Kind Kumara – filled with tasty tofu and lentils

I have been having an absolute love affair with sweet potatoes this winter, or as some people know them – kumara.  I tend to crave this sweet delight almost every day.  Just on their own they can get a bit boring, so I decided to fill one with more delicious goodness, and it worked out great! A mix of tasty tofu, lentil and sauerkraut left overs one night, then more sauerkraut and a big dollop of coconut yoghurt the next!

Recipe

  • A few small or 1-2 large sweet potato / kumara
  • 125 grams firm teriyaki tofu (or marinate your own)
  • 1 tablespoon roasted sesame oil or olive
  • 1 cup finely chopped onion
  • 1 teaspoon finely chopped garlic
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • ½ to ¾ cup cooked lentils or other beans
  • Tamari to taste
  • Mixed salad greens
  • Fermented sauerkraut (red cabbage), yoghurt, kefir or whatever you have in the fridge
  • Shallots finely chopped

Method

  1. Wash the potatoes. Prick with a fork so they don’t explode and bake till soft. You can try steaming them too, but that will take longer and the skin won’t get so crisp.
  2. Cut tofu into small bite size pieces.
  3. Drain lentils (if there is any juice from a can or Organic BPA free) set aside.
  4. Heat skillet add the oil and sauté the onion till transparent. Then add the chopped garlic and sauté a few minute more.
  5. Stir in the cumin and coriander and stir around for a few minutes;
  6. Add the lentils, cover and cook on a low heat 5-10 minutes. Season with tamari to taste.
  7. Remove from the heat, and stir in the mixed salad greens to lightly cook.
  8. Cut open the potato(s) and spoon in filling. Top with ferment of your choice and dig in!

Buckwheat Cabbage Rolls – Meatless Monday

Buckwheat Cabbage Rolls
Plant Based
GF, DF, Vegan, Vegetarian

I remember my mother stuffing, rolling and baking stuffed cabbage with a rich tomato sauce at least once a week to warm us up in the winter. She would stuff it with “Kasha” which is the Russian word for Buckwheat or rice, garlic and any leftover vegetables she had in the fridge. It was a family favourite although the buckwheat was not my favourite then it certainly is one of mine now.

FB Cabbage rolls flower

Sauce

1 jar Basil and Garlic Pasta sauce
1 tablespoon olive oil
2 cloves finely chopped garlic
1 cup finely chopped onions
½ finely chopped shallots
Salt to taste

Cabbage and Filling

1 large cabbage with outside leaves
1-½ cups cooked buckwheat or rice
½ cup cooked grain buckwheat,** rice, quinoa
1 tablespoon olive or coconut oil
2 cloves finely chopped garlic
1 teaspoon dried basil
1-teaspoon cumin seeds
1-cup leek, or red onion, finely chopped
1 cup chopped carrots or sweet potato
½ cup mashed tofu
¼ cup celery finely chopped
½ cup toasted almonds, plus extra to serve
1 tablespoon finely chopped coriander or parsley
A few sprigs of fresh dill
Salt or tamari and pepper to taste
3-5 large outside or inside cabbage leaves

Method

Preheat the oven to 180ºC/gas 4. Or prepare a steamer.
Trim and finely chop the leek, chop the carrots or sweet potato. Peel and finely chop the garlic. Chop the almonds, plus a few extra to serve. Pick the dill, and then mash the tofu.
Heat the oil in a pan over a low-medium heat, and add the garlic, basil, cumin and leek and sauté. Then add the carrots and tofu for a few minutes add a splash of water, season, then cover and gently cook until the veg. are almost soft, about 5 minutes. Add the cooked buckwheat, Stir often, adding water if it catches. Stir in ½ of the almonds, parsley and dill. Set aside.

Heat another saucepan; add the oil to the sauce and sauté the garlic and onions and shallots for a few minutes. Cover and cook for another 5 minutes. Stir in pasta sauce and cook another few minutes. Taste and adjust seasoning with salt and pepper.

FB Cabbage rolls sauce in pan

Blanch the cabbage leaves in boiling salted water for 2 to 3 minutes, drain and lay out on a board. Then spoon 2- 3 tablespoons into the centre of each leaf.

FB Cabbage rolls ready to roll

Roll up and place, seam-side down, in a baking dish. Drizzle with pasta sauce cover and bake for 15 minutes. Serve with the reserved almonds on top

Alternatively: Steam 15 minutes then put sauce and almonds on top before serving.

FB Cabbage rolls_sauce finished

**Ingredients for Buckwheat:
1 cup toasted buckwheat groats
1 3/4 cups filtered water
1-2 Tbsp butter to taste (I used unsalted butter)
1/2 tsp salt, or to taste (I used sea salt)
If the buckwheat you buy is not toasted, you can quickly toast it in a dry skillet over medium heat 4-5 min until it is golden brown in colour then remove from heat.

Add 1 ¾ cups water oil and salt to the saucepan and bring to a boil. Add the buckwheat lower heat cover and simmer 15 minutes.