Vegetable and coconut noodles

1 Tbl coriander seeds
1 Tbl cumin seeds
½ tsp turmeric
5 raw cashews
2 red chillies (or more to taste)
2 cloves garlic

Grind all the above ingredients to a paste.

oil
1/2 lemongrass stalk, chopped and crushed
2 kaffir lime leaves
tofu, sliced into strips (I used Japanese-style ready fried)
500ml coconut milk
1 cup water
green vegetables (I used spinach and broccoli)
200g udon noodles

Prepare the noodles as instructed on packet.

Fry the spice paste in oil for a few minutes. Add lemongrass, kaffir lime leaves and sliced tofu.
Add coconut milk and water. Add green vegetables.
Simmer gently until vegetables are cooked and flavours are combined.
Place noodles in individual bowls and pour coconut soup over.

Vegetable burger

This makes a very soft burger. I used cornflake crumbs once when I didn’t have any vegan breadcrumbs and quite liked the taste.

250g red lentils
1 onion finely chopped
1 Tbl fresh ginger
2 cloves garlic crushed
2 tsp ground cumin
3 cups sweet potato grated
2-3 cups vegetable stock
1 Tbl soy sauce
dried breadcrumbs / cornflake crumbs - approx ½-1 cup
oil

Fry onions in oil until soft.
Add garlic, ginger and cumin. Cook one minute.
Add sweet potato and cook for a further few minutes.
Add 2 cups of stock, soy sauce and lentils.
Simmer, stirring regularly to prevent sticking. Add more stock or water if needed.
Cook until the lentils are soft. Cool.
Add sufficient crumbs for the mixture to bind (wait a little between each addition as it takes a while to absorb). Shape into burgers.
Fry in a little oil.

Use as a burger with salad, guacamole, tomato relish etc. These burgers are also good cold as a sandwich filling with some relish.

Lentil dal

Use only enough cardamon to provide a subtle flavour and not be overpowering.

1 onion finely chopped
1 clove garlic crushed
300g puy (French style) lentils
¾ cup vegetable stock
turmeric ground
coriander ground
cumin ground
a few cardamon seeds crushed
chili flakes
½ cup coconut milk
oil

Boil lentils in water until almost cooked. Drain.
Fry onions in oil until soft.
Add garlic and all spices. Fry for 1 minute.
Add lentils, coconut milk and stock.
Simmer, stirring frequently, until lentils are soft and dal is reduced and creamy.
Serve with (of course) brown rice.