¼ cup parsley, tender leaves and stems, coarsely chopped
¼ cup cilantro, mint or dill, tender leaves and stems, coarsely chopped
Heat oven to 450 degrees. Slice cauliflower lengthwise into ½-inch thick slices, including the core and leaves. (Some of the first slices will crumble and fall apart. This is O.K., and will be useful when you want those crispier bits.)
Place cauliflower (slices and crumbles) and garlic on a rimmed baking sheet and drizzle with olive oil. Sprinkle with fennel seed, turmeric and red-pepper flakes, and season with salt and pepper.
Roast, without disturbing, until cauliflower has turned a deep golden brown and crisped up in spots, 25 to 30 minutes. Using a spatula, flip the larger steaks and stir the smaller bits around and continue to roast until completely and evenly browned, another 8 to 10 minutes.
Remove from heat and transfer to a large serving platter. Top with feta, herbs and a drizzle of olive oil.
1 tablespoon neutral oil or olive oil 1 medium russet potato, diced into ½-inch pieces ½ teaspoon coarse kosher salt (such as Morton) 8 ounces green beans, trimmed and halved ½ tablespoon ground coriander ½ tablespoon ground cumin ¼ teaspoon ground black pepper 3 garlic cloves, minced 1 (½-inch) piece ginger, minced 1½ tablespoons unsweetened almond butter Lime juice, to taste Chaat masala (optional), for garnish Rice or roti (optional), for serving
Step 1 In a large (lidded) nonstick skillet over high heat, warm the oil. Once the oil is hot, add the potato and half the salt and let cook, undisturbed, until the cubes develop a golden-brown crust on the bottoms, 3 to 5 minutes. Step 2 Lower the heat to medium, give the potatoes a toss and add the green beans, the remaining salt and ¼ cup of water. Cover and let cook for about 3 more minutes, until the beans are starting to soften but still a little crunchy, and the potatoes have a little firmness but can be pierced with a fork. Step 3 Add the coriander, cumin, pepper, garlic and ginger. Toss to coat the potatoes and green beans, then let cook until you can smell the strong fragrance of the spices, ginger and garlic, about another minute. Step 4 Turn the heat down to low, stir in the almond butter, and as it melts, toss it with the vegetables to coat. Cook the sabzi for another minute or two, just to let the almond butter dry out a little and form a crust on the vegetables. Step 5 Remove the pan from heat, and sprinkle the top with lime juice and a light dusting of chaat masala, if using. Serve by itself, or with rice or roti alongside.
2 cups red lentils 2 large russet potatoes 1 carrot 1 onion 3 pieces garlic 1 tomato 7 cups water 3 tbsp olive oil 2 tsp cumin 2 tsp salt lemon wedges to serve few sprigs parsley zaa’tar to taste pepper to taste
1. Rinse and drain the red lentils and set aside. Peel the russet potatoes and chop into small cubes. 2. Finely chop the carrot, onion, and garlic. Dice the tomato 3. Use a kettle and bring the 7 cups of water to boil 4. Heat up a stock pot to medium heat. Add the olive oil followed by the onions. Sauté for 3-4min 5. Add the carrots and sauté for 2min. Add the garlic and sauté for 1min 6. Add the cumin, salt, and pepper. Sauté for another minute. Then, add in the red lentils and tomato. Sauté for another minute 7. Add the potatoes and pour in the hot water. Give the pot a good stir 8. Bring the soup to a boil, then cover and cook on medium for 20 min 9. Transfer 3-4 cups of the soup to a blender. Blend on medium low for a few seconds. Then, pour the soup back into the pot and give it a good stir to combine 10. Plate the soup and garnish with fresh lemon juice, chopped parsley, a drizzle of olive oil, a sprinkle of zaa’tar, and fresh cracked pepper to taste
2 pounds large zucchini, trimmed and grated on the wide holes of a grater or food processor
Salt
2 eggs
½ cup chopped mixed fresh herbs, such as fennel, dill, mint, parsley (I like to use mostly dill)
1 tablespoon ground cumin
1 cup fresh or dry breadcrumbs, more as necessary
Freshly ground pepper
1 cup crumbled feta
All-purpose flour as needed and for dredging
Olive oil for frying
Salt the zucchini generously and leave to drain in a colander for one hour, tossing and squeezing the zucchini from time to time. Take up handfuls of zucchini, and squeeze out all of the moisture. Alternately, wrap in a clean dish towel, and squeeze out the water by twisting at both ends.
In a large bowl, beat the eggs and add the shredded zucchini, herbs, cumin, bread crumbs, salt and pepper to taste and feta. Mix together well. Take up a small handful of the mixture; if it presses neatly into a patty, it is the right consistency. If it seems wet, add more breadcrumbs or a few tablespoons of all-purpose flour. When the mixture has the right consistency, cover the bowl with plastic wrap and refrigerate for one hour or longer.
Heat 1 inch of olive oil in a large frying pan until rippling, or at about 275 degrees. Meanwhile, take up heaped tablespoons of the zucchini mixture, and form balls or patties. Lightly dredge in flour.
When the oil is very hot, add the patties in batches to the pan. Fry until golden brown, turning once with a spider or slotted spoon. Remove from the oil, and drain briefly on a rack. Serve with plain Greek style yogurt if desired.
1 (14-ounce) can diced tomatoes (do not drain) 5 or 6 garlic cloves, minced 1 tablespoon minced ginger 1 teaspoon ground turmeric 1 teaspoon ground cayenne pepper 1 teaspoon ground paprika 2 teaspoons garam masala, divided 1 teaspoon ground cumin 1 teaspoon salt 1 pound boneless, skinless chicken (breasts or thighs) 4 ounces butter, cut into cubes, or ½ cup coconut oil ½ cup heavy (whipping) cream or full-fat coconut milk ¼ to ½ cup chopped fresh cilantro
In the inner cooking pot of the Instant Pot, add the tomatoes, garlic, ginger, turmeric, cayenne, paprika, one teaspoon of garam masala, cumin, and salt. Mix thoroughly, then place the chicken pieces on top of the sauce.
Lock the lid into place. Select Manual or Pressure Cook, and adjust the pressure to High. Cook for ten minutes.
When the cooking is complete, let the pressure release naturally. Unlock the lid. Carefully remove the chicken and set it aside.
Using an immersion blender in the pot, blend together all the ingredients into a smooth sauce. Let the sauce cool for several minutes.
Add the butter cubes, cream, remaining teaspoon of garam masala, and cilantro. Stir until well incorporated. The sauce should be thick enough to coat the back of a spoon when you’re done.
Remove half of the sauce and freeze it for later, or refrigerate for as long as three days.
Add the chicken back to the sauce. Preheat the Instant Pot by selecting Sauté and adjust to Less for low heat. Let the chicken heat through. Break it up into smaller pieces, if you like, but don’t shred it.
Serve over rice or raw cucumber noodles. Serves four.
2 tablespoon olive or avocado oil
1 large onion chopped
1 tablespoon of garlic ginger paste
2 tablespoon tomato paste (mine comes in a tube)
1 teaspoon cumin ground
1 teaspoon curry powder
Baby book choy, chopped (I just happened to have it)
1 cup red lentils
4 1/2 cups veg stock (or water)
1/2 can of coconut milk
Sauté veg and spices in oil until fragrant.
Add the lentils and liquid .
Lock lid and set to high pressure for 15 minutes. Natural pressure release
1Cupcashews soaked overnight(or soaked at least 10 mins in boiling water)
1/3cupwater(more if needed)
2Tblime juice
1TBapple cider vinegar
Pinch of salt
Add walnuts to a food processor and process until mixture is kind of “meaty”.
Put mixture in bowl and add seasonings and mix.
Add rest of the ingredients (up until tamari) and stir until incorporated
Fill taco shells with walnut mixture and top with toppings of choice.
To make the lime cashew sour cream put all the ingredients in a high-speed blender and blend until smooth. Add more water if needed to get a sour cream consistency.
Bring a large pan of salted water to the boil over a medium-high heat. Wash and trim the sprouts, then add to the pan and parboil for 3 minutes. Drain in a colander and set aside to dry.
Toast the cumin and coriander seeds in a small frying pan over a medium heat for 3 minutes, or until fragrant. Using a pestle and mortar, finely grind the toasted seeds with a pinch of sea salt.
Tip most of the spice mix into a large roasting tray and toss in the sprouts.
Peel and slice the onions, then trim and slice the fennel. Tip into the tray along with a glug of oil.
Spread everything in an even layer – you may need two trays – and cook for 20 minutes, until tender and starting to caramelise.
Meanwhile, return your frying pan to the heat and toast the sesame seeds and hazelnuts for 3 minutes, then grind up with the remaining spices, using a pestle and mortar.
Combine the yoghurt with the tahini. Peel and crush the garlic and stir through, then finely grate in half the lemon zest and squeeze in half the juice (save the rest for another day).
Taste the yoghurt and season well, then spread it evenly over the base of a large serving platter and sprinkle some sumac over the top.
Sprinkle the ground nuts and seeds over the top.
Pick and finely chop the herb leaves, discarding the stalks. Scatter the leaves across the plate, then serve.Spoon the sprout mix on top of the yoghurt mixture, scraping up the lovely crispy bits in the pan.
1 cup cream (full fat or light) OR for a lighter version use ¾ cup light cream + ¼ cup milk (low fat) (I used this)
Marinade
½ cup plain yoghurt, full fat
1 tbsp lemon juice
1 tsp tumeric powder
2 tsp garam masala
½ tsp chili powder or cayenne pepper powder
1 tsp ground cumin
1 tbsp fresh grated ginger
2 garlic cloves, crushed
1.5 lb / 750 g seitan, cut into bite size pieces
Curry
1 tbsp vegetable oil or ghee (Note 3)
1 cup tomato passata or puree (also known as Tomato Sauce in America) (Note 4)
1 tbsp sugar
1¼ tsp salt
1 cup cream (full fat or light) OR for a lighter version use ¾ cup light cream + ¼ cup milk (low fat) (I used this)
To serve
Rice
Coriander/cilantro (optional)
Optional step: for an extra smooth sauce, combine the Marinade ingredients (except the chicken) in a food processor and blend until smooth.
Combine the Marinade ingredients with the chicken in a bowl. Cover and refrigerate overnight, or up to 24 hours.
Heat the vegetable oil over high heat in a large fry pan. Add the chicken coated in the Marinade and cook for around 3 minutes, or until the chicken is white all over (it doesn’t really brown because of the Marinade).
Add the tomato passata, sugar and salt. Turn down to low and simmer for 20 minutes.
Do a taste test to see if it needs more salt. Stir through the cream, then remove from heat.
Garnish with coriander/cilantro leaves if using. Serve with basmati rice.
