The following recipe is taken from the Revive Cafe Cookbook. A family friend cooked this dish for me and I thought it was awesome!
- 2 large carrots
- 1 large chopped onion
- 2 Tbsps oil
- 2 cloves garlic chopped
- 3 Tbsps ginger puree
- 1 pinch cayenne pepper
- 1 tsp ground tumeric
- 1 tsp ground cumin
- 2 x 400ml cans tomatoes
- 200ml can coconut cream
- 2 x 400g chickpeas
- 1 tsp salt
- 3 Tbsp honey or date puree
- Slice and roast carrots for approx 20 mins at 180° C
- In a large pan cook onion, garlic and ginger in the oil until clear
- Stir in spices
- Add tomatoes and heat until boiling
- Add salt, coconut cream and honey/date puree
- Add chickpeas (drained) and carrots
Tip: It’s super easy to turn this curry into a delicious satay! After you stir in the spices, mix 1/2 cup peanut butter and 1/2 cup hot water together to make a paste and add into the pot. Then add in the tomatoes and continue as per the recipe.
I made this recipe for lunch the other day and it was delish! Plus it was super quick to make.
Makes 12 fritters
- 1 leek washed and thinly sliced
- 1 x 400g can of chickpeas, rinsed and drained
- 2 eggs lightly whisked
- 1 1/2 tablespoons flour
- 1 1/2 tablespoons chopped parsley
- Salt and pepper
- Place leek in a bowl and cover with bowling water. Set aside for 1-2 minutes until soft, and then drain
- Mash chickpeas in a bowl
- Add the softened leek, as well as eggs, flour and parsley. Season to taste
- Heat oil in a frying pan over a medium heat. Place 1/4 cups of batter around the pan to create the fritters. Cook for 2-3 minutes or until golden underneath. Then flip and cook for another 2-3 minutes.
Tip: serve with tzatziki, or greek yogurt if you wish, and sprinkle with some more parsley
This vegetarian lasagna recipe will keep you nice and warm now that the weather is is turning chilly. It’s a very filling dish, hence the name ‘meaty’. However it can be nice to pair it with some garlic bread, or a salad on the side!
- 200g baby spinach
- 250g fresh lasagne sheets
- 125g cheese
- 30g plain flour
- 30g butter
- 400ml milk
- 1/4 tsp nutmeg
- 1 onion, 1 carrot, 1 celery stick- all peeled and finely chopped
- olive oil
- 1 clove crushed garlic
- 80g red or brown lentils (drained)
- 2 Tbsp tomato puree
- 400g tin chopped tomatoes
- 150ml vege stock
- Lentil sauce: Fry onions, carrot and celery in oil for 5 mins. Add garlic 1-2 mins. Stir in lentils, tomato puree, vege stock and tomatoes. Bring to the boil, then turn down the heat and put on the lid to simmer for 15 mins.
- Pre heat oven to 200 ° C
- White sauce: Melt butter, stir in flour to a paste, and whisk in milk. Whisk continuously over medium heat until thick and smooth. Add nutmeg and stir . Simmer gently for a minute.
- Steam spinach, sieve and squeeze out excess liquid.
- Assemble a greased oven proof dish 22x26cm
-Lay down pasta sheets
-2 Tbsp each of lentil and white sauce
(Repeat this process until the dish is full. For the final layer add pasta sheets and finish with white sauce. Grate cheese over the top)
- Cook for 35 minutes
Tip: If you’ve got time assemble two of this dish: cook one to eat, and freeze the other one uncooked for another night. Then when you want to eat the frozen one just move it to the fridge in the morning, and bake it for 35 minutes that evening!