Category: RECIPES

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MILLET, BROCCOLI & CHICKPEA SALAD

Millet, Broccoli & Chickpea salad

Did you know that the cultivation of millet dates back to 6000 years? The tiny golden grain has nearly 15% protein, B- complex vitamins, minerals like iron and magnesium. Interestingly millet used to be referred to as the grain of happiness and it contains tryptophan – an amino acid that affects appetite, mood and sleep! It is gluten free, alkaline, easily digestible and rich in fibre. Super food really!

I substitute millet in all recipes that call for couscous, because millet is packed with nutrients. Great for weekday lunch and if you use dairy free yoghurt for the sauce it will be completely plant based. In this recipe I use the florets only but please retain the tender leaves and stems for use in a stir fry.

INGREDIENTS

1 large broccoli, washed and cut into 2cm florets

1 x 400g tin of chick peas, drained and rinsed

1 cup of hulled millet cooked as per instructions on packet

A generous handful of fresh coriander finely chopped

1 red chilli, finely chopped (optional)

Rind of one lemon

30ml lemon juice

30ml extra virgin olive oil

Salt and pepper

YOGHURT SAUCE – 1 quantity

METHOD

Steam or microwave the broccoli for 2 to 3 minutes depending on the doneness required. Set aside to cool.

Once you cook the millet, remove to a large plate and allow to cool. If you leave in a bowl or saucepan to cool, the millet may all stick together and get clumpy.

Place millet in serving bowl. Mix in the broccoli and chick peas, the red chilli, the lemon rind, salt and plenty of freshly ground pepper along with lemon juice and extra virgin olive oil. Taste for seasoning, toss the coriander leaves and serve with yoghurt sauce.

Serves 4.

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BEAN & BEAN SALAD

Bean & Bean Salad

This is a bean to the power of 2 or bean squared salad. Both names are a bit cheesy, hence bean and bean salad. This is a great working day lunch option and a power house of nutrients – my version is vegan and I love it this way but feel free to add a tin of tuna if you must.

INGREDIENTS

2 x 400 g tin of red kidney beans, drained and rinsed thoroughly

400 grams of French beans or round beans cut into 5 centimetre pieces (I used frozen)

200 grams of sweet corn kernels (I used frozen)

1 red pepper diced into 1 cm squares

1 red onion chopped finely

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ZUCCHINI PIE

Make this in summer when zucchinis are in plenty supply. I made mine in a pie dish but you can in a rectangle slice pan. Serve it with a fresh green salad and my tomato chilli relish on the side for lunch. This is gluten free and the fennel adds a nice touch.

Zucchini Pie

INGREDIENTS

3 cups finely grated zucchinis

¾ cup coarsely grated tasty cheese

4 eggs, lightly beaten

30ml butter, melted

90ml vegetable oil

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ROAST BUTTERNUT AND SHALLOT SALAD

I know that round here we refer to butternut as butternut pumpkin but in other parts it is called butternut squash. Squash or pumpkin it is really yummy roasted and makes a strong case for a salad being a meal.

Roast butternut and shallot salad

INGREDIENTS

1 kilogram butternut pumpkin, seeds removed, cut into wedges

250 grams of small shallots (I used baby ones)

1 cup of buckwheat groats

2 tablespoons extra virgin olive oil

2 teaspoons harissa

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VEGAN TACOS

As long as you have the basics you can build tacos with just about anything you fancy. My vegan tacos are quite easy to prepare and are absolutely delicious.

Build your own taco

INGREDIENTS

500 grams firm tofu

200 grams coarse polenta for dusting

90 grams chick pea flour

½ teaspoon chilli powder

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AVOCADO, BUTTER BEAN & CELERY SALAD (ABC SALAD)

Barbecues and salads go hand in hand. Being a vegetarian, I am always experimenting with flavour combinations for protein packed salads that are a bit more than tossing leaves from a bag. This is an interesting and easy salad which works well for school /work lunches.

Avocado, butter bean and celery salad

INGREDIENTS

2 x 400g tins butter beans, drained and rinsed well

2-3 large sticks celery, peeled and sliced at an angle

1 large avocado, cut into fairly large chunks

1 small red onion, sliced thinly

2-3 sprigs Italian parsley, coarsely chopped

Dressing

¼ cup extra virgin olive oil

30ml lemon juice

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TWO WAYS WITH KALA CHANA

Kala Chana or Black chick peas

Kala chana or black chick peas are smaller than the white ones and readily available in any Indian store. The chick peas are actually dark brown and remain firm even after cooking that is to say they have a bite. Being rich in protein, they are a wonderful addition to any meal. Both recipes are great for snacking.

When soaking the chick peas, add a teaspoon of turmeric, that way they retain a rich golden brown colour. After soaking them in water for 8 hours or more, you need to cook them either on stove top (probably upwards of an hour) or pressure cook for 4 or 5 whistles. Make sure you add salt to the chana prior to cooking. A cup of dry black chana, would yield sufficient quantity for four adults.

SUNDAL

Sundal

This is a very popular snack particularly in South India. Black chana are considered auspicious and sometimes it is made in temples as prasadam too. (Prasadam is vegetarian food that is a religious offering in both Hinduism and Sikhism.)

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