Heat a large heavy saucepan over medium-high heat. Add oil to pan; swirl to coat. Add garlic and ginger; sauté 1 minute. Add 2 cups water, coconut milk, salt, red pepper, and squash; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until squash is tender, stirring occasionally
Place squash mixture in a blender. Remove centre piece of blender lid (to allow steam to escape) secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Stir in juice. Garnish with additional pepper and cilantro (coriander) leaves, if desired. Serve and enjoy!
ROSEMARY & PEA SOUP
1 tbsp olive oil, 1 cup grated carrots, 1 cup grated onions, 2 garlic cloves (minced), 6 cups water mixed with vegetable broth, 2 cups dry split peas, 1 tsp dried rosemary, 1 bayleaf, salt and ground black pepper.
Strain and soak split peas and set aside. Heat olive oil in a large saucepan over medium heat. Fry onions until translucent. Add garlic and fry for a few seconds. Add the rest of the ingredients and simmer until peas are softened. To speed up the process blend the soup with a hand-blender or transfer to food processor. Serve warm and enjoy!
CREAMY MUSHROOM SOUP
INGREDIENTS: 5 large potatoes cut into cubes, 2 - 3 cups of sliced mushrooms, 1 cup diced carrots, 1/2 cup diced onion, 1/4 cup minced garlic, 1 handful baby spinach leaves, 1 can coconut milk (or coconut cream), 1 tbsp olive oil, 1 litre boiling water, 1 tsp turmeric powder, thyme, salt and pepper to taste
METHOD: In a large saucepan, sauté onion, mushroom, and garlic in olive oil. Add carrots, potatoes, boiling water, thyme, and turmeric powder. Bring to boiling point and let simmer. Once carrots and potatoes have softened, add the rest of the ingredients. Simmer for 20 minutes and serve warm.
TIP: For an extra creamy texture, precook potatoes, mash, and combine with one cup of the boiling water before adding to the soup.
Lay the tortillas (or Romaine lettuce) out on a flat working surface. Spread about 2 tablespoons of hummus on each. Layer each ingredient in a row to make a 'rainbow'. Roll up the wrap and serve immediately.
If you've chosen to add vegan 'chicken' nuggets - follow cooking instructions on the packaging. Vegan 'chicken' nuggets can be found in your local supermarket frozen food section.
BLACK BEAN TACOS
8 taco shells (found in your local supermarket Mexican food section), 2x can black beans (drained and rinsed), salsa (home-made or store-bought), avocado/guacamole, coconut cream, 1-2 teaspoons lemon juice, lettuce, tomato, onions, crushed garlic, pinch cumin, pinch chilli powder, salt & black pepper.
In a saucepan combine black beans, salsa, garlic, chilli powder and cumin. Simmer for 5-10min. Stir occasionally. Whisk or blend coconut cream with lemon juice and put aside. Scoop black beans into taco shells, top with avocado/guacamole and coconut cream. Cover with shredded lettuce, onion and tomato.
DANIEL FAST PIZZA
BASE - 1 1/2 cups cornmeal, 1 cup whole wheat flour, 1 cup warm water,
TOPPING: Tomato paste, mushrooms, black olives, avocado, vegan 'bacon' or vegan 'sausage' chopped/diced (found in your local supermarket frozen food section), garlic, mixed herbs.
Preheat oven to 220˚C/430˚F. Mix crust ingredients together in a large bowl or food processor until dough forms a ball. Rub a little flour on a rolling pin, and roll dough into a 30cm circle on a preheated pizza stone or an oiled pizza pan. If dough is too sticky to roll, put some flour on your fingertips and press dough to edges. With a fork, prick holes all across crust dough. Add toppings onto your pizza. Bake for 10 minutes, and remove from oven.
TIP: Place a handful of macadamia nuts a in blender and sprinkle over pizza for a parmesan effect before serving!
1 can chickpeas (strained), 2 tsp tahini (can be substituted with peanut butter or almond butter), 1 minced garlic clove, 1/2 teaspoon salt, 3 tbsp olive oil, 2 tbsp lemon juice, paprika (optional), parsley (optional).
Combine ingredients in blender, or use a hand blender. Use as a dip for carrots, sugar snap peas, baby corn etc. Or use as a spread on flatbread or inside wraps.
PEANUT BUTTER & APPLE RICE CAKES
Rice cakes, organic butter, apple (sliced).
Spread rice cakes with peanut butter. Top with fresh apple slices and snack away!
Replace apple slices with fresh banana slices as a tasty alternative
BAKED SWEET POTATO CHIPS
2 sweet potatoes (washed and dried thoroughly), 1 tsp olive oil, salt and pepper to taste, parchment paper
Preheat oven to 220˚C/430˚F. Using a mandolin slicer, slice sweet potatoes as thinly as possible. Pat sweet potato slices dry with paper towel, add to medium sized bowl. Spray slices with olive oil mist (or add 1 tsp olive oil). Generously sprinkle with salt, pepper, or any other herbs you'd like to add. Lay slices on baking sheet lined with parchment paper, do not overlap. Bake at 220/430˚F degrees celsius for 1 hour, until crispy. Turn oven up to grill and let chips brown very slightly. Watch chips and make sure they do not burn. If you'd like them cool, place on a cooling rack and let cool for 10 minutes. Serve and enjoy!