Juicer Lentil Burgers

I came up with this recipe a couple of years ago, when I was working in a cafe in which we were serving fresh apple & carrot juice. I was shocked by the quantity of juice pulp we were throwing away and imagined the same must happen in lots of home. Such a waste of fibres, when they are so good for our gut! So I had the idea to use this pulp in combination with lentils (or even a can of beans) to make vegan burgers.

Vegan burger served with salad and carrot top dip
Continue reading “Juicer Lentil Burgers”

Colourful Salads

Vegan saladsI am a big fan of salads. As a main dish or as a side. All kinds. Colourful. And I insist on the colour, it’a an important factor in the choice of ingredients. Because it’s visually more appealing and because it will help you to get a wider variety of nutrients – the broader the colour palette, the more variety of fruits and veg you will eat.

Salads are also a great way to use leftovers. I had the chance to have this “Pick and Choose” salad recipe published in The Gift of Waste, an anti-food waste recipe book produced by the charity Hubbub for the North London Waste Authority (2015). Continue reading “Colourful Salads”

Why we should increase our consumption of pulses

PulsesI love pulses! Pulses (subgroup of the legume family) refer to the edible dried seeds and include dry bean, pea, lentil, chickpea, faba beans, etc. Legumes used for oil extraction (soybean), harvested green (green pea) or used solely for sowing purposes (clover) are not considered as pulses.  Continue reading “Why we should increase our consumption of pulses”

Gluten-free vegan lasagna

I started cooking gluten-free a few years ago, back in Barcelona, where one of my good friends has celiac disease. In this gluten-free vegan lasagna recipe, the leaves of the cabbage replace the pasta sheet. The filling is composed of vegetables, rice and mung beans to make it a complete meal.

gluten-free vegan lasagna

I discovered the mung beans (also called green gram) in India. Rich in nutrient and really filling, they also have the advantage to cook quite quickly when compared to other pulses. Continue reading “Gluten-free vegan lasagna”

Green Masala Curry

Upma and Green CurryMy adaptation of the traditional Kerala Green Peas Masala Curry, with added spinach (I’m such a fan of spinach!). Can be served with rice for the gluten free version, or with semolina.

Don’t freak out if you don’t have all the spices for the masala. Garlic, ginger and cumin are basics, for the rest do with what you have, be creative! Continue reading “Green Masala Curry”