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 πŸ™‚ Warming and healthy and best served with peas πŸ™‚ <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

Butternut Squash, Chickpea & Spinach Curry

Here’s another handy tip that works great for this curry recipe. I just discovered it recently purely through curiosity in the kitchen – you can crush ginger in a garlic crusher… no really it works like a dream and then you get that fresh zingy flavour with so much less effort πŸ™‚

I was really kindly given a copy of Happy Vegan by Fearne Cotton by a lovely lady in my classes and this is 100% inspired by her recipes… mixing chopped tomatoes and coconut milk has been a total revelation for me!

Ingredients:

Β½ a medium butternut squash

1 small onion

250g frozen chopped spinach

1 tin chickpeas

1 tin chopped tomatoes

1 tin coconut milk

2 teaspoon garam masala

2 teaspoon cumin

2 teaspoon turmeric

1 red chilli

2 gloves of crushed garlic

1 thumb sized piece of crushed ginger

1 teaspoon miso paste

Dash of soy sauce

1 veggie stock cube (Knorr is vegan… apparently some aren’t)

Veg oil for frying

Method:

  1. Peel the squash and dice it into 2cm chunks. Roast in a tray with some oil and salt for 20 -30 minutes until soft with some caramelisation on the edges, stirring about half way through.
  2. Microwave the frozen spinach for 5 minutes and drain of excess water.
  3. While the squash cooks dice the onion finely and fry with cumin, turmeric, garlic and ginger until the spices are fragrant and the onion is soft. Chop the chilli into small pieces and add the mixture. Add the miso paste.
  4. Drain the chickpeas and add them to the pan. Fry for a further minute or two.
  5. Add the tin of chopped tomatoes and the tin of coconut milk. Bring the boil
  6. When boiling break up and add the stock cube, then stir through.
  7. Bring the heat down and keep the curry simmering
  8. Add the dash of soy sauce.
  9. When the squash is ready add it to the mixture and stir through
  10. Serve with naan bread or rice… and perhaps a dollop of yoghurt (soy if you want to keep it vegan).

 

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.
Recipes

Spicy Mango and Noodle Salad

Everything in this is raw apart from the noodles and it has so much TASTE! Just 20 minutes prep time… the perfect midweek dinner.

 

Ingredients:

1 large mango

1/2 red pepper

1/2 orange pepper

1/2 red onion

1 chunk of cucumber

100g mange tout

100g sugar snaps

1 big red chilli

1 spring onion

1 handful of cashews

1 small bunch of coriander

2 tablespoon of rice wine vinegar

1 tablespoon white wine vinegar

1 chunk of ginger

2 limes juiced

2 nests of vegan/vegetarian noodles depending on preference

 

 

Method:

  1. chop red onion, peppers, cucumber and mango into long strips. Cut mange tout and sugar snaps in half. Place all in a bowl.
  2. Cover the chopped veg with the juice of 2 limes, and the vinegar.
  3. Boil the noodles till soft and allow to cool.
  4. Chop the spring onion and cashews roughly. Chop the ginger and chilli finely. Chop the coriander roughly.
  5. Add the ginger, coriander and chilli to the veg mix.
  6. Combine the noodles and the veg mix.
  7. Serve in bowls covered with spring onion and cashew!Mango salad