Carrot and Lentil Broth

Adapted from a Good Food recipe. Particularly good with a fried egg on top, the yolk broken into the broth. Serves 2.

Fry 1/2 onion, diced, and 2 medium carrots, diced, in a little oil until the onion starts to turn translucent. Add 1/2 400g can chopped tomatoes, 1 pint vegetable stock, 1 tsp garlic powder, 1 tsp thyme, two bay leaves and 1/3 cup puy lentils, rinsed. Bring to the boil and cook on a medium for 10-15 minutes, stirring occasionally, or until the carrot is beginning to soften. Add 4 mushrooms, quartered, and a handful of broccoli florets cut into bite-sized pieces, and cook for another 10 minutes, until the broccoli is soft. Add a dash of soy sauce to taste. Serve with bread.

Variations:

  • Instead of garlic powder, use one or two cloves of garlic, thinly sliced; cook them with the onion
  • Any kind of lentil will work in this recipe
  • Other root vegetables can be prepared and cooked with the carrot; other soft vegetables can be cooked with the mushrooms and broccoli. The original recipe used cabbage.
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Kale Parcels

After a few iterations I’m still not satisfied with this recipe, but I’ve run out of kale, so I’ll post it here for the time being. Serves 1 or 2 as a snack.

Blanche 6-10 large leaves of kale in a pan of boiling water for 2 minutes, until soft. Lift out with a spatula, add a pinch of salt and 1/4 cup bulgar wheat to the water, and boil for 10 minutes, until cooked through, then strain and set aside. Rinse the kale in cold water then squeeze the water out of the kale leaves and strip out the rib of each leaf, leaving the top 4-5 inches of the leaf intact. Thinly slice the ribs and fry gently in a little oil with 1/4 onion, finely diced, and 1 clove garlic, finely diced, until the onion is translucent. Add the bulgar wheat, a handful of sweetcorn, 1 small carrot, grated, a handful of raisins, 1 tsp curry powder, 1/4 tsp ground ginger and 1/4 tsp turmeric. Mix well, then take off the heat.

Place 1-2 tbsp of the mixture onto the intact end of each leaf and fold over the tip of the leaf, squeezing the mixture down. Fold the two “tails” diagonally over the tip to create a triangle; continue wrapping the tails tightly around the mixture. They should hold by themselves. Finish off the parcels by baking at 200°C for ten minutes, grilling for five minutes on each side, microwaving for 2-3 minutes or shallow frying for 5 minutes on each side (this last method tends to leave the kale more chewy), or until the outermost kale has turned dark green-black.  Serve with any leftover bulgar mixture. Spare parcels will keep in the fridge for a few days.

 

 

Vegan Sunshine Mince

I recreated this recipe from things that needed using up in the fridge and a very vague memory of the original sunshine mince my mother used to make. The main features (if I remember correctly) were mince, grated carrot, chickpeas and sultanas – the rest can be whatever needs using up at the back of the fridge.

Rehydrate 1/2 cup soya mince in 2 cups boiling water. Soak a hand-sized sheet of dried kelp in water until soft enough to cut into 1 inch squares. Gently fry 1/2 red onion, finely sliced, and 1 clove garlic, finely chopped until translucent; then add the soya mince and water, kelp, 3-4 inches plantain, diced, a large tomato, diced, 3 mushrooms, diced, 1/2 carrot, grated, 1/2 of a 400g can of chickpeas, drained, a handful of raisins or sultanas, and 1 tsp miso paste (or 1 tsp stock powder and 1 tsp soy sauce). Bring to the boil and simmer for 5-10 minutes, or until the kelp is soft and the tomato has disintegrated. Add 1 tsp smoked paprika and generous cracked paper. Serves 2 with couscous.