BAKED SWEET POTATOES WITH LENTIL & AVOCADO SALAD WITH A GRAPEFRUIT DIP

SERVES 1 LARGE OR 2 SMALL PORTIONS

FOR THE SALAD:

2 small, sweet potatoes

3/4 cup (150 g) beluga lentils

1/2 cup (100ml) vegetable stock

1 avocado (ideally the Hass variety)

1 small red onion

1/2 red chile

1 tbsp. white wine vinegar

2 tbsp. extra virgin olive oil sea salt

freshly ground black pepper

FOR THE DIP:

1/2 cup (100 g) vegan cream cheese

finely grated zest and juice of 1/4 unwaxed grapefruit

pinch of cayenne pepper

pinch of red pepper flakes

NUTRITIONAL VALUES

Calories: 465kcal
Fat: 33.2g (9.4g S.Fat)
Carbs: 38.4g
Protein: 6.1g
Sugar: 3.1g
Sodium: 354mg

METHOD

Preheat the oven to 200°C/400°F. Wash and pat dry the sweet potatoes, then prick them with a fork and place them on a baking sheet lined with aluminium foil. Bake for 25 minutes in the centre of the oven.

Meanwhile, cook the lentils in the stock according to package directions until just tender. Remove the pit from the avocado and cut it in half. Using a spoon, remove the avocado from its skin and finely chop it. The onion should be peeled and finely chopped. The chile should be seeded and finely chopped. Drain the lentils in a strainer, then combine with the avocado, onion, and chile in a mixing bowl. To make the dressing, whisk together the vinegar, oil, salt, and pepper. Pour the dressing over the lentils and toss gently to coat.

To make the dip, combine the cream cheese, grapefruit zest and juice, cayenne pepper, and red pepper flakes in a mixing bowl and stir until smooth. Season to taste with salt and pepper.

To take with you, separate the sweet potatoes (wrapped in aluminium foil), salad, and dip. Optionally, reheat the potatoes and cut them lengthwise or in half before serving. Serve with the salad on top and the dip on the side.

TEMPEH STOUT CHILI

SERVES 4 PORTIONS

FOR THE AVOCADO CREMA

1/4 lb. (115 g) tomatillos, husked and chopped

1/2 cup (115 g) mashed avocado

1/4 cup (4 g) fresh cilantro leaves

2 tbsp. (28 ml) each lime juice and water

Salt, to taste

FOR THE CHEDDAR CRISPS

1/4 cup (28 g) vegan cheddar shreds (I use Daiya.)

FOR THE CHILI

8 oz. (225 g) tempeh (gluten-free, if necessary)

1 tbsp. (15 ml) sunflower oil

1 cup (160 g) diced white onion

1/2 cup (75 g) diced yellow bell pepper

1 cup (240 g) cooked black beans

1 tbsp. (4 g) nutritional yeast

2 1/2 tsp. (6.5 g) chili powder

1 1/2 tsp. ground cumin

1/4 tsp. each ground chipotle chili powder and smoked paprika

1 bay leaf

1 tbsp. (16 g) tomato paste

1 can (14.5 oz., or 410 g) diced roasted tomatoes

1 cup (235 ml) stout beer (or gluten- free beer, if necessary)

1/2 cup (123 g) tomato sauce

1 tsp. salt

Freshly ground black pepper, to taste

NUTRITIONAL VALUES

Calories: 484kcal
Fat: 17.2g (2.7g S.Fat)
Carbs: 60.4g
Protein: 25.8g
Sugar: 9.8g
Sodium: 678mg

METHOD

TO MAKE THE AVOCADO CREMA
In a blender, combine all the ingredients and puree until very smooth. While preparing the chilli, taste and adjust the salt as desired, and refrigerate the crema.

TO MAKE THE CHEDDAR CRISPS
Preheat the oven to 180°C/350°F and line a baking sheet with a silicone baking mat or parchment paper.

Spread the cheddar shreds evenly across the baking sheet, ensuring a thin layer. 10 minutes in the oven Allow to cool for 15 to 20 minutes on a cooling rack until hardened. Cut the large crisp into bite-sized pieces.

TO MAKE THE CHILI
Steam the tempeh for 15 minutes to remove some of the bitterness, then set aside to cool. Heat the oil in a large pot over medium heat. Add the onion and bell pepper and crumble the tempeh into the pan. Cook until the onions are translucent.

Heat the black beans, nutritional yeast, chili powder, cumin, ground chipotle chili powder, smoked paprika, bay leaf, and tomato paste over medium-low heat. Cook, stirring frequently, for 5 minutes before adding the diced roasted tomatoes, beer, and tomato sauce. Cook for 15 minutes, stirring occasionally, after covering with a lid and bringing to a simmer.

Remove the bay leaf, season with salt and pepper, and divide the chili among four serving bowls. Drizzle the avocado crema over the chili and garnish with a few cheese crisps for each serving.

LOADED AVOCADO LENTIL TOAST

SERVES 4 TOASTS

4 slices thick-cut bread, gluten- free if necessary

Cooking oil spray

1 large avocado (200 g)

1 cup (285 g) cooked green or black lentils

1/2 cup (150 g) sliced tomatoes

1 tbsp. (3 g) minced cilantro or basil

1/4 tsp. coarse salt 1/8 tsp. black pepper

NUTRITIONAL VALUES

Calories: 344kcal
Fat: 11.3g (2.3g S.Fat)
Carbs: 46.8g
Protein: 15.5g
Sugar: 2.9g
Sodium: 297mg

METHOD

Coat the four slices of bread with cooking spray and toast until golden brown. Slice the avocado and distribute it evenly among the bread slices. Top each with 1/4 cup (70 g) lentils, a few tomato slices, minced herbs, salt, and pepper. Serve hot.

RECIPE NOTES

Some supermarkets sell cooked lentils in their refrigerated section, while others sell canned cooked lentils. You can bulk cook lentils to have on hand for recipes like this!

BROCCOLI CAKES WITH MANGO & AVOCADO SALSA

SERVES 2 SNACK PORTIONS (8 CAKES)

FOR THE SALSA

2 tomatoes

1/2 small mango

1/2 small avocado

1 small red chile

1 small red onion

1 tbsp. finely chopped cilantro leaves

1 tbsp. lime juice

1 tsp. agave syrup

1/2 tsp. sea salt

FOR THE CAKES

1 cup (100 g) chopped broccoli

1 small red onion

1 tbsp. finely chopped cilantro leaves

3 tbsp. chickpea flour

pinch of curry powder

pinch of ground cumin

pinch of ground ginger

pinch of chili powder

1/2 tsp. sea salt

pinch of freshly ground black pepper

1 tbsp. ground linseed

5 tbsp. olive oil

NUTRITIONAL VALUES

Calories: 155kcal
Fat: 12.1g (1.9g S.Fat)
Carbs: 12.7g
Protein: 2.4g
Sugar: 5.3g
Sodium: 138mg

METHOD

To make the salsa, cut the tomatoes in half, remove the stalks and seeds, and finely chop. Remove the stones from the mango and avocado before chopping finely. Remove the seeds from the chilli and cut it into short, thin strips. Peel and finely chop the onion. In a mixing bowl, combine the prepared ingredients with the cilantro. To taste, add the lime juice, agave syrup, and salt. Refrigerate the salsa for 12 hours to allow it to infuse.

Wash the broccoli and peel and chop the onion for the cakes. Put the avocado and cilantro leaves in a food processor and puree until smooth, then decant into a bowl.

In a mixing bowl, combine the chickpea flour, spices, salt, pepper, and linseed with a balloon whisk. Combine the dry mixture and the broccoli mixture with your hands until you have a firm consistency. Divide the batter into 8 equal parts and shape each into a small, flat cake.

Heat the oil in a pan over medium heat and fry the cakes on both sides until golden brown. Separately package the broccoli cakes and the salsa. These are delicious both warm and cold.