Fry’s Veggie Burgers with Sweet Potato Chips

I was so excited when I found orange-coloured sweet potatoes at the supermarket! They are really tasty, and look so pretty! Try them as ovenbaked chips, and serve with some delicious burgers. Serves 2 For the chips 2 sweet potatoes, skinned and sliced into chunky chips olive oil spray, or 3-4 tablespoons olive oil 2…

Pumpkin and sage risotto

(serves 2) 1 small onion, chopped 60ml olive oil 2 cloves garlic, chopped (about 30ml) 1 cup risotto rice 2 ½ cups vegetable or chicken stock (yes, “chicken” – Ina Paarman’s vegetable and chicken stock powders are 100% vegan!) ½ cup dry white wine 1½ cups pumpkin 1 cup finely grated pecorino cheese 2-3 fresh…

Aubergine and Chickpea Stew

(serves 2) While they’re in season, and growing lusciously in my garden, I find myself looking for different ways to prepare aubergines. This recipe has been adapted from Lynn Bedford Hall’s that I copied from one of my mother’s cookbooks in 2007 (according to my notes), and is certainly one of the most delicious ways…

Mango and Tomato Rice Salad

serves 2 1-2 ripe mangoes, skinned and sliced 2-3 tomatoes, cut into chunks ½ onion, finely chopped 2 tablespoons balsamic vinegar 1 teaspoon honey and mustard preserve salt and pepper 1 cup rice, cooked and cooled (works well with leftovers) a few lettuce leaves some fresh mint *grilled haloumi and sweet chilli sauce, to serve…

Cherry Tomato Chilli Chutney

Ingredients 500 grams cherry tomatoes, washed and halved (or keep them whole and squash some in the pot when heating up) 2 red onions, chopped 1 teaspoon chopped garlic 80 grams caramel or brown sugar ¼ cup sunflower oil ¼ cup balsamic vinegar                                                                                                                                                       ¼ cup red wine vinegar 1 teaspoon apricot or peach jam 5ml…

Vegetarian Paella

Vegetarian Paella (serves 2) Ingredients 30ml olive oil ½ onion, or 1 small onion, skinned and finely chopped 1 teaspoon chopped garlic 1 teaspoon paprika 1 teaspoon turmeric 1 green/ red/ yellow pepper, sliced ½ cup rice (white, brown, wild or arborio, experiment with different types, just vary the cooking time) 500ml vegetable stock 4-5…

Roasted sweet potato, aubergine and red pepper with couscous

This is my take on Rose Eliot’s veggie stack with herby couscous. I was looking for a recipe for aubergine that’s a bit different to the usual ratatouille or moussaka, and this is one of my favourites! I used Jalapeño flavoured hummus, but you can use any kind that you like. I also had a…