Lentil spaghetti bolognaise

How crazy authentic does this bolognaise look?

I was so happy with my lentil 'mince'. Super impressive on all counts….looks, taste and how easy it was to prepare.

This is probably the easiest and healthiest spag-bol you’ll ever make!

Ok, so the ‘spaghetti’ is green I give you that, I julienned a courgette to make spaghetti noodles but you could easily swap in actual spaghetti instead, no dramas, I won’t mind. I just fancied doing some ‘julienning’ since I love the peeler so much! In any case it’s the bolognaise that’s the real star of the show.

You could eat this on its own as a warming snack, spooned over a jacket potato or on a bed or spinach or kale. It’s just so versatile. The flavours are really authentically ‘bolognaisey’ as well- at least I think so (don’t shout at me if you disagree). I added a little beetroot chutney since I had some in the fridge, this simply gives it a greater richness of flavour but isn’t critical or you could add another condiment or chutney of choice for added body and depth.

The one and only important part of this recipe is to use the right lentils! Mine were ‘dark speckled green lentils’ that I’d soaked overnight from dried and cooked up a big batch of to freeze leftovers. Just make sure they are dark lentils (not red or yellow) and that they hold their shape firmly once cooked. I made the mistake of first experimenting with this recipe a few weeks ago at my dad's house and the lentils I took out of the freezer I thought were the ‘hold their shape type’ er no…I ended up with a pile of mush. Edible but not great to look at. You have been warned!

Recipe: Lentil spaghetti bolognaise

Serves 2

Ingredients

1 tbs olive oil

1 small red onion

1 1/2 cups cooked dark green lentils- either cooked from dried or tinned (important to use lentils that hold their shape stay firm once cooked)

1 small tin (200g) chopped tomatoes

1-2 cloves garlic or ¼ tsp garlic powder

¼ cup beetroot chutney (optional for richness of flavour)

1/2 tsp mixed dried Italian herbs (or use fresh)

2 courgettes or use pasta or choice

Method

 

Saute the onion for 5 minutes until softening. Add all remaining ingredients other than the courgettes and simmer for 5 mins.

Whilst the ‘bolognaise’ simmers, slice the courgette into noodles using a julienne peeler. I set the bolognaise aside once cooked and used the same pan for the courgette (to save on washing up) but you can use a separate pan if desired to cook the courgette for 3-4 minutes.

Serve the courgette ‘pasta’ around the edge of a plate and pile the bolognaise in the centre. Serve immediately.

For further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Cheezy pasta carbonara

No matter how hot it may be outside (not very in this case!) There is always time for some true comfort food. Cheesy (or should that be cheezy?) pasta hits the spot!

I love this simple creamy and full flavoured saurce closely based on this recipe by Oh She Glows.  It’s typically my go to sauce for cheezy based meals over and above the nut versions  purely for its simplicity in my Thermomix (the nut based sources tend to burn onto the bottom of the mixing jug).

This was also an continuation of my recent experiments using brown rice pasta instead of regular wheat pasta…and I can tell you I’m hooked, if I hadn’t known I was eating a GF version I wouldn’t have been able to tell the difference. Just keep a close eye on the cooking time as from what I’ve heard there is a much smaller window of time from it being just cooked to it being overdone and mushy.

This simple bowl of comfort started life like this:

A simple cheese and tomato dish, but then I felt it needed more (plus I had a few leftover soy ‘meat’ chunks from a meal with a friend to use up) so it turned into this hearty monster with mixed beans and grated courgette, plus the soy chunks along with the tomato. You could add anything thing you like to create your very own colourful ‘carbonara’ of sorts, a meat substitute is optional but by no means necessary, it’s very rare that I use ‘fake’ ingredients but this did add a nice smoky taste- a ‘smoked’ vegetable such as pepper could work realty well .

I really hope the sun starts shining soon…I want to be outside wearing shorts, flip flops and sunglasses….not inside wearing jumpers and slippers! I guarantee when that happens there’ll be more salad recipes coming this way. You know what I may just do that anyway!

Recipe: Cheezy pasta 'carbonara'

Serves 2

Ingredients

¾ cup ‘milk’ (I use almond or soy)

6tbs nutritional yeast

1 tbs coconut oil

1 ½ tbs cornflour (or any GF thickener)

2 tsp Dijon mustard (to tatse)

¼ tsp garlic powder

½  tsp salt and pepper

pasta (GF optional) to serve two

selection of veggies

smoked 'meat' (optional)

Method

Melt the coconut oil in a small pan over the hob. Whisk the flour and milk together in a separate bowl ensuring there are no lumps. Add the milk mixture plus all remaining ingredients to the pan and whisk well. Simmer and whisk for approx. 5 mins until thick.

For a hearty pasta dish, cook the brown rice (or regular) pasta accordingly to packet instructions- mine took 6 minutes and then meanwhile cook your selection of veg.

Once the sauce is ready, mix through and eat immediately.

For more main meals check out this link.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Creamy coconut rice pudding

Sometimes a little comfort food is in order.

Whilst for many of you the world is warming up and the sunny skies of summer are most definitely on the way, here in the UK the weather has been shocking! Just a few weeks ago it was officially announced we were in a drought having has such little rain during the first few months of the year….but oh my has April made up for that shortage! It has been grey and rainy non-stop and if I didn’t know better it feels as though we’ve skipped Summer and gone straight through to Autumn.

So, how can I remedy that situation?…by making yummy food of course. This is the perfect comfort food for spring, summer autumn or winter, subtly sweet and tropically coconutty, this little dish can be served either hot or cold for breakfast, dessert or as a snack any time of the day. Super versatile- just the way I like it!

I’ve never before made rice pudding from scratch and didn’t realise how easy it actually was. If you don’t have a Thermomix (which stirs it for you), you will need to keep a close eye on the hob and stir frequently, but otherwise it’s so easy. I’m surprised I haven’t tried it sooner.

I use Arborio (risotto) rice here as my first attempt to ensure a super creamy dish, buy you could use brown rice, I will give that a try next time.  The coconut milk teamed with the dates, maple syrup  and warming spices make for the perfect taste combination, you can add extra maple syrup or dates to taste if you wish for a sweeter treat.

I served this as dessert and it was very filling and satisfying, the ‘sink back on your chair with a smile once you’ve scraped the bowl clean’ type of satisfying!

Recipe: Creamy coconut rice pudding

Makes 6 servings

Ingredients

200g Arborio rice

400g coconut milk

1 tbs ground chia

600g boiling water

50g maple syrup or agave

Handful of dates

1 tbs vanilla powder or paste

½ tsp cinnamon

Sprinkling of nutmeg to seve                         

Method

Chop the dates finely by hand or in a food processor.  Add all the ingredients to a large pan, bring to the boil and simmer for 20 minutes stirring frequently. Once the rice has cooked, stir through the maple syrup and then allow the rice mixture to sit for a few minutes to thicken before serving.

Serve with fruit, coconut flakes or a simple sprinkling of grated nutmeg.

Can be kept in the fridge for a couple of days.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.