Cooking with Organic Vegetables: A Recipe for Cauliflower with Zesty Tomato Sauce and Cheese
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.
Zesty tomato sauce:
1 teaspoon oil
2 tablespoons chopped onion
1 garlic clove
12 tomatoes, chopped
2 teaspoons tomato paste
pinch origanum and cayenne pepper
salt and pepper
Cook slowly for 1½ hours and push through a sieve. Reheat.
- From the Soil for Life Recipe Book
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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.
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
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).
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