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Plant Based Box Recipes 01/10/2020

Gather around everyone – it’s curry night! To end off our colourful Heritage month celebrations, we’ve got a Durban Curry-themed Market Box for you this week. We’ve filled all boxes with fresh, all-natural and authentically Indian ingredients to help you cook up fragrant bowls of heart-warming curries, spicy sides and oh so sweet desserts – there’s something for everyone! Be sure to catch this week’s cooking tutorial with Indigenous Knowledge Queen Loubie of MakingKOS on our @ucook.market Instagram feed as she shares her Tips ‘n Tricks for making delicious soutslaai raita – video up this Friday! 

Layered Fruity Breakfast Bowl

Bolgari yoghurt, seasonal fruit, Seed & Circus granola, and honey – a breakfast must! 

  • Start by slicing some papaya and banana then add your slices to a hot pan. Follow up by adding a handful of blueberries, some honey, cinnamon, nutmeg, or any spices you have on hand. Add a pinch of salt for a mix of flavours.
  • Cook gently until the fruit is soft and warm.
  • Layer up your granola with yogurt, fruit, and honey.
  • Dig in and enjoy a bowl of brekkie dreams! 

CHEF’S TIP:

Leave some of your fruit pieces uncooked to add texture and fresh flavours to this bowl! 

Indian Breakfast Roti

Introducing the roti-pizza, topped with spiced tomato relish, charred peppers, Fauxmage Camembert cheese, onion and Naturally Organic coriander – you’re welcome! 

To start:
  • Start by preheating the oven to 230°C. 
For the tomato relish: 
  • Chop some tomato into small chunks. 
  • Fry half a diced onion in oil until soft. Add a teaspoon of Taste the Paste Rogan Josh curry paste and cook for another minute. Add your chopped tomatoes then reduce the heat and let simmer for approximately 10-15 minutes until cooked down. 
  • Taste to test – add salt, pepper, a dash of vinegar and sweetener of choice to your relish. If you like a smoother consistency, chuck your relish in a food processor.
For the charred pepper:
  • In a pan, fry some sliced pepper on high heat until slightly charred. 
For the roti:
  • Place your Prashad rotis onto a baking tray and spread with your tomato relish.
  • Top with the charred peppers and some sliced camembert. Bake your roti until the cheese is melted – approximately 10 minutes. 
  • Garnish with some chopped coriander and you have your new favourite meal! 

CHEF’S TIP:  

Dollop with some of Nuru’s Pickles atchar or your favourite condiment for an extra tasty kick!

Bread Poha 

The ultimate spicy Indian breakfast – with buttery golden soaked oats bread from SCHOON – mixed in a chunky tomato relish, and served with avocado.

  • Melt some plant butter in a pan and toast a few slices of bread, add more plant butter when you flip the slices over. Once golden, cut the toasted slices into bite-sized pieces and set aside.
  • Drizzle some oil in a pan over a low heat and add 1 teaspoon of mustard seeds, 1 tablespoon of sesame seeds and a spoon of Taste the Paste’s rogan josh curry paste. Stir and cook until fragrant – lovely aroma, hey?
  • Add one chopped onion and season to taste, cook until soft and translucent then add 1 chopped pepper, some chopped tomato, and salt. 
  • Cook on medium heat until the tomatoes are cooked through.
  • Add in the toasted bread pieces – with extra chilli if you'd like a bit of extra fire.
  • Mix all ingredients thoroughly, season to taste and allow flavours to cook into the bread. If you want the bread to be softer, cook for another minute with the lid on.
  • Dollop with some yogurt and sprinkle with chopped coriander. Love at first bite!

CHEF’S TIP: 

Serve with some fresh avocado for an added creamy healthy layer.

Sweet Potato Rosti with Avocado & Mushrooms 

Crispy sweet potato rosti cakes with avocado topped with golden Funky Fungi mushrooms.

  • In a bowl mix together 1 finely chopped onion, with 2 cloves of grated garlic. Sprinkle over 1 tablespoon of corn flour and season with salt and pepper. 
  • Over a clean tea towel, grate 1 large sweet potato (using the coarse side of a box grater). Gather up sweet potatoes in the tea towel and squeeze out as much moisture as you can from them (do this over a sink, it can get messy). Add the grated sweet potato to the onion bowl. 
  • Sift in a ¾ cup of flour into the sweet potato mix and stir well. Set aside for 5 minutes for the flour to absorb the moisture – you should be able to roll the mixture into a ball that sticks together. If there is too much moisture, mix in more flour – one tablespoon at a time, until it has a firmer hold.
  • Divide the sweet potato into 6-8 balls and flatten them out with your hands. Have fun with this!
  • Place a nonstick frying pan over a high heat with enough oil to cover the base of the pan. Once the oil is hot, fry the rostis in batches (3-4 rosti at a time). Fry for 5 minutes per side – until crispy and golden. Rest on a paper towel and season with salt.  
  • In a separate pan over a high heat with a drizzle of oil, roughly fry sliced mushrooms until golden, add in some chopped herbs of choice, and season well. 
  • Peel, core and slice your Simply Fresh avocado, then squeeze over a little lemon juice – season with salt.  
  • Plate up your sweet potato rosti, add your avocado slices to the plate and top with the fried mushroom. So delish!  

CHEF’S TIP: 

There are many options to choose from to add to this breakfast delight e.g. mushrooms, spinach, a pesto or sweet chilli sauce drizzle would all work wonders.

Taste the Paste’s Sweet Potato & Lentil Rogan Josh
Organic Real Food Factory red lentils, sweet potato, onion, fresh rogan josh curry paste, and Prashad’s hand made rotis make this an absolute winner dinner.  

  • Peel, halve and finely chop 1-2 onions, grate 3-4 cloves of garlic and pick some coriander leaves for garnish. Chop up the coriander stalks – keeping them separate from the leaves. 
  • Put a large casserole-type pan on a medium to high heat and add a few glugs of oil. Add in the onion and coriander stalks and cook for 10 minutes – until the onions are softened and golden. If you have bay leaves at home, add 2-4 (so fragrant!) 
  • Add some cubed sweet potato and a little salt and pepper. Cook until browned, stirring occasionally. Add 1-2 tablespoons of balsamic vinegar and cook for 2 minutes, then add 1 tin of cooked tomato, 1 cup of stock or water to get the desired consistency, some red lentils and the rogan josh curry paste (to taste). Bring to the boil, then turn the heat down and simmer (with the lid on) for about 30 minutes. 
  • Check the curry regularly to make sure it is not sticking to the pan or drying out and add extra water where necessary. When the lentils and sweet potato are tender, taste and add more salt/curry paste – only if you think it needs it. 
  • Serve your curr with any fluffy rice, some hot pan-fried rotis and with a few spoonfuls of various sambals (recipes under Tasty Tips) dolloped on top. Sprinkle over the coriander leaves for garnish, and serve with some of Nuru’s veg atchar on the side. Your delish dish should make you proud, Chef!

    CHEF’S TIP: 

    For the rotis, place a pan over medium heat, and toast the rotis individually for a few minutes – each side– until golden and hot. Butter up before serving.

    Sweet Potato Plant-Butter Masala 
    A rich and creamy curry made with sweet potato, spices, tomatoes, cashews and plant butter.

    • Soak a large handful of cashews in hot water for about 25 minutes. Then drain and put in a food processor with 2 to 3 tablespoons of water and blitz to a smooth paste remove and set aside.
    • Put 2 cups of diced or roughly chopped tomatoes into a food processor and blend until smooth and set aside. Alternatively you can use tinned tomato, or go half half.
    • In a pan with a drizzle of oil, fry about a cup of small bite-sized cubes of sweet potato on medium to high heat until cooked through, season to taste and set aside.
    • Melt plant butter in a pan on a low heat. Add a bay leaf and sauté for 2 to 3 seconds or until fragrant. Add some grated ginger and garlic – about a thumb of ginger and 3 cloves of garlic, and sauté until fragrant. Add the tomato puree and stir well. Cook for about 5 to 6 minutes, then add ½ a teaspoon of chilli powder and sauté. Once the tomato paste starts to clump up, add cashew paste and stir well. The cashew paste will cook quickly so keep stirring non-stop for about 3 to 4 minutes.
    • Add 1½ cups of water and mix. Simmer on a low heat until boiling. After 2 to 3 minutes of boiling, add a thumb of julienned ginger, some sliced chilli, salt and simmer until the curry begins to thicken. After the gravy thickens to your desired consistency, add in the sweet potato cubes, a ½ teaspoon of garam masala, 1 tablespoon of coconut cream and stir. Season to taste. 
    • Garnish with chopped coriander for a delightful sight!   

    CHEF’S TIP: 

    Serve with a hot, pan-toasted Prashad roti or jasmine rice and some chilli-papaya salsa (see recipe in Tasty Tips).

    Palak Chaana
    Palak chickpea curry is a thick curry made from Naturally Organic spinach and aromatics, and pieces of pan-fried organic chickpeas from The Real Food Factory. 

    • Soak your chickpeas overnight – this helps speed up the cooking time required. Keep in mind that 1 cup of dried chickpeas makes 3 cups of cooked chickpeas.
    • Add your pre-soaked chickpeas to a large pot with double their volume in water and bring them to a boil with the lid on. Reduce the heat slightly, keeping the lid ajar, and simmer for 1½ hours (or until tender). Check on them through the process, topping up the pot with hot water if the water level is getting too low. Once tender and soft – drain the water.
    • Bring a large pot of water to boil (enough to fit your spinach) – if you don't have a pot of this size, you can cook your spinach in batches. Wash and roughly chop about 400g of spinach. When the water in your large pot is boiling, add the spinach (in batches, if required) and cook until wilted, about 2 minutes – do not cook for longer as it may go brown. Remove it from the water with a slotted spoon and place it in a bowl. 
    • Peel and dice 1 onion, peel and grate a knob of ginger, peel and slice 2-3 garlic cloves and deseed and slice some chilli. 
    • Place a drizzle of cooking oil into a large pot over a low heat. Fry the onion, stirring often, for about 3-5 minutes until softened. Add the ginger, garlic, chilli (to your heat preference), and some garam masala, or your own spice mix (of turmeric, garam masala, coriander and cumin combined). Fry for another 2-3 minutes on a low-medium heat until fragrant. Stir frequently. 
    • Add your wilted spinach and about 300ml of vegetable stock, turn up the heat slightly and cook for a further 2-4 minutes, stirring occasionally. Stir through 120ml of coconut yogurt – season to taste with more chilli, salt and pepper. Use a hand blender (ideally) to blend the curry (with all the liquid in the pan) until semi-smooth. Should you need to loosen the sauce, add a drizzle of water until you reach your desired consistency – should you need to reduce it slightly, place it back on the heat for a few more minutes. We recommend a "saucy hummus" consistency. 
    • Place a frying pan over a medium heat and add a drizzle of cooking oil. Once the pan is hot, add the cooked and drained chickpeas. You’re looking to achieve crispy-ness on the outside. Remove from the pan on completion and place on kitchen paper – to catch any excess oil – then add them to the spinach curry.
    • Season further to taste and serve steamin’ hot.

    CHEF’S TIP: 

    Serve with fluffy cumin (jeera) basmati rice, or plant-buttered rotis. Garnish with roasted cashews for some extra crunch.

    Channa Masala
    A healthy take on an Indian chickpea classic! This tasty vegan dish will fill up your tummy and nourish your body and mind.

    • Soak your chickpeas overnight for a much quicker cooking time. Keep in mind that 1 cup of dried chickpeas makes 3 cups of cooked chickpeas
    • Add your pre-soaked chickpeas to a large pot with double their volume in water and bring them to a boil with the lid on. Reduce the heat slightly, keeping the lid ajar, and simmer for 1½ hours (or until tender). Check on them through the process, topping up the pot with hot water if the water level is getting too low. Once tender and soft, drain the water.
    • Zest and juice the lemon, peel and dice 2 onions, peel and grate a large knob of ginger, as well as 4-5 garlic cloves.
    • Place a pot over a medium heat with a drizzle of oil. Sweat the onion for 3-4 minutes until beginning to caramelise. Add the grated garlic and ginger, along with 2 tablespoons of your favourite curry spice blend (to taste). Cook for a further 1-2 minutes. Add more oil if necessary. Stir through 2 tins of cooked chopped tomatoes, 100ml of water, 3 cups of chickpeas, and seasoning (to taste). 
    • Lower the heat slightly, cover with a lid and simmer for 15-20 minutes, stirring occasionally, until the curry has thickened. Remove from the heat and let it rest for 5-10 minutes before serving. 
    • Just before dishing up, taste and season with sugar, salt, and pepper. Garnish with some fresh coriander
    • Serve with fluffy rice, roti, and sambal for the full ‘Channa Masala experience’ - enjoy!

    CHEF’S TIP: 

    You can add other veggies to this too. Sweet potatoes, cauliflower, baby marrow or carrots work well. But be sure to add a bit more water to the pot to ensure the veggies cook through and the curry has enough of that delicious sauce. If you prefer a creamier curry, add in some coconut milk or yoghurt. 

    Lentil Dahl-icious

    Red or yellow pepper, Real Food Factory organic red lentil and Naturally Organic spinach dahl – an Indian cuisine classic. 

    • Peel and grate about 30g of ginger, peel and grate 2 cloves of garlic, roughly chop 1 onion and slice up 1 pepper. Place all into a pot with some oil – fry until soft and lightly golden. Rinse and add about 1 cup of red lentils with some of Taste the Paste’s rogan josh curry paste (about 15ml or to taste). Stir until fragrant. 
    • Add 250ml of water and bring to a simmer. Pop on the lid and cook until the lentils are soft, adding more water as required. 
    • Toast some nuts in a pan until golden – we recommend cashews, but the choice is yours, chef! 
    • Rinse some spinach and once the lentils are cooked, add the rinsed spinach and half a tin of coconut cream to the pot– stir to wilt. Season to taste, adding more curry paste as required and a sweetener of choice. 
    • Dish up your lentil-icious and spinach dahl with some rice, sambals, and a golden toasted roti.

    NUTRITIONAL BENEFIT:

    Lentils are not only high in fibre and protein, but also contain the essential mineral – iron. Iron is a major part of the RBC as a carrier of oxygen around the body. It’s essential for physical performance, mental focus and clarity. 

    Veggie Curry Roti Wrap

    Sweet potato and Naturally Organic cauliflower veggie curry wrapped up in a toasted Prashad roti – serve hot.  

    • Cut one sweet potato into bite sized pieces. Cook in a pan of salted boiling water for about 10-12 mins until soft (with the lid on). In the final 5 minutes add a handful of Naturally Organic cauliflower florets. Drain on completion.
    • While the sweet potato is cooking, add a drizzle of oil to a pan and fry 1 chopped onion until soft. Follow by adding 2 cloves of grated garlic and any spices you desire (we like curry powder, cumin, coriander and chilli flakes) and cook for another 2 minutes. 
    • Add 200g of canned chopped tomatoes and bring to a simmer for about 5 minutes. In the final minute, add torn bite-sized pieces of Naturally Organic swiss chard and cook until wilted. 
    • Add the drained sweet potato and cauliflower to the curry and mix well. 
    • Add a couple spoonfuls of Bolgari coconut yoghurt, a handful of chopped Naturally Organic coriander and season to taste with salt, pepper and a sweetener of your choice. 
    • In a separate frying pan, dry-fry your rotis on each side until warmed through.
    • Spoon in your veggie curry and roll into wrap. And that’s a tasty wrap!

    CHEF’S TIP:

    You don't want your curry to be too runny as it will spill out of the roti wrap, so go easy on the chopped tomatoes and yoghurt.  

    Spiced Cauliflower Steak 
    Aromatic Naturally Organic cauliflower steaks with herb Bolgari coconut yoghurt and pickled baby tomatoes. 

    To start:
    • Preheat the oven to 220°C with your roasting tray inside. 
    For the pickling liquid:
    • In a medium bowl, mix 1 cup of water with ¼ cup of white wine vinegar and 2 tablespoons of sugar. Stir until the sugar is dissolved and add in a handful of sliced baby tomatoes and set aside to pickle. 
    For the cauliflower steaks: 
    • Cut off the outer green leaves of the cauliflower, trim off the bottom of the stem – making sure to keep the core intact. 
    • Cut right through the middle of the cauliflower head, this keeps the florets together. Cut thick slices, about 2-3cm thick for a heartier bite. Drizzle the cauliflower steaks in oil and sprinkle with any spices you desire (we like ground coriander, cumin and cinnamon). Season well with salt and pepper. 
    • Place the steaks on the hot oven tray and roast for 10-15mins. Baste in more oil, gently flip the steaks and roast for another 10-15mins until golden. 
    • In a bowl mix the Bolgari coconut yoghurt with chopped fresh herbs (we like mint or coriander) and a squeeze of Limey’s lemon juice and 1 clove of grated garlic (optional). Season to taste. 
    • Dish up the cauliflower steaks onto a platter, drain the pickled tomatoes (reserve the pickle liquid for another day) and sprinkle the tomatoes over with a dollop of herb yoghurt on each steak. 
    • Serve as a side dish to a curry or any dinner party dish – it won't disappoint.

    CHEF’S TIP: 

    Save the excess florets that do not convert into steaks to make bejeweled cauliflower rice (see recipe under Tasty Tips). 

    Spiced Cauli Roti with Atchar & Tomato Sambal 

    Golden Naturally Organic cauliflower, roasted in a curry butter with Naturally Organic spinach, tomato, coriander and lashings of Nuru’s Pickles atchar raita – all wrapped up in a golden Prashad roti. 

    To start: 
    • Preheat the oven to 200°C. 
    For the tomato sambal: 
    • Dice some tomato and onion, finely chop some coriander and mix together with a dash of red/white wine vinegar and season to taste. 
    For the raita: 
    • Mix some Bolgari coconut yoghurt with Nuru’s Pickles atchar and a squeeze of lemon juice. Season to taste. 
    For the spiced cauliflower and paneer:
    • Place some cauli florets on a roasting tray. In a pan over medium melt some knobs of plant butter with some rogan josh curry paste. Drizzle over the cauli florets and toss to coat. Roast in the hot oven for about 15 minutes until golden and cooked through. Season with a squeeze of fresh lemon juice and some salt.
    For the roti:
    • In a separate pan, dry-fry the roti on both sides until heated through and golden.
    • To build your roti wrap – layer up some rinsed and shredded spinach, tomato sambal, and spiced cauli. Then drizzle over with your atchar raita, roll up and tuck in!

      NUTRITIONAL BENEFIT: 

      Cauliflower is high in fiber (for digestive health), antioxidants (for cell health), choline (essential for learning and memory) and B-Vitamins (for overall cell function).

      Loubie’s Soutslaai Raita

      A Bolgari coconut yoghurt based raita with Indigneous soutslaai – adding textured goodness to any dish! Recipe by Indigenous Knowledge Queen – Loubie of MakingKos.

      • Wash the soutslaai well, then pat it dry. Remove the leaves, and cut off the stems (stems can be discarded if they are even slightly woody). Halve the leaves down their middle if they are large and slice them into pieces about half a centimeter wide – you want to have thick pieces for added texture when you dig into your raita.
      • Add a generous amount of coconut yoghurt to the chopped leaves so that they are well covered. Season to taste with a drizzle of olive oil, lemon juice, salt and pepper. Simple, yet so delicious! 

        CHEF’S TIP:

        Heat some oil in a small pan, add a teaspoon of mustard seeds, and as soon as a good few of the seeds have popped, throw them and the oil over the raita. Give it a very gentle swirl with a spoon, ensuring the oil and seeds remain visible.

        Loubie’s Sea Pumpkin Slaaitjie Sambal  

        A tangy pickled salad of onion, cucumber, tomato and sea pumpkin leaves. Recipe by Loubie of MakingKos. 

        • Peel and chop one onion into thin slices that are about 2 cm long. Generously salt them, pour juice from half a lemon over them, and mix thoroughly. Keep the bowl close at hand while the onion softens and quick pickles in the lemon and salt.
        • Slice half a cucumber into ½ cm rings, then pile the slices on top of each other and slice again into ½ cm wide batons – then lay them gently on top of the onions without combining.
        • Slice up some baby tomatoes and lay gently on top of the cucumber.
        • Rinse, and lay several Sea Pumpkin leaves on top of each other and slice them into ½ cm batons across their width. If some of the leaves are big, halve them down their length first. Lay these on top of the tomatoes.
        • Just before serving, add several glugs of good oil to the salad and mix well to thoroughly combine. Add seasoning as required. This is the side to your curry you’ve been waiting for! 

        CHEF’S TIP: 

        An excellent side to any curry or rich stew! 

        Chilli Papaya Salsa

        A deliciously sweet and tangy salsa to accompany any of your curry dishes!

        • Heat your pan to medium heat and add a splash of olive oil, followed by adding half a diced onion and any chilli of your choice – the amount of chilli is dependent on how hot you want it. Allow to soften for about 3 minutes. This is enough time for you t o learn the salsa dance. 
        • Then add a peeled, chopped cup of papaya, a handful of chopped coriander and some chopped tomato (optional) and let soften for a further 5 minutes.
        • Follow by adding a splash of white wine vinegar and a pinch of salt, let simmer for a further 8-10 minutes. 
        • Take off heat, add the mixture to a food processor and roughly blend. Allow it to cool and you are good to serve! Ps if you’re able to resist not having it all – leave some for the next day – the results are even tastier! 

          CHEF’S TIP: 

          Just a dollop of this salsa on top of a curry will add a new dimension to the dish!

          Atchar Yoghurt Carrot Slaw
          Grated Naturally Organic carrots tossed in Nuru's Pickles atchar and Bolgari coconut yoghurt – so yum!

          • Peel and grate (using the largest side of your grater) your Naturally Organic carrots.
          • Then, in a bowl mix together a few spoons of Bolgari coconut yoghurt with 1 tablespoon full of Nuru's Pickles atchar. Follow with a generous squeeze of lemon juice and mix well. Season with salt and pepper. 
          • If the paste is still a little thick, add a splash of water or citrus juice to loosen it up – citrus is our fav’ for that added zing!  
          • End by adding a handful of chopped Naturally Organic coriander, the grated carrot and paste to the bowl – toss to combine and you’re good to go, chef! 

          CHEF’S TIP: 

          This dish can serve as a side with everything – be it a protein or curry. Or to fill sandwiches and wraps and bulk up salads – the options are endless.

          Golden Cauliflower Rice
          Foolproof Naturally Organic cauliflower rice – with a tasty twist

          • Blitz Naturally Organic cauliflower in a food processor until fine. 
          • Then, in a pan – with a knob of butter and a drizzle of oil – add any spices you desire (we like turmeric, ground coriander, cumin and cayenne) and sauté for 2 minutes. Add the cauli rice to the mix and toss to combine. Cover with a lid so that the cauliflower steams and becomes tender. This should take approximately 5-8 minutes. Follow by adding some grated garlic (optional). 
          • Finely chop Naturally Organic coriander, zest one Limey’s lemon and mix through the cauli rice once cooked. 
          • Garnish with whatever exciting things you have in your cupboard or your fridge. Try and explore the textures of pomegranates and desiccated coconut with this dish– whichever garnishing you choose, remember to have fun!

          NUTRITIONAL BENEFIT:

          Adding turmeric will give the cauliflower that coveted beautiful golden colour. Plus, turmeric is a potent anti-inflammatory and antioxidant and may also help improve symptoms of depression and arthritis.

           

          The Perfect Basmati
          How to get that perfect fluffy basmati – every time!

          • Thoroughly rinse your basmati rice by submerging it in water and draining it until the water runs completely clear.
          • Then, place your rice and double the amount of water into a pot with a bit of salt and a drizzle of oil. Bring to the boil with the lid off.
          • Once boiling, reduce to a low simmer, place the lid on the pot and allow your rice to cook until all the rice water has evaporated.
          • Once the water is gone, remove the pot from the heat, remove the lid too and cover the pot with a clean dish towel instead. Then place the lid over the towel and press the lid down to create a tight seal. 
          • Leave to sit off the heat for 10 minutes and once done, you’ll have the fluffiest rice in town!

          CHEF’S TIP: 

          For a faster way use three times water to rice and allow to evaporate with the lid off on a fast boil, then when the water has evaporated follow the method from the point of removing from heat and covering with a dish towel.

           

          Rice Kheer with Papaya

          A common Indian dessert – often made with just milk, sugar and rice.

          • Rinse ¼ cup of basmati rice until the water turns clear. Then soak the rice for about 30 minutes, drain and set aside. 
          • Heat a pot on medium heat. Then add 1 teaspoon of plant butter to it, the drained rice, and 3-4 crushed green cardamom pods.
          • Toss the rice with the plant butter and cardamom for 1 to 2 minutes – stirring constantly until aromatic.
          • Then add about a liter of plant based milk to the pan, stir well and increase to medium-high heat.
          • Bring milk to a boil, stirring regularly so that the milk doesn't stick to the bottom of the pan.
          • Once the milk has come to a boil, reduce the heat as low as possible and let the kheer simmer for around 25 minutes, stirring every 2 minutes or so. The milk should reduce and the kheer should be thick with the rice cooked through. Allow to cook to your desired consistency - remember that it will thicken a fair amount once cooled.
          • Add in 4 to 5 tablespoons of sugar and mix, then add in a handful of your favourite toasted nuts. 
          • Cook the kheer until the sugar is completely dissolved.
          • Remove the pan from heat then stir in about a teaspoon of rose water (optional). 
          • Garnish with fresh chopped papaya and serve kheer warm or chilled – it’s incredibly tasty either way! 

          CHEF'S TIP:

          When you add your cardamom you can also add any extra spices such as: cinnamon, cloves, star anise or saffron! 

           

          Blueberry Frozen Yoghurt

          Easy and healthy Terra Madre blueberry frozen yoghurt 

          • Place your Terra Madre blueberries in the freezer overnight.
          • In a food processor add all your frozen blueberries, ⅓ cup of Bolgari coconut yoghurt, 1½ tablespoons of maple syrup, and a squeeze of Limey’s lemon juice. Blend mixture until smooth. Taste to test and add more maple syrup/yoghurt/lemon according to your taste preference.  
          • Place into a tupperware and freeze for 30-40mins only. (Do not freeze for any longer - or your yoghurt will freeze into a solid block). 
          • Scoop into balls and place your beautiful frozen yoghurt into a bowl. Elevate its taste by garnishing with a few thyme leaves and any nuts you find in your cupboard. Enjoy!

          CHEF’S TIP:

          Blueberries can stay frozen in your freezer for up to 6 months.

          Lemon Coconut Yoghurt Cake

          A delicious lemony vegan tea-cake – that’s oh so good!

          • Preheat the oven to 180°C and grease your loaf pan.
          • Sift together 1 ½ cups of all-purpose flour, 2 teaspoons of baking powder and ½ a teaspoon of salt into a bowl. 
          • In a separate bowl, whisk together 1 cup of Bolgari coconut yoghurt, 1 cup of sugar, 3 tablespoons of ground flax mixed with 9 tablespoons of water, the zest from two lemons and ½ a teaspoon of vanilla essence. 
          • Once the wet ingredients are combined, fold in ½ a cup of vegetable oil and then add it to your dry ingredients. Gently fold everything together making sure it’s all incorporated and then pour it into your bread loaf. 
          • Bake for about 50 minutes or test if ready by inserting a wooden skewer into the centre of the cake – the skewer should come out clean.
          • While your loaf is baking, make the glaze. Cook up a ⅓ cup of lemon juice and a ⅓ cup of sugar in a small pan until the sugar dissolves and the mixture is clear. 
          • When the cake is cooked and cooled slightly, carefully remove it from the tin and place it on a baking rack. While the cake is still warm pour the glaze over your cake and give it time to soak in. Serve it up with a nice cup of tea and your afternoon is sorted! 

            CHEF’S TIP: 

            You can also substitute the flax for two or three very well mashed bananas!