Lentil & Minted Pea Pate

lentil pea & mint pate

minted lentil & pea pate

At the yoga retreat one day we had a left over Lentil dish that I needed to use up, a pate always goes down well on a hot sunny day and is super simple and quick to make – so I decided to turn the leftover lentils into a yummy summer pate. The lentil dish that I was using was one that had been made by someone else the previous day, so Im not sure of the exact ingredients, it had some veg in it (peas & carrots) and this would have added to the taste.
Although Im not sure of the exact ingredients, I still wanted to post this recipe just to show that you really can use anything, it is so simple to make delicious new dishes out of leftovers from the following day (and a pate is probably the easiest of all) – just taste and see what you feel would be good to add.
Remember it really does not matter if it doesn’t quite work, this is how we learn how to put flavours together.  It’s all about getting to know how tastes, spices, oils, etc go together.  Enjoy tasting as you go, and relax and laugh if it all goes wrong – Im sure the dog will be most impressed with his new pate lunch!  😉

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really just have a play, taste your leftovers first and see what you have in your cupboard that could make a new and exciting dish.
For the dish in the photo I used….
Cooked Speckled Lentil leftovers
Tahini
Olive Oil
Fresh Mint Leaves
Balsamic Vinegar
Lemon Juice
Salt

If you are not sure of a lentil dish to use then have a look at this Lentil & Pea dish from one of my previous posts.  However, if you use this dish then you won’t need to add much or maybe any of the balsamic as it has quite a bit already.
Place all the ingredients in a bowl and blend with an electric hand blender.   Taste and add more of the same or add something new.
Garnish with some fresh leaves and there you go.  Simples!

Delicious Dahl and Root Veg Soup

root veg & dhal soup

root veg & dhal soup

I’m adding this delicious, simple, vegan, vegi soup recipe as a special request from Rikke who was a student at the yoga retreat some weeks ago.  She enjoyed it so much that she wanted the recipe immediately and said that it didn’t matter that I had not yet published a dahl recipe and that any old dhal will do!  So there you go.  However I shall endeavour to post a dhal recipe soonish.
So this one is for you Rikke :-)

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Sweet Potatoes 
Celeriac
Carrots
Left Over Dahl
Coconut Milk
Coconut Cream (optional)

Chop up your veg – I used more or less equal amounts of each.  Place in a large saucepan  with water, just enough to cover the veg if you like your soup thick like I do.  Simmer until the veg is soft and then add your left over dhal & coconut milk and blend until smooth.  Add a little more salt if needed and if you like your soup sweet and coconutty then add some extra coconut cream.

Rice Balls

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Rice Balls are the most fantastic way to use up left over rice (or millet, or buckwheat etc) a rather versatile recipe, you really can let your imagination run wild with this one, everyone on the yoga retreat seems to love them!

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Cooked Rice 
Onions
Carrots
Sesame Seeds
Balsamic vinegar
Tahini
Salt
Oil

Chop the onions into really small pieces and grate the carrot, then sauté the onions until soft, add the balsamic and reduce a little (sauté until the liquid has become less).  Stir in the grated carrot and a spoonful of tahini.  You really could add anything else you like, we had a little left over grated turnip so this went in along with some left over sweet potato.  Add a little salt, give it a good stir and taste now, adding a little more tahini or balsamic – or even a little soya sauce could be nice?  Then stir in the rice and stir well, heat until hot and then leave to cool for a little while.  When cool enough to hold in your hand, take a large scoop and roll into a ball, cover in some sesame seeds and place in an oiled baking tin.  When done, put in the oven and bake at a reasonably high heat until golden brown.
These I made similar to the above but added some a mashed up kidney bean dish from the day before, I also didn’t have sesame seeds so rolled them in hemp hearts…
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Adzuki Bean Hotpots & Pies

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adzuki bean hotpot

Super warming, hearty and delicious Adzuki Beans,  this yummy vegan bean recipe is great for devouring on a cold day after a long yoga practice, and tastes just as good the next day in a pie!!!!  Lots of options to add different ingredients so I’ve listed a few here.

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Adzuki Beans
Kombu
Sweet Potato
Carrots
Brown Rice Miso
some optional extras – leeks, spinach, radish, daikon, what every you fancy!

Cook the beans with kombu.  Chop up the carrots and sweet potato into little bite sized chunks, place in a baking tray with a little salt and cooking oil and roast until delicious. (turn every 15 mins or so to prevent burning)  When the beans are cooked and the roasties are done stir together in a big pot (remember to remove the kombu if you find it)  Take a little hot water and a large spoon of miso and mix together then add to the bean mix.  Have a taste, add more if needed. If you like a lot of flavour live me add a lot more :-)

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adzuki bean hotpot & brown rice

In the above version I did the same recipe but also added steamed mushrooms, stir fried daikon (or radish would do) and stirred in some spinach when all done.  I may also have added a little hijiki seaweed – this would need to be simmered in water for 20 mins before adding the to the beans (ignore the seaweed smell when cooking, it doesn’t taste like this when in the stew)

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adzuki bean & sweet potato bake

In the picture above I used the leftover bean mix the following day, covered in sliced sweet potato and popped in the oven until brown.  Of course the miso will loose its beautiful healthy bacteria benefits when in the oven but its still delicious.  And you could always make a miso gravy.

In the picture below I covered the aduki bean mix in a mash of roast pumpkin, steamed celeriac and a little coconut cream.  Was very yummy :-)

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adzuki bean pie

Mushroom Rice

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Super simple to make, this delicious vegan mushroom rice dish is almost a meal in itself and is a great way to use up left over rice.  Will compliment most dishes and really easy to taylor it to the flavour to best suit your meal.

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Brown Basmati Rice (left over rice is great in this recipe)
Mushrooms
Onion
Courgette
Olive Oil
Cumin

These are the ingredients that I used for the dish in the photo but you really could use anything.  I began by slicing the mushrooms into quite small pieces, covered in a little oil  and then placed in the oven to roast for about 1 hour – stir every 15 minutes or so to prevent burning, and roast until they are browning nicely.  Chop the onions into small pieces and then fry in a little oil in a wok, I used a little cumin here but really you could use what ever you like or nothing.  When the onions are beginning to brown add the rice and stir well until hot throughout.  I grated a green courgette and a yellow courgette for colour and added right at the end and cooked just for a little while to keep the courgette crunch.  Stir in the mushrooms and your done.

Try experimenting with different herbs and different veg too.  Spice up your rice!

Chilli Bean Stir Fry

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After a delicious yoga practice yesterday afternoon I felt like eating something spicy,  and so I came up with this yummy, incredibly simple vegetarian recipe.

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Kidney Beans
– pre cooked with kombu to aid digestion
Leeks
Carrots – grated (I used purple carrots hence the rather purpleness of the photo)
Daikon – grated (type of radish)
Sprouting Broccoli
Fresh Coriander
Ginger – fresh grated or powdered will do
Sweet Smoked Paprika
Paprika
Cinnamon – ground
Coconut Oil
Sea Salt
optional Chipotle Paste – to make it extra hot

In a wok or large pan, heat the olive oil and then stir fry the leeks, add ginger, both paprikas and a pinch of salt and continue to stir fry until leeks are soft.  Add cooked beans and continue to cook for a couple more minutes until beans are hot.
At this point taste a little, remember you will be adding more veg so the flavour will need to be quite strong at this point, is it spicy enough for you?  would you like it hotter?  if yes add the chipotle paste, go easy its rather fiery (or chilli powder will do but remember it will take a little longer for the flavour to come out).  Would you like a little sweetness? try adding a small amount of the cinnamon powder now.
I like my veg to be only just cooked so added the carrots, daikon & broccoli right at the end and turned the heat off to preserve the crunchy freshness of the veg.  Stir in some roughly chopped coriander and serve.

I served this dish with millet which I cooked with a little wakame seaweed, the sticky, mild, sweetness of the millet perfectly complimented the spicy beans!

I made quite a lot and so Im looking forward to making a spicy soup out of the leftovers today :-)

 

Brown Rice with Roast Sweet Potato & Corn

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This is a great ‘using leftovers’ recipe, I use brown basmati rice, and some leftover roast sweet potato from last nights dinner and then sliced the corns off the cob (again from last nights dinner) to produce this subtle, sweet tasting, healthy accompaniment to any meal.

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Brown Basmati Rice
Sweet Potato – pre roasted
Sweet Corn – sliced from the cob
Carrot – grated
Arame Seaweed – soaked in hot water for about 10 mins (it doubles in size so go easy with the amount)
Tumeric
Sea Salt
Olive Oil
Toasted Sesame Oil – optional

Wash the rice in water and drain (2 or 3 times) until the water is clear.  Then place in a pan with water using a 2:1 water rice ratio.  Add powdered turmeric and a pinch of salt.  Cover and simmer – this will take around 40 mins, less time if using a pressure cooker.  When all the water has gone the rice will be cooked to perfection.  Turn off the heat, give it a little stir and leave covered to fluff up.
While the rice is cooking, add the grated carrot and arame seaweed to the steamer and briefly steam to soften the carrots.
Chop up the roast pots and then add them to the steamer with the corn to warm up.
Stir all the ingredients into the rice and add a little toasted sesame oil to flavour.

Meal – In the photo I included this recipe with Lentil and Mint Pate, green salad, half an avocado and roasted artichoke – for a balanced, healthy, delicious and nutritious meal.

Turmeric – The health benefits of turmeric are many – it is rich in anti-oxidands, and is apparently antifungal, antiviral, anti-inflamatry (to name but a few) making it extremely useful in supporting a healthy lifestyle.  There are plenty of articles on the web listing the potential benefits of using turmeric in your diet.