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

our indian feast

it's been a while since we've savoured the spices of indian cuisine! here is a wonderful chunky curry soup accompanied by parathas, an indian flat bread.

serves 3
ingredients
for curry:
2 Tbsp mustard seed oil
1 onion
3 small cloves garlic
1 inch piece fresh ginger
1 Tbsp coriander (ground)
1/2 cup potatoes
2 stock cubes + 1 cup water
1 tsp red curry paste
1 bay leaf
sprinkle of cinnamon
dash of pepper
1 tsp cumin seeds
1 can tomato
large handful of spinach
cashews, to serve

for parathas:
1  cup wholemeal flour
1/3 cup water
1 generous Tbsp mustard seed oil + extra for coating
pinch or two of sea salt

parathas:
1. combine all the ingredients. you are looking for the smooth, dry consistency of dough
2. with your hands, work for 5 minutes, forming a nice, round ball
3. then break into 3 equal sized balls & set aside in a covered bowl for at least 30 minutes
4. once they are ready, roll them out onto a floured surface until they are the size of a smallish plate
5. coat on either side with oil, then fry in pan until little brown spots appear on either side

curry:
1. heat up mustard seed oil in a pot & add in finely chopped garlic, ginger, and coriander. also add slivers of onion (do not finely chop!)
2. after the onions have softened, add in potato chunks & cook together for another 3 minutes
3. add stock/water combination, curry paste, bay leaf, cinnamon, pepper, & cumin seeds. reduce heat and let potatoes cook in this mixture for 30-35 minutes, until potatoes are tender
4. now add your can of tomatoes & spinach, which can be torn into medium sized pieces. cook for another 3-5 minutes

serve with cashews
eat with love!

rosa's pan pizza

this unique pizza was inspired by our beautiful feline-loving friend, rosa! pan-fried, with a potato replacement for your traditional cheese-topped pizza, and with an array of delicious seasonings and veggies! the best ever!

ingredients
for the dough:
1 cup high grade flour
1 cup spelt flour
4 Tbsp olive oil
1 tsp sea salt
1/2 cup water
olive oil, to coat

for the toppings:
plum jam
tomato paste
3 small potatoes
1 red onion
1 bell pepper
a few jalapeno peppers
small handful basil
sprinkle of pepper


directions:
1. begin with the dough: mix all the ingredients together until a dough is formed. if it is too wet, add more flour, if too dry add more water. kneed for 5 minutes, adding a little more olive oil to make more elastic. form a nice, smooth ball
2. coat a surface with some flour & then using a rolling pin, roll out very large & quite thin. it will need to be large enough to cover your frying pan, with enough extra dough to form a little crust
3. heat some oil in the pan & also coat dough in olive oil again
4. now put in pan & fold over spare dough to make crust
5. then add your toppings: spread jam & tomato paste
6. grate potatoes & squeeze to get rid of excess water. put over pizza
7. finely chop onion, bell pepper & basil and top, along with the jalapeno peppers! to garnish, add a sprinkle of pepper & some hot sauce
8. after 10 or so minutes, put in the oven (175 C) to further cook for around 10-15 minutes

salivate over this brilliant pizza!
it is very delicious with some hummus or some rocket fuel or even some tomato sauce!

Polenta Stacks

this is a bit of strange one, but still mouth-watering! we had some polenta on hand so created this many layered meal.

                                                                                    

serves around 6!
ingredients
polenta:
500g polenta (we used instant!)
2L water
2 veggie stock cubes
2 Tbsp salt
1 Tbsp brown sugar
soy sauce, to taste
smoked paprika, to taste

baked potato and kumara:
2 potatoes
3 kumaras
drizzle of olive oil
salt & pepper

2 zucchinis
drizzle of olive oil
sprinkle of salt & pepper

tomato & chickpea spread:
1 can diced tomatoes
1 can chickpeas
2 cloves garlic
2 onions (roasted in olive oil)
sprinkle salt & pepper
hot sauce, to taste

dollop of vegan mayo (check out our recipe!), to serve

basil, to serve

sun-dried tomatoes, to serve

directions:
start with the polenta
1. slowly stir polenta into 2L boiling water
2. constantly combine the mixture, and also add in stock cubes, salt, & sugar
3. once cooked completely, begin the freezing phase! get a baking dish and lay it with baking paper. then pour polenta over this, spread across the surface about half an inch thick. cover with another layer of baking paper & pour again. do one more layer. now let this sit in the freezer for 45 minutes
4. in the meantime, get baking your kumara & potato & onion (bake the onion for the tomato & chickpea spread along with the others!) cut these lovely root vegetables into slices, drizzle in oil, and sprinkle with salt & pepper. let these bake in an oven of 170 C for around 40 minutes, or until crisp on the outside & tender on the inside
5. once your polenta is ready (should be soft but all integrated!) cut it into 4x4 inch squares & move into the frying phase. heat up your pan with a splash of oil & a larger splash of soy sauce. then very gently lay down your polenta squares (we fried 2 at a time). sprinkle with paprika. cook for around 4 minutes each side. flip very carefully as these squares are prone to falling apart!
6. in another pan, cook up zucchini in olive oil & salt and pepper
7. prepare spread: in a food processor, or using a blender, combine tomatoes, chickpeas, garlic, onions (that have been baked in the oven with the kumara & potato), salt & pepper, hot sauce
8. now the time has come to bring together these many components into an endearing stack! start with one fried polenta square. slather on a layer of tomato & chickpea spread, then add baked kumara & potato & zucchini. cover with another polenta square. add another layer of tomato & chickpea spread. top with mayo, basil, and sun-dried tomatoes! and there you have it: polenta stacks!

something missing from this creation? our fabulous friend tilly, who shared this meal with us, suggested we add something fresh to compliment & ease the intensity of all the fried & baked & processed layers. and we agree! you may like to add some grated carrot, or some finely diced tomatoes to top it off!