main grains & vegetable dishes

winter roasted kabocha pumpkin

31st January 2015

4V7A1749_1980x1297

My Winter garden is looking quite sad and neglected at the moment, soon I will spend the day in there, planting broad beans, sweet peas, more cabbage, broccoli, cauliflower and preparing the soil for Spring. I also aim to turn over the compost and dig in the horse manure I just purchased.  I will then cover the soil with cardboard and newspapers, ready for planting in a month or two.

I still have a pumpkin or two left over from last year’s harvest. They came out quite small, but bright and tasty.

4V7A0332_1980x12974V7A0334_1_1980x12974V7A0337_1980x1297

4V7A1719_1980x1297

roasted kabocha pumpkin

Serves 4 as a side dish

We seem to be having this three times a week as an accompaniment to any meal I make.  Last night it was this dal with a bean & broccoli palya.  Or my favourite this mung bean dish with roasted tomatoes added to the pumpkin.  It is also lovely with a salad of kale or spinach. The golden colour is right up there with the freshly picked, squeezed orange juice we have been having most mornings.)  

The kabocha pumpkin is much sweeter than other pumpkins and the texture is smooth and creamy – very much like a cross between a sweet potato and a pumpkin.  It’s packed with fiber, beta carotene, iron, Vitamin C and B vitamins.

The outer skin becomes soft and sweet when it’s roasted, so no peeling is necessary. It is packed with great nourishment.

ingredients :

1 whole/2 small kabocha pumpkins (or any pumpkin will work fine)

1 Tbsp melted ghee/oil

1 tsp coarse salt

freshly ground black pepper

red pepper flakes

1 tsp fresh thyme leaves

preparation :

Heat the oven to 400 F/200 C.

Scrub the pumpkin.  Cut in half and scoop out the seeds with a spoon.  Take one of the halves, lay down on its flat side, and cut the kabocha into one inch slices.

In a large bowl, gently toss the pumpkin with the oil/melted ghee, salt, a couple of grinds of freshly ground black pepper, a good pinch of red pepper flakes, and the thyme.  Mix everything together with your hands.

Arrange the squash on a baking sheet, and bake for 35 – 45 minutes, until the squash is tender when pierced with a knife and charred along the edges.

4V7A1746_1980x1297

Goodness shared by Stacey

spiced adzuki bean stew with vibrant green chard

23rd November 2014

4V7A0075_1980x1297

Delicious splashes of autumn colours

4V7A0011_1980x12974V7A0010_1980x12974V7A0016_1980x1297 4V7A0062_1980x1297

here and there…

spiced adzuki bean stew with vibrant green chard

Serves 4

Grounding, Warming and Hearty.  Sometime I alternate between using kidney beans instead of adzuki beans.  The adzuki beans are much easier to digest.  If I am short on time, I replace the ground spices and chilli with a tablespoon of sambar powder.   Serve with avocado raita / greek yoghurt, crunchy green, cucumber salad and a bowl of quinoa.

ingredients :

2 cups dry adzuki beans

1 tsp whole cumin seeds

1 tsp whole coriander seeds

¼ tsp hot chilli flakes (or half a fresh chilli)

1 Tbsp ghee/oil

1 tsp turmeric powder

¼ tsp asafoetida powder

2 cup chopped tomatoes

2 Tblsp tomato paste

2 medium carrots

3 sticks celery

bunch of chard, kale or spinach

handful of roughly chopped fresh coriander

1 tsp rock salt

freshly ground pepper to taste

1 tsp jaggery

preparation :

Pick through the beans and soak overnight, or for 24 hours with one change of water. This is for better digestibility.

In a medium saucepan, place the drained beans and a generous amount of water.  Bring to a rapid boil, then reduce to a simmer until beans are soft (approximately an hour).

In a small pan, dry roast the cumin, coriander and chilli flakes until there is a lovely aroma (be careful not to burn).  Remove from heat and grind in a coffee grinder or mortar and pestle.

In a heavy bottomed saucepan, heat the oil/ghee add the asafoetida, turmeric and the ground spices. Saute for a few seconds.  Add the chopped tomatoes and tomato paste, then cover and simmer for 20 minutes.  Add the carrots and celery. Cover and simmer for 10 minutes longer.

When the beans are soft, drain, then add to the tomato mixture with the addition of one cup of water.  (I found if the stew sits for half an hour the beans soak up some of the liquid and the consistency becomes thicker.)   Add the roughly chopped chard and fresh coriander.  Stir through for 2 – 5 minutes and season with salt,freshly ground pepper and add jaggery.  Remove from heat and serve.

4V7A0084_1980x1297

Goodness shared by Stacey

beetroot fennel & black currant quinoa pilaf with a leafy lemon garden herb salad

8th May 2014

P1080485

Create an INTENTION to practise conscious eating, connecting to your food with all of your senses and with a grateful attitude.  Here are a few mindful intentions that help to guide me.

Invite a feeling of gratitude and thanks by blessing your food before and after eating.

Nourish yourself by practising silence when eating your food.

Take the intention to always sit down to eat.

Eat only when hungry and drink only when thirsty.

Nutrients are better absorbed when meals are kept simple, not mixing too many different foods together.

Thoroughly chew your food and eat slowly.

Increase awareness and avoid drinking large quantities of liquid, especially cold when eating.

Open your heart by using candles, special dishes, flowers to create beauty around meal-time.

Never eat in an agitated or angry state and always eat in a calm, relaxed, settled and quiet atmosphere.

P1080380P1080474P1080476

beetroot fennel & black currant quinoa pilaf

A favourite way of serving this is with a freshly made still warm hummus and a leafy, lemon, garden herb salad. When I am short of time, I put everything into the pot to cook with the quinoa – not as aesthetically looking, but still deliciously tasty. This could be made with rice, barley, millet or any grain of choice.

ingredients :

1 cup quinoa

1½ cups water

1 small fennel bulb

1 medium beetroot

1 medium carrot

½ tsp coriander seeds

½ tsp pink peppercorns

2 Tbsp small black currants

salt to taste

preparation :

Wash the quinoa in water three times and allow to sit in the water for 10 minutes.  Rinse. Place in a saucepan with the water, bring to boil, turn down the heat and allow to simmer covered, until the water has absorbed (Try to just under-cook the quinoa slightly – it gives a nice texture and nutty bite).  Allow to sit for 15 minutes.

Finely slice the fennel.  Peel the beetroot and carrot and cut into very small cubes. (Cutting them small allows them to become tender quicker without overcooking the fennel.)

In a mortar and pestle, roughly grind the coriander seeds and peppercorns.

Heat a little ghee or oil and add the coriander and peppercorns.  Saute for a minute, then add the fennel, carrot and beetroot.  Cover and saute on a low heat until just tender, 12 -15 minutes, stirring occasionally.   Add the small currants and the cooked quinoa.  With a fork, fluff up the quinoa as you stir to combine.  Season with salt.  Garnish with finely chopped fennel leaves.  Serve warm or at room temperature.

P1080473

lemon leafy garden herb salad with a pine nut lemon dressing

for the salad :

a mixture of small garden leaves of parsley, fennel, mustard, spinach, lettuce and coriander

edible garden flowers

1 cucumber, peeled, seeded and sliced

1 avocado, cut into small cubes

for the dressing :

¼ cup pine nuts

1 Tblsp sesame seeds

½ juice of a lemon

pinch of salt

freshly ground pepper

¼ cup cold press olive/flax oil

In a skillet, dry-roast the pine nuts and sesame seeds until golden.  Remove from heat and transfer to a bowl to cool.  Roughly chop 2 tablespoons and set aside.  In a blender place the remaining pine nuts with the rest of the ingredients and blend on high for 1 minute.  While blender is running add the oil, blend until thick and creamy.  Transfer to a jar and set aside.

Gently wash the garden flowers separately, and place on a cloth to dry. Wash and spin the salad leaves and place in a bowl with the cucumber and avocado.  Shake the dressing and drizzle over the salad and lightly toss.  Sprinkle over the lemon rind, pine nuts and edible garden flowers.

Find a quiet place, bless, and enjoy with gratitude.

P1080471

Goodness shared from Stacey

baked cauliflower slices with a green garden sauce & a vegetable garden in Portugal

13th June 2013

P1050629

When we moved to Portugal almost a year ago in the height of Summer from Israel and released two bewildered cats and a very dishevelled elderly dog into their new home, a new country and into the beauty of this lush, green cool climate with the potential of lots of overcast and raining days, it was a dream come true for me.  After many very hectic days, one of the first things I did was find a potential spot for my vegetable garden.  A spot of peace, calm, quiet and completeness. A spot to be inspired and for the JOY it will bring.  The spot I found was this one.

P1030600

It was a much narrower space to work with than my garden in Israel but I knew I wanted to create the same idea with a central point and in some form or shape of a mandala.  What I chose is this rectangular space.  Protected from the winds which blow strong off the Atlantic in the Summer months.   A blank canvas with a gardenia and plum tree at the very end, which could extend in the future when I needed more space –  I envisioned beds of potatoes and sweet potatoes way down there.

P1030952

So as we prepared the soil, I sat on those stairs and started sketching and planning.

P1040214

While it took shape, I planted in pots outside the kitchen, zucchinis, tomatoes and different fresh herbs, and even a spaghetti squash which took off in an abundance of leaves.  It bared no flower or fruit, but with much leafy enthusiasm threatened to enter into our kitchen.  So as Summer ended and Winter passed, the spaghetti squash, tomatoes and zucchini in the pots died off and Spring began.

P1040375

And with another Summer just beginning –  a vegetable garden takes shape.

P1050659

P1050648

This space does have a feeling of being hidden.  You need to walk down into it and when I work, I feel enclosed, protected – a secret space where I can disappear into and not be seen or found for hours.  On either side, it has a long shrub of rosemary bushes and a row of the sweetest smelling roses.  I have thrown in seeds of flowers and sunflowers and by the mid-Summer, it will be a surprise to see what survives and thrives.  In the early and quiet of the morning, I come to check on everyone’s growth.  I enjoy the buzz of watching green shoots poke through the soil and I wait for the inspiration as to what to make and add to everyone’s lunches when I go back to the quiet of the kitchen.  Maybe a flower or two to surprise them when they sit to open, and eat some hours later at school or work.

Right now, as I write, my little vegetable garden is home to four varieties of courgettes, two varieties of beans, the climbing yard bean you see in the distance and a french green bean, three varieties of tomatoes, radishes gone to flower, chard, spinach and small kale plants which I save from the snails each morning. Purple and red cabbage, the last of the broccoli, rhubarb, eggplant, endless varieties of lettuce, arugula gone wild, sweet peas, capsicum, cucumber seeds just now pushing their way through the soil, more herbs, plenty of flowers and the last of this cauliflower.

baked cauliflower slices with a green garden sauce

A dish inspired by Mia

ingredients :

1 large head cauliflower

3 Tbsp oil/ghee

10 cm sprig fresh rosemary

cup flaked almonds/bread crumbs

coarse salt and pepper to taste

sprinkling paprika

for the green, garden herb sauce

parsley leaves – a generous handful

mint – 6 bushy sprigs

basil leaves – a handful

whole grain Dijon mustard – a tablespoon

olive oil – 6 tablespoons

lemon juice – 2 tablespoons

preparation :

Preheat oven to 200 degrees Celsius.  Line a baking sheet with baking paper.

Wash the cauliflower and remove the tough outer leaves of the cauliflower and discard.  Leave the core stem intact.  Cut the base so that it can stand up without moving around.

Place the cauliflower, base side down, on a work surface.  Using a very sharp knife, and starting at the top center of the cauliflower head, cut down the centre of the cauliflower head to divide it in half. Then carefully cut four ¾ – inch thick slices (two off each half).    You should get two large slices and two medium slices.  Pieces will crumble off – don’t  worry.

Lay the slices and bits in a single layer on the baking sheet.

Brush or drizzle the cauliflower slices with oil/ghee.  Generously sprinkle with flaked almonds, rosemary and season with paprika.

Place in the oven and roast for 15 – 20 minutes.  Turn the slices around, and roast for 10 – 15 minutes more, or until the edges start to brown.  Season with salt and black pepper.

To make the sauce, chop the herbs quite finely or alternatively place in a small blender and blend for a few seconds.  Stir in the mustard.  Pour in the olive oil slowly, beating with a fork.  Stir in the lemon juice and season with salt and black pepper.  Be generous with the seasoning, tasting as you go.  The sauce should be vibrant and bright.

Serve the cauliflower with the sauce.

P1050630

Goodness shared from Stacey

mellow tofu & vegetable stew with kombu

15th July 2012

deep breath in…..

and let go….

I did ask for something tremendous to come into my life and I think this is it.

This shift. I’m grateful.

But then with these

shifts, there’s always a letting go.

P1030337

mellow tofu & vegetable stew with kombu

I usually make this for a Friday lunch when the children get home earlier from school.  I change the vegetables to suit the seasons. Quick, simple and tasty.  Inspired by an old friend, Cher, who was an inspirational sparkle in the kitchen, putting quick, healthy meals on the table for her 4 children.  The secret to this dish is to simmer the sweet potato until it is soft and breaks up, as it thickens the sauce and makes it especially tasty.

ingredients :

1 Tblsp ghee/ oil

200 grams tofu

2 medium carrots

2 medium sweet potatoes

6 inch strip of kombu (kombu contains glutamic acid – a food tenderizer and flavor enhancer)

2 small zucchini

handful green beans

handful cabbage

½ tsp cumin powder

½ tsp turmeric powder

½ tsp paprika

6 – 8 cups vegetable stock

fresh coriander

salt to taste

preparation :

Peel the sweet potatoes and carrots and cut all vegetables into bite-sized wedges. Heat a little ghee in a heavy based saucepan and saute tofu.  Add the turmeric, paprika, and cumin powder.  Allow to saute with the tofu for a few seconds, then add the stock, kombu, sweet potato, zucchini and carrots. Simmer for 20 – 30 minutes or until the sweet potato is soft.  Remove the kombu, slice into half-inch squares, then add back into the soup.   Add the green beans and cabbage, simmer for 10 minutes more or until tender.  Add salt to taste and freshly chopped coriander.

Serve with rice or quinoa.

P1030336

Goodness shared from Stacey

:: lentil millet chilli ::

17th November 2011

P1010426

Before you taste..

Pause to smell.

 Take in the beauty of dish in front of you.

Take a moment to be grateful.

Breathe!

Take a bite.

Let the flavours greet your tongue.

Feel your mouth water.

Then, chew, slowly.

Close your eyes.

::lentil millet chilli::

Inspired by this post

Serves 4 – 6

ingredients :

1 Tbsp olive oil/ghee

1 red pepper/capsicum (the second time I made this  – for the photo I used a green capsicum as I had no red ones left in the garden, much prefer the sweetness of the red)

1 Tblsp cumin powder

1 Tblsp sweet paprika

1 tsp hot paprika (or chilli powder)

1 Tblsp coriander powder

1 x 240g can crushed tomatoes

1 x 100g tub tomato paste

2 inch strip of kombu (optional – adding seaweeds to recipes soften the beans/lentils and speed cooking time, as well providing a wealth of nutrients)

¾ cup green brown lentils

¼ cup red lentils

¼ cup millet

4 – 6 cups water/stock

salt and pepper, to taste

finely chopped fresh parsley

preparation :

Heat 1 tablespoon of ghee or olive oil in a saucepan.  Add the chopped red capsicum and saute gently for a few minutes.  Add the cumin powder, hot and sweet paprika and coriander powder continue to cook for a minute.

Add the tin of crushed tomatoes and refill the can and rinse out any goodness left in the can into the pot.  Add the tomato paste and the strip of kombu.  Clean and rinse the lentils and millet and add to the pot. Add another 3 – 4 cups of water.   Partially cover with a lid and continue to cook at a slow simmer for 1 and ½ hours.  Add extra liquid if it is low.

After the long simmer add salt and pepper to taste and sprinkle with finely chopped fresh parsley.

I serve it with cooked millet or quinoa a dollop of yogurt and a green salad and guacamole.  A very grounding and earthy dish.

Goodness shared by Stacey

cherry tomato sauce

5th July 2011

IMG_6527

As promised in Stacey’s last post, I have finally finished this ‘Cherry Tomato Sauce’ post.  (Thanks for the pics, Stace).

Ever since sampling the ‘real’ pizzas in Italy a few years ago and hunting down the ‘authentic’ ones here, I have been experimenting with a sauce that replicates the simple version they use.  This is as close as I can get it at the moment. I have discovered that to achieve that ‘real’ tomatoey taste, frying off the tomatoes in hot olive oil, so they caramelise, and  a long simmering and resting time is a must.

After reading Stacey’s ‘Lasagne with a Creamy Basil Sauce’ post, it reminded of that lasagne I sampled many a time at her place, so I was inspired to make it myself, using this sauce as the base.  I did not have any cream, so I substituted yoghurt instead which worked quite well.  Next time, I’ll try ricotta instead of the cream.  A very tasty lasagne, perfect for Winter and perfect for left-overs, which seems to be my eating habits at the moment.

My other favourite uses for this sauce are: tossed through spaghetti and a generous helping of shaved parmesan and fresh, torn basil leaves; or as a pizza sauce on wholemeal lebanese bread with bocconcini and mozzarella cheese and fresh basil leaves.  Very simple, and a quick, tasty snack.

cherry tomato sauce

ingredients :

1 large punnet (2 small) cherry tomatoes or 2 standard-size (400g) tinned cherry tomatoes

2 Tblsp good quality olive oil

2 – 3 sprigs fresh oregano

3 – 4 sprigs fresh thyme

1 – 2 tsp sea salt flakes

fresh, cracked black pepper

50g tomato paste (approx. 2 heaped tab.)

approx. ¼ cup water (enough to ensure a sauce consistency)

1 Tblsp raw sugar

preparation :

Heat olive oil in a large heavy based saucepan (should be hot enough so that herbs sizzle when added).  Add whole herb sprigs (no need to chop).  Toss in the hot oil so that the flavour infuses and herbs turn bright green.

Add whole cherry tomatoes (yes, no need to chop).  Toss so that all are coated in oil.  Add salt and plenty of pepper.  Leave to sizzle on medium heat for about 5 minutes, stirring occasionally.  Mix in tomato paste and sugar.  You may need to add about a ¼ cup water (or enough to rinse out cans is if using canned tomatoes) to ensure sauce is not too thick. Reduce heat to a simmer, cover and let stew away for about an hour.

Turn off heat.  Taste and adjust seasoning (sugar, salt and pepper).  Use as is, without straining or mashing (some tomatoes should still be somewhat whole), or if prefer a smoother sauce, strain so that seeds and skins are removed.  I prefer the unstrained version as the chunks are quite tasty.

Serve immediately  with dish of choice (pasta or as a pizza sauce), or if using later, let sit covered at room temperature.  Freezes well in airtight containers.

4V7A8092_1980x1297

Goodness shared by Donna

lasagna with a creamy pesto sauce

5th June 2011

4V7A8125_1980x1297

I found gold today at the very back of the garden, right next to the chicken coop under a very neglected grapefruit tree.  Gardener’s gold in the form of well-rotted chicken and geese poo, mixed around with lots and lots of hay, garden scraps, the odd bit of newspaper and grass clippings.  Sitting there for months and months after the chicken house was cleaned, and decomposting with an abundance of nutrients and goodness.  Not totally composted, but perfect for using as mulch for the vegetable garden.  I managed four heaped wheelbarrows, and spread this gold over at least three triangles of my garden.  This will keep the weeds at bay, and then to be dug back into the soil for the next lot of vegetables.  I could feel the vibrations of all the recently planted little summer seedlings saying, “Thank you, thank you.”  Tiny and green and full of hope, adventure and abundance – a promise of good things to come.

4V7A8161_1980x1297P1020640P10206374V7A8157_1980x1297

In this recipe, I am giving you my tomato sauce that I also use for pizza bases, pasta sauce and of course, it is perfect for this lasagna.  In Summer, I use fresh tomatoes from the garden and fresh basil leaves when they are obscenely abundant.  I ensure this sauce has a long, slow cooking to give it a depth of flavour and a richness in texture.  With a fresh, green, baby leaf salad from the garden, it is so delicious.

This is quite a decadent lasagna, or at least for me it is, but it is so delicious.  It is something which we spoil ourselves once a month with.   To give a more robust taste, sprinkle chopped walnuts on top.

4V7A8129_1980x1297

lasagna with a creamy pesto sauce

If wanting to keep this lasagna vegan, omit the cheese and sprinkle the top with whole-wheat breadcrumbs and chopped walnuts/pine nut parmesan, before baking.  When making it vegan brush thin slices of eggplant with oil and saute on a hot skillet until soft,  for the last layer of the lasagna.

Serves 4, with seconds

ingredients :

1 packet lasagna sheets (I usually do four layers in a 13 x 8 inch deep baking dish)

1 – 2 cups grated mozzarella cheese

tomato sauce –

¼ cup olive oil

4 sprigs fresh oregano

4 sprig fresh thyme

2 long 10 cm twig fresh rosemary

¼ tsp chilli flakes

1 bay leaf

1 large/220g fennel bulb, cut into thick rounds

2 medium/130g carrots, chopped

1 medium/100g red bell pepper

1 x 140g tube tomato paste

1kg ripe cherry tomatoes

1 heaped tsp salt

1 heaped tsp sugar

creamy pesto sauce –

2 – 4 big bunches fresh basil (110g basil leaves, stems removed)

1 cup raw cashew nuts (soaked for 4 hours)

1 cup nut milk

¼ tsp freshly ground pepper

pinch of salt

4V7A8082_1980x1297

for the tomato sauce –

Wash the cherry tomatoes and leave them whole, chop the fennel into thick rounds, chop the carrot & red pepper.  I like to keep the vegetables quite chunky, especially the fennel.

In a heavy bottomed saucepan, drizzle in the oil, add the fennel and fry until the fennel starts to soften, add the fresh oregano, rosemary, thyme, bay leaf and chilli flakes.  After a minute, stir in the vegetables and tomato paste.  Allow to simmer for five minutes, and then add the whole cherry tomatoes.  Cover and simmer very gently for 1 – 2 hours, stirring occasionally.  Turn off the heat, take out the bay leaf, rosemary, oregano and thyme stalks, add the sugar and salt.  Set aside.

make the creamy pesto –

Drain the cashews and add to a blender, with the nut milk, blend until broken down & creamy, (depending on the consistency you may need to add more nut milk) add the basil leaves, salt & pepper, and blend again until well incorporated.  You want the sauce quite thick. Set aside.

assemble the lasagna –

Ladle a cup of the tomato sauce into the bottom of a baking dish, then a layer of the lasagna sheets. Another layer of tomato sauce, and lasagna sheets, add a layer of sauce, then half the pesto cream.  Finish with the last sheet of lasagna and remaining pesto cream on top.  Sprinkle with grated mozzarella so that you have a wonderful, cheesy top.  Sprinkle over a handful of roughly chopped walnuts or pine nut parmesan.

When ready to cook, pre-heat the oven to 190C/350F.  Cover the lasagna with foil and bake for 20 minutes. Remove the aluminum foil, and bake for another 20 – 30 minutes until golden on.  Allow to sit for 5 minutes, so that the juices settle and the filling firms up. Serve with your favourite green salad.

4V7A8092_1980x1297

Goodness shared from Stacey

roasted potato & lemon segments, rosemary & oregano

9th April 2011

This post was originally inspired by Nigel Slater’s Tender Vol 1.  I loved the look of the roasted lemon segments.  And the taste.  As you bite into them, you get that quick hit of the tartiness of the lemon, then a burst of juice and then you are left with the caramelisation of the rind to finish. Mmmm….  Plus, the dish looks equally impressive pre- and post-roasting.  A ‘straight from the oven to the table’ type of dish’.  The kind I love. Quick, easy, tasty and a feast for the eye.

roasted potato & lemon segments, rosemary & oregano

Desired quantity of potatoes, cut in half, then quartered

ingredients :

1 – 2 lemons, cut in thin segments (see photo)

sprigs fresh rosemary

sprigs fresh oregano

generous splash good quality olive oil

generous sprinkling sea salt flakes

cracked fresh black pepper

a mix of raw & pre-cooked ‘smashed’ potatoes (realised after boiling potatoes, did not have enough)

preparation :

Pre-heat oven to 200 degrees Celsius.  Add potatoes to a rectangular ceramic baking dish.  Tuck the lemon segments and herb sprigs amongst the potatoes.  Add sea salt flakes and pepper and toss all ingredients together.  Drizzle over olive oil and toss well.

Roast in oven for approximately 45min. to an hour (dependent on oven) until potato edges have crisped and browned and lemon segments begin to blacken.  This gives a lovely charred flavour to the lemon.  Stir after  about 20 minutes. If potatoes begin to stick to dish, just give a good scrape off bottom as this rough mashing creates crispier edges.

Serve as a light supper or side dish.

*If you have ample time to spare or want to start preparation earlier (perfect for dinner party), this dish works beautifully with ‘smashed potatoes’.  Boil small, whole potatoes until tender.  Drain, and place on a baking paper-lined tray until needed.  Cut a cross in each, then press down on each with a fork so that they split open and the mashed bits are evident (more mashy, the crustier they become).  Tuck the lemon and herbs amongst the potatoes.  Drizzle the olive oil directly onto each potato and sprinkle the whole tray with the sea salt.  Roast as above.  No need to turn the potatoes as already cooked from the boiling.  Time = approx. 30 – 45min. roasting.

Goodness shared from Donna

sweet potato white bean herb & quinoa patties

26th March 2011

I have been hunting for a lentil or bean pattie dish for quite a while, but most of the ones I have found, sound less than appealing.  This variation was initially inspired by a chickpea one I discovered, however the use of a legume and the herbs were about the only similiarities.  As my sister’s husband does not eat egg, I substituted tahini as the ‘sticky’ ingredient, which worked perfectly with the sweet potato.

Stacey and I have been taking turns with the cooking, so these have become a weekly favourite.  Since the first trial, I have made these on ‘my turn’ about 4 times.  They are a perfect accompaniment to fresh hummus, which is a Tuesday treat at the health club cafe.  The smoothest, creamiest one I have tried so far has been from ‘Ali Baba’s Caravan’ in Jaffa. That was a treat my brother-in-law returned with yesterday.  Best eaten by the spoonful.  Mmmmm…..  I think the secret ingredient is the tahini that is made here, a few bottles of which will be in my suitcase upon my return. Delicious.

sweet potato white bean herb & quinoa patties

ingredients :

1 cup white (cannellini beans), soaked overnight or 1 can

½ cup quinoa (could use left-over, cooked)

1 cup water

3 med sweet potatoes, peeled and cut in chunks

olive oil

sea salt & fresh, cracked black pepper

1 tab tahini + extra for consistency

1 large handful fresh coriander leaves

1 large handful fresh mint leaves

1 large handful fresh parsley leaves

1 tab. black and white sesame seeds (or all one type)

breadcrumbs/flour (for rolling)

oil for frying (I used olive oil)

Pre-preparation :

If using the pre-soaked, dried white beans, bring to boil in water, reduce to a simmer until beans are tender.

Bring quinoa in 1 cup water  to boil in a covered small saucepan, reduce to simmer until all water has been absorbed.  Let sit, covered with a piece of paper towel between lid and pan until ready to use.

Place sweet potato chunks in a ceramic baking dish, add a drizzle of olive oil, sea salt and cracked black pepper and toss around.  Roast in a 200 degree Celsius oven until tender.  Turn once during roasting.

Assembling :

Add beans, quinoa, sweet potato, tahini, herbs, salt and pepper to a large bowl.  Mix together with a fork, mashing as you go.  Add batches to a mini processor and pulse until all roughly combined (can leave some unprocessed for a rougher texture).  Return to bowl.  If mixture is too sticky, add breadcrumbs for desired consistency to form patties.

Photo note:  First attempt = a little sticky.

Spread sesame seeds and breadcrumbs/flour on a plate.  Using a dessertspoon, pick up spoonfuls of mixture and drop onto sesame plate.  Sprinkle seed mixture over pattie (prevents mixture from sticking to hands), and using hands, form flat patties.  Place on a dry plate and let sit in fridge for approx. 30 minutes.

When ready to serve, heat oil in pan, and fry patties on both sides until browned.  Let drain on absorbant paper towelling before serving.

Serve with coleslaw, roasted beetroot or a raw beetroot and coconut palya and hummus or even better tucked inside warmed, fresh pitta with all of the above.

Goodness shared from Donna

All rights reserved © Goodness is…. · Theme by Blogmilk + Coded by Brandi Bernoskie