Spiced Chickpea Soup

SERVES: 2–3,

PREP: 10 min,

COOKING TIME: 30 min, Gluten Free

INGREDIENTS:
Olive oil
1 onion, finely chopped
3 cloves garlic, finely chopped
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
1/3 tsp ground cinnamon
400g can chickpeas, drained
500ml vegetable stock
Salt and pepper
Natural yoghurt, to serve
Handful of coriander leaves, to serve

 

METHOD:
In a large saucepan over a medium heat add about 1 tablespoon of olive oil and let it heat.

Add the onion and garlic and cook gently for 8–10 minutes until soft, translucent and a little caramelised.

Add the cumin, coriander, turmeric and cinnamon, and fry gently for another minute or so until the spices are nicely fragrant. Take care not to let it burn.

Add the drained chickpeas, then follow with the stock, and bring everything up to a steady simmer.

Let it bubble away for about 20 minutes or until the chickpeas have softened and absorbed the flavour of the spices.

Season well with salt and pepper, and serve with a good spoonful of natural yoghurt and coriander served on top.

Roasted Corn and Cilantro Salad

Ingredients

  • 2 ears of fresh Sweet Corn
  • 1 Red Pepper
  • couple spoonfuls of pickled Jalapeno
  • 1 large bunch of Cilantro / Corriander
  • 1/2 Lime, juice only
  • 4 Tbsp Olive Oil
  • Soft mozerella
  • 1 avocado
  • 1 tomato
  • Salt and Pepper to taste

Instructions

  1. If you have access to a grill, get it nice and hot. Otherwise, preheat your oven to 500 degrees. Fill a clean sink with plenty of water. Peel back the husks from each ear of corn without removing them, pull away the silks, and let them soak for a few minutes in the sink full of water. This cleans the corn, of course, but also gets a little extra moisture into the husks so you don’t light shit on fire.
  2. Pull the husks back into place and roast the corn in the oven (or on the grill) for about 20 minutes, turning frequently. Even though you soaked the husks, please be mindful of not lighting your corn / face on fire. Once cooked, allow the corn to cool so you can handle it without burning the bejeezus out of your hands.
  3. Seed and dice the red pepper, and tomato. Slice up avocado. Wash the cilantro and remove the leaves from the stems. Add jalapenos.
  4. Once the corn is cooled, remove and discard the husks, and slice the corn from the cob with a large serrated knife.
  5. Combine all of the veggies in big bowl with the chili pepper. Toss with lime juice, and olive oil.  Add chopped mozerella, salt and pepper.

Banana bread muffins

Prep time:  15 mins
Cook time: 25 mins
Total time: 50 mins

Makes: 6 muffins

Banana bread muffins

Ingredients

  • 2 medium ripe bananas
  • 3 tsp baking powder
  • 2 tsp baking soda
  • 1/2 tsp pure vanilla extract
  • 1 1/2 Tbsp  oil (rice bran, etc.)
  • 1/4 cup white sugar
  • 1/4 cup packed brown sugar
  • 1 Tbsp maple syrup
  • 1/2 tsp sea salt
  • 1/2 tsp ground cinnamon (optional)
  • 100 ml vegan eggy milk (see below)
    • 100ml water
    • 1 tsp flaxseeds
    • 1/2 tsp chia seeds
    • a sprinkling of oats
    • a few cashews
  • 1 1/2 cup flour
  • 1 cup (112 g) gluten-free oats

Instructions

  1. Preheat oven to 190 degrees C.  If not using a silicone muffin tray, line the metal with paper muffin cases.
  2. In a large mixing bowl, add the bananas, baking powder, and baking soda. Mash until only small chunks remain.
  3. Add vanilla, oil, sugars, maple syrup, sea salt, and cinnamon and mix vigorously to combine.
  4. In a high power blender (nutrimix or similar), separately make the ‘vegan eggy milk’:
    1. Put 100ml water, 1 tsp flaxseed, 1/2 tsp chia seeds, a sprinkling of oats, and a sprinkling of cashews.  Pulverise for about 30 seconds
  5. Add the ‘eggy milk’ to the mix, and mix once more to combine.
  6. Add flour and oats, and stir until just combined.
  7. Divide the batter between the silicone muffin tins, filling all the way – this should make about 6 muffins.
  8. Bake for about 25 minutes, or until a toothpick inserted into the centre of a muffin comes out clean and the edges are dark golden brown.
  9. Remove from oven and let cool in the tin for 5 minutes (they’ll still be lovely and warm for eating for a while yet).
  10. Finally remove from the tin and let them cool further on a cooling rack.
  11. Serve with butter, or as is.  It’s delicious either way.
  12. Store leftovers in a sealed container for up to 4 days, or in the freezer up to 1 month.

Soup Mix Soup, with Carrot and Coriander

Ingredients:

  • 1/2 cup (125ml) dried soup mix – Pre-soaked overnight.
  • 1/2 white onion, finely diced
  • 2 cloves Garlic
  • Salt & Pepper to taste
  • 1 large carrot, coarsely grated
  • 250ml boiling water
  • 1 tsp stock powder (1 cube)
  • 1/2 tsp Cumin
  • 1/2 tsp Coriander
  • 1/2 tsp dried ginger
  • Extra Virgin Olive Oil
  • Finely Grated Cheese or Nutitional Yeast Flakes (both optional)

Serves 2

  • Pre-soak the dried soup mix overnight, in fresh water (boiled then cooled)

Method:

  • Fry until golden, the finely diced onion, in the oil, add the garlic towards the end of frying.
  • Add the salt & pepper, then coarsely grated carrot and fry off a little more
  • Drain and rinse the now soaked ‘soup mix’.
  • Add the rehydrated soup mix to the pan.
  • Add boiling water, stock powder, and freshly roasted and then ground spices.
  • Simmer for around 15-20 minutes.
  • Blend/pulverise  around half of the soup.
  • Add a tablespoon more Extra Virgin Olive Oil and mix through the soup.
  • Serve immediately, with the optional freshly grated cheese.