Meat-free Archives

Noodle recipes

Spinach-and- cauliflower noodles with macadamia yoghurt-and-green olive sauce and caponata-style brinjals

25 minutes

Salad recipes

Avocado, chicory and fennel slaw with mint and feta

Asian recipes

Stir-fried greens with baked tofu

30 minutes

Braai recipes

Three-cheese braaibroodjies

20 minutes

Curry recipes

Quick vegan curry

15 minutes

Brinjal recipes

Spinach-and-cauliflower noodles with macadamia yoghurt-and-green olive sauce and caponata-style brinjals

25 minutes

Cauliflower recipes

Cauliflower korma

25 minutes

Bulgur wheat and honey-roasted parsnip salad

Serves 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients

300 g parsnips, halved lengthways
1 T paprika
1 t cumin seeds
1 T ground turmeric
2 Cajun seasoning
3 T honey
3 T olive oil
300 g bulgur wheat, cooked
sea salt and freshly ground black pepper, to taste
80 g roasted, salted peanuts, for serving

For the vinaigrette, blend:

½ cup carrot juice
1 thumb-sized piece ginger, peeled and grated
3 T honey
salt, to taste
3 T white wine vinegar
3 T olive oil

Method

1. Preheat the oven to 220°C. Place the parsnips on a baking tray and rub with the paprika, cumin, turmeric, Cajun seasoning, honey and olive oil.

2. Roast for 30 minutes, or until the parsnips are cooked through and caramelised on the edges.

3. Mix with the cooked bulgur wheat, season and serve topped with the peanuts and dressing.

Cook's note: I added colour to the parsnips with turmeric and smoked paprika. They're great served with the pork belly or masala chicken.

Spinach lasagne

Kung pao chicken

Durban fish curry

Barley risotto with spinach

Spinach-and- cauliflower noodles with macadamia yoghurt-and-green olive sauce and caponata-style brinjals

Avocado, chicory and fennel slaw with mint and feta

Stir-fried greens with baked tofu

Three-cheese braaibroodjies

Quick vegan curry

Spinach-and-cauliflower noodles with macadamia yoghurt-and-green olive sauce and caponata-style brinjals

Cauliflower korma

Hot pink beetroot soup with spiced yoghurt

Lettuce-and-sesame chopped salad

Chargrilled curry-buttered mielies

Bulgur wheat and honey-roasted parsnip salad

Bulgur wheat and honey-roasted parsnip salad

Ingredients

Method