Looking for a filling but healthy meat free lunch? Then try my super easy, super delicious vegan rice bowl, if you omit the chilli even kids will love it!
Prep: 10 mins Cook: 30 mins
Ingredients: 1 cup of dried brown rice, 1 large avocado, 1 small can of sweetcorn, small bunch of spring onions, 2 tsp. brown miso paste, 1 tbsp. of sesame seeds (black, brown or white is fine), 1 tbsp. soy sauce, sprinkling of chilli flakes.
Pop the brown rice in a saucepan and add the miso paste, cook as per packet instructions
Once cooked, allow the rice to cool (this can be cooked the day before, or even in the morning if you have time)
Drain the sweetcorn and mix in with the rice along with the spring onions
Chop the avocado into slices and arrange on top
Sprinkle over the sesame seeds and chilli flakes and a little drizzle of the soy sauce
Looking for a healthy vegan BBQ side this weekend? Then try this…
Prep: 20mins Cook: 15 – 20
Ingredients: 4 small of 2 large aubergines cut into thin slices, 4 small or 2 large courgettes cut into thin slices, a jar of red peppers cut into thin strips, large handful of mixed herbs, (basil, mint and parsley all work well), 1 tbsp. of tahini, juice of 1/2 lemon 4 tbsp. of olive oil, 1 tbsp. of pine nuts, 1 tsp. of paprika and a little more olive oil for grilling the aubergine and courgette.
Brush the aubergine and courgettes with a little oil and grill on each side for around 6 – 8 minutes until they start to brown but not burn
Allow to cool
To make the dressing mix the tahini, oil and lemon juice together
Brown the pine nuts in a pan to bring out their flavour
Now construct your salad by placing layers of the aubergine, courgette and red peppers on a large plate, pour your dressing over the top and scatter the pine nuts and herbs over the salad and sprinkle over the paprika
Make sure you eat your greens this week with this super speedy vegan stir fry that you can add to anything, rice, pasta, noodles etc, the sprinkling of brown sugar right at the end really adds something to the greens!
Serves: 2 – 4 depending on what you are serving it with
Ingredients: A bag or bunch of greens such as chard, kale, spinach, watercress, pak choi, (some types of cabbage might work too), 1 garlic clove, 1 red chilli (you can used dried chilli and frozen or pureed garlic), tbsp of oil, sprinkling of brown sugar and sesame seeds.
1. Chop up your garlic and chilli and heat in the oil for a few minutes
2. Chop or tear your greens and add to the pan, stir well to coat in the oil
3. Stir fry for a minutes more then sprinkle with brown sugar and sesame seeds
Remember the taste of the very popular branded canned soup from your childhood…well this is a close second!
Ingredients: 2 cans of chopped tomatoes (drained weight 240g), 1 onion, 2 cloves of garlic, vegetable stock made with 300ml of boiling water, 2 tbsps of cream cheese, 1 tbsp of tomato puree and a little oil for frying.
1. Chop the onion and garlic and soften in a little oil for a few minutes
2. Add the tomatoes and stock, bring to the boil and then keep on a low simmer for 20mins
3. After 20mins add the cream cheese and puree and cook for a few minutes more until melted
There’s no reason you can’t still have your morning smoothie during lockdown with this easy recipe.
Serves: 1 (for more just double the quantities)
Prep: 2 mins Cook: 0 mins
Ingredients: 1/2 Frozen or fresh banana, handful of frozen berries like raspberries, cup of milk of your choice
Blitz all ingredients in a food processor
Drink and feel virtuous!
Remember Bananas can make excellent basis for smoothies especially when frozen, my tip would be to cut up ripe bananas and freeze in a freezable container and just add to smoothies and milkshakes when needed.
I absolutely love dahl, it is one of my favourite comfort foods and I like to mix it up sometimes so please see recipe below for my latest version, using chickpeas, bay leaf and fennel seeds.
Serves: 4 with rice or Indian style bread
Cook: 1 hour
Ingredients: 1 can of drained chickpeas, 400ml of coconut milk, 2 small cans of cooked lentils, (I used green), 1 onion finely chopped, 2 cloves of garlic finely sliced, 1 thumb sized piece of ginger peeled and finely sliced, 1 tbsp of oil, 1 tbsp. of tomato puree, 1 tsp of cumin, 1 tsp of tumeric, 1 tsp of mustard seeds, 1 cardamon pod, 4 dried chillies crushed, 1 tsp of fennel seeds, 1 bay leaf, salt to taste.
Start by frying your spices in the oil until they start to pop
Add your onion, ginger and garlic and allow to soften for a few minutes
Add your chickpeas and lentils to the pan and coat well in the mixture
Add your coconut milk, bay leaf and cardamon pod, bring to the boil
Allow to simmer for at least an hour, using a potato masher to break down the chickpeas, top up with a little water if it’s getting too sticky
Season with salt to your liking and serve with rice or indian style bread
If you are looking for some further inspiration then, check out my other spicy dishes below…
Looking for something different this week? Remember turkey isn’t just Christmas with this Japanese style, slow cooked turkey leg with umami flavours!
Prep: 5mins Cook: 3 hours
Ingredients: 1 large turkey leg, (male if you can get it, as it’s even bigger), 1/2 a bottle of red wine, 1 heaped tbsp. of white miso paste, 2 tsps. Sesame seeds 4 peeled garlic cloves, 2 star anaise, 2 cinnamon sticks.
Preheat oven to 130F
Make some slits in the skin of the turkey
Pop the turkey leg into a deep lidded, oven proof pan
Add to the pan the rest of the ingredients, making sure to pour some over the top of the turkey
Put the lid on and cook in the oven for 1.5 hours
Take the turkey out and baste
Pop back in the oven for a further 1.5 hours
Allow the turkey to rest and serve with juices from the pan, which makes a great gravy
Goes well with your choice of veg, rice, noodles and even roast potatoes.
Celebrate Chinese New Year with a comforting, nourishing bowl of chicken, broth, veggies and rice, all gently spiced in authentic Chinese flavours.
Serves: 4 – 6 maybe with some leftovers too!
Ingredients: 1 whole chicken, 2 cinnamon sticks, 4 cloves, 2 star anise, 2 garlic cloves, 1 tsp. fennel seeds, 1 tsp. peppercorns (green/black or szechuan pepper if you can get it), 1 large carrot or two smaller ones, cut into chunky batons, 2 celery sticks cut into batons and 1/2 tsp. of sea salt.
Pop all your ingredients into a large lidded pan (big enough to fit a whole chicken!), pop the chicken on top, breast side up
Top up with water, until you the covering the chicken
Bring to a rolling boil and then simmer with the lid on for 1 hour
Turn the chicken over and cook for a further 20mins
Remove the chicken and vegetables from the pan and cook on a high heat for 10minutes to reduce the stock down and intensify the flavour
Cook your rice or noodles if serving with the chicken
Carve your chicken and serve on a bowl or rice or noodles with the veg and pour the stock over
Can season with sesame oil and soy sauce if you wish
Are you bored with going home to another bowl of pasta, sandwich or reheated lasagna? Going out for a pizza, burger or a steak? If you fancy trying some of the other wonderful stuff going on out there in the world, welcome to my blog, FeastforFamine.
Come on in and join me on my journey around the world, creating food inspired by countries from Zimbabwe to Peru!
FeastForFamine has four main goals, specifically to…
Promote flavours and ideas from corners of the world less well-travelled or promoted.
Put my own interpretation on some of those and share my ideas with you.
Draw attention to some of the issues currently going on in those countries, many of which are suffering greatly from war and/or famine.
The emphasis is on inexpensive, wholesome, widely available ingredients which we don’t always think of pairing. Exotic cooking need not cost the earth, but sometimes takes only a slightly more adventurous approach to give our taste buds something new to look forward to.
Sadly, closer to home, several hundred thousand people in the UK now regularly rely on foodbanks. So, I have deliberately chosen a charity whose scope includes the UK, and hope that the ethos behind my ideas and recipes will make most of them accessible to as many people as possible.
Please feel free to leave any comments or feedback, or suggestions for enhancing any of the recipes. The whole idea of this blog is promote experimentation, exchange of ideas and learning from experience!