Forksticks

What you need:
1/2 Cup Red Split Lentils (masoor dhal)
1/2 Cup Yellow Split Lentils (moong dhal)
1tsp salt to taste
1Tbsp Lemon Juice
2Tbsp Fresh Coriander, chopped
1Tbsp Olive Oil
1/4tsp Black mustard seeds
1/4tsp Cumin seeds
1/4tsp Onion seeds
1/4tsp Fennel seeds
8-10 Fenugreek seeds
6 small Dried Chilli
1/2tsp Tumeric powder
1 small tomato, seeded & cut into strips to garnish (optional)
Fresh chives, to garnish (optional)

1. Wash the mixed dhal thoroughly. Drain.
2. Bring 850 ml water to the boil with the dhal, let it boil for 6 min then reduce the heat to simmer for 20 min.
Add salt & lemon juice. Add some hot water if the dhal is too thick.
Then add the coriander. Turn of the heat.
3. Heat the oil in a small saucepan, make sure the oil is hot but not smokey.
Add the mustard seeds till they pop, reduce the heat and add the rest of the spices in except the tumeric.
Until the chilli start to blacken.
4. Pour the seasoning oil on top of the cooked dhal. Garnish with tomato & chives.

Have it with boiled rice or roti / naan bread.

1. Peel the eggplants, cut them in rectangular chunks, sprinkle with salt and leave to drain for 30 min.
2. Drained the mushroom, finely chopped and set aside.
3. Rinse the eggplant thoroughly and pat dry. Heat the oil in a deep wok over high flame and fry for a few minutes until they are tender with slightly gold tint. Shake off the excess oil and set aside on the paper towels.
4. Drain the oil until only 3 tablespoons remaining. Add the turkey and stir-fry as it separates an loses its water content. Add the chilli paste until the oil is red.
5. Add the rest of the ingredients (ginger, garlic & Shitaki mushroom), pour in the stock, soy sauce and eggplant. Simmer for a few minutes until all flavours have penetrated the eggplants.
Season with salt if needed.
6. Finally turn up the heat to reduce the sauce of you prefer the dish dry. (I generally don't, as I like the sauce). Drizzle the sesame oil and Sprinkle the shallots on top to serve.

Tempeh is a traditions Indonesian staple, suitable for vegan, high in iron & protein.
The famous beef rendang is cooked the same way with more time on the stove to breakdown the beef.

Ingredients:
500g approx. Tempeh (sliced into desirable sized cubes)
1 large sweet potato (cubed)
1 stalk Lemongrass
1 Onion
1 clove Garlic
5 stalks Shallots
2 tsp Ginger
3 Red chilli (personally I love it hot, the more the merrier - 8 for me)
400ml Coconut Milk
1.5 tsp Turmeric powder
1.5 tsp Fennel seeds (ground)
6 cloves (ground)
5 Cardamon
3 Bay leaves
4 Kaffir lime leaves
1/2 cup Dried shredded coconut (baked till brown)
1 small bunch of coriander (chopped)
1 cup Water
Pinch of salt
1/2 Tbsp Sugar

1. Use a pastel & mortar to ground the fennel seeds, cloves
2. Process the following ingredients in a food processor - lemongrass, shallots, onion, garlic, ginger & chilli.
3. Heat up a deep pot with a little oil, pour the paste from #2 and lightly fried till its fragrant. Put the tempeh in.
4. Add the coconut milk and the rest of the dry spices in, along with the leaves.
Mix well. Simmer for a good 20 min. Add some water if it becomes too dry.
5. Put the sweet potato in and a bit more water if needed. Salt and sugar to taste.
6. When the potato is well cooked. Serve with some baked shredded coconut and coriander.

This is common through out Africa, such as Tunisia and Algeria. The smokey flavor is sensational.

Ripped tomato 4 (quartered)
Long green pepper 4 (halve an deseeded)
Red onions 3 (halve with skin on)
Capers 2T

Dressing:
Garlic 2 cloves (finely chopped)
Ras El Hanout 1/2t
Lemon 1 (juiced)
Preserved Lemon 1/2 (finely chopped)
Coriander 2T (finely chopped)

Grilled all the veggies together till soft and lightly charcoaled.
Sprinkle the capers, then toss well with the dressing.
Serve with coriander sprinkled on top.