Recipe of the Month

Direct from the kitchen of The Sanctuary’s Vegetarian and Seafood Restaurant!

Sanctuary Salad

For 2 people

• 1 cup of shredded cabbage, white preferably
• 1 cup of shredded carrot
• 1/4 cup of shredded onion
• Small dash of crushed garlic
• 1/2 cup of peanuts roasted and then roughly smashed
• 1/2 cup of roasted dry coconut, can use packet if freshly dried not available
• 1 or 2 chilies, according to taste
• Fresh basil
• Salt and pepper
• 3 tablespoons Fish sauce (for vegetarians this can be replaced with soya sauce)
• 1 Tablespoon honey

Mix all ingredients into one large bowl and serve.

This salad keeps well in the fridge, can be made earlier and then served, good for next day also.

Grilled Pepper Shrimp Wrap recipe

A simple yet delicious lunch for 2 people

• 2 tablespoons red pepper sliced thinly
• 2 tablespoons red pepper sliced thinly
• 2 tablespoons green pepper sliced thinly
• 2 tablespoons onion sliced thinly
• 2 tablespoons scallion, chopped with one clove garlic small
• 1 tablespoons olive oil
• 4 flour tortillas

Grill all vegetables except scallions. Toss all with shrimp and olive oil. Wrap in warmed tortillas and serve.

To serve, garnish with shredded lettuce, black olives and chopped tomatoes

Shepherds Pie Sanctuary Style!

A whole some and filing recipe for  two people

• 2 large potatoes
• One onion medium
• Garlic to taste
• 5 fresh tomatoes
• Handful of mushrooms
• One piece of Tofu crumbled
• Mixed herbs teaspoonful

Fry the onions and garlic which is cut into small piece for about 5 minutes, brown but not burnt!
Add tomatoes which have been de skinned and chopped and chopped mushrooms and crumble tofu.
Boil separately the potatoes, mash with a knob of butter or olive oil if pref.
Pour filling into an oven proof basin/dish and top with mashed potato.
Bake in oven for 20 minutes