Serves 2:
Chestnuts (12 - cooked, peeled)
Pumpkin (100g - peeled, cubed)
Carrots (4 - peeled, cubed)
Celery (stalk, chopped)
Garlic (minced)
Bay leaf (1)
Pak Choi (4 - sliced)
Tomato Purée (2 tbsp)
Seitan (100g - cubed)
Olive oil
Salt
1) In a saucepan add the carrots, celery, garlic, bay leaf, tomato and a touch of olive oil and cook for 3 minutes.
2) Cover with water and simmer for 5 minutes.
3) Add the pumpkin and the pakchoi and simmer until the carrot is soft.
4) Add the chestnuts and seitan and season with salt. If necessary add more water.
5) Simmer for 5 minutes to the flavours combine.
Serves 4:
Seitan (300g - cubed)
Potatoes (12 small)
Chestnuts (200g - cooked and peeled)
Red Onion (1 - sliced)
Garlic (2 cloves - minced)
Olive oil
Salt
Oregano
1) Preheat the oven to 220C.
2) Cook the potatoes in water for 5 minutes and drain.
3) In a baking dish add all the ingredients. Bake until the potato is soft and golden.
Serves 3:
Pumpkin (100g)
Potatoes (250g)
Chestnuts (100g - cooked and peeled)
Water (500 ml)
Coriander (fresh)
Olive oil
Salt
1) Place the pumpkin, potatoes, chestnuts and water in a saucepan and cook until the potato is soft.
2) Add the fresh corianders.
3) Grind and season with salt and olive oil.
Makes 3:
Chestnut (200g - cooked and peeled)
Bread (35g)
Brewers Yeast (5g - optional)
Parsley (5g - chopped)
Egg (1)
Salt
Garlic (powder)
Pepper (freshly ground)
1) Mash the chestnuts with a potato masher.
2) Combine all the ingredients in a bowl and mix until well blended.
3) Shape the mixture into 3 burgers.
4) Fry in a skillet with a sprinkle of olive oil.
