Nadia – August-September 2019

Mini black bean burgers

with kimchi slaw

Ready in 30 minutes | Makes 6 | DF

2 x 400g cans black beans

1 egg, lightly beaten

1 tsp garlic powder

2 spring onions, finely sliced

1 tsp celery salt

1 tsp each ground cumin and ground coriander

¼ cup chopped fresh herbs – parsley, coriander,

rosemary or thyme

½ cup ground almonds

Oil, for frying

6 mini buns**

Handful snow pea shoots

SLAW

½ cup spicy kimchi

¼ red cabbage, finely sliced

¼ green cabbage, finely sliced

1 carrot, grated

Dash each extra virgin olive oil, apple cider

vinegar and maple syrup

Winter vegetable pie with
homemade tomato sauce
Ready in 1 hour 25 minutes | Serves 16

1 large kūmara, scrubbed, diced
6 yams, halved
1 large red onion, diced
½ cauliflower, cut into small florets
2 courgettes, diced
1 red capsicum, diced
2 bunches orange and purple baby carrots
2 Tbsp olive oil
1 clove garlic, crushed
1 tsp caraway seeds
2-3 sheets ready-rolled flaky pastry
6 eggs
1 ½ cups milk or cream
¼ cup grated parmesan
½ cup ricotta
2 Tbsp milk, for brushing
Chopped fresh herbs, to garnish
TOMATO SAUCE
1 onion, diced
1 clove garlic, crushed
1 carrot, grated
4 chopped tomatoes or 400g can
chopped tomatoes
2 Tbsp apple cider vinegar
1 Tbsp brown sugar
Pinch chilli flakes

1 Preheat the oven to 190°C. Place all
the vegetables for the pie in a large
bowl and toss with the oil, garlic
and caraway seeds. Arrange on a
large roasting tray and roast for
20-25 minutes until veges are just
tender. Remove and leave to cool.

2 Meanwhile line a large shallow
roasting tray with baking paper, then
line the base and sides with pastry,
trimming to fit neatly. (You will have
to join the sheets together and may
need to roll it a little thinner).
Refrigerate until ready to fill.

I

f you’re trying to incorporate more veges into your weeknight

meals, then we’ve got you covered. From classic meat-free

meals like hearty vege pie or tempeh & red lentil curry to

kid-friendly black bean burgers or quinoa & sweet potato fritters,

these dinners are tasty, nourishing and can be whipped up in a flash.

3 Whisk the eggs and milk or cream

together and season with salt and pepper.

Stir in the parmesan.

4 Arrange the veges (it’s fine if they’re

still warm, just not hot) evenly over

the pastry base, pour over the egg

mixture and dot with ricotta. Brush

pastry edges with the milk. Bake for

40-50 minutes at 190°C or until the

centre is set and the pastry golden.

5 Meanwhile make tomato sauce by

simmering all the ingredients in a

medium pan for 15-20 minutes or until

vegetables are tender. Season to taste with

salt and pepper and extra chilli if desired.

6 Scatter chopped herbs on pie and

serve warm with hot or cold homemade

tomato sauce.

1 Rinse and drain the black beans well

then transfer to a large bowl. Add the

beaten egg, garlic powder, spring

onion, celery salt, spices and herbs,

then mash together with a fork or

clean hands. Add enough ground

almonds to make the mixture clump

together. Shape into 6 even patties.

2 For the slaw combine the kimchi,

cabbages and carrot and toss together.

Add a dash of olive oil, apple cider

vinegar and maple syrup to taste,

and toss well.

3 Heat enough oil in a small frying

pan to cover the base, then fry the

patties in batches for 2-3 minutes on

each side until golden and heated

through. (Keep warm in the oven

while cooking the remaining patties.)

4 Halve and toast buns if desired then

sandwich with spicy kimchi slaw and

a warm black bean pattie with a few

pea shoots for garnish.