This pasta sauce is loaded with vegetables making it a super nutritious meal. It is the perfect go-to recipe to get fussy children to eat their veggies.
A thinner version can be eaten as a soup.
You don’t need every vegetable on the ingredient list. Sweet potatoes, tomatoes and red pepper are a must. Use what you have and the sauce still comes out the same.
Whole Portobello mushrooms make delicious burgers. Serve them on a whole wheat bun with lettuce, tomatoes, onions, ketchup, and mustard. They have a wonderful meaty taste and texture. For an asian variety, brush organic tamari/teriyaki sauce with finely chopped ginger before grilling. An Italian variety would include chopped tomatoes, red onions, mixed peppers, garlic, basil and oregano over the mushrooms prior to grilling.
This green chutney is a staple side served at breakfast, lunch, snack time as well as dinner. It can be used as a sandwich spread as well. It is raw, packed with antioxidants thereby improving your immune system. It can be made in huge batches and stored in the freezer for 2 months.
Born in the townships of South Africa, chakalaka is a simple vegetable relish that is usually accompanied at braais with pap. Traditionally it is made with baked bean. However, baked beans in a tin is loaded with sugar and preservatives. Swopping out a few ingredients makes this version of chakalaka so much better for you. In one simple dish, you get an array of vitamins and minerals. It is great in a warmed brown pita garnished with chopped cucumber (lunch box idea) or just eat as is.
