Es’s Acorn Squash with Orzo, Kale and Tofu

Es’s Acorn Squash with Orzo, Kale and Tofu

Es’s Acorn Squash with Orzo, Kale and Tofu

Es’s Acorn Squash with Orzo and Kale
Ingredients
2 Acorn Squash, halved lengthwise and seeds removed
Salt
Ground Black Pepper
2 cups raw orzo
10ml VOO (Virgin Olive Oil)
1 teaspoons fresh ground pepper
1 Tablespoons minced garlic
200g thinly sliced shiitake mushrooms
1 bunch = ±4 cups cleaned and rough chopped kale
2 Tablespoons sesame seeds
1 yellow or red pepper, chopped – I used yellow as I did not have any red available
Soy sauce
½ packet firm Tofu, cut into cubes

Instructions
Pre heat the oven to 475F
Cook Orzo as per instructions on packet.  Strain and keep aside.
On baking sheet, place squash flesh side up (seed removed) and divide oil between the squash and paint the oil over the exposed flesh and sprinkle with salt and fresh ground pepper.
Place in the oven and bake for 25-30 minutes or until tender. Use a fork to test for tenderness.
In a separate pan heat oil and sauté shiitake mushrooms.  Add garlic and salt and saute until mushrooms are cooked but not browned.
Add shredded kale and chopped peppers and cook till wilted. Sprinkle with sesame seed, you can toast this if you prefer, although I did not do it.
Add cooked orzo and mix together.  Season to taste.
Fill the cooked squash halves with the orzo mixture.
Sprinkle with soy sauce for extra flavor and set aside.
When nearly ready to dish up. place in oven and heat through.
Before serving, fry the cubed tofu in VOO till brown and toasted.  You can also add some soy sauce for extra flavor.
Serve with tofu scattered over the squash.

Prepared, tried and tested by: Esme Slabbert

Omi’s Ratatouille

Omi’s Ratatouille

TRH Omi's Ratatouille

3 Baby Marrows- diced
3 tomatoes-diced
6 button mushrooms finely sliced
1 large onion sliced
1 tbspn olive oil
1/2 tsp crushed garlic
Salt to taste
A grind of black pepper
Dried origanum

Method:
Heat oil and sauté the onions, add garlic, baby marrow and mushrooms.
Cook for 5 minutes and add tomatoes , salt and 1 tsp xylitol.
Cook until water dries up.
Add dried origanum and black pepper.

Prepared, tried and tested by: Omi Nair

Omi’s Sweet peppers with cream cheese filling

Omi’s Sweet peppers with cream cheese filling

TRH Omi's Sweet peppers with cream cheese filling.jpg

This will make a good lunch box filler or as a starter.

3 Large Sweet Peppers – sliced in half and seeds removed. Place in a casserole dish and microwave on full power for 3 minutes.
Mix together 230 g of cream cheese with a handful of finely chopped coriander and 1/3 rd cup of grated cheddar cheese. Add black pepper and mix well.
Fill the stuffing in the peppers and if you have time put it under the grill until brown. If not, it works just as well by microwaving for 3 minutes on full power as I did.

Prepared, tried and tested by:  Omi Nair

Es’s Vegan Banana Loaf

Es’s Vegan Banana Loaf

TRH Es's Vegan Banana Loaf

Ingredients:
4 medium ripe bananas
1½ cups whole wheat flour, can use bread flour as well
½ cup sunflower oil
½ cup maple sugar
1 tsp vanilla extract
¼ tsp cinnamon powder
2ml nutmeg
4 tbsp pumpkin seeds
1½ tsp baking powder
½ tsp baking soda
1ml of salt
Shredded coconut for the top

Method
Grease 5 single bread pans.
Mash bananas and add sugar together, then cream with hand blender.
Add oil, vanilla, cinnamon, nutmeg and mix well.
Mix the flour, baking soda, baking powder and salt directly with creamed banana mixture and fold in properly with no lumps or dry spots.
Add the seeds and blend in.
Scoop out in bread pans and sprinkle with shredded coconut.
Bake at 350F for 20-30 for 5 small pans or if you use one large bread pan then go for ±30-40 minutes or till a toothpick inserted in the bread comes out clean.
Let it cool then remove the bread from the pan.

Modified from a post seen on another page.
Prepared, tried and tested: Esme Slabbert

Mona’s Curried-Squash and Red-Lentil Soup

Mona’s Curried-Squash and Red-Lentil Soup

TRH Mona's Curried-Squash and Red-Lentil Soup

INGREDIENTS
For soup:
3 tablespoons vegetable oil
2 tablespoons unsalted butter
1 1/2 pound butternut squash, peeled and cut into 1/2-inch pieces
1 large onion, chopped
1 carrot, chopped
1 celery rib, chopped
2 garlic cloves, minced
2 tablespoons minced peeled ginger
1 tablespoon curry powder (preferably Madras)
1 cup red lentils, picked over and rinsed
2 quarts water
1 teaspoon fresh lemon juice, or to taste

For cilantro oil:
1/2 cup chopped cilantro
1/2 cup vegetable oil
Accompaniment: cooked basmati rice

PREPARATION
Make soup:
Heat oil with butter in a large heavy pot over medium heat until foam subsides, then cook squash, onion, carrot, celery, garlic, ginger, and 1 teaspoon salt, stirring occasionally, until vegetables are softened and beginning to brown, 15 to 20 minutes.
Stir in curry powder and 1/4 teaspoon pepper and cook, stirring frequently, 2 minutes.
Add lentils and water and simmer, covered, until lentils are tender, 25 to 40 minutes.
Stir in lemon juice and season with salt and pepper.
Make cilantro oil:
Purée cilantro, oil, and 1/2 teaspoon salt in a blender.
Serve soup drizzled with cilantro oil.

Prepared, tried and tested by: Mona Aumair

SUREKA’S BAKED BEANS WITH GREEN PEPPER

SUREKA’S BAKED BEANS WITH GREEN PEPPER

TRH BAKED BEANS WITH GREEN PEPPER

2 x 410g cans baked beans
1 small onion diced
1 small tomato chopped
1 green pepper cubed
Salt to taste

2 green chillies finely chopped (optional )
Heat two tablespoons of oil. Add onion and chilli add tomatoes salt and green pepper with two teaspoons of chilli powder cover and simmer on low adding a tablespoon or two of water if necessary for 15 minutes add baked beans stirring through cover and simmer on low for ten minutes. …. enjoy!
Omit the the pepper and add pre-cooked soya/lamb sausages

Prepared, tried and tested by:

 

 

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