Bean Tortilla

This is one for Brenda it is a vegan dish.

In a greased baking dish (I used olive oil spray)

• 2 cups shredded cheese (vegan of course)
• 2 cups red salsa
• 1 cup black beans and brown rice, jasmine rice, quinoa  mixed
• 1 1/2 cups sliced  mushrooms
• 1/3 cup diced onion
• mixed greens (baby spinach and rocket with a little kale)
• minced garlic and onion powder
• Olive oil spray

Place a layer of the tortillas in the baking dish
Cover with onion powder and garlic
Place a layer of vege
Add salsa

Repeat

Top with remaining salsa and cheese

Oven bake at 180c for approx 20 minutes

Pork Belly

I have not been able to cook much this year. This is a simple but tasy dish.

Score and salt the pork belly, place in a baking tray on a rack over a little water.

Oven bake at 180c covered in foil for 90 mins

Then uncover and cook for 30 minutes more on 250c to get the crackling.

If that doesnt work then simply add to a hot frypan to crisp up the crackling.

I served this with some mixed vegetables with oyster sauce and with a rice mix consisting of Dongara white and brown ice with some wild rice and quinoa in the mix.

Siracha sauce to serve.

Dahl: Slow cooker

I have tried a couple of times to cook dahl in the slow cooker without much success. This time I am hoping it will work. It did and well. 

Ingredients

1. 1½ cups yellow split lentils and mung lentils
2. One medium onion, finely chopped
3. 400 gm can diced tomatoes
4. 2 teaspoons minced garlic
5. 2 teaspoon turmeric powder
6. 1 teaspoon salt

Tempering Ingredients

1. 2 tablespoons  oil
2. ½ teaspoon whole cumin seeds
3. ½ teaspoon asofetita
4. 1 whole chilli
5. ½ teaspoon cumin powder
6. ½ teaspoon coriander powder
7. ¼ teaspoon chili powder

Rinse the lentils and add to the slow cooker with the tomatoes, onion and garlic and 4 cups of water
Cook on low for 5 hours

Add the tempering ingredients to a frypan and heat until frgant
Add to slow cooker stir through and cook for one hour more

Serve with rice and a dash of lemon juice