GiNiT Chilli Roast Potatoes

Preheat the oven to 200˚C

Ingredients:

1 kg baby potatoes, quartered with skins on

1 large onion, diced

2 medium zucchini / baby marrow, diced

1 medium bell pepper, deseeded and diced

Optional: 1 chilli or more, deseeded and finely sliced

1½ Tbsp GiNiT Chilli

1 tsp garlic, minced

2 Tbsp coconut oil (neutral taste), melted

To Cook:

Place all chopped veggies in a large mixing bowl. Combine the melted coconut oil, garlic, GiNiT Chilli and sliced chilli (if using). Pour the oil and spice mixture over the veggies and toss / stir to coat evenly.

Spoon into an oven-safe casserole dish. Cover with lid or foil and place in the preheated oven. Cook covered for 15 minutes. Remove lid or foil, stir and return to the oven uncovered, for an additional 15 to 20 minutes. Remove from the oven, stir and check the potatoes are cooked through and browning. Test seasoning and add additional, if required. Return to oven, if a longer cooking time is required.

Serving suggestion:

We served this tasty, and very filling, GiNiT Chilli Roast Potatoes as a vegan main with black olive tapenade and fresh coriander dressing. Serves 3 – 4 as a main meal, or more as a side dish.

GiNiT Chilli Veggie Patties

– for Vegans, replace eggs with suitable egg replacer / binding agent.

Makes +-8 x 100g patties

Patties:

1 tin chickpeas – drained

1 Tbsp Olive oil

1 cup cooked brown lentils

1 medium carrot, finely grated

1 medium baby marrow, finely grated

1 medium onion, finely diced

1 clove of garlic, crushed

1 Tbsp finely chopped fresh coriander

1 ½ Tbsp GiNiT Chilli

1 medium egg

½ cup rice flour / wheat flour

Oil for shallow frying

Mash the chickpeas with olive oil. Add all other vegetables, herbs, spices and egg, combine well. Mix in rice flour to create a formable mixture. Divide mixture into either 6 or 8. Form into patties, place on tray lined with wax paper or parchment paper, cover with clingwrap. Place in fridge, chill for 30 minutes.

Please Note: If you do not need all the patties at the same time, wrap extra patties in parchment paper and place in a ziplock bag in the freezer for up to 1 month. Defrost for a few hours in the fridge then continue to part 2.

Part 2:

While the patties are cooling, prepare these ingredients in 3 separate bowls for crumbing the patties:

2 Tbsp all purpose flour (we use gluten free) & ½ Tbsp GiNiT Chilli

1 large egg, beaten

Crumbs – any unseasoned crumbs will work

Coat the cooled patties in seasoned flour, then egg, then crumbs.

Shallow fry over medium heat for 4 minutes per side, or until golden brown.

Serving Suggestion:

Create your burger to your liking – crisp fresh lettuce, micro-greens and rocket, sun ripened tomato, sweet and sour dill pickles, the crunchy veggie patty, and a rich mushroom sauce, with a side of golden fries.

Filled Sweet Baby Peppers with Loaded Rice

Serves 2

Part 1: Peppers: Cooking time: 30 – 35 minutes

Preheat the oven to 180˚C

3 sweet baby peppers – washed, halved and deseeded – place in an oven dish

1 small onion – finely diced

1 baby marrow – thinly sliced in rounds

1 small tomato – diced

80g cooked chickpeas

1 tsp GiNiT Tarragon

1 Tbsp coconut oil

Sauté the onion in the oil until caramelised. Add in the baby marrow and chickpeas, sauté lightly over a medium heat. Add tomato and GiNiT Tarragon mix well, ensuring everything is heated through. Turn off heat. Fill the peppers with the mixture and bake until tender (15 to 20 minutes). Sprinkle a little GiNiT Tarragon over the peppers before plating.

Part 2: Loaded Rice: Cooking Time 20 – 25 minutes

125ml rice

30ml white quinoa

30ml red quinoa

30ml red lentils

10ml veggie stock powder

750ml water

Boil the rice with the veggie stock in a medium pot for 10 minutes, then add the quinoa and lentils. Stir well. Boil for 5 minutes. Then turn the heat down and simmer until the rice and quinoa are cooked. Turn off the heat. Strain through a sieve, just before serving.

Part 3: Rice Topping: Cooking time: Up to 20 minutes

1 medium onion – thinly sliced

1 clove garlic – chopped

125g mushrooms – finely sliced

50g fresh or frozen, finely chopped spinach

2 Tbsp coconut oil

2 tsp GiNiT Original

Over medium high heat, sauté the onion in the coconut oil until colour starts going golden (5 minutes). Turn heat down to medium, then add garlic and mushrooms, cook until all is golden (5 – 10 minutes). Add the spinach and GiNiT Original. Cook through (5 minutes).

Serving Suggestion:

Plate the peppers, rice, onion topping and add a microgreen salad with baby tomatoes. Sprinkle with chopped pistachios.