Ingredients

2 red onions
2 potatoes
1 sweet potato
2 carrots
1 eggplant
1 zucchini
1 red capsicum
1 lemon
4-5 cloves garlic
2-3 chillis
1 small tin tomatoes
4 tbsp tomato paste
salt & pepper
water
chilli flakes
cumin
1/4 cup olive oil

Pre-heat oven to 200 degrees. Peel the lemon, garlic, potatoes, carrots and sweet potato. Cut all the vegies and the lemon into chunks and put them in a casserole dish together with the garlic cloves and roughly chopped chillis. In a separate bowl, mix the tomatoes with tomato paste, salt & pepper, chilli flakes and cumin. Add one cup boiling water and stir. Add olive oil. Stir the sauce through the vegies and cover the casserole dish with foil or a lid. Cook in the oven for one hour then remove the lid and cook a further 10 minutes.

To make it a feast, sprinkle with toasted almonds and serve with couscous, yoghurt & cucumber and crispy pita chips on the side. Serves 4, or 2 with awesome leftovers the next day.

Ingredients

1/2 pack soba or udon noodles
250g tofu
vegetable oil
sesame oil
1/2 cup sesame seeds
1 sweet potato, diced
1 eggplant, diced
2 red onions, quartered
handful green beans
1 cucumber
2 cups rocket

Dressing:
1 lemon
1/4 cup olive oil
1/4 cup tamari
1 teaspoon sesame oil
2cm fresh ginger, finely chopped
1 clove garlic, finely chopped
1 red chilli, finely chopped
1 teaspoon wasabi
1 tablespoon raw sugar
chopped fresh mint &/or coriander

For the salad:
Pre heat oven to 180 degrees.
Cook the noodles in boiling water until just tender, then rinse in cold water & set aside.
Slice the tofu into 1.5cm slices and shallow fry in oil until browned both sides.
Drain on kitchen paper then sprinkle with sesame oil & set aside.
Meantime, toast the sesame seeds in a pan & set aside.
Toss the eggplant, sweet potato & red onions in olive oil and lay out on a baking tray.
Sprinkle the eggplant with salt & put the tray in the oven for 15 minutes or until well browned.
Steam the green beans for a few minutes until just tender.
Put all the hot ingredients into the freezer for a few minutes to cool them down.
Chop the cucumber finely and put in the salad bowl with the rocket and noodles.

For the dressing:
Combine all ingredients in a jar & shake well.

To assemble the salad, take the ingredients out of the freezer, add to the salad bowl, throw in the dressing and toss well.

Serves 4 as a side or 2 hungry people as a main meal.

Ingredients

For the burritos:
1 packet mountain bread
1 can beans (IGA have good organic black beans in the gourmet section, or use kidney beans)
1 tbsp olive oil
1 onion
3-4 cloves garlic
1-2 red chillis
2 tomatoes
4-5 mushrooms
spinach (frozen or fresh)
tomato paste
smoked paprika

For the topping:
small tin tomatoes
tomato paste
tasty cheese

For the salsa:
1 red capsicum
1 red onion
1 mango
fresh mint (or coriander, or basil)
1 lemon or lime
salt
raw sugar

For the guacamole:
1 avocado
1 lemon or lime
salt & pepper

Pre heat the oven to 180 degrees and place the capsicum on the top shelf to roast.

First make the burrito filling: saute the onion, garlic and chilli in the olive oil until the onion is soft. Drain & rinse the beans and add to the pan, together with diced tomatoes and sliced mushrooms. Add the spinach and stir though. Cook for a few minutes until spinach is wilted, then add a good pinch of smoked paprika and a tablespoon of tomato paste. Set aside.

Meantime, make the topping: mix the tinned tomatoes with a couple of tablespoons of tomato paste and heat through, crushing the tomatoes with a spoon.

Fill each sheet of mountain bread with 3-4 spoonfuls of filling then rollup and place side by side in a baking pan. Spoon the topping over the top of the burritos and sprinkle with grated cheese. Bake in the oven for 15 minutes.

While the burritos are baking, make your salsa. Remove the charred capsicum from the oven and peel off the blackened skin. Remove seeds and chop finely. Chop the mango flesh and finely dice the red onion and throw ‘em all together with some finely chopped mint (mint is best, but coriander or basil are nice too), juice of one lemon or lime, half a teaspoon sugar, and a pinch of salt.

Finally the guac: mash the avocado flesh and add the juice of one lemon or lime, salt & pepper & stir through.

Serve the burritos with the salsa & guac on the side. Serves 4.