Autumn is definitely here, and it’s time to break out the one pot comfort food recipes. I love recipes that I can make from what I usually have in a cupboard or the fridge and this one of them. Dried yellow split peas are really cheap, and packed full of protein and fibre. They also work brilliantly in Indian dishes like dhal.
This is a really rich satisfying, cheap and easy to make meal. Perfect for chilly days when you want something nutritious and satisfying. It’s also packed with lovely warming flavours like ginger, chilli and garlic.
This soup freezes well or can live in your fridge for 3-4 days.
1 Leek (finely sliced)
2 Carrots (grated)
250 Grams Yellow split peas
1 Litre Vegetarian stock (I used 2 stock cubes to make this)
Thumb sized piece of ginger (grated), or 1 Tsp of ground ginger if you don’t have the fresh stuff)
1 Tsp Tumeric
3-4 Cloves of garlic (minced)
1 Tsp Chilli powder
1 Tbsp Vegetable Oil
Heat the oil in large pot over a medium heat, and add the leek and carrot. Cook for 5-10 minutes until soft
Add the rest of the ingredients and stir. Turn up the heat bring the soup up to just before the boil
Reduce the heat and simmer for 45 minutes, stirring occasionally
Serve topped with toasted hazel nuts or pumpkin seeds for a little extra crunch
Sometimes if you’ve been overindulging your body tells you to eat something healthier. When that happens, this what you should be eating. Packed full of flavour and protein these little falafel are great as the protein element of a main meal or in wraps for a tasty and filling packed lunch. These falafel are baked rather than fried, which helps make them even healthier.
I made these with cannelini beans, (I thought I had chickpeas in the cupboard, but you could probably use any type of tinned beans). These are also gluten free and suitable for vegans.
400 Gram Can of cannelini beans or chickpeas
2 Tablespoons Porridge oats
Juice of 1/2 a lemon
1 Tablespoon Tahini
2 Cloves of garlic (roughly chopped)
100 Grams Spinach
1 Teaspoon Salt
Handful of Coriander or parsley (toughly chopped)
Tablespoon Sesame Seeds (optional)
Oil for spraying
Preheat your oven to 180 degrees (Celsius)
Add all ingredients (except the sesame seeds) to a food processor and blend until you have a smooth mix
Line a baking sheet with parchment, the falafel mix should be quite soft, so I used a tablespoon to scoop the mix on the baking sheet.
Sprinkle with sesame seeds if you are using them and bake for 15 minutes before turning them and bake for another 15 minutes
People still argue about if super foods actually exist. Regardless of this, everything in this salad is good for you, and tastes delicious.
It’s packed full of protein, flavour and different tastes and texture. I enjoy this with hummus, (so ideal for vegans and vegetarians). It’s also great in wraps with holoumi or as a side dish with grilled chicken or fish.
For the salad
50 Grams Endamame beans (I used frozen ones that I thawed)
100 Grams Quinoa (dried weight), cook as instructed on the packet
50 Grams Almonds (toasted and chopped)
2 handfuls Rocket/Arugula (or other peppery salad leaf)
1 large Carrot (grated)
1 Red pepper (cut in into 1cm chuncks)
400 Gram Tin of cannellini beans (use what ever type of beans you like, just drain them first)
2 Tbsp Pumpkin seeds
1 Large avocado (chopped)
Juice of one lime
For the dressing
2 Tbsp Olive oil
Zest and juice of 2 limes
2 Tbsp Corriander (chopped, you can use other herbs like mint or parsley if prefer)
Salt and pepper to taste
Cook the quinoa as instructed on the packet and allow to cool
In a dry frying pan, toast the almonds and allow to cool before chopping (you don’t need to do this but it really does help improve the flavour)
Chop the avocado and cover with the juice of one of the limes to prevent it from discolouring
Add all the salad ingredients (except the rocket) to a bowl and mix well
Add the dressing and check the seasoning, mix in the rocket just before serving
I love the spring rolls I usually get from my local Chinese take away, but am conscious that they are deep fried and probably not great for my first waistline.
I wanted to make a slightly healthier version, so these are packed with vegetables and using filo pastry which can be baked rather than deep fried. This version is vegan, but you could also add cooked chicken or prawns if you wanted to add more protein. I used shop bought filo pastry which makes things quicker (anyone who makes their own probably needs to get out more), and is a great way to use up left over veggies.
The dipping sauce was a bit of store cupboard throw together, (my favourite dip is usually shop bought sweet chilli sauce). I have a friend who is much more experienced cooking Asian cuisine and she told me that all good dipping suaces should include sweet, sour, salt, and heat. I’m definately making this again. These are great as a starter or side dish, but I enjoy them as a snack along with a cold beer.
For the spring rolls
270 Gram Pack Filo pastry
1 Onion (finely sliced)
1 Carrot (cut into matchsticks)
1 Red Pepper (finely sliced)
2 Handfuls Cabbage or any greens you prefer (I used some left over cooked cabbage I had, but if using raw cabbage make sure it’s very finely sliced)
4-6 cm Knob of ginger (grated)
2 Cloves of garlic (grated or finely chopped)
1 Tsp Chinese 5 spice powder
2 Tbsp Oil
1 Tbsp Sesame seeds (optional)
For the dipping sauce
1 Tbsp Sesame oil
1 Tsp Chilli flakes/fresh chilli
1 Clove of garlic (grated or finely chopped)
1 Tsp Honey
1 Tsp Soy sauce
1 Tbsp Warm water
1 Tbsp Vinegar (if you have rice wine vinegar is probably best, I didn’t have this so used red wine vinegar and it was fine)
Heat a tablespoon of oil in a pan/wok, and add the vegetables, cook lightly for a few minutes and add the Chinese 5 spice powder, garlic and ginger, fry for another minute or two until the vegetables start to soften. Remove from the heat and allow to cool completely before trying to assemble the spring rolls
Preheat your oven to 200 degrees. Open your packet of pastry, most packs recommend that you cover the pastry with a slightly damp tea towel if you are not able to work quickly. This prevents the pastry from drying out and becoming brittle and difficult to work with
I cut sheets of around 8-10 cm long and 6-8 cm wide (you can make smaller rolls if you prefer). Lay a sheet on your work surface and brush or spray with oil (those low cal oil sprays now a available are really handy, but just brush lightly with oil if you don’t have this) and top with another sheet of pastry, and repeat until you have 3 layers of filo pastry
With the pastry lengthways in front of you, lay a good heaped tablesoon of your vegetable filling and place near the right hand corner of the pastry. Tuck short corner of the pastry over the vegetables and tuck on the sides and roll (as shown in the photo)
Brush/spray the rolls with oil and sprinkle with sesame seeds if you are using them and place on a baking tray. Place in your heated oven and bake for 15-20 minutes until crisp and golden
The dipping sauce is strainght forward, simply combine all the ingredients in a bowl and stir before checking the taste (you mighy want more heat, sweetness etc). Put into separate serving bowls, Serve along side the spring rolls