The wave of veganism is continuing and award-winning businesswoman and the executive director of the Hirsch’s group, Margaret Hirsch has just launched her third cookbook. It is a vegan book, try out some of these recipes.
Lentil Tacos
2 cans of cooked lentils, well rinsed – about 550ml
1 yellow onion, diced
3 cloves garlic, minced
2 tbsp olive oil – 30ml
1/2 tsp chilli powder – 2.5ml
3/4 tsp cumin – 6ml
1/2 tsp red pepper flakes (use more or less depending on how spicy you want them!) – 2.5ml
1/2 tsp sea salt – 2.5ml
For the Taco Toppings
1 diced green pepper
1/2 cup chopped cilantro – 125ml
1 chopped avocado
4 grated carrots
1/2 cup salsa – 125ml
small corn or wheat tacos.
INSTRUCTIONS.
Heat the olive oil in a large pan.
Add the chopped onion and garlic. Cook for about 3 minutes.
Add the lentils and spices.
Cook until completely heated while mashing with a large spoon. Continue cooking while you prepare the toppings.
Prepare the green peppers, carrots, cilantro, avocado and salsa.
Remove the mashed lentils from heat and place in a bowl.
Set out the tacos, begin by filling them with the lentil mixture and then add your toppings and enjoy.
Zucchini And Tomato Casserole
INGREDIENTS
3 Large zucchinis, approximately 500g of thinly sliced
3 Large tomatoes, pureed (makes 500ml)
6 cloves garlic, mashed
60ml Chopped parsley
125ml Chopped green onions
1 Lemon, squeezed
15ml Vinegar
45ml Olive oil
10ml Salt
5ml Black pepper
5ml Chili powder, Mexican or another type
INSTRUCTIONS
Preheat oven to 180°C.
Mix pureed tomato, garlic, parsley, green onions, lemon juice, vinegar, olive oil and spices in a medium bowl.
Put zucchini slices in a large bowl and pour the pureed tomato mixture over them. Stir well using your hand so that each zucchini slice is coated with the red sauce.
Transfer them in a large baking dish so that the layer is not very thick. Bake for about 45 minutes or the top gets golden
