A maize rice salad cooked with Peppadews and greens, and tossed with kale and marinated oranges. This salad can be enjoyed warm or cold, for lunch or dinner.
Tag: plant based
White Bean and Swiss Chard Egusi Soup with seed coated Polenta bites
Egusi!!!! My first recollection of egusi is in Nigerian food. I once came across the seeds when I asked the salesman what it is made of and he told me egusi is a wild watermelon and the oil and seeds of this watermelon are what we use in cooking. When he showed me the seeds…
Juicy One Pan Oatmeal, Spinach and Sweet Corn Breakfast
A beautiful dish slowly cooked in vegetable stock, celebrating flavours of Oatmeal, spinach and sweet corn, using other crop ingredients to add seasoning and more flavor. It is cooked slowly to have the vegetables crunchy while cooking the tomatoes and oatmeal.
Cassava Noodles on a creamy medley of mushrooms, kale and brown lentils
A stir fry of cassava Noodles and vegetables on a bed of creamy mushrooms, kale and brown lentils. This is a great, juicy meal to have as lunch or dinner . It is meatless and has great gluten free ingredients such as the brown lentils and the cassava.
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