1 1/2 cup dried red lentils
2 garlic cloves
1 shallot or small onion, diced
1/2 cup carrot, or 1 large carrot, grated
1 tbsp tomato paste
1/4 cup herbs (parsley, coriander, ect)
Salt & pepper
Oil for cooking
Cover lentils in 2.5cm waters, and soak for 2 hrs.Drain and add other ingredients. Blend. Scoop tablespoons to make patties. Bake or pan fry.
- 1 cup rice, cooked
- 1 to 2 bunch of silverbeet, finely shredded
- 1 to 2 onion, diced
- 1/4 cup olive oil/peanut oil
- 1 cup plant based cheese, grated
- Salt and pepper to taste
- 8 to10 potatoes, cooked and made into mash with Nutellex & plant based milk
Oil a large baking dish. Mix rice, silverbeet, onion, oil, salt, pepper and half of the cheese together. Put the spinach mixture into the dish. Add the mash potato on top. Finally add the remaining cheese on top. Bake for 45 mins to an hour.
It's wonderful eaten with some tomato sauce.
Adapted from ministryofcurry.com
Ingredients
- 1 tablespoon oil
- 4 oz massaman curry paste
- 1 can unsweetened coconut milk full fat
- 1 medium yellow onion sliced
- 1 medium potato, cubed
- 1 medium sweet potato, cubed
- ½ cup broccoli small inch florets
- ½ cup thinly sliced orange capsicum
- ½ cup snow peas or green beans, cut into 2-inch pieces
- 20 cashews raw and unsalted optional
- 1 teaspoon salt
- 1 teaspoon soy sauce
- 1 teaspoon brown sugar optional
Garnish
- ¼ cup roasted cashews or peanuts rough chopped, optional
- ¼ cup cilantro or Thai basil leaves chopped
Other Vegetables & Add Ins
- Mushrooms
- Carrots
- Tofu
Instructions
- Set the pressure cooker to saute mode and heat oil.
- Add the curry paste and saute for 30 seconds.
- Stir in the coconut milk and mix well. Press Cancel as you stir the milk.
- Add onion, potatoes, cashews, and salt.
- Give a quick stir and close the pressure cooker with the pressure valve to sealing. Pressure cook (Hi) for 4 minutes followed by a quick release.
- Open the pressure cooker and stir in soy sauce, brown sugar, broccoli, peppers, and snow peas.
- Cook on saute for another 2 minutes or just until the curry comes to a gentle boil.
- Garnish with cilantro, Thai basil, and additional nuts.
- Serve hot with steamed Jasmine rice.
Adapted from PlantandVeganism.com
Ingredients:
1 cup all-purpose flour
1 cup whole wheat flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup almond milk or other plant-based milk
1/4 cup olive oil or melted coconut oil
1 tablespoon apple cider vinegar
1 cup grated zucchini
1/2 cup grated carrot
1/2 cup corn kernels (fresh or frozen)
1/4 cup finely chopped red bell pepper
1/4 cup nutritional yeast
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Optional: 1/4 cup chopped fresh herbs (parsley, chives, etc.)
Instructions:
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
In a large mixing bowl, whisk together the flours, baking powder, baking soda, and salt.
In a separate bowl, combine the almond milk, olive oil, and apple cider vinegar. Let it sit for a few minutes to curdle slightly.
Add the wet ingredients to the dry ingredients and stir until just combined.
Gently fold in the grated zucchini, grated carrot, corn kernels, red bell pepper, nutritional yeast, dried thyme, dried oregano, black pepper, garlic powder, and onion powder. If using, add the chopped fresh herbs.
Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Adapted from PlantBasedandVeganism.com
Ingredients:
- 1 cup dried lentils (red or green), rinsed and drained
- 1 can (14 oz) coconut milk
- 1 onion, finely chopped
- 2 tomatoes, diced
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon red chili flakes (adjust to taste)
- Salt and pepper to taste
- 2 tablespoons coconut oil or vegetable oil
- Fresh coriander for garnish (optional)
- Cooked rice or naan for serving
Instructions:
- Boil lentils in 2 cups of water for In a saucepan, combine lentils with 2 cups of water for 20-25 minutes.
- Heat coconut oil in another pan & saute chopped onions.
- Add garlic and ginger. Cook for another minute.
- Stir in curry powder, turmeric, cumin, coriander, and red chili flakes. Cook for 1-2 minutes.
- Add diced tomatoes. Cook until they soften.
- Add the cooked lentils and coconut milk.
- Season with salt and pepper.
- Simmer for 15-20 minutes.
- Serve the Lentil Coconut Curry over cooked rice or with naan.
Adapted from plantbasedandveganism.com
Ingredients:
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
-1 cup vegetable broth
- 1 cup spinach or kale, chopped
- 2 tablespoons curry powder
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon turmeric
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh coriander for garnish (optional)
Instructions:
- In a large pan, heat olive oil.
- Saute onion.
- Add garlic and ginger and saute.
- Stir in curry powder, cumin, coriander, turmeric, and paprika
- Add diced tomatoes (with juices), coconut milk, and vegetable broth to the pan. Bring to a simmer.
- Add chickpeas to the pan, stir well,
- Simmer for about 15-20 minutes to allow the flavors to meld.
- Add chopped spinach or kale to the curry and cook until wilted.
- Season with salt and pepper to taste. Adjust the spices if needed.
- Serve the chickpea curry over rice or quinoa, garnished with fresh coriander if desired.
