Cooking with Organic Vegetables: A Recipe for Vegetarian Bolognaise
Makes 25 servings
5 cups soya mince
2 tablespoons Marmite, mixed with litres hot water
1 cup sunflower oil
6 large onions, chopped
6 cloves garlic, crushed
3 green peppers, seeded and diced
8 – 10 cups chopped greens (carrot tops, spinach stalks, and leaves, turnip leaves, lettuce, Lucerne, outer leaves of cauliflower, broccoli, cabbage, pumpkin and squash leaves)
4 cups diced butternut, carrots, turnips, potatoes, sweet potatoes, and whatever else is available from the garden
1 tablespoon dried origanum
1 teaspoon dried thyme
3 kg chopped tomatoes
3 tins tomato puree
1 tablespoon sea salt
1 cup chopped parsley
2 tablespoons brown sugar
2 cups grated Cheddar cheese
Place soya mince in a bowl, pour over Marmite stock and stand for 15 minutes. Heat oil and butter in a large frying pan and lightly fry onions, garlic and green pepper. Toss the other chopped vegetables into the pot and cook gently with the lid on for another 5 minutes.
Add herbs and toss until hot and aromatic. Add soya mince and remaining ingredients, except cheese. Bring to the boil, then cover and simmer very gently for 45 minutes, stirring occasionally. When done, the sauce should be thick and juicy.
Stir in the grated cheese, heat through and serve on pasta, brown rice or with mashed potatoes. If serving on pasta, serve extra cheese separately.
This featured article is brought to you by Soil for Life - To make a significant and positive contribution to people centred sustainable development primarily in the Western Cape.
Cook the whole cauliflower in a little bit of water until it is just tender. Smother with the zesty tomato sauce, sprinkle with grated cheese and serve with crusty brown bread.
These are pampoen vetkoekies - an old-time favourite
500g pumpkin, peeled, cooked, drained and pulped
1 cup cake flour
1 teaspoon baking powder
1 egg beaten
pinch salt
2 teaspoons melted butter
pinch ground nutmeg
¼ cup milk
1½ cup oil
cinnamon sugar for dusting
27 September 2006
Food from the home garden
Eat five servings of fruit and vegetables every day
Most of us know that to be healthy we must have a balanced diet. This means that we should eat something from each of the three food groups every day; body building foods (proteins), energy foods (carbohydrates, fats and oils) and protective foods (vegetables and fruits).
Climate change is arguably the most crucial issues of our time and is the biggest environmental challenge that we face. While many of us agree that we must do something, it seems too vast a problem for any one of us to tackle, until now.
The Carbon Standard Consortium has been formed to make it easy and affordable for government, individuals, corporations and communities, their office buildings, schools, homes, meetings, events, conferences, celebrations, a business unit, product or brand to offset carbon emissions by planting trees.
There's much more to gardening than just growing vegetables or pretty flowers. There are many benefits that come with growing a garden. What we are doing is bringing nature into our homes and lives. By creating a garden, we develop skills and gain knowledge. We also create a beautiful, peaceful and even productive environment that benefits the health and wellbeing of the whole family or community.
As part of an organic gardening practice, companion planting is used. This is the art of planting certain plants together – because they are good for one another, and avoiding planting certain other plants together, because they don’t grow well together. As with relationships between people, certain plants like and dislike one another, so we plant certain herbs with vegetables to improve their growth and flavour – and some of the herbs also have strong scents which repel harmful pests or may attract beneficial insects.
For very little money and effort, you can have the healthiest soil around. Here¹s how to make lovely compost that¹ll give you prize fruit and veggies. In our last article "Don't Panic - It's Organic" we gave you a taste of what materials should go into a good compost heap. Now here is the nitty gritty.
Plants get most of their nutrients (food) from the soil. With the help of microorganisms (tiny living particles in the soil), the mineral and organic matter in the soil is processed into a form that plants can use. These nutrients dissolve (break down) in the water in the soil and are taken into the plants through their roots.
Organic gardening is the best way to get the most out of your soil and crops after all, it¹s the way nature designed things! Dave Golding tells you how it works.
Did you know that all life on earth is sustained by only one percent of available water. Isn¹t that a miracle? While most of the earth¹s surface is covered in water, 97 percent is seawater. Most of the remaining three percent is locked up in ice caps and glaciers, deep underground or suspended as vapour in the air.
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