Posts tagged lentils
Vegan Kitchadee Recipe

Vegan Kitchari Recipe

kichadiKitchari (also known as Kitchadee, it's the inspiration for the English dish Kedgeree) is used in Ayurveda as a nourishing and detoxifying food which is suitable for all bodies. It's wholesome, filling and easy to digest, combining protein, carbohydrates, plus essential vitamins, minerals and fats. It's the perfect holistic dinner and is Rachael's go-to supper dish! This recipe serves 3-4, and is both gluten free and free from onion and garlic.

1 cup dried mung dahl (the yellow ones) | 1 cup basmati rice | 2 tbsp coconut oil | 2 carrots, cubed | 1/2 cup dessicated coconut | bundle of spinach leaves, washed & shredded | 2" fresh ginger, grated | 1/2tsp each of: cumin seeds, ground cumin, ground coriander, turmeric, black mustard seeds, garam masala | pinch of asafoetida | bunch fresh coriander, shredded.

1) Thoroughly rinse the mung dahl and rice until the water runs clear. In a small dish, mix the dessicated coconut with a few tablespoons of hot water, half of the coriander and ginger.

2) Heat the coconut oil in a heavy bottomed pan and add the spices. Stir for a minute or so, being careful not to burn them. Add the lentils and rice to the pan with the carrots. Stir well for a few minutes then add the coconut blend and 6 cups of hot water. Bring to the boil, then reduce heat, cover and simmer for 20-30 minutes until lentils and rice are soft with just a tiny hint of bite.

3) Stir in the spinach leaves, until wilted. Divide between bowls and serve sprinkled liberally with coriander.

 

 

 

 

Vegan Root Vegetable and Lentil Cobbler

Sam's Vegan Root Vegetable Cobbler

cobblerThis is a deliciously sustaining dish, which works very well with a whole host of different vegetables. Adapt the recipe depending on what's in your cupboards!

1 onion | 1 leek | 4 sticks celery | 4 carrots | 2 tbsp oil | 300g mushrooms | 1 tsp dried thyme | 2 tsp marjoram | 2 tsp paprika | 750g assorted veg, rougly chopped | 100g split red lentils | 300ml vegetable stock | 2 x tins tomatoes | salt + pepper | 400g self raising flour | 100g margarine | 1 tbsp chopped fresh parsley | 200ml soya milk

1) Preheat the oven to 200 degrees / Gas Mark 6. Slice the onion, leek, celery and carrot. Heat the oil in a large heavy bottomed pan and fry gently for around 10min. Add the mushrooms, thyme, marjoram and paprika, cook for another 5 min.

2) Prepare the veg and add to the pan. Also add the stock, lentils and tomatoes, then simmer for around 20 mins, or until the lentils are just cooked. Season well.

3) Sift the flour and salt into a large bowl. Rub in the margarine. Stir in the parsley and add the milk, little by little, until you have a dough.

4) Roll the dough out on a clean surface (to around 1cm thick) and cut out circles.

5) Pour the sauce into a deep oven dish and top with the dough circles. Brush the top with a little soy milk and bake for 15 to 20 minutes or until the scones are golden brown.