As it’s now officially the coldest month of the year all I really want to eat is warming bowls of stews, soups and daal’s (and curl up in bed with netflix). I often make extra portions and store them in airtight containers in the fridge for on-the-go lunches or dinner when I get back home late.
I used to do a a different version of the daal, but recently discovered that by cooking them in coconut milk it because so much richer and creamier. I love adding some goats yoghurt on top, but if you are vegan you can replace this with coconut yoghurt. I also love adding sliced avocado to add some freshness as well as sprinkle it with child flakes for some extra spice.
200gr dry green lentils
1 can coconut milk
2 tablespoons tomato puree
1 teaspoon curry powder
1 teaspoon cumin
1 teaspoon paprika
salt & pepper
Sides & Toppings
200gr brown rice
2 dollops coconut yoghurt (vegan) or goat’s yoghurt
chilli flakes and sliced avocado to top
Add all of the ingredients into a pot and bring to the boil. As soon it boils, reduce the heat, cover it and leave it to simmer for about 30 minutes stirring every once in a while so they don’t stick to the bottom.
Once your daal is almost done start cooking the rice and place everything together in a bowl, top it with yoghurt, avocado slice and sprinkle with chilli flakes.
I've been trying to get a little more creative with my lunches as I'm always running around and don't want to buy processed food or spend too much money everyday. What works best for me is prepping some extra veggies, some quinoa and brown rice as well as some extra hummus, so I can through everything together into a container and have a healthy and filling lunch on the go. This one has been one of my favourites and you can change up the veggies depending on what you have in the fridge!
Ingredients for two portions:
1 medium broccoli
100gr green beans (optional)
1 handfuls tomatoes
For the Avocado Hummus:
1 ripe avocado skin and stone removed
1 can chickpeas, drained
5 tablespoons olive oil
1 tablespoon tahini
1 garlic clove
1 lime juice
1 teaspoon ground cumin
1 stem of spring onion to garnish (optional)
Rinse the quinoa well in a sieve under water and place it into a saucepan with boiling water. Add tamari or or lemon juice. After it's been boiling for a few minutes lower the heat and let simmer. for about 15 - 20 minutes.
In the mean time boil the broccoli and green beans in separate pots for a few minutes. Then cut the courgette into slices and heat up a tablespoon of olive oil in a pan and sauté the courgette until golden on both sides.
To make the hummus simply place all of the ingredients into a food processor and blend until smooth.
Cut up half the avocado and tomatoes and place all of the ingredients into a bowl ready to serve.
Until now I only thought miso paste was used for making miso soup but I have discovered a whole new world. Mixed with tamari, oil and a little something sweet like maple syrup it becomes a sticky and addictive heaven that can turn about any bland vegetable delicious. I'm gonna be glazing just about everything I see in my kitchen, next up: aubergines!
Enjoy these and let me know what you think!
Ingredients for one steak (adjust according to how many you need to make:
1 head of cauliflower
1 tablespoon miso paste
1 tablespoon sesame oil
1 tablespoon tamari or soy sauce
3/4 tablespoon maple syrup or honey
1/2 spring onion
1 teaspoon sesame seeds
Preheat oven to 200°C.
Cut away the leaves from the cauliflower head, leaving the stem intact. Cut the slice in about 2 fingers of thickness, so the florets don't fall apart.
Now make the sauce by mixing the miso paste, sesame oil, tamari and maple syrup together until smooth and even.
Line a baking tray with baking paper and place the "steak" on it, the proceed to cover it with the sauce (the more the merrier truly applies here!!). Spindle with spring onion and sesame seeds. Bake in the oven for about 30 mins until it turns golden and a little crispy!