Sarah's first post

Looks like I've got some catching up to do!
Below is a recipe for a potato and chickpea curry served over rice:

Ingredients

• 1.5 cups vegetable broth
• 0.5 cups water
• One can chickpeas
• One can chopped tomatoes (preferably chilli flavoured)
• 2-3 medium potatoes, diced
• 1 small onion, diced
• 1 Tbsp cooking oil e.g., rice bran
• 1 tsp ginger
• 0.5 tsp cumin
• 0.5 tsp coriander
• salt and pepper to taste

Method

1 Precook potatoes (by boiling/baking/etc) until they start to soften.
2 Heat the oil over medium-high heat and sauté the onions and ginger until the onion begins to brown, about 3-4 minutes.
3 Add the remaining ingredients, stir to mix and simmer vigorously for about 35 minutes, or until the potatoes are tender.
4 Serve the curry in bowls over rice.

Bon appetit!
Sarah xo

Vegie Lasagne

http://www.foodinaminute.co.nz/Recipes/Pumpkin-Spinach-Lasagne

What I did:

• 750g pumpkin, peeled and cut in 1-2cm dice
• 1 onion, sliced
• Carrot sliced
• Courgette sliced
• 1 cup cottage cheese - I forgot to buy this so didn't add any which would have made it more tastier
• 1 egg, beaten
• Mixed herbs
• 400g can Tomatoes
• 1/2 of a 400g pack fresh lasagne
• Spinach
• 1 cup grated Edam cheese

Was pretty good - 8/10. Needed more herb flavour. Was good reheated for lunch today - 2 days old :D

I took a pic but it looks really bad so won't upload it - will take a fresh pic of the next one and upload it :D

First post - Week 1

First post :D
Tuesday night this week will be Veg night - starting with something simple, a vegie bake.
Will upload recipe and maybe a photo if I can figure out how to...

Ninja guy does not eat meat once a week as well

Number 1 " Eggplant rolls with ricotta and red peppers

serves 4 1 lg egg plant olive oil s + p 3 red peppers - halved, cored and seeds removed 250g ricotta cheese 1/2 c basil pesto heat oven to 190 cut eggplant in 1.5cmslices, brush with oil both sides and place on oven tray. bake 20-30mins until golden. at the same time, place pepper halved in oven rub with minute amount of oil and bake 20-30 mins until soft and skins blister. Remove to bowl, cover with plastic wrap and skins loosen enough to peel. when cooled, peel peppers and discard skins. Combine ricotta and pesto. lay eggplant on work surface. cover with roast peppers, cut to fit. Spoon some ricotta mix on top. Roll and pack in baking dish. Bake 15-20 mins until heated through. >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> Great start - i give this 3 ticks. visually attractive and tasty, quite filling for a dinner with salads. Off we go