One of the most prized recipes passed down from Kahani’s masterchef mumma, we’ve kept this dahl mild and added in an extra dose of vegetables while retaining all the protein and all the flavour for which the dish is loved. For those new to dahl, this traditional Indian concoction is lentils and aromas aplenty - think almost of a creamy pumpkin risotto but spiced as if served on the streets of Bombay, with fresh coriander to finish.
Serving suggestions: This one’s a very filling number, so start with a little paired with steamed basmati rice. Roti or naan also go well to scoop up the dahl with your hand in true Indian style. Keep the palate cool with a dollop of plain yoghurt or raita.
Ingredients: Yellow split peas, red lentils, split moong beans, black mustard seeds, kalonji seeds, onion, vegetable oil, garlic, ginger, ground cumin, ground coriander, Kashmiri chilli powder, turmeric, salt, tomatoes, vegetable stock, red capsicum, green capsicum, butternut pumpkin, fresh coriander.
Four square slices per serve.
Brownie points to this brownie on all accounts – it’s made without gluten or refined sugar, it’s vegan and it’s delectable as ever. A rich, fudgy filling with a hidden health boost of sweet potato, topped with a smooth avo-cacao ganache and speckled with crushed pistachios. Watch yourself around this one!
Serving suggestions: Leave brownie out to come to room temperature before serving as a traditional brownie. Can also be warmed in the microwave to maximize fudginess. Try with fresh berries and coconut yogurt to complete the dessert.
Kahani’s vivid memories of traipsing through Vietnam have found their way into the creation of this distinctive dish. We’re talking large chunks of succulent pork shoulder slow cooked for four hours in a finger-licking caramel ginger sauce, tossed with Asian-style vegetables and a sprinkling of black rice. It’s vibrant, protein-rich, nutrient-charged, and completed with spring onion and sesame seeds.
Noodles not included.
Serving suggestions: Serve with udon, soba, or rice noodles, or more simply with steamed jasmine rice.
Ingredients: Pork shoulder, bok choy, carrot, red capsicum, black rice, onion, garlic, ginger, fresh red chilli, fish sauce, soy sauce, vegetable oil, sesame oil, chicken stock, dark brown sugar, fresh lemongrass, star anise, cinnamon, lime, spring onion, sesame seeds.
ETHIOPIAN CAULIFLOWER BAKE
An exotic spin on a vegetarian favourite, this soulful dish is flavoured with a hand-mixed Berbere spice blend and a home-made creamy dreamy cashew cream. Cauliflower, spinach, sundried tomatoes and quinoa combine to bring you protein and nutrients galore. Generously dusted with a crunchy breadcrumb topping, you’ll be as stunned as Nick to discover that something so scrumptious could possibly be vegan.
Serving suggestions: Serve with crusty bread or an extra side of vegetables (Kahani is all about the grilled asparagus). Add some optional chickpeas for a further protein boost if you wish!
If we had to pick one word to describe a mouthful of this Thai-inspired dish, ‘smooth’ would be it. We love it for this creamy consistency, but there’s also a welcome, warm sweetness to this uncomplicated curry thanks to the cauliflower, carrot, and red onion. Topped with fresh coriander and bamboo shoots, she’s a friendly pick for those vegan, gluten-intolerant, and ‘I’ll-try-anything’ alike.
Eggs not included (we love to add them for a yummy protein-boost!)
Serving suggestions: Adding a hard-boiled egg to this curry goes down brilliantly (for those non-vegan)! Then gobble her up alongside quinoa or your preferred type of rice.
Oven-baked lamb meatballs spiced with the authentic Indian goodness of ground cumin, coriander, and turmeric. We can’t decide whether it’s their juiciness or that garlic-ginger zing that makes them so WOW. Served in a lush homemade sweet tomato sauce.
Serving suggestions: We love a good fusion-meal, so we actually readily enjoy these koftas with pasta (gnocchi all the way)! Otherwise rice works well or a fresh salad to lighten it up.
Ingredients: Lamb mince, onion, apple, free range eggs, tomato, vegetable oil, garlic, carrot, red wine, sweet paprika, bay leaves, fresh coriander, red chilli powder, turmeric, fresh bread crumbs, salt, pepper.
MATCHA COCONUT BLISS BALLS
6 bliss balls per serve
These smooth, moist raw balls are the perfect match for your (guilt-free) sweet fix. Aside from the super energising matcha green tea powder, they feature loads of coconut, a hint of peanut butter, dates and rice malt syrup as an alternative to refined sugar. Amazeballs!
Serving suggestions: Serve at room temperature as a cuppa accompaniment, an after dinner sweet treat, or an energising snack in the kids’ lunchboxes.
Kahani has raved about Moroccan cuisine ever since her couscous-gobbling, mint tea-sipping days spent in the country several years ago. The unique tang of this bold vegetarian stew instantly transports you there. Pumpkin chunks and chickpeas see it packed with nutrients, while the creamy, exotic gravy is fit for licking the bowl clean.
Serving suggestions: Serve with couscous, quinoa, or rice of choice (goes especially well with brown rice for an extra protein hit!). Add optional humus and leafy greens to create a colourful dish.~
Succulent pieces of chicken are infused with the flavours of lemongrass, ginger, shrimp paste, and kaffir lime peel in this zingy Thai chicken curry. Simmered in a creamy coconut gravy with the welcome subtle sweetness and crunch of freshly roasted peanuts. It’s traditional and trendy at the same time, and in trouble if left unsupervised!
Serving suggestions: Serve with steamed jasmine or coconut rice. Also easily tossed through rice noodles to shake it up if you wish! Add a dollop of plain yoghurt if you find it a smidge on the spicy side.
Ingredients: Chicken, onions, chat potatoes, green peppercorns, peanut oil, coconut milk, sugar, fish sauce, peanuts, spring onion, fresh red chilli, lemongrass, garlic, ginger, shrimp paste, kaffir lime peel, salt.
PANKO CHICKEN NUGGETS
8 large chicken tenders per serve
Skip the drive-thru in favour of this healthier, homemade snack or dinner to keep your young’uns merry all the same. Our chunky, crispy chicken nuggets are double-coated in a mix of panko breadcrumbs, sesame seeds, and subtle herbs and spices designed for kids. They’re oven-baked instead of deep-fried to retain the flavour with no added fat, juicy on the inside and golden on the outside. Try not to steal all of them off your child’s plate…
Serving suggestions: Couple these with your usual tomato or tartare sauce, or if you’ve got a more adventurous little one, a nasty-free tomato relish might be even better. Comes with a wedge of lemon to squeeze over your nuggets. Ingredients: Chicken breast, panko breadcrumbs, sesame seeds, plain flour, eggs, salt, dried thyme, oregano, black pepper, ground ginger, mustard powder, paprika, vegetable oil.
SPICED PORK with ROOT VEGETABLES
We like to think this special dish captures the best of both seasons – textures reminiscent of a heart-warming winter stew yet with summery citrus flavours to keep her tasting light and sweet. The large pork shoulder pieces are dry-rubbed with a homemade Moorish spice blend, then slow-cooked for four hours with sweet potato and carrot wedges, halved lemons, red onion, and dried apricots. Topped with fresh mint and vibrant pomegranate seeds for extra bursts of tart freshness.
Please note that we use whole lemons for the extra flavour infusion though this does leave the finished dish susceptible to seeds - perhaps take care if you've got troublesome teeth!
Serving suggestions: Enjoy with a side of couscous or a thick slice of sourdough to sop up the aromatic gravy.