EASY

AS

PIE

CHICKPEA AND LENTIL BURRITOS

INGREDIENTS 

(serves 6)

CURRY:

1tbsp olive oil

1 small onion, diced

3 garlic cloves, crushed

1 tbsp fresh ginger, peeled&grated

1/2 tsp chilli flakes

1/2 tsp cumin seeds

1/2 tsp coriander powder

1/2 tsp mustard powder

2tsp tumeric

1tsp garam masala

200g red lentils

1 tin tomatoes 

2 tins chickpeas

1 carton oat cream (I use Oatly)

2 cups veg stock

salt&pepper to taste 

CAJUN RICE:

300g rice ( I use long-grain brown)

600g water

1tsp paprika 

1/2tsp garlic powder

1tsp tumeric 

1tsp dried thyme 

salt&pepper to taste 

HOT SAUCE:

3 fresh tomatoes

1 red pepper

2 tbsp olive oil

1tsp dried thyme

1tsp dried oregano

1tsp paprika 

1tsp chilli powder

handful fresh basil leaves

salt&pepper to taste

MINT DRESSING:

1tbsp vegan mayo (I use Hellmans)

1tbsp oat cream (I use Oatly)

1tsp dried mint

squeeze of lemon juice

pepper to taste

FLATBREADS:

260g strong white bread flour

7g active dried yeast

2 cloves garlic, crushed

Fresh rosemary&thyme

2tsp light brown sugar

1tsp salt

15ml olive oil

180ml warm water 

1tbsp butter/butter alternative, melted

METHOD

1. Heat the oil over medium heat and cook onion until soft and transparent. Add the garlic, ginger and chilli and cook for a further minute. 

2. Add the cumin, coriander, mustard powder, tumeric and garam masala and cook for another 20-30 seconds.

3. Blitz the tomatoes with a blender and add to your onions and spices along with the oat cream and veg stock. Simmer for a couple of minutes. 

4. Add the lentils and chickpeas, along with seasoning. 

5. Let this simmer for around 20minutes, the curry should thicken but you don't want it to dry out. If it's ready before everything else just cover with foil and place in the oven to keep warm on low heat. 

1. Place rice, water and spices in a large pan over a medium heat. 

2. Keep a lid on the pan, the rice will take around 20mins to absorb all the water but keep checking on it. When the water has all absorbed the rice should be done. (Watch for it burning to the bottom of the pan! You're better left with a tiny bit of water in the bottom than burnt rice)

1. Roast the tomatoes and pepper with all other ingredients on high in the oven for around 25mins. 

2. When the tomatoes and pepper are roasted let them cool and then blitz, for a homemade hot sauce!

1. Mix everything together with a hand-whisk and there you go!

1. Mix the flour, yeast, garlic, herbs, sugar and salt in a large mixing bowl. 

2. Gradually add the oil and water, kneading to form a dough. 

3. Knead until you have a smooth dough (4-5mins). 

4. Prove for an hour or until the dough has doubled in size. 

5. Split the dough into 6 balls and roll thin with a rolling pin.

6. Heat a large skillet pan until very hot and able to cook the dough immediately. Drop the flatbreads in, allowing around 1 minute per side. They should be charred but not burnt. 

7. Brush with butter or butter alternative.

TOP 

TIP

IF IT'S NOT ALL READY AT THE SAME TIME, DON'T WORRY!

JUST PLACE IN THE OVEN ON LOW, COVERED WITH TIN FOIL.

'NOTHING AT HOME' BROWNIES

INGREDIENTS 

MAKES 1 TRAY

250g spelt flour 

350g coconut sugar 

1tsp baking powder

1tsp salt

250ml olive oil

200ml oat milk

50ml oat cream

1tsp vanilla bean paste

METHOD

1) Preheat oven to 180 and line a brownie tin with greaseproof paper. 

2) Mix all the dry ingredients together in a large mixing bowl. 

3) Add the wet ingredients and mix until well combined.

4) Pour into lined tin and bake for 15-20mins or until the brownie has a firm top but a slight wobble in the centre (if you like your brownies gooey). If you prefer them firmer, keep baking for a further 5-10mins.