Archive for the ‘MEALS’ Category
3 garlic cloves
1 handful parsley
150g dark lentils
1 tbsp sesame seed oil
4 garlic cloves
Cummin (to preferred taste)
Tumeric (to preferred taste)
Herbes de Provence (to preferred taste)
Himalaya salt and ground pepper (to preferred taste)
A little handful of fresh parsley
6 tbsp mixed finely chopped nuts – cashew, almond, hasselnut
Dash of worcestershire sauce
1 tbsp Heinz brown sauce
1 tbsp sesame oil
Mix all the above ingredients in a food prosessor. Pour into a bowl and add the following:
2 – 3 tbsp brown rice flour
Add water to bind
Make into balls and fry on pan with olive and sesame oil. Turn regularly. Add more oil to the pan if required.
Makes 10 – 12
Serve with a tomato, garlic and onion sauce and rice with a sprinkle of nutty parmesan cheese
Blend a cup of cashew nuts, 1 garlic clove with a pinch of himalaya salt until very fine and crumbly. That’s it!
This will keep for a couple of weeks in the fridge in an air tight container.
Visit Mimi Kirk’s site here
Fry a can of chick peas, 1 tbsp chopped garlic, 1 tsp chilli paste, 1 tsp chopped fresh ginger, 1 chopped chilli pepper, a handful of sliced mushrooms, a small handful of cauliflower and 1 thinly sliced carrot in coconut oil. When golden add a squeeze of half a lemon.
1 – 2 portion size
Garnish with lemon rind and serve with soggy rice and soy sauce.
Gently fry in coconut oil, 3 crushed garlic cloves, 1 chopped leek, 1 tsp chilli paste. When soft add 1 tbsp almond butter, 3 shredded carrots, 1 handful shredded brocoli. Mix well.
Add mixture to food processer with 1 can rinsed kidney beans and 1 handful bean sprouts. Aprox 4 tbsp oats. Pulse ingredients together. Season to taste.
Pour mixture out on to a chopping board and make the burgers using a cutter (I used a glass).
Fry for 7 minutes on each side in olive oil and sesame seed oil. The sesame seed oil gives a smokey flavour.
Serve with sweet potatoes and almond butter.
The other day I made my vegetable and barley broth which was delicious. There was about a 1/3 left over so I decided to use it in a chick pea burger recipe. The result was great! The burgers turned out tasty, crunchy and crispy. Yum!
Ingredients: 1/3 vegetable and barley broth (drain from the the liquid) 1 can drained and rinsed chick peas , 2 cloves garlic, 3 tbsp walnuts, 1 tbsp sweet mustard, 3 tbsp oats, 1 handful of bean sprouts, 1 tbsp worcestershire sauce, 1 tsp chilli paste, ground pepper to taste. Pulse together and fry in olive oil with a drizzle of sesame seed oil. The sesame oil gives the burgers a smokey BBQ taste. Makes 5