Tag Archives: vegetarian cooking

Sweet Potato and Lentil Dal

Recipe: Spinach Flatbread 

Ingredients

  • 100g plain flour 
  • Handful of spinach 
  • Water 
  • 0 cal spray for cooking 

Method

Blitz spinach with a little of the water in a blender and add to the flour. Mix well adding more water (from the tap!) until you have a soft dough.  

Split the dough into small balls, roughly the size of a golf ball. Roll each flat on a floured surface and cook in a frying pan greased with the 0cal spray. Cook for 2 mins each size. Will store in the fridge overnight, can possibly be frozen.  

 

Credit: Gemma Greig
@just-another_gem
considertheend.com

Sweet Potato and Lentil Dal

Recipe: Sweet Potato and Lentil Dal

Ingredients

  • 1 tsp olive oil  
  • 1/2 red onion 
  • 1 red chilli 
  • 1tsp turmeric 
  • 1 tsp cumin 
  • 1 garlic clove 
  • 1 sweet potato 
  • 125g red lentils 
  • 300ml veg stock 
  • Handful of spinach 

Method

Chop onion and garlic and fry on a low heat until onion goes translucent. Add chilli, turmeric and cumin and stir for 2 minutes. Add chopped and pealed sweet potato and mix with the spices, onion and garlic.  

Add red lentils and pour in the stock. You may need to add more boiling water if it gets too dry. Cook for 20mins until sweet potato chunks are soft.  

Wilt the spinach in just before serving.  

 

Credit: Gemma Greig
@just-another_gem
considertheend.com

vegan chicken noodle soup

Recipe: Vegan Chicken Noodle Soup

Ingredients

  • Half pack of ‘Cheatin chicken style slices’  
  • Half red onion 
  • 1-2 chestnut mushrooms 
  • 1 veg stock cube 
  • 1 tbsp soy sauce (x2) 
  • 1 tsp chilli powder 
  • 1tsp garlic powder 
  • 1 portion of rice noodles 
  • Handful of beansprouts 

Method

Pre-heat the oven to 200C and chop onion and mushrooms. Add to oven proof dish with the vegan chicken and sprinkle with chilli powder, garlic powder and 1tbsp soy sauce. Cook for 20mins until onions are crispy and mushrooms are cooked.  

Bring a medium pan of water to the boil, add the stock cube and 1 tbsp soy sauce and cook rice noodles in the stock as per packet instructions. Two minutes before noodles are cooked add in the beansprouts.  

Serve beansprout and noodle soup in a shallow bowl and top with vegan chicken, mushroom and onion.  

 

Credit: Gemma Greig
@just-another_gem
considertheend.com