jug and whisk with folk to combine, pour over lasagne. Place bread & walnuts into food processor and process til chopped. Place in a bowl, add pecorino & oil to the mix. Spoon breadcrumbs mixture evenly on top of lasagne.
  5. Bake for 30-55 minutes until lasagne is tender and the top brown & crispy. Serve with a fresh green salad. Bon a petit!

Vegetable Korma Curry

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30 g ghee
1 large brown onion, halved & sliced
1 Tablespoon garam masala
1 teaspoon turmeric
2 garlic cloves, crushed
2 carrots, thickly diagonally sliced
250 g vegetable stock
 750 g butternut pumpkin, peeled & largely diced
350 g green beans, trimmed
1 x 300 can chickpeas, drained and rinsed
1 x 400 g can coconut cream
1/2 teaspoon salt & 4 oval pita breads

Method

  1. Preheat oven to 180 C
  2. Heat ghee in large saucepan over low heat. Add onions & cook, stirring occasionally for 5 minutes or til soft.
  3. Increase heat to medium , add garam masala, turmeric, garlic Cook stirring for 1 minute or until aromatic.
  4. Add carrots & stir well. Add stock, increase heat & bring to boil. Reduce heat to low & cook covered for 5 minutes.
  5. Add pumpkin, beans, chickpeas & coconut cream. Increase heat to high & bring to the boil. Reduce heat to medium & simmer, uncovered, stirring occasionally about 10 minutes. Add salt to taste.
  6. Meanwhile, place the pita breads on baking tray. Heat in preheated oven for 10 minutes or until warmed through.  It's ready to serve.