- Organic coconut oil
- Yeast flakes
- Greenfields Himalayan Salt
- Get a bunch of organic kale. Wash it well. Trim off the stalks and cut into bite size pieces.
- Add a couple of tablespoons of organic coconut oil, a couple of tablespoons of nutritional yeast flakes (or savoury yeast flakes) and Himalayan salt.
- Massage the mix into your kale.
- Bake them in the oven on the lowest setting, for a couple of hours.
- ¼ cup olive oil
- 1 head of garlic, cloves crushed
- 1 large red onion, chopped
- 3 oil-packed anchovy fillets (optional)
- ½ teaspoon Greenfields crushed red pepper flakes
- 1 tablespoon tomato paste
- 2 28-ounce cans whole peeled tomatoes
- ¼ cup torn basil leaves
- ½ teaspoon Greenfields dried oregano
- Greenfields sea salt
Eggplant and Assembly
- 4 pounds Italian eggplants (about 4 medium), peeled, sliced lengthwise ½–¾ inch thick
- Greenfields sea salt
- 3 cups panko
- 1½ teaspoon Greenfields dried oregano
- 1 teaspoon Greenfields ground black pepper
- 1½ cups finely grated Parmesan, divided
- 1½ cups all-purpose flour
- 5 large eggs, beaten to blend
- 1⅓ cups olive oil
- ½ cup finely chopped basil and parsley, plus basil leaves for serving
- 6 ounces low-moisture mozzarella, grated (about 1⅓ cups)
- 8 ounces fresh mozzarella, thinly sliced
- Preheat oven to 350°. Heat oil in a large heavy ovenproof pot over medium. Cook garlic, stirring often, until golden, about 4 minutes. Add onion, anchovies (if using), and red pepper flakes and cook, stirring often, until onion is translucent, about 5 minutes. Stir in tomato paste and cook, stirring often, until slightly darkened, about 2 minutes. Add half a cup of water, bring to a boil, and cook until almost completely evaporated, about 1 minute. Add tomatoes, breaking up with your hands, and their juices; add basil and oregano and stir to combine. Swirl 1½ cups water into one tomato can, then the other, to rinse, and add to pot; season with salt. Transfer pot to oven; roast sauce, stirring halfway through, until thick and tomatoes are browned on top and around edges of pot, 2–2½ hours.
- Let sauce cool slightly. Pass through the large holes of a food mill or process in a food processor until mostly smooth. Taste and season with salt.
Eggplant and Assembly
- Lightly season eggplant slices all over with salt; place in a single layer on several layers of paper towels inside a rimmed baking sheet. Top with another layer of paper towels and more slices; repeat as needed. Top with a final layer of paper towels, then another rimmed baking sheet; weigh down with a heavy pot. Let eggplant sit until it has released excess liquid, 45–60 minutes. This step gives the eggplant a creamy texture when baked.
- Meanwhile, pulse panko, oregano, pepper, and ¾ cup Parmesan in a food processor until very finely ground. Transfer to a shallow bowl.
- Preheat oven to 350°. Place flour in another shallow bowl and eggs in a third shallow bowl. Working one at a time, dredge eggplant slices in flour, then dip in egg, allowing excess to drip off. Coat in breadcrumbs, packing all around, then shaking off excess. Place on wire racks.
- Heat ⅔ cup oil in a large skillet, preferably cast iron, over medium-high. Cook as many eggplant slices as will comfortably fit in pan, turning once, until deep golden, about 5 minutes. Transfer to paper towels and immediately press with more paper towel to absorb oil. Working in batches, repeat with remaining slices, adding remaining ⅔ cup oil and wiping out skillet as needed. Let cool. Taste and season with more salt if needed.
- Toss chopped herbs, low-moisture mozzarella, and remaining ¾ cup Parmesan in a medium bowl. Spread 1 cup sauce over the bottom of a 13×9″ baking pan; top with a layer of eggplant slices (trim as needed). Drizzle 1 cup sauce over and sprinkle with one-third of cheese mixture. Add another layer of eggplant, followed by 1 cup sauce and half of remaining cheese mixture. Repeat layers with remaining slices, sauce, and cheese mixture. Cover with foil and bake on a rimmed baking sheet until eggplant is custardy, 45–60 minutes.
- Remove from oven and arrange fresh mozzarella over eggplant. Increase oven temperature to 425° and bake, uncovered, until cheese is bubbling and browned in spots, 15–20 minutes longer. Let rest 30 minutes. Top with basil leaves just before slicing.
Mango Chutney with a kick
2 mangoes (large, fairly ripe)
• 1 apple (chopped)
• 1 piece ginger (finely chopped)
• 2 cloves garlic (finely chopped)
• 300 millilitres white wine vinegar
• 260 grams caster sugar
• 1 teaspoon Greenfields black nigella seeds
• Greenfields cinnamon stick
• 1 teaspoon Greenfields turmeric
• 1 teaspoon Greenfields chilli flakes
• 1/2 teaspoon Greenfields chilli powder
• 1 pinch Greenfields sea salt
1. The night before you want to make the chutney it is necessary to peel one’s mangoes,
cube them and sprinkle them with salt. This draws out some of their moisture and
softens them. Make sure to rinse before use!
2. Tip the apple, ginger, garlic, vinegar, sugar, black nigella seeds, cinnamon, turmeric, chilli
flakes and chilli powder into a pan. Heat until the sugar has dissolved. Add the mango and
bring to a gentle simmer.
3. Simmer the chutney for 30-40 minutes until it has achieved a thick, sticky consistency.
Season to taste. While waiting, one should sterilize one’s vessel to ensure the chutney stays
good for at least a couple of weeks. Once the chutney is done transfer it to the jar and allow
to cool before applying the lid. Allowing the chutney to mature for a couple of days.
Couscous Summer salad
- 1 cup couscous(uncooked)
- 1/2 cup dried cherries (optional)
- 1 teaspoon Greenfields ground cumin
- 1 teaspoon Greenfields ground coriander
- 1 1/4 cups chicken or veggie broth, warm
- Greenfields sea saltand Ground pepper
- 1 can chickpeas, rinsed and drained
- 2 nectarines or peaches, diced
- 1 cucumber, diced
- 1 avocado, cut into chunks
- 1/4 red onion, finely diced
- 1/2 cup pepitas, sunflower seeds, or something crunchy
- 2 cups arugula or spinach
- Greenfields parsley / mint / basil
- lemon juice, honey, olive oilfor dressing
- pomegranate seeds for sprinkling on top
- Combine couscous, cherries, cumin, coriander, and salt and pepper in a bowl. Pour warm broth over everything and let stand until the couscous is cooked, about 5 minutes. Let it cool.
- Toss everything together and season to taste!
VEGAN LENTIL MEATLOAF
- 2 tablespoon Greenfields flax seeds (grounded)
- 6 tablespoon boiling water
- 1 tablespoon olive oil
- 1 onion, diced
- 1 clove garlic, minced
- 1 cup mushrooms, diced
- 2 cups fresh baby spinach, roughly chopped
- 1 tablespoon fresh thyme, roughly chopped
- ¾ cup spicy vegan BBQ sauce, recipe below
- Greenfields sea salt and ground pepper, to taste
- 2 cups cooked green lentils, cooled and split into 1½ cups and ½ cup
- 1 cup gluten-free rolled oats, split in half *see note
- ½ cup almond flour
- Preheat the oven to 375F. Ground the flax seeds in food processor. Add the ground flax seeds to a small bowl, pour the boiling hot water over and stir to combine well. Set aside and allow it to thicken and cool.
- Heat the olive oil in a large saucepan over a medium heat, add the onion and garlic and sauté for 5-8 minutes until the onions are tender. Add in the mushrooms and cook another 3 to 5 minutes until the mushrooms are tender, add in the thyme and spinach and cook until the spinach is wilted, about 2 minutes. Add in ½ cup of the BBQ sauce, stir to combine and turn off the heat, add salt and pepper to taste, if it needs it.
- Process 1½ cups of the cooked lentils and ½ cup of the oats in the food processor until smooth (some whole bits may remain, that’s ok). Spoon the mixture into a large bowl, add in the remaining lentils and oats, plus the flax “egg”, almond flour and vegetable mixture. Stir really well to combine. Then get your hands in there, just like you would with a regular meat loaf or meatballs, and make sure it is mixed and mashed together really well.
- Spoon the mixture into a parchment paper lined loaf pan, (leave a bit of the parchment paper hanging over so you can easily lift the loaf out when it is cooked). Using your hands, you really want to press it in good. Brush on the remaining ¼ cup of BBQ sauce over the top.
- Bake uncovered for 35 to 40 minutes at 375F. Cool in the pan for about 5, pull the loaf out by grabbing the sides of the parchment paper and lifting up and allow it to cool for another 5 to 10 minutes on a cooking rack. Slice and serve.
Summer Superfood Salad
- 100g Greenfields quinoa
- 330ml vegetable stock
- 300g butternut squash , peeled and cubed
- 130g chopped broccoli
- 100g peas
- 100g wild rocket leaves , chopped
- 2ripe salad tomatoes , chopped
- 1inch piece of cucumber , diced
- 30g pine nuts , toasted
- 10g sunflower seeds
- 1tbsp olive oil
- A good squeeze of fresh lemon
- Wash the quinoa in cold water, drain and place in a small saucepan along with the vegetable stock. Bring the stock to the boil then reduce to a simmer for 20 minutes until most of the stock has been absorbed. Remove from heat, drain excess stock and allow to stand for 10 minutes.
- Whilst quinoa is cooking, prepare the rest of the ingredients.
- Cook the butternut squash, broccoli and peas. Prepare each based on their cooking times until they are al-dente.
- Place the wild rocket, drained quinoa, tomatoes, cucumber, broccoli, butternut squash, peas, pine nuts and sunflower seeds into a large bowl.
- Toss everything together in the olive oil and serve with a good squeeze of fresh lemon.
Egyptian Fava Beans
- 1 (15 ounce) can fava beans
- 1 1/2 tablespoons olive oil
- 1 large onion, chopped
- 1 large tomato, diced
- 1 teaspoon Greenfields ground cumin
- 1/4 cup chopped fresh parsley
- 1/4 cup fresh lemon juice
- salt and pepper to taste
- Greenfields chilli powder, to taste
- Pour the beans into a pot and bring to a boil. Mix them well and add onion, tomato, olive oil, cumin, parsley, lemon juice, salt, pepper, and red pepper. Bring the mixture back to a boil, then reduce the heat to medium. Let the mixture cook 5 minutes. Serve warm with grilled pita.
Roast Cauliflower and Chestnuts
- Preheat the oven to 140˚C/gas mark 2. Cut the florets in half lengthways and dip the flat side in the curry powder to coat
- Place a large frying pan over a medium-high heat. Add the butter to the pan and as soon as it begins to foam, place the florets, flat-side down, into the foaming butter and caramelise slowly
- Remove the cauliflower florets from the pan and place onto a baking tray, cover with foil and place in the oven for 12-15 minutes until tender and soft
- Add the chestnuts to the same pan with a little knob of butter and cook gently until golden brown (8-10 minutes). Remove from the pan and keep in a warm place until required
Remove the cauliflower from the oven, season with sea salt and place into a warm serving bowl. Top with the chestnuts and serve
Middle Eastern Pita Salad (Fattoush Salad)
- 2 small pita rounds
- ½ cup olive oil, plus 2 tbs(120 mL)
- salt, to taste
- 2 medium hearts romaine lettuce
- 1 medium cucumber
- 2 cups cherry tomato(400 g)
- 5 scallions
- ½ cup radish, sliced (60 g)
- 1 red bell pepper, seeded and diced
2 cups fresh parsley, chopped (80 g)
1 cup fresh mint, chopped(40 g)
- 1 ½ lemons, juiced
1 tablespoon white wine vinegar
- 2 cloves garlic, minced
2 teaspoons ground sumac
¼ teaspoon allspice
- pepper, to taste
Preheat the oven to 350°F (180°C).
Slice the pitas in half to make 4 thin rounds. Place the pitas on a nonstick sheet pan. Brush with 2 tablespoons of olive oil and season with salt.Bake for about 5 minutes, until the outside is golden brown. Let cool until they become crispy.Make 3 cuts lengthwise on each of the romaine hearts, remove the stems, and chop into smaller pieces. Rinse, drain, and add to a large salad bowl.Seed the cucumber, dice it, and add it to the salad bowl.Cut the tomatoes in half and add them to the salad bowl.Mince the scallions and add them to the salad bowl.Add the radishes, bell pepper, parsley, and mint to the salad bowl and toss to combine.In a liquid measuring cup or small bowl, combine the remaining ½ cup (120 ml) of oil, the lemon juice, white wine vinegar, garlic, sumac, allspice, salt, and pepper and whisk until well-combined.Pour the dressing over the salad.
Break the crispy pitas into small pieces and add to the salad. Toss well.
Spicy Cauliflower Fried “Chicken
- 1 head large cauliflower, or 2 small heads, washed
- 1 teaspoon celery salt
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 cups all-purpose flour (250 g)
- 2 tablespoons cornstarch
- 1 ½ cups soy milk (360 mL)
- 1 ½ tablespoons apple cider vinegar
- 2 tablespoons hot sauce
- vegetable oil, for frying
- Cut the cauliflower in large florets. Transfer to a large bowl and set aside.
In a small bowl, combine the celery salt, oregano, cumin, onion powder, garlic powder, paprika, cayenne, salt, and pepper. Mix well.
- In a medium bowl, add half of the spice mix to the flour.
- Add the cornstarch and mix.
- In a separate medium bowl, combine the soy milk, apple cider vinegar, and hot sauce. Whisk.
- Pour the remaining spice mix over the cauliflower florets and mix.
- Pour the milk mixture over the cauliflower and mix well until they are coated.
- Cover with plastic wrap and chill for 1 hour minimum.
- Heat the vegetable oil in a large pan until it reaches 350°F (180°C).
- Toss each cauliflower floret in the flour mixture until well-coated, shaking off any excess. Dip
- them back in the remaining soy milk mixture in the bowl where they marinated, then again in the flour mixture.
- Fry the cauliflower for 4-5 minutes, until golden brown and crispy.
- Drain the pieces on a wire or paper towels. Let cool 5- 10 minutes before serving.
Make your own home-made falafel
- 2 cans 15 oz cans of chickpeas, drained and rinsed
- 1 red onion, chopped
- ¼ cup fresh parsley (10 g)
- 4 cloves garlic
- 1 tablespoon lemon juice
- 2-3 teaspoons Falafel Spice
- 1 teaspoon salt, plus more to taste
- 1 teaspoon black pepper
- ½ teaspoon red pepper flakes
- 1 cup bread crumbs (115 g)
- oil, for frying
- pita bread
- mixed greens
- sliced tomatoes
- diced cucumbers
- tahini sauce
- To the bowl of a 2-quart food processor, add the chickpeas, onion, parsley, garlic, lemon juice, black pepper, chilli and falafel spice.
- Pulse the ingredients together until just incorporated and they form a wet paste. Be careful not to overblend.
Transfer the chickpea mixture to a large bowl and add the bread crumbs, mixing until just incorporated.
- Cover with plastic wrap and refrigerate for 1-2 hours, or overnight.
Remove the chilled falafel mixture from the refrigerator and shape into 1-inch balls. The mixture should yield 18-20 balls.
In a large frying pan with high sides, heat about 1 inch of oil to 350˚F (180˚C).
- Fry the falafel balls in batches of 6 for 3 minutes, flipping halfway. Once they are golden brown and crispy, transfer them to a paper towel-lined plate and sprinkle with salt.
- Serve the falafel as desired, either as a sandwich, salad topping, or over a bed of greens with a side of tahini sauce.
vegetarian Chili with Beans and Cheese
- 1/4 cup olive oil
- 2 cups chopped onions
- 1 2/3 cups coarsely chopped red bell peppers (about 2 medium)
- 6 garlic cloves, chopped
- 2 teaspoons dried oregano
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon habanero powder
- 3 15- to 16-ounce cans black beans, drained, 1/2 cup liquid reserved
- 1 16-ounce can tomato sauce
- Chopped fresh cilantro
- Sour cream
- Grated MontereyJack cheese
- Chopped green onions
- Heat oil in heavy large pot over medium-high heat. Add onions, bell peppers, and garlic; sauté until onions soften, about 10 minutes. Mix in oregano, cumin, and habanero; stir 2 minutes.
- Mix in beans, 1/2 cup reserved bean liquid, and tomato sauce.
- Bring chili to boil, stirring occasionally. Reduce heat to medium-low and simmer until flavors blend and chili thickens, stirring occasionally, about 15 minutes. Season to taste with salt and pepper.
- Ladle chili into bowls. Pass chopped cilantro, sour cream, grated cheese, and green onions separately
Vegan Stuffed Vine Leaves
- 1 Cup Long grain Rice
- 10 Cherry Tomatoes or 1/4 Cup Tomatoes, diced
- 1/2 Cup Fresh Parsley, chopped
- 1 Lemon, Freshly Squeezed
- 1 Tbsp Extra Virgin Olive Oil
- 1/4 Tsp Dried Mint
- 1/2 Tsp Sea Salt
- Pinch of ground black pepper
- 60-70 Grape Vine Leaves, in brine (1 jar 430 g gross weight, 260 g net weight)
- 1 Lemon,Thinly Sliced Crosswise
- 1 1/2 Tbsp Extra Virgin Olive Oil
- Drain grape vine leaves and soak them in a large bowl of water. Gently separate and wash the leaves, stack them on a plate and set them aside, covered with a damp cloth so they don’t dry out, until you’re ready to start rolling them.
- Place 1 cup of brown rice and 3 cups of water in a pot and bring to a boil. Let boil on medium heat, uncovered, for about 20 minutes until half cooked. Drain and let cool.
- Add rice to a large mixing bowl and top with diced tomatoes, chopped parsley, lemon juice, 1 tablespoon of olive oil, sea salt, ground black pepper and dried mint. If using fresh dried mint, separate the leaves from the stems and pulverize the mint between the palm of your hands directly above the mixture so that it falls into the bowl. Mix well to combine
- Line the bottom of a pot with some grape leaves.
- Begin stuffing and rolling the rest of the grape leaves.
- Place a grape leaf in one hand, scoop about 1 heaping teaspoon of the rice mixture into the center and carefully fold in the sides and roll it like you would when making a wrap. Make sure that it is rolled tightly enough not to unravel when cooking, but not too tightly because the rice needs some room to expand when cooking.
- Neatly arrange the stuffed and rolled grape leaves in rows, alternating directions, to completely cover the circumference of the pot, in as many layers as necessary until you have rolled and arranged all of them. Drizzle 1/2 tablespoon of olive oil between layers and on top.
- Top with thinly sliced lemon.
- Place a small plate or pot lid directly on top of the leaves, to prevent them from floating while they cook.
- Add water to completely cover the grape leaf rolls and reach the plate or pot lid.
- Bring to a boil over medium high heat, reduce heat to medium and let simmer, uncovered, for about 10 minutes. Reduce heat to medium-low, cover and simmer for about 35-40 minutes or until all of the water has been absorbed.
- Since cooking time varies by stove top, taste the grape leaves, and if the rice still seems undercooked, you can add 1/4 cup of water and continue cooking for an additional 5 minutes.
- Remove from heat and let cool uncovered until you can handle them with your fingers, then carefully transfer them to a serving dish, one by one.
- Preheat the oven to 180c. Place the tortilla onto a pizza tray or a baking tray. Mix the tomato puree, herbs and red pesto together in a bowl and then spread evenly onto the tortilla. Sprinkle the grated cheese on top and then add your vegetables of choice.
- Bake in the oven for 5-6 minutes until the sides of the tortilla are starting to crisp. Serve immediately.
CHEESE AND HERB QUICHE
Sunset red and apricot Eggs
4 cups water
dyestuff (about 2 to 4 tablespoons of ground spices: paprika (orange) and chilli powder (redish/brown).
4 to 6 raw eggs, washed to remove any coating.
Bring water and spices to boil. Add eggs and reduce heat to a simmer. Cook for about 15 minutes, remove from heat, cover and let sit another 15 minutes or more, until desired colour. (The longer you leave the eggs in the dye, the deeper the colour.) Remove eggs, gently rinse in lukewarm water, and let air dry.
Gold and lavender Eggs
- 4 cups water
- dyestuff (about 2 to 4 tablespoons of
- ground herbs and spices: Tumeric (yellow), hibiscus (purple/blue)
- 4 to 6 raw eggs, washed to remove any coating.
- Bring water and herbs/spices to boil. Add eggs and reduce heat to a simmer. Cook for about 15 minutes, remove from heat, cover and let sit another 15 minutes or more, until desired colour. (The longer you leave the eggs in the dye, the deeper the colour.) Remove eggs, gently rinse in lukewarm water, and let air dry.
Spiced Lentil Soup
- 1tbsp olive oil
- 1 onion, roughly chopped
- 2 celery sticks, roughly chopped
- 1tsp garlic powder
- 1tsp ground cumin
- ½tsp ground coriander
- 160g dried split red lentils
- 1 litre vegetable stock
- 400g plum tomatoes
- 2tsp tomato purée
- 1tsp lemon juice
- Cayenne pepper, to serve
- Heat the olive oil on a low heat and add the onion, celery and dry spices to the pan.
- Cook for 3 minutes. Add the plum tomatoes, tomato purée, lentils and stock, bring to the boil and simmer for 20 mins, or until the lentils are tender.
- Remove from the heat, blitz in a food processor and check seasoning.
- Serve with a pinch of cayenne pepper and a snip of parsley.
- 2 cups peeled and cooked or canned
- fava beans 16 oz
- Extra virgin olive oil
- 1/2 onion minced
- 2 cloves garlic, raw or 4 roasted – see notes
- 1 tsp cumin
- 1/2 cup water
- Salt and black pepper to taste
- Juice from 2 fresh lemons or more to taste Toppings
- Sliced hardboiled egg
- Diced ripe red tomato Raw onion sliced into rings
- Fresh minced parsley or cilantro
- Red chili pepper flakes
- Tahini sauce
In a large skillet, heat 1 tbsp olive oil over medium heat. Fry the diced onion till it becomes
golden. Add garlic and cumin, sauté for 1 minute. Add the fava beans to the pan, then add
about ½ cup of water to the skillet. Bring mixture to a boil. Reduce heat to medium low, sea-
son with salt and pepper to taste. Cover the skillet.
Let mixture simmer for about 10 minutes on medium low heat until the beans are nice and
tender. Remove lid from pot and continue to cook until the liquid has reduced by about 75
percent. Remove from heat.
• Pour the fava bean mixture into a mixing bowl. Squeeze in the fresh lemon juice. Mash the mixture to a semi-smooth consistency.
Serve each portion on a plate. Drizzle olive oil lightly on the foul, then garnish with the ingre-
dients of your choice. Serve hot.
Halloumi kebabs with bended thyme
- 2 medium corgettes
- 1 large red onion
- 250g hallumi cheese, cut in 16 chunks
- 16 cherry tomatoes
- 1 tbsp olive oil
- 2 tbsp lemon
- 1 tbsp blended thyme
1. Halve the courgettes lengthways, then thickly slice. Cut the onion into wedges and
separate into pieces. Thread the halloumi, cherry tomatoes, courgettes and onion
onto eight skewers. Cover and chill the kebabs until you are ready to cook (You can
do this up to half a day ahead.)
2. To make the baste, mix together the olive oil, lemon juice, blended thyme, and
3. Preheat the barbecue or grill and arrange the kebabs on the rack. Brush with the
baste, stirring it first to make sure the ingredients are blended. Cook for 4-5 minutes,
turning often, until the cheese begins to turn golden and the vegetables are just
tender. Serve while still hot with warm pitta bread.
- 225 grams dried chick peas (Note 1)
- 1 cup parsley leaves (roughly chopped)
- 1 cup coriander (/cilantro leaves, roughly chopped)
- 6 scallions (/shallots, white and light green part only finely chopped, Note 2)
- 2 cloves garlic (minced)
- 2 ½ tsp Greenfields Falafel Spice
- 1/2 teaspoon baking powder (Note 3)
- 4 teaspoons flour (plain/all purpose OR chickpea flour)
- 5 tablespoons water For Frying:
- 500 milliliters vegetable oil (Note 4) Tahini Sauce:
- 4 tablespoons Tahini
- 2 tablespoons lemon juice
- 4 tablespoons water
- 1/4 teaspoon salt (adjust to taste) Serving:
- pita bread
- tabbouleh (recipe below)
- hummus (optional extra)
- shredded lettuce
- tomato slices
- white onion
- Place chickpeas in a large bowl and pour over plenty of cold water. Leave to soak 12 + hours (even 2 days is fine).
- Drain chickpeas well. Place in food processor, add Falafel ingredients.
- Blitz for 2 to 3 minutes on high, scraping down sides as necessary, until the chickpeas are very small grains. Mixture should look like smooth guacamole from the outside.
- Scoop up heaped tablespoons and shape into balls, place on a tray. Should make around 20, about 2.5cm / 1″ wide.
- Refrigerate for 30 minutes.
- Pour oil in a skillet or large pot – at least 1.7 cm / 2/3″ depth (Note 4). Heat on medium high to 180 – 190C / 355F (or drop a bit in, should sizzle energetically).
- Place a ball in a large spoon and slide ball in. Cook in batches for around 4 minutes, using 2 forks to roll, until deep golden and super crusty on the outside.
- Drain on paper towels. Repeat with remaining falafel.
- Serve fresh out of the fryer with Sauce of choice! Make falafel wraps or plates with tabbouleh, tomato, onion, and Sauces of choice. See Notes 5 and 6. TAHINI SAUCE: 1. Combine tahini and lemon juice, and mix well. The mixture will stiffen. 2. Stir in the water 1 tbsp at a time and it will loosen again. The final consistency should be like a thick drizzle sauce. Season to taste with salt.
Middle Eastern Lentil soup
- 1 tbsp oil
- • 1 onion, chopped
- • 2 cloves of garlic, finely chopped
- • 1 1/2 cups of red/yellow lentils
- • 8 cups of chicken/vegetable stock
- • 1 tsp turmeric
- • 1 1/2 tsp ground cumin
- • Handful of chopped flat-leaf parsley
- • Juice of half a lemon
. Heat oil in a pan and gently fry the chopped onions for 5 minutes.
2. Add the chopped garlic, turmeric and cumin and continue cooking for a few minutes
3. Stir in the lentils, add the stock and cook for 35 minutes. Stir several times during
cooking, especially towards the end, to prevent lentils from sticking to base of pan.
4. Toss in parsley, stir in lemon juice and leave to cook for 2-3 minutes more.
5. Blend the lentils until smooth.
6. Serve with chunks of crusty bread.
Pizza Lunchbox Muffins
- 2 medium eggs
- 150 millilitres milk
- 75 grams butter (melted)
- 2 tablespoons red pesto
- 150 grams cheddar cheese (grated)
- 150 grams cherry tomatoes (halved)
- 2 spring onions (finely chopped)
- 1 teaspoon dried oregano
- 250 grams self-raising flour
- Preheat the oven to 180c / 350f and line a muffin tray with 12 muffin cases.
- Add the egg, milk and melted butter to a large bowl. Whisk gently with a fork.
- Add the red pesto, grated cheese, cherry tomatoes, spring onion and oregano and mix again.
- Finally add the flour and mix just enough until all the ingredients have combined.
- Divide the mixture between the 12 muffin cases. (An ice cream scoop would be easier to do this).
- Bake the muffins in the oven for 20-25 minutes until a skewer stuck in the middle comes out dry.
Sesame and coconut bars snack
- 1/2 cup sunflower seeds
- 3/4 cup sesame seeds
- 3/4 cup malt syrup (rice)
- 1 cup desiccated coconut
- 1 cup rice (bubbles or puffed rice)
Place sunflower seeds into a food processor and blitz for about 5 seconds. You just want to break the seeds down a bit.
In a separate large bowl combine the coconut and rice bubbles and set aside.
Place syrup in a saucepan over high heat and boil for 2 mins. Add the sunflower seeds and sesame seeds and stir through quickly.
Pour this mixture over the coconut and rice bubbles and combine well.
Spread evenly into a lined square cake tin, cover and place in the fridge to set for about 2 hours.
Creamy Quinoa Porridge with Flaxseed
- • 1/2 cup quinoa flakes
- • 1 tablespoon ground flaxseed
- • 1 pinch cinnamon
- • 1/2 cup coconut milk (carton, not canned or any other milk of choice)
- • 3/4 cup water
- • milk (extra, or water to thin out porridge as desired)
- • maple syrup (to serve)
1. Place quinoa flakes, ground flaxseed, cinnamon, 1/2 cup coconut milk and 3/4 cup water in a saucepan. Stir to combine.
2. Cook the porridge over a moderate heat on the stove, stirring gently. The porridge should start to bubble and thicken within 2 minutes. Reduce the heat if it starts bubbling too much. Cook for no longer than 3 minutes. Add a little extra water or milk if the porridge becomes too thick during cooking.
3. Serve the porridge piping hot with a drizzle of maple syrup and toppings of choice.