Store Cupboard Vegan Green Lentil Hummus…

Looking for ways to stay healthy with ingredients you already have in your cupboards?Then lentils are your new best friend, cheap, filling and full of protein and fibre, have a go at whipping up this lentil style hummus…

Makes – As much as you want by adjusting quantities.

Cook – 5 -20mins if cooking lentils from dried.

Ingredients, (based on two cups of cooked green lentils), 2 cups of cooked green lentils, 1 tbsp. chilli oil, 2 tbsp of garlic infused oil, 2 tbsps of lemon juice, 1 tbsp of toasted sesame seeds, seasoning to taste.

Method:

1. Blend all your ingredients together, except the sesame seeds, using hand mixer or blender

2. Add more of the oils and lemon juice to suit your tastebuds and the consistency you want

3. Season

4. Sprinkle over the sesame seeds

5. Enjoy served on toast, with wraps, crudites, tortilla chips and more!

Have a look below at some of my other recipes using lentils and pulses:

How do you Dahl? With my Chickpea, Lentil and Coconut Dahl…

Inspired by Sri Lanka – Prawn and Yellow Lentil Curry with Cheats Pol Sambola

Indian Inspired – Chickpea Dahl with Eggs and Homemade Raiti

Inspired By Ecuador – Slow Cooked Pork and Bean Stew with Cheesy Potato

CakesInspired by Ethiopia – Berber Style Peas and Broad Beans on Toast with Feta

 

March Recipe Review: From Syria to Brazil…

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Hi All!

So has Spring finally sprung?

As the nights started to hint at being a bit longer and the days a bit brighter, I decided to share with you some lighter, more colourful recipes.

I often cook a roast chicken at home as it’s not only delicious on first sitting, but great for left overs too, however I do get a bit bored sometimes,  so decided to spice things up a bit with our first stop to the Lebanon, for the Inspired by the Lebanon – Whole Roast Lebanese Chicken with A Cauliflower, Bulgar Wheat Tabbouleh

Next stop, still wanting to add a bit more zing to my dinner table, we made a visit to Brazil, known for its love of ‘Piri Piri’, for the Inspired by Brazil Piri Piri Style Turkey Breast, Black Beans, Orange and Tomato Rice, Smashed Avocado and a Simple Salsa

From Brazil we went to Syria, a lot, first off Inspired by Syria – Garlicky Roasted Courgette and Carrot, Honey, Cumin and Pine Nut Dips, which I dipped into many times!! Then something to brighten up the breakfast table Syrian Inspired Fruit Salad and finally  Syrian Inspired Aubergine Dip with Honey and Pistachios to complete the trio of Mezes!

March, marked the eighth year of the war in Syria, millions are now living as refugees, resorting to eating leaves and animal feed to survive. Thousands of children have been killed and many of those surviving are separated from their families and are living with severe injuries as a result of this brutal conflict. Save The Children are working tirelessly to help those still in Syria, to find out more please visit the link:

http://www.savethechildren.org.uk/where-we-work/middle-east/syria

And if you would like to make a donation via my just giving page please click Just Giving for more information.

Last stop and thinking of those longer nights to come, we went to Greece and the humble jacket potato for the Inspired by Greece – Oregano and Garlic Roasted Tomatoes with Lemon, Feta and Olive Topped Jacket Potatoes

So where will April take us? Come back next week to find out…and in the meantime I would love to have your feedback on the recipes created by Feastforfamine so far, and please feel free to share your recipes too!

Thanks

Rosalyn x

Syrian Inspired Aubergine Dip with Honey and Pistachios

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Add to the other dips I made earlier this week for a trio of deliciousness!

Can serve up to 4 as a starter or more if added to a Meze Platter.

Prep: 10mins
Cook: 50mins

Ingredients: 1 large aubergine, juice of 1/2 a lemon, 2 tbsps of olive oil, 1 tbsp of tahini,  1 tsp sesame seeds, 1 tsp of honey, 10 pistachios.

Method

  1. Make some pricks in the aubergine then roast in a preheated over at 200f for 50 mins
  2. Allow the aubergine to cool then scrap out all of the flesh and add to a blender, along with the lemon juice, tahini, olive oil and blend to a smooth consistency and decant into a bowl
  3. Lightly toast the seasame seeds and set aside, shell and crush the pistachios, sprinkle both over the dip along with a drizzle of the honey
  4. Serve with warm pittas or make at home tortilla chips*
  5. Get dipping!

*Using shop bought tortillas, cut into triangles and lightly coat in oil and a sprinkle of salt then bake in the oven for 15mins at 200f degrees until lightly golden and crunchy!

Friday marked the eighth year of the war in Syria, millions are now living as refugees, resorting to eating animal feed and leaves to survive. Thousands of children have been killed and many of those surviving are separated from their families and are living with severe injuries as a result of this brutal conflict. Save The Children are working tirelessly to help those still in Syria, to find out more, please visit the link: https://www.savethechildren.org.uk/where-we-work/middle-east/syria

If you would like to make a monetary donation please visit the link: https://justgiving.com/fundraising/Feastforfamine

Thanks x

Inspired by Syria – Garlicky Roasted Courgette and Carrot, Honey, Cumin and Pine Nut Dips

Serves 2 – 4 as a starter, snack or part of a meze platter.

Roasted Courgette and Garlic Dip

Prep: 10 mins
Cook: 30mins

Ingredients: 1 large courgette or two smaller ones, 2 cloves of garlic, 3 tbsps. of olive oil, 1 tbsp. of tahini paste, juice of half a lemon.

Method

  1. Pre-heat oven to 220F
  2. Chop the courgette into chunks, peel and thinly slice your garlic cloves
  3. Place in an oven proof dish with 2 tbsps. of olive oil and mix well
  4. Pop in the oven for 30mins, turning after 15mins
  5. When cooked, places in a blender with the juice of half a lemon, 1 tbsp. of olive oil and 1 tbsp. of tahini
  6. Give it a quick blitz and serve warm straight away of leave to cool until ready to serve.

Carrot, Honey, Cumin and Pine Nut Dip

Prep: 5mins
Cook: 30mins

Ingredients: 2 large carrots, 2 tbsps. runny honey, 1 tbsp. of olive oil, 1 tsp. cumin powder, 1 tbsp. pine nuts.

Method

  1. Peel and slice the carrots,
  2. Place in a lidded pan with 1 tsp. of cumin powder, 2 tbsps. of honey and 1 tbsp. of water
  3. Pop the lid on and cook on a low heat for 25mins
  4. After 25mins take the lid off and cook for a further 5 mins
  5. Place the carrots and any remaining cooking liquid in a blender with 1 tbsp. of olive oil and blend to a chunky consistency – you don’t want baby food!
  6. Lightly toast 1 tbsp. of pine nuts
  7. Mix half of the pine nuts into your carrot dip and reserve the other half for garnish
  8. Eat straight away or leave to cool as part of a meze platter – I ate mine with some warmed pitta bread – yummy!!

Friday marked the eighth year of the war in Syria, millions are now living as refugees, resorting to eating animal feed and leaves to survive. Thousands of children have been killed and many of those surviving are separated from their families and are living with severe injuries as a result of this brutal conflict. Save The Children are working tirelessly to help those still in Syria, to find out more, please visit the link: https://www.savethechildren.org.uk/where-we-work/middle-east/syria

If you would like to make a monetary donation please visit the link: https://justgiving.com/fundraising/Feastforfamine

Thanks x