Recipes
The two following, delicious recipes are courtesy of Jane Sen from her beautiful and
inspirational books: "Healing Foods" and "More Healing Foods".
(There will be some more meal and snack ideas on the Meals Snacks Tips and Ideas page - very soon).
inspirational books: "Healing Foods" and "More Healing Foods".
(There will be some more meal and snack ideas on the Meals Snacks Tips and Ideas page - very soon).
serves 4
2 medium aubergines , enough water to cover
4 tablespoons olive oil
4 cloves
2 bay leaves
1 cinnamon stick
1 medium onion, finely chopped
4 garlic cloves, finely sliced
2 tablespoons tomato purée/paste
2 tomatoes, finely chopped
75g (3oz) pine nuts
75g (3oz) currants
half teaspoon ground black pepper
2 tablespoons tamari
25g (1oz) chopped fresh basil or coriander
2 tablespoons olive oil
Drop the whole aubergines into a large pan of boiling water, boil gently for 15 minutes. Drain and cool. Cut in half lengthways (if you can keep half the stalk on each, it looks nice). Carefully cut the flesh into pieces, keeping the skin whole.
Heat the oil in a heavy pan with the cloves, bay leaves and cinnamon. Add the onion and garlic, soften for a few minutes. Add the tomato puree (tomato paste) and cook a minute or two longer before adding the rest of the ingredients, along with the chopped flesh of the aubergine. Cook and stir for 5 minutes.
Stir in the fresh herbs and pile into the aubergine skins. Place in a greased ovenproof dish. Drizzle with a little olive oil and bake for 20-30 minutes 180°C/350°F/gas 4.
Serve with rice and salad.
serves 4-6
50g (1lb) mung beans
6 garlic cloves
1.5kg (3lbs) potatoes, scrubbed
300ml (½ pint) soya milk
1 tablespoon olive oil
50g (2oz) cornflour
300ml (½ pint) apple juice
600ml (1 pint) water or cooking liquid from beans
150ml (¼ pint) tamari
1 teaspoon low salt stock, bouillon powder or yeast spread
2 onions, finely chopped
3 tablespoons fresh or dried sage leaves
4 tablespoons olive oil
2 carrots, grated
1 teaspoon ground black pepper
Cook the beans for 45 minutes in boiling water to which the garlic cloves have been added. Reserve the water for later use in this recipe if desired.
Boil potatoes with their skins on until they are tender. Then drain and mash well, adding the milk and oil.
Mix the cornflour to a smooth paste with a little of the liquid, then carefully mix in the rest of the ingredients.
Sauté together gently until soft, about 10-15 minutes. Adding the mung beans, stir well and pour in the apple juice mixture and simmer, stirring until thickened. Tip into the greased ovenproof dish, top with the mashed potato and bake 220°C/425°F/gas 7, for about 20 minutes, until just browned.