This recipe is NOT Vegan, except Vegans can easily adapt it by removing the sausage and adding a little more oil and salt.This is simpler than the public as imagined by a politician, and tastier than even you could imagine (just use plenty of good oil and real ground or flaky salt added just before eating)
Green lentils 1/2 cup per person (boiled gently till just soft)
Splash or three of nice olive oil
Several grinds of sea salt
a little thinly sliced sausage (Chorizo is good, but I prefer the thin ones that taste a bit like salami)
Serve with mashed potatoes.
For myself I often leave the sausage out, but it used to help tame the family carnivores 😉 and does add a nice contrast.
Chop onions and begin to cook in the saucepan with the oil (soften rather than caramelise them), add curry powder and cumin. Then chop and add carrots, add the stock and simmer till the carrots are tender. In a blender process the toasted cashews to the consistency of ground almonds (can be toasted under a grill with 1/2tsp oil). [Or if you are Tim just add them before the final few wizzes in the food processor.] Drain cooked carrots and onion and put into blender with ground nuts. Process adding stock as required to get the desired consistency.[Again I just slopped the lot into the food processor, and added the nuts – see above – just before finishing, to keep a bit of crunch.]
Taste & adjust seasoning. Reheat to serve.
Experience (the Voice of): Tasty, filling and robust! Yum, this will certainly be added to the staple soups for something quick, easy, tasty and filling for when we have a crowd for lunch. I’m going to experiment a bit more, next time the Cumin will definitely be ground not seeds (they went all fibrous when processed 🙁 and I’ll reduce the curry powder a bit further and add Coriander leaves as garnish instead of the Yogurt in the photo making it really Vegan again 🙂
BTW: If you try a competition recipe and like it please either say so in the comments on this blog post, or click the “Like on Facebook” button, that way I can factor your preferences into the result. Voting more than once will only count as one, even for your own entry 😉
I have not started on trying out the competition recipes, there was too much food around that needed using up this week. I won’t be over the weekend as I’ll be in Tauranga and want easy meals (see below), but plan to next week. This means there is still time to ask your friends for their best Vegan maincourse or lunch (i.e. substantial but portable) recipes…
Beans with Preserved Lemons
So as to have a couple of quick easy meals for the weekend, and a tasty meal last night I did a big pot of those young greenish (but dried) beans in the slow cooker yesterday. The ones that are like Flageolet Beans, but not from the Harricot but perhaps Fava… [BTW the slow cooker is great for beans, but NOT the red ones, as they need a good fast boil for some of their cooking time to remove poisons 🙁 ]
Some chopped onions and garlic (less than the onions 😉 but plenty I used six cloves)
In the pot and more than cover with vege stock (my second batch of Nathan’s free stock worked fine with just the stalk ends of celery and other peelings and wastage including onion and garlic skins) the exact quantity is difficult as different beans soak up different quantities. (BTW in the slow cooker all day there is no need to pre-soak the beans.) The ideal is if you can look in on them at lunch time to maybe add more stock.
Near the end of cooking add some preserved lemons and limes. In NZ now is the time to set up a shelf of jars, as limes are as cheap as they get, and they do make the lemons taste even better 🙂 The preserving somehow mellows the flavour and they go brilliantly with the beans adding interest to the dish. The Velveteen Rabbi called them “sunshine in a jar” – I can’t beat that 😉
Season and if need be thicken the sauce with a little maize meal/cornflour.
If you are, or are friends with, a Vegan (or just like trying different recipes) and have a good recipe that is:
for a lunch or savoury main dish
one you have tried
not needing hours of work (hours of cooking is fine as long as it requires time not me)
Then enter it into the comments below. Tell me:
Quantities – approximate is fine
Instructions – remember I have not watched your Auntie prepare this dish 😉
If possible link to a photo of the end result
I will try any that sound like possibles, and give a prize to the best, any I try and like will feature here (with a link to your blog, Facebook page etc. naturally).
If I’m to start a radical change in the way I eat, I need more Vegan recipes. I have stacks of delicious meaty and/or Vegetarian recipes but to reduce my use meat etc. to just once a day I need some Vegan recipes to add to the mix. Since breakfast is Vegan already most days (delicious luxury porridge with fruits and nuts) I need light lunches and savoury mains. The competition is only for recipes you have cooked and enjoyed (please don’t just cut and paste from some website without testing it first 😉 entries will remain open indefinitely but I will pick a first winner when I have six meals I plan to cook again.