Rice pilaf with silverbeet, kale, rainbow chard, spring onions and herbs

Ingredients
2 tablespoons olive oil
100g butter
1 portion of greens, washed, dried and finely chopped (approx 8 large leaves)
4 spring onions, finely chopped
4 cloves garlic, chopped
2 cups long grain rice
3 cups chicken stock
Salt and pepper to taste
Chopped parsley to garnish

Method
Heat oil and butter in a heavy based pot. Add garlic, spring onion and greens.
Cook for 3 minutes. Add rice and keep stirring for 2 minutes until rice is coated.
Add stock and bring to the boil. Turn heat down to low. Cover pot with a lid and cook for 20 minutes.
Once all liquid has evaporated stir in a knob of butter(optional) and leave lid on for 5 minutes before serving. Season with salt and pepper.
Garnish with chopped parsley.

Red lentil dhal and coconut  raita

Ingredients
2 cups red lentils
4-5 cups vegie stock
1 teaspoon turmeric
2 tablespoons vegie oil
1 onion, finely chopped
2 teaspoons grated ginger
2 teaspoons garam masala
3 tablespoons chopped parsley
3 tablespoons chopped mint
Salt and pepper to taste
coconut raita
1 cup natural yoghurt
½ cucumber, finely diced
2 tablespoons toasted coconut
2 teaspoons chutney

Method
Place lentils, stock and turmeric in a saucepan. Bring to the boil. Reduce heat, cover and simmer for 20 minutes until tender.
Meanwhile, heat oil in a pan. Add onion, ginger and garam masala and stir fry on low for 5 minutes until onions are glassy.
Remove from heat and add to lentils when they are tender. Simmer for a further 5 minutes.
Add herbs, stir through and serve.
To make coconut raita stir ingredients together.

Eggplant  simmered  in ginger, soy, honey and miso

Ingredients
2 large eggplants cut into small cubes
4 cloves garlic, finely chopped
2 teaspoons grated ginger
¼ cup light olive oil
1 cup water
2 teaspoons miso paste
2 tablespoons soy sauce
1 tablespoon honey
pepper to taste
2 spring onions, finely chopped
corriander and parsley to garnish
sesame seeds to garnish

Method
Heat oil in a fry pan. Add eggplant, garlic and ginger. Cook for 5 minutes stirring frequently.
Lower heat and add water and miso. Add soy, honey and spring onion.
Cook for 10-15 minutes or until eggplant is tender.
Garnish with herbs and sesame seeds.

Asian coleslaw

Ingredients
½ wombok shredded finely
¼ purple cabbage, shredded finely
3 spring onions, finely chopped
2 carrots, peeled and grated
Fried noodles to garnish
dressing:
½ cup light olive oil
¼ cup white vinegar
¼ cup castor sugar
2 tablespoons soy sauce
2 teaspoons sesame oil

Method
Mix wombok, purple cabbage, carrot and spring onions in a bowl.
Whisk dressing ingredients and pour over salad.
Garnish with fried noodles.

Broccoli soup

Ingredients
2 teaspoons butter
4 heads broccoli cut into florets
2 onions, chopped finely
water just to cover broccoli
3-4 vegie stock cubes

Method
Heat butter in a large pot. Add onions and stir for  5 minutes or until glassy.
Add broccoli, water and stock. Bring to the boil. Reduce heat, cover and simmer for 15 minutes or until broccoli is tender.
Bamix until smooth.