These recipes all feed a family.
Wonderfully hearty meal which just so happens to be vegan.
Moroccan Chickpea and Lenil Stew
Ingredients:
2 tablespoons olive oil
1 yellow onion chopped
1/2 cup celery chopped
3 garlic cloves (or more to taste)
1 can diced tomatoes undrained
3/4 cup dried lentils (red works fine)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/4 teaspoon ground turmeric
1/4 teaspoon ground cumin
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cardamon
1 tablespoon tomato paste
4 cups Vegetable Broth
1 1/2 cups of cooked or 1 can of chickpea drained and rinsed
1 tablepoon chilli sauce
1 tablespoon fresh lemon juice
2 tablespoons freshly chopped coriander leaves.
Method:
Heat oil in pot over medium heat. Add onion, celery, garlic. Cover and cook until softened...5 minutes. Add tomatoes, lentils, cinnamon, coriander, turmeric, gnger, cumin, salt, pepper & cardamon. Cook 5 minutes longer. Stir in tomato paste, add broth, bring to the boil. Reduce heat, cook until lentils are tender. Add chickpea & chilli sauce. Cook uncovered for 10 minutes.
Garnish with chopped coriander. Enjoy!!!
Beetroot & Tahini Salad
Simplicity itself. The tahini makes the yoghurt thicken incredibly quickly. Also eat this and mess with peoples heads. My urine turned bright red and even my stools turned the water in the bowl the colour of red wine.
Ingredients
beetroot...I used 5 medium...cooked and peeled
4 tablespoons of tahini
1/2 teaspoon nutmeg
salt & pepper to taste
3 hard boiled eggs.
Method
Combine tahini, yoghurt, S&P.
Pour over beetroot, mix.
Garnish with quartered eggs.
Leb Lebi: Tunisian Chickpea Stew
Wonderfully filling. You need a pressure cooker for this recipe.
Ingredients:
11/2 cups of raw dried chickpea. Your option to soak them overnight. If you do it halves the cooking time.
6 cups of vegetable stock
2 cups roughly chopped onion
1 1/2 teaspoons of Caraway seeds.
Crusty, preferably sourdough bread.
1/4 ground cumin seeds
olives & capers to taste
chilli sauce.
Method:
Cook chickpea, onion, vegetable stock & Carway seeds. If soaked it should take 20 minutes in the pressure cooker. Unsoaked 40 - 45 minutes.
In bowl place bread torn into pieces and olives and capers.
Pour cooked chickpea over bread.
Mix.
Add chilli sauce to taste
Egg and Lentil Salad
Couldn't find a photo for this one. Wonderfully filling.
Ingredients:
250 grams green lentils
1 medium sized tomato or a handful of cherry tomatoes
1medium capsicum
2 spring onions finely sliced
1 large clove of garlic
1/4 cup organic olive oil.
Balsamic vinegar to taste
1 1/2 cups of finely shredded parsely
2 hard boiled eggs.
Salt to taste.
Method
Cook lentils and let cool. Cook eggs in the same pot as the lentils.
Combine other ingredients.
Peel and quarter eggs.
Mix all ingredients together.
Cracked Wheat Pilaf
Vegan Indian food.
Ingredients:
1 cup Bulgur
2 tablespoons of oil
1 teaspoon mustard seeds
1/2 cup of thinly sliced brown onion
6-8 curry leaves
2 teaspoons of chana dhal
1/2 cup finely sliced green beans
1 cup finely diced carrot
cayenne pepper to taste
3/4 teaspoon of salt
2 cups water
peanuts to garnish.
Method
Dry roast Bulgur in a wok until it turns light brown. Transfer to a separate plate..
In same wok heat oil over medium heat fry mustard seeds until they begin popping. Add onion & fry until golden brown. Add curry leaves & chana dhal. Cook until dhal is light brown.
Add green beans, carrot, cayenne & salt. Stir for a few seconds. Add water and bring to the boil.
Add Burghul. Stir to break lumps.
Cover and simmer for 10-12 minutes...or until water is mostly absorbed. Turn off heat and let stand until ready to serve. Garnish with peanuts.
1 teaspoon mustard seeds
1/2 cup of thinly sliced brown onion
6-8 curry leaves
2 teaspoons of chana dhal
1/2 cup finely sliced green beans
1 cup finely diced carrot
cayenne pepper to taste
3/4 teaspoon of salt
2 cups water
peanuts to garnish.
Method
Dry roast Bulgur in a wok until it turns light brown. Transfer to a separate plate..
In same wok heat oil over medium heat fry mustard seeds until they begin popping. Add onion & fry until golden brown. Add curry leaves & chana dhal. Cook until dhal is light brown.
Add green beans, carrot, cayenne & salt. Stir for a few seconds. Add water and bring to the boil.
Add Burghul. Stir to break lumps.
Cover and simmer for 10-12 minutes...or until water is mostly absorbed. Turn off heat and let stand until ready to serve. Garnish with peanuts.
