Sweet potato salad with soy balsamic

I mentioned before I love lentils, right?

Good, because here are some more. Dark green speckled lentils to be precise. My favourite kind of lentil as they hold their shape so well and look pretty on the plate. My favourite dish to date using these lentils is my ‘spag bol’ as the green lentil is just the right shape and texture to offer a great meat substitute.

For this dish I also had some sweet potato needing a home so another hot salad combo was born. The dressing it really simple but works so well drizzled over the potato, it is sweet and tart at the same time. I piled my hot lentil and potato mix over a bed of uncooked watercress but you could sub any greens here and cook them if you prefer it that way.

Check out this maple glazed sprout salad and this roasted cauliflower salad for another two of my favourite 'hot salads'.

Recipe: Sweet potato salad with soy balsamic

Serves 2

Ingredients

2 cups cubed sweet potato

1-2 tsp oil (I used melted coconut oil)

½ heaped cup dark green/puy lentils

2 large handfuls watercress (or sub spinach)

1 onion thinly sliced

2 tsp toasted sesame seeds- optional

Dressing:

1 tbs sesame oil

2 tbs balsamic vinegar

1 tbs soy sauce

1 clove crushed garlic

1 tsp agave

½ tsp chilli flakes- optional

Method

 

Mix the cubed potato with the oil and season with a little salt and pepper. Lay in an even layer on a lined baking sheet and roast for approx 15 minutes until golden and cooked through. Add the sliced onion approx 5 minutes before the end of the roasting time.

Meanwhile boil the green lentils for 15 minutes or as according to instruction (if using canned pre-cooked lentils heat for 5 minutes).

Mix the dressing ingredients and set aside. Lightly toast sesame seeds if using.

To serve place a handful of watercress in the bottom of each bowl/plate, pile potato and onion mixture of top and drizzle with dressing and sesame seeds.

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.

Stuffed pancake stack!

With Pancake Day just around the corner next Tuesday, I wanted to bring you a pancake recipe ahead of time. See, I am actually getting organised this year!!  (I also have an amazing Valentines themed post lined up for Saturday...so keep your eyes peeled!)

Most people usually think of sweet filled pancakes and I am no exception, however this time I wanted to put a twist on things and create a simple savoury recipe. The concept is based on a savoury version of these fruity oatmeal blinis and I remember thinking to myself at the time that they would work perfectly as a base for a savoury filling...so here we are.

To speed things up even more you could make the blinis ahead of time and freeze them if not using the same day. Simply defrost and reheat in the oven for a few minutes. (It tried this and it works well). The instructions below may seem lengthy but I promise you won't spend more than 10-15 mins tops from start to finish.

The filing is my current favourite dip/spread, which will keep in the fridge for 2 to 3 days but it's best served fresh when possible. I served it warm this time round...yum! You may remember the dip was first seen here adorning my Christmas trees! Add a few extra roasted veggies or salad leaves as per your preference to create a pretty plate. 

Just remember to stack ‘em high!

Recipe: Stuffed pancake stack

Serves 2 (8 blinis plus filling­)

Ingredients

Oatmeal blinis:

100g ground oats

¼ tsp bicarbonate soda

150ml soy milk (or other dairy free milk)

1tsp ground chia or flax

Approx. ½ tsp seasoning as desired

Approx. 50ml water to thin batter as needed

Green pea and bean dip:

1 cup frozen peas (thawed)
1/2 cup cooked white beans (canned or pre-cooked)
1 garlic clove- crushed
a squeeze of fresh lemon juice
1 shallot (or 1/4 white onion)
1 tbs fresh herbs (I used parsley)
salt and pepper to taste

Handful of rocket or spinach

Sliced roasted or sun dried tomatoes

Sliced roasted or caramelised onions

Method

Prepare the onions and tomatoes as desired- I roasted mine for 5 minutes or so whilst I prepared the blinis.

To make the pea filling, add all ingredients to a blender and whizz together until desired texture is reached (I left mine a little chunky). To serve hot, you can either heat the beans and peas prior to blending or heat the blended product in the microwave for a couple of minutes (I did it that way as I also had a bit left over that I wanted to chill in the fridge without heating.)

Meanwhile, to prepare the blinis, blend together all ingredients (other than water) until very smooth. Add as much water as necessary to create a thick but easily pourable batter.

Spoon heaped tablespoons of the mixture onto a hot frying pan and fry for a minute or so on each side until golden.

Serve the blinis immediately layered up with the pea filling and onions, leaves and tomatoes. Make a big stack!

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.

lentil lunch

This is isn’t even a recipe really, it’s more of a principle. So many people I know still get scared about the idea of vegan cooking….

“It will be boring”

“It will just taste of vegetables”

Or simply…

“I just wouldn’t know what to cook!”

We my point is it’s really none of the above…ok I admit at first it takes a little effort to get into the swing of things whether you are fully fledged vegan or simply trying to swap a in few healthy meals each week. It requires effort only because it’s different to how we’ve been brought up to perceive food, different to what we’re used to doing on auto-pilot…we need to break out of the cycle and yes that does require some effort until you get into the zone.

I personally enjoy the challenge, and when I first started the transition I loved the fact it forced me to think outside the box and come up with new quirky ways to enjoy these foods and flavours. However I fully understand that for the others that side of things just holds no interest, food is functional and the creativity is not sparked…but that’s ok too ya know!

So, here’s where we strip it back, keep it simple…but tasty.

As I said, this is not so much a recipe but a principle. A quick and easy light lunch (as it was here) or bump it up for a hearty dinner. Combine as many colours and textures as you can with some beans of lentils for protein, all wrapped up with some tasty seasoning and you are pretty much there, and we all know the general principle…the more colourful a meal the more nutritious it is. Good to remember!

I have provided the ‘recipe’ below but it felt a little silly since the whole point is to mix it up with whatever you have to hand. This lunch came off the back of my ‘freezer prep session’ a week or so ago, when I cooked batches of beans and lentils (and much more) and bagged them up in potions for the freezer.  I used these lentils as my main source of protein, lovely green lentil as they hold their shape and texture so well once cooked, I also used grated courgette for cooking speed along with a lot of chunky chopped tomato as I had a surplus of those too and not much else in the fridge at the time! A sprinkling of cashews  gave a satisfying finish…perfect!   You could easily increase the portion size or add some toasted pitta bread or flatbread with a dollop of humus at the side for some extra carbs.

Recipe: Lentil lunch

Serves 1 for a light lunch

Ingredients

1 tsp curry paste (I used madras)

½ cup cooked green lentils (see this post)

½ medium courgette grated

3 tomatoes cut into chunks

Handful of cashews

(note: you could add or substitute chickpeas, grated carrot, cauliflower, peppers, spinach…or so many more vegetables if you wished)

Method:

In a medium frying add the curry paste and grated courgette and stir fry for a couple of minutes. Add the cooked lentils (or pre-cook in a separate saucepan) along with the chopped tomatoes and continue to stir to warm through and allow the tomatoes to soften down and create a flavoursome sauce. Once fully cooked through, serve with a sprinkling of cashews.

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.

Veggie Quiche- a gluten free/soy free delight

It did work!

The very much experimental Bank Holiday Monday trial dinner paid off, and I think it offers a versatile recipe that may well be back in various forms.

I have never made a vegan quiche before even though I have come across numerous recipes in the past, it was simply something I had not got round to doing. So finally I have… and to give myself a double challenge I opted for a GF crust (as opposed to spelt as I would have typically gone for).

Most quiche recipes I have come across use a tofu mix as the ‘eggy’ part. I personally don’t have any objection to soy, but I know many people do and also others have allergies so I was intrigued to see what other options were out there. Ok, I’ll admit, that being the person I am I don’t like to do things the easy way so thought I may as well go all the way in ‘experimentalness’ (new word?)  The answer...? Chickpea flour...well I never!

Before some of you scroll down and loose the plot with my unusually long list of instructions, let me just say three things:

1-      This quiche is worth the effort

2-      You could opt for any crust recipe if you have a favourite (or buy one if you insist!)

3-      These firm up really well and would make great crust-less quiches in muffins tins if you want to speed things up and make less work for yourself  (note: I have not tested this idea but now i so want to!)

I did a lot of research before attempting this quiche and therefore I give credit below to two recipes that inspired the filling and the crust, as usual I changed things up a bit  (partly due to ingredients I had to hand) but they gave me the basis to work from. The crust itself is quite thick and very filling,  so you could make it a little thinner if you like (maybe 4-5mm)  and I think it would still hold together well. It was really crisp with a slight flakiness which I loved although my mum (who I was making dinner for also) said she thought it was harder than a regular wheat crust but she enjoyed it all the same.

I had a left over portion for my lunch the next day and it was just as good. I warmed it up before serving but you could just as easily have it cold as it firms up really well as a 'veggie slice' hence why I think it would make really good crust-less mini quiches even you allow them to cool in tins before serving.

P.S. I apologise for the not so great photos- these were taken with my makeshift night kit (I misjudged the timing and it got dark by the time it was served) and for some reason I just wasn't really having much success with the lighting, so having to rely on Photoshop instead... oh well. I can already anticipate Foodgawkers blunt critique!

 

Recipe: Veggie Quiche (gluten free/soy free)

Makes approx. one 9’quiche to serve 4

Ingredients- crust

Inspired by this recipe  

¾ cup buckwheat flour

¾ cup brown rice flour

4tbs arrowroot

4tbs tapioca starch

1 tbs ground flax or chia (optional- I think this helps to bind)

½ tsp salt

3 tsp soft (not melted) coconut oil

3 tsp olive oil

2 tsp white wine vinegar (or any mild vinegar)

2tbs cold water (or more as needed)

Method:

In a medium bowl, mix together the flours and starches. Add the remaining ingredients and mix with your hands until and firm dough forms (add a little extra water if the dough is too dry or a little extra buckwheat flour if too wet).

The dough will be firm and should hold together well, it should roll out fairly easily, mine was a little crumbly but that is fine since you will mainly press it in the pie dish anyway. Roughly roll the dough into a circle the size of you dish then place the dish upside down over the dough circle before flipping it over the allow the dough to fall into the dish (does that make sense?)  Alternatively you can get your hands in and simply using your fingers to press the dough evenly to cover the pie dish right up to the rim.

Prick the pasty with a fork and then pre-bake for 10 mins at 180C.

Whilst the crust is baking, prepare the filing. Feel free to vary the veg from the ones I have used below.

Ingredients- filling

Inspired by this recipe

1 medium courgette- chopped into half-rounds
½ a large red bell pepper- chopped into strips

½ cup soy beans or peas (thawed if using frozen)

1 small onion- thinly sliced
½ tsp garlic powder
½ cup chickpea flour
1 tbs potato starch (or other starch)
3 tsp nutritional yeast

1 tsp mustard
½ teaspoon salt
¼ tsp mixed herbs
pinch paprika

Large pinch baking powder
1 tbs olive oil

1 cup water

Method:

Chop the veggies and set aside.

In a separate bowl (or a food processor as I did), whisk together the remaining ingredients, other than the water) once you have a smooth paste add the water and whisk again until smooth. It should be about the consistency of pancake batter and have no lumps.

Once the quiche crust is out if the oven, fill it with the veggies so that it is just about full. Pour the batter on top of your veggies making sure to fill all of the gaps. Lightly tap the pan on the counter a few times to release any air bubbles.

Bake for approx. 30 minutes, until the filling appears set and every so lightly golden brown on top. Let cool for 10 minutes before slicing. The leftovers can also be eaten cold the next day (which is what I did!)

 

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.