The Vegetarian

Beetroot stirfry with honey and mustard

2 medium size beetroots
1/2 tablespoon Masterfoods wholegrain mustard
-or use black mustard seeds
1/2 tablespoon honey
1 teaspoon olive oil
handful of sprouts (pea or mung bean)
+/- red chilli flakes
salt

Clean the beetroot and slice into small wedges (the smaller the wedges the quicker and easier to cook).

In a large nonstick wok, heat the olive oil and fry the mustard seeds for a second before adding the beets. Stir and add the honey. Be sure to keep stirring as you don't want anything to burn!

Continue to stir over high heat until the beets are soft and tender (taste test to make sure).

When the beets are soft, add salt to taste. Take off the heat and into a serving dish, add the sprouts and stir in while the beets are still hot. (The sprouts are mainly to add some variety and colour, not absolutely necessary)

Cauliflower and Broccoli - Spicy stir-fry

1 tablespoon olive oil

1/2 a medium cauliflower - cut up into small florets

1 large head of broccoli - cut up into small florets

1 red onion - cut into 1centimetre wedges and separate the layers.

2 inches of ginger - sliced across the grain

3-4 cloves of garlic

1 teaspoon of ground cumin

2 teaspoons of ground coriander

1/2 to 2 teaspoons dried red chilli flakes - to taste

salt

+/- 200g haloumi cheese, sliced into inch size pieces

1 tablespoon lemon juice

With a mortar and pestle, pound the garlic and ginger together (slicing the ginger cross-ways beforehand ensures the ginger breaks up without leaving long strands of fibre). (If you don't have a mortar and pestle then grate or chop finely)

In a large non-stick wok on high heat, with the oil, fry the garlic, ginger, cumin and coriander for a few seconds. Add the onion and fry until starting to turn translucent. Add the cauliflower and chilli flakes and a teaspoon of salt and continue to stir-fry for 3 minutes, stirring constantly. Then add the broccoli, shortly followed by the haloumi cheese. Remove from heat as soon as the broccoli starts to deepen in colour and the haloumi starts to melt. Drizzle over with lemon juice and plate up.

This dish is delicious with or without the haloumi cheese.

For a more Indian variation add two small tomatoes cut into wedges, at the time of adding the cauliflower, and use a teaspoon of tamarind diluted in a tablespoon of water instead of the lemon juice. Be careful with tamarind, each brand/type will be a different concentration, so add a little at a time and taste test.

Salt to taste and enjoy with rice

:-)

Thambili

 Leafy stir-fry with garlic and onion

 Quesadilla

 Mexican Chilli Beans

 Mushroom and Sweet Chilli stirfry