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halojedhaSeveral of our friends have offered to bring us meals after we're newborn-enabled, which is very wonderful. I'm going to post recipes we like to make it easier. These are also good for feeding us on other occasions, or indeed if you have any other need for vegan, gluten free, nightshade free cooking!
Ingredients:
coconut or olive oil
1 whole butternut squash, peeled, deseeded and chopped into chunks
2 cups red lentils
1l vegetable stock
4 garlic cloves, crushed
2 white onions, sliced
2 x 400g cans chickpeas, drained and rinsed
1 bay leaf
1 tbsp thyme leaves
1 tbsp cumin seeds
1 tbsp black peppercorns
2cm cinnamon stick (or 1tbsp ground cinnamon)
1 tbsp coriander seeds
1 tbsp black onion seeds
1 tsp turmeric
1/2 lemon, juiced
200g cavolo nero, shredded (kale or green cabbage would do too)
1 tsp tamari
2 tsp fennel seeds
handful fresh coriander leaves, chopped
Method:
Sauté the onion and garlic in the oil on a medium heat.
Grind the cumin seeds, coriander seeds, black peppercorns and cinnamon with a pestle and mortar, and add them to the onion. Throw in the black onion seeds and turmeric.
Add the squash and stir it around until the squash is lightly coated in oil, then add the vegetable stock and red lentils.
Add the bay leaf and thyme and simmer until the squash is cooked and the lentils have gone soft.
Add the chickpeas and cavolo nero, stir until the greens go soft. Add the lemon juice and tamari.
Take off the heat, taste and adjust seasonings (lemon juice, tamari or salt, black pepper) as necessary. I've been known to throw some truffle oil in at this stage too.
Grind the fennel seeds with a pestle and mortar.
Serve with brown rice, a scattering of ground fennel seeds, and a handful of chopped coriander leaves.
This makes a big batch which is good for several meals. Adapted from this recipe. Our full list of dietary requirements are here.
Ingredients:
coconut or olive oil
1 whole butternut squash, peeled, deseeded and chopped into chunks
2 cups red lentils
1l vegetable stock
4 garlic cloves, crushed
2 white onions, sliced
2 x 400g cans chickpeas, drained and rinsed
1 bay leaf
1 tbsp thyme leaves
1 tbsp cumin seeds
1 tbsp black peppercorns
2cm cinnamon stick (or 1tbsp ground cinnamon)
1 tbsp coriander seeds
1 tbsp black onion seeds
1 tsp turmeric
1/2 lemon, juiced
200g cavolo nero, shredded (kale or green cabbage would do too)
1 tsp tamari
2 tsp fennel seeds
handful fresh coriander leaves, chopped
Method:
Sauté the onion and garlic in the oil on a medium heat.
Grind the cumin seeds, coriander seeds, black peppercorns and cinnamon with a pestle and mortar, and add them to the onion. Throw in the black onion seeds and turmeric.
Add the squash and stir it around until the squash is lightly coated in oil, then add the vegetable stock and red lentils.
Add the bay leaf and thyme and simmer until the squash is cooked and the lentils have gone soft.
Add the chickpeas and cavolo nero, stir until the greens go soft. Add the lemon juice and tamari.
Take off the heat, taste and adjust seasonings (lemon juice, tamari or salt, black pepper) as necessary. I've been known to throw some truffle oil in at this stage too.
Grind the fennel seeds with a pestle and mortar.
Serve with brown rice, a scattering of ground fennel seeds, and a handful of chopped coriander leaves.
This makes a big batch which is good for several meals. Adapted from this recipe. Our full list of dietary requirements are here.