Carrot and Puy Lentil Salad

hannahnicklin — Tue, 12 Jun 2012 21:54:00 +0000

Most of this recipe is marinating time, so it’s a good one to make for a packup (that’s my silly lincolnshire word for ‘a packed lunch’, I didn’t realise it was silly until I said it in London. NOW I KNOW. Thanks, Southerners), or just generally the night before. Totally vegan, and surprisingly filling (well, to me, I always expect salad to be light), but I think I’d do a 1.5 portion for a full lunch, or maybe stuff this into a toasted pitta? That would be ace. This is based on a Hugh F-W recipe from the Guardian Blog, I think. Too tired and short of time to google, sure you can find him if you want.

Prep Time: 10 mins | Cook Time: 40 mins | Servings: 2
Nutritional Info: 229 kcal, 25g carbs, 11g fat, 7g protein

Ingredients:

First off bring the lentils to a boil, then drain them, then put them back in the pan, cover with water again, and add parsley stalks garlic and bay leaf. Simmer for about 25 minutes until tender. I don’t know why you do those two bits separately. It’s probably like an uber-rinse.

Meanwhile mix all of the dressing ingredients together in a container, that’s the olive oil, grate garlic, cyder vinegar, mustard and a half pinch of sugar, whisk with a fork.

Grate your carrot, and when the lentils are cooked, drain them, remove the bay leaf garlic and stalks, rinse with cold water, and tip them into a container with the carrots. Add the dressing, season well, and leave to marinade

After 20-30 minutes, longer if you have patience (I don’t) stir through the chopped parsley and serve.

Mushroom Stroganoff with mustard. Mm.

hannahnicklin — Mon, 16 Apr 2012 19:47:35 +0000

This recipe is so quick it’s almost stressful. But then you have awesome tasty food, so that makes up for it. My first attempt at a mushroom stroganoff. I have yet to be able to spell the word ‘stroganoff’ correctly on first type. Autocorrect 1, Hannah 0. Anyway, I don’t know about meaty stroganoff, never had any when I was a meat eater (what did I do with those 25 years, huh?), so I don’t know how this rivals for people who like that dish, but as a primae-strongonoffer, I can confidently say it was WELL tasty. And quick. Which I already said. Simple, and makes a brill dinner with rice and french beans. I like the mustardy taste, and might even add a little more next time. Using the stock I made the other day, by the way. Used that twice and both times lovely results. Check it out.

I haven’t tried this recipe with soya cream instead of creme fraiche, but I might try that tomorrow to see if it’s easily veganised. Will edit if I remember.

Prep Time: 5 | Cook Time: 10 | Servings: 2

Nutritional Info: (stroganoff only) 120 kcal, 11g carbs, 7g fat, 5g protein, or (with 50g dry weight rice and 100g french beans) 317kcal, 53g carbs, 8g fat, 11g protein

Ingredients!

HOW TO MAKE:

If serving with rice and beans, set off the rice now, and put the bean water on to heat up.
Cook the onion in a covered pan with 3 tbsp of the stock for 4 mins until softened.

Stir in the mushrooms, garlic and seasoning, then add the remaining stock, mustard and tomato puree.

Cook for 2 mins covered, then uncover and reduce for 2 mins more. Chuck the beans in to your boiling water. Stir in the creme fraiche and parsley and serve as soon as possible on a bed of rice with those green beans.

mmmm. hipster vision.

mustard – Food That We Make

Carrot and Puy Lentil Salad

Mushroom Stroganoff with mustard. Mm.