Vegan Pasta Bolognese

A good hearty pasta meal is so lovely on these cold wet winter nights... tonight we made this delicious bolognese style pasta which filled up all our bellies :)

1 cup brown Lentils, rinse and soak overnight in filtered water. 

Rinse and pre-cook by bringing to the boil in fresh filtered water, simmering for around 20 minutes.

Drain and set aside.

Generously cover the base of a large deep frying pan with Vegetable Stock.  Add:

2 stalks of Celery, finely chopped;
1 Brown Onion, finely chopped;
3 cloves Garlic, crushed;
1 Tsp ground Cumin;
1/8 Tsp Chilli powder;
Broil gently together in the pan until onion and celery start to soften and go clear.

Add
1 Tsp dried Oregano;
1 Tsp dried Basil;
a good sized splash of a nice Shiraz;
Cook off the alcohol of the wine by allowing mixture to simmer and reduce.

Add

1 medium Zucchini, grated;

3 smallish Carrots, grated;

1 Red Capsicum, finely chopped;
6-8 medium-large Mushrooms, in medium sized slices;

Stir through to begin cooking the veges, then add 2 bottles of Passata and stir through again.
Bring to the boil and then reduce heat to simmer.
After this process has been established, add lentils and 1/2 medium sized head of Broccoli, cut into small florets;
Stir through and continue to simmer, stirring occasionally, until well reduced.

While the bolognese is reducing, cook your pasta according to the directions on the packet... I used a pack of Organic Spelt Pasta Shells, cooked in filtered water.

We sometimes use grated Brazil Nuts on the top of our pasta as a kind of cheese substitute, which is really yummy... I went to get some out and found the pantry to be without Brazil Nuts :(  so instead I grabbed out a generous handful of Pepitas and dry roasted them in a pan, and we used these as our garnish!

Enjoy!!!

Dahl Curry

This was a quickly improvised lentil curry, thrown together out of what was sitting in my pantry one night... but it was REALLY yummy and everyone in the family happily enjoyed their meal, so a win all round!!

1. Onion, garlic, ginger root into blender until a paste;

2. Transfered to deep frypan with small amount of rice bran oil, added 1 heaped Tablespoon of 'Clive of India' 3. Curry Powder, plus 2Teaspoons of Garam Masala;

4. Fryed together while stirring for a couple of minutes until cooked through;

5. Added about 1kg of freshly chopped tomato, stirring while brought to boil and cooked until quite sauce-like;

6. Added a bottle (700mL) of Passata, a tin of (100%) coconut cream, two tins of Brown Lentils and two tins of Red Kidney Beans;

7. Simmer uncovered for about half an hour stirring occasionally.

Served with brown rice and Pappadums :)

Dahl Soup

We love this recipe and tend to make it quite a lot, and I quite often get requests for it from people who have really loved it :) So here it is!!! xxx

INGREDIENTS:

2 Tbsp Rice Bran Oil

2 Cloves Garlic

1 Onion, finely chopped

1/2 Tsp Turmeric

1 Tsp Garam Masala

1/4 Tsp Chili Powder

1 Tsp Ground Cumin

1kg Tomatoes, chopped

1 cup Red Lentils

2Tsp Lemon Juice

600mL Vege Stock

300mL Coconut Milk

METHOD:

Place oil, garlic and onion in a large saucepan and cook (stirring) until they start to soften through (2-3 mins).

Add Tumeric, Garam Masala, Chili and Cumin and stir for about 30 seconds.

Stir in Tomatoes, Lentils, Lemon Juice, Vege Stock and Coconut Milk and bring to the boil.

Reduce heat and simmer, uncovered, for 30mins (until lentils are cooked through), stirring occasionally to prevent any lentils from settling and burning on the bottom.

Enjoy!!