LENTEN RECIPES

                       

                               SWEET POTATO, LEEK AND CORIANDER SOUP

1 large sweet potato, peeled and cubed

2 leeks, trimmed and thinly sliced

A knob of butter

2 tbsp of olive oil

800 ml coconut milk, you might not need it all.  Keep what is left for garnish

1 handful of fresh coriander, finely chopped, and some for garnish

1 tsp coriander seeds

500 ml (2 cups) tasty stock

Salt and freshly ground black pepper to taste

 

Sauté the sweet potato, leeks, crushed coriander seeds, and just a little of the chopped fresh coriander.  Sweat the vegetables gently, cover the saucepan and simmer until the leeks are tender and slightly translucent, stirring so the mixture does not stick to the pan.

 

Add the stock and 250 ml (1 cup) coconut milk (keep some for later to water down the soup to the desired consistency. Season to taste and simmer for 15 minutes until the vegetables are tender. Remove from the heat, cool a little, and blend until smooth.

 

Reheat to serve garnished some chopped fresh coriander and a swirl of coconut milk.  

                                                    CLASSIC GUMBO

1 medium onion, peeled and chopped

4 large stalks celery, threaded and chopped

1 green bell pepper, chopped

1 red bell pepper, chopped 

1/2 cup minced garlic

8 cups vegetable broth

4 roasted tomatoes, diced

1 cup diced fresh tomatoes

1/2 cup red wine

1 tbsp tamari 

1 tbsp tomato paste 

1 tbsp vinegar

1 tbsp Worcestershire sauce

2 tbsp + 1/2 cup chopped parsley plus extra for garnish

2 tbsp fresh oregano 

2 tbsp fresh thyme

1 tbsp minced jalapeno peppers, optional

1 tsp creole mustard 

1 cup peanut oil

1 1/4 cups plain flour

6-8 bay leaves

1/2 cup chopped spring onions + more for garnish

3 cups chopped okra 

Salt and freshly ground black pepper to taste 

4 cups cooked rice for serving

Creole Spice Blend:
1/2 cup yeast

1 tbsp onion powder

1 tbsp garlic powder

1 tbsp dried oregano

1 tsp dried parsley

1 tsp dried thyme

1 tsp smoked paprika

1 tsp salt

1/2 tsp Cayenne pepper

1/2 tsp dried sage

1/2 tsp ground cumin

1/2 tsp white pepper

1/2 tsp black pepper

In a large bowl, combine onion, celery, bell peppers, and garlic.  Remove 1 1/2 cup of this mixture and transfer to a separate bowl you will need it for later and set both bowls aside.

                              CHICKPEA PUMPKIN AND COCONUT CURRY

Oil for cooking

1 onion, peeled and roughly chopped

2 garlic cloves, peeled and minced (1 teaspoon)

1 cup chopped carrots

2 tomatoes, halved, deseeded, grated, skins discarded

450 ml (13 oz) pumpkin puree

1 1/2 cups boiled chickpeas, drained

1 tbsp curry powder

1/2 tsp ground ginger 

1/2 tsp salt

1/4 tsp black pepper

1/4 tsp turmeric

1/4 tsp cinnamon 

1/8 tsp Cayenne pepper.

405 ml (13 fl oz) coconut milk

250 ml (1 cup) water

Boiled rice

1/2 a lime

In a large wok, heat 1 tbsp of oil over medium heat.  Saute the onion until it becomes soft, add the garlic and cook for 1 minute more.  Add the carrots and tomatoes and stir to combine, add more oil to the pan, if necessary, Partially cover  the pot and cook for 18 minutes until the carrots become slightly tender,

Add the pumpkin, chickpeas, curry, and the other spices and salt and stir until fully combined,  Pour in the coconut milk and water, mix well and bring to a boil, then lower the heat and simmer for 20 minutes until the carrots are fully cooked.  

Serve over rice with a squeeze of lime over each serving.  

                                                  VEGAN CHOCOLATE CAKE

                                              

2 tbsp vinegar

1 cup vegan milk

400 g (2 cups) sugar

240 g (2 cups) plain flour

60 g ( ¾ cup) cocoa

1 tsp baking powder

1 tsp baking soda 

1 tsp salt

½ cup + 2 tsp vegetable oil

1 vanilla

1 cup boiling water + 1 tbsp instant coffee

Icing 

2 tbsp corn oil

4 tbsp icing sugar

1 vanilla 

Enough water to make a chocolate icing

(mix everything well together)

 

Fresh fruit of your choice for garnish. 

 

Grease and flour a round cake tin and line with parchment paper brushed with vegetable oil.  Heat the oven to 180 C (350 F).

 

In a small bowl mix the vinegar with the soy milk, it will curdle and set aside.  Whisk together sugar, flour, cocoa, baking powder, baking soda in a large bowl until thoroughly combined. Add milk mixture, oil, vanilla, and coffee water.  Beat with an electric whisk for 2 minutes until everything is just combined and scrape down the sides of the bowl and pour the batter into the cake tin and bake for 35 minutes or until a tester inserted into the center of the cake comes out clean.  

Remove from the oven and allow the cake to cool completely before reversing on a dish. Then cover with chocolate icing and garnish with fruit.