STUFFED SWEET POTATOES WITH SPINACH AND BEANS WITH TAHINI SAUCE
4 medium size sweet potatoes
2 tablespoons Virgin olive oil
1 x 500 g bag frozen chopped spinach
3 teaspoons minced store-bought garlic, or fresh if you have
1 x 398 ml tin of navy Beans
1 x 398 ml tin of Pinto Beans
¼ teaspoon ground nutmeg
salt and freshly ground black pepper to taste
¼ cup finely snipped Mediterranean Sun-dried tomatoes
I used scissors to snip it into small pieces, as it’s so much easier to do than to cut with a knife.
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Category Archives: Vegetaries-Vegetarian / Vegan
SPINACH CHRISTMAS TREE
SPINACH CHRISTMAS TREE
200 g vegan cheese, crumbled
1 vegan puff pastry
200 g frozen spinach ,thawed and water squeezed out
1 tablespoon olive oil
1 small onion, chopped
2 fresh onions, chopped
1 leek, chopped
1 tablespoon fresh parsley, chopped
1 tablespoon fresh dill, chopped
1 teaspoon lemon zest
salt and fresh ground pepper
2 tablespoon almond milk
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TAGLIATELLE TOSSED IN SUN-DRIED TOMATO PESTO WITH FRIED BRINJAL JULIENNE
TAGLIATELLE TOSSED IN SUN-DRIED TOMATO PESTO WITH FRIED BRINJAL JULIENNE
Tagliatelle tossed in sun-dried tomato pesto with fried brinjal julienne, parsley and Parmesan. Perfect meal for a hot and humid night. The pesto was shop bought.
Fry julienne strips of brinjal in olive oil until soft while you cook pasta as per packet instructions. Do not overcook or it will be mushy when you stir the pesto through. Drain the pasta in colander and tip back into the warm pot it was cooked in. Stir about 2 heaped tablespoons of sun-dried tomato pesto through and add a splurge of olive oil too. Serve the pasta with the brinjals heaped on top. Grated generous amount of Parmesan over and sprinkled with chopped fresh parsley.
Recipe posted by Elsabie Templeton
Photo: Elsabie Templeton
KAY-LEN’S BUNNY CHOW
KAY-LEN’S BUNNY CHOW
8 rolls (if you choose to use bread)
1 cup of chickpeas washed and boiled (I used a heaped cup and could have added more) can also add/substitute a meat.
2 tomatoes, chopped
1 whole onion, sliced lengthwise
1 green chili, sliced lengthwise
3 cloves of garlic, crushed
1 teaspoon of ginger, chopped (I used dry)
1 potato, boiled and diced
1 green pepper, sliced into squares (I used orange)
1 teaspoon turmeric
1 teaspoon cumin seeds (I used crushed)
2 teaspoon coriander powder Continue reading
PADDENSTOELEN RISOTTO MET KIP
PADDENSTOELEN RISOTTO MET KIP
Voor 2 personen:
1 citroen
1 ui
2 stengels bleekselderij
10 gram gedroogde porcini paddenstoelen
1 (kip- of paddenstoelen) bouillonblokje
10 gram verse dragon
25 gram boter
50 gram Parmezaanse kaas
200 gram risotto rijst
300 gram oesterzwammen en champignons
200 gram kippendijen
zout en zwarte peper
Olijfolie
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VEGETARIAN BURGER WITH BEAN PATTIES
VEGETARIAN BURGER WITH BEAN PATTIES
I made these bean patties for a vegetarian burger, replaced the buns with mushrooms.
Bean patty: (yields 12)
½ cup oats
2 tins butter beans
1 egg
salt and pepper to taste
3 spring onion sliced
bunch of coriander, chopped
1 garlic clove Continue reading
ANDY’S VEGETARIAN LENTIL SOUP
ANDY’S VEGETARIAN LENTIL SOUP
Andy’s delicious vegetarian lentil soup in under 30 min:
2 cups orange lentils
2 lt water
2 cups onion
1 green peper
2 chillies
1 teespoon ginger
1 teespoon curry powder
2 teespoon cumin
1 teespoon ground coriander seeds
1 teespoon mustard seeds
1 teespoon salt Continue reading
EXOTIC MUSHROOM RISOTTO
EXOTIC MUSHROOM RISOTTO
Approx 1 litre of stock (I used mushroom stock, but you can use vegetable or chicken)
2 tablespoons olive oil
a knob of butter
1 large onion, finely chopped
2 cloves of garlic, grated finely
2 cups of risotto rice (Arborio)
150 millilitres dry white wine
salt and pepper
70 grams butter
115 grams finely grated Parmesan cheese
2 cups of fresh or rehydrated exotic mushrooms
Fresh parsley chopped Continue reading
PUTU EN KOOL
PUTU EN KOOL
Halwe kool, fyngesny
1 groot ui, opgesny
1 blikkie gekapte tamaties
handvol spaghetti
2 groterige aartappels, in dobbelsteentjies gesny
Braai die ui in olyfolie en botter. Voeg fyngesnyde kool by en roer braai vir ‘n paar minute. Voeg nou tamaties, aartappel en spaghetti by. Roer goed deur. Voeg bietjie water by en prut stadig tot aartappels gaar is. Sout en peper na smaak. En voila.
Foto: Delene Breytenbach
ANG’S VEGETARIAN LASAGNE
ANG’S VEGETARIAN LASAGNE
Serves 4
6 x lasagna noodles
2 tablespoons olive oil
1 whole medium onion, chopped
4 cloves garlic, chopped
1 small butternut, sliced and steamed until just soft and then chopped into chunks
8 medium Portabellini mushrooms, chopped
8 whole zucchini (baby marrows), chopped
1 tin Mediterranean tomatoes
1/2 cup white wine
1 tsp each dried basil, oregano and parsley
1/2 teaspoon salt (more to taste)
freshly ground black pepper
1/2 Teaspoon red pepper flakes
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