6 yams (madumbi) peeled washed and halved 2 large potatoes peeled and quartered 1 cup green beans sliced 1 cup boiled beans 3 gem squash washed halved and seeds removed Salt to taste 1 onion diced 1 tomato diced 2 teaspoons chilli powder 1 teaspoon coriander powder 1 teaspoon turmeric powder 1/2 teaspoon jeera powder 1 tablespoon curry powder 2 green or red chilli
Heat 2 tablespoons of butter ghee or oil Add onion with a sprig of curry leaves and two cinnamon sticks When onion browned add yams, green beans, spices, tomatoes and salt Cover and cook for twenty minutes then add boiled beans, gem squash and potatoes Add a 1/4 cup of water, cover and cook on medium heat until gems and potatoes are done.
Ingredients 200g/7oz canned chickpeas 2 tbsp lemon juice or more 2 garlic cloves, crushed 1 tsp ground cumin Salt 100ml/3½fl oz tahini (sesame seed paste) optional 4 tbsp water 2 tbsp extra virgin olive oil 1 tsp paprika
Preparation method Drain the chickpeas and rinse. Reserve a few whole chick peas for serving. Combine the chickpeas, lemon juice, garlic, cumin, salt, tahini, and water in a food processor, and blend to a creamy purée. Add more lemon juice, garlic, cumin or salt to taste. Turn out into a dinner plate, and make smooth with the back of a spoon. Drizzle with extra virgin olive oil and scatter with the reserved chickpeas. Sprinkle with chilli flakes and serve with pita bread, warmed in a moderate oven for three minutes, and cut into quarters or as desired. This will keep in the fridge for 3-4 days.
Recipe credit: BBCFood
I adapted this recipe to make it slightly healthier. I reduced the amount of Tahini to 2 Tbspn, olive oil to 1 Tbspn, used Sumac instead of paprika and increased the lemon juice to 3 Tbspns.
Adapted, Prepared, tried and tested by: Preshana Singh
These are individual portions, so add ingredients at your discretion I placed a lettuce leaf on a plate, layered it with thin slices of cucumber, onion slices, red pepper strips, grated carrot, and finely slice celery. Placed long strips of grilled Halloumi over, drizzled it with my favourite salad dressing, placed a jalapeño on top and sprinkled over finely chopped parsley for flavour and garnish. The lettuce leaf serves as a bowl or can be rolled up.
Ingredients Dry Ingredients: 2½ Cups All Purpose Flour 2½ Cups Sugar, I use berry sugar 1 Cup Cocoa Powder 1 tablespoon, 12.5 ml Baking Powder ½ tablespoon Baking Soda 1 teaspoon Salt
Wet Ingredients: 2½ Cups Non-Dairy Milk of Choice (I used Almond) ⅔ Cups Light Oil (I used canola) 2 Tablespoons Cider Vinegar 1 Tablespoon Vanilla Extract
Directions Preheat your oven to 350F (180C). In a large bowl whisk together all of the dry ingredients, then set aside. In a medium bowl whisk together all of the wet ingredients. Pour the wet ingredients into the dry ingredients and mix until just combined. Don’t over mix. Line 24 regular size cupcake wells with paper casings. Divide the batter evenly and then pop them in the oven. Bake for about 25-30 minutes or until a toothpick inserted into the center comes out clean.
You should get 24 regular size cupcakes from one mixture as above. I decorated this with vegan chocolate icing (Betty Crocker) and only added sliced organic fruit as decoration – see picture.
Tried and tested by Es Slabs I do not use any other recipe when I need a VEGAN CHOCOLATE CAKE. This one is moist and incredibly easy and above all mega yummy! Yesterday I made the above recipe x3 and had 6 dozen cupcakes, which I made for our granddaughter’s 1st birthday party. 👶
6 large zucchini 1 cup grated mozzarella cheese 1 cup grated cheddar cheese 1 cup parmigiano cheese 1 cup shaved parmigiano cheese Salt and Pepper
Wash and trim tops and tails of the zucchini. Slice them long ways but not to thin. Place them on a tray to season them. Grease an oven proof dish. Season both sides of zucchini and place in single form covering the bottom of the dish. On top of bottom layer cover with 1/3 of each cheese. Repeat with the rest of the zucchini and on the last layer I always add extra parmigiano to cover every inch in the dish. Bake at 180 degrees for 30 minutes. Zucchini is perfectly cooked and cheese is golden brown. This can be served with meat, chicken, fish or just on its own. A good vegetarian dish enjoy
These allergy free morsels of goodness were developed as a lunch box snack. My little ones school is designated nut free and most of the bliss balls/ bars out there had nuts in some form or, the other. What’s an innovative mother to do but, to develop her own 5 ingredient and 2 step recipe?!