Guest recipes with Farah Shammas

Vegan mains

Vegetable and soya mince soup

3 tablespoons of olive oil
1 medium white onion, diced
2 cloves of garlic, crushed
2 inches of fresh ginger, diced
1/2 teaspoon of thyme
1/2 teaspoon basil
1/2 teaspoon oregano
1 teaspoon of ground pepper
1 and 1/2 cubes of vegetable stock
1 cup of dried soya
1/2 cup of wholegrain orzo
4 cups of diced mixed vegetables (carrots, zucchini, red cabbage, and anything else you like)
Water 8 cups

Sauté onions, garlic and ginger in olive oil
Add vegetables and cook for a further two minutes
Pour stock water over vegetables
Add soya and orzo
Add herbs
Allow to simmer for 20 minutes
Serve hot

Kohlrabi Escalopes

Breading mix
2 cups of wholegrain breadcrumbs
1 teaspoon of sweet paprika
1 tablespoon of sesame seeds
1/2 teaspoon of Himalayan salt
Batter mix
1/4 cup of all purpose flour
1/2 cup of room temperature water
1/2 teaspoon of paprika
1/2 teaspoon of Himalayan salt

Cut one whole kohlrabi into thick (2cm) slices
Boil in water for 15 minutes until the centre is translucent
Transfer to a paper towel to dry
Dip into the batter mix, after mixing all the ingredients together
Coat with breadcrumb mix
In a pan add 3 tablespoons of olive oil
Fry both sides for 2-3 minutes each

Couscous with curried mushrooms and chickpeas.

3 tablespoons of olive oil or use vegetable stock water for sautéing
1 large white onion, diced
3 large garlic cloves, finely chopped
2 inch chunk of fresh ginger, grated (optional)
3 – 4 large button mushrooms, diced
1 tin of drained chickpeas
1/2 cup of coconut milk
Approx 4 tablespoons of vegetable stock water (one vegetable stock cube in it)
1/2 teaspoon of curry powder
1/2 teaspoon of turmeric
1/3 teaspoon of ground black pepper
1/4 teaspoon of sea salt (or to taste)
1/2 teaspoon of dried parsley (optional)
Pinch of paprika (optional)

Sauté onion and garlic until golden and soft
Add ginger if using
Add mushrooms for a further minute
Add chickpeas
Immediately add coconut milk and vegetable stock water
Add spices and seasoning
Allow to simmer until chickpeas are soft
Serve over couscous (made by soaking dried couscous with vegetable stock water for five minutes)

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