Hello Everyone, I hope you are all having a great day.
Recently I was looking through some emails and I was intrigued by a range of falafel type foods. Apparently, falafel means ‘small ball-shaped peppers’ or ‘little balls’ and today’s recipe is inspired from the recipe book Persepolis: Vegetarian Recipes from Peckham, Persia and beyond. Although they don’t look or taste like traditional falafel balls, many of the components are still the same, for example chickpea flour, cumin and sesame seeds are used. I did have to adopt the recipe slightly because I didn’t have everything but its still the same vibe. These falafel would make great meat free burgers and are full of so much texture and flavour.
I made a quick salad using sliced red bell peppers, sliced cucumbers and grated carrot. I also made 2 flatbreads to stuff everything inside. Honestly, the falafel was quite filling and it would be perfect to eat one wrap as a light lunch as I was pretty full when eating the last half. This was a very enjoyable meal which I will definitely make again, hopefully with all of the correct ingredients. It still turned out really good but I can imagine the sweetness from sweet potatoes would make such a difference.
Recipe: Potato and broccoli falafel (makes 4)
2 medium sized potatoes, peeled and cut into small cubes
1/2 onion, finely diced
2 garlic, peeled
1 tbsp oil
1/2 tsp cumin
1/4 tsp chilli flakes
1/4 tsp salt
1 tbsp sesame seeds
2 tbsp chickpea flour
Handful of broccoli, finely chopped
Set the oven to gas mark 6 and place the potatoes, garlic and onion onto an oven tray. Drizzle over the oil and cook in the oven for roughly 20 minutes.
In the meantime, add the other ingredients to a large bowl and mix well.
Once the potatoes are soft, add them to a blender along with the garlic and blend until just smooth, it gets quite sticky here.
Add the potato and garlic mixture to the bowl with the onions too and combine well with a spoon. The split the mixture into 4 equal sizes.
Wet hands and then shape the falafels into burger shapes and place each one on a lightly oil tray.
Bake in the oven for 15-20 minutes until fully cooked and slightly golden.
Assemble your other ingredients whilst the falafel is in the oven and enjoy.
Today’s recipe was inspired by a pack of pearly barley I had in the cupboard for quite a while, but just couldn’t figure out what to make with it. I originally thought about cooking some type of soup but nothing was really making it stand out so I opted for a vegetable mixture instead. As you can see from the images, its about 5% grain and the rest in vegetables, just how I like it. I’ve noticed more recently that grains, specifically white rice, can be quite filling and make me feel bloated, so I try to eat less of it these days and it’s super processed and not the healthiest option. As this was my first time eating pearl barley, I’m not sure how I felt about it. I followed the packet instructions but I didn’t really like the chewiness of the grains, I’m not sure if it was over cooked or not cooked enough but the were almost bouncing with every bite. I’ll definitely try another recipe to if I like it with other foods but overall, this was a very hearty meal, filled with lots of great vegetables.
Recipe: Pearl Barley with veg (serves 1)
25g uncooked pearl barley
1 tsp oil
1/3 spring onion, finely sliced
1 small sweet potato, peeled, washed, cut into cubes
Handful of kale
Handful of broccoli, washed and cut
Sprinkle of garlic powder, paprika, chilli flakes, salt
100ml warm water
Cook the pearl barley according to the packet instructions and set aside.
Prepare all of the vegetables and heat the oil in a deep pan, adding the spring onion once hot, cooking for only 2 minutes before adding the sweet potato, kale and broccoli.
Season the vegetables with your favourite herbs and spices, I used garlic powder, paprika, chilli flakes and salt. Pour in the water and mix everything together.
Leave to simmer for 15 minutes on a low heat until everything is fully cooked.
Turn the heat off then mix the pearl barley into the pan and leave for a few minutes before serving.
Hello Everyone, I hope your day has been well and the weather is great for you today. We were having some really nice weather in the UK and sunshine always makes everything better.
Today I am sharing a recipe inspired by @calgaryavansino over on Instagram. I feel like the ingredients are very Mexican inspired and all of the flavours compliment each other so well. It is the perfect vegetarian burger and can be whipped up in no time. It’s nice and easy to make and the sweetness of the potatoes just tastes so good. I actually really like sweet potatoes but I feel like I don’t eat them enough so I was super happy when I found this recipe. I’ve changed it a little to suit me and what I had available at the time but the veggie concept is still there. Another thing I love about the recipe is how easily accessible the topping ingredients are as many of use will have sweetcorn, black beans and peas in the kitchen. You can also change up the quantities, depending on what you like.
Recipe: Baked sweet potato (serves 1)
2 small sweet potatoes, washed and gently scrubbed
Drizzle of oil
Pinch of salt
Handful of sweetcorn
1/4 tin black beans
50g crushed green peas
1 tsp chilli garlic sauce
Pinch of salt
1 tsp lime juice
1/4 diced onion)
Preheat the oven to gas mark 6.
Rinse and gently scrub the potatoes, place on a oven tray, spray each potato twice with olive oil and sprinkle with a little salt. Cover the tray with foil and bake in the oven for 30 minutes. Remove the foil and put back into the oven for a further 10 minutes.
Cook the peas and crush with a fork then mix in the chilli garlic sauce, salt, lime juice and onion. Leave to marinate for a few minutes.
Bring a small pot of water to a gentle simmer and cook the corn and beans for 5 minutes until cooked through and drain off the liquid.
Once the potatoes are cooked, carefully slice them in half and top with the corn, black beans and crushed peas, drizzle with a little lemon juice and serve.
This recipe is great and can be eaten alone, with a side of rice or even homemade bread that can be dipped into the sauce. It is very nourishing and hearty but still great for this time of the year when the weather is cool and you fancy something hot. It’s nice and easy to prepare with minimal preparation. I’m cooking with a great range of vegetables; broccoli, garden peas, sweet potatoes and lentils but you could easily substitute them with your favourite vegetables. I always enjoy cooking with sweet potatoes because they offer such a delicious flavour that really compliments the curry paste used in this recipe. Sweet potatoes are also a great source of fibre which aid in the healthy digestive system, not only that, but cooking sweet potatoes is known to increase their vitamin C content.
Recipe: Sweet potato and lentil curry (serves 1)
1/2 tsp oil
1/3 small onion, finely diced
1/2 tbsp curry paste
Pinch of turmeric
30g lentils, soaked overnight in water
1 sweet potato, peeled and cut into cubes
Handful of broccoli florets
50g garden peas
Heat the oil in a pan, once hot, add the onion and cook for a few minutes until soft.
Next, mix in the curry paste, turmeric, lentils and stock. Cook for 10 minutes on a low simmer.
After that, add the sweet potato and broccoli.
Cook for a further 5 minutes before adding the garden peas. Give it a final stir and leave on a low heat for a further 5 minutes and serve.
This recipe is a healthy, delicious vegetarian empanada. I’ve used sweet potato which are quite a versatile ingredient in cooking, I’ve grated it for this recipe to achieve a smooth mashed consistency without it being boiled and loosing all of its nutritional content. I really enjoyed eating these empanadas because the ingredients all compliment each other well and the pastry was smooth with each bite.
Recipe: Sweet potato and lentil empanadas (makes 6)