Smokey Beans with Kale and Sweet Potatoes (v)

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Another winter warmer, this has the warming scent of smoke paprika running through the earthiness of butter beans and tomatoes. Internal central heating! I served it with baked sweet potatoes, mashed swede and potatoes and quinoa cooked with red lentils. It was a winning combination that was so good the teen requested the same meal again three days later!

For six portions you need

Stew

  • 1 tbsp olive oil.
  • 1 onion, chopped.
  • 2 cloves garlic, crushed.
  • 2 carrots, peeled and sliced.
  • 1 large jar passata.
  • 1 can butter beans, drained and rinsed.
  • 1 tsp sweet smoked paprika.
  • 1 tbsp italian seasoning.
  • 1 tsp vegan stock powder.
  • 1 tbsp red wine vinegar.
  • salt and pepper.

Quinoa and Lentils

  • 1/2 cup quinoa
  • 1/2 cup red lentils
  • 1.5 cups stock
  1. Sautee the onions, garlic and carrots in the oil for 5-10 mins.
  2. Add everything else and bring to the boil. Cover and cook in the oven (170 degrees) for 45 mins until cooked through.
  3. Meanwhile cook the lentils and quinoa in the stock – bring to the boil, cover and cook for 17 mins. Turn off the heat and leave to stand until the stew is ready.
  4. Bake sweet potatoes in the oven for an hour until soft.
  5. Roast kale to make kale chips.
  6. Boil swede and potato together and mash once tender.
  7. Serve, eat, be happy!

Lentils in Cider and Mustard (v)

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We are lucky enough to live near an excellent farm shop (Nelson’s) and each week I plan my meals around what’s in season and looks good to eat. We were spoilt for choice this week with all the delicious root crops available, along with bags of vibrant green kale.
I LOVE KALE CHIPS!! We are also trying to keep up with the teen’s insatiable demand for protein, protein and more protein so lentils have featured heavily as a cost effective way to achieve this. I snuck in a Linda McCartney sausage too for some contrast in texture and flavour. This keeps and freezes well so it’s worth making a large batch and stashing some in the freezer if you’re able to.

For 6 portions you need

  • 1 tbsp olive oil.
  • 1 parsnip, peeled and chopped into roughly 1cm dice.
  • 2 carrots, ditto.
  • 1/2 a swede, ditto.
  • 1 sweet potato, ditto.
  • 1 leek, sliced.
  • 2 sticks celery, sliced.
  • 1 cup mixed lentils – we had brown, green and puy.
  • 1/2 cup pearl barley.
  • 1 can cider.
  • 1 pint vegetable stock.
  • 2 bay leaves.
  • 1 tbsp dried sage.
  • 1 tbsp whole grain mustard.
  • salt and pepper to taste.
  1. Begin by sauteeing the vegetables in the oil for 5-10 mins. Use a large ovenproof pan with a lid to save on washing up!
  2. Add the lentils, mustard, cider, herbs and stock and bring to the boil. Cover and cook in a 170 degree oven for an hour.
  3. Serve with kale chips and other veg of your choice.

 

Lentil Hot Pot with Beer (v)

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I spend an inordinate amount of time wishing Autumn would stay away each August, holding on to each and every beam of sunshine like it’s the last I’ll ever see. But once the autumnal weather appears in full I am happy to embrace it. This plate epitomises autumn to me – earthy colours and flavours, pepped up with sharp cranberry sauce (it’s not just for Christmas 😉) and delicious local sprouts. This recipe was inspired by a Lancashire Hot Pot recipe in Linda’s Kitchen. I did threaten to serve it with Yorkshire Puddings but the teen declared that would be heresy 🤣.

For 4-6 portions you need

  • 1 tbsp olive oil
  • 1 leek, washed and cut into 1cm slices.
  • 2 celery stalks, washed and thinly sliced.
  • 1 cup mixed dried lentils – I used brown and puy.
  • 1 bottle of stout of your choice.
  • 1 pint of vegetable stock.
  • 2 bay leaves.
  • 1 tbsp mixed, dried herbs.
  • 450g potatoes, thinly sliced – I braved using the mandolin for consistency in slice thickness.
  1. Pre-heat the oven to 200 degrees C and fry the leek and celery in the oil for 5-10 mins in a large oven proof sautee pan that has a tightly fitting lid.
  2. Add the lentils, herbs and stock. Bring to the boil.
  3. Add the sliced potatoes and cover with the lid.
  4. Put the pan in the centre of the oven for 30 mins. After 30 mins, reduce the heat to 170 degrees and cook for a further 30 mins.
  5. Serve with veg of your choice and sauce of your choice. It was nice the next day re-heated with a little extra veggie gravy.

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.

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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