Today’s recipe is a delicious lentil and pea curry. I think this was my first time cooking with green lentils and they were easy to cook with, they did take a little longer than the red split lentils I’ve been using recently but that was expected. Green lentils are great because they have a slight peppery taste and remain quite firm once cooked.
I’d recommend adding a little sprinkle of each of the spices depending on which ones you like best but a mixture of everything will make a super tasty curry. I’ve been making curry type recipes a lot recently because they are so quick and easy to make and really perfect for these cold evenings. If the texture looks a bit odd it is because I also added in some meatless mince to stay in line with the vegetarian theme but that is optional.
Recipe: Green lentil and pea curry (serves 2/3)
200g green lentils, soaked overnight
1 tsp oil
1/3 onion, diced
1 garlic, crushed
1/2 tsp brown sugar
1 tsp tomato puree
50ml coconut milk
600ml vegetable stock
100g frozen peas
Heat oil in a pan and cook the onions for 5 minutes until soft.
Add the garlic and spices, cooking for a further 5 minutes.
Next, add the puree, milk and vegetable stock. Stir well sprinkle in the sugar and leave to simmer for 15 minutes.
Add the frozen peas to the pan adding more water if needed and cook for another 5 minutes until the lentils are fully cooked.
To be honest, my falafel doesn’t quite look like the traditional ones but they still tasted good. I added a little too much salt as I used a garlic salt powder which consisted of about 90% salt but I have adjusted the ingredients. I feel like with chickpeas you need to add lots of flavour because they are generally very bland so spices like cumin, coriander and garlic powder really help to enhance the flavour. This recipe can be baked or fried depending on your preference but I last minuted decided to fry mine, there is something about fried food that just tastes so good even though it is the unhealthy version.
This falafel recipe goes well with a fresh salad, pitta bread and tahini sauce. When cooking with pulses I tend to soak them over night or at least a few hours before because I’ve found that it takes much less time to cook and doesn’t cause as much discomfort to the stomach. Chickpeas are a great source of protein and a fantastic meat free alternative.
Recipe: Homemade falafel (makes 5)
150g chickpeas, soaked overnight
1 tsp oil
1/2(45g) onion, diced
2 garlic, crushed
1 tsp garlic powder
1 tsp cumin powder
1 tsp coriander powder
1/4 tsp chilli flakes
1/2 tsp salt
Oil for frying
40g kale, sliced
1 tbsp sesame seeds
1 tbsp plain flour
Bring the chickpeas to boil for 10 minutes in a pot of water, then leave on a steady simmer for 50 minutes until just cooked. They may still be slightly hard at this point but the frying or baking will cook them fully.
Heat the oil in a pan and prepare the onion and garlic then add to the pan and cook for a few minutes until soft, next add the garlic, cumin, coriander, chilli and salt and cook for a further 2 minutes and mix. Set aside once done and leave to cool down.
Heat a deep pan of oil, set aside a plate with kitchen paper.
Drain the chickpeas and leave to cool for 5 minutes before mashing, leaving some whole pieces.
Add the chickpeas, kale, sesame seeds and onion mixture to a large bowl. Use your hands to form 5 equal balls then flatten.
Once the oil is hot, fry for roughly 4 minutes on each side until golden and crispy. Leave to cool rest on the kitchen paper to also drain off excess oil.
Hello Everyone, I hope your New Year is going well.
Today I’m sharing a tasty white chocolate chip cookie recipe, as you’ll know, I always love adding extra ingredients like oats or walnuts for an added crunch and nutrition and they both compliment these cookies so well. They are not too sweet and can be eaten slightly warm with ice-cream or custard for a delicious dessert.
Recipe: white chocolate chip cookies (makes 16)
110g soft brown sugar
1/2 tsp vanilla extract
150g self raising flour
1/2 tsp baking powder
1 tbsp white chocolate chips
1 tbsp oats
1 tbsp walnuts, chopped
Preheat the oven to gas mark 5 and line 2 trays with baking paper.
Cream the butter and sugar together then add the egg and vanilla extract.
Sift in the flour and baking powder into the bowl and gently fold in. Next add the chocolate chips, oats and walnuts, combining well.
Equally spoon the cookie mixture onto the trays and bake in the oven for 20 minutes.
Hello Everyone, I hope your day has been well, thanks for stopping by today.
I’m still enjoying quinoa and here’s another very similar recipe. The ingredients below are a rough guide to follow for a portion of one but you could always add more or less depending on what you like. This is honestly one of my favourite meals to make and it never gets old, there’s so much going on from the flavours and textures that it just tastes so delicious. The quinoa and lentils go quite soft, the Brussels sprouts have a slight bite whilst the pumpkin seeds are crunchy.
Recipe: Quinoa and red lentils with Brussels sprouts (Serves 1)
20g red lentils, soaked
150ml vegetable stock
Pinch of turmeric
Pinch of chilli
5 Brussels spouts, shredded
1 tbsp pumpkin seeds, toasted
1 tbsp desiccated coconut
2 inch spring onion, sliced
1 inch red pepper
1/2 tin tuna
Wash the quinoa and soaked lentils then add 150ml of vegetable stock and leave on a gentle simmer for 15 minutes until fully cooked. Stir in the turmeric and chilli.
In the meantime, prepare the other ingredients and set aside in a bowl.
Toast the pumpkin seeds in a dry pan, gently saute the Brussels sprouts in the same pan for a few minutes.
Once everything is cooked, mix in the pan to combine and serve.
This is something simple to try out, tasty and full of protein. These refried beans pretty much go with anything like rice, salad, burritos and so much more. They are smooth, cheap, meat free and very filling! I would recommend adding a dash of the seasonings depending on what you like. This recipe would also be great as a dip for tortilla chips.
Recipe: Refried beans (serves 2)
1 tsp oil
1/4 garlic clove, crushed
200g black beans
Spring onion to garnish
Heat the oil in a small pot and cook the onion for 5 minutes until soft.
Next add the garlic then the zest, cumin, chilli, salt and coriander to taste. I literally added a sprinkle of each for more flavour.
Sprinkle in 3/4 of the beans with the water and mash. Mix well.
Then add the additional beans and leave on a low heat for 10 minutes or until completely warmed through.