Veggie Jambalaya
1 tablespoon olive oil
2 celery stalks cut into 1cm pieces
3 cups cooked kidney beans
½ teaspoon dried thyme
1 teapsoon dried oregano
1 onion chopped
200g tempeh cut into cubes
2 cloves garlic, minced
3 cups water
2 bay leaves, crushed
1 teaspoon cayenne pepper
1 teaspoon Celtic sea salt
fresh parsley
Heat oil in a large pan ans saute over medium heat onion, pepper,
celery and garlic, about 5 minutes or until softened.
In large pot, add sauteed vegetables to beans, water and seasonings.
Simmer for 25 minutes.
Just before serving, heat 1 tablespoon olive oil in small pan and cook tempeh over medium heat
until browned. Mix into Jambalya. Top with fresh parsley.
Curried Chickpeas
4 cups cooked chickpeas
1 large onion chopped fine
2 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon Celtic sea salt
2 tablespoons oilve oil
1 tablespoon fresh ginger
1½ teaspoon curry powder
4 cups kale or spinach
1 cups water
Heat oil in large pan. Add onions and garlic. Cook until onions are golden, about 10 minutes.
Add cumin and curry powder; stir constantly for 1 minute. Add the greens water and salt.
Reduce heat, caover and simmer until greens are cooked, approx. 7 minutes.
Stir in chikpeas to heat through.
