Kia ora, koutou – apologies for the sporadic posts; it’s been a busy time in our whare with whanaunga visiting, trips around and off the motu, and general life business. Hoping to post recipes more regularly this year but time will tell I guess! I am a bit more active on the Kaimangatanga instagram account – so be sure to take a look at that for some more recipe ideas and whakaaro about plant-based, low-waste living.
I came across these lentil balls last year and I adapted them so they’re a bit easier (using stuff we already have in the pantry). They’ve been an awesome addition to our weekly meals. They freeze really well and are versatile too – so I’ve cooked them with a tomato-based sauce and served with pasta, as well as adding them to a curry sauce and serving with rice. I’ve also seen a few recipes which pair these with roast vegetables and cashew gravy, or alter the spice mix to have them in pita breads or wraps.
Kīnaki (serves 2-3)
- 1 cup dried brown lentils
- 1 large onion finely chopped
- 3 cloves diced garlic
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme (or basil, oregano)
- 3 cups water or vegetable stock
- 1 cup nuts finely chopped (I stick ours in the blender) – I use a mix of whatever I have in the cupboard – peanuts, almonds, walnuts, sunflower seeds, pumpkin seeds
- 4 tablespoons flour
- 4 tablespoons ground flaxseed
- 4 tablespoons nutritional yeast flakes (not essential but these add a nice savoury flavour and are also a good source of B12)
- 2 teaspoons soy sauce or liquid aminos
- 1 /2 teaspoon salt
Heat some olive oil in a saucepan over medium-high heat and then add onion, garlic and herbs and paprika. Stir in the lentils and add the water or vegetable stock if using. Bring the mix to the boil over a medium heat and then reduce to simmer the lentils etc. Cook until the lentils are well cooked (they’ll start breaking up a bit). Check them regularly to make sure the water doesn’t evaporate entirely (add more if needed). Stir in garlic, thyme, parsley, paprika, and lentils to coat.
Preheat oven to 160 degrees celsius. Prep a baking tray with some baking paper.
Drain the cooked lentils/onions and put into a large bowl. Add the chopped nuts, flour, flaxseed, yeast, aminos/soy, and salt.
Form scoops of the mixture into balls and place on the baking paper (I usually get about 20-25 out of this mix so there is enough to use and some to freeze).
Bake for about 30 minutes, turning over half way through (they turn brown and go a little crispy).
(make about 18 muffins)
- 3 cups flour
- ¾ cup sugar
- 4 tsp baking powder
- 1 tsp cinnamon
- 2 ground cardamom pods (optional)
- 1 ½ cups soy / plant-based milk
- ½ cup canola oil
- 2 tsp vanilla essence
- 2 pears or apples chopped, or 1.5 cups of stewed fruit
- Pumpkin or sunflower seeds to put on top (optional)
1. Preheat oven to 160 degrees and grease a muffin tin with margarine or plant-based butter alternative.
2. Mix all the dry ingredients together, then add the wet ingredients and stir until just combined. Try not to over mix!
3. Spoon the mixture into the greased muffin pan. Sprinkle seeds on top if using these.
4. Bake for about 20 minutes or when knife inserted into middle of muffin comes out clean.
This is a super-easy recipe. In our whare, I usually make quite a lot of our kai beforehand and freeze it, as we don’t get home until about 6pm most nights. This black-bean chilli is one I always have plenty of in the freezer – it goes great with nachos, tacos, or inside tortillas for burritos etc. I usually double the recipe so we eat some and freeze some the same night.
This is really just a rough guide – I always add in bits of whatever I have in the fridge – mushrooms, handful of spinach, small pieces of broccoli, etc. And you can use kidney beans instead of black beans – just substitute whatever you have. This is also nice if you finely dice some kumara and add it in – this works best in the burritos.
Kīnaki (Serves 4)
- 2 x cloves of garlic finely chopped (or 1.5 teaspoons of crushed garlic)
- 1 x medium-sized onion finely chopped
- 1 x can black beans (or kidney beans)
- Handful of mushrooms finely sliced
- 1 x finely diced courgette
- 1 x can of diced tomatoes
- 1 x teaspoon ground cumin
- 1 x teaspoon ground coriander
- 1.5 tablespoons smoked paprika (this is key!)
- 1 x teaspoon chilli flakes
- 1 x packet of corn chips
- Salt and pepper to season
- 1 x heaped teaspoon crushed garlic
- 1 x can chickpeas
- 1 x heaped tablespoon of tahini
- Juice of 1 lemon
- Olive oil
- 1.5 teaspoons ground cumin
- Salt to taste
In a large saucepan, stir fry the garlic and onion in a little bit of oil. Once the onions have browned, fry off the spices quickly. Add a dash of water, and then add i the diced courgette and mushroom and any other chopped fresh vegetables. Stir fry these for a couple of minutes, and then add the beans and the chopped tomatoes. Stir ingredients together and then season according to taste. Leave to cook for a further 15 minutes or so.
For the hummus, mix together all of the ingredients except the chickpeas on the high speed setting in your blender. Once you have a thick paste, add the drained chickpeas, and a little water so it mixes easily. Season with salt (I tend to add extra cumin too). You can also add in fresh herbs, sundried tomatoes, etc.
Serve the veggie mixture on some corn chips and top with hummus – you can also add some guacamole, hot sauce, and/or grated dairy-free cheese.
These are great if you need to take a plate to something. You can make them in advance and put them in the freezer, and then take them out to ice them just before you go. They look a bit fancy but they are super-easy to make (mainly because I use a bread-maker to do all my bread / dough etc.)
Kīnaki (makes about 14)
For the dough
- 1 cup soy / almond / rice milk whatever you have in the fridge
- 2 tablespoons of ground linseed and 3 tablespoons of water (as an egg equivalent. Otherwise use whatever egg replacer you usually use.)
- 1/3 cup dairy-free margarine
- 3 1/2 cups plain white flour
- 1 tsp salt
- 1/2 cup sugar
- 2 1/2 tsp dry yeast
- 1/2 cup sultanas
- 3/4 cup brown sugar
- 2 tablespoons cinnamon
- 1/3 cup dairy-free margarine
- 1 cup icing sugar
- 1 tablespoon margarine
- 3 tablespoons non-dairy milk
- 1 tsp vanilla
Warm the non dairy milk on the stove or in the microwave and then pour this into the breadmaker. Add the yeast and 1 tbsp of sugar and mix a little. Let this rest and bubble up a bit – leave for about 10 minutes. Add the rest of ingredients, select the dough cycle and start.
After the dough is finished, turn it out onto a lightly floured surface, cover with a tea towel and then leave it for 10 minutes or so.
In a bowl, combine brown sugar and cinnamon.
Roll the dough into a rectangle shape, about 75mm thick. Spread the margarine over the dough and then sprinkle over the sugar and cinnamon mixture. Roll up the dough and then cut into about 14 rolls. Place the rolls onto lined baking trays (you may need 2 or 3 trays as the rolls expand a fair bit when cooking. Make sure you give them enough space to grow!).
Bake these at 160 for about 7 minutes, turn them over, and then bake for a further 7 until the rolls have expanded and are a golden brown colour.
When cooked, take the rolls out and leave them to cool on a rack.
Whisk together the icing sugar, vanilla, melted margarine, and dairy-free milk. Ice the rolls just before serving and sprinkle with some coconut if desired.