Herbed Buckwheat with Crunchy Sugar Snap Peas and Crispy Roasted Lentils

Holy Cow, I have just made the most amazing, refreshing salad from buckwheat !  Who loves buckwheat ? I am not going to lie, but buckwheat and me have a little thing going.  I love the nuttiness of it.  I love the slight rawness of it as I do not cook it to a pulp.  I have been neglecting buckwheat a bit, so decided today was buckwheat day and man, I am so happy I did.  This salad does have a slightly addictive snack attack as an additive, but it is so worth it.  I will take full responsibility if you get to the point of…obsession and addiction (like me).  In the meantime, this is a must make salad guys.  Have it as a whole salad meal or a side, trust me both work.  It is packed with good, simple, nutritious ingredients….and it is pretty much green !

And, do yourselves a favour….The addictive, obsession snack…make it! Make it and love it as much as I do, but do yourselves another favour, and store some in a sealed container and freeze it, for easy usage on salads or whatever for next time.  You will Thank me !

Herbed Buckwheat with Crunchy Sugar Snap Peas and Crispy Roasted Lentils

Preparation and Total time:  10 minutes (this will alter if buckwheat is not cooked and lentils are not roasted)

Serves 2

Ingredients:

1 cup cooked buckwheat

1 cup baby spinach, uncooked and slightly chopped

1/2 cup packed fresh mint leaves (or more), finely chopped

1/2 cup packed fresh parsley, stalks included, finely chopped

a handful (approx 60 grams or more) raw sugar snap peas, chopped

1 avocado (I used Hass Avocado, very creamy and buttery) Depending on the size of your avocado, you may want more…

1 fresh lemon, cut into quarters for lemon juice

salt and pepper

To garnish:

Roasted lentils * (either black, brown or green)

Instructions:

Cook buckwheat as per packet instructions.  Let cool.

Chop up your herbs really small and  mix through the buckwheat.

Add the sugar snap peas to the buckwheat.

On a serving plate, place spinach, top with the herbed buckwheat and sugar snap peas.

Add the avocado pear, squeeze some fresh lemon juice over and top with the crunchy roasted lentils.

To Roast Lentils:

Cook lentils as per packet instructions.  I don’t cook mine too much as I like a bit of texture.  Drain and dry them thoroughly with the help of kitchen towels and the lentils spread out individually.  Once completely dry, place them on a baking tray with a little olive oil, salt and pepper and roast until crispy in a preheated oven at about 180 degrees Celsius / 350 degrees Fahrenheit.  They pretty much go black and shrink…it is a good sign 🙂 . Once done, let them cool and then go crazy and add them to EVERYTHING !!!

Enjoy 🙂

 

 

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Brown Lentil and Vegetable Potato Bake

Now this is iresistable comfort food at its finest !!! It is simple, not too bad on the timing thing, so I am on board with this.  Just make sure the lentils are cooked, and you are good to go. The mashed potato is a huge plus and then the added cheese on the top….OMW……..there are no words. You definitely can make this more healthy by doing a sweet potato mash and no cheese, but nah…this is good enough for me.  In fact, this is like Christmas for my family….not to sure when we last had good ol’ mashed starchy unhealthy potatoes, loaded with butter and milk…you really did not read those last few words, did you?.

Anyway, so you will notice (if you scroll down to the recipe) that I did not tell you how to make the mash or how much mash to make.  Mashed potato does seem to be a thing with people, and often I have found that people certainly do not make it like me….If I really told you how I make mine, some people out there would probably stone me, yes, even in this 21st century !!! so…..knock yourself out and make your mash, however you like to make your mash. And, make as much of it as you want, there are no rules here!  But, whatever you do….don’t forget the CHEESE !!!!!

Brown Lentil and Vegetable Potato Bake

Preparation time:  15 minutes

Cooking time:  30 minutes

Total time:  45 minutes

Ingredients:

A little oil or ghee

1 cup chopped onion

2 large fat garlic cloves

1 cup chopped carrot

4 fresh bay leaves

4 – 5 Tablespoons Tomato Paste

1 x 410 gram tin of whole tomatoes

3 fresh tomatoes, chopped

1 Tablespoon dried oregano

1 Tablespoon dried parsley

1 Tablespoon dried thyme

1 cup vegetable stock

1 cup cooked lentils

Salt and Pepper to taste

 

Potatoes and Cheese for the mashed potatoes

Instructions:

Preheat the oven at 180 degrees Celsius / 350 degrees Fahrenheit.

Time to multi-task guys 🙂 Get two pots on the stove.  One for the potato mash and the other for the lentil and vegetable mixture. You can easily make these at the same time.

On medium heat, saute’ the onion in a little oil or ghee.

Add the garlic and cook for a few minutes.

Add the carrots, bay leaves, tomato paste, tin of tomatoes, fresh tomatoes, herbs and vegetable stock.  Once everything reaches boiling point, turn the heat down to low and let it simmer for about 15 to 20 minutes.

Add the cooked lentils and taste, and season. The mixture should be slightly thick.  If you feel the mixture is too watery, thicken slightly with a little cornflour and water made up into a paste.

Place the lentil mixture into an oven proof baking dish.

Make your mashed potato. Spoon on the top of the lentil mixture and top with cheese.

Place in the oven and let it bake for about 20 minutes and until the cheese is nicely melted.

Enjoy 🙂

 

Quinoa Sundried Tomato Chilli Chia Patties

I have been such a disaster in the kitchen lately.  I honestly have no idea what has got into me…  I could blame ‘the utensils’ but then that would be like the man blaming his tools for his bad workmanship, so I will own this, I will take full responsibility.  I mean, what is with this…  I overcooked the quinoa the other day until it was literal mash !  Seriously, at times I swear my mind, leaves my body …  where the heck it goes, who knows !

These Quinoa Sundried Tomato Chilli Chia Patties are ridiculously tasty.  Annnnnd, finally I get to share them with you.  After a lot of failed attempts, consistency just not being right, taste lacking ….here they are in all their glory 🙂   Do you know the saying, practice makes perfect ???  It is true 🙂 !!! I have made them like a zillion times now (okay, that’s an exaggeration) but very very frequently. I can pretty much make them in my sleep now, and I just do not tire from them. There is something about these flavours that really work for me. The chilli is not overpowering at all, it is more of a mild twang in the after taste.  My ideal pattie needs to be moist inside, and not fall into crumbs when cutting into it. This is it. These are a pure winner and are fantastic with a salad or roasted veggies !

Quinoa Sundried Tomato Chilli Chia Patties

Preparation time:  15 minutes

Cooking time:  20 – 25 minutes

Total time:  35 – 40 minutes

Makes 6 – 9

Ingredients:

1 cup cooked quinoa

1/2 cup cooked brown lentils

1 Tablespoon finely chopped garlic clove

2 Tablespoons chopped Sundried Tomatoes

1 Tablespoon Chia Seeds

1 heaped teaspoon dried Thyme

1/4 – 1/2 teaspoons dried chilli flakes

2 Tablespoons Nutritional Yeast

1/2 teaspoon salt

30 cracks whole ground black peppercorns

1 Tablespoon white rice flour (Gluten Free)

1 whole free range egg plus 1 free range egg yolk

Instructions:

Preheat the oven to 180 degrees Celsius / 350 degrees Fahrenheit.

Place all the ingredients into a food processor and pulse several times, until you are able to form a ball with the ingredients.

On a lined and greased baking tray, place the patties and gently flatten slightly. (I used a baking tray with a silicone baking sheet on it…worked like a dream)

Bake until golden brown.

Enjoy 🙂

 

 

Lentil and Nut Stuffed Roasted Peppers

Look I just added a liittttle cheese !!! We had such an onslaught of cheese the other week (which of course was divine), so I thought today I would just keep it simple, with a minimal amount of cheese.

These little guys are so awesome and really is such a versatile meal.  For as long as I can remember I have LOVED roasted peppers.  Hey, I am not even picky about which colour pepper I have.  I know some people do have their preferences, but not me…. So, I know stuffed peppers is not a new thing….but then it is all about the filling.  So if you want to go the ‘veggie way’ these I think will impress you !  These Lentil and Nut Stuffed Peppers can easily just be eaten as is. Don’t be shy, be like me and try all the colours and make it a meal. I served these little babies with a ton of roasted veggies…(yes, that is how I like them) but knock yourself out and serve them pretty much how ever you would like to serve them.  No matter what….I know you’ll enjoy  🙂 !

Lentil and Nut Stuffed Roasted Peppers

Preparation time:  15 minutes

Cooking time: 20 – 30 minutes

Total time:  35 – 45 minutes

Makes 8 – 9 whole peppers, depending on the size

Ingredients:

8 – 9 whole peppers

1 cup cooked lentils (I used brown)

1 cup grated carrots

approximately 3/4 cup diced white onion

1 clove garlic crushed and diced

a handful of grated matured cheddar cheese  – optional (for the cheese lovers, you can add one cup)

1/2 cup dry toasted nuts, slightly chopped (I used walnuts)

1/2 cup dry toasted sunflower seeds

100 grams tomato paste

2 teaspoons dried oregano

2 teaspoons dried parsley

2 teaspoons dried basil

Salt and Pepper

For the topping:  extra matured cheddar cheese – optional

extra dry toasted nuts (I used walnuts)

Instructions:

In a large bowl add all the above ingredients except for the extra cheese and nuts.

Cut the top off each pepper (so it acts like a lid or hat for the pepper LOL)

With a tablespoon generously fill each pepper.

Top with extra cheese and nuts.

Place in the oven (place some aluminium foil/tin foil over ovenproof dish) and allow to roast. Check peppers after 20 minutes.  Roast in oven until the cheese is bubbling. You may want to take the foil off from the ovenproof dish nearing the end of roasting time.

Remove from the oven.

Serve hot either with roasted vegetables or with a salad.

Enjoy 🙂

NB*

1)  To make it vegan,  omit the cheese.

2)  Preparation time can literally be cut in half with this meal if the cheese is already grated, and the nuts and seeds are already dry toasted.

3)  This recipe can easily be cut in half if wanted, as it does make a fair amount.  Leftovers can be stored in a sealed container in the fridge and utilized again, even making alternative meals.