Tag #recipe

Makes 4 portions, ~532 kcal per portion

Ingredients

• 1 Onion, chopped
• 2 Garlic Cloves, minced
• 2 Red Chillies, minced
• 1 tsp Olive oil
• 2 tsp Ground Cumin
• 1 tsp Smoked Paprika
• 200g Red Quinoa, rinsed and drained
• 600ml Vegetable Stock (2 cubes in boiling water)
• 400g Chopped Tomatoes
• 2 boxes (780g) Black Beans, drained

For serving

• 1 Avocado, sliced
• 1 Handful coriander, chopped
• 4 slices wholemeal bread

Method

1. Mince garlic and chilli in a food processor.
2. Heat oil in a pan or wok over medium heat.
3. Sauté the onion, garlic and chilli until soft and add cumin and paprika.
4. Add quinoa, stock, tomatoes and black beans.
5. Cover and simmer for 30 minutes or until the quinoa is tender and the sauce has thickened.
6. Serve topped with a few avocado slices, chopped coriander and toasted bread.

Original source: https://www.olivemagazine.com/recipes/vegan/quick-quinoa-and-black-bean-chilli/

Makes for about 4 portions.

Ingredients

• 1 cup red lentils, rinsed
• 1 tablespoon vegetable oil
• 1/2 teaspoon cumin seeds
• 1 (~5cm) cinnamon stick
• 1 cup diced yellow onion
• 1 red chili pepper minced
• 4 garlic cloves, minced
• 1 tablespoon finely minced ginger root
• 1/2 teaspoon ground turmeric 
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon paprika
• 3/4 teaspoon kosher salt
• 1 medium tomato, diced
• Juice of one half a lemon
• Chopped cilantro leaves for garnish

Instructions 

• Place the rinsed lentils in a medium saucepan along with 3 cups of room temperature water. Turn the heat to medium and allow the lentils to cook for 20 minutes.
• Meanwhile, heat the oil in a medium skillet set over medium heat. Add the cumin seeds and cinnamon stick; cook for 60 to 90 seconds, until fragrant.
• Add the onion, green chili pepper, garlic, and ginger; cook for 4 to 5 minutes, until the onions are turning translucent.
• Add the turmeric, cardamom, paprika, salt, and tomato to the pan. Cook until the tomato begins to fall apart, about 2 to 3 minutes. Discard the cinnamon stick.
• Once the lentils are cooked, drain off any excess water. Stir the spiced onion mixture into the pot of lentils. Add the lemon juice and stir well. Taste and add salt as needed

Ingredients

• 1 medium red onion, or 1/2 of a large one, chopped
• 5 garlic cloves
• Oregano
• Salt
• 2 cans (400g each) chopped tomatoes with liquid
• 140g of tomato puree
• A bunch of fresh basil
• 250g fresh spinach
• 25-50g of butter
• 3 heaping spoonfuls of mascarpone
• 1 pack ready made tortellini

Steps

1. In a large pot saute onions until soft
2. Add the garlic and herbs, and saute on a very low heat for 1-2 minutes until fragrant
3. Add tomatoes, tomato paste, salt. Cook for 5 minutes, until bubbling.
4. Bring to a boil, and then simmer for 10 to 12 minutes, stirring often, until the sauce has thickened up. If it goes too dry, add some water.
5. Now add spinach, basil and butter, and stir over a low heat until it's cooked down.
6. Finally, stir in the mascarpone until melted. You should have a deliciously thick, creamy sauce.
7. Cook the tortellini as instructed on the pack
8. Serve tortellini with mascarpone sauce

Old picture from when this had chicken in it

Marinade

• 1/2 cup yogurt
• 1 tablespoon lemon juice
• 2 teaspoon turmeric
• 3 teaspoons garam masala
• 1 teaspoon cayenne
• 1 tablespoon ginger finely chopped
• 2-4 cloves garlic
• 1/2 teaspoon paprika
• 750g canned, drained chickpeas

Curry

• 1 cup canned rough chopped tomatoes
• 1 cup cream
• 1 vegetable stock cube
• 1 tablespoon sugar
• salt to taste
• 3 tablespoons of butter

Method

1. Combine all marinade ingredients together and ensure the chickpeas is completely covered. Marinade over night. If you can't find Garam Masala you can use Tandoori Masala but then don't add any salt.
2. Transfer the marinated chickpeas into a large pot with a fork. Don't worry about leaving some marinade behind. Cook the chickpeas in the pot until it looks cooked on the outside.
3. Add the curry ingredients.
4. Cook until curry has thickened and boils down and the chickpeas get soft - around 30 minutes.

Naan Bread

• 1/2 tablespoon yeast
• 2 cups flour
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 1/4 cup melted butter
• 2/3 cups warm milk
• oil

Method

1. Combine milk, sugar, and yeast then leave for around 15 minutes.
2. Add flour, 1/4 cup butter, and salt, then mix and knead into a doughy ball.
3. Let it rise at room temp for 2 hours, overnight in the fridge or for 30 minutes in the oven at low heat.
4. Form into 8 or so small dough balls.
5. Heat your pan with some oil on medium heat.
6. Roll each dough ball out one at a time into thin medallions.
7. Fry your dough in the pan into naan-like pancakes.