Dinner

Roasted Fennel Pesto

We made this pesto with intermediate school kids recently, and none of them had ever seen a fennel bulb before… how do you cut it? What does it taste like? After roasting in a little olive oil and salt, everyone decided they liked its sweet mild anise flavour. Tasters of this recipe came back for seconds… and thirds and fourths… until the bowl was empty.  Continue reading

Creamy Potato Celeriac Soup

Ever tasted something and though, ‘wow, I have to have that again!’? This soup was one of those items for us. A friend of ours made it, based on recipes she grew up with in Poland. It’s a thick, creamy soup, served with fried onions, roasted diced potatoes and celeriac on top, and a sprinkling of finely chopped chives. Continue reading

Seasonal Pasta

This delicious meal is an adaptation of a dish done by Thomas Keller. He used homemade gnocci, we are using brown rice pasta spirals. The dish is done in a frypan, limiting serves to one or two at a time – if you try to do more at once, the different elements lose their shape and texture. Once you have the preparation done though, the assembly part is quite fast, so for extra serves, do them one after the other in the frypan.

OLYMPUS DIGITAL CAMERA

Continue reading

Sprouted Chickpea Salad

We’ve had this for lunch several times recently, it’s packed with flavour and colourful. The nutty tahini flavour complements the chickpeas to make a hearty, satisfying salad. Tahini is one of the best sources of calcium, as well as being  high in iron, potassium, and magnesium. Chickpeas give a great package deal of protein and fibre. Continue reading

Potato Fritters

OLYMPUS DIGITAL CAMERA

These fritters are dead easy. Seriously. If you can mash potatoes you can make these. A food processor is a very handy tool for grating the carrot and onion – speeds things up. Cook it, mash it, mix it, form it, bake/ fry it; done! The only thing you have to be careful of is that they are fragile. There is no binding agent, so be gentle when turning them. It helps to use a spatula that is really thin – thicker ones can catch on the fritters and bunch them up.

The kids at our preschool loved these, calling them potato cakes. The veggies give it just the right amount of flavour; very nice teamed up with roast capsicum and tomato BBQ sauce or with a beetroot & vegan ricotta salad (recipe coming soon)

Potato Fritters

  • Servings: 3-4 (makes about 10)
  • Difficulty: easy
  • Print

 

Ingredients:

  • 800g firm cooking potatoes
  • 80g onion
  • 130g carrot, peeled
  • 1 tsp salt
  • 1/2 tsp boullion powder 
  • 10g fresh parsley
  • Olive oil – just a little for frying

Method:

  1. Peel potatoes and ensure they are approximately the same size for equal cooking time. Boil in salted water, and let simmer for 30 min. This cooking water can be saved for use in sauces, stews or soups, as it’s rich in flavour and minerals.
  2. Mash the cooked potatoes till smooth and creamy.
  3. Grate carrots finely. Chop onion and parsley finely.
  4. Mix all ingredients well in a large bowl. Kneading it like a dough, using your hand, ensures that the seasonings are well distributed.
  5. Use a large serving spoon, or an icecream scoop to portion out fritter amounts (approx 80g each), and form into patties 1cm thick. Smooth the edges of the fritter to reduce crumbling.
  6. Heat your frypan (we use non-stick) and over a medium heat, shallow fry them with olive oil until a crust starts to form underneath. Turn them gently to keep the shape.
  7. Serve and enjoy hot.

 

Vegan Lasagne

OLYMPUS DIGITAL CAMERA

This has been a 100% hit with the teenagers I work with at school – who are by and large not used to vegetarian food at all. In fact some don’t like “vegetables” at all – and enjoyed this meal. The lasagne sheets are instant wholemeal lasagne, made from 100% whole durum wheat semolina.

OLYMPUS DIGITAL CAMERALeft overs keep well and also freeze well, make a big batch and enjoy it another day.  Continue reading

1 2 6
%d bloggers like this: