My grandmother shared this authentic South African curry recipe with me after seeing that I gained about 20lbs eating Kraft Dinner after my first year of university. If you're going to be fat, at least eat well!
Heat oven to 175 C.
Soak the bread in milk, squeeze dry and crumble. Set aside.
Heat oil in a pan over medium heat. Add onions and garlic and cook until softened. Toss in the ginger, sugar, curry powder and tumeric and cook until fragrant.
Add seitan, crumbled bread, chutney, raisins and nuts. Season with salt and pepper. Cook for a further 5-7 minutes on low-medium heat until the flavours come together. Be careful not to overcook or it will become dry.
Transfer your mixture to a greased casserole dish. Beat together the eggs, milk, salt and grated lemon rind, then pour over the seitan mixture.
Bake in the oven for 45 minutes or until top has set.
Serve with yellow rice.
Combine water, rice, turmeric and cinnamon sticks and bring to boil over high heat. Turn to low, stir in raisins, cover and simmer for 12-15 minutes or until rice is tender. Season with salt.
These vegetable side dishes were shared by my Couchsurfer friend, Victor, and are a staple in Taiwanese cuisine. Eat them alone with rice for a vegan option, or put an egg on it for extra protein and deliciousness!
Melt your butter in the pan and throw in your celery, onion and garlic and sautée on medium heat until onions are translucent. Add herbes de provence, salt and pepper and lower the heat, cooking for 5-7 more minutes.
While your onions and celery are sautéeing, rip your baguette into small cubes and place in a bowl. Once your sautéed mixture is done, pour it over the bread and add broth little by little. The texture should be moist, but not soupy.
Heat 1 tsp of coconut oil or vegan butter in the same pan on medium-high heat. Transfer your stuffing to the pan and cook until golden brown (4-5 minutes). Flip like a pancake to toast the other side.
Break up your stuffing in the pan with a wooden spoon. You should have crispy parts and gooier moist parts - the perfect stuffing texture. Transfer to a serving plate or bowl and devour with gravy.
Drain your chickpeas and rinse them well to avoid any gassy catastrophes. Discard the leaves of the beetroot and scrub well to remove dirt, then grate them.
Add all of the ingredients except for the oil, flour, fresh herbs and sesame, cumin and pumpkin seeds into a food processor and pulse until combined. You want your falafel to have texture, not have it turn into hummus. Combine the fresh herbs, pumpkin seeds and mix in flour until you have an easily moldable mixture.
Heat olive oil in a pan on medium heat. While the oil heats up, roll your falafels into small golf-sized balls and dip into a small bowl of sesame seeds. Flatten the balls in the pan, cooking for 3-5 minutes on each side.
Serve alone with salad and dipping sauces, or in a pita wrap with fresh vegetables.