Tag: Red Onion

Black-eyed Bean Casserole

BLACK-EYED BEAN CASSEROLE

This casserole can be made up to a day ahead, keep covered in the fridge.

BLACK-EYED BEAN CASSEROLE

  • 425 gms Black-eyed Beans (Canned)
  • 425 gms Tomatoes – peeled (Canned)
  • 1 Medium Red Onion (chopped)
  • 1 glove garlic (crushed)
  • 125 ml Tomato Paste
  • 1 Green Pepper (Chopped)
  • 750 ml Water
  • 125 ml Fresh Parsley (chopped)
  • 65 ml Fresh Basil (chopped)
  • 500 gms Flesh Flat Mushrooms (sliced)
  • 310 gms Corn Kernel (Canned)
  1. In a large saucepan, heat the red onion and garlic with some olive oil until onion is soft.
  2. Add Beans, undrained crushed tomatoes, tomato paste , pepper and water. Bring to the boil, reduce heat and cover.
    Let simmer for 1 hour, stirring occasionally – till the beans are tender.
  3. Add Parsley, Basil Corn and Mushrooms, mix well and simmer for a further 15 minutes.
Serice with lightly streamed spinach and boiled pumpkin.

Kumera & Lentil Soup

KUMARA AND LENTIL SOUP

This soup is a family favourite. So quick and easy to prepare and takes only 20 minutes to cook.

KUMARA AND LENTIL SOUP

  • 5 ml Cold Pressed Olive Oil (Extra Virgin)
  • 1 small Red Onion (chopped)
  • 1 large Kumara (chopped into small pieces)
  • 250 ml Red Lentils
  • 250 ml Vegetable Stock
  • 750 ml Water
  • 5 ml Ginger powder (ground)
  • 5 ml Turmeric (ground)
  • 5 ml Coriander (ground)
  1. Add onions to Oil in large heated saucepan, stir until onion is soft. Add the three spices.
  2. Add the water and kumara pieces.
  3. Add red lentils and bring to the boil.
  4. Cover and reduces heat and simmer for about 20 minutes (until Kumara is soft.

KUMARA AND CARROT SOUP

This soup is very flavoursome and warming with these spices.

Kumara and Carrot Soup

  • 1 Medium Red Onion (Diced)
  • 1 Small Green Chilli (Diced)
  • 15 ml Fresh Ginger (grated)
  • 5 ml Ground Cumin
  • 5 ml Ground Coriander
  • 2.5 ml Ground Turmeric
  • 2 Large Carrots (Peeled and chopped)
  • 3 Large Kumara (Peeled and chopped)
  • 750 ml Vegetable Stock
  • 1 medium Lemon (Juiced)
  • 1 handful Fresh Parsley (for garnish)
  • 10 ml Cold Pressed Olive Oil (For saute onions)
  1. Heat Oil, saute onion till clear , chilli and ginger
  2. Add cumin, coriander and Turmeric and stir
  3. add carrot and kumera and toss well
  4. Add vegetable stock – bring to the boil and simmer 25 minutes
  5. Just before you remove from the heat – stir in the lemon juice.
  6. When served – garnish with fresh parsley.

Rice with almonds

ARABIAN ALMOND RICE

This is an excellent Winter rice dish and very warming to the body.

ARABIAN ALMOND RICE

  • 300 Grams Brown Rice (Long Grain)
  • 5 ml Vegetable Stock
  • 0.5 Medium Red Onion (chopped)
  • 5 ml Cold Pressed Olive Oil
  • 1 Medium Lemon (grated rind)
  • 1.25 ml Cinnamon (ground)
  • 1.25 ml Gloves (ground)
  • 1.25 ml Cardamon (ground)
  • 1.25 ml Turmeric (ground)
  • 2.5 ml Black Pepper (ground)
  • 1000 ml Water
  • 125 Grams Almonds (Cut lengthwise)
  • 30 ml Raisins (Socked in water until soft)
  1. Cook Onion in Oil until soft.
  2. Add spices and cook another 1 minute
  3. Add water and vegetable stock, bring to the boil.
  4. Add rice and cook on low heat for 40 minutes.
  5. Add raisins towards the end of cooking.
  6. Finally before serving, add almonds and grated lemon rind.
Excellent Winter dish with carrots and courgettes.

Banana Rice Salad

BANANA RICE SALAD

BANANA RICE SALAD

This Rice Salad looks and tastes great and is so Scrumptious.

Main Ingredients

  • 375 ml Brown Rice (Long Grain)
  • 125 ml Black Rice
  • 4 Bananas (Sliced)
  • 1 Medium Red Onion (Chopped small)
  • 250 ml Desiccated Coconut

Dressing

  • 2 Large Lemons (Juiced)
  • 125 ml Raw Sugar
  • 10 ml Sea Salt
  • 150 ml Cold Pressed Olive Oil
  1. Cook Rice – Drain and set aside to cool.
  2. Prepare dressing and mix well.
  3. Rub dressing through the cooled rice , add chopped onion and lightly fold in coconut.
    Lastly – add bananas ( so they do not get too mashed up)
    Chill and serve
  4. Lastly – add bananas ( so they do not get too mashed up)
  5. Chill and serve
The Black rice could turn the rice into a pinky colour.

Red Cabbage Salad

RED CABBAGE SALAD

RED CABBAGE SALAD

This salad is very tasty and the coriander leaves give it a unique flavour.
May be keep for several days in the Fridge.

  • 1 Medium Red Cabbage
  • 1 Small Red Onion
  • 1 Medium Beetroot (Raw)
  • 125 ml Freshly Squeezed Orange Juice
  • 125 ml Fresh Coriander Leaves chopped

Dressing

  • 2.5 ml Honey
  • 30 ml Apple Cider Vinegar
  • 1.25 ml Flaxseed Oil
  • 1 Clove garlic

Salad

  1. Finely chop the Cabbage, Beetroot and red Onion.
  2. Add Coriander and Orange Juice.
  3. Mix well.

Dressing

  1. Mix all Dressing ingredients together.
  2. Can be added to salad now or kept separate to add at table.
This Salad can be served alone or together with Quinoa.