LENTIL AND WALNUT BURGER

Serves 4

( This recipe is free from yeast, dairy products, meat, added gluten, sugar, )

Ingredients:

• 1 medium onion                                                                    -1/2 tsp dried thyme
• 2 garlic cloves                                                                     -1 bay leaf
• 1 cup of red split lentils                                                        -1/2 tsp dried rosemary
• 2 cups of water                                                                   -salt and black pepper
• 1 1/2 cups of finely chopped walnuts                                   -olive oil for brushing
•   3 tbsp tomato paste                                                          -sesame seeds and rice flour for coating    

Finely dice the onion and crush the garlic cloves.

Place the onion, garlic, lentils, water and herbs into a saucepan and bring it to boil. Simmer, stirring occasionally until the lentils are soft and the mixture starts to become a thick pure.

Remove the bay leaf. Stir in the tomato paste and walnuts and add salt and black pepper to taste. Allow the mixture to cool.

Sprinkle the sesame seeds and rice flour on to the work surface. Divide the mixture into 8, roll each portion into the flour and seeds, and flatten them into burger shapes.

Place the burgers on a greased baking tray. Brush the surface with olive oil and bake in a preheated 200 degrees oven for approximately 25 minutes.

Serve with cous cous, fresh salad and humus.

Enjoy :)

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SPICED CHICK PEAS STEW

                                                                            Serves 2
           
                        (This recipe is free from added gluten, sugar, yeast, dairy products and meat)

       Ingredients:

• 1 onion                                                            -olive oil

• 1 garlic glove                                                   - paprika

• 1-2 tsp grated fresh  ginger                              -turmeric

• small aubergine or croquette                            -ground cumin

• 1 cup of cooked chick peas                            -cayenne pepper

• 4 handful of spinach                                        -black pepper

• 2 cups of boiling water                                    -salt

• 50g creamed coconut                                     -chopped fresh mint to garnish

Dice the aubergine and onion and crush the garlic.

Sweat the onion in the olive oil  first then add the garlic and aubergine and live it until beginning to soften. Take off the heat for a minute to add spices.

In a meanwhile,
you can preaper some hot water to make the coconut cream.

Add the dissolved coconut cream to the pan along with tomato paste, lemon juice, chick peace. Bring it to boil, cover and simmer for 10 minutes.

Add the chopped spinach to the pan .Either transfer it to a casserole dish and cook it for about 45 minutes or continue simmer on the top of the cooker until the aubergine is soft.

Leave it to stand for few minutes then garnish it with the chopped fresh mint and serve with rice, milett or cous cous and salad.

Enjoy :)

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