Ingredients
Makes 20
410g tin chickpeas, drained and rinsed
410g tin red kidney beans, drained and rinsed
1 carrot, trimmed, peeled and finely grated
1 small onion, peeled and finely grated
50g sunflower seeds
2 tbsp tahini, drained of any excess oil before measuring
1 garlic clove, peeled and chopped
1 handful chopped fresh coriander
1 tbsp wheat-free vegetable bouillon powder
Method
Preheat oven to 220°C/Gas 7.
Place all the ingredients in a food processor and blend for 5-10 seconds, until the mixture is fairly coarse (you can use a hand-held blender). Push the mixture down with a spatula and blend for a further 10 seconds.
Remove the blades from the processor, wet your hands under the cold water tap and shape the mixture into 20 small balls.
Line a large baking tray with greaseproof paper. Place the balls on the tray and flatten slightly with the back of the spoon.
Bake for 15-18 minutes until lightly coloured. Remove from the oven and allow to rest. Serve with sweet potato wedges and a crunchy raw salad of mangetout, radishes, grated carrot, sliced celery and fennel dressed with a squeeze of lemon juice.
Wednesday, August 3, 2011
Tuesday, August 2, 2011
Celeriac and carrot salad
Ingredients
Serves 2
half a celeriac
2 carrots
2 tbsp sesame seeds
2 tbsp parsley, chopped
1 tbsp olive oil
1 tbsp apple cider vinegar
2 tsp tamari
Method
Grate the carrots and celeriac and combine with the sesame seeds and parsley in a bowl.
Mix the olive oil, vinegar and tamari together in a jar and shake or stir. Pour onto the salad and mix.
Serves 2
half a celeriac
2 carrots
2 tbsp sesame seeds
2 tbsp parsley, chopped
1 tbsp olive oil
1 tbsp apple cider vinegar
2 tsp tamari
Method
Grate the carrots and celeriac and combine with the sesame seeds and parsley in a bowl.
Mix the olive oil, vinegar and tamari together in a jar and shake or stir. Pour onto the salad and mix.
Monday, August 1, 2011
Cauliflower soup
Ingredients
Serves 4
2 tbsp olive oil
2 garlic cloves, peeled and crushed
2 onions, peeled and chopped
3 leeks, washed trimmed and sliced
half a celeriac, scrubbed trimmed and chopped
1 cauliflower, trimmed and cut into small florets
1 tsp ground cumin (optional)
3 tbsp chopped fresh parsley
Method
Heat the oil in a large saucepan or flameproof casserole dish with 1 tablespoon of water over a low heat. Add the garlic, onions, leeks and celeriac and cook very gently for 20 minutes until softened, stirring occasionally.
Add the cauliflower florets, 1 litre of cold water and the cumin. Bring to the boil, then reduce the heat and simmer for 10-15 minutes, stirring occasionally, until the cauliflower is tender when pierced with a knife.
Leave to cool for 5 minutes then blend in a food processor or with a hand-held blender until smooth. Return to the pan and reheat gently. If necessary add more water (or vegetable stock).
Serve in warmed bowls and garnish with chopped fresh parsley.
Serves 4
2 tbsp olive oil
2 garlic cloves, peeled and crushed
2 onions, peeled and chopped
3 leeks, washed trimmed and sliced
half a celeriac, scrubbed trimmed and chopped
1 cauliflower, trimmed and cut into small florets
1 tsp ground cumin (optional)
3 tbsp chopped fresh parsley
Method
Heat the oil in a large saucepan or flameproof casserole dish with 1 tablespoon of water over a low heat. Add the garlic, onions, leeks and celeriac and cook very gently for 20 minutes until softened, stirring occasionally.
Add the cauliflower florets, 1 litre of cold water and the cumin. Bring to the boil, then reduce the heat and simmer for 10-15 minutes, stirring occasionally, until the cauliflower is tender when pierced with a knife.
Leave to cool for 5 minutes then blend in a food processor or with a hand-held blender until smooth. Return to the pan and reheat gently. If necessary add more water (or vegetable stock).
Serve in warmed bowls and garnish with chopped fresh parsley.
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