Chickpea and Sweet potato stew
2 tblsp of sunflower oil
3-4 sweet potatoes, sliced into 2cm thick pieces
1 tblsp agave/honey
Salt & pepper
1 onion, peeled and chopped
1 tsp cumin seed
1 tsp coriander seed
2 tins chickpeas, drained and rinsed
100g baby spinach
Handful coriander
1. Heat oil in a large frying pan and fry the sweet potatoes on each side until
starting to caramelise.
2. Add about 500ml water and the agave/honey. Season well and cook over a
medium heat until the potatoes are starting to get tender (about 20 mins).
3. Add the chickpeas and some water. Cook out for another 5-10 minutes, and
then add spinach.
4. Add the sweet potatoes and any juices left in the pan, carefully mix so the
potatoes don’t break up.
5. Serve in bowls along with good bread and fresh coriander leaves.
Carrot and Coriander Soup
1 tblsp vegetable oil
1 onion, sliced
450g/1lb carrots, sliced
1 tsp ground coriander
1.2 litres/2 pints vegetable stock
Large bunch fresh coriander, roughly chopped
Salt & freshly ground pepper
1. Heat the oil in a large pan and add the onions and the carrot. Cook for 3-4
minutes until starting to soften.
2. Stir in the ground coriander and season well. Cook for 1 min.
3. Add the vegetable stock and bring to the boil. Simmer until the vegetables are
tender.
4. Whiz with a hand blender or in a blender until smooth. Reheat in a clean pan,
stir in the fresh coriander and serve.
Lentils with Spinach
150g/50oz split red lentils, washed and drained
2 tblsp sunflower oil
2 garlic cloves, kept whole and lightly crushed (optional)
1 tsp turmeric powder
1 tsp chilli powder
2 tsp lemon juice
Pinch of salt
1. Cover lentils with about 300mls/10floz hot water. Bring to the boil and then
simmer until mushy. You may need to add more water if the lentils dry out.
When done they will turn yellow.
2. Meanwhile boil a little water in another pan and sweat the spinach for few
minutes (keeping it covered to preserve its colour), then set aside.
3. Heat oil in a wok and or heavy-based saucepan and fry the garlic until golden.
Add the turmeric and chilli powder, cooked lentils and then the spinach along
with its water. Mix well.
4. Add the lemon juice and season with salt. Heat through and serve with hot plain
boiled rice.
Quiona and Red Grape Salad with Agave/Honey Dressing and Toasted Almonds
175g (6oz) Quinoa
450 mls (3/4pt) water
2 tblsp flaked almonds
250g (8oz) seedless red grapes, halved
3-4 spring onions, chopped
4 tsp clear agave/honey
4 tsp cider vinegar
Salt and pepper
1. Boil Quinoa in water and simmer for 15 mins, then leave to stand till cold.
2. Toast almonds.
Mix together the Quinoa, grapes, spring onions, honey and cider vinegar, salt and
pepper.
3. Add almonds just before serving and serve on little gem lettuce and watercress.
Quinoa Dish
5 oz Cooked Quinoa
2-3 tsp cooked peas
2 cooked carrots julienne style (like matchsticks)
2 tblsp cashew nuts, chopped
2 tsp lemon juice
6 spring onions chopped
1 tblsp tamarind
1 tsp sesame oil
Mix everything together
Tasty Tofu Dish
1lb firm tofu
2 tblsp tamarind
1 tsp chopped garlic (optional)
1 tsp each dried oregano, basil
2 tblsp chopped fresh parsley
2 tblsp chopped red pepper (optional)
2 tblsp grated carrot
2 tblsp courgette
1 tblsp chopped scallions
1 free range egg, beaten (optional)
Sunflower oil
Sea Salt
1. Drain the tofu and mix all the ingredients, except the oil.
2. Spread out to 1/2 thickness in a flat lightly oiled casserole dish.
3. Bake in pre-heated moderate oven for 15 mins till lightly browned on top.
Warm Puy Lentils
2 tblsp sunflower oil
1 stalk celery, finely diced
1 small leek, finely sliced
1 carrot finely, diced
1 clove garlic, chopped (optional)
20g Puy lentils
2 bay leaves
2 sprigs fresh thyme
500ml vegetable stock, hot
5 springs flat leaf parsley leaves, chopped
Sea Salt
1.
2.
3.
4.
Heat oil in and sweat the leek, celery and carrot for 2 mins.
Add salt, and stir for another few minutes.
Add the lentils, bay leaves, thyme and the hot stock or water.
Bring to the boil and simmer for 20 minutes until the lentils are cooked and the
liquid has evaporated.
5. Remove the bay leave and thyme. Just before serving stir in the chopped
parsley.
Warming Sweet Potato and Red Pepper Soup
1 ½ lb sweet potato (or carrots or pumpkin)
3 red peppers, deseeded and roughly chopped
1 large onion, roughly chopped
3 garlic cloves, chopped (Optional)
2 pints of stock, vegetable or water
Sea Salt
1. Place all ingredients into a large pot, except salt. Bring to the boil, and then
simmer for approx 15-20 mins until vegetables are tender.
2. Put soup into blender and blender until nice and smooth. Place the soup back
into the pot and season with salt.