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Recipe By:SEKMARK
Very tasty and very quick! Great to make with left over lentils. Use any or all of the ingredients, or whatever you have on hand! White wine may be substituted with a couple of tablespoons of cream cheese. Ingredients 6 (8 inch) whole wheat tortillas 3 tablespoons olive oil 2 cloves garlic, minced 2 shallots, finely chopped 1/2 pound fresh mushrooms, sliced 1/4 cup dry white wine 1 (15 ounce) can brown lentils (or use left over cooked lentils) 1 (4 ounce) package feta cheese, crumbled 1/4 cup chopped kalamata olives 1/2 cup chopped tomatoes Directions
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This simple side dish will disappear as super fast ! Great for kids and adults. For the adults a nice glass of wine would go well with these. Enjoy !
Ingredients
Note: You could serve these with a delicious yoghurt dip like Greek Tzatziki, or a minty flavoured one. Get imaginative ! So easy to make and taste yummy ! Make at least three as one is not enough ! :))
Ingredients (1 serving) 1 medjool date, pitted 1 teaspoon nut butter (any kind) One shake/pinch salt (Himalayan salt, Celtic) Instructions Open the date and remove the pit, if not already pitted. Stuff the nut butter inside, where the pit used to be. Add a shake of salt and pop it in a ziplock bag so you can eat it on the run or cycle ! Pumpkin and chickpeas are great friends and really hearty, so this dish will satisfy meat-eaters, too. ”
Serves 4 Cooks In1H 10M Ingredients
Method Chop the pumpkin or squash into 3cm chunks and cut the ginger into matchsticks. Pick the coriander leaves and finely chop the stalks. Pour a good lug of groundnut oil into a large saucepan and place on a high heat. Add the ginger, garlic, red chilli and shallots, then reduce to a medium heat. Cook until golden, stirring occasionally, then add the mustard seeds, curry leaves, and coriander stalks and fry until the curry leaves go crispy. Add the turmeric, tomatoes and coconut milk. Bring to the boil, then add the pumpkin and chickpeas. Reduce to a low heat, cover with a lid and simmer for 45 minutes. Check occasionally and add a splash of water if it looks a bit dry. When the time’s up, take the lid off and cook for a further 15 minutes or so until the sauce is lovely and thick. Scatter with coriander leaves and serve with (brown) rice, naan bread and chutneys and dips on the side. Compliments: Jamie Oliver's 's recipe. |
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