Pickled or Cured Eggplant

Ingredients:=

1. 0.5kg of eggplant
2.  1- 2 teaspoon salt (for degorging)
3. ½ cup white vinegar
4. ½ cup water
5. 6 garlic cloves (left whole or cut in half)
6. 1 tablespoon dried oregano
7. Ground Pepper to taste
8. 1/2 cup fresh basil leaves
9. fresh hot pepper(s), or 1 medium red capsicum
10. 1 whole bay leaf
11. Extra Virgin Olive oil to cover

or for alternate method:-

      1 to 2 cups apple cider vinegar


Method:

1. Cut eggplant into strips or steaks and place on a trivet or in a large metal colander,liberally salt and place a weight on top of the eggplant and degorge for a few hours.
2. Remove the eggplant and squeeze any remaining liquid out of the eggplant.
3. In a large pot, bring the vinegar and water to a boil and add the eggplant. Cook for 2-3 minutes only, to retain its crunch.  Alternatively, cover eggplant with apple cider vinegar and marinate for 2 - 4 days in a cool place.
4. Drain with weights or squeeze by hand and remove all excess liquid.
5. Place all the ingredients into a1litre jar and cover with extra virgin olive oil completely submerging the eggplant.  Place a weight to keep it submerged if needed.  Ready in 2 - 3 days, but improves with age.  Refrigerate after opening.  Use the leftover oil for salads or aromatic cooking.
6. Warning.  Ensure all equipment is completely clean (sterile) to avoid contamination/poisoning.

Inspiration:  The Italian Life for Everyone ; Green Earth Institute

Vegan, Gluten Free Bread

Ingredients:

• 1 cup sunflower seeds
• ½ cup ground flax seeds
• ½ cup hazelnuts or almonds
• 1 ½ cups gluten free oats
• 2 Tbsp. chia seeds
• 4 Tbsp. psyllium seed husks
• 1 tsp. fine grain sea salt
• 1 Tbsp. maple syrup (for sugar-free diets, use a pinch of stevia)
• 3 Tbsp. melted coconut oil
• 1 ½ cups water

 Method:

In a large bowl, mix all the dry ingredients together. Melt the coconut oil and combine with the maple syrup and water. Add to dry ingredients and mix well. The ‘dough’ should be moist but not sloppy.

Transfer the dough to the greased/lined pan and firmly press into the pan making sure it’s in all four corners.  Now we let it sit.  The chia seeds and psyllium husks will absorb the water and bind everything together. But this takes a bit of time. For at least two hours if possible, or up to overnight.
Preheat oven to 350°F / 175°C.

Bake the bread for 20 minutes.  Remove from oven and carefully remove the bread from the pan. Either cook upside down directly on the rack or on a cookie sheet for an additional 40 minutes.

You’ll know it’s ready when you tap the bread and it sounds hollow.

Let cool entirely before cutting.  The bread will firm up and cut into magnificent slices!

Source: (and Video)  Gluten Free For All TV

African Peanut and Sweet Potato Stew

Prep time10 mins,  Cook time45 mins,  Total time55 mins,  Serves: 4
 

This delicious vegan and gluten-free stew is made of pantry staples. It's hearty enough to hold-up on its own, or serve it with rice or quinoa and get more servings out of it.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, very finely minced
• 3 cloves garlic, finely minced
• 1 tbsp fresh minced ginger
• ½ tsp crushed red chili pepper
• 1 – 14.5 oz (400 g) can crushed or diced tomatoes
• ½ cup peanut butter (or almond or sunflower butter)
• 1 tsp dried coriander (optional)
• 2 cups vegetable broth (or water)
• 1 medium sweet potato (about 1 lb), peeled and diced
• 1 can kidney or black beans, drained and rinsed
• 1 ½ cups frozen peas (or frozen/canned corn)
• 2 cups hearty leafy greens (spinach, arugula, kale, collard)
• Salt and pepper

Instructions

1. If you're using a can of diced tomatoes, blend them along with their juice for a few seconds in the food processor or blender, just to break them up.
2. Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and cook until soft but not brown, about 10 minutes.
3. Add the garlic, ginger and chili and cook for about 5 minutes to soften.
4. Add the tomatoes, stir to combine then add the peanut butter (and coriander, if using), stirring it in until smooth.
5. Stir in the broth add sweet potatoes. Cover the pan and simmer until the sweet potatoes are tender but not falling apart, about 15 minutes.
6. Add the black beans, peas/corn, greens and cook until the beans and peas/corn are heated through and the greens are wilted.
7. Season with salt and pepper, and add additional crushed chili flakes, as per your heat preference.

Notes

Adapted from http://www.sunbutter.com/recipes-African-Stew

Source:  Vegangela
 See also, Collective Evolution for other good vegan one pot cooking. 

Vegetarian Sushi Bowl

Prep time:  15 mins

Cook time:  45 mins

Total time:  1 hour

Serves: 2 servings

Ingredients

• 1 cup short grain brown rice
• 2 cups water
• 1 Stash Organic Premium Green Tea bag
• 2 tablespoons rice vinegar
• 1 tablespoon brown rice syrup (or honey)
• 1/4 teaspoon sea salt
• 
  
• 1/2 cup thinly sliced cucumbers
• 1/2 cup thinly sliced carrots
• 1/4 cup thinly sliced radishes
• 2 teaspoons toasted sesame oil
• 2 teaspoons black sesame seeds
• 
  
• 1 small avocado
• 1/2 cup edamame
• 1/2 cup thinly sliced red pepper
• 2 to 3 tablespoons pickled ginger
• 
  
• Sesame Seeds, for serving
• Soy Sauce, for serving
• Scallions, for serving

Instructions

1. Rinse the brown rice well. Combine with water in a medium pot. Cut open the green tea bag and sprinkle over the rice then give a stir to combine. Cover and let the rice cook until all the water has absorbed, 45 minutes. Whisk together the rice vinegar, rice syrup, and salt then stir into the cooked rice.
2. While the rice cooks, prepare the vegetables. Combine the cucumbers, carrots, radishes with the sesame oil and sesame seeds; let sit.
3. Once rice is done, assemble the bowls with all the vegetables and pickled ginger. Serve with extra sesame seeds and soy sauce.

Herbed Whole-Oat Salad

Yield

Serves 4 to 6 as a side dish

Ingredients

1. • 1 cup whole oats (also called oat groats)*
   • 1/2 cup minced onion
   • 1 large shallot if desired, minced
   • 1 1/8 teaspoons ground allspice
   • 1 teaspoon salt
   • 2 tablespoons fresh lemon juice, or to taste
   • 2 tablespoons olive oil (preferably extra-virgin), or to taste
   • 1/2 cup finely chopped fresh parsley leaves
   • 1/3 cup finely chopped fresh mint leaves
   • 1 cucumber, peeled if desired, seeded, and chopped
   • 1 cup vine-ripened cherry tomatoes, quartered

Preparation

In a large saucepan of salted boiling water cook oats 25 minutes. Drain oats in a colander and rinse under cold water. Set colander over a kettle of boiling water (oats should not touch water) and steam oats, covered with a kitchen towel and lid, until fluffy and dry, 5 to 10 minutes (check water level in kettle occasionally, adding water if necessary).
      
While oats are cooking, in a large bowl stir together onion, shallot, allspice, and salt. Stir in hot oats and cool. Stir in lemon juice, oil, parsley, mint, and salt and pepper to taste. Add cucumber and tomatoes and toss gently. Salad may be made 1 day ahead and chilled, covered (herbs may discolor slightly).

Bring salad to room temperature before serving.

Source:  Epicurious

Honey-Lime Oat and Black Bean Salad

If you can't find oat groats, substitute wheat berries, whole spelt, brown rice or any whole grain.

6 servings

Ingredients

• 1 cup oat groats
• 1 cup drained rinsed canned black bean
• 1 cup halved cherry tomatoes
• 1 jalapeño pepper seeded and finely chopped
• 2 tablespoons finely chopped red onions
• 1/2 avocado pitted, peeled and diced
• 1 tablespoon choppedf fresh cilantro

Honey-Lime Vinaigrette:

• 3 tablespoons vegetable oil
• 1 teaspoon grated lime zest
• 3 tablespoons lime juice
• 1 tablespoon liquid honey
• 1/4 teaspoon chili powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper 

Method

In large saucepan, bring 2 cups water to boil; add groats. Reduce heat and simmer, uncovered and stirring occasionally, until tender and no water remains, about 45 minutes.

Drain and rinse under cold water; drain again.

Honey-Lime Vinaigrette: Meanwhile, whisk together oil, lime zest, lime juice, honey, chili powder, salt and pepper.

In large bowl, combine groats, black beans, tomatoes, jalapeño pepper and onion. Add vinaigrette and toss to coat. Cover and refrigerate for 1 hour. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)

To serve, stir in avocado and sprinkle with cilantro.
Source:  Canada Living

Oatmeal Tabbouleh

Unlike traditional tabbouleh, which is a really a parsley salad with a little bit of fine Bulgar, this is more of a lemony grain salad with a generous amount of parsley and other herbs. For best results, toss the soaked oats with the dressing and refrigerate overnight.

 Yield  4 servings   Time1 hour

Ingredients

• ½ cup quick-cooking steel-cut oats
• Salt to taste
• 1 cup boiling water
• ¼ cup fresh lemon juice
• ½ teaspoon cumin seeds, lightly toasted and ground
• ¼ cup extra virgin olive oil
• 1 cup chopped fresh parsley
• 2 to 4 tablespoons chopped fresh mint (to taste)
• 2 tablespoons chopped chives
• 2 to 3 medium tomatoes, finely chopped (omit if not in season)
• 1 cucumber, 2 Persian cucumbers, or 1/2 European cucumber, seeded if necessary and cut in small dice

Preparation

1. Combine the steel-cut oats and salt to taste in a bowl and pour on 1 cup of boiling water. Let sit for 25 to 30 minutes. Drain through a strainer and press the oats against the strainer with the back of your spoon to extract water. Transfer to a bowl.
2. Combine the lemon juice, salt to taste, cumin and olive oil and whisk together. Toss with the oats and let sit for at least 20 minutes or, preferably, cover and refrigerate overnight.
3. Add the remaining ingredients, toss together and let sit for 10 to 15 minutes or longer (in the refrigerator if longer than 15 minutes) before serving.

Source:   NY Times Cooking

Wheat Berry Salad With Leeks and Marinated Mushrooms Recipe

Ingredients

• 1/2 cup plus 1 tablespoon extra-virgin olive oil, divided
• 1 pound cremini mushrooms, diced
• 1 large (12-ounce) leek, diced
• 2 medium cloves garlic, thinly sliced
• 1 teaspoon picked thyme leaves, minced
• Kosher salt and freshly ground black pepper
• 1/4 cup plus 2 tablespoons cider vinegar, divided
• 6 cups cooked whole-grain spelt (from about 24 ounces dry)
• 2 small Persian cucumbers, quartered lengthwise, then sliced crosswise into 1/4-inch pieces
• 1/2 cup minced flat-leaf parsley
• 1/4 cup minced chives
• Espelette pepper powder, for garnish (optional)

Directions

 In a large skillet, heat 3 tablespoons oil over medium-high heat until shimmering.

Add mushrooms and cook, stirring, until tender and their water has evaporated, about 5 minutes.

Add leek, garlic, and thyme, season with salt and pepper, and cook until leak is tender, about 4 minutes.

Transfer to large bowl and stir in 1/4 cup cider vinegar. Let stand 15 minutes.

In a large bowl, stir together spelt, cucumbers, and mushroom-leek mixture.

Stir in remaining 6 tablespoons olive oil, 2 tablespoons cider vinegar, parley, and chives, and season with salt and pepper.

Spoon salad into bowls and sprinkle with espelette pepper, if using.

Source:  SeriousEats

VEGAN CHICKPEA CURRY

Preparation Time: 5-10 minutes
Cooking Time: about 10 minutes
Serves: 4

Ingredients:
4 tbs oil (I used rice bran oil)
2 small onions, finely chopped
1 small piece of ginger, grated
2 garlic cloves, finely chopped or minced
4 tsp curry powder
2x 400g tin of chickpeas, drained and rinsed
10 tbs ketchup
1/2 cup of water or a tiny bit more if needed
juice of 1 lemon
a pinch of salt and pepper to taste
fresh coriander to serve

 Instructions:
Pour the oil into a large frying pan over a low-medium heat.
Add the onions and sweat them down until translucent, stirring them regularly (for about 5 minutes or so).
Once the onions are ready, add the ginger, garlic and curry powder briefly stirring them
Add the chickpeas, ketchup and some water.
Simmer and stir for about 5 minutes or so.
Add the lemon juice, a pinch of salt/pepper...........
Serve with fresh coriander and a portion of rice.

Consider keeping and using the chickpea water for baking  #aquafaba.

Source:- The Little Plantation

Snacks:- No-Bake Chocolate Peanut Butter Protein Bars

Prep Time: 10 minutes Yield: 12

Ingredients

3 cups brown rice cereal (Rice Pops)

1/2 cup honey (or brown rice syrup)

1/2 cup creamy peanut butter*

1/4 cup protein powder of choice (I used hemp protein)

1/2 cup chocolate chips (chilled in freezer)**

1/2 cup chopped peanuts (optional)***

Instructions

1. Line an 8 x 8” square dish with parchment paper and set aside.
2. Next combine the honey and nut butter in a small saucepan over low heat and stir together. Cook for a few minutes until they are melted and thoroughly combined then remove from heat and set aside.
3. Add the brown rice cereal, chopped nuts, and protein powder to the saucepan and stir everything together until well-combined. Lastly, add the frozen chocolate chips (this helps keep them from completely melting) and stir a few times.
4. Transfer the mixture to the lined baking dish and then place another piece of parchment paper on top. Use your hands to smooth the mixture down into the dish, pressing firmly until the surface is as even as possible. Place in the refrigerator for at least 4 hours or overnight. Alternatively, you can freeze them for 1-2 hours.
5. Once the mixture has set, use the parchment paper to lift it out and place on a surface for cutting. Use a large knife to cut it into 12 bars. Store in an airtight container on the counter or refrigerator for up to 2 weeks.

Notes

**can substitute almond butter, cashew butter, or sunflower seed butter

***can substitute dried fruit like cranberries or raisins

***can substitute extra 1/2 cup rice cereal, oats, other chopped nuts, or seed of choice

Note: add a pinch of salt if using unsalted nut butter

Source:  5 Ingredient No-Bake Chocolate Peanut Butter Protein Bars

Cauliflower Chickpea Patties *******

 As is usually the case, I doubled this recipe tonight, this time due to the special on two slightly discolored cauliflowers and the size of the red capsicum.  Whilst the outcome was not the most beautiful of meals, it was not only tasty on the night, but worked well cold the next day for lunches.


As can be seen, I used a food processor instead of a fork which worked well.

Prep Time:  15 mins.   Baking Time:  45 mins Serves: About 10 patties

Ingredients:

    1 Head Cauliflower, florets broken apart
    1Can Chick Peas rinsed and drained
    1 Bell pepper/ red capsicum diced small
    1 Onion Diced small
    2 Cloves Garlic Minced
    1 Cup Panko (Japanese Bread Crumbs)
    1 tsp Turmeric
    1 tsp Cumin
    Salt and Pepper to taste

Instructions:

    Preheat oven to 190c/375f.
    Boil or steam cauliflower until soft.
    Saute onion and bell pepper over low heat until soft.
    Add garlic and saute for another minute or so.
    In a large bowl, smash chick peas up well with a fork or the bottom of a cup.
    Add cauliflower and smash up as well.
    Add all other ingredients and stir until combined.
    Mix should be wet but come together in a ball without falling apart.
    Carefully make a ball in your hands with the mix.
    Press ball between hands to make a patty.
    Place patty on oiled pan or baking dish.
    Continue with the rest of the mix.
    Bake for 25 Minutes, flip the patties. and bake for another 20 minutes or until browned.

Source:  Dora Daily

Some other Cauliflower recipes:- HuffPost

Baked Creamy Pumpkin Risotto

Prep time:  15 mins.  Cook time:  35 mins.  Total time:  50 mins.  Serves:  4

There are several ways to cook this tasty dish.  The pumpkin can be cooked to an aldente, so it remains in tact within the risotto, or cooked to a mush so that when stirred it becomes a pumpkin sauce in the risotto.  I like to bake the pumpkin to soft (extra taste) and add it in the mix just 10 minutes before the risotto is done and then stir it in with the parmesan et al, so that it is saucy with a few very soft chunks.  I generally start baking the pumpkin while setting up the rest of the ingredients.  Cooking the pumpkin until soft and stirring it in as a sauce, makes the risotto quite creamy like stove top cooked risotto.

If hands on time time is not on your side and you are not overly fussy, just throw everything into a heavy oven proof pot and bake for 70 minutes and enjoy a wine..  It will still come out great!

This dish is easily turned into vegan by using a vegetable butter and nutritional yeast in lieu of butter and parmesan cheese.


Ingredients:

Ingredients - Garlic is behind the onion :-)

    2 tbsp olive oil

    1 large brown onion, finely diced or 1 large leak thinly sliced crossways

    2 garlic cloves, minced

    12 sage leaves

    2 cups arborio rice (risotto rice)

    1 cup dry white wine or use stock/water

    5 cups vegetable or chicken stock/broth

    700g/25oz pumpkin, diced into 1.5cm/0.5" cubes

    3 tbsp butter

    ½ cup grated parmesan cheese

    Salt

    Black pepper

Ready to go...

To Garnish:


    Grated parmesan
    Finely chopped parsley

Options:

You may add all of or just some of:- 5 diced bacon rashers, 200g mushrooms, 100g crumbled feta and a packet of baby spinach to this for variety.  Fry the bacon before the onion, the mushrooms with the onion, add the feta with the stock and stir the spinach in with the parmesan and butter and the latent heat will wilt it without affecting its nutrition.


Instructions:

•     Preheat oven to 180C/350F.
•     If baking the pumpkin, place on a baking tray. Drizzle with the oil and season with salt and pepper. Bake on top shelf of the preheated oven for 30 minutes.  This may be cooked in tandem with the Risotto or prior, depending on oven size.
•     Heat olive oil in ovenproof pot (preferably with a lid) over medium high heat.
•     Add garlic and onion and cook until onion is translucent.
•     Add sage leaves and cook for 1 minute or until it is crispy, but not burnt.
•     Add rice and stir so all the rice grains are coated with the olive oil.
•     Add white wine and cook until the the liquid evaporates - about 1 minute.
•     Add pumpkin (if cooking in the Risotto) and stock, and bring to boil.  I use Massel vegetarian chicken stock in water boiled in the kettle which also speeds up the process.
•     Put lid on (or cover tightly with foil) and place in oven for 25 to 35 minutes.  Give it a quick stir around the 15 - 20 minute mark.  When finished the rice should be moist like porridge, not dry like a pilaff. Excess liquid will be utilized by the pumpkin when you stir it or let it sit for a minute or so with the lid off.
•     Add the roast pumpkin if you have cooked it in tandem with the Risotto.
•     Add butter and parmesan cheese.
•     Gently stir the risotto so that the pumpkin turns into a puree and blends into the risotto. If it's too thick then add a splash of boiled water.
•     Add salt and pepper to taste.
•     Serve, garnished with parsley, extra chopped sage leaves and extra parmesan if desired.

Sources:  Recipe Tine Eats, Best Recipes, TasteDotCom

Citrusy Avocado and White Bean Salad on Bread

The combination of crispy carrots and nuts with the gooey avocado and beans creates a sensational mix of textures.

With the citrus, vinegar and probiotics, this is another one of those salads which is great for alkalizing the body and thus good for inflammation issues and may be considered another "Cancer Busting" salad.  The addition of a bit of spice speeds up the metabolism for better absorption.

Enjoy as a side salad or as a main on crispy toast as I did with this batch.  These pictures reflect a doubling of the ingredients listed, making enough for 5 large pizza style toppings and enough left over for the wife's lunch the next day.

Our local shop had run out of sweet onion (salad onions) but the red onion worked out fine.  I also found that the lemons and oranges were particularly juicy, making the final mix quite moist!

Preparation Time:  20 mins.   Serves 3 toasties.

Ingredients:

1 16 oz. can white beans (cannellini) - drained, rinsed
1 small avocado, diced
1/3 cup sweet onion, diced
1 small carrot, chopped
1/2 cup spinach, thinly sliced
1 Tbsp hemp or sunflower seeds
1 tsp apple cider vinegar
1 lemon, juiced
2 tsp white miso paste
1 Tbsp fresh tangerine or orange juice + pinch of zest
2 Tbsp nutritional yeast

pinch of cayenne pepper
salt + pepper to taste

topping: harissa


toasted bread (I used rye flatbread)

note: obviously your can greatly tweak the ingredients in this recipe by trying different veggies, seeds, beans and even seasonings.

Directions:

1. Add the beans and avocado to a large mixing bowl ( I used a food processor). Mash well with a fork until thick and chunky, yet creamy like a chunky guacamole or hummus.  Beans may be fully or partially mashed depending on texture preferred.
2. Prep all your veggies and fold into the avocado mixture, again, I used a food processor to roughly chop. 
3.  Add sunflower or other seeds or nuts of your choice.  You may choose to chop these with the above.
4. Whisk or blend the nutritional yeast, white miso paste, the citrus juices vinegar and spices. Fold this liquid into the mixture and continue folding until well combined and the veggies begin to soak into the creamy and liquid.
5. Serve right away or chill in the fridge for 15-30 minutes before serving. This fresh salad is best served right away, since it slightly separates when left over night in the fridge.

Source:  Healthy Happy Life 100% Vegan

Linguine, Potato, Green Bean and Basil Pesto**********

This is a cheap and quick "peasant" style meal with the unusual combination of pasta and potato, making it a filling and hearty meal.  Great after a long day with  a bottle of your favorite.  If possible, I don't peel spuds as much of the nutrition is in the skin.

Serves 4:     Preparation time 15 mins:     Cooking time 25 mins

Trimming and slicing the beans is the time consumer here.

Ingredients:-

    4 Liters of salted water
    1- 2 large potatos diced
    350 g green beans, trimmed and sliced lengthwise
    500 g dried linguine or trenette
    190 ml basil pesto
    knob of butter
    1/2 cup freshly grated parmesan

Method:-

    Bring salted water to boil in a pot.
    Add the potato first and simmer for 12 minutes.
    Add the beans 5 minutes after the potato, to continue to simmer for 7 minutes.  (Total of 12 mins)
    Add the pasta to cook according to packet directions, bring to boil and then simmer until al dente.
    (Total approx 23 mins)
    Drain, reserving 2 tablespoons of cooking water.
    Put half the pesto in a large bowl.
    Add the cooking water, potatoes, beans and pasta, and the butter, and toss well.
    Spoon the rest of the pesto on top, sprinkle with parmesan, lightly toss and serve immediately.

Inspired by the recipe from SBS:- Trenette with pesto, potato and green beans

Harissa

Harissa is Tunisian in origin but is used widely in Morocco and other North African countries.  It can be used as a condiment, paste or a sauce.  Rub it dry on a roast, coat a rack with a mix of paste and yoghurt or add it to your favorite veggie dish.   Use the paste as a replacement for mustard if you like your sandwiches hot.  The Yemeni spice Zhug is made by adding cloves and cardamon to this mix.

I have split the recipe in two parts, as I like to keep the dry mix and make a paste when required. 

Ingredients:-

Makes about 1 cup (250ml) of dry mix.    Preparation Time 15mins.    Cooking Time 4mins.

Dry Mix:-

A mild chilli mix.

4 tsp Coriander Seeds
4 tsp Cumin Seeds
2 tsp Caraway Seeds
16 Dried Chili , chopped or blended (8Tbs, 100g):  I like to mix the chillies.  Include seeds for hotter, for a milder version, use dried Red Peppers. 
1 tsp Mint Dried
4 tsp Paprika Smoked
2 tsp Salt Sea/Kosher
2 tsp Garlic Powder

Paste:-

3 Tbs Olive Oil
1 Lemon, Juice of
Water for consistency

Method:-

In a small fryingpan, heat over moderate heat, the Cumin, Coriander and Caraway seeds and toast until fragrant (4min).  Let the seeds cool down and add all the ingredients to a coffee grinder and grind.  If using a mortar and pestle, grind the seeds, finely chop the chillies and then mix all the ingredients together.

Store into an air tight container in your spice rack...

To make a paste of your premix, just add the the Olive Oil and Lemon Juice and mix.  Add water to adjust consistency if required.

A good article on Harissa and its uses can be found here.

Vegetable Tagine

I love this dish.  It is quite  versatile and is amicable to a " kitchen sink" mix.  I often double the recipe and using it as a simmer sauce for tagines or poaching.  The image on the left is just such a doubling "kitchen sink".

So here is the "normal" recipe with the simmer sauce version at the end:-.

Serves 6 stand alone.    Preparation time 25 minutes.  Cooking time approx 40 minutes.

Ingredients:-

1 Tbs coriander seedsi
1 Tbs cumin seeds
1 Tbs caraway seeds
1 tsp - 2 tsp Harissa mix or paste:  Optional for extra zap!
1 Tbs olive oil
3 cloves of garlic, crushed
2 large brown onions (400g), finely chopped
2 tsp sweet paprika
2 tsp ground ginger
1 tsp salt
1/8 tsp ground pepper
1 Tbs tomato paste or
2 cups (500ml) water
800g diced tomatoes (un-drained, if canned)
600g pumpkin, chopped coarsely
8 (240g) yellow squash, quartered:
200g baby green beans, trimmed and halved
300g chick peas, cooked (or canned, drained and rinsed).

Method:-

Crush coriander, cumin, and caraway seeds in a mortar and pestle.
Heat oil in large pan, cook garlic and onion, stirring often until onion soften.
Add crushed seeds (and Harisa Paste), paprika, salt, pepper and ginger and cook until fragrant.
Add tomato paste, water, tomatoes and pumpkin and bring to boil
Reduce heat and simmer uncovered for 20 minutes.
Stir in squash, beans and chick peas and simmer covered until squash is tender.

Server over couscous or rice.

My simmer sauce alternative makes about 8 liters, which can be jarred, frozen etc...

To make my famous simmer sauce, I omit the tomato paste, squash and green beans; double everything else above and use tomato puree, zucchini and eggplant as well; and simmer it down a little so that the pumpkin is almost  gone.

Simmer Sauce Ingredients:-

2 Tbs coriander seeds
2 Tbs cumin seeds
2 Tbs caraway seeds
2 tsp - 3 tsp Harissa mix or paste:  Optional for extra zap!
2 Tbs olive oil
6 cloves of garlic, crushed
4 large brown onions (400g), finely chopped
4 tsp sweet paprika
4 tsp ground ginger
2 tsp salt
1/4 tsp ground pepper
700ml (680g) of tomato puree if doubling for a simmer sauce.
4 cups (500ml) water
1.6kg diced tomatoes (un-drained, if canned)
1.2 kg pumpkin, chopped coarsely
2 zucchini and
1 eggplant
600g chick peas, cooked (or canned, drained and rinsed).

Simmer Sauce Method:-

Crush coriander, cumin, and caraway seeds in a mortar and pestle.
Heat oil in large pan, cook garlic and onion, stirring often until onion soften.
Add crushed seeds (and Harissa Paste), paprika, salt, pepper and ginger and cook until fragrant.
Add tomato puree, water, tomatoes, zucchini, eggplant and pumpkin and bring to boil
Reduce heat to slow simmer for 45 - 60 minutes or until pumpkin is almost gone.
Stir in chick peas and simmer covered until peas are tender.

Tonight, I did the simmer sauce, making 8 litres of sauce and then used approx 2 liters with 1 kg of chump chops, which I seared for a few minutes each side and then "targined" for 40 minutes on low simmer.  Delicious!  Enough for 3 of us and an additional serve for my aging mum.  The remainder of the sauce, I will refrigerate, share and take down south to Denmark...

Detox Turmeric Tea - Chai

Ingredients:-

3 heaped teaspoons turmeric (>15mls)
1 heaped teaspoon ground cloves (>5mls)
2 teaspoons ground cardamon (10mls)
2 teaspoons of cinnamon (10mls)
2 teaspoons ground ginger (10mls)
1.5 Litres or 3.5 pints of filtered water (2 days supply?)

I like to add Cayenne or Black Pepper, about 1/4 - 1/2 teaspoon. (1.2 - 2.5mls)

Honey to taste
nut milk optional

Method:-

Place all ingredients into a pot and bring to a boil, then simmer for 10 minutes.  Add honey or nut milk to taste.

Alternatively, I blend all the dry ingredients in a coffee grinder and use 2.5 teaspoons in 400 ml of water for a mug of tea and keep the rest in a jar.


 Thanks to GreenMed TV