Chickpea & Aubergine Rice Noodle Bowls

2 glugs olive oil

¼ tsp mustard seeds

1 small onion finely chopped

1 medium aubergine, diced into square pieces

1 can chickpeas drained and rinsed

1 tsp (5ml) cumin powder

1 tsp hot or medium chilli powder ½ - 1 tsp salt 1 tbs (15ml) tomato paste ¾ cup coconut milk (full cream or light)

1 small red cabbage finely sliced 200g rice noodles fresh coriander leaves to garnish

Heat oil in a pot. Toss in the mustard seeds as soon as they pop. Throw in the onion and cook until golden brown – 3 to 5 minutes.

Add the aubergine and cook for 5 to 8 minutes.

Toss in the chickpeas, cumin powder, chilli powder and salt and give it a good stir. Now add the tomato paste and sauté for another minute.

Pour in the coconut milk and bring to a boil. Reduce heat, cover with a lid and simmer for 8 to 10 minutes until gravy thickens and aubergine softens.

Once done, turn off the heat and keep aside.

Blanch red cabbage for 5 minutes in boiling water.

Cook rice noodles as per the instruction on the pack.

In a big bowl, add a good serving of rice noodles, followed by a generous amount of cabbage and a good spoonful of chickpea coconut curry.

Garnish with coriander leaves and serve. 4-6 big brown mushrooms

6 tbs olive oil (divided)

1½ tsp (7.5ml) crushed garlic (divided)

½ (2.5ml) salt

¼ tsp paprika powder

1 cup (250ml) butternut cubed ½ (125ml) cup chopped onion 1-2 red chillies finely sliced (optional)

½ tsp (2.5ml) cumin powder ½ tsp (2.5ml) coriander powder ½ tsp (2.5ml) hot or mild chilli power

1 can black lentils (masoor dhall) strained and rinsed ½ cup (125ml) frozen peas thawed

CASHEW NUT GRAVY:

½ cup (125ml) raw cashew nuts soaked in water for 30 minutes or overnight

½ cup (125ml) cold water

1 tbs (15ml) nutritional yeast ¼ salt and ¼ tsp white pepper 2 tbs (30ml) fresh lemon juice fresh rocket leaves to serve

Pre-heat oven at 180ºC.

Use a damp cloth and wipe out the mushrooms. Remove the stems then place the caps on an oven tray along with the butternut.

In a small bowl, add 4 tablespoons olive oil, half a teaspoon garlic, salt and paprika powder. Give this a good mix and spoon over the mushrooms. Bake for 15 to 20 minutes. Once done, turn off the heat and keep aside.

While the mushrooms are baking, in a big sauté pan heat 2 tablespoons oil.

Toss in the onions and cook until translucent. Add 1 teaspoon garlic and the chillies and fry for a few seconds.

Toss in the cumin powder, coriander powder and chilli powder. Combine and then add the lentils. Stir to incorporate all the spices, cover and cook for 5 to 8 minutes.

Add the roasted butternut and peas. Give it another good mix and cook for a further 5 minutes. Once done, keep aside.

Strain the water from the cashew nuts then add to a blender along with ½ cup water, nutritional yeast, salt and pepper.

Grind until smooth, light and fluffy – remove and pour into a small bowl. Stir in the lemon juice. Taste for salt and adjust accordingly. Add a handful of rocket leaves on a big plate along with 2 or 3 mushrooms.

Spoon on a generous amount of the lentils mixture along with a good dollop of cashew nut cream. Repeat with remaining mushrooms.