This burger with fries has no bun, and no deep fryer, it’s a millet stack. After a bit of experimentation with our original millet burger recipe, and a few taste trials, we came up with this fusion of flavours. A great way to enjoy a grain that is easy to digest and naturally gluten free. (And I really love it with the kumera and carrot fries, although they’re really “bakes” not “fries.”)
As the temperature falls (and the leaves do too!) soups seem to be just the thing… this one is really tasty featuring mushrooms and lentils – you can use brown or green lentils, we used a combination of the two. Really easy to make, it is like a flavourful homemade mushroom soup stock, cooked lentils and seared mushrooms added at the plating stage. You can add something creamy if you like (e.g. soy cream, coconut cream, cashew cream) or just enjoy as is with some great chewy bread. I made it yesterday for our kindergarten and they ate it up with great gusto, accompanied with avocado on sourdough rye toast. The little girl next to me asked, “more mushrooms please” each time she emptied her little soup bowl. Continue reading
Yum, look closely at the tofu in the picture, now imagine a balance of saltiness, sweetness, a touch of sour and the pungent fragrance of coriander, with a slightly crisp outer and soft inner on the fried tofu cubes. Totally yum, if you know anyone who says “tofu is tasteless” then try them on this recipe! I promise it is anything but tasteless.
Vital ingredient: fresh coriander. You can swap some other things around and substitute here and there, but you must have the coriander to get this alive. Continue reading
I was Googling recipes using chickpeas and ginger, as that’s what I had on hand, and I discovered this creamy, tasty and satisfying soup which is also super easy and quick to make with ingredients that are usually lurking in the pantry! I changed it around a little, and for something really special I recommend drizzling the served plates of soup with a spoon of the coriander dressing, it’s fragrant zing adds a great contrast to the rich creaminess of this soup. I also like the addition of sliced cherry tomatoes, which cut through the gingery tang. Enjoy!
We have had several requests for this recipe after serving these delicious savoury crunchy seeds sprinkled over the carrot & kumera soup. They are super easy to make, baked in 18 mins. Enjoy! Continue reading
