Moroccan Mock Chicken with Lemon and Olives

Ingredients:
1 tablespoon paprika
1 tablespoon ground cumin
1 tablespoon ground ginger
1 tablespoon turmeric
1 teaspoon cinnamon
1/2 teaspoon freshly ground pepper
2 tbsp olive oil
½ packet of mock chicken pieces
8 potatoes – cut into chunks
Pinch of salt
3 cloves of garlic, minced
1 onion, chopped
Peel from 1lemon, rinsed in cold water, pulp discarded, peel cut into thin strips
1 cup green olives, pitted
1/2 cup water
1/2 cup raisins
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh flat-leaf parsley
Method:
1. Combine all the spices in a large bowl. Place the mock chicken pieces in a bowl, coat well with the spice mixture. Let the mock chicken stand for one hour in the spices.
2. In a large, heavy bottomed pan, heat the olive oil on medium high heat. Add the mock chicken pieces, and potatoes, sprinkle lightly with salt (go easy on the salt, the olives and lemons are salty), and brown, skin side down for five minutes. Lower the heat to medium-low, add the garlic and onions. Cover and let cook for 15 minutes.
3. Turn the mock chicken pieces over. Add the lemon slices, olives, raisins, and 1/2 cup water. Bring to a simmer on medium heat, then lower the heat to low, cover, and cook for an additional 30 minutes, until the mock chicken is cooked through and the pumpkin is quite tender.
Mix in fresh parsley and cilantro right before serving. Adjust seasonings to taste.
Serve with couscous or rice.

Gayatri
Australian School of Meditation and Yoga

Moroccan Chickpea Patties

Ingredients:
1 tablespoon olive oil
1 medium fennel bulb, chopped (stalks and core discarded, roughly 1-1/2 - 2 cups)
1⁄8 teaspoon sea salt
freshly ground black pepper to taste
1/2 cup red bell pepper, chopped
2 cups cooked chickpeas (garbanzo beans)
1 medium clove garlic, chopped
1-1/2 tablespoon apple cider vinegar
2 tablespoons olive oil for purée
2 teaspoon freshly grated ginger
1⁄2 teaspoon sea salt
1⁄4 teaspoon cumin
3⁄4 teaspoon paprika
1⁄8 teaspoon cinnamon
1⁄3 - 1/2 cup sliced green onions
1/2 cup good quality breadcrumbs (see note)
3 tablespoons sesame seeds
1⁄8 teaspoon sea salt
1 tablespoon olive oil for frying patties
Method:
1. In a skillet over medium heat, heat the oil. Add the fennel, salt and pepper and cook for 5-6 minutes. Add the red pepper and cook for another 5 minutes or until the fennel has softened. Remove from heat.
2. In a food processor, combine the chickpeas with the garlic, vinegar, olive oil, ginger, salt, cumin, paprika and cinnamon and purée until the mixture becomes smooth (scrape down the sides of the bowl as needed). If still a little chunky, add a touch more oil or water, and purée again until smooth. Transfer the mixture to a large bowl, and stir in the fennel/red pepper mixture and green onions. Stir through to combine well. If you have the time, refrigerate for at least an hour—the mixture will firm up and be easier to shape.
3. Mix the breadcrumbs, sesame seeds and sea salt, and pour onto a plate. Take a mound of the chickpea mixture (roughly 1/3 cup) and form patties; then dip both sides in the breadcrumb mixture.
4. In a skillet over medium heat, heat the oil and fry the patties for about 7-9 minutes on each side, until lightly browned (flip only once or twice to prevent breaking up patties).
Note: For a wheat-free version, make your own breadcrumbs using wheat-free bread.

Gayatri
Australian School of Meditation and Yoga

Pumpkin and Bean Tagine

Ingredients:

20g butter
1 tbsp olive oil
2 medium brown onions (300g), chopped coarsely
2 cloves garlic, crushed
4cm piece fresh ginger (20g), grated
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons finely grated lemon rind
1kg pumpkin, chopped coarsely
400g can chopped tomatoes
2 cups (500ml) vegetable stock
400 green beans, cut into 5cm lengths
1/3 cup (55g) sultanas
1 tablespoon honey
¼ cup finely chopped fresh flat-leaf parsley
¼ cup finely chopped fresh mint

Method:

1. Heat butter and oil in a large saucepan, cook onion and garlic, stirring, 5 minutes. Add ginger, spices and rind, cook about 1 minute or until fragrant. Add pumpkin, undrained tomatoes and stock; bring to a boil. Simmer, covered, about 15 minutes or until pumpkin is just tender.
2. Add beans to tagine mixture, cook, stirring, 5 minutes. Stir sultanas, honey and chopped herbs through tagine off the heat just before serving with couscous.

Gayatri
Instructor
Australian School of Meditation and Yoga

Spiced Moroccan Rice

Ingredients:

300g butter
1 medium brown onion (150g), chopped finely
1 clove garlic, crushed
3 cardamom pods, bruised
½ cinnamon stick
2 cups (400g) basmati rice
1 cup (250ml) vegetable stock
1 cup (250ml) water
¼ cup (40g) roasted pine nuts

Method:

1. Melt butter in a medium saucepan. Add onion, garlic, cardamom and cinnamon; cook, stirring, without browning, until onion is softened. Add rice; stir to coat in butter mixture.
2. Stir in stock and the water; bring to a boil then simmer, covered, about 15minutes or until stock is absorbed.
3. Remove from heat; stand, covered, 5 minutes. Stir in nuts.

Gayatri
Australian School of Meditation and Yoga

Orange & Radish Salad

Ingredients:

6 large seedless oranges (1.8kg)
4 large red radish (200g), sliced thinly
½ small red onion (50g), sliced thinly
1 cup (180g) kalamata olives, seeded

Lemon Dressing:

1 clove garlic, crushed
½ teaspoon sweet paprika
½ teaspoon ground cumin
2 tablespoons olive oil
¼ teaspoon white sugar
2 tablespoons finely chopped fresh parsley
1 teaspoon orange flower water
½ teaspoon ground cinnamon

Method:
1. Combine ingredients for lemon dressing in screw-top jar; shake well.
2. Peel oranges, removing white pith; slice thinly.
3. Overlap alternative slices of orange and radish around edge of serving plate; overlap remaining slices in centre. Top with onion and olives; drizzle with dressing.


Prep time: 30 mins
Serves: 4

Gayatri
Australian School of Meditation and Yoga

Vegetarian Christmas Loaf

This is a very tasty treat for Christmas day that the whole family will enjoy, vegetarians or non-vegetarians.

The Loaf:
1 large onion, finely chopped
2 x 400g cans brown lentils
1 cup soft tofu
4 tablespoons whole meal flour
200g mixed nuts, finely chopped
2 tablespoons fresh thyme, finely chopped
2 tablespoons fresh parsley, finely chopped
2 tablespoons fresh rosemary, finely chopped
2 tablespoons soy sauce
6 tablespoons water
· Sauté onion in a little olive oil until soft and transparent
· Mash lentils
· Blend tofu with flour
· Mix together onion, lentils, tofu mix, nuts, herbs and soy sauce

The Stuffing:
1 onion, finely chopped
250g whole wheat breadcrumbs
6 sage leaves, finely chopped
2 tablespoons olive oil
2 tablespoons water
· Sauté onion in oil until soft and transparent
· Mix with the breadcrumbs and sage

The Topping:
200g whole wheat breadcrumbs
2 tablespoons olive oil
2 tablespoons sesame seeds
· Mix all ingredients together

To Assemble:
· On a baking dish lined with baking paper place half of the lentil mixture and mould into a loaf shape
· Place the stuffing mixture on top and then the other half of the lentil mixture, molding the loaf so that the stuffing is totally encased
· Top with the topping mixture
· Bake in a moderate oven for approximately 45 minutes or until golden brown

Gayatri
Australian School of Meditation and Yoga

Beetroot, Fennel and Lentil Salad

Ingredients:

3 medium beetroot (1.5 kg), trimmed
1 tbsp olive oil
1 medium fennel bulb (300g)
400g can brown lentils, rinsed and drained
100g wild rocket leaves
200g fetta cheese, sliced thinly

Dressing:

½ cup (125 ml) olive oil
2 tbsp lemon juice
½ tsp white sugar
2 tsp finely chopped fresh fennel fronds

Method:

1. Preheat oven to 180 C
2. Combine beetroot in small baking dish with oil. Bake for an hour or until tender. When cool, peel beetroot and chop coarsely.
3. Finely chop enough of the fennel fronds to make 2 tsp for the dressing. Slice the fennel bulb thinly.
4. Combine dressing ingredients in screw-top jar; shake well.
5. Toss fennel, lentils and rocket in a large bowl with half the dressing. Add beetroot; toss gently. Top with fetta; drizzle with the remaining dressing.


Preparation time 30 minutes, cooking time 1 hour, serves 6.

Gayatri
Australian School of Meditation and Yoga