2016-03-21

Mushroom and Chickpea Stew

10 SERVINGS  |  INGREDIENTS:


- 1tbsp light olive oil
- 1 small brown onion, finely diced
- 4 cloves of garlic, minced
- 2tsp ground cumin
- 2tsp turmeric
- 1tsp hot chilli powder
- 1kg mushrooms, thinly sliced
- 550g carrots, diced
- 142g tomato purée
- 1200g chopped tomatoes in juice from can
- 1tsp light brown sugar
- 1tsp dried herb
- 1tsp salt
- 1/4tsp ground black pepper
- juice of half a lemon
- 480g chickpeas drained from can


(1) In a large soup pot, sauté onion and garlic, together with all spices, for 5 minutes.

(2) Add all remaining ingredients, except lemon juice and chickpeas. With lid on, bring mixture to a boil, then simmer for 20 minutes.

(3) Add lemon juice and chickpeas. Continue to cook covered for another ten minutes.

(4) Serve hot with rice or crusty bread, and ENJOY!!!

2016-03-11

Veggie-Loaded One Pot Pasta in Tomato Sauce

10 SERVINGS


INGREDIENTS:

- 500g wholewheat fusilli or pasta of choice
- 600g bell peppers
- 450g carrots
- 1 large brown onion
- 4 cloves of garlic
- 1/4tsp salt
- 1/4tsp hot chilli powder
- 1/2tsp cayenne pepper
- 1/2tsp paprika
- 1/2tsp dried herb
- 1L boiling water
- 420g baked beans in tomato sauce from can


(1) Prep all vegetables: seed and finely dice bell peppers; finely dice carrots and onion; mince garlic.

(2) Place all ingredients, except baked beans, into a large casserole pan or soup pot. Bring to a boil, then cook uncovered over medium heat for 12 minutes, stirring constantly.

(3) 5 minutes before pasta is done, add baked beans in tomato sauce. Stir well and continue to cook until pasta sauce thickens (any extra liquid should have evaporated).


ENJOY!!!

2016-03-03

Cakey Chocolate Chips Speculoos Biscoff Cookies

Yield: 32 cookies | INGREDIENTS:
120g mashed banana
2 large eggs, at room temperature
2tsp pure vanilla extract
130g Biscoff biscuit spread
100g light brown sugar
280g all-purpose flour
1tsp baking soda
1tsp cornstarch
1/2tsp ground cinnamon
1/4tsp salt
150g dark chocolate chips


(1) In a large bowl, combine mashed banana, eggs, vanilla extract, and Biscoff biscuit spread. 

(2) In a separate bowl, sift and combine sugar, flour, baking soda, cornstarch, cinnamon, and salt.

(3) Mix dry ingredients into the wet. Finally, fold in chocolate chips.

(4) The cookie dough will be a little sticky. Cover dough tightly with plastic wrap and chill for at least 3 hours.

(5) Remove cookie dough from the refrigerator. Preheat oven to 180°C. Line two large baking sheets with parchment papers. Set aside.

(6) Per cookie, scoop 1 tablespoon of dough ball and place it on the lined baking sheet, leaving enough space between balls for cookies to spread. Bake the cookies for 12 minutes. Rotate the pan half-way through baking. Allow cookies to cool completely before serving and storage.

(7) Cookies stay fresh covered at room temperature or in the refrigerator for up to 1 week.