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Make your own muesli by mixing together whatever you can find from – nuts and seeds to grains such as rolled oats or rice flakes. Lightly pan toast them if you like a roasted flavour. Dried fruit such as figs, cranberries, apricots or raisins add extra punch and sweetness as do spices such as cloves, nutmeg or cardamom. We keep a batch of it going in a jar. Place a portion in a bowl, pour over a plant milk and pile on fresh fruit.
You can also make overnight oats by soaking oats in a plant milk – overnight. In the morning we add grated or finely chopped fruit such as apple or pear, nuts such as flaked almonds plus a sprinkle of spice such as cinnamon or ginger. That’s a healthy breakfast if ever there was one.
Puy Lentils are so versatile. You often find them in mesh bags in the produce aisle. They cook in no time and I use them as a base to make all sorts of things. For quick rissoles or burgers, season cooked Puy Lentils with ground stock cubes or soy sauce, a generous portion of tomato paste and seasonings such as smoked paprika, black pepper and chili. Then mix in finely milled flax seeds. (Approximately 1 Cup lentils to 3 Tablespoons flaxseeds.) I use our coffee grinder to mill seeds and grains. Allow to stand for at least 20 minutes. Adding finely milled oats will help firm them up if they need more dry ingredients. Shape and fry in oil until brown on both sides. Serve with a fresh green salad.
For a yummy faux gras, instead of cruel foie gras, sauté finely chopped mushrooms, onions and garlic in oil with soy sauce and a bit of sugar until golden. Add seasonings such as thyme, salt and black pepper, a splash of cognac (brandy or sherry), some pan toasted and crushed nuts or seeds – mash into cooked Puy Lentils. You can use a stick blender for a creamy texture, but I like it a bit chunky. Delicious on French Bread.
I also make Savoury Lentils. It’s the vegan alternative to mince. Finely slice a good few onions and sauté in oil until transparent. Add Puy Lentils and enough water to cook the lentils. Also add soy sauce or miso or stock cubes for flavour. Allow to cook until soft. Keep simmering if there is too much liquid. Or thicken with a sprinkle of GMO-free corn starch. These go well with flat-breads or pancakes (crêpes) as a savoury dish.
Lyonnaise Lentil Salad is fabulous cold dish. Make a vinaigrette with vinegar, oil, salt and pepper and any other seasonings you fancy. Finely chop some onions, finely dice or grate a carrot or two and you can also finely dice or grate a potato or two. Sauté your onions first, then add potatoes, then carrots, in a little oil until cooked. Add drained cooked lentils while still warm to the vinaigrette so they soak up the flavours as they cool. Add the sauteed veg soon after and mix well. Serve cold in lettuce leaves.
Flat-breads are stupid easy to make. Mix whole-wheat flour with water to make a dough. Add more or less water or flour to get a dough. The more you knead your dough, the softer your flat-breads will be. Allow to rest for 20 minutes. Roll out your dough on a floured surface until thin. No rolling pin? Use a wine bottle to roll. Dry fry your flat breads in a semi-hot pan until cooked on both sides. They might fill with air. Just push them flat with a spatula or spoon. Keep them warm in a kitchen cloth until you’re ready to serve them.
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