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Ingredients:
1 leek, thinly sliced
1 garlic clove, chopped
1 butter lettuce, stem removed and thinly sliced
125g fresh or frozen peas
Seasoning:
2 tablespoons olive oil
20 mint laves
20 basil leaves
750 ml vegetable stock
Salt and pepper to taste
Fresh cream, to serve
1. Heat oil in a large saucepan.
2. Once oil is hot, add leek and sauté until the leek is soft and turns slightly transparent.
3. Add the lettuce, peas, basil leaves and stock and bring to the boil.
4. Reduce the heat and simmer for 15 mins, then remove the pan from the heat.
5. Add the mint leaves.
6. Pour the soup mixture into a food processor and blend until it is smooth.
7. Season well with salt and pepper.
8. Top with some fresh cream and serve.
This is a lovely soup that also makes a good base for curry. Lentils can be very gassy and may cause some discomfort, so I suggest washing the lentils well and soaking with a capful of apple cider vinegar for 30 minutes before cooking.
Ingredients:
3 cups red lentils
500mg spinach, trimmed and chopped finely
Seasoning:
2 tablespoons peanut oil
1 large brown onion, chopped finely
2 garlic cloves, chopped finely
2 teaspoons cumin powder
1 teaspoon turmeric powder
1 teaspoon coriander powder
½ teaspoon chilli powder
750 ml vegetable stock
1 litre water
Salt to taste
1. Heat oil in a large saucepan.
2. Cook onion and garlic, stirring until onion is soft. It is important that the onion does not brown.
3. Add the spices, stirring until fragrant.
4. Add the lentils and stir well to combine with spice mixture. Stir for about 5 mins until the lentils start to turn transparent.
5. Add the stock and water and bring to the boil.
6. Reduce the heat and allow to simmer, uncovered, for 20 minutes. The lentils should be tender by now.
7. Season well with salt and pepper and turn off the heat.
8. Sir in the spinach until it wilts and serve.
Makes for 2 persons
Ingredients:
1 can cannellini beans, washed and drained
1 large carrot, chopped
1 zucchini, chopped
1 red capsicum, chopped
1 large cup tubettini pasta (or any small tubular pasta)
Stock:
5 large Roma tomatoes, washed
1 large bay leaf
Seasoning:
1 tablespoon olive oil
2 cloves garlic, chopped
½ onion, chopped
250 ml liquid vegetable stock
1 teaspoon dried oregano
Salt and pepper to taste
1. To prepare the stock, place the whole tomatoes and bay leaf in a pot and top with enough water to cover the tomatoes. Bring the water to a boil and allow the tomatoes to cook for 15 mins.
2. Once the tomatoes have been cooked, remove from the pot and blend in a food processor.
3. Add olive oil to the pot. Once hot, add the garlic and onion and allow to brown slightly.
4. Next, add the carrot, zucchini and capsicum and fry for a further 5-7 mins until the vegetables start to soften.
5. Add the processed tomatoes, cannellini beans, vegetable stock and pasta.
6. Allow to cook for a further 15 mins until all the pasta and vegetables are cooked.
7. Add the dried oregano, salt and pepper.
8. Serve with some crusty bread.
Paneer cheese is widely used in traditional Indian cooking. It is completely vegetarian and there is no rennet used in its making. Paneer itself is bland, however once grilled or fried and allowed to soak up curry, it is absolutely divine. This is a must-have dish whenever I am having guests over.
Ingredients
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This is a quick pasta when you are out of time and still want to create a nutritious meal at home. All the ingredients are readily available at a continental deli, and it’s a sure bet!
Ingredients
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Comments (2)
Comment by Sheetal Shah
on Moroccan Chickpea bake
Veggie Orgasm
Vegetarian foods and recipes
Sheetal