Aduki Bean Pie
My kids absolutely LOVE pies! I think I could put dirt in a pie and they would eat it, just because it was a pie :). The problem with pies is pastry – specifically, what to use in place of the usual margarine (yech!) or oil. Solution: tahini. This paste of ground sesame seeds binds…
Lentil Shepherd’s Pie
The ultimate comfort food, with a plant-based makeover! Ingredients: 2 cloves garlic, minced 1 medium onion, diced 1 cup lentils ( I used black beluga; any whole lentil variety will do) 2 cups water 1 stalk celery, finely diced 2 large carrots, diced 2 medium zucchinis, diced 1/3 cup sun-dried tomatoes (preferably not oil-packed),…
Chunky Bean Chilli
In my family, these simple, but delicious combos of vegetables, tomato and beans are known as ‘thingies’. The official name for them in the US is ‘chilli’. Whether or not you add chilli is entirely up to you. I have one child for whom too much chilli is never enough, and another who writhes in…
Mean Greens and Black Beans with ‘Cheesy’ Polenta’
Kale is the ultimate superfood, rich in vitamins, minerals, protein, antioxidants and the cancer-fighting chemicals found in all cruciferous vegetables. Black beans have the highest amount of combined resistant starch and fibre of any legume. This makes them the ideal food for diabetics, people who need to lose weight, and people struggling with between-meal cravings.…
Eggplant and Bean Vegie Stacks with Polenta
The inspiration for this spectacular dish came from an utterly mundane source: I had a whole lot of vegies in my fridge that I needed to use up! It turned out to be such a hit that my kids are now begging me to make it every week. Ingredients: Polenta 1 litre water 1 cup…
Scrumptious Seed Burgers
Nutritious, delicious, and easy and quick to make – what more could you want? Pumpkin seeds (pepitas), sunflower seeds and sesame seeds: Are rich in minerals such as zinc, iron and calcium; Contain essential fatty acids (‘good fats’); Are good sources of protein; Contain phytosterols which lower cholesterol; And taste great too! Ingredients: 1/4 cup…
Red Lentil Bolognese
Red lentils are the easiest of all legumes to cook with – no pre-soaking required, quick-cooking and mild-flavoured. In this recipe, I’ve combined them with high-nutrient vegetables to make a tasty, versatile sauce. Red lentils are high in protein, fibre, folate, iron and the important trace elements molybdenum and manganese; Tomatoes are high in lycopene,…
Quinoa à la Queen
Quinoa is an easy-to-cook, highly nutritious grain revered by the ancient Incans. It’s available in health food shops, wholefood markets and the health food sections of larger supermarkets. Here’s an easy and delicious way to enjoy its nutritional bounty. Quinoa is rich in minerals such as zinc, iron and calcium; Almonds are abundant in calcium…
Tunisian Sweet Potato and Chickpea Stew
This delicious, hearty stew can be made either on the stove or in a slow cooker. I prefer the slow cooker option, because it really ramps up the flavour and texture. I am yet to find a person who doesn’t love this recipe! Ingredients: 1 onion, chopped ½ cup low-sodium vegetable stock, chick pea cooking…
Tofu Skewers with Peanut Sauce
This is one of my kids’ favourite meals – not just because it tastes delicious, but because they love threading all the vegies and tofu chunks onto the skewers! Ingredients: Rice bed 3/4 cup brown or red rice (to serve 4 people) 1 1/2 cups water (or double the quantity of rice you’re using) 1…
