This hearty tagine is typical of the type of dish cooked in the wooded Middle Atlas region and the lush valleys leading up to the High Atlas. It’s a tasty way of preparing cauliflower, broccoli or cabbage, and is often simply served with bread to mop up the sauce.
1 cup (200g) Chinese black rice (‘forbidden rice’), soaked for 4-8 hours** 2 cups water pinch of salt 1 400ml can coconut milk coconut sugar to taste fresh mango slices for serving
Rinse and drain the soaked rice thoroughly and place in a large pot with the water and salt. Bring to the boil over high heat then reduce to a simmer and cook, covered, for 20 minutes.
In solidarity with the Climate Strikers, knowing that we all need to reduce the amount of animal products we consume, this month’s Soft Footprints recipes are all vegan. You might be surprised by how delicio us and economical vegan dishes are while you’re doing your bit for the planet.
Hearty, savoury and yummy, this economical recipe won an award at the Quaama Fair’s ‘Feed 5 for $5’ competition.
1 cup sourdough starter, measured after stirring and at room temperature 1/4 cup of oil (olive oil, macadamia oil, melted ghee, coconut oil or any oil you like) ½ teaspoon salt 1 tbsp finely grated parmesan 1 tbsp finely chopped rosemary or thyme or other herbs from the garden ¾ – 1 cup of wholemeal flour oil for brushing the tops plus extra salt
https://thetriangle.org.au/wp-content/uploads/2019/11/sourdough-crackers-colour.jpg312624Debbie Worganhttps://thetriangle.org.au/wp-content/uploads/2021/01/masthead-orange.svgDebbie Worgan2020-12-10 16:00:462021-01-05 21:53:40Sourdough crackers with parmesan and rosemary
For all you sourdough bakers out there, or wannabe sourdough bakers, these two recipes are a great way of using up sourdough starter that you would otherwise discard in the ‘feeding’ process that keeps your sourdough culture happy and full of life.
Like all recipes, these crackers taste best if you use fresh ingredients. If you have old seeds/flours/oils etc in your cupboard now is the time to ‘spring clean’ your pantry, throw old or rancid food into your compost. If you don’t have a compost, ask your neighbour if you can use theirs. Then go to … Read more »
This is a beautiful delicate flavoured ice cream. I love the tanginess of the buttermilk and lemon mixed with cardamom and bay leaf. It gives it an unusual, magical taste.
• 250 ml water • 190 gm caster sugar • seeds of 6 cardamom pods, crushed • peel of 1 organic lemon • 2 fresh bay leaves • 500 ml buttermilk • 200 gm unsweetened Greek … Read more »
Cauliflower and chickpea tagine with preserved lemon
/in Mains, Recipes /by Debbie WorganServes 4-6
2 tbsp olive oil
1 onion, coarsely chopped
2 garlic cloves, coarsely chopped
2 tsp … Read more »
Coconut Black Rice Pudding
/in Desserts, Recipes /by Debbie WorganIngredients:
1 cup (200g) Chinese black rice (‘forbidden rice’), soaked for 4-8 hours**
2 cups water
pinch of salt
1 400ml can coconut milk
coconut sugar to taste
fresh mango slices for serving
Rinse and drain the soaked rice thoroughly and place in a large pot with the water and salt. Bring to the boil over high heat then reduce to a simmer and cook, covered, for 20 minutes.
After 20 minutes, remove … Read more »
French Lentil Soup
/in Recipes, Soups /by Debbie Worganus and economical vegan dishes are while you’re doing your bit for the planet.
Hearty, savoury and yummy, this economical recipe won an award at the Quaama Fair’s ‘Feed 5 for $5’ competition.
… Read more »
Sourdough crackers with parmesan and rosemary
/in Recipes, Starters /by Debbie WorganThea Constantarids
1 cup sourdough starter, measured after stirring and at room temperature
1/4 cup of oil (olive oil, macadamia oil, melted ghee, coconut oil or any oil you like)
½ teaspoon salt
1 tbsp finely grated parmesan
1 tbsp finely chopped rosemary or thyme or other herbs from the garden
¾ – 1 cup of wholemeal flour
oil for brushing the tops
plus extra salt
Preheat oven to 180°C.
You can … Read more »
Seedy sourdough crackers
/in Recipes, Starters /by Debbie WorganThea Constantarids
For all you sourdough bakers out there, or wannabe sourdough bakers, these two recipes are a great way of using up sourdough starter that you would otherwise discard in the ‘feeding’ process that keeps your sourdough culture happy and full of life.
Like all recipes, these crackers taste best if you use fresh ingredients. If you have old seeds/flours/oils etc in your cupboard now is the time to ‘spring clean’ your pantry, throw old or rancid food into your compost. If you don’t have a compost, ask your neighbour if you can use theirs. Then go to … Read more »
Buttermilk and Cardamon Ice cream
/in Desserts, Recipes /by Debbie Worgan• 250 ml water
• 190 gm caster sugar
• seeds of 6 cardamom pods, crushed
• peel of 1 organic lemon
• 2 fresh bay leaves
• 500 ml buttermilk
• 200 gm unsweetened Greek … Read more »