Here is a fun vegetable crepe or stew which looks like it is loaded with food colouring! Enjoy the fun of sitting down to a pink meal – naturally. You don’t do that every day!

Serves 4-6


1/2 large sweet potato, cubed (2 cups)

2 cups pumpkin, cubed with skins on

1 beetroot, cubed

1 medium zucchini, sliced

4 small mushrooms, sliced

1 cup of green beans, chopped

6 large kale leaves, stems removed (if you need to, substitute broccoli, spinach or watercress)

Cashew sauce (use the quantities shown)

1 Tbsp ground peppercorns

1 – 2 tsp Cayenne pepper (optional if you like it spiced up)


Steam the sweet potato, beetroot and pumpkin for 10 minutes. Make the cashew sauce while you are waiting. Then add the greens and mushrooms to the steaming vegetables for another 5-10 minutes; add the kale for the last 2 minutes. Allow to cool and then blend them in a food processor. Pulse only if you like it chunky. Return to a wok or saucepan and add the cashew sauce and mix together and reheat.

Serving suggestions:

1. If you feel like a crepe, prepare your basic crepe mix (use about 1/4 of the suggested quantities) or use our buckwheat crepe and add your pink filling.

2. Serve on a bed of cooked quinoa (pron. keen-wa).

Soak the quinoa (seeds not flakes) for at least 20 minutes in cold water (preferably alkaline) or overnight if you can. Then drain and rinse well through a strainer. Place in a saucepan with about 2 cups of water and bring to the boil and then simmer for 15-2o minutes. Simmer the quinoa until all the water has evaporated and it is light and fairly dry. It is unlikely you will burn it. Allow it to cool and then ‘fluff’ it up with a fork.

3. Serve on a bed of wholegrain brown rice.



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