Recipes

Lentil & Carrot Cottage Pie

I was talking to a neighbour about the ‘classics’ and comfort food the other day. This is funny for me, I ate meat most of my life and so a lot of the food I feel nostalgic about now has really lost it’s appeal to me. So this is a ‘new classic’ for me 🙂 Warming and healthy and best served with peas 🙂 <3

Ingredients

2 carrots

1 white onion

1/4 spring cabbage

150g green lentils

1 tin cannellini beans

1 tin chopped tomatoes

5 medium potatoes (I can’t be bothered to peel them but if you prefer do)

2 teaspoons of chilli flakes (fresh chilli would be just as good if not better!)

2 teaspoons of cumin

1 teaspoon paprika

3 teaspoons medium curry powder

2 teaspoons mixed herbs

Splash of milk or vegan alternative

Knob of butter or vegan alternative

Handful of grated cheddar or vegan alternative

Salt & Pepper

Cooking oil

 

Method:

  1. Chop potatoes and boil in a pan until soft.
  2. In a separate pan boil green lentils for 25-30 minutes or as instructed on the packet to ensure they are soft.
  3. While potatoes are boiling finely chop onion, carrots and cabbage. Add to a pan with a little oil and fry. Add herbs, spices and chilli flakes. Add water as necessary to stop from sticking to the pan and cook until softened. Add as much salt & pepper as suits your taste.
  4. When onions and carrots have started to soften (carrots will still have a bit of crunch!) add the tins of chopped tomatoes and beans. Stir well and cook for a further few minutes (until carrots have just a tiny bit of crunch).
  5. Mix lentils into the vegetable mixture.
  6. Scoop the lentil and veg mix into a large lasagne dish.
  7. Drain and mash the potatoes. Add milk and butter.
  8. Smooth the mashed potato over the vegetable mixture.
  9. Top with grated cheese.
  10. Bake in oven for 30 minutes at 180 degrees.
  11. Enjoy… maybe with peas

 

 

Recipes

Carrot & Apple Spiced Pies

Ingredients (makes 12):

1 smallish carrot

2 large apples

75g dried cranberries

1 teaspoon cinnamon

1 teaspoon nutmeg

1 tablespoon and one desert spoon of agave syrup (maybe a little more depending on your sweet tooth)

50-80g cashew nuts

50g pumpkin seeds

1 pre-rolled pastry sheet (unless you are less lazy than me and make your own)

 

Equipment: Food processor*, cupcake tray 

*you could grate the carrot & apple, and buy crushed nuts if you don’t have a processor

Method:

  1. Preheat oven to 180C
  2. Using a food processor or grater blitz the carrot & apples.
  3. Add the carrots & apples to a saucepan with a little water, the nutmeg & the cinnamon. Cook until softened (about 5 minutes mid heat)
  4. Add the cranberries & agave to the apple & carrot mix and stir
  5. Unroll the pastry. Using a round cutter or top of a large glass make round pastry circles and place them into the cupcake tray
  6. Spoon carrot & apple mix into the pastry cases
  7. Put the tray in the oven and cook for 10 minutes
  8. While cooking blitz 50-80g of cashews (depending on how nuts you want to go) & then mix with 50g pumpkin seeds. Add a desert spoon of agave syrup to sweeten.
  9. Take the tray out of the oven, add the cashew & pumpkin crust, cook for a further 5 minutes (be careful the topping can burn! If the pastry doesn’t look at all cooked at this point you may want to cook them another few minutes before adding the crumb).
  10. Let cool a bit before enjoying (perhaps with a herbal tea 😊 )

 

 

 

 

 

 

 

Recipes

Wild Rice Salad

I don’t normally like rice that much, it’s always been one of those things I just can’t cook right and it goes gloopy… but this I love it’s really crunchy, fresh & zesty with lime. Also, although the rice took 45 mins to cook, the actual work is SO minimal.

Ingredients:

125g Wild Rice

1/2 pointed red pepper

1 red onion (homegrown if available)

1/2 apple (from the neighbour’s garden if in season!)

1/2 tin of unsweetened sweetcorn

1/2 tin of black eyed beans

2 limes

1/2 garlic clove

50g pumpkin seeds

1 chilli

A handful of mint

A teaspoon of White Wine Vinegar

Salt & pepper

Method:

  1. Simmer the rice for 30-40 minutes.
  2. Finely chop the red onion and dice the red pepper and the apple.
  3. Drain the sweetcorn and black-eyed beans and mix them in with red onion, apple and pepper.
  4. Squeeze the limes over the veg mix.
  5. Chop & add the chilli
  6. Crush the garlic and add to the mixture
  7. Finely chop and mix through the mint.
  8. Mix in the pumpkin seeds.
  9. Add the white wine vinegar.
  10. When the rice is cooked and drained, allow it to cool and add it to the veg.
  11. Season to taste with salt & paper.
  12. Maybe enjoy with a spicy homemade guacamole… because delicious & still vegan.