Recipe #76 Lentil Creme Soup

Shopping list

• 2 big potatoes or 3 medium 
• 4 medium carrots
• 1 onion
• 2 tablespoons of olive oil
• 200 gr dry lentils (soup mix or red)
• 2 teaspoons of salt (or less)

 

Method

Chop the vegetables and place them into a pot. Season with salt and olive oil and cover with water. Cook for 30min and pure everything. Add more water if needed to get the desired consistency.

Recipe #72 Green Lentil Gratin

Shopping list (6 portions)

• 150 gr dry green lentils
• 75 gr dry red lentils
• 1 stock cube vegetable
• 800 ml water
• 1 chopped onion
• 2 garlic cloves
• 2 chopped carrots
• Pinch of salt, pepper, parsley, cayenne pepper
• 2 tablespoons of olive oil
• 250gr vegan cheese (violate pizza cheese)

Method

In a food processor chop the onions, carrots and garlic. Place them into a saucepan, on high flame with the olive oil, seasoning and let everything cook for some minutes. When the onions get soft place the lentils into the pan and cover with water and the vegetable cube. Turn the heat down to medium and cover. Let it cook for around 15-20min and stir from time to time so the lentils don't stick to the bottom.
When the lentils are cooked; grated half of the cheese into the bottom of an oven proof dish, cover with the lentils and grate the remaining cheese on the top. Place this into the oven for 15min on 200oC.

Recipe #63 Roasted vegetables with cinnamon

Similar to

Recipe #3 Vegetable Couscous (vegan)

Shopping list (4 portions)

• 1 cup of dry couscous
• turmeric, cinnamon, cayenne pepper
• salt & pepper
• Olive oil
• 2 carrots
• 1 courgette
• 1/2 butternut squash
• 1 onion
• 2 garlic cloves

Method 

I cut the vegetables into big chunks and placed them in a wok with a big of olive oil (+- 1 tablespoon)

Seasoned with salt, pepper, cinnamon (1 teaspoon) and cayenne pepper till they were getting roasted on the outside.  (this pre roasting in a pan or wok gives the vegetables more flavour, you can use whatever vegetables you like: asparagus, cabbage, broccoli, brussels sprouts, etc)
Then I transferred everything into an oven proof dish and left it to roast on 250oC for 30min. At the end I added 1 mug of water and half a vegetable stock cube (optional 1 cup of frozen peas and 1/2 can chickpeas)

In a big bowl I added 1 cup of dry couscous with some turmeric and 1/2 vegetable stock cube. I poured over this 2 cups of boiling water, stirred a bit, not too much as you don't want to loose the steam. Cover this as soon as you can with a cloth or dish and let it be for around 5 min. When this is done you will have nice fluffy cooked couscous.
Serve the vegetables on a couscous bed.

Recipe #62 Cottage Pie

Shopping list

• 1,200 kg potatoes
• 1/4 cup of olive oil
• sea salt
• black pepper
• 1 teaspoon of nutmeg
• 2 teaspoons dry parsley
• 1 can tomato
• 2 cloves of garlic
• 1 medium carrot
• 1 big onion
• 1/4 cup chopped leek
• Vegetable stock cube
• 100 gr chopped mushrooms
• 300 gr Mince Quorn
• soy milk
• 3 tablespoons of vegan butter
• frozen peas

Method

In a food processor chop the carrot, onion, garlic and leek.
Peel the potatoes, cook them in salt water for about 20-25min or until they are soft.

Heat the olive oil in a saucepan, add the vegetables and the mince quern. Season and add the tomato can, use this can as measuring glass.
Add 1 and 1/2 cans of water and the stock cube. 1 can of frozen peas. Let it cook for about 5min and add the mushrooms. Let it cook on medium heat for about 15min.

Mash the potato and add 1/4 of can of soy milk, 3 tablespoons of vegan butter, salt, black pepper and nutmeg.

Place the quorn mix in an ovenproof dish (be careful with adding too much liquid), cover with the mash potatoes and place it in the oven for 15min on 180o C.

Recipe #28 Vegan Roasted Veggies

Shopping list

• half a cup dry couscous
• half a cucumber
• 2 tomatos
• 1 carrot
• balsamic vinegar
• olive oil
• salt pepper
• lemon juice
• 1 Big courgette
• 8 asparagus
• Dry parsley

Method

[Recipe for 2]

On a ovenproof tray place 1 courgette sliced open in half and the asparagus. Drizzle some olive oil on top and season with salt and pepper. 200 oC for around 20 min should be enough to roast them.

For the couscous: boil water in a kettle and measure 3/4 of a cup.
Place the couscous in a bowl and add the water. Season with salt and pepper and dry parsley (or some fresh coriander or mint 5 or 6 leaves should be enough)
Cover with a plate so you keep all the heat and let it rest 10minutes.

For the salad:
Cut small chunks of tomato, grate the carrot and with a peeler slid very thin slices of cucumber.
Season with 1 tablespoon of olive oil, 1 tablespoon of balsamic vinegar, salt and pepper and some lemon juice.

Take the plate from the couscous, mix the couscous and check if they are fluffy already.
Now get the place ready and organize it with your array of colours: red from the salad, white with your couscous and green from your roasted veggies.
Sprinkle everything with dry parsley.