wake n' bake autumnal casserole

baked kumara & lentil casserole

with borlotti & basil dip

casserole:

ingredients:

* 2-3 large kumaras 

* one can of brown lentils

* four or more cloves of garlic

* one can of chopped tomatoes

* a nice amount of tomato paste

* one large red onion

* one cube of vegetable bullion 

* a slash of olive oil

* a pinch of hymalayan sea salt (or any salt you like)

* pepper!

* a bit of soy sauce

* a sprinkling of curry powder

* a generous amount of agave nectar (or any sweetener you like)

* basil!

* bread crumbs 

slice up the kumaras and red onion and garlic and scatter in a baking dish, layer it up!

pour a little olive oil over the delicious vegetables then put in the oven for about twenty minutes.

Meanwhile in a sauce pan mix the can of tomatoes, tomato paste, vegetable bullion and soy sauce until all heated together, gradually stirring in the agave nectar, curry powder and salt-n-pepa

soon it will be delicious!  then.....take the baked goods out of the oven for a moment and pour the red sauce all over it and through it. put it back in the oven for another twenty minutes or so.  Then, take it out and put the breadcrumbs and basil on top, add a dash more of salt then return to the oven chamber!

cook for another ten or fifteen minutes.

its really nice with rocket fuel sauce (can be purchased at most supermarkets in wellington)

and.......

basil and borlotti bean dip:

ingredients:

* one can of borlotti beans

* lots and lots of fresh basil

* three-five garlic cloves

* salt-n-pepa

* agave nectar

* apple cider vinegar

* the juice of one lemon

blend all ingredients together in a food processor, or with a slender blender, or if you dont have access to such things, just mash it together with a fork, but be sure to mince the garlic up really fine and shred the basil up. and presto!     

p.s this meal would not have been complete without the generosity of our friend Jono who brought us round a very bountiful bag of fresh basil. thanks Jono! for the gift of delicious greens.

pink pussy white bean dip with curried bread fingers

here is a delicious feline-inspired snack! 

for dip:

ingredients:

1 can of white beans (or you can use dried ones and soak them overnight)

1 small beetroot

a splash or two of sweet chili sauce

3 Tbsp tahini

1 tsp of agave nectar (or any desired sweetener)

a splash of tamari soy sauce 

1 tsp of olive oil

directions:

1. drain the brine out of the can of white beans and rinse 

2. grate the beetroot

3. then combine all ingredients in a food processor (you can use a slender blender or even a fork if you dont  have a processor) 

4. do so until smooth or whichever consistency you like

adorn with some pumpkin seeds and a little more oil

bread:

(this is a recipe we got from our awesome friend tilly that we added curry powder to<3)

ingredients:

2 tsp of brown sugar

1/2 cup of hot water

1/2 cup of cold water

3 cups of flour (although white flour was used for this bread, wholemeal works really nicely too)

half a teaspoon of yeast

1 tsp of baking powder

pinch of sea salt

dash of mixed dried herbs

sprinkle of lemon pepper

pinch curry powder

directions:

1. whisk the brown sugar and hot water together

2. gradually adding in the cold water, flour, yeast and baking powder as you whisk

3. then knead in the sea salt, herbs, lemon pepper, and curry powder

4. this recipe requires no setting of the dough! so as soon as its a nice mixture of dry and wet, pour it into a bread tin

5. sprinkle some more dried herbs on top

6.  put it in the oven at 200 C

7. and 15-20 minutes later take it out!

8. allow bread to cool for a few minutes if you can resist the urge to commence eating immediately

cut into strips

then add it to your bean dip, and serve with whatever else you like

here we used pan fried onions and garlic with olives