and there goes April! Recipes for the first week in May...
This Berbere lentil stew also features dried fava beans and the Berbere spices - a blend from Northern Africa. Tomatoes, red onion, garlic, spring onion... Is a good thing for cooler days, would recommend with flatbread. Vegan, DF and GF
The Tamari seeds are much more than decorative here - they add crunch and salt and depth of flavour...there's a good hit of freshly grated nutmeg in here also. Pumpkin and Potato soup, with Tamari seeds (pumpkin and sunflower seeds). Vegan, DF and GF
The beetroot is baked with fennel to bring out the sweetness, there's quinoa, broccoli and a little bit of kale, and walnuts. This Baked Beet Bowl is a great autumn salad - works well as a warm salad. Vegan, DF and GF
Roast up whatever veg you have on hand - cauliflower, pumpkin, potatoes, beetroot, broccoli... make a dipping sauce with peanut butter, tomato, some garlic and ginger, some chilli, red onion... it's great sharing food. Roast veg with GadoGado sauce. Vegan, DF and GF
More garlic, more ginger! And some sesame - oil and seeds, spring onions, and chicken mince. These burger patties are light and delicious. The dipping sauce is a great companion... you could have these in a bun, or just with salad... folded into a tortilla or a pita... Chicken burgers with ginger and sesame. DF and GF
And finally a Goan Fish curry. I rashly made this for someone whose grandparents had come from Goa... (I didn't know this before they were at the table...) but it passed the test! I added corn kernels and red pepper to the rice in this picture, which is also a good time. DF and GF