Baked Potato Bowls

here's our very own chili soup served in baked potatoes! perfect for a grey day like our's is this afternoon. enjoy!

serves 2
ingredients
for "bowl":
1 large potato
salt
olive oil

for chili (makes 2 serves + leftovers):
1 can lentils
1 can tomatoes
1-2 tsp chili powder
sprinkle of smoked paprika
1 brown onion
2-3 cloves garlic
1 veggie stock cube
juice of half a lemon
pepper, to taste
pinch of salt
tsp mixed herbs

for sour cream:
150g silken tofu
1 tsp olive oil
juice of half a lemon
2 tsp apple cider vinegar
pinch of sugar
2-3 pinches of salt


directions:
1. start by baking your potato. cut in half, drizzle in olive oil & sprinkle with salt. bake in 200 C oven for 40 minutes
2. in the meantime, whip up your chili. saute diced onion and garlic in stock cube + some water for about 3 minutes
3. now mix in lentils and tomatoes & add the seasonings
4. while you let the chili cook for ten minutes or so, create your vegan sour cream: all you have to do is blend your ingredients together until a smooth, creamy texture is reached
5. once potato halves are baked, spoon out a cavity in each, then pour in chili! top with your delicious sour cream

Parting Lips Pie

presenting you with the nutrient-filled, mouthwatering pie. complete with a kumara crust & flaky pastry topping & flavoursome lentil filling!

serves 6 hungry bellies

gather your ingredients
for the kumara pie crust:
1 medium kumara, grated
1 cup spelt flour
1/4 cup lsa mix (a powerfully healthy blend of linseeds, sunflower seeds, almonds)
1 "egg" (try "no-egg")
2 Tbsp olive oil
2 (heaped) Tbsp margarine
1/3 (or a little more) quite finely chopped dates
2 pinches of sea salt
1 Tbsp mixed herbs

for the filling:
1 can of lentils
2 brown onions
1 veggie stock cube
2 cloves garlic
1/2 cup mushrooms
handful fresh basil
few drops hot sauce
2 Tbsp ketchup
sprinkle of black pepper
hearty sprinkle of mixed herbs
1 Tbsp margarine
2 tsp nutritional yeast

& a top layer of vegan puff pastry (we used store-bought, the "new way" brand)

directions:
begin with the kumara crust
1. mix together all your ingredients until they are well combined. the mix will be a little soggy, but should stick together!
2. dip your fingers into some margarine and spread around an oven-safe casserole dish (or whatever you're cooking your pie in) & spoon in the mixture! roughly form the shape you want your crust to be, but don't be looking for perfection at this stage!
3. bake at 175 C for around 25 minutes
4. remove from oven, and using a wooden spoon or your hands, form the crust you desire

now commence with your filling! this is rather simple, to compliment the more complex flavours of the kumara crust.
1. saute your minced garlic and somewhat finely chopped onions in the stock cube and around 1/3 cup water
2. after 5 minutes, add roughly chopped mushrooms and canned lentils
3. add the rest of the flavourings & let simmer for around 10 minutes

lovingly pour the filling onto the kumara crust
cover with strips of puff pastry (we did that lovely criss-cross homestyle technique!)
bake in a cosy oven of 175 C for 30 minutes