Category Vegetarian
Stuffed Aubergine
1 medium size aubergine Stuffing 1 small onion thinly sliced 2 tablespoons coconut (desiccated or freshly grated) 1 teaspoon coarse salt 1 tablespoon oil (coconut oil works too) approx. 2 tablespoons fresh coriander Add all the ingredients for the stuffing in a bowl. Use your hand to mix and squash the stuffing, crushing the sting […]
Apricot and Almond balls
1 cup soft dried apricots 1/2 cup almond meal/powder 1 tblspn coconut 1 tblspn orange zest Pinch of salt 1 tspn water (to combine) Sesame seeds to coat Optional Coconut oil Soft dates Vanilla/Almond essence Pinch of ginger Coconut/Pistachio powder/crushed nuts to coat Throw all the ingredients and give it a good whizz. You may […]
Carrot and Walnut amazeballs
3/4 cup unsweetened shredded coconut 6 big soft dates, pitted 3/4 cup walnuts, or whatever you like 1/2 cup grated carrots 1 tsp ground cinnamon 1/2 tsp ground nutmeg 1/4 tsp ground cloves 1 tsp coconut oil Place ingredients in a food processor and process until fully combined. I used my high-powered blender to combine […]
Orange, Date and Carrot Salad
3/4 Oranges – peeled and sliced 2 medium Carrots -peeled and sliced 5 Dates -washed, pitted and sliced Almonds- whole or sliced Optional extras Other nuts Rocket Pile ingredients up on a plate. Squeeze some orange juice and sprinkle the cinnamon just before serving. Pro tip: Don’t make this salad too early or keep any leftovers for […]
Cabbage & Carrot salad
1 cup slice cabbage 1 grated carrot (normal, not fine) 1/4 cup chopped spring onion (finely) 2 medium sized cubed boiled potato (add a chopped boiled egg if u like) 3 sprigs chopped mint a substantial amount of olive oil salt & pepper Place all ingredients in a bowl. Toss with olive oil and serve!
Chickpea, carrot and coriander soup
Blend together: 410g tin chickpeas 1 cup water Braise 1 onion finely chopped in 2 Tbspn butter 4 medium carrots grated 1.2 Litre stock (of your choice) for 15mins before blending together with the chickpeas. Just before serving, blend together: 3 Tblspn olive oil 1 small bunch coriander 5 Tblspn lemon juice 1 tsp crushed […]
For the love of Binda (Okra)
Binda is one my absolute favourite Indian vegetables. It works really well served with rice and even eggs! But sometimes, I do prefer to have it alone. Just me and my binda. You’ll need: binda oil/ghee sliced onions (about 1 or 2 onions – depending on size) green masala (chilli paste of green chillies, coriander […]
Zucchini, mushroom and thyme soup
For 3 to 4 persons, you’ll need: 1 tbsp butter 1 medium size onion, chopped 2 cloves garlic, minced 7 to 8 small zucchinis, sliced (approx. 400g) 1 cup mushrooms, sliced (approx. 200g) 1 tbsp dried thyme 2 bay leaves 5 cups chicken or vegetable stock 1 cup liquid cream salt & pepper, your taste […]
Stuffed Okras
400 grams Okras Trim the head and make a vertical slit like a pocket. Stuffing: 3tbsp fresh grated coconut cumin powder chili powder salt turmeric Mix these together and stuff into the okra. Olive oil 2 red onions sliced 2 green chillies crushed garlic In a thick bottomed pan that is oven friendly heat 2 tablespoons of […]
chickpea salad stack
Thanks to Sabiha Ismail Haffejee for generously sharing this delicious recipe with us! Chickpea salad Ingredients: 2 cans chickpeas (drained) tomato (cut into wedges) cucumber (sliced as rings) lettuce (coloured ones for aesthetics) onion (long slices) Feta (chunky cubes) Avocado (cut lengthwise) Pur (samosa leaves – fried) Coriander and italian parsley (leave it in big […]
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Amina Ebrahim
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Naazneen Moolla
Saadiyah Musa
Stirring the soul-of-the-home
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Kitchens Without Borders 