Mitch went berserk on his cooking day last week, treating us to Mumbai Cabbage Wraps, Vegetable & Lentil Pyramids, Apple and Cucumber Salad with Peanut Ginger Dressing, and Apricot Sesame Slice.
Mumbai Cabbage Wraps
2 cups shredded red cabbage
1/4 cup diced dried papaya or mango
1/4 cup ABC spread or other nut butter
1 tsp garam masala
1 tsp cumin
1 tsp tumeric
2 tbsp orange juice
4 wholemeal Sorj breads
Mix all ingredients except bread in a bowl. Divide evenly between Sorj breads and roll up.
Vegetable & Lentil Pyramids
250 g wholemeal flour (we used spelt)
1 tsp bicarb soda
juice of 1/2 lemon
75 g tahini
140 ml water
2/3 cup French green lentils or other small lentils
1 1/3 cups water
1/2 onion, diced
1 carrot, diced
140 g peas
2 tsp smoked paprika
1 tsp oregano
1 tbsp nutritional yeast
Mix flour, bicarb soda amd lemon juice. Whisk tahini into water and pour into flour. Stir lightly until it forms a rough ball. Roll out between sheets of baking paper, or on a floured surface. Cut into 8 squares, each 10 cm.
Rinse lentils, then bring to the boil in 1 1/3 cups water. Turn heat down and simmer, covered, for 10 minutes. Add onion and continue simmering for another 10 minutes. Add carrot and simmer for another 10 minutes. Add peas and seasonings and simmer for another 10 minutes or until lentils are tender.
Wet the edges of the pastry squares. Divide filling evenly between pastry squares. Pinch adjoining edges together to form a square pyramid shape. Bake at 175°C for 30 minutes.
Apple & cucumber salad
This was really just something we threw together – use the ingredients in your desired proportions:
Red apple, thinly sliced
Lebanese cucumber, thinly sliced
Peanut Ginger Dressing
2 oranges, peeled
1/4 cup rice vinegar
1/8 cup peanut butter
1/8 cup ABC spread or other nut butter
1 tsp balsamic vinegar
1/2 cm piece fresh ginger, peeled
1 clove garlic
Blend all ingredients in a food processor until smooth.
Apricot Sesame Slice
50 g dried apricots, diced
120 g tahini
2 tbsp malt extract
1/2 tsp bicarb soda
2 tbs0 water
100 g rolled oats
130 g wholemeal flour (we used spelt)
150 g date sugar
70 g desiccated coconut
2 tbsp sesame seeds
150 ml oat or nut milk
Preheat oven to 180°C.
Place tahini and malt extract in Thermomix bowl and cook for 1 minute at 60°C on speed 2 (or stir over low heat in saucepan until well-mixed).
Add bicarb soda and water and mix for 5 sec on sp 2 (or stir into tahini mixture).
Add oats, flour, coconut, sesame seeds, oat milk and apricots and mix for 20 sec on sp 1, using the Thermomix spatula.
Spread mixture into a lamington tin lined with baking paper. Bake for 30 mins or until golden brown. Allow to cool in the pan and cut into squares.
More delicious, healthy recipes at www.empowertotalhealth.com.au/eat-healthy