Moroccan Stu ed Aubergine

Ingredients

• 4 small Aubergines

• 2 tbsp coconut oil

• 1 pinch sea salt

• 1 cup green lentils (rinsed and well drained)

Sauce

• 3 cloves garlic (skins removed)

• 1/2 medium onion (or 2 small shallots, chopped)

• 1 large red bell pepper (or use 2 small), seeds removed, roughly chopped

• 2 tbsp tomato puree

• 1 1⁄2 tbsp maple syrup

• 1⁄2 tsp sea salt

• 1 tbsp smoked or sweet paprika

• 1 tsp ground cumin

• 1⁄2 tsp ground coriander

• 1 tsp ground ginger

• 1⁄2 tsp ground turmeric

• 1⁄2 tsp cayenne pepper

• 1 1⁄2 tbsp lemon juice

• 3⁄4 cup fresh chopped coriander.

• 1 3⁄4 cups chopped tomatoes

• 1⁄4 tsp each sea salt and black pepper (plus more to taste)

• Vegan parmesan to top

METHOD

1 Preheat oven to 375 degrees

F (190 C) and get out a 9×13-inch (or similar size) baking dish.

2 Cook lentils first by bringing water to a boil and adding lentils. Bring back to a boil. Then reduce heat to low and simmer (uncovered) for about 20 minutes or until lentils are tender.

3 In the meantime, to a food processor or small blender, add garlic, onion or shallot, bell pepper, tomato paste, maple syrup, sea salt, paprika, cumin, coriander, ginger, turmeric, cayenne pepper, and lemon juice. Mix to thoroughly combine. Set aside.

4 Once the lentils have cooked, drain o any excess liquid and then add spice mixture and coriander and mix well to combine.

5 To a large saucepan add Moroccan-spiced lentils, crushed tomatoes, salt, pepper, and paprika. Heat over medium heat until bubbling. Then reduce heat to simmer and cook for 5 minutes more. Taste and adjust flavour as needed, adding more salt and pepper for overall flavour or paprika for smokiness.

6 Use a knife to cut an angled divot out of the centre of your aubergine. Then use a spoon to scrape out a hollow centre. Leave enough flesh so it’s sturdy enough to hold the lentils.

7 Heat a large rimmed pan over medium heat. Once hot, add oil and the aubergine cut-side down and cover – you may have to do this in two (or more if increasing batch size) batches depending on the size of your pan. Cook on one side for 4-5 minutes or until slightly charred. Then flip the eggplant over on the other side, cover, and cook for 4-5 minutes more. You’re looking for the aubergine to be softened and browned on the outside.

8 Once the aubergine is cooked, place cut-side up in your baking dish and top with lentils. There should be plenty to fill and some overflow, which can be spooned down into the dish. Top with vegan parmesan cheese.

Balsamic Roasted Mushrooms and Lemon

Crushed avocado

INGREDIENTS

• 250g chestnut mushrooms

• 1 teaspoon unsalted vegan butter, melted

• 1 teaspoon extra virgin olive oil

• 1 tablespoon balsamic

• 2 teaspoons soy sauce

• 2 cloves garlic, minced or chopped

• 1 teaspoon parsley, chopped

• 1 teaspoon chopped chives

• 1 ripe advocado

• 1 vegan English mu n

• Juice and zest of ½ lemon

• Coarse salt and cracked black pepper

METHOD

1 Preheat oven to 400°F (200°C).

2 Lightly grease a large baking sheet/pan with nonstick cooking oil spray.

3 Wipe mushrooms over with a damp sheet of paper towel to clean o dirt and debris.

4 In a large bowl, combine the mushrooms with the melted butter, oil, balsamic vinegar, soy sauce, garlic, parsley, chives, brown sugar, salt and pepper. Toss to evenly coat.

5 Arrange mushrooms in a single layer on prepared baking sheet.

6 Roast in a hot oven for 15-20 minutes, mixing them halfway through cooking, until tender.

7 Lightly toast the mu n and drizzle with olive oil.

8 Peel and destone the avocado and crush with the lemon zest and juice added.

9 Layer the mu n with the crushed avocado and balsamic mushrooms and garnish with fresh chives.

Maple and Harissa Roast Carrots on a Beetroot Quinoa

Ingredients

• 2 tsp cumin seeds

• 2 tsp maple syrup.

• 3 tbs harissa paste

• 20g vegan unsalted butter, melted

• 1 tbsp olive oil

• 800g long baby carrots (or regular carrots, cut into long, thin batons, 10 x 1½cm), peeled and stems trimmed (to leave just a cm or two)

• 10g coriander leaves, roughly chopped

• 60g pomegranate seeds (from ½ a pomegranate)

For the quinoa

• 190g quinoa

• ¾ tsp fine sea salt

• 1 beetroot

• Zest 1 lemon and 1 tbsp juice

• 1 shallot, sliced

• 55g fresh dill, finely chopped

For the dressing

• 2tbsp lemon juice

• 100ml Balsamic vinegar

• 2 tsp dark brown sugar

• 1 small beetroot cooked.

Method

1 Preheat the oven to 230°C fan.

2 In a large bowl, mix together the cumin, maple syrup, harissa, butter, oil and ¾ teaspoon of salt. Add the carrots, mix well, then spread out on a large parchmentlined baking tray: you don’t want to overcrowd the carrots, so use two trays if you need to.

3 Rinse the quinoa well in a fine sieve, then drain. Transfer to a saucepan, then add 415ml water and the sea salt. Bring to the boil over a medium-high heat, then reduce the heat to low and cook, covered, for about 20 minutes or until all the water has been absorbed and the grains are tender. Flu up the grains with a fork.

4 While the quinoa is cooking, carefully peel the beetroot and finely grate. Toss the beetroot with the lemon juice in a medium bowl, then set aside.

5 Roast the carrots for 12–14 minutes, until the carrots are beginning to brown but still retain a bite, then remove from the oven and set aside to cool.

6 In a blender, blend together the beetroot, balsamic vinegar and dark brown sugar adding the lemon juice and a little water until you reach the right consistency.

7 Mix the cooked quinoa with a tsp of the dressing, the grated beetroot, chopped dill and sliced shallots and add to the plate.

8 Top this with the harissa roasted carrots, drizzle with remaining dressing and garnish with fresh coriander leaves and pomegranate seeds.

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