Month: March 2018

Ingredients

• 1 Aubergine, thinly sliced
• 2 Tbsp. cold-pressed rapeseed oil
• 1 large onion, peeled and sliced
• 2 yellow peppers, deseeded and sliced
• 4 clove of garlic, peeled and crushed
• 800g Potatoes, Maris Piper or similar (peeled weight), peeled and finely sliced with a mandolin or food processor
• 500g Passata
• 1 Cinnamon Stick, bruised
• 50g sun-dried tomatoes in oil
• 1 Tbsp. mixed herbs
• 2 400g tins of green lentils, drained and rinsed
• Brown breadcrumbs (I used 2 pumpkin seeded sourdough crusts)
• Seasoning to taste

Instructions

1. Heat the grill and place the aubergine slices onto foil on the grill pan. Brush lightly with 1 Tbsp. of the oil.
2. Grill until lightly browned on both sides, set to the side
3. Heat the oil in a large frying pan and sauté the onions and peppers until starting to lightly caramelise
4. Add the garlic to the pan and fry for a few more minutes before removing pan from the heat
5. Place the sliced potatoes in a large pan and pour over boiling water to cover, salt lightly
6. Allow the potatoes to boil for 5 minutes or until softened but cooked through
7. Preheat the oven to 200oC/180oC fan/Gas 5
8. Pour the passata into a jug, stir in the sun-dried tomatoes and herbs, stir well, add the cinnamon stick (you will need to be careful when serving to remove), add seasoning to taste
9. Place half of the lentils in the base of a large baking dish, top with half of the onion and pepper mixture and top with a layer of aubergine.
10. Repeat the layers
11. Pour the passata mix over the vegetables
12. Top with sliced potatoes then sprinkle over the breadcrumbs
13. Bake for 45 minutes until cooked through, golden on top and bubbling
14. Easy to make ahead and reheat when needed.

Ingredients

• 1 Tbsp. Cold-pressed rapeseed oil
• 2 Large onions, peeled and chopped
• Pinch of sea salt
• 180g Split peas (green or yellow)
• 20g Red lentils
• 600ml vegan bouillon or 1 Kallo French Onion stock cube
• Juice of a lemon
• Smoked paprika and black pepper to garnish (optional)

Instructions

1. Heat oil in a large saucepan over a medium heat
2. Stir in onions and salt and sauté for 5-8 minutes until softened
3. Add the rinsed split peas and lentils and stock
4. Bring to the boil then simmer for 20-25 minutes until the peas and lentils are cooked but retaining a little shape and bite
5. Spoon 3 ladlesful of the soup into a bowl and puree the rest with a hand blender
6. Return the chunky soup to the pan and add the lemon juice, heat through
7. Check the seasoning and serve sprinkled with the paprika and pepper

Ingredients

• 3 Very ripe bananas
• 120ml of soya milk
• 1 Tsp. coconut oil, melted
• 100g Rye flour (plain flour would also work)
• 1 Tsp. baking powder
• 1 Tsp. cinnamon, plus a little extra for sprinkling
• 50g Walnuts
• 50g Pitted dates
• 1 Tbsp. raisins
• 1Tbsp. porridge oats
• 1 Tbsp. raw coconut sugar (optional)

Instructions

1. Preheat oven to 200oC/180oC fan/Gas 4
2. Line a muffin tin with 9 cases
3. Peel and mash the bananas until smooth
4. Mix in the milk and coconut oil, stir well
5. Add the flour, baking powder to a large bowl (I used my stand mixer bowl)
6. Chop the walnuts and dates (I used a mini mixer attachment and whizzed into small pieces)
7. Add the cinnamon, the banana mix, the chopped nuts and dates and the raisins
8. Using a whisk or a stand mixer, beat the ingredients into a smooth batter. It should be a moist but firm 'gloopy' texture
9. Spoon the batter into the prepared cases
10. Sprinkle the porridge, sugar (if using) and cinnamon on top
11. Bake for 20-25 minutes until a skewer inserted into the centre comes out clean
12. Remove to a wire tray to cool before tasting