3 cups diced carrots3 cups diced, washed, leeks2 cups diced celery1 15 oz can, organic chickpeas, drained, and rinsed1 cup pitted, quartered kalamata or green olives1 1/2 qt vegetable stock2 tbsp extra virgin olive oil2 tsp ground dried lemon powder(or...
4 (about 750g) small sweet potatoes, cut into wedges2 large red onions, cut into wedges2 red capsicums, deseeded, thickly sliced2 large zucchini, cut into thick rounds2 tsp sumac1 lemon, rind finely grated, juiced400g can no-added-salt chickpeas, rinsed, drained1/4 cup firmly...
1 eggplant sliced 1cm thick rounds2 sweet potato sliced 1cm thick rounds1 red onion cut into thick wedges⅓ cup olive oil sea salt and ground black pepper400 g chickpeas (1 can) drained, rinsed and dried well½ tbsp ground cumin1 cup...
300 gm dried chickpeas, soaked in cold water overnight, drained½ onion, coarsely chopped1 fresh bay leaf4 garlic cloves2 beetroot (about 300gm)100 ml (1/3 cup) extra-virgin olive oil2 tbsp thyme leaves100 gm coarse sourdough breadcrumbs15 (20gm) seedless raisins, coarsely choppedFor deep-frying:...
2 tablespoons red curry paste1 onion, peeled and sliced4 tablespoons / 80ml. oil500g pumpkin, peeled and sliced500ml vegetable stock400g tin chickpeas, drained3 tablespoons fish sauce (or vegetarian substitute)Juice of 1/2 a lime150ml coconut creamThai basil and coriander to serveHeat a...
3 zucchinis chopped roughly200g green beans trimmed and chopped in half1 tbsp olive oilPinch sea salt flakesFor the coconut mint dressing4 tbsp chopped mint4 tbsp coconut yoghurt1 tbsp extra virgin olive oilJuice 1/2 lemonBig pinch sea saltFor the salad1 can...
2 Cups Pumpkin1 tbsp Oil1 Onion – sliced1 medium Tomato -diced1/2 Cauliflower Florets(About 2 Cups)1 cup Cooked Chickpeas (Canned or boiled at home)Salt to TasteCurry Powder (if store bought ,use 1 Tbsp Curry Powder)1 tbsp Coriander powder1 tsp Cumin Powder1/2...
2 tbsp oil2 onions, cut in half then thinly sliced1 tsp cumin seeds1 tsp coriander seeds500g sweet potato, cut in 1½ cm thick chunks500g pumpkin, cut in 1½ cm thick chunks2 parsnips, cut 1½ cm thick800ml vegetable stock2 tbsp honey50g...
2 carrots, peeled and chopped in to ¾-inch/2 cm pieces3 tablespoons olive oil, plus extra to serveSalt and black pepper1 large onion, finely chopped (1 ¼ cups / 180 g)1 teaspoon caraway seeds1 ½ teaspoon ground cumin7 ounces / 200...
