Indian savoystew, chickpea/beet burger, tomatosauce and gingercarrots

Today I prepared another indian inspired lunch; with a lot of spices and colours.

Chickpea/beetburgers Cook chickpeas (that have been soaked overnight and drained) with a few peeled and cut up beets. Boil until soft with vegetable stock and drain most of the water, just keep a little of it so you can mix everything. Add garam masala,(salt) garlic and  . Blend with your hand blender until smooth. Taste and see if the seasoning is good. Now, to keep all this together add buckwheat flour and mix again, you want a pretty firm dough, but not too dry.  Form burgers/patties and place  on an oiled baking tray. Cook in the middle of oven approximately 30-35 min on 175 degrees celsius. Depending on your oven and the size of your burgers.

Savoystev Cut up some onion and potatoes and savoy cabbage (and whatever else you find in the fridge that needs to be used). In a little oil, fry the onion and  a generous amount of garlic and ginger, add mustard seeds and turmeric, stir a couple of times. Add potatoes and some water to cover, then the cut up savoy and your other vegetables. Put on the lid and let it simmer with some vegetable stock until soft. Keep in mind that some vegetables cook faster so you might not want to put in everything at the same time.

Gingercarrots Blanch sliced carrots in salted water for about 2-3 minutes. Drain and season with fresh ginger (I peeled some and blended in the small blender with some water, will keep a few days), olive oil and herbal salt. If you are lucky enough to have fresh coriander chop some and sprinkle over your carrots.

Tomatosauce I really like this one. You can make a mexican style soup out of it by keeping the vegetables in chunks and adding some more to it, like corn. In some oil fry celery (green or root) onion, garlic and chili. After a few minutes add some crushed tomato, water, vegetable stock, salt and your choice of sweet (honey, maple syrup, appleconcentrate etc).Simmer for about 15-20 min. When its done, add coconut milk and blend smooth. Heat up again and taste, maybe you want to add some limejuice.

Serve all this with some brown rice and remember your salad.

This entry was posted in Recipes and more from the healthfood store. Bookmark the permalink.

2 Responses to Indian savoystew, chickpea/beet burger, tomatosauce and gingercarrots

  1. prozz!! says:

    so nice can I have some?

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