Sweet, roasted veg and protein-packed chickpeas layer up into a colourful, hearty jar that’s as satisfying as it is sunshine-ready. 

Roast veggie & chickpea jar

Serves 4 

Ingredients

1 can (400g) chickpeas, drained and rinsed
2 tsp olive oil
1 tsp each paprika, onion powder and garlic powder
1 tsp cumin seeds
Salt and milled pepper
1 can (410g) butterbeans, drained and rinsed
2 tsp tahini paste
1 lemon, zested and juiced
1–2 Tbsp water (if needed)
400g cooked beetroot, diced
500g cooked pumpkin, diced
2 cups cooked quinoa
2 discs feta, crumbled
125g baby spinach
2–3 Tbsp vinaigrette-style dressing, to serve
Garlic bread, to serve 

 Method

1. Preheat oven to 200°C.
2. Scatter chickpeas on a baking tray, drizzle with olive oil, spices and seasoning. Roast for about 10 minutes, tossing halfway through. 
3. Blitz butterbeans, tahini ,lemon zest and juice to taste using a small food processor or stick blender. If needed, add some water for a looser consistency. Season. 
4. To assemble, place butterbean hummus in the bottom of the jars, followed by beetroot, pumpkin, quinoa, chickpeas, feta and spinach. 
5. When serving, tip over the jar into a bowl and mix contents, drizzle with vinaigrette and enjoy with garlic bread. 

Tips for layering salads in jars 

Dressings, sauces or juicy meats always go into the jar first, layered on the bottom. Then, sturdy veggies (such as carrots, cucumbers and peppers) are layered on top to keep them from getting soggy. Add grains, beans and other proteins in the middle, and finish with soft items and leafy greens to keep everything crisp. Pack tightly and keep the jar upright for the freshest results. 

Recipes & styling: Lichelle May 
Photographs: Zhann Solomons

Also read: Marinated pepper, chorizo & chickpea salad

The post Roast veggie & chickpea jar appeared first on MyKitchen.

Ready to shake up your weekly menu? These 4 vegetarian recipes are anything but ordinary! From a golden mushroom, asparagus and pea tart to a creamy cauliflower mac and cheese – these veggie meals are packed with flavour, fun and flair. 

1. Mushroom, asparagus and pea tart  

Ingredients 

1 roll puff pastry, defrosted
250g cultured cream
2 tsp wholegrain mustard
2 Tbsp chopped fresh parsley or coriander
Salt and milled pepper
1 bunch asparagus tips, trimmed
1 punnet (250g) white button mushrooms, sliced
½ cup frozen peas
3 Tbsp melted butter  

Method 

1. Preheat oven to 200°C. 
2. Roll pastry out onto a lightly floured surface to about2mm  
3. Press the pastry into a greased23cm rectangular loose-bottomed tin. Prick the base with a fork. 
4. Combine crème fraîche, mustard and herbs. Season well. 
5. Spread mixture over pastry base and bake for 10 minutes. 
6. Add asparagus and mushrooms, then bake for 15-20 minutes and remove from the oven. Season. 
7. Scatter with peas, drizzle with butter and return to the oven for another 5-8 minutes. 
8. Slice and serve while warm. 

Recipe and photographs: courtesy of Fresh Living magazine. 

2. Chunky baba ganoush with onion rings  

Ingredients  

For the baba ganoush   

4 medium brinjals
2 whole garlic cloves
2 Tbsp olive oil
Salt and milled pepper, to taste  

For the onion rings   

6 Tbsp flax seeds, blended to a flour
7 Tbsp water
1 onion, sliced into rings
1 cup flour
Flax seeds, for crumbing 

For the tomato paste   

1 cup sun-dried tomatoes, soaked in water or oil
1 cup rosa tomatoes
¼ cup dates
½ large red onion
½ cup olive oil
1 tsp miso paste
Chilli, to taste  

To serve   

Olive oil
Chilli, chopped
Bread or crackers  

Method  

1. For the baba ganoush, preheat the oven to 180°C. Create 2 foil parcels, each with 2 brinjals a garlic clove. Drizzle with oil, season well and wrap tightly. Bake for 40 minutes. Open the foil packets and bake for another 20 minutes. Remove and set aside. 
2. For the onion rings, mix flaxseed flour with the water. This will be your “egg wash”. Dip the onion slices in the egg wash, then the flour to form a coating. Dip in flax seeds for a crispier  Fry the onions in 180°C oil for roughly 4-6 minutes, until golden and crispy. Leave in a warm oven until ready to serve. 
3. For the tomato paste, place all the ingredients in a blender and blend until smooth. Season with salt and pepper. 
4. To serve, place the brinjals on a plate, break open with a fork and mash the flesh. Season with salt, pepper and olive oil. Top with tomato paste, onion rings and fresh chilli. Enjoy with crackers or bread. 

Recipes & styling: Amerae Vercueil
Photography: Samantha Pinto 

3. Cucumber goddess sandwich   

Ingredients  

For the mayonnaise pesto   

¼ cup mayonnaise 
2 Tbsp basil pesto  

To serve   

4 slices seeded brown bread, toasted 
½ large cucumber, thickly sliced 
1 avocado, sliced 
Handful lettuce, washed 
Small handful micro herbs 
1 lemon, juiced 
Salt and milled pepper   

Method  

1. Combine mayonnaise and pesto.  
2. Spread two slices of bread with pesto mayo and top each with a layer of cucumber,avocado, lettuce and herbs.   
3. Finish each sandwich with a drizzle of lemon juice and seasoning. Close with remaining toast to create a sandwich.  

Chef’s tip: Bulk up this sandwich with shredded rotisserie chicken, ham or roast beef for a more substantial lunch.    

Words: Chad January
Photography: Zhann Solomons   

4. Cauliflower mac and cheese   

Ingredients   

2 Tbsp butter 
2 Tbsp olive oil 
1 onion, chopped 
2 cloves garlic, chopped 
3 sprigs each thyme and rosemary 
1 large cauliflower, broken into florets 
2 cups milk 
1 cup cream 
2 cups grated Cheddar 
1 packet (500g) macaroni, cooked
1 punnet vine or cherry tomatoes 
3 slices crusty bread, torn into chunks    

Method   

1. Preheat oven to 200°C.  
2. Heat butter and oil in a pan and sauté the onion until golden. 
3. Add garlic, herbs and ¾ of the cauliflower and fry for 1 minute. 
4. Pourin milk and cream, then simmer gently for about 10-15 minutes or until liquid is reduced by half.  
5. Mash cauliflower to create a sauce and stir through the cheese.  
6. Toss pasta through sauce and transfer into a greased ovenproof dish.  
7. Top with tomatoes and bake for 15-20 minutes or until golden and cheese has melted.

Recipe & photographs: courtesy of Fresh Living magazine 

Also read: Cosy vegetarian weeknight dinners (in under an hour) 

The post 4 Vegetarian recipes to add to your meal plan ASAP appeared first on MyKitchen.

November is World Vegan Month. Bite into decadence when you make these vegan tofu brownies!

Vegan tofu brownies 

Instead of the ginger bites, swirl through natural peanut butter, vegan chocolate spread or berry jam to top off these decadent brownies.

Makes 16 

Ingredients

1 cup (200g) treacle sugar, firmly pressed
½ cup (125ml) vegetable oil
½ cup (115g) vegan butter or margarine
300g silken soft tofu
1 Tbsp (15ml) instant coffee
1 Tbsp (15ml) boiling water
1½ cups (225g) cake flour
1½ cups (185g) cocoa powder
½ tsp (2.5ml) baking powder
1 tsp (5ml) flaky salt
40g raw gingerbread chocolate-coated bites, halved
Vegan ice cream, to serve (optional) 

Method

1. Preheat the oven to 180°C. Grease and line a 20cm square tin.
2. Whisk together sugar, oil and butter using an electrical whisk for about 2 minutes.
3. Add tofu and whisk for another 20 seconds until smooth.
4. Combine coffee and boiling water, stirring to dissolve granules.
5. Add coffee mixture to the bowl and beat for another 20 seconds until combined.
6. Sift together flour, cocoa and baking powder, then add salt. Pour wet ingredients into dry sifted mixture.
7. Whisk the mixture on slow until the flour has just combined. Be careful not to overmix – the batter should resemble a biscuit dough.
8. Spoon mixture into prepared tin, pressing chocolate bites into the mix.
9. Bake for 22-25 minutes, or until the top is cooked and the middle feels springy.
10. Cool for 20 minutes, then slice into squares and serve with ice cream, if you like.

Recipes & styling: Sjaan Van Der Ploeg
Photography by: Zhann Solomons

Also read: 4 Vibrant plant-based recipes for World Vegan Day  

The post Vegan tofu brownies  appeared first on MyKitchen.

Healthy, vibrant, quick and easy, this humble vegetarian curry is packed with flavour.

Sweet potato brinjal curry

Serves 4-6

Ingredients

½ cup olive or canola oil
600g baby brinjals, roughly chopped
1 onion, chopped 
1 tsp cumin seeds 
5 cloves garlic, chopped 
2cm knob grated ginger
1 chilli, deseeded and finely chopped
1 tsp ground coriander
½ tsp chilli powder
½ tsp turmeric
1 can (400g) peeled and chopped tomatoes
1 Tbsp sugar
2 large, sweet potatoes, peeled and cubed
1 cup water
½ lemon
Salt and milled pepper
Handful chopped coriander
Bread, for serving    

Method 

1. Heat half the oil in a heavy-based pot over medium heat. 
2. Add the brinjals and fry on both sides until golden brown. Remove and set aside. 
3. Heat remaining oil in the same pot and sauté onion and cumin seeds until fragrant and soft, about 5-8 minutes.
4. Add garlic, ginger, chilli and spices, then saute for about 3 minutes. 
5. Tip in tomatoes, add sugar and simmer for 8-10 minutes.
6. Add sweet potatoes and water, cook for another 15-20 minutes. 
7. Stir in fried brinjals and cook for 10 more minutes, stirring occasionally and adding extra water if needed. 
8. Add a generous squeeze of lemon juice and season. 
9. Stir through coriander and serve with bread on the side. 

Cook’s note
Sop up with buttery garlic naan or parathas for the ultimate ‘utensil’. 

By: Sjaan van der Ploeg
Photography by: Fresh Living magazine
Text courtesy of MyKitchen magazine

The post Sweet potato brinjal curry  appeared first on MyKitchen.

Craving comfort without the meat? These three hearty meals with chickpeas are packed with flavour, texture, and all the cozy vibes you need this autumn. Who knew you could even make a yummy sweet treat with chickpeas? 

Grilled breakfast naan with spinach pesto and chickpeas 

Serves 6 // Cooking time 35 minutes 

Ingredients  

For the roasted chickpeas 

2 tins (410g each) chickpeas, drained, rinsed and dried
2 Tbsp olive oil
1 Tbsp cumin
2 tsp ground coriander
2 tsp dried origanum
1 tsp paprika
1 Tbsp sesame seeds  

For the spinach pesto 

1½ cups spinach, stems removed
½ cup basil
3 Tbsp parsley
3 Tbsp almonds, chopped
¼ cup olive oil
1 garlic clove, crushed
3 Tbsp grated hard cheese
2 Tbsp lemon juice  

For the grilled breakfast naan 

1 cup sour cream
6 naan breads, toasted
6 poached eggs
½ red onion, sliced
2 wheels feta, crumbled 

Method 

For the roasted chickpeas 

1. Preheat oven to 200°C. Line a baking tray.
2. Spread the chickpeas on the prepared tray and drizzle with olive oil. Toss through the spices and sesame seeds.
3. Bake for 25 minutes, stirring every 10 minutes, until the chickpeas are crisp.

For the spinach pesto 

1. Blanch the spinach and squeeze out any excess liquid.
2. Add this, along with the remaining ingredients to a food processor and blend.

For the grilled breakfast naan 

1. Spread sour cream and spinach pesto on each naan. Top with an egg and onion, feta and chickpeas.

Recipe & styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za 

Chickpea and spinach stew with toasted almonds 

Serves 4 // Cooking time 20 minutes 

Ingredients 

2 cloves garlic, peeled and crushed
Olive oil
2 × 400g tins cream of tomato soup
410g tinned chickpeas, drained
2 cups baby spinach
3 Tbsp flaked almonds, toasted
Salt and milled pepper 

Method 

1. Fry garlic in olive oil until golden. Add the soup and cook over high heat for 15 minutes, stirring occasionally.
2. Add chickpeas and cook for 5 minutes. Remove from the heat and add the spinach.
3. Season with salt and pepper, and garnish with flaked almonds.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za 

Choc-chip chickpea brownies 

Serves 9 // Cooking time 1 hour 

Ingredients 

2 × 410g tinned chickpeas, drained and rinsed
1 cup peanut butter
1 cup honey
½ cup coconut sugar
2 Tbsp almond milk
4 tsp vanilla essence
1 tsp salt
1 tsp baking powder
1 tsp bicarbonate of soda
1 cup chocolate chips, plus to decorate
Sea salt, to decorate
Dark chocolate, to decorate 

Method 

1. Preheat oven to 180°C and grease a 20 cm baking tin.
2. Place all ingredients, except the chocolate chips and sea salt, in a food processor. Blend until smooth. Stir in chocolate chips with a wooden spoon.
3. Pour the batter into the tin and spread evenly. Sprinkle with chocolate chips and sea salt.
4. Bake for 30–40 minutes, until the edges just pull away from the tin, and the top is set and slightly golden brown.
5. Allow to cool for at least 15 minutes, then drizzle with melted dark chocolate and raw caramel. Slice into 9 brownies.

Recipes & styling: Amerae Vercueil
Photography: Andreas Eiselen 

Also read: 4 delicious ways with mushrooms 

The post 3 Comforting meat-free meals with chickpeas appeared first on MyKitchen.

Tick off all those healthy food groups with this healthy (and delicious) salad

Halloumi & melon summer salad 

Serves 6 

Bulk up this meal by serving with couscous, bulgur wheat or brown rice. 

Ingredients

For the balsamic vinaigrette 

¼ cup olive oil
2 Tbsp balsamic vinegar 
2 tsp wholegrain mustard 
1 clove garlic, minced 
2 tsp honey   

Oil, for frying
1 block (300g) halloumi, thinly sliced
1 packet (40g) rocket
350g exotic mixed tomatoes, halved
1 avocado, peeled, pitted and diced 
2 large carrots, peeled and sliced into ribbons
2 blocks feta, crumbled
½ red onion, sliced into petals 
1 papaya, peeled and sliced into thin wedges 
5-8 radishes, thinly sliced  

Method

1. Combine balsamic vinaigrette ingredients and set aside.
2. Add oil to a hot pan and fry halloumi until golden and crispy. Drain on kitchen paper. 
3. Combine remaining ingredients on a serving platter and season. Top with crispy halloumi and drizzle with balsamic vinaigrette just before serving. 

Words & recipes: Sjaan van der Ploeg 

Photographs: Zhann Solomons 

Also read: Substantial salads that will steal the show

The post Halloumi & melon summer salad recipe appeared first on MyKitchen.