Archive for the ‘MEALS’ Category
150g mushrooms
1 onion
3 garlic cloves
50g walnuts
1 handful parsley
150g dark lentils
50g oats
1 tbsp sesame seed oil
Click on the photograph to watch the cooking video
Click on the photo to watch the cooking video 
Nutty Falafels
Posted on: March 28, 2012
1 can of cooked chick peas
2 onions
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
Mimi Kirk’s parmesan cheese
Posted on: March 28, 2012
This is such a wonderful cheese substitute! Tastes great on salads, pasta and well, just about on everything!
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
Crunchy coconut chick pea dish
Posted on: March 14, 2012
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
- Crunchy and yummy
Garnish with lemon rind and serve with soggy rice and soy sauce.
Kidney bean burgers
Posted on: March 14, 2012
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.
Mixture in the food processer with kidney beans and bean sprouts
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.
Cut burgers on chopping board
Pour mixture out on to a chopping board and make the burgers using a cutter (I used a glass).
Fry burgers 7 minutes on each side
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
Serve with sweet potatoes and almond butter.
Makes 7
Chick pea burgers
Posted on: March 14, 2012
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!
- Chick pea veggie burger
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
