Makes 8 paranthas
This Indian-style flatbread is delicious as an accompaniment to a meal or on its own as a snack. The addition of spinach provides a good source of vitamin A and iron. If you are short on time, omit the filling and cook the bread on the stove while dinner is simmering or baking away.
2 cups (500 ml) wholemeal plain flour
1/4 tsp (1 ml) salt
3/4 cup (175 ml) water, plus extra
1/2 Tbsp (10 ml) ghee or certified organic vegetable oil, plus extra for cooking
1/2 tsp (2 ml) cumin seeds
1 cup (250 ml) grated cauliflower
1 garlic clove, minced
4 cups (1 L) chopped spinach
1/2 tsp (2 ml) ground coriander
1/4 tsp (1 ml) chilli flakes (optional)
In bowl, stir together flour and salt. Add water and stir until soft dough forms, adding more water if needed. Turn out onto lightly oiled work surface and knead for about 5 minutes until a soft, smooth and pliable dough forms. Cover dough with lightly damp towel and let rest for 20 minutes.
Meanwhile, heat ghee in frying pan over medium heat. Add cumin seeds (they should sizzle and pop) and cook for 5 seconds. Add cauliflower and garlic and sauté for 2 minutes, until cauliflower starts to caramelise. Add spinach and cook, stirring often, until most of the liquid has evaporated but spinach is not dry, about 4 minutes. Stir in ground coriander and chilli flakes and cook another minute. Transfer filling to bowl to cool to room temperature.
Divide dough and filling into 8 equal pieces. Working with 1 ball of dough at a time, roll into 3 in (8 cm) circle. Place 1 ball of filling in centre of dough and bring edges of dough up around filling, pinching to enclose filling. Repeat with remaining dough and filling. Cover with damp cloth and let rest for 5 minutes.
Preheat cast iron pan over medium heat. Pan is preheated when drops of water sizzle and dance as soon as they hit the hot pan. Working one at a time, roll out parantha into 6 in (15 cm) round; use flour as needed to keep dough from sticking. Lightly brush pan with ghee and place parantha in pan. Cook until light brown with some darker bubbling spots, about 2 minutes. Flip and allow the other side to cook, another 2 minutes. Repeat with remaining paranthas, oiling pan as needed and stacking cooked paranthas on top of each other. Serve warm or at room temperature.
Each parantha contains: 444 kilojoules; 3 g protein; 2 g total fat (1 g sat. fat, 0 g trans fat); 20 g carbohydrates (1 g sugars, 3 g fibre); 90 mg sodium
source: "Homemade Bread", alive Australia #20, Winter 2014
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.