Moroccan Bulghar Wheat Salad (v)

The weather has been *glorious* for the last 10 days or so 🙂 Quite strangely warm for mid March. In order to acknowledge this fact I made myself a bowl of yummy vegan goodness for lunch yesterday. I often make soaked bulghar wheat because it’s quick, easy and filling. You can add whatever you have to hand, don’t be put off by the long list of apparently random and weird ingredients. Make in bulk and enjoy over the week as the flavours develop and the fruit plumps up more and more.

For 6-8 portions you need:
1 cup bulghar wheat
2 cups stock
1 red onion, diced finely
1/2 cup chopped fresh mint
1/2 cup chopped fresh coriander
1 pack chilli marinated olives
1/4 cup each of sunflower seeds, pumpkin seeds and pine nuts
2 tbsp ras-el-halout
4 tbsp olive oil
1/4 cup dried apricots, roughly chopped
1/4 cup raisins

Toast the seeds with the ras-el-halout until lightly toasted and spitting hot. Soak everything else in a large bowl and add the sizzling seeds to the mix. Combine well and leave to marinate. Serve with tomato sauce and salad leaves.

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Easy Bread with Oats and Seeds (v)

This is my mum’s recipe and is so simple but makes a really tasty loaf that keeps well and also toasts well.

For one large loaf you need:
500g wholemeal bread flour
200g porridge oats
1 heaped tsp salt
1 scant tsp sugar
7.5g fast action dried yeast
1 tbsp sunflower oil
1 tbs each sunflower, poppy and pumpkin seeds
350-450ml warm water

Place the yeast and sugar in a jug with 350ml warm water. Leave for a few moments till it goes frothy. Meanwhile place everything else in a bowl and mix. Add the yeasted water and mix to a dough, adding more water if necessary. Turn out and knead for about 10 mins till elastic. Leave to rise for 60-90 mins then knock back. Shape into a circle and place on a baking sheet. Cook in a hot oven for about 40 mins.

Carrot, Sultana and Sunflower Seed Salad with Hazlenut Oil and Coriander

This was a knock your socks off salad created out of dying veggies in the fridge and pepped up with some lemon juice and sunflower seeds. It was soooooooo good.

For 1-2 portions you need:
2 carrots, peeled and coarsely grated
1/4 cup sultanas
juice of 1 lemon
1 tbsp hazlenut oil
1/2 pack fresh coriander, finely chopped
salt and pepper
2 tbsp sunflower seeds, toasted
1 tsp dried mint

Place the carrot, lemon juice, sultanas, dried mint and corriander in a bowl. Season with salt and pepper. Drizzle over the oil. Add the hot toasted seeds and allow them to sizzle into the other ingredients. Mix well and allow to stand for a bit before serving. It’s even better the next day!

Seeded Honey and Oat Bars

This is a River Cottage recipe which we all saw being made earlier today. Lex was inspired by the recipe so we all made them and scoffed them. I would never have thought to add lemon and orange zest to the mix but it adds a lovely, zingy fresh taste. Yum. The original recipe is on the river cottage website.

For about 12 bars you need:
125g butter
150g light muscovado sugar
125g peanut butter
75g honey, plus a little more to finish
Finely grated zest of 1 orange and 1 lemon
200g porridge oats (not jumbo)
75g sultanas
75g chopped dried apricots
50g each of pumpkin, sunflower and sesame seeds

Melt together everything bar the oats, fruit and seeds. Mix the wet into the oats and fruit and 2/3 of the seeds. Pour into a lined 20cm square tin and press down. Scatter over the remaining seeds and drizzle with a little more honey. Bake in a moderate oven for 30 mins. Leave to cool before cutting in to bars and scoffing. Deeeeeelicious!