Margaret Hirsch, Executive director, of Hirsch’s Homestore’s recently cooked up her favourite Winter warmers at Hirsch’s Homestore. She put together some of her vegan favourites, from her cookbook, using the state-of-the-art Siemens kitchen. Margaret whipped up a fresh filled bread, a carrot and coriander soup and a delicious spicy lentil curry. She also show cased her favourite new appliances available at Hirsch’s Homestore. Thus allowing the audience to keep up to date with what’s new at Hirsch’s from the comfort of their homes.
Lena’s Scrumptious Bread Recipe
- Flour – 1000ml
- Salt- 5ml
- Sugar- 5ml
- Warm water- 500ml
- Spring onion
- Red pepper
- Yellow pepper
- Green pepper
- Salt and pepper to taste
- Garlic and herb 15ml
- Chopped parsley (handful recommended)
- Pesto to taste
Mix all the dough ingredients together, adding water according to how soft you want the dough.
When dough is mixed put a little olive oil in a dish and prove the dough for 30 minutes.
For the filling:
Dice the onions and peppers and fry for 3 minutes in olive oil. Next add the pesto, and fry lightly so that they are not over cooked as they will be baked in the bread as well.
Once the dough has proved, make a whole in the centre and place the filling(desired quantity). Seal the bread and place in the oven.
Carrot And Coriander Soup
- 15ml Vegetable oil
- 1 Onion, chopped
- 5ml Ground coriander (dhania)
- 1 Potato, chopped
- 450ml Carrots, peeled and chopped
- 1.2 Litre Vegetable stock
- Handful coriander (dhania) (about ½ a supermarket packet)
Heat 5ml vegetable oil in a large pan, add 1 chopped onion, then fry for 5 mins until softened. Stir in ground coriander and potatoes, then cook for 1 minute. Add carrots and stock, bring to the boil. Cover and cook for 20 mins until the carrots are tender. Tip into a food processor with a handful of coriander then blitz until smooth (you may need to do this in two batches). Return to pan, taste, add salt if necessary, then reheat to serve.
Red Lentil Curry
- 250ml Dry red lentils
- 30ml Virgin coconut oil
- 180ml Finely diced yellow onion (about 1/2 medium onion)
- 3 Cloves garlic, minced
- 15ml Minced ginger • 375ml Crushed tomatoes • 15ml Brown sugar
- 15ml Yellow curry powder • 5ml Ground coriander (dhania) – optional
- 1ml – 2ml Cayenne Pepper, depending on your desired level of spice
- 7.5ml Kosher salt • 375ml Vegetable broth
- 125ml Canned full-fat coconut milk
Rinse the red lentils and pick out any dark or discoloured pieces. Drain and set the lentils aside.
In a large skillet or small pot, heat the coconut oil over medium heat. Add the onions and cook
them for about 5 minutes, stirring them so they don’t burn. Next, add the garlic and ginger and
cook for another 30 seconds, until fragrant.
Then Add the crushed tomatoes, sugar, curry powder, coriander, cayenne pepper, and salt. Stir to
incorporate all the spices with the tomatoes. Next, add the lentils. The rinsed lentils likely will have
hardened into a solid chunk. Use a spatula to break them up in the tomato sauce. Then, add the
vegetable broth. Cover the skillet or pot with its lid and bring everything to a boil.
Reduce the heat to low and let the beans simmer for another 17 to 20 minutes until the lentils are
fully cooked and tender.
After 10 minutes of simmering, stir the lentils to make sure that they don’t
stick to the bottom of the pot or pan. If the lentil curry looks too solid, add another 125ml of
water. Alternatively, if the curry looks too runny, let it simmer uncovered for another 5 to 10
minutes. Note that the curry thickens as it cools. Stir in the coconut milk and turn off the heat. Then divide the red lentil curry into bowls and serve with jasmine rice, basmati rice, or brown rice. The curry is great with scallion pancakes or Naan bread too! Garnish the curry with sliced scallions and chopped peanuts, if you like.