Monday, 16 May 2011

Kale 'Chips'

Another Simple One
Preheat the oven to 180C. Chuck some kale on a baking tray. Drizzle with olive oil. Season with sea salt and a little balsamic vinegar. If you like, mince a couple of garlic cloves and throw those in too. Then MASSSAAAAGGGEEE. Bake for 5 minutes. Remove from oven. Flip them over. Bake for another 5 minutes. Et voila!

Sunday, 15 May 2011

Roasted Chickpeas

All you need is cooked chickpeas, sea salt and a little olive oil. Massage into the legumes. Preheat oven to 200C, and bake for 25 minutes. Flip over halfway through, making sure not to char!

Saturday, 14 May 2011

Sloppy Joes

1/2 cup uncooked puy lentils (or green lentils will work just as well)
1 tsp extra virgin olive oil
1/2 medium white onion, diced small
1/2 red pepper, diced small
5-6 cremini mushrooms, thinly sliced (optional)
1 clove garlic, minced
1.5 tbsp chili powder
1 tsp oregano
1/2 tsp sea salt
1/2 can chopped tomatoes
1/8 cup tomato paste
1.5 tbsp maple syrup
1/2 tbsp dijon mustard (or any yellow mustard)

  1. Bring the lentils to boiling point and then simmer for 20-30 minutes until soft. Rinse and drain.
  2. In a soupy pot, heat up the oil and sauté the onion, pepper and mushrooms for about 7 minutes, until soft.
  3. Add garlic and cook for another minute.
  4. Chuck in the lentils, chili powder, oregano, and salt. Stir for a minute. Add chopped tomatoes and paste. Cook for 10 minutes.
  5. Slop in the maple syrup and mustard. Leave for the flavours to infuse on the lowest heat setting for 5-10 minutes.