Tabbouleh with Quinoa and Pomegranate

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Prep Time15 minutes
Cook Time30 minutes
Total Time1 hour 30 minutes
Course: Salad
Cuisine: Mediterranean
Servings: 4

Ingredients

  • 0.5 cup tri-coloured quinoa rinsed and drained
  • 2 tbsp olive oil
  • 1 red onion diced
  • Zest of half a lemon
  • 0.5 cup pistachio kernels
  • 0.5 cup currants soaked in boiling water for 10 minutes and drained
  • 2 tbsp lemon juice
  • 3 tbsp pomegranate molasses
  • 2 cups fresh parsley chopped
  • 0.5 cup fresh mint chopped
  • 2 small tomatoes diced
  • 0.5 cup fresh pomegranate seeds
  • salt to taste

Instructions

  • Boil 1 cup water and add quinoa. Cover and cook on low heat for 10 minutes or until water is absorbed.
  • Remove from heat and leave covered for a further 10 minutes.
  • Saute onion in olive oil. Add pistachio kernels and continue to cook until nuts start to brown.
  • Add currants, lemon zest, lemon juice and pomegranate molasses. Cook until liquid reduces. Remove from heat and cool.
  • Mix in a bowl, parsley with tomatoes and mint.
  • Add cooled quinoa and onion mix to salad and stir well. Fold through fresh pomegranate.
  • Serve with falafel and hummus.

Notes

If fresh pomegranate is unavailable, I do not recommend the freeze dried type. Try putting some cranberries or goji berries in place of the pomegranate, although they are not as good.

Nutmeat Pies

Posted on by admin
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Prep Time45 minutes
Cook Time40 minutes
Total Time1 hour 25 minutes
Course: Snack
Servings: 12

Ingredients

  • 1 onion diced
  • 3 cloves garlic chopped
  • 2 tbsp olive oil
  • 4 tbsp gravy powder
  • 3 cups water room temperature
  • 1 tin Nutmeat diced
  • 1 cup textured vegetable protein (TVP)
  • 2 tbsp tomato paste
  • 1 cup diced frozen vegatables (peas, carrots,corn) defrosted
  • 1 pkt shortcrust pastry
  • 1 pkt puff pastry

Instructions

FILLING

  • Soak TVP in bowl, well covered with hot water, until soft (at least 15 minutes), rinse under cold water and drain.
  • Saute onion and garlic in saucepan with olive oil until lightly cooked.
  • Mix gravy powder in water until dissolved.
  • Add gravy mix to saucepan and whisk until mixture starts to thicken.
  • Combine Nutmeat, TVP, tomato paste and vegetables into saucepan and mix well.
  • Simmer on low heat for 10 minutes, then remove.

FINISHING

  • Preheat oven to 220C
  • Lightly oil the pie tins of your choice.
  • Cut shortcrust pastry into rounds larger than the base of the pie dish allowing pastry to go up the sides.
  • Press mixture into pie tins and fill mixture ¾ of the way up the tin.
  • Top with round of puff pastry and pinch around sides.
  • Brush pie top with water, place hole in centre to allow steam to escape.
  • Bake in oven for 30-40 minutes and remove when golden (after 15 minutes rotate pies from top to bottom).
  • Remove from tins and serve immediately with tomato relish or tomato sauce.

Notes