Moroccan Vegetable Stew

Serves 4 olive oil, for frying 1 small onion, roughly chopped 1 teaspoon chopped garlic 2.5 ml dried coriander 2.5ml dried ginger 5ml dried chilli 50 g Moroccan harissa paste (I used the Spice and all things nice brand, available at Dischem) 1 small butternut, chopped (about 200grams) 1 large potato, chopped 1 red pepper,…

Lentil and Sweet Potato Bobotie

This is a delicious vegetarian take on a Cape Malay classic, and makes enough for two to four people, depending on serving size. I served mine with yellow rice, peas, tomato salad and gem squash, and it was easily enough for four! Next time, I’d make it in individual ramekins. Don’t be intimidated by the…

Courgette and Sundried Tomato Linguine

Serves 2 4-6 small courgettes, thinly sliced 45 ml margarine 30 ml lemon juice lots of black pepper one wheel feta cheese, crumbled 6-8 sundried tomatoes in olive oil, sliced cooked linguine, to serve Prepare enough linguine for two people, according to the packet instructions. Lightly fry the sliced courgettes with lemon juice in the…

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…

Banana and Chocolate Muffins

I usually buy a whole bunch of bananas to help ripen my avocados, and end up not even eating half of them by the time they are almost overripe. Then I use them to bake banana bread, but this time I adapted my loaf recipe for muffins, and added some additions to make these yummy…

Baked Wild Mushroom Risotto

I love risotto, but sometimes I just don’t have the patience to stand in front of the stove, stirring, and stirring, and stirring… This recipe takes care of that problem, and is delicious to boot! Serves 2     15ml olive oil    15ml garlic, chopped     1 red onion, chopped     200g exotic mushroom mix…