Lentil sloppy joes

So who's given themselves a challenge for lent this year? I'm still going strong with the Whole Foods Lent Challenge and I've now concocted quite a few new exciting sugar free recipes. I will be sharing some of those later this week.

For those also following my six-pack challenge will know that I am focussing more on lentils (i.e smaller pulses) this week after the 'bean effect' last week! That sounded a fine plan to me since I love lentils in their various forms- red for a great soup base and a firm green lentil for a meat substitute. I warn you now there are likely to be a fair few lentil based recipes to throw your way. But I

figure that’s ok, since lentils are a fabulously protein, iron and fibre rich warming winter staple...plus they are generally very cheap and easy to cook up. I’ve mention before that I buy dried lentils and beans in bulk and then cook them up in large batches to freeze.

This recipe was inspired by photos of Rachel Ray's lasagna pizza bread but turned into something all of its own, more of a 'sloppy joe’s' type concoction (or what I would imagine one to be since Sloppy Joe's would seem to be a US phenomenon!) I served the lentil mix over two of my flatbreads sliced in half. You can use any bread recipe or serve over slices of polenta a little more like this bruschetta recipe. The ‘quick cheese sauce’ is a cheesy dollop topping and is optional. I think it works really well as a flavour hit in this recipe although I wouldn’t be inclined to serve it on it’s own in a recipe- you’d want to add more creaminess. This cheese sauce recipe is the best if you want something more substantially cheesy to dominate a recipe.

The lentil topping can be made as a larger batch and chilled for a few days. I ate it the following day as spag-bol over a bed of rice-quinoa pasta that caught my eye in a health food shop.

 

Recipe: Lentil sloppy joes

Serves 2

Ingredients 

2 slices GF bread (see note*)

Lentil bolognaise:

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

½ tsp chipotle sauce or other flavourings to taste (e.g Cajun mix)

Quick cheese drizzle:

1 tsp ground chia

2 tbs nutritional yeast

Pinch mustard powder

Scant ¼ cup ‘milk’

*For the bread I used my flatbread recipe and halved each of the 2 flatbreads to make 4 slices.

Method

 

To make the lentil sloppyjoe’s, saute the onion for 5 minutes until softening. Add all remaining and simmer for 5 mins.

Either use my flatbread recipe or your own bread variation. Or serve over polenta sliced as per this bruschetta.

To make a cheesey drizzle, mix all ingredients together to form a thick smooth paste.

Layer up the lentil mix over the bread and top with the sauce.

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.

Chia tomato spaghetti sauce

I really wanted this post to feature spaghetti squash! 

I had a spaghetti squash delivered in my veg box and have been a little scared to use it since my first attempt a few months back was less than desirable (i.e a pile of mush)....so with trepidation I had another attempt....ahhhh the same result! When I scrape the cooked squash halves wth a fork just as I saw in many tutorial videos I came across my squash simply did not turn into elegant spaghetti style strands, but instead...more mush.

What am I doing wrong? I can only assume I am overcooking it, or maybe I need to let it cool a little before spaghettifying it?  Any advice appreciated...!

Anyway, I had to resort to a backup spaghetti plan. Sasify noodles! 

salsify (complete with earthy covered skins)

Salsify is another veg I have not used before, also delivered in the veg box. I figured I could julienne the stems (is that the right word for them?!) in a similar way to my noodle stir fry. It worked pretty well so I'm pleased. My salsify stems were quite skinny and getting a bit old and bendy so they were  harder to work with than if they were thicker. You could of course use courgettes or parsnips instead....or even spaghetti squash if you can master it!  Or if you want to go all out, just use regular spaghetti! :-)

The sauce is the star of today's post. I wanted a traditional style Italian tomato sauce flavour but with a thicker consistency since the sauce clings less to vegetable noodles compared to pasta noodles. Enter the chia seeds... achieving a thicker sauce but without altering the flavour (with a bonus 'superfood'  infusion). You could of course add other veggies to this sauce and use it top anything you like.  I also added my 'meat' balls to add some carbs to an otherwise low carb meal. 

Recipe: Chia tomato spaghetti sauce

Ingredients:

2 tsp oilve oil
400g (large tin) chopped tomatoes
2 tbs tomato puree
1 tsp mixed dried Italian herbs
2 garlic cloves- crushed
1 small white onion- chopped
handful of fresh herbs- chopped (I used basil but parsley would also work)
2 tsp ground chia seeds (ground ensures a smoother texture)

Method:

Fry the onion and garlic in the oil for approx. 5 minutes until softening. 

Add all ongredients other than chia and frash herbs. Simmer for 10 minutes stirring occasionally. Add the chia and fresh herbs suring the final 2 minutes of cooking.

Serve immediately over the 'spaghetti' of whatever type you choose.

Notes: I stir fried my 'noodles' of salsify in a little coconut oil for approx. 5-7 minutes until they had just softened. My veggie noodle recipe is here and my meat balls recipe is here or for a quinoa version try these. 

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.

Pesto polenta bruschetta

I gave you a little teaser yesterday and now here it is….pesto polenta bruschetta.

The perfect light lunch option, it’s also a lovely twist on tradition since the polenta offers a tasty gluten free alternative to traditional crusty bread.

The recipe is pretty simple, but it’s more the concept that I was going for really. The idea of using polenta as a bruschetta base delicately flavoured with pesto and then topped with a pesto coated bruschetta medley. Perfectly delicate (dare I say it ‘summery’) flavours, you could mix and match with other ingredients to suit your tastes.

The polenta is simply made mixed with water according to the packet instructions. Just add a dollop of pesto to the mixture too. I used quick cook polenta and whipped it up in 3 minutes in my Thermomix, but it would also work in exactly the same way on the hob- just keep stirring until it thickens.

You don’t need to be too precise with the topping ingredients, below is just a guide so just throw in what feels right!

This really does seems like a summery dish, why is that?  What makes some foods comforting winter dishes, like my sweet potato coconut curry or chickpea and lentil soup, and some foods much more ‘spring’ like? Well I am going for the spring option today, we’ve had some glorious warm weather recently although I haven’t spent much time outside in it, and the daffodils are well and truly emerging now.

Spring is most definitely in the air…happy times!

Recipe: Pesto polenta bruschetta

Serves 2-4

Ingredients:

Quick cook polenta

Water (amount varies depending on how much polenta used- see polenta packet instructions)

2-3 tbs pesto divided between polenta and the topping

1 onion- chopped finely

2 handfuls tomatoes- chopped

Half a red pepper- chopped

2 handfuls spinach

A few sprigs of fresh basil

Vegan parmesan- optional

Method:

Cook the polenta according to the packet instructions and then pour/spoon immediately into a lined loaf tin (size based on the amount of polenta you’ve cooked up). Allow to cool and set in the fridge.

Once set, cut into 1cm thick slices before frying on a griddle for approx. 5 minutes. each side to achieve a slightly golden crisp coat (mine should have had a little longer ideally). You couod oven bale the polenta. Note any extra polenta can be stored in the fridge for a few days prior to its second cooking.

Meanwhile, prepare the bruschetta topping by combining all the remaining ingredients and toss together with the remaining tablespoon of pesto. 

If serving the polenta hot, heat the topping through before spooning over.  Alternatively, both polenta and topping can be served cold.

Dust with a little vegan parmesan if desired.

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.

Quick and easy marinara sauce

Marinara sauce (as previously seen on my vegan meatball sub) is a  hugely versatile and simple dish and can be jazzed up with various other ingredients to give it a bit of a twist- let you imagination run free….

Make a big batch to freeze in portioned size containers, then at a moment’s notice (well, ok 10 minutes tops!) you have a simple tasty meal- heat and mix through spaghetti topped with sweet corn, beans or whatever you happen to have to hand. You really can’t go wrong!

Recipe: Marinara sauce

Serves 4

Ingredients

400g tin of chopped tomatoes

2 fresh tomatoes- coarsely chopped

1 carrot- grated

1 small onion- finely chopped

2 tsp olive oil

Dried herbs- 1tsp parsley, 2 tsp Italian herb mix (or oregano and basil) or use fresh if you have them!

½ tsp garlic granules or puree (or 2 minced cloves)

1 tsp Tabasco sauce or chilli flakes

Salt and pepper to taste

Method

Sauté the carrot and onion in the olive oil for 5 minutes. Add all other ingredients (except tomatoes) and blend wither in a blender/food processor or with a hand blender until almost smooth, add chopped fresh tomatoes (or add along with the other ingredients if you prefer a smooth sauce). Bring to the boil and simmer for 20-30 minutes.

Note: To make this a super quick and efficient recipe, I have used dried herbs and spices as these are always available in my cupboard whereas I don’t always have fresh to hand- feel free to use fresh if you prefer!