Roushta - lentils and pasta

From my latest addition of books a Lebanese feast, it was given to me for my birthday by my dearest friend that happens to know me very well 💙

Ingredients:

250g brown lentils

1.5 l water

2 medium onions, chopped 

4 cloves crushed garlic

olive oil

parsley

200g pasta

salt

pepper

extra virgin olive oil

chili flakes ( optional )

Soak the lentils in cold water for at least two hours.

In a big pot, pour in 4 Tbsp olive oil, add the onions and cook until soft.

Add the lentils and 1.5 boiling water.

Cook the lentils until soft, about 20 - 30 minutes.

Add your favorite pasta shape, I used pappardelle.

Season with salt and pepper.

Add the crushed garlic as well as the parsley. 

Before serving add some more parsley and extra virgin olive oil....

Half way through the Orthodox lent and why I am doing it

It is that time of the year when Orthodox Christian people reflect about their life through eating simple plant based food for six weeks before Easter. But wait, that's difficult ?! - were my daughter's words ..

What I didn't tell her is that the "eating bit" as a matter of fact is easy. The difficult bit is the spiritual site of it. We reflect by staying calm, being thankful and grateful, forgive, pray and more ....

Don't forget who you are and where you from - that's why I am doing it ....💧💛💦💛

I make my simple food looking good as well as being tasty by adding colours and textures, it works ....

This dish is perfect for quick and easy lunch or snack. It can be eaten hot or cold.

Ingredients:

120g fine polenta

550 - 600 ml water

salt and pepper 

8 to 10 black olives, chopped

4 to 5 sundried tomatoes, chopped (optional )

2 spring onions, chopped

1 fresh sliced tomato

dry oregano 

fresh parsley

olive oil

Cook the polenta in the water that you added a splash of olive oil and salt.

While still warm add the veggies and pour into an ovenproof dish ( oiled ).

Top it up with sliced tomatoes and season with oregano, salt, pepper and some more olive oil.

Grill for 5 minutes on high temperature or oven bake on 200 C for 10 - 15 minutes.

This salad is made by leftovers with added some fresh ingredients to keep me happy and healthy..

I used cooked brown rice

cooked brown lentils

handful of chickpeas

I place those three ingredients into a small steamer for 5 minutes.

When food plated, I then add fresh spinach, chili, purple cabbage, avocado and my favorite condiment  Gomashio ...

Best vegan carrot cake

You can find the recipe on my blog, here is the link.

How ever, I added a coconut cream on the top as well as some seeds.

To make the coconut cream simply whisk the cream of one coconut milk ( discard the water, use it later in a smoothie ) 2 Tbsp maple syrup or powder sugar and 1 tsp vanilla extract.

This is the seeds that I used to top up the cake.....

My ultimate summer detox salad

This is very light and yet very fulfill salad that I have been eating this summer . The combination of raw cauliflower, herbs, protein-rich lentils, creamy avocado and some colourful salad tomatoes it's just divine. The honey and mustard dressing is the icing of the cake - seriously, this salad is absolute winner this summer ....  

Ingredients:

half head of cauliflower

150 gr brown lentils ( soaked overnight ) or 1 tin of lentils 

3 - 4 springs of onions , chopped

handful of tomatoes, halved 

1 avocado, chopped into chunks 

herbs such as parsley, mint and basil

for the dressing: 

2 Tbsp wholegrain mustard

1 Tbsp honey

3 Tbsp water

3 Tbsp olive oil

juice and zest of 1 lemon 

little salt ( the mustard is salty )

pepper

Cut the cauliflower into small florets and place it into a food processor.

Blitz until breadcrumbs look-like.

Cook the lentils for 20 - 30 minutes or until cooked.

Combine all ingredients into a large salad bowl and set aside.

For the dressing, put all ingredients into a clean jar, put the lid on and shake it.

Pour over the salad that you are going to eat. The rest of the salad / dressing can be stored in fridge for up to 3 days ...

Lentils, mushrooms & walnuts pate

This pate is a perfect spread, it's so tasty, it's nutritious, light, healthy and vegan ... 

Ingredients: 

- 2 Tbsp olive oil,- 2 - 3 spring onions, chopped,- 2 cloves crushed garlic- 100 gr fresh mushrooms, sliced- 200 gr cooked green or Puy lentils- 50 gr walnuts- fresh herbs ( parsley, basil )- 2 - 3 cider vinegar- 2 Tbsp tahini- a generous pinch of salt and pepper

Heat the olive oil in a frying pan over a medium heat . Add the onions, garlic and mushrooms and saute for 10 minutes.Add the rest of the ingredients and stir well.Tip this mix into a food processor  and pulse until you get a smooth texture.Keep this pate in the fridge in a glass container.

note: recipe inspired from Amelia Freer - nourish & glow

Thanks for reading! I would appreciate any comments or suggestions from you.

Крем - чорба од леќа и спанаќ / Creamy lentils with spinach

Lentils and more lentils, I can't have enough of it. This time it's been added a little bit of creme fraiche and the taste is almost luxurious ......

Потребни состојки:

1 кромид

1 морков

1 голем компир или батат

пола шоља леќа

300 гр свеж спанаќ или неколку коцки смрзнат

2 лажици милерам или павлака

лук

сол и бибер

пола коцка за супа од зеленчук

маслиново масло

На 3 - 4 лажици маслиново масло се додава ситно сецкан кромид,се додава лукот и морковот како и леќата.

Се полива со 3 шољи топла вода и компирот исечен на коцки.

Се вари околу 40 минути или додека леќата не омекне.

Одкако леќата е варена се додава коцката за супа ,бибер и малку сол.

Спуштете го и спанаќот.

По 5 минути додајте ја и павлаката .

Дотерајте го вкусот по ваша желба додавајки магдонос или некоја друга тревка.

Сервирајте со леб и салата или варен кафеав ориз.

Ingredients:

1 onion

1 carrot

1 big potato or sweet potato

half a cup of green lentils

300 gr fresh spinach or couple of cubes of frozen one

2 tbsp creme fraiche 

garlic

salt and pepper

1/2 cube vegetable stock

olive oil

Fry the chopped onion on 3 - 4 tbsp olive oil.

Add the mince garlic and chopped carrot, cook it for few minutes before you add the lentils and 3 cups of warm water.

Add the cubed potato as well.

Cook the lentils for about 40 minutes or until they are soft then add the cube stock .Add the spinach and after five minutes the creme fraiche.

Taste before adding salt but be generous with black pepper.

Sprinkle some chopped parsley or any other herbs you like.

Serve it with bread and salad as a main dish, my favorite combo is with brown rise, so yummy.

Пикантна чорба со леќа и зеленчук / Vegetable curry with lentils

For vegan days!

Потребни состојки:

1 кромид

парче тазе џумбир ( по желба)

малку лук

1 лажичка кари во прав

1 лажичка куркума во прав

1 шоља од 250 мл црвена леќа

3 моркови

150 гр свеж спанаќ

1 шоља замрзнат грашок

На 3 - 4 лажици маслиново масло се пржи ситно исецкан кромид и на коцки исецкан морков,се пржи десетина минути на тивко па се додава изрендан лук и џумбир. Мешајте 2 минути па додајте кари и куркума.Мешајте повторно да се запржат зачините или да пуштат мирис па додајте ја леќата и 3 чаши вода.Се вари на тивко покриено со капак околу 25 минути, потоа додајте сол и бибер, спанаќ и грашок и варете 4 - 5 минути.

Сервирајте со басмати ориз .

Пријатно!

You will need:

1 onion

peace of fresh ginger

few garlic cloves

1 tsp of curry powder 

1 tsp of turmeric 

1 cup red lentils 

3 carrots, dissed  

150 gr fresh spinach 

1 cup of frozen peas 

Heat some olive oil ( 3 - 4 tbsp) 

add the chopped onion and carrots and cook it for about 10 minutes before adding the grated ginger and garlic.Stir it up for 2 minutes and add the spices, stir again until they release aroma then add the lentils and the water.

Cook it covered with lid for about 25 minutes.

Add some salt and pepper as well as  the spinach and the peas.

Cook it for 5 minutes.

Serve with basmati rise .