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.

DAY THIRTEEN: 'Surprise me Saturday' Pretty patty pan

Following last weeks these of ‘Surprise me Saturday’… I bring you another non-oat recipe to break up the week. Actually, I can't really take credit for this meal! This recipe is brought to you courtesy of my mum.

This recipe actually originates from back in the summer…but the reason I have not been able to bring it to you until now is quite simple we lost the recipe! However I have now managed to track it down, you can find the original recipe here, the original recipe uses just courgettes so you could use courgettes if you have no pattypan sqaush

So to back track a little….One balmy evening a month or two ago, just as I was debating what to cook for dinner that my mum and sister would also enjoy… when mum came up with a plan of her own. The baby patty pan squash that had been steadily growing down at the bottom of the garden had reached their ready to eat stage. Having come across a recipe leaflet in her recently delivered veg box, the idea for a pattypan squash and courgette combo took hold.

The recipe that she opted for  (link above)was naturally vegan if vet stock was used, and so with no subs required so it was clearly the obvious choice. I will note for the record that this recipe is based on using bulgar wheat which is not gluten free, but I am including it here for those who enjoy bulgar wheat and also since I think quinoa would also be a great GF alternative and could be used in exactly the same way.

The delicately seasoned dish really helped the flavours of the patty pan squash to shine and combined with courgette and broad beans also from the garden this is the perfect home-grown meal to use up the last of summers garden offerings .

Thanks mum!

Recipe: patty pan with bulgarwheat

Ingredients

1 small onion, finely chopped

Approx. 3 small pattypan and 1-2 courgettes (400-500g) sliced

2 cloves garlic, crushed

200-300g shelled broad beans (about 500-800g weight with pods)

200g bulgur wheat

350-400ml hot vegetable stock

1 tbsp olive oil + 1 tbsp for courgettes + 1 tbsp for dressing

juice of ½-1 lemon, to taste

handful mint leaves roughly chopped

Method

Fry the onion in the 2 tbsp oil until soft. Add the bulgur wheat and fry for about 2 mins more, then carefully add the hot stock and stir well. Turn the heat to low, partially cover the pan and leave to simmer for 15 mins or so, stirring occasionally until cooked. Meanwhile, fry the sliced pattypan and chopped garlic in another pan in 1 tbsp olive oil on a medium heat, stirring occasionally.

The pattypan are ready when they are tender and lightly caramelised. In a third, small pan cover the shelled broad beans with water, bring to the boil and simmer for 3 mins or until the beans are cooked. Drain into a sieve or colander and run the beans under cold water.

When the bulgur wheat, pattypan and beans are all ready combine them and add a final drizzle of tbsp olive oil, the lemon juice to taste, the mint, salt and plenty of ground black pepper.

We served with a  corn cob on the side.

  

What Vegan MOFO means to me.

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.

Soup glorious soup

I love soup, especially when teamed up with a warm home baked roll. This post is likely to be the first of many soup related recipes… now that the weather is beginning to turn autumnal and also since purchasing my Thermomix soup-making is so ridiculously easy (easy without one too I might add!)

But, as typical British weather has it, on the first day I sit down to lunch with a bowl of hot comforting soup- the sun is hot and shining outside! Oh well, that didn’t stop me.

Soups are good for the soul in so many ways and so endlessly versatile. I can’t imagine many better ways to enjoy a such a healthy boost that tastes so comforting, refreshing and moreish in one bowl. Bumped up with pasta, bread or rice and there you have a quick simple meal for all times of day (and all weathers!) As with many of my recipes, this soup is also a great freezer companion- so whip up a big batch!

This soup was a full on ‘veg patch lunch’ as I used one of the last of the courgettes from my vegetable patch (summer is more definitely coming to an end) and also some fresh veg patch peas (mixed with some frozen ones as I didn’t have enough fresh ones) and last but not least some fresh mint leaves that are trying their best to take over the whole area!

Recipe: Courgette, pea and mint soup

serves 4

Ingredients:

20g coconut oil

10g olive oil

1 medium onion- diced finely

300g courgette chopped finely

150g peas (fresh or frozen)

400g hot vegetable stock

Handful of fresh mint leaves

150g soy yoghurt (soy milk or other milk alternatives could also work but be slightly runnier)

Salt and pepper to taste

Method:

Heat coconut and olive oil in a large sauce pan and sauté onion until softened. Add the courgette and sauté for another 5 minutes before adding the stock, mint and peas. Simmer for 15 minutes. Add the soy yoghurt/milk and stir through before pouring the soup into a blender or food processor and blitzing until smooth. (you could also use a hand blender but I haven’t tried this as I make the entire thing in my Thermomix)

Serve will a warm roll or two… and pretend its cold and windy outside whilst you’re all warm inside!