Garden Wisdom Blog — Main Course

Chickpea Pulau Recipe Here’s a one-pot, simple, very healthy vegan meal that is guaranteed to get you through the coldest winter weather. The spice level can be adjusted to your taste by adding more chilies, or seeding them to reduce the heat. This recipe is not particularly spicy.   Serves four. 250mL (1 cup) basmati rice, rinsed thoroughly, soaked for 15 minutes, and drained 1 can chickpeas, washed and drained 1 medium potato, peeled cubed to bite size pieces 2 medium tomatoes, chopped 750mL (3 cups) fresh spinach leaves, steamed, drained, and chopped 1 cup red bell pepper, cubed 45mL...

Zucchinis are very easy to grow, and when the plants are producing, you don’t get one or two fruits, but rather bushels of them. What do you do with all these zucchinis?  Here is a  Masala Zucchini recipe that raises the humble zucchini to a thing of beauty, infusing the otherwise bland fruit with exotic spices and a tantalizing balance of hot, sour, salty, and sweet. This recipe serves 3 to 4 people as a side dish. The five central spices (available at any South Asian grocery) combine to make a spice mix called panch phoran – literally, “five seeds.”...

Ingredients • 1 clove garlic, minced • 1 Tbsp Organic Coconut Oil • 1/2 head Cauliflower • 1/2 cup chopped onions • 1 tsp salt and pepper How to make the Rice: 1. Rinse cauliflower under cool water and pat dry. 2. Using a cheese grater, grate the cauliflower to a coarse texture (approximately the size of rice grains). Using a food processor to pulse the cauliflower to desired texture works as well. 3. Heat the coconut oil in a skillet over medium heat. 4. Sauté the onion and garlic for 3–4 minutes, or until the onion is relatively translucent....

This dish is so colourful that it makes an excellent centerpiece to any dinner table. It is rich in protein, vitamins, and antioxidants, and it’s gluten free and suitable for vegan diets. It’s fast and easy to prepare – the quinoa and vegetables are prepared separately and then mixed and garnished with chopped tomato. The proportions here serve four. 250 mL (1 cup) rinsed, drained quinoa 375 mL (1 ½ cup) water 15 mL (1 Tbsp) oil 1 pinch turmeric powder 2.5 mL (½ tsp) salt 125 mL (½ cup) peas 125 mL (½ cup) corn niblets 125 mL (½...

Lots of potato varieties will work as Organic French fries, but Goldrush potatoes are ideal due to their large size, oblong shape, and thin, smooth skins. They’re also less starchy than russets. Scrub your potatoes, and peel if you wish. Cut carefully into fries of uniform thickness so that they will cook evenly. We like 1cm (1/2″) thick chips. Soak these in cold water for 15 to 30 minutes – longer if using russet potatoes. Some cooks like to change the soaking water once or more. It’s very important to dry your fries thoroughly using paper towel to blot away...