SPICY RED LENTIL SPREAD

SERVES 1 PORTION

1⁄4 cup (50 g) red lentils

3/4 cup (150ml) vegetable stock

1/2 tsp. ground turmeric

1/2 tsp. curry powder

1/2 tsp. ground coriander

pinch of red pepper flakes

1/2 tsp. sea salt

1/2 tbsp. olive oil

2 drops of liquid smoke (optional from a delicatessen or online)

NUTRITIONAL VALUES

Calories: 248kcal
Fat: 8.2g (1.2g S.Fat)
Carbs: 32.1g
Protein: 13.2g
Sugar: 1.9g
Sodium: 1000mg

METHOD

Drain the lentils thoroughly after rinsing them in a strainer.

In a small saucepan, bring the stock to a boil, cover, and cook for 15 minutes, then set aside to cool. Purée the lentils and any remaining stock with the spices, salt, oil, and liquid smoke (if using) in a handheld blender until smooth.

Simply pack your favourite fresh bread to go with all of these spreads.

SPICY QUINOA CHILI

SERVES 2 LARGE PORTIONS

1/2 cup (100 g) quinoa

1 cup (250ml) vegetable stock

1/2 green pepper

1 red chile

1 small onion

1 garlic clove

1 1/2 tbsp. olive oil

2 1/2 tbsp. tomato purée

14 oz. (400 g) can have chopped tomatoes

1 cup (140 g) sweetcorn

7oz. (200 g) kidney beans

1 tbsp. lime juice

pinch of sea salt

pinch of freshly ground white pepper

1 tsp. chili powder, or to taste

pinch of dried oregano

pinch of ground cumin

1 tsp. maple syrup

NUTRITIONAL VALUES

Calories: 736kcal
Fat: 15.9g (2.2g S.Fat)
Carbs: 122.2g
Protein: 34.2g
Sugar: 15.5g
Sodium: 199mg

METHOD

In a strainer, rinse the quinoa until the water runs clear, then cook it in the simmering stock for about 15 minutes, or according to the package directions. Set aside after draining in a strainer and rinsing with cold water. Remove the seeds from the pepper and chile by cutting them in half lengthwise. Chop the pepper into bite-sized cubes and the chile finely. Peel and finely chop the onion and garlic.

In a large skillet, heat the oil and sauté the pepper, chile, onion, and garlic over medium heat. Sauté the tomato purée with the other ingredients for a few minutes. Cook for 5 minutes after adding the tomatoes.

In a strainer, drain the sweetcorn and beans, rinse with cold water, and fold into the sauce with the quinoa. Allow everything to simmer for another 5 minutes. To taste, season with lime juice, salt, pepper, chilli powder, oregano, cumin, and maple syrup. Allow to cool, chill, and reheat briefly before serving.

SPICY KALE CHIPS

SERVES 1 TO 2 SNACK PORTIONS

2 1/2 cups (175 g) curly kale, chopped

1 tbsp. sesame oil

1/2 tsp. soy sauce

pinch of chili powder

pinch of yeast flakes

NUTRITIONAL VALUES

Calories: 162kcal
Fat: 7.6g (1.1g S.Fat)
Carbs: 14.4g
Protein: 11.9g
Sugar: 2g
Sodium: 145mg

METHOD

Preheat the oven to 170°C/340°F. Line a baking sheet with parchment paper. Wash and thoroughly dry the kale before removing and discarding any coarse stalks. Leaves should be shredded into large pieces. In a small bowl, combine the oil and soy sauce. Brush both sides of the kale leaves with the oil mixture and place them on the baking sheet. Because the leaves should not overlap, bake in batches if necessary.

In a separate small bowl, combine the chilli powder and yeast flakes and sprinkle over the kale leaves. Bake for about 15 minutes, depending on their thickness, in the centre of the oven, until crisp. Remove from the oven and set aside to cool completely.

SPICY OVEN-ROASTED CAULIFLOWER

SERVES 2 SNACK PORTIONS

1/2 cauliflower, about 1 lb. (2oz./ 500g)

1 tbsp. chili oil

2 tbsp. olive oil

pinch of chili powder

2 tsp. mild curry powder

pinch of ground allspice

1/2 tsp. ground cumin

pinch of ground turmeric

3 tsp. slightly heaped Thai chili paste

NUTRITIONAL VALUES

Calories: 265kcal
Fat: 21.7g (3.1g S.Fat)
Carbs: 18.2g
Protein: 5.3g
Sugar: 8.7g
Sodium: 449mg

METHOD

Preheat oven to 190°C/375°F. Place the cauliflower florets in a bowl. Line a baking sheet with parchment paper. Combine both types of oil, all the spices, and the chilli paste in a screw-top jar. Close the lid and vigorously shake the jar until the ingredients have combined to form a smooth paste.

Apply the spicy paste to the cauliflower florets with your hands or a pastry brush. Bake the cauliflower for 25–30 minutes in the centre of the oven. To test for doneness, insert a toothpick into a floret and it should pass through without resistance. Cauliflower is delicious hot or cold.