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!

Raw Porridge

raw porridge

raw porridge

I got to make this delicious raw porridge for our breakfast on the days off here at the yoga retreat, it is perfect for warm days and can also be heated if you would rather a yummy hot porridge for those winter mornings.
It takes just two minutes to prepare in the evening and two minutes to complete in the morning!
This porridge is so delicious you will have trouble believing that it is also super good for you.  And, as if it needs any more benefits, oats are high in fibre and nutrients and so slow to digest, so along with the nuts and chia seeds this raw porridge breakfast will keep you full and more likely to be snack free until lunch time.

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Unsweetened Brown Rice Milk (or almond milk)
Porridge Oats 

Chia Seeds
Raisins
Almonds (chopped)
Pinch of Ginger Powder
Two Pinches Cinnamon Powder
Pinch Sea Salt

Mashed Bananas

Any other fruit – I used chopped fresh Apricots 

Place all the ingredients (except the bananas and fresh fruit) in a large bowl and cover well in which ever milk you are using – it needs to be quite liquidy at this point so that the milk can be readily soaked into the oats and chia seeds.  Give it a good stir and have a little taste now, adding more of what ever you need/like.  Cover and leave in fridge overnight to soak.
In the morning, add more milk if necessary until you reach your desired consistency, then mash the banana and stir into the porridge.
Top with your favourite fresh chopped fruit to serve.

 

Tofu Bolognese

tofu bolognese - vegan

First time I have made a vegan version of the traditional bolognese sauce, we served it on the day off at the yoga retreat and it went down a storm and it’s sugar free, dairy free, meat free, gluten free (if using tamari and not shoyu) – it’s practically angelic!!

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Plum Tomatoes
Onions
Carrots
Firm Tofu
Tamari (or shoyu)
Fresh Basil
Garlic
Capers
Dried Origano 
Dried Marjoram
Salt
Olive Oil

Break up your tofu into little pieces and cover in the tamari, you need enough to turn the tofu dark brown.  Leave to marinade until later (you could even leave marinading overnight in the fridge).
Take a quarter of your tomatoes and half of the carrots, roughly chop and then place in a roasting dish with a couple of garlic segments, cover in oil and salt and place in the oven to roast for about an hour.
Dice the onions, great the remaining carrot, finely slice two more segments of garlic and roughly chop half of your fresh basil.
Heat some oil in a large saucepan and sauté the garlic until soft, then add the basil, and stir and then the onions and carrot and a large pinch of the dried origano and marjoram.  Stir well until onions and carrots are soft.
If you have time peel the remaining tomatoes (place tomato into boiling water until skin splits and then slide skin off being careful not to burn your hands). Then roughly chop and add to the saucepan.  Chop the capers and add to the sauce.
Leave to simmer for about an hour, stirring every now and then to prevent burning at the bottom.
When the roasting tomatoes and carrots are ready, remove from the oven, place in a bowl and blend with an electric hand held blender – then add to the bolognaise.
Now is a good time to have a taste – add salt, more herbs, maybe even a little tamari if needed.
In a separate pan or wok, heat a little oil and then stir fry the tofu with a little salt until cooked and beginning to crisp (don’t stir too often, let it brown a little)
When the Bolognese is tasting delicious stir in the cooked tofu, chop the remaining basil (leaving a few leaves to garnish if you wish) stir into the sauce.

Serve with some brown rice noodles if you want to avoid pasta.

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

Summer Fennell and Mung Bean Salad

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I got the inspiration for this dish from a tabouleh recipe, wasn’t quite sure if it would work but it turned out to be super yummy and perfect for the hot summers day that we have.

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Mung Beans
Fennel
Fresh Mint Leaves
Fresh Parsley Leaves
Lemon Juice
Olive Oil
Salt

Cook the mung beans until soft and set to one side to cool.  Thinly slice the fennel, steam until soft and also allow to cool.  Finely chop the parsley and mint leaves and place the chopped leaves, mung beans and fennel into a bowl and stir.  Take the juice of a lemon or two and in a blender blend with equal amount of olive oil and a little salt.  Have a taste of this dressing (should be nice and lemony) before adding to the mung bean and fennel mixture.  Pour the dressing into the mixture, give a good stir and taste again.  Add more lemon, oil, mint, parsley or salt if needed.

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!

Vegan Cauliflower Cheese!!

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So, have finally arrived at the yoga retreat for the summer and already we are cooking some delicious vegetarian recipes, like this amazing vegan cauliflower cheese.  You will not believe that it doesn’t have cheese in it, its tastes so wonderfully cheesy!  This is the first time I have made it myself and every little bit was eaten with lots of mmmm’s and “wow are you sure this is vegan?” comments.  A huge big thanks to Charlie for this delicious recipe!

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Cauliflower
Oil – could use any that can be heated
Flour – I used gluten free
White Miso
Umesu (vinegar)
Garlic – crushed
Rice Milk (or soya milk)
Nutmeg
-(optional)

Cook the Cauliflower – steam or boil, or you could try roasting in a little olive oil and salt for extra taste.

While the Cauliflower is cooking, heat the oil, roughly a tablespoon, in a saucepan and add flour until you have a thick paste or ‘roux’.   Then gradually add the milk and stir or whisk until there are no lumps, keep adding milk until you have the right consistency.  Crush the garlic well, and go easy, it will be very overpowering if too much is used.  Again will depend on how much you are making so I would recommend adding a very little at a time until it tastes right.  Heat for a little longer (this will cook the garlic and soften the taste a little)  Then turn off the heat and add a teaspoon of sweet white miso and a teaspoon of umesu.  The sweet white miso will sweeten the taste and the umesu will make the sauce taste more salty.  Keep adding and tasting until you have found your perfect cheesy taste.

Place the cooked cauliflower in a baking dish and cover with the sauce, you could sprinkle a little nutmeg over the top if you like nutmeg.  Place in the oven for about 10-15 mins to brown the top.

You could use any vegetables really, Broccoli is also delicious in a vegan cheesy sauce!

Roast Sweet Potato with Sprouted Seeds and Houmous

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This has got to be the most trouble free, simple, delicious recipe of all; I love sweet roast potatoes, I love sprouted seeds, I love love love houmous, I love easy recipes, cant go wrong really – stick the potato in the oven, time for a quick yoga practice and chuck it all together when done!  I actually made this recipe for the first time purely by what I had left over in the fridge and it has quickly become one of my favourites.

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Sweet Potato
Sprouted Beans/Seeds (I used a real mixture of alfalfa & broccoli seed, aduki & mung bean and chick pea sprouts! or you could sprout your own?)
Houmous (or make your own, recipe coming soon)
Olive Oil
Rosemary
Sea Salt
Black Pepper

After scrubbing your sweet potato under water, rub the oil, salt, pepper and rosemary into the skin and pop into a hot oven (180℃) for 30-50 mins depending on the size of your spud.  The skin will be crisp and you should be able to stick a fork easily into the centre when done.
Chuck on a large handful of sprouts and a huge dollop of houmous and you are ready to tuck in.
Super simple, super easy, super delicious!!!

Hettie’s Easy Pea Soup

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This has to be the easiest, quickest most delicious, healthy soup recipe ever.  Big thanks to the gorgeous Hettie, for this super simple, soup in a flash recipe.

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Peas – fresh or frozen
Bouillon
Fresh Mint Leaves

yup its that simple!

In a saucepan just cover the peas in water, (I like thick soup) you can always add more water later if needed.  Add bouillon, a little to start, you can add more if needed.  Gently heat until just hot, this will ensure that lovely sweet, fresh pea taste.  Turn off the heat, add mint leaves and blend with a hand blender.  Taste, add more mint/water/bouillon/salt if needed.

Easy peasy!