Made this one up myself! I cooked 160g red lentils in stock w turmeric and added a large diced parsnip about half way through cooking. I also fried an onion, a pepper and some diced fresh tomatoes with a tbsp of panch phoran and some chilli flakes. Then I just mixed the lot together. As with such things it was scrummy for breakfast the next day too!
Wednesday, 20 March 2013
Lunch in Cafe Saramago on Sauchiehall Street. Wow!! They have an astoudning menu and we found it really hard to choose but we decided on seven small plates between three of us.
We had bread, baba ganoush, patatas bravas, aubergines w chilli, courgettes w raisins and pinenuts, artichoke hearts and asparagus w ginger and cashews. Excellent service and Masterchef's Nadia Sawalha was there too!
I am often to be found in Boojum in Belfast. I thought I would have a go at making my own burrito bowl and it turned out ok! I fried peppers and onions then added a tin of black beans and a packet of Tilda lime and coriander rice. I served with salsa Verde, jalapenos and a squeeze of lime.
This is the creation of my good friend Susie and I make it regularly. I use the Merchant Gourmet lentil pouches as I find them very tasty but you could use a tin of lentils or cook your own from dried.
I roasted BNS, onion, peppers and mushrooms then mixed with lentils and served on a bed of lettuce.
This is my version of the roasted eggplant and chickpea stew from Veganomicon. I roasted aubergine, onion and peppers in the oven and then put into a pot with tinned toms, chickpeas, smoked paprika, thyme and smoked garlic powder. It made loads and was very filling.
This yummy recipe came from the BBC good food website. I used a slightly different method and used BNS instead of pumpkin but it came out really tasty. I only used a tsp of sesame oil to save on calories but that was ample to give it that toasted flavour. A great recipe!