Green Goddess Abundance Bowl Dressing
This recipe is for the amazing women who joined us to celebrated "Fi Fi's" birthday with an Arty Party
This dressing is simply delicious - you could use as we did with an arty abundance bowl or as a dip or on roast vegetables, endless options ...YUM
Ingredients
100 mL hulled tahini
2 tablespoons honey
1/2 teaspoon mild mustard
1/2 teaspoon finely grated garlic
75 mL apple cider vinegar
1 cup baby spinach leaves
1 cup continental parsley, chopped
120 mL extra virgin olive oil
1 teaspoon sea salt
Method
1. Place all ingredients except olive oil into food processor/blender and blend until smooth.
2. Slowly pour in oil while still blending. Add more salt and pepper to taste. Mixture should be well blended and creamy. Enjoy :)
This dressing is simply delicious - you could use as we did with an arty abundance bowl or as a dip or on roast vegetables, endless options ...YUM
Ingredients
100 mL hulled tahini
2 tablespoons honey
1/2 teaspoon mild mustard
1/2 teaspoon finely grated garlic
75 mL apple cider vinegar
1 cup baby spinach leaves
1 cup continental parsley, chopped
120 mL extra virgin olive oil
1 teaspoon sea salt
Method
1. Place all ingredients except olive oil into food processor/blender and blend until smooth.
2. Slowly pour in oil while still blending. Add more salt and pepper to taste. Mixture should be well blended and creamy. Enjoy :)
Spicy Whole Roasted Cauliflower
I know it looks like a brain on a plate but really it is amazing - a whole roasted cauliflower. You can serve it with a green salad or have it as a side dish with a main.
Ingredients
Olive oil, to grease tray
1 head cauliflower
1 1/2 cups Greek yogurt
1/2 lime - zest & juice
1 clove garlic, crushed
1/2 teaspoon sambal oelek (or small red chilli finely chopped)
1 teaspoon cumin
1 teaspoon curry powder
1/2 teaspoon tumeric
Salt and pepper to taste
Method
Notes:
This marinade can be used for anything (fish, other veg etc..) it's beautifully yum!
Ingredients
Olive oil, to grease tray
1 head cauliflower
1 1/2 cups Greek yogurt
1/2 lime - zest & juice
1 clove garlic, crushed
1/2 teaspoon sambal oelek (or small red chilli finely chopped)
1 teaspoon cumin
1 teaspoon curry powder
1/2 teaspoon tumeric
Salt and pepper to taste
Method
- Preheat oven to 170 degrees celsius and lightly grease a small baking tray and set aside.
- Trim cauliflower to remove leaves and woody stalk
- To make marinade mix yogurt, lime zest & juice, garlic,cumin, garlic, curry powder, salt & pepper in a bowl.
- Cover the whole cauliflower in the marinade - use your hands or a brush so that it covers whole cauliflower evenly
- Place cauliflower on prepared tray & roast until surface is dry and golden - about 45 minutes.
- Remove from oven & allow cauliflower cool for 10 minutes before cutting into wedges to serve
Notes:
This marinade can be used for anything (fish, other veg etc..) it's beautifully yum!
Super Scrumptious Indian-Spiced Lentil Shepherd's Pie
Ingredients
1/4 cup coconut oil, melted
1 onion, thinly sliced
2 cloves garlic, finely chopped
1 medium eggplant, cut into 2 cm cubes
1 teaspoon mustard seeds
1 teaspoon cumin seeds
3 ripe tomatoes, chopped (or tin of diced tomatoes)
1 teaspoon garam masala
3 cm ginger, finely grated
1 cup split red lentils
2 cups vegetable stock (or water)
1 carrot, finely chopped
2 zucchini, finely chopped
1 & 1/4 cups peas (frozen or fresh)
sea salt, to taste
Large cauliflower, cut into florets
1/4 teaspoon turmeric
1/2 cup raw cashews, soaked for 3 - 4 hours, then drained
Method
1. Heat half the oil in large pan. Add onion and saute 5 minutes then add garlic and saute 1 minute more. Transfer onion and garlic to plate
2. Heat remaining oil in pan, add eggplant and cook, tossing often for 5 minutes or until golden brown. Transfer eggplant to separate plate
3. Add mustard & cumin seeds to pan, cover and cook for 1 - 2 minutes or until mustard seeds begin to pop. Remove lid and add tomato and garam masala. Cook, uncovered, for 5 minutes or until most of the liquid has evaporated.
4. Add ginger, lentils, stock, carrot, cooked onions and eggplant. Cover and bring to simmer over a medium heat and cook for 5 minutes, then add zucchini and peas and cook for a further 5 minutes or until lentils are cooked through. Season with salt.
5. Meanwhile, steam cauliflower florets for 10 minutes or until tender. Transfer cauliflower to food processor with turmeric and drained cashews. Blend until smooth. Then season with salt.
6. Preheat oven 180 degrees C. Place vegetable mixture into shallow casserole dish. Spread cauliflower mixture over the top. Bake for 15 - 20 minutes or until cauliflower is golden and vegetable mix is bubbling. Set aside for 5 minutes to cool slightly before serving.
Thank you Whole Pantry
1/4 cup coconut oil, melted
1 onion, thinly sliced
2 cloves garlic, finely chopped
1 medium eggplant, cut into 2 cm cubes
1 teaspoon mustard seeds
1 teaspoon cumin seeds
3 ripe tomatoes, chopped (or tin of diced tomatoes)
1 teaspoon garam masala
3 cm ginger, finely grated
1 cup split red lentils
2 cups vegetable stock (or water)
1 carrot, finely chopped
2 zucchini, finely chopped
1 & 1/4 cups peas (frozen or fresh)
sea salt, to taste
Large cauliflower, cut into florets
1/4 teaspoon turmeric
1/2 cup raw cashews, soaked for 3 - 4 hours, then drained
Method
1. Heat half the oil in large pan. Add onion and saute 5 minutes then add garlic and saute 1 minute more. Transfer onion and garlic to plate
2. Heat remaining oil in pan, add eggplant and cook, tossing often for 5 minutes or until golden brown. Transfer eggplant to separate plate
3. Add mustard & cumin seeds to pan, cover and cook for 1 - 2 minutes or until mustard seeds begin to pop. Remove lid and add tomato and garam masala. Cook, uncovered, for 5 minutes or until most of the liquid has evaporated.
4. Add ginger, lentils, stock, carrot, cooked onions and eggplant. Cover and bring to simmer over a medium heat and cook for 5 minutes, then add zucchini and peas and cook for a further 5 minutes or until lentils are cooked through. Season with salt.
5. Meanwhile, steam cauliflower florets for 10 minutes or until tender. Transfer cauliflower to food processor with turmeric and drained cashews. Blend until smooth. Then season with salt.
6. Preheat oven 180 degrees C. Place vegetable mixture into shallow casserole dish. Spread cauliflower mixture over the top. Bake for 15 - 20 minutes or until cauliflower is golden and vegetable mix is bubbling. Set aside for 5 minutes to cool slightly before serving.
Thank you Whole Pantry
Divine goodness Quinoa Sushi
This recipe is so easy and so delicious and just oozes goodness. You can add your choice of fillings. I've included a vegetable filling but you can use whatever your taste buds desire!!
Ingredients - organic where possible
1 cup tri-colour quinoa
2 cups vegetable stock
2 tablespoons almonds, sunflower seeds & pepitas mixed & finely chopped
4 sheets nori (seaweed sheets for sushi)
Vegetable filling:
1 cucumber - cut into long thin wedges (remove seeds)
1/2 carrot - peeled in long strips (use potato peeler)
1/4 avocado, cut into long slices
Some snow pea sprouts
Method
Little helpful hints:
You can use the plain quinoa its just the tricolour looks so good!!!
Place the 1 tablespoon of each - almonds, pepita and sunflower seeds in spice grinder to get a good mix otherwise just chop by hand - this helps bind the quinoa for rolling
I leave my sushi roll in the fridge for a while to settle before cutting them
Make sure your knife is sharp and clean before cutting.
Placing glad wrap over your bamboo mat to stop rolls sticking (I saw this in a real sushi restaurant - brilliant ) then roll sushi tightly in glad wrap and store in fridge before cutting!!
Thanks to Wholesome-cook for recipe base
Ingredients - organic where possible
1 cup tri-colour quinoa
2 cups vegetable stock
2 tablespoons almonds, sunflower seeds & pepitas mixed & finely chopped
4 sheets nori (seaweed sheets for sushi)
Vegetable filling:
1 cucumber - cut into long thin wedges (remove seeds)
1/2 carrot - peeled in long strips (use potato peeler)
1/4 avocado, cut into long slices
Some snow pea sprouts
Method
- Rinse quinoa then place into saucepan with vegetable stock.
- Bring to boil then simmer for about 15 minutes, stirring occasionally
- Place quinoa in bowl and allow to cool slightly. Then add chopped almonds, sunflower & pepitas and mix well.
- When cool enough make rolls
- Place nori sheet on bamboo sushi mat or straight on bench (shiny side down)
- Place 1/4 of the quinoa mix on nori sheet - spreading gently from edge closest to you & right up to each side
- Place your filling in the middle then beginning with edge closest to you begin to tightly wrap your roll right to the end
- To serve: using sharp knife cut ends off then slice into desired sizes. Serve with small dish tamari or sweet chilli sauce
Little helpful hints:
You can use the plain quinoa its just the tricolour looks so good!!!
Place the 1 tablespoon of each - almonds, pepita and sunflower seeds in spice grinder to get a good mix otherwise just chop by hand - this helps bind the quinoa for rolling
I leave my sushi roll in the fridge for a while to settle before cutting them
Make sure your knife is sharp and clean before cutting.
Placing glad wrap over your bamboo mat to stop rolls sticking (I saw this in a real sushi restaurant - brilliant ) then roll sushi tightly in glad wrap and store in fridge before cutting!!
Thanks to Wholesome-cook for recipe base
Healthy Corn & Zucchini Fritters
This is for you Gabbah!
These are so good you can have them for breakfast, lunch or dinner (even as a snack - take out the chilli and perfect for kids lunch boxes!)
1 medium zucchini, grated
1 cob of corn, kernels only
2 eggs
2 tablespoons natural yogurt
1 clove of garlic, finely grated
1/2 teaspoon tumeric
1/2 teaspoon chilli flakes
Optional: 1 tablespoon finely chopped coriander or basil
1/2 besan (chickpea) flour
salt and pepper to taste
ghee or coconut oil for cooking.
Salsa side dish:
Finely chop tomato, cucumber, red capsicum, small red onion and coriander (and avocado if available)
Mix and add to plate when serving - so good!
Helpful notes:
To make dairy free exchange yogurt for tablespoon of apple cider vinegar or lemon juice.
You can use coconut flour instead of besan
Base recipe inspiration themindfulfoodie.com
These are so good you can have them for breakfast, lunch or dinner (even as a snack - take out the chilli and perfect for kids lunch boxes!)
1 medium zucchini, grated
1 cob of corn, kernels only
2 eggs
2 tablespoons natural yogurt
1 clove of garlic, finely grated
1/2 teaspoon tumeric
1/2 teaspoon chilli flakes
Optional: 1 tablespoon finely chopped coriander or basil
1/2 besan (chickpea) flour
salt and pepper to taste
ghee or coconut oil for cooking.
- Combine corn kernels and zucchini in large bowl.
- In separate bowl, whisk remaining ingredients with 1/4 cup of the besan flour (until there are no lumps)
- Pour besan mix with corn and zucchini, combining well.
- Stir the remaining besan flour, a spoonful at a time - as this helps to adsorb the liquid that is drawn out of the zucchini by the salt
- Heat ghee/oil in large fry pan, spooning heaped tablespoons of batter into pan and cooking for 3 - 4 minutes each side
Salsa side dish:
Finely chop tomato, cucumber, red capsicum, small red onion and coriander (and avocado if available)
Mix and add to plate when serving - so good!
Helpful notes:
To make dairy free exchange yogurt for tablespoon of apple cider vinegar or lemon juice.
You can use coconut flour instead of besan
Base recipe inspiration themindfulfoodie.com
Chilli Con Carne - Vegan style!
My youngest daughter lives for Chilli Con Carne - but I can't do the meat thing so I have worked on a recipe for a vegan Chilli Con Carne and its delicious - with some inspiration from Mr Jamie Oliver
Ingredients:
2 medium sized sweet potatoes, chopped into bite size chunks
Olive Oil
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon cayenne pepper
1 teaspoon ground coriander
salt and pepper
Olive oil
1 large onion, chopped
1 large red capsicum chopped
2 cloves garlic, finely chopped
1/2 - 1 teaspoon sambal oelek (personal taste)
Bunch fresh coriander, leaves chopped
800g (2 cans) kidney beans, drained and well rinsed.
800g (2 cans) chopped tomatoes
Method:
Ingredients:
2 medium sized sweet potatoes, chopped into bite size chunks
Olive Oil
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon cayenne pepper
1 teaspoon ground coriander
salt and pepper
Olive oil
1 large onion, chopped
1 large red capsicum chopped
2 cloves garlic, finely chopped
1/2 - 1 teaspoon sambal oelek (personal taste)
Bunch fresh coriander, leaves chopped
800g (2 cans) kidney beans, drained and well rinsed.
800g (2 cans) chopped tomatoes
Method:
- Preheat oven to 200 degrees C. Toss chopped sweet potato in tablespoon olive oil with a pinch of each - cumin, cayenne pepper and cinnamon. Place on baking tray and cook about 30 minutes until soft and golden.
- Fry onion, capsicum, garlic in olive oil for about 5 minutes.
- Add spices and sambal oelek (amount of sambal oelek depends on how hot you like your food - remember you have already added cayenne pepper). Cook for another 5 to 10 minutes, stirring often.
- Add kidney beans and tomatoes. Stir well and bring to the boil, reduce heat and leave to simmer for about 20 minutes.
- Add roasted sweet potatoes, most of the chopped coriander leaves.
- Season with salt and pepper - if you feel it needs it.
- Serve on top of bed of organic corn chips and side of freshly made guacamole.
Wonderful Healthy Rice Balls .... Baked not Fried
These are so delicious, full of goodness - great for lunch boxes. Eat one or two for a snack or more for a main meal with dips and a salad. Joyous baking ....
Ingredients
2 cups brown rice, cooked
1 egg (optional)
1 & 1/2 tablespoon peanut butter
1 small carrot, grated
1 small zucchini, grated
1 stick celery, finely chopped
1 onion, finely chopped & cooked
1 clove garlic, very finely chopped
1 cm ginger, finely grated
1/2 cup rice flour (or gluten free bread crumbs)
1 tablespoon sesame seeds
1 teaspoon cumin
1 teaspoon dried coriander
Teaspoon of freshly chopped coriander, parsley or basil - whatever you have in the garden
Splash or two of tamari
Salt & pepper to taste.
Method
Helpful Tips:
Cook rice the day before (or a few hours at least) this is best as rice is more sticky
Baking time will really depend on the size of your balls!! Golf ball size balls take about 40 minutes
I make hummus, taziki, guacamole or babaganoush to serve with my balls - sooooo good!
These freeze well.
Thanks to The Loving Spoonful for this recipe
Ingredients
2 cups brown rice, cooked
1 egg (optional)
1 & 1/2 tablespoon peanut butter
1 small carrot, grated
1 small zucchini, grated
1 stick celery, finely chopped
1 onion, finely chopped & cooked
1 clove garlic, very finely chopped
1 cm ginger, finely grated
1/2 cup rice flour (or gluten free bread crumbs)
1 tablespoon sesame seeds
1 teaspoon cumin
1 teaspoon dried coriander
Teaspoon of freshly chopped coriander, parsley or basil - whatever you have in the garden
Splash or two of tamari
Salt & pepper to taste.
Method
- Mix everything well together
- Roll into desired ball sizes
- Bake on lightly greased tray - 175 C for about 40 minutes
- Eat hot or cold with dips
Helpful Tips:
Cook rice the day before (or a few hours at least) this is best as rice is more sticky
Baking time will really depend on the size of your balls!! Golf ball size balls take about 40 minutes
I make hummus, taziki, guacamole or babaganoush to serve with my balls - sooooo good!
These freeze well.
Thanks to The Loving Spoonful for this recipe
I love eggplant!!! Scrumptious Vegetarian Moussaka
My eggplant plants are going CRAZY after all the rain. I picked 7 amazing deep purple orbs last night and cooked them into a delicious moussaka - easy peasy! Gluten free, vegetarian delish ...
Ingredients
4 medium size eggplants, sliced (approx 1 cm thickness)
1 large red capsicum, sliced
1 onion, finely chopped
2 cloves of garlic, finely diced
500 grams mushrooms, sliced
800 gram jar rich passata (organic if possible)
1 tablespoon fresh basil, finely chopped
1 teaspoon honey
500 mL rice milk
1/2 cup rice flour
1/4 cup olive oil
1 tablespoon tahini
1 tablespoon tamari
1/4 cup pinenuts (or walnuts)
Sweet paprika, to sprinkle on top
Method
Ingredients
4 medium size eggplants, sliced (approx 1 cm thickness)
1 large red capsicum, sliced
1 onion, finely chopped
2 cloves of garlic, finely diced
500 grams mushrooms, sliced
800 gram jar rich passata (organic if possible)
1 tablespoon fresh basil, finely chopped
1 teaspoon honey
500 mL rice milk
1/2 cup rice flour
1/4 cup olive oil
1 tablespoon tahini
1 tablespoon tamari
1/4 cup pinenuts (or walnuts)
Sweet paprika, to sprinkle on top
Method
- Roasted eggplant & capsicum - Lightly rub olive oil onto eggplant and capsicum slices. Place on large baking tray and roast for 45 minutes.
- Tomato & Mushroom sauce - While eggplant & capsicum are cooking, fry onion and garlic in a little olive oil. Add mushrooms and continue to fry over medium heat. Once mushrooms have softened add passata, continue to cook until sauce is thick and rich. Stir in basil, diced roasted capsicum, honey (honey cuts the acidity of the tomatoes, can use raw sugar instead), salt and pepper to taste. Remove from heat.
- To make creamy topping - place olive oil in saucepan with flour. Mix well over medium heat and fry for short time - do not allow to burn. Gradually add in rice milk, simmer and stir until thick and creamy. Stir in tamari and tahini, pepper and salt to taste.
- To assemble: place layer of roasted eggplant in base of casserole dish. Cover with tomato & mushroom sauce, then another layer of eggplant and finally the creamy sauce.
- Sprinkle with pinenuts and paprika. Bake 180C for about 40 minutes
Delightfully Delicious Chickpea Curry....
awesome winter nourishment
Chickpea Curry
Ingredients
Coconut oil
1 clove garlic, finely chopped
2 fresh coriander roots, finely chopped
1 teaspoon ginger, finely grated
1 teaspoon cumin
1 teaspoon ground coriander
2 teaspoons garam marsala
Red chilli, finely chopped (optional)
1 cup coconut milk
Pepper & Salt to taste
1 cup chickpeas, drained & well rinsed
1 medium sweet potato, cubed
2 tomatoes, finely chopped
2 tablespoons tamari
1 teaspoon honey or coconut sugar
Other vegetables - zucchini, capsicum, cauliflower, carrots, peas... whatever you like :)
Handful coriander leaves
Method
Recipe based on Chick Pea Curry from "A Loving Spoonful"
Ingredients
Coconut oil
1 clove garlic, finely chopped
2 fresh coriander roots, finely chopped
1 teaspoon ginger, finely grated
1 teaspoon cumin
1 teaspoon ground coriander
2 teaspoons garam marsala
Red chilli, finely chopped (optional)
1 cup coconut milk
Pepper & Salt to taste
1 cup chickpeas, drained & well rinsed
1 medium sweet potato, cubed
2 tomatoes, finely chopped
2 tablespoons tamari
1 teaspoon honey or coconut sugar
Other vegetables - zucchini, capsicum, cauliflower, carrots, peas... whatever you like :)
Handful coriander leaves
Method
- Fry onion, spices & garlic in coconut oil until translucent
- Add coconut milk, sweet potato, tomatoes & chickpeas. Simmer with lid on until potato is nearly cooked.
- add rest of vegetables and simmer for a few more minutes until cooked.
- Stir in honey/sugar, tamari & salt & pepper.
- Serve with basmati rice, tablespoon natural yogurt. Top with coriander leaves
Recipe based on Chick Pea Curry from "A Loving Spoonful"
My Garden Overflow-th with Eggplants & Tomatoes
Indian Eggplant & Tomato Curry
With all the divine sunshine & some beautiful rainfall my vegetable garden has gone crazy ... especially the eggplants & self seeded tomato vines so I cooked up this delicious curry
Ingredients
2 tablespoons coconut oil
1 large onion, sliced
2 garlic cloves, finely chopped
4 cm piece fresh ginger, finely grated or chopped
Small red chilli finely chopped (optional)
1 teaspoon tumeric
1 teaspoon cumin seeds
1/2 teaspoon mustard seeds
3 curry leaves
1 tablespoon garam marsala
2 large eggplants, peeled & chopped into bite size cubes
2 large tomatoes, diced
Salt & pepper to taste
Natural Yogurt
Method
With all the divine sunshine & some beautiful rainfall my vegetable garden has gone crazy ... especially the eggplants & self seeded tomato vines so I cooked up this delicious curry
Ingredients
2 tablespoons coconut oil
1 large onion, sliced
2 garlic cloves, finely chopped
4 cm piece fresh ginger, finely grated or chopped
Small red chilli finely chopped (optional)
1 teaspoon tumeric
1 teaspoon cumin seeds
1/2 teaspoon mustard seeds
3 curry leaves
1 tablespoon garam marsala
2 large eggplants, peeled & chopped into bite size cubes
2 large tomatoes, diced
Salt & pepper to taste
Natural Yogurt
Method
- In large saucepan heat oil. Add onion, garlic, ginger & chilli cooking until onion is soft.
- Stir in all the spices, cooking for a further 3 minutes.
- Add eggplant and tomatoes ~ stir well coating tomato & eggplant in spices.
- Cover & simmer on low heat until eggplant is cooked through. Add salt & pepper to taste.
- Serve on basmati rice or cauliflower rice (see recipe from 2 posts ago..so good!) with a generous tablespoon of natural yogurt...Enjoy :)
Different Slant on Vegetable Lasagne
Pumpkin & Leek Lasagne
Don't you just love the delicious winter meals ... especially lasagne?? Here is a really awesome vegetarian recipe. We love this one...
Ingredients
1.5 kgs pumpkin, peeled & chopped
2 cloves garlic, finely chopped
Few basil leaves, finely chopped
1/2 cup soy, almond or rice milk
Olive oil
Nutmeg
Salt & Pepper
2 large leeks, finely sliced
120g goat feta cheese
Spelt or Rice lasagne sheets
Parsley
Pine Nuts
Method
Hint: check the lasagne sheets - are they instant or do they require to be boiled prior to assembling?
Thanks to A Loving Spoonful
Don't you just love the delicious winter meals ... especially lasagne?? Here is a really awesome vegetarian recipe. We love this one...
Ingredients
1.5 kgs pumpkin, peeled & chopped
2 cloves garlic, finely chopped
Few basil leaves, finely chopped
1/2 cup soy, almond or rice milk
Olive oil
Nutmeg
Salt & Pepper
2 large leeks, finely sliced
120g goat feta cheese
Spelt or Rice lasagne sheets
Parsley
Pine Nuts
Method
- Toss pumpkin in olive oil, sprinkle with crushed garlic & basil. Bake in moderate oven for 45 minutes. When pumpkin is cooked mash with soy milk, a little nutmeg, salt & pepper to your taste.
- Gently cook leeks in a little olive oil over low heat for about 20 minutes. Remove from heat and add goat feta.
- Layer dish with lasagne sheets. Cover with half leek mixture & then cover leeks with a third of the pumpkin mix. Place another layer lasagne sheets, then remainder of leeks and then second third of pumpkin. Follow with another layer of lasagne sheets and finally the remaining pumpkin. Sprinkle with chopped parsley, a little nutmeg & pine nuts.
- Bake at about 170 degrees C for about 45 minutes.
Hint: check the lasagne sheets - are they instant or do they require to be boiled prior to assembling?
Thanks to A Loving Spoonful
This Grated Vegetable Bake is amazingly delicious & super nutritious :)
My gorgeous friend Tracey Bedford has written an awesome recipe book "Tasteful Journey" This is one of her recipes that I have adapted and cook often...always a winner!
Ingredients
200g pumpkin, peeled
300g potatoes, peeled
2 medium sweet potatoes, washed
3 medium carrots, washed
2 medium zucchini, washed
1 medium head of broccoli, washed
1 tablespoon coconut oil
2 cloves garlic
2 brown onions, diced
1 tablespoon coriander roots & stems, finely chopped
3 teaspoon ground cumin
1 teaspoon garam masala
1 teaspoon ground coriander
1 teaspoon, sambal oleke (or finely chopped small red chilli)
1/2 cup coconut cream
Salt, pepper
Method
Hints: Really you can use any vegetable that can be grated of your choice in quantities you desire the above amounts for the vegetables are a guide.
Ingredients
200g pumpkin, peeled
300g potatoes, peeled
2 medium sweet potatoes, washed
3 medium carrots, washed
2 medium zucchini, washed
1 medium head of broccoli, washed
1 tablespoon coconut oil
2 cloves garlic
2 brown onions, diced
1 tablespoon coriander roots & stems, finely chopped
3 teaspoon ground cumin
1 teaspoon garam masala
1 teaspoon ground coriander
1 teaspoon, sambal oleke (or finely chopped small red chilli)
1/2 cup coconut cream
Salt, pepper
Method
- Preheat oven to 180 degrees.
- Using food processor grate all vegetables. Place in large greased oven dish (I use coconut oil to grease my oven dish)
- Heat oil in large pan and saute onions, garlic, sambal oleke, coriander roots and all the spices for about 2 minutes. Add to grated vegetables, mixing well.
- Cook in preheated oven for 40 minutes ~ stirring every 20 minutes.
- Remove from oven and stir in coconut cream. Taste and season with salt & pepper to your liking. Cook in oven for a further 15 minutes.
- Serve with garden salad or as an accompaniment
Hints: Really you can use any vegetable that can be grated of your choice in quantities you desire the above amounts for the vegetables are a guide.