NUTTY LENTIL LOAF
1 1/4 cups dry red or yellow lentils
2 medium carrots, shredded
3/4 cup dried apricots or sultanas
1 medium onion, chopped
1 stalk celery, chopped
1 1/2 teaspoons masala powder
2 cloves garlic, minced
1 tablespoon olive or coconut oil
3 eggs, lightly beaten
1 1/2 cups cooked brown rice
3/4 cup peanuts, toasted and chopped
1/2 cup mango chutney (or your favorite chutney)
1/4 cup tinned tomatoes, fine chopped
1/4 cup fresh mango, fine chopped (optional)
Fresh coriander leaves (optional)
1. Preheat oven to 175 degrees C. In medium saucepan bring 3 cups water and lentils to boiling; reduce heat. Cover; simmer 10 to 15 minutes or until tender. Drain; set aside.
2. In large frypan, cook carrots, dried fruit, onion, celery, masala, and garlic in hot oil over medium heat for 5 minutes or until tender, stirring occasionally.
3. In large bowl combine eggs, cooked lentils, carrot mixture, brown rice, 2/3 cup of the nuts, half the chutney, and 1 teaspoon salt.
4. Firmly press lentil mixture into a greased deep-dish casserole dish. Bake, uncovered, 25 minutes.
5. In small bowl combine remaining chutney with tinned tomatoes, mango, and remaining nuts.
6. Evenly spoon chutney mixture on loaf. Bake 10 minutes more or until chutney mixture is heated through.
7. Sprinkle with coriander leaves. Let stand 15 minutes; cut in wedges to serve.
SPINACH & MUSHROOM LOADED POTATO
2 large potatoes
2 tablespoon Rewa butter
½ cup sliced mushrooms
1 small onion, minced
1/4 cup white wine
1 cup moca spinach, chopped
3 tablespoon cream
1 tablespoon grated parmesan cheese
salt and pepper, to taste
1 cup mozzarella or cheddar cheese, grated
2 tablespoon fresh chopped chives or spring onions, to garnish
1/4 teaspoon crushed red pepper flakes
1. Pre-heat oven to 195 degrees C.
2. Pierce cleaned potatoes with a fork in 3-4 places and, for crispy skin, rub with a little oil. Bake on a foil lined baking sheet for approx. 40 minutes or until insides are hot and fluffy. Alternatively you can microwave until beginning to soften, about 5 minutes. Flip and continue to microwave in 5 minute intervals, until tender when pierced with a knife. Set aside to cool slightly.
3. Heat 1 tablespoon butter in a large pan over medium-high heat. When butter begins to bubble, add mushrooms and cook, stirring frequently, until they start to brown and soften, about 7 minutes.
4. Reduce heat to medium and add shallot and remaining butter to pan. Cook until onion softens, about 1 minute. Add wine and cook until evaporated, 1-2 minutes.
5. While mushrooms cook, arrange potatoes close together on a baking sheet. Cut across the top, lenghtwise, and gently squeeze in sides of potatoes to puff up the middle, pulling outwards slightly to reveal more of the fluffy potato center. Sprinkle with cheese and bake until warmed through and cheese is golden brown, about 5 minutes.
6. Add spinach to pan with mushrooms over medium heat and cook until wilted, about 3 minutes more. Stir in remaining heavy cream and season with 14 teaspoon salt and pepper as desired.
7. Top potatoes with mushroom and spinach sauce and garnish with chives.
POTATO, QUINOA & BEAN BURGER PATTIES
500 grams sweet potatoes or normal potatoes
4 tablespoons olive or coconut oil, divided
1 cup chopped onion
4 cloves garlic, minced
1 can beans (chickpea or kidney beans), rinsed and drained
2 teaspoons smoked paprika
1/2 teaspoon salt
1 1/2 cups cooked quinoa, cooled
1/4 cup finely chopped toasted walnuts
1/4 cup ground flaxseed or almond (or breadcrumbs)
1 cup sour cream or plain yoghurt
2 teaspoons lime juice
1/8 teaspoon salt
1. Pierce potatoes with a fork. Bake in a moderate oven or microwave until soft.
2. Meanwhile, in a large pan, heat 1 tablespoon oil over medium heat. Add onion; cook, stirring occasionally, for 4 to 5 minutes or until tender. Add garlic, cook 30 seconds. Remove from heat.
3. Halve sweet potatoes lengthwise; scoop out flesh into frypan containing onion mixture. Add beans, paprika and salt; mash with potato masher or fork. Stir in cooked quinoa, walnuts and flaxseed or breadcrumbs. Shape into eight 3-inch patties (about 1/2 inch thick).
4. In another large skillet, heat remaining 3 tablespoons oil over medium heat. Cook patties in batches, 4 to 5 minutes per side, or until golden.
5. Prepare with burger buns and your favorite fillings and sauce
CREAMY CASHEW & WILD RICE CASSEROLE
For the sauce:
1/2 cup raw cashews
2 cups Rewa or coconut milk
3 tablespoons corn starch
salt to taste
For the casserole:
3 cups vegetable broth
2 cups wild rice or brown rice
4 tablespoons butter or olive oil
2 cups onion, finely chopped
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups sliced mushrooms
1 tablespoon garlic, minced
1 cup carrots, finely chopped
1 cup celery, ota or moca, finely chopped
3 tablespoons light soy sauce
2 teaspoons fresh or dried thyme
2 teaspoons fresh or dried parsley
1/2 cup breadcrumbs
fresh parsley for topping
1. Start by making the sauce. In a medium pot, bring 2 cups of water to a boil. Place the raw cashews into a small bowl and pour the boiling water over them, so the cashews are fully covered. Allow the cashews to soak for at least 30 minutes.
2. While the cashews soak, begin working on the casserole. Place the vegetable broth into the same pot that you used to boil the water for the cashews, and bring it to a boil. Add the wild rice, then reduce to a simmer and cook for 30 minutes. Remove from the heat, cover with a lid and allow to sit for 15 minutes. While you’re waiting for the cashews to soak and the rice to cook, you can start prepping your vegetables.
3. Preheat the oven to 175°C then lightly grease a large casserole dish. In a large pot, warm 4 tablespoons butter over medium heat. Add the onion, salt and pepper, then cook for 3 minutes, until the onions are translucent. Next, add the mushrooms, garlic, carrot, and celery, then stir to combine. Cook for a few minutes, then add the tamari, thyme, and parsley. Stir again while continuing to cook for about 5 minutes.
4. Once the cashews are done soaking, finish the sauce by first straining off the excess water and placing the cashews into a high speed blender. Add the milk and corn starch, then blend on high for 30 seconds, until smooth. Season with salt to taste.
Pour the mixture into the pot with the vegetables and stir. Bring the cashew mixture to a boil, then reduce to a simmer and cook for 10 minutes. Turn the heat off, then add the cooked rice to the pot. Stir together until combined. Season with salt to taste.
5. Transfer the mixture to the casserole dish then smooth down with the back of a spoon so that the surface is even.
Top with breadcrumbs, cover with foil and bake in the oven for 25 minutes.
Remove casserole from the oven, uncover and allow to cool for at least 15 minutes before serving. Top with fresh parsley, serve and enjoy!
