Veggie & Vegan recipes to surprise the senses

WEDNESDAY, SEPTEMBER 28:

Your good morning health kick

Scrambled Tofu

Ingredients:

• 1 lb of firm tofu mashed to the consistency of scrambled eggs
• 1 tsp onion powder
• 1 tsp tumeric
• 1 tsp parsley, chopped
• 1 tsp of garlic powder
• 1 tsp salt
• orange slices/salad garnish.

Recipe:

1. Heat up a frying pan and spray with oil pan spray.
2. Place tofu in pan stirring as you go.
3. Add remaining ingredients. 
4. Stir consistently, mixing all ingredients well until you have a nice golden colour.
5. Serve hot as you would scrambled eggs.

Burgers don’t have to be fatty

Hearty Lentil Burgers

Ingredients for 6 to 8:

• 1 cup of dry lentils
• 1 small onion
• 1 tsp thyme
• 1 tsp curry powder
• 1/2 cup finely chopped green pepper
• 1 tsp finely chopped garlic
• 1/2 tsp salt
• 1/2 cup bread crumbs
• 1/4 cup flour (approx.).

Recipe:

1. Wash lentils and cover with ½ inch of water. 
2. Add remaining ingredients except for bread crumbs and flour. Cook till very soft and water is absorbed.
3. Put cooked lentils in a mixing bowl and add bread crumbs and flour. Stir together well. Lentil mixture should be very thick.
4. Form into patties and fry on a hot griddle or pan until brown on both sides.
   Burgers may also be baked in a baking dish sprayed with oil spray.

North Indian curry

Potatoes with Green Peas (Aloo Matar)

Ingredients (serves 4):

• 2 tbsp butter/ghee or oil
• 1 tsp cumin seeds
• 1/2 tsp asafoetida powder
• 2 tsp chopped ginger
• 4 green finely chopped chillies
• 1/2 tsp turmeric powder
• 1 cup of shelled green peas
• 4 potatoes cubed
• 2 tbsp finely chopped coriander
• salt to taste
• 1/2 cup hot water
• 1 tsp lemon juice.

Recipe:

1. Heat the butter/ghee/oil in a heavy-bottomed pan on medium heat and crackle the cumin seeds. Add the asafoetida powder, ginger and green chillies. Fry briefly until the raw smell of ginger goes.
2. Add the green peas and potatoe cubes and mix well. Add the hot water, half the coriander and salt to taste. Mix well and bring to the boil. Cook covered on low heat for about 15 minutes or until the peas and potatoes are tender. Mix in lemon juice and the remaining coriander.