mat osv.

Ingredient for the salad:
50 g mung beans
1 medium beetroot, cooked
0,5 l vegetable stock (or water)
2-3 springs of thyme
1 bay leaf
3 handfuls of mix salad
1 handful of sprouts
for the dill vinaigrette:
few springs of fresh dill
1 tbs olive oil
1 tbs of white vine vinegar
pinch of salt and sugar

Cook the mung beans in the vegetable stock together with thyme and bay leaf until soft and tender. If you don’t have the stock, use water, but use a pinch of salt and pepper to give it a flavor. Chop the dill and add all the ingredients for vinaigrette. Mix well and let it rest for a while. Put the mixed salad, sprouts (leave some to finish) and bean in a large bowl, drizzle with the dressing and gently mix. Cut the cooked beetroot into wedges or thin slices. Arrange the salad on a plate together with the beetroot, add some sprouts and finish with some olive oil and salt and pepper.
The good thing about this salad is you can serve it either hot or cold. And it is a lovely side dish to any meat, as well.

Inspired by My New Roots

Serves 2

Ingredients
10-12 Baked Falafel (see recipe below)
2 spiced, baked Eggplant halves (see recipe below)
1 handful Kale (baked into chips or raw and massaged with lemon juice and extra virgin olive oil)
1 small-medium Beetroot
2 tablespoons Olives
2 heaping tablespoons Hummus or Tahini Yoghurt Sauce (see recipe below)
1 handful Greens (rocket, baby spinach, more kale, whatever you like)
1 handful Fleatleaf Parsley, chopped
Extra Virgin Olive Oil, Lemon Juice, Sea Salt and freshly cracked Black Pepper

Method
Place the leaves and kale in a bowl along with the baked eggplant and baked falafels. Grate the beetroot and add this as well. Scoop the hummus/tahini sauce and olives. Then drizzle with extra virign olive oil and/or lemon juice, and season to taste. Scatter fresh parsley and serve.

Baked Falafel

Makes ~40 falafel (bake all then freeze any leftovers in a snaplock bag, or store them in the fridge and eat over a few days. You can easily half the batch. Any frozen ones I defrost then re-bake with more olive oil to warm through, or try them cold if you wish)

Adapted from Chocolate and Zucchini’s Oven-Baked Falafel.

Begin this recipe 8 hours prior to preparation.

Ingredients
2 cups Dried Chickpeas
1 Brown Onion
4 cloves Garlic
4 tablespoons Chickpea Flour*
3 tablespoons Extra Virgin Olive Oil
2 teaspoons Sea Salt
2 teaspoons ground Cumin
1 teaspoon Smoked Paprika
1 teaspoon Sweet Paprika
1 teaspoon ground Coriander
2 handfuls Flatleaf Parsley leaves

* Chickpea Flour is available from Supermarkets in the Indian section or Indian grocers

Method
1. Soak the chickpeas for at least 8 hours (or overnight) in a bowl, covered generously with water (they expand! so do be generous with the water).
2. After soaking, rinse the chickpeas well then add to a food processor along with the onion (roughly chopped) and peeled garlic. Pulse until finely chopped. Add the chickpea flour, olive oil, salt, spices and parsley and pulse to combine. It should look like Clotilde’s instruction example (see here).
3. Cover and let sit in the fridge for at least 1 hour.
4. Preheat the oven to 180 degrees celsius and line two baking trays with baking paper. Put on a show or podcast and get ball rolling. Form them into walnut-sized balls using your hands and place them on the baking sheet.
5. Bake in the oven for 20-25 minutes until golden, flipping halfway through and rotating the pans if browning unevenly.

 

Spiced, Baked Eggplant

Ingredients
2 large Eggplants (note, this allows for leftovers – future salads!)
6 tablespoons Extra Virgin Olive Oil
2 cloves Garlic, crushed
1 & 1/2 teaspoon ground Cumin
1/2 teaspoon Smoked Paprika
1/2 teaspoon Sweet Paprika
1/2 teaspoon ground Coriander
1 heaped teaspoon finely diced Preserved Lemon
* Optional: replace the spices with Harissa

Method
1. Wash then cut the eggplant in half lengthways. Sprinkle generously with salt then leave for 30 minutes. Preheat the oven to 200 degrees Celsius.
2. Mix 5 tablespoons of the oil with the garlic, spices and preserved lemon in a small mixing bowl. Stir well to combine then set aside.
3. Use a paper towel to remove the water that has come to the surface of the eggplant faces. Place the eggplant on a baking tray lined with baking paper. Rub the spice oil mixture over the face of the eggplant, massaging it in. Drizzle the extra oil over the top if it’s looking a little dry (they may be super big eggplants).
4. Bake in the oven, spiced face up, for 15-20 minutes. Remove the tray them flip them over and roast them bottom side up for 10 minutes, then flip again and roast for a further 10 minutes until golden and bubbly.

 

Tahini Yoghurt Dip

Ingredients
1/4 – 1/3 cup Hulled Tahini (to taste)
2 tablespoons Greek or Natural Yoghurt (Black Swan works particularly well, as do 5:am and Farmers Union)
1/2 clove Garlic
1 juicy Lemon
1/2 teaspoon ground Cumin
1 tablespoon Extra Virgin Olive Oil
1 tablespoon Water (or more, depending on tahini/yoghurt thickness)
Sea Salt to taste

Method
Blitz all the ingredients in a food processor. Taste, and adjust for seasoning/thickness as desired. It often takes me a couple of alterations to get it juuuuust right. Also, I like a thicker sauce so add more oil/water for a thinner version.

Ingredients
    •    1 cup dry chickpeas, soaked overnight (or 2-15 ounce cans)
    •    1/2 medium onion, chopped
    •    3 cloves of garlic, minced
    •    2 large carrots, cut on the bias
    •    2 tablespoons olive oil
    •    1/2 teaspoon smoked paprika (hot or mild)
    •    Large pinch of saffron threads
    •    3 cups vegetable stock or water
    •    1 cup lacinato kale, roughly chopped
    •    4 tablespoons fresh mint, chopped
    •    Plain yogurt, for topping
    •    Salt and pepper, to taste

 

Directions
Place pre-soaked chickpeas in a large pot and cover with water, bring up to a heavy simmer and cook for about 45 minutes to an hour, stirring occasionally and adding water as needed to keep them covered. Note: If you’re using canned chickpeas you do not need to do this, they can be added directly to the vegetables as mentioned in step 4.

Meanwhile, in a smaller pot, crumble a large pinch of saffron into 3 cups of stock (or water) and bring to heat. Allow to the saffron to steep in the hot (but not boiling) stock/water for at least 15 minutes.

While the chickpeas are cooking, sauté the onion and garlic in olive oil in a large sauté pan over medium heat until translucent, about 10 minutes. Add the carrot and paprika and cook until the paprika is fragrant, 2 minutes or so. Remove from heat until chickpeas are ready to be added.

Once the chickpeas are nearly tender but still have a slight texture in the middle (about 45-60 minutes) they can be strained (reserve their cooking water) and added to the sauté pan with the vegetables. Pour the saffron stock/water overtop and bring to a simmer. Cover and simmer for about 10 minutes, until chickpeas are cooked through. Note: Add a small amount of leftover chickpea cooking water if needed/desired to keep the stew on the soupier side.

Stir 2 tablespoons of mint and the chopped kale into the stew, season well with salt and pepper, and cover for about 2 minutes more. Dish the stew into four large bowls and top with the remaining mint and a dollop of plain yogurt. Serve hot.

autumn abundance bowl:
 quinoa with pumpkin, chickpea and tomatoes

Igredients:
4 servings

1 cup uncooked quinoa
2 cup water/vegetable broth
salt

Pumpkin puree:
2 cup roasted pumpkin*
¼ cup tahini
2 tsp olive oil
2 small onions
1 cup chickpeas (160)
2-3 tsp sesame oil**
nigella seeds
salt
pepper

Kale chips:
3-4 large kale stalks
powdered ginger
salt
2 tsp canola oil

Parsley:
6-7 large parsley roots
1 tbsp canola oil
powdered cumin
salt
pepper

300g cherry toamtoes
fresh chives

*800-900g pumpkin piece before roasting
** or more to taste

 

 

Quinoa:

 

Rinse the quinoa in cold water, to get rid of bitter taste due to saponin content. Bring 2 cups water/stock to a boil in a pan. Add quinoa and salt, then cover it and cook depending on quinoa kind, until most water is absorbed and germs of the seeds show up. Time of cooking:
- white quinoa- about 15 minutes
- black- about 30 minutes, you may need to add extra water
- red- 15-30 minutes.
Drain off any excess water after quinoa is cooked.

 

Pumpkin:

 

Roast pumpkin in a large piece in 200C until is soft (sometimes up to 1 hour). To save energy roast it along wirh parsley roots which may need about 40 minutes in the oven.
Meanwhile chop onions and cooked the in the heated olive oil until soft.
Remove seeds and pulp from roasted pumpkin. Drain off the pulp from excess water. Add tahini, chickpeas and blend until smooth. Add fried onions and blend again. Season with salt, pepper, nigella seeds and sesame oil. Serve warm.

 

Parlsey:

 

Peet the roots an cut in large pieces. Mix with canola oil, sprinkle with salt, pepper and cumin (be generous). Roast for 40-45 minutes, until soft (along with pumpkin).

 

Kale chips:

 

Wash and dry kale. Remove leaves from stems and tear the into chips size pieces. In a bowl mix kale with oil. Sprinkle with ginger and salt. Roast in 150C with air flow for about 6-9 minutes until crispy but not burnt.

 

Cut cheery tomatoes in halves, chop chives.
Serve in a big bowl. Proportions of ingredients on your plate depend on you.

 

Nutrition info:

 

1 serving:
495 calories
protein: 20 g; fat: 24 g; carbohydrates: 59 g, dietary fiber: 18,3g;
iron: 7,2 mg; calcium: 215 mg; zinc: 5,9 mg

 

Large handful of green beans
Large handful of snow peas
Half a small cucumber
Half a zucchini
½ avocado
Small handful of freshly picked mint
Small handful of freshly picked coriander/cilantro
1 tablespoon chia seeds
Fresh lime
Pinch of coarse sea salt
Optional, to dress:
Chardonnay vinegar and a little of your best olive oil

• Finely chop your beans and snow peas, and blanch in boiled water for two minutes
• Cut the cucumber and zucchini into sticks, and toss with the sliced avocado
• Tear up the mint and coriander and add to the bowl
• Scatter the chia seeds over the top
• Dress with a the juice of half a lime and a pinch of salt, or some chardonnay vinegar and olive oil, enjoy!

Market fresh tabbouleh salad:
Serves 6

Ingredients:
1 1/2 cup large pearl couscous
3 cups water
1 teaspon olive oil
2-3 heirloom tomatoes, thinly slices
1 persimon, thinly sliced
4-5 radishes, thinly sliced
1/2 cup pitted kalamata olives
1 Persian cucumber, thinly sliced
micro basil or micro greens to garnish

Bring the water to boil in a medium saucepan with the oil and a touch of salt. Add in the couscous and cook for 8 to 10 minutes  over a low boil. Remove from the heat, drain and rinse under cold water. Add the tabbouleh to a large bowl and gently add in the remaining ingredients (minus the garnishes). Drizzle with the vinaigrette (recipe below), garnish if desired and serve.

Vinaigrette:
1/4 cup freshly squeezed lemon  juice
1 garlic clove grated (use a microplane) or minced
1 tablespoon red wine vinegar
salt and pepper to taste
1 small handful fresh parsley
1/4 cup olive oil

 

In a food processor, whisk together the lemon juice, garlic clove, vinegar and salt and pepper and parsley. Slowly whisk in the olive oil until creamy. Toss with the salad.

for the salad
1 cup romaine lettuce, torn
1/3 cup flat leaf parsley leaves
1/3 cup mint leaves
1/2 cup baby spinach leaves
1/2 small red onion, finely sliced
1/2 cup cucumber, chopped
1/2 lime, skinned and segmented (and its zest)
1 small orange bell pepper, sliced
1 roma tomato, chopped
1 tbsp pomegranate seeds
1/2 tsp capers
1 tsp white sesame seeds
1 tsp flax seeds
2 sundried tomatoes, finely sliced
crumbled feta cheese, to taste

dressing
1 tsp pomegranate molasses (recipe here)1 tsp lemon juice
2 tsp sunflower oil
salt and pepper, to taste

instructions
In a bowl, combine lettuce, mint, parsley, spinach, finely sliced red onion, lime segments, tomatoes, cucumber, and bell pepper with a pinch of salt. Set aside to rest for 5 minutes.
Meanwhile, make dressing: In a small jar, combine pomegranate molasses, lemon juice, oil, salt, and pepper. Close lid and shake jar well.
Toss salad with dressing and top with feta, capers, sundried tomatoes, pomegranate seeds, sesame, flax seeds, and lime zest.

directions:
Preheat the oven to 450°F. Smash the garlic cloves with the side of the knife.
Place the cauliflower florets and smashed garlic on a large rimmed baking sheet and drizzle with olive oil.
Season with cumin, salt, and crushed red pepper flakes. Sprinkle evenly over cauliflower, tossing well to coat evenly.
Bake in the center of the oven until browned and tender, about 25-30 minutes, turning the florets occasionally so they are evenly cooked. Remove from the oven, squeeze with lime juice and top with lime zest and cilantro; serve warm.