Lentils with Chestnuts and Almonds in a white wine reduction and soya chunks because why not.

I had a fairly epic session at the gym today, so I thought I’d make something ridiculously calorific to compensate. Actually, this is so rich and I got so carried away that I ended up making enough for two people.

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Crappy Picture. Sorry.

Ingredients

  • 50g lentils
  • 50g soya chunks
  • 50g mushrooms
  • 40g almonds
  • 100g cooked, peeled chestnuts
  • 8 or so dates, chopped and seeded
  • 3 teaspoons poppy seeds
  • 2 teaspoons bouillon powder
  • 1 teaspoon of powder fort
  • 1 onion
  • a little oil
  • a handful of fresh, chopped parsley
  • 100ml white wine
  • a hearty dash of red wine vinegar

Method

Chop and fry your onions and mushrooms with the powder fort. When lightly sizzled, add the lentils and poppy seeds and soya chunks and fry together.

Mix the wine and vinegar with the bouillon powder (powder first, a little liquid at a time) and then chuck it all into the pan and allow to simmer.

Add the chestnuts, dates and almonds and allow to cook for about ten minutes on a low heat, adding a little water if it dries out completely. When your soya chunks are soft enough to eat, it’s done.

Remove from the heat and stir through the fresh parsley. Serve immediately.

Makes two servings.

Approx per serving:

Cals 452, 51g Carbs (12g fibre), 16g Fat, 24g Protein.

Miso Marinated Tofu with Chilli Mushrooms

I recently went a bit mad and bought 7 packs of tofu. It was so cheap! Hence, there will probably be a lot of tofu recipes going on. It’s almost like I was living up to the vegan stereotype or something.

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Ingredients

  • 200g firmish tofu
  • 150g button mushrooms
  • 1 tbsp white miso
  • 1 tbsp rice vinegar
  • 1 tsp soy sauce
  • 2 tsp ground linseed
  • 1 tbsp sesame seeds
  • 1 tsp onion powder

Method

You’re going to make two marinades for this one. Well, the mushroom one is just mushrooms with chilli sauce and 1 teaspoon of linseed over the top. Mix it up. Ta-dah!

For the tofu: gently squeeze the tofu to remove any excess moisture, and then cut into cubes about a thumbnail across. In a cup, mix the miso, onion powder, linseed, sesame, soy sauce and vinegar, then gently mix it through the tofu and allow to sit for an hour or so.

Put both the mushrooms and the marinated tofu under the grill (broiler? I think that’s what Americans and other aliens call it) for about five or ten minutes, until heated through.

Serve with a little salad and a little mayo, if you’re feeling decadent.

Serves one. Approx:  Cal: 295, C:10g, F:14g, P:30g.

Lentil Burgers

Lentils are a good source of protein and take only a few moments to prepare. Gluten free, depending on seasoning (replace the soy sauce).

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Ingredients

  • 200g red lentils (dry weight)
  • 100g gram flour
  • 200g onion (approx 2 medium onions)
  • 2 cloves garlic
  • 2 tsp black pepper
  • 2 tsp white pepper
  • 1 tsp cayenne pepper
  • a dash or three: mushroom ketchup, soy sauce, Maggi essence, Bragg’s aminos, Worcester sauce etc.

Method

Cook the lentils in just enough water to cover them. When cooked, remove from heat but do not drain. Dice the onion and garlic and grind the pepper.

When the lentils are hand-cool, pour them with any remaining water into a mixing bowl and add the remaining ingredients. Mix together to form a thick paste.

Allow to sit for 15 minutes. Form the paste into four rough patties and fry on a griddle pan on a medium heat for ten minutes, turning regularly. Serve with a light carrot and celery salad, with a lashing of chilli sauce if desired.

Per burger (approx): 295 Cal, 30g C, 20g P, 2g F.