Classic Quick Curry (v)

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When you’re in a rush for tea, can’t decide what to cook and are running low on fresh vegetables, this curry is the one to make! Quick, nutritious and delicious. What more do you need, apart from someone else to make it for you!

For four portions you need

  • 1 tbsp oil
  • 1 large onion, chopped
  • 2 fat cloves garlic, chopped
  • 1″ piece of ginger, grated
  • 1 fresh chilli, chopped
  • 2 tsp each of ground cumin, coriander, garam masala & ground tumeric
  • 1 tin chopped tomatoes
  • 2 tsp vegan stock powder
  • salt and pepper
  • 1 tsp sugar
  • 250ml water
  • 1 can each of drained kidney beans & black eyed beans (or whatever pulses you fancy)
  • Boiled brown rice to serve.
  1. Saute the onion, garlic and ginger in the oil for 5 mins until softened.
  2. Add the chilli and dried spices. Cook out for 1-2 mins.
  3. Add everything else to the pan and bring the boil. Reduce the heat and simmer for 10 mins. Check the seasoning and serve.
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Kidney Bean and Peanut Stew Buddha Bowl (v)

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Fast, nutritious and oh so satisfying! The stew recipe is taken from Katy Beskow’s 15 Minute Vegan and I added griddled sweet potato slices, steamed broccoli, a zingy red cabbage and carrot slaw and brown rice to it to make a complete meal. All in 30 mins on a work night #epicwin

For four portions you need

Stew

  • 1 onion, chopped
  • 2 fat cloves garlic, chopped
  • 2 tbsp freshly grated ginger
  • 1 fresh green chilli, chopped
  • 1 can chopped tomatoes
  • 1 can drained kidney beans
  • 4 tbsp crunchy peanut butter
  • 200ml water
  • 2 tsp stock powder
  • 150g baby leaf spinach
  • 3 tbsp chopped fresh coriander
  • juice of 1 lime

Slaw

  • 1/4 red cabbage, shredded
  • 1/2 carrot, grated
  • 2 tbsp chopped fresh coriander
  • 1 red chilli, chopped
  • juice of 1 lime
  • pinch of salt

Everything else…

  • 1/2 sweet potato cut into eight slices, about 0.5cms thick
  • oil for frying
  • salt and pepper
  • 1/2 broccoli, cut into florets
  • 320g brown rice
  • mixed toasted seeds for garnish
  1. Begin by heating a griddle pan with 1 tbsp oil and gently frying the sweet potato slices. This will take about 20 mins, turn them after 5 mins to ensure even cooking. Put the rice on to cook.
  2. Meanwhile, heat 1 tbsp oil in a large pan and add the onion, garlic, chilli and ginger. Cook for 2-3 mins and then add the tomatoes, peanut butter, kidney beans, water and stock. Bring to the boil and leave to simmer for 5 mins.
  3. Make the slaw by combining all of the slaw ingredients in a bowl and set aside.
  4. Steam the broccoli.
  5. Add the spinach and coriander to the stew, cook for a further 2-3 mins until the spinach has wilted. Add the lime juice and check the seasoning.
  6. Serve by carefully placing everything *just right* into a bowl for the perfect instagrammable photo and sprinkle over some seeds 😉 Scoff.

Cheesy Butter Bean & Carrot Burgers

My son has his GCSE Food practical exam on Wednesday and is making these burgers, invented earlier in the week. His previous choice of lentil burgers kept turning out too soft in the trials so hopefully these will be more robust.

For 4-6 burger patties you need

  • 1 large carrot, coarsely grated
  • 1 onion, peeled and cut into rough chunks
  • 400g can butter beans, drained
  • 100g mature cheddar, grated
  • 100g fresh breadcrumbs
  • 1 egg
  • 1 tsp dried sage
  • 1 tsp smoked paprika
  • onion salt
  • freshly ground black pepper
  • a little plain flour to thicken the burgers if they are too sloppy
  • A little vegetable oil to fry the burgers
  1. Using a mini food processor, make the breadcrumbs
  2. Then pulverise the onion
  3. Then pulverise the drained beans
  4. Add everything into a mixing bowl and combine. It’s easiest to do this with your hands.
  5. Add some flour if the mixture seems too soft.
  6. Shape into burgers and cook in a frying pan over a moderate heat for 3-4 mins each side, turning once.
  7. Serve in a bun with whatever accompaniments you want.

Chickpea, sweet potato and carrot tagine (v)

I needed a quick tea for tonight, and one which made use of the few veggies in the house. Vegetable tagines are quick affairs if you use tinned pulses. This one combines fresh ginger with deeper flavours of cumin and paprika for a flavourful but speedy supper.

For four portions you need:

  • 1 tbsp olive oil
  • 1 onion, cut into chunks
  • 1 sweet potato peeled and cut into bite sized chunks
  • 2 carrots, likewise peeled and chopped
  • 1 leek, cut into 2cms slices
  • About 250ml veg stock
  • 1 can chickpeas, drained and rinsed
  • 1 tsp each of ground cumin, paprika and tumeric
  • 1″ piece of ginger, grated
  • Fresh coriander, chopped
  • Cooked brown rice and quinoa to serve
  1. Add the oil to a large pan and saute the veggies, covered with a lid, for about 10 mins, stirring often.
  2. Add the spices and ginger and cook out for 2-3 mins.
  3. Add everything else apart from the coriander and cook, covered, for 10 mins until the veggies are tender.
  4. Serve with brown rice/quinoa and garnish with the coriander.

Cider Sausage Casserole with Black Quinoa (v)

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Yeah. Black quinoa mofos. I’m so totally more hipster than you 😉 And no, there isn’t much difference between the normal type and this one or the red one! I found  it lurking at the back of the cupboard when I had a New Year clear out so thought I’d better use it… I also found some unpleasant cheap cider that I’d got to mull but hadn’t got round to using. This was an inspired chuck it all in and see what happens dish and what happened was I’d definitely make it again so here is the recipe!

For four portions you need

  • 1 tbsp oil
  • 8 vegan sausages
  • 2 carrots, peeled and cut into fat discs
  • 4 potatoes, cut into chunky cubes
  • 1 leek, sliced
  • 1 can cider
  • 2 tsp stock powder
  • 1 tbsp wholegrain mustard
  • 1 tin black eyed beans, drained and rinsed
  • 200g spinach, washed and shredded
  • 1 tsp dried sage
  • salt and pepper
  • 1/2 cup black quinoa
  1. Begin by frying the leek, carrots, potatoes and sausages in the oil until the vegetables are starting to get tender and the sausages have browned a little, about 10 mins.
  2. Add the cider, stock powder and mustard and bring to the boil. Add the quinoa, beans and sage and cook gently covered for 10-15 mins until the quinoa, potatoes and carrots are cooked. You may need to add a little more stock if necessary as you want a bit of sauce left.
  3. Season to taste and add the spinach. Leave to wilt, covered and with the heat off, for 5 mins. This will also allow the quinoa to finish cooking and relax a little.
  4. Delicious served with some apple sauce on the side.

Lentil Roast (v)

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I love a good veggie roast. You can keep your soggy filo pastry wrapped monstrosities. Give me a nut or a lentil roast any day of the week, but especially so on a Sunday.

I’m in festive planning mode at the moment and have tweaked this recipe to deliver a tasty and satisfying addition to our planned festive platefuls on the big day. It’s also nice cold in sandwiches with cranberry sauce, leftover stuffing and chestnuts.

For 6-8 portions you need

  • 225g split red lentils
  • 425ml veg stock
  • 1 tsp dried oregano
  • 1 tsp marmite
  • 1 onion, finely diced
  • garlic pepper
  • 1 tsp dried garlic granules
  • 2 slices brown bread processed into breadcrumbs
  • juice of 1 lemon
  1. Place everything apart from the lemon juice and breadcrumbs into a pan. A non stick one is best to prevent the lentils from sticking but it’s not essential.
  2. Bring to a gentle simmer and cook for 15-20 mins until the lentils have broken down and gone lovely and soft.
  3. Add the lemon juice and breadcrumbs and mix well. Leave to cool slightly.
  4. Scrape out into a lined 1lb loaf tin and smooth the surface. Bake in a hot (180 degree) oven for 20-25 mins until lightly golden on top. Serve at once with all the usual trimmings.

Lentil and Pearl Barley Root Vegetable Casserole (v)

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Every year I get a bit depressed about the end of Summer and the beginning of Autumn. But then I remember warming stews and casseroles and honking geese and I feel a bit less dejected. This casserole is a variation on one I make a lot, but for the first time I cooked it in the oven in the hope that the pearl barley and lentils wouldn’t stick to the bottom of the pan. They didn’t! I served with mashed potatoes and steamed spring greens.

For six portions you need

Casserole

  • 1 leek, sliced into 0.5″ slices
  • 2 onions, roughly chopped
  • 2 sticks celery, sliced
  • 2 carrots, cut into bite sized chunks
  • 1 small swede cut into bite sized chunks
  • 1 tbsp oil
  • 1.25l vegetable stock
  • 1/2 cup pearly barley, rinsed
  • 1/2 cup red lentils
  • 1/2 cauliflower cut into bite sized florets
  • salt and pepper to taste

Dumplings

  • 100g self raising flour
  • 50g vegetable suet
  • dried herbs
  • salt and pepper
  • cold water to mix to a dough
  1. Place all the chopped veg apart from the cauli into an oven proof casserole pan with the oil and saute, covered, for about 8 mins until the veg are starting to soften.
  2. Add the stock, lentils and pearl barley. Mix well and bring to the boil.
  3. Cover with a lid and place in a 160 degree oven for 30 mins.
  4. Make the dumplings by adding enough cold water to the mix to form a soft dough. Shape into 8 dumplings.
  5. After 30 mins, remove the pan from the oven and add the cauliflower and dumplings to the casserole. Mix the cauli in well to ensure it cooks, and place the dumplings on top of the casserole. Cover with the lid and return to the oven for a further 25 mins.
  6. Season to taste and serve with veg of your choice and pickled red cabbage if you’re feeling particularly northern!

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Rose Elliot’s Lentil Croquettes (v)

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After a week on holiday eating and drinking whatever we wanted, I thought it was about time to get back into the kitchen and prepare something vaguely nutritious… These hit the spot. I love red lentils but usually just lob them into a dhal. I forget how lovely they are in their own right.

Rose’s recipe is very simple to follow. I added 2 tsp of marigold stock powder to the lentil cooking water as I like to boost the flavour a little. The mixture was also a little sloppy after I added the lemon juice and onions so I added 100g fresh breadcrumbs to stiffen it a little before shaping into croquettes. They were delicious hot for our tea and also nice cold for my lunch the following day. Enjoy!

Biriyani? Kichari? Kedgeree? Rice, Lentils and Vegetables! (v)

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I’m not sure what to call this. Is it a biriyani? A kedgeree? It’s rice and lentils and vegetables cooked in a spicy Indian base at any rate. And it’s utterly delicious, both hot straight from the pan and cold the next day for an easy work lunch. Add a hardboiled egg if you want to boost the protein and you aren’t vegan. Or leave it as is. You can choose what spices and veggies to use, the golden rule to follow is the rice + lentils to water ratio to ensure it all cooks properly without sticking or going gloopy. I served ours with minted almond yogurt and some lip puckeringly sour lime pickle 😀

For 3-4 portions you need

  • 225g rice – I use easy cook white as we still have 6kgs left from an over zealous Costco trip…
  • 1 tbsp oil
  • 50g red lentils
  • 2 red chillies, chopped
  • 4 cloves garlic, chopped
  • 1 tbsp cumin seeds
  • 6-8 cardamom pods
  • 5 peppercorns
  • 4 cloves
  • 1/2 stick cinnamon
  • 1 tsp ground turmeric
  • 2″ piece of fresh ginger, finely grated
  • 1 large onion, finely chopped
  • 2 carrots, diced
  • 1 cauliflower broken into florets
  • 1/2 pack fresh spinach
  • 650ml stock
  • handful cashew nuts, toasted in 1 tbsp oil
  • fresh coriander to garnish
  • 1 tsp mint sauce
  • 4 tbsp almond yogurt (or any yogurt)
  • lime pickle
  1. Begin by crushing the dry spices, apart from the turmeric and cinnamon, in a pestle and mortar until roughly ground.
  2. Heat the oil in a large pan and toast the spices until they sizzle and start to release their aromas. Add the turmeric.
  3. Add the onions, garlic, ginger, carrots and chillies. Saute, covered, for 3-4 mins until softened.
  4. Add the rice and lentils to the pan and cook for 1-2 mins over a moderate heat until they are toasted.
  5. Add the stock and bring to the boil. Stir well and cover, reducing the heat to low. Cook for 10 mins.
  6. Add the cauliflower to the pan, mixing well. You might need to add a little more water at this stage if things are looking dry. Cook for a further 5 mins until the rice and lentils are pretty much done.
  7. Once the rice, lentils and vegetables are nearly done, turn off the heat and stir through the fresh spinach leaves. Cover and leave to sit for 3-4 mins until the rice is fluffy, the spinach is wilted and everything else is cooked to perfection.
  8. Mix the mint sauce into the yogurt, toast the cashews until golden brown and serve.

 

Versatile Savoury Lentil Sauce (v)

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Yeah I know. It doesn’t look like much in the picture. A soggy jumble of bits in a wet sauce. If you could smell it though, it would smell GOOD! This sauce can form the basis of so many different things: bolognaise, lasagne, moussaka, savoury lentil bake, shepherd’s pie… I always make in a big batch as it freezes well and it’s a great work day staple to have stashed away for days when you have zero time or energy to cook from scratch.

Last time I made this, I made this quantity as I have a massive Le Creuset pan and it saves time in the long run. Obviously if you have smaller pans or no space in the freezer reduce quantities accordingly…

For 3 batches of sauce, each enough to feed 4-6 people you need:

  • 3 cups brown lentils (green also work, as do puy. Don’t use split red lentils!)
  • 2 large onions, chopped
  • 2 leeks, trimmed, washed and sliced
  • 4 cloves garlic, chopped
  • 4 sticks celery, washed and diced
  • 2 tbsp olive oil
  • 4 cans chopped tomatoes
  • 2 tbsp of marigold stock powder
  • 1 tbsp dried mixed herbs
  • 2 tbsp red wine vinegar
  • 2 tsp sugar
  • 1/2 tsp ground cinnamon
  • salt and pepper
  1. Begin by cooking the lentils in plenty of water. How long will depend on the age and variety of lentils. My brown ones took 15 mins. Drain.
  2. Meanwhile saute the onion, leek, celery and garlic in the oil until softened.
  3. Add the tomatoes and seasonings to the sauce along with the lentils.
  4. Bring to the boil and reduce to a simmer for 5-10 mins.
  5. Taste and adjust seasoning. Tis done. Serve like this over pasta for bolognaise or use as a base in numerous other recipes.