A hearty, spiced lentil soup, where pulses expand into a rich, comforting bowl perfect for feeding many on cold winter nights. 

Moroccan lentil soup

Serves 6-8 

Ingredients  

2 Tbsp olive oil
1 onion, finely chopped
2-3 celery stalks, finely diced
3 carrots, peeled and finely diced
3-4 cloves garlic, sliced
2 Tbsp harissa paste
2 Tbsp tomato paste
2 tsp cumin seeds
2 cinnamon sticks
½ tsp ground turmeric
1 tsp smoked paprika
1 tsp smoked or regular chilli flakes
5 large tomatoes, seeds removed and finely diced
6 cups vegetable stock
200g dried red split lentils, rinsed
Salt and milled pepper
400g canned chickpeas, drained and rinsed
30g coriander, roughly chopped
Crusty bread, to serve

For the tahini drizzle

2 Tbsp tahini paste
3 Tbsp water
1 lemon, zested & juiced
Salt and milled pepper 

Method  

1. Heat oil in a large pot on a medium heat. Sauté onion, celery and carrot for 5 minutes. 
2. Add garlic, harissa, tomato paste and spices. Sauté for another 2-3 minutes. 
3. Add tomatoes and fry for 2-3 minutes.
4. Add stock and red split lentils. Season, cover with a lid and allow to simmer for about 15-20 minutes. 
5. Once the lentils are al dente (tender but still have some bite), add chickpeas and allow to heat through. 
6. Add ⅔ of the coriander and adjust seasoning.
7. Mix together tahini drizzle ingredients and season. 
8. Serve soup drizzled with tahini and a sprinkle of remaining coriander, with bread on the side. 

Recipe & styling: Lichelle May 
Photography: Zhann Solomons 

Also read: Spicy chorizo & potato soup 

The post Moroccan lentil soup appeared first on MyKitchen.

A fibre-packed treat that tastes great without the added chocolate coating. Slice bars to your preferred size – these are 7x5cm. 

Breakfast Muesli Bars

Makes 12 

Ingredients

4 (70g) medjool dates, pitted and finely chopped (or 70g chopped date block)
1 cup (250ml) boiling water
2 cups (220g) rolled oats
¼ cup (20g) cocoa
¼ cup (50g) dried apricots, finely chopped + extra for topping
¼ cup (30g) almonds, chopped + extra for topping
1 cup (145g) multi-seed mix
1 cup (250g) smooth peanut butter

For the topping

180g dark chocolate
2 tsp coconut oil
2 Tbsp pumpkin seeds 

Method

1. Line a 20x20cm baking dish with tinfoil.
2. Add dates and water to a bowl and mash to soften. Set aside for 5 minutes.
3. Add oats, cocoa, apricots, almonds and the seed mix to a different bowl, stir to combine. 
4. Whisk peanut butter through the date-water mixture until smooth. Scoop this mixture into the bowl with the dry ingredients.
5. Use your hands or a wooden spoon to mash everything together thoroughly.
6. Press mixture into the tin, flattening evenly. Refrigerate for 30 minutes. Slice into 12 bars and enjoy as is, or continue with the method below to coat in chocolate. 
7. Line a tray with baking paper and refrigerate for a few minutes.
8. In a mug, melt together chocolate and coconut oil until smooth.
9. Dip half of each bar into the chocolate, using a knife to remove the excess dripping off. Place on the cold baking tray.
10. Sprinkle the extra seeds, apricot and almonds over the chocolate coating. Repeat with remaining bars. Leave to set completely before storing in an air-tight container for 1-2 weeks. 

Cook’s tip  

Pack muesli bars into lunchboxes, enjoy as an after-school study snack or take them along on a hike. 

Recipe & styling: Sjaan van der Ploeg 
Photography: Zhann Solomons 

Also read: Scroll-stopping #TikTok breakfasts we still make on repeat

The post Breakfast muesli bars appeared first on MyKitchen.

Translating to “little rolls” or “little bundles” in Italian, these thinly sliced brinjals are grilled and wrapped around a creamy ricotta filling. 

Brinjal Involtini

Serves 4 

Ingredients

2 brinjals (350g each), washed and trimmed at the top and bottom
Salt and milled pepper
5 Tbsp olive oil
Basil leaves, for serving

For the filling

1 tub (340g) ricotta
½ cup (56g) grated Parmesan + extra for topping
1 egg
2 cloves garlic, minced
20g parsley, finely chopped
10g basil, finely chopped
1 lemon, zested and juiced
½ cup panko breadcrumbs
Salt and milled pepper

For the sauce

3 Tbsp olive oil
2 Tbsp tomato paste
2 cloves garlic, minced
1 tsp dried origanum
1 tsp sugar
1 tsp thyme leaves
2 cans (410g each) chopped tomato and onion 

Method

1. Preheat oven to 180ºC.
2. Using a mandoline or sharp knife, slice brinjals into ¼cm strips. 
3. Salt the strips and brush both sides with oil.
4. Grill slices on a hot griddle pan for 3-4 minutes on each side, until charred and soft, but not falling apart. (Alternatively, arrange on lined trays and roast for 20 minutes, flipping halfway.) 
5. Combine filling ingredients (it should form a thick, scoopable mixture). Refrigerate. 
6. For the sauce, add oil to a pot over medium heat.
7. Fry tomato paste and garlic for 30 seconds, until fragrant and golden. 
8. Add origanum, sugar, thyme leaves and tomato and onion. Bring to a simmer and cook for 20 minutes. Remove and pour the sauce into an ovenproof dish. 
9. Spoon 3-4 Tbsp of the filling onto the end of one brinjal slice, then roll it up loosely. 
10. Nestle rolls in the sauce. Brush each roll with oil from the sauce to prevent from drying out. Sprinkle with extra grated Parmesan. 
11. Bake for 20 minutes or until the rolls are golden and the cheese has melted. 
12. Serve with extra Parmesan and basil leave

Recipe & styling: Sjaan van der Ploeg 
Photographs: Zhann Solomons 

Also read: Crispy ginger chicken

The post Brinjal Involtini appeared first on MyKitchen.

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.