Tatiana’s Recipes

Lentil Burgers

Ingredients

250g black, green or brown lentils, soaked overnight

100g cooked brown rice

75g sunflower seeds

1 tablespoon tomato puree

2 teaspoons soy sauce

2 gloves of garlic

1 teaspoon onion powder

½ teaspoon smoked paprika

½ teaspoon salt and pepper

¼ teaspoon chili powder

 

Method

• Place lentils (drained well) cooked rice, sunflower seeds, tomato puree and all spices in the food processor and pulse repeatedly until well combined.
• Make burger size shapes and fry in a pan for approx. 4-5 mins on each side

Millet Salad

Ingredients:

200g Millet

1 teaspoon stock

Pear and Walnut Millet

100g Walnut, toasted (10mins in the oven at 160C)

2 ripe pears

Handful of fresh spinach or rocket

Tomato and Sweetcorn

2 Tomatoes

1 glass of sweetcorn

75g pumpkin seeds, toasted (10mins in the oven at 180 C)

Handful of fresh spinach or rocket

Dressing

2 tablespoon Extra virgin Olive oil

2 teaspoon lemon juice

2 teaspoon maple syrup

2 teaspoon wholegrain mustard

1 small garlic clove, crushed & finely chopped

Sea salt & black pepper, to taste

Method

• Cook the millet in 400ml of water and add a tsp of vegan stock, cook until all water has been absorbed and the millet has become soft (add more water if needed)
• Let the millet cool down and mix with the preferred salad ingredients.

Gluten free Apple crumble

Pastry:

150g white rice flour

100g buckwheat flour

100g butter

80g caster sugar

1 large egg

 

Mix the butter with the sugar first, then add the egg and mix again until it looks like scrambled eggs. Add the flour and mix with your hands, let it cool in the fridge for 30mins.

Knead the dough and roll it. Put it as the base of the baking form.

 

Filling:

2 – 3 sweet apples

1 teaspoon of cinnamon

Cut the apples into small pieces and add the cinnamon, then put the mixture on top of the Pastry.

Crumble:

100g buckwheat flour

50g caster sugar

50g butter

Put all the above ingredients into a bowl and mix with your fingertips until the mixture looks like breadcrumbs. Then put the mixture on top of the apples and bake in the preheated oven.

 

Oliver McCabe – FuelFood Cook Book Author 

Here are his delicious recipes:

Magical Moroccan Warming Veggie Stew (one pot wonder)

Recipe by Oliver McCabe

Serves 5/6

Vegan Allergen Free

Contains celery

Ingredients:

1 tablespoon True Natural Goodness organic

extra virgin coconut oil

1 large onion, chopped

1 large carrot, chopped

400g of chopped peeled boiled sweet potato

2 garlic cloves, chopped

100g baby spinach

1 tablespoon paprika

2 teaspoons ground cumin

1 & 1/2 teaspoons True Natural Goodness

Organic Ceylon ground cinnamon

250ml homemade Vegetable stock

150g pitted Kalamata olives halved

100g golden raisins

400g can organic chickpeas, drained

1/2 cup chopped fresh coriander

1 teaspoon grated lemon peel

1 tablespoon of coconut chips

Method:

1. Heat 1 tablespoon of oil in a large saucepan over medium-high heat.
2. Add onion, carrot and garlic to pan. Cook until vegetables are soft, stirring frequently,

about 10 minutes.

3. Add spices and squash and spinach; stir 1 minute, Add broth, olives, raisins, chickpeas and

coriander; bring to boil. Simmer on a very low heat for 40 minutes.

4. Add lemon peel. Remove pot from heat and let rest for 20 minutes.  Serve with cooked

couscous, boiled potatoes or quinoa and top with fresh coriander and coconut chips.

Classic Christmas Hummus

recipe by Oliver McCabe

Makes 250g

Vegan, Gluten, Dairy, Sugar and Nut Free

When making your own hummus from scratch, it’s always best to use dried beans that you soak overnight. This leads to a creamier, more wholesome hummus that you’ll love making again and again.

A good source of calcium, plant protein, essential fats, dietary fibre and vitamin C. Low GL.

Ingredients

400g dried chickpeas or organic chick peas drained

5 tablespoons dark tahini paste

3 tablespoons freshly squeezed lemon juice

2 tablespoons extra virgin olive oil

1 teaspoon smoked paprika

1 teaspoon tamari

Pinch of Himalayan fine rock salt

Method

Soak the dried chickpeas overnight in plenty of water in an airtight container in a moderately temperate place. The following day, drain the chickpeas and rinse thoroughly. Place in a large saucepan, cover with three times their volume of cold water and bring to a boil, then reduce to a simmer and cook for 1 hour, until tender. Drain and add to a blender with all the remaining ingredients. Blend together, adding water as needed to reach your desired consistency. You will probably need to stop the blender several times to scrape down the sides. Add more smoked paprika, salt, lemon juice or tahini to taste. Transfer to an airtight container or a glass jar, cover and refrigerate for several hours before serving. This hummus will last for up to five days in the fridge.

 

Persian Spiced Buckwheat, Cranberries and Feta Salad

Recipe by Oliver McCabe

Serves 6. Vegetarian allergen free

Ingredients

1 cup Organic Buckwheat grain

4 cups water

3 Tbsp pomegranate molasses

1 tsp True Natural Goodness Irish honey

4 Tbsp of extra virgin olive oil

Sea salt and fresh black pepper, to taste

¼ tsp of True Natural Goodness Organic Turmeric

¼ tsp of True Natural Goodness Organic Cinnamon

100g of organic cooked butter beans

1/2 cup cucumber, diced

1 cup dried True Natural Goodness cranberries

1/2 cup feta cheese, crumbled

Bunch of Rocket leaves

True Natural Good shelled hemp seeds for sprinkling on prepped salad

Directions

Rinse and drain the buckwheat. Place in a saucepan, bring to a boil, cover and simmer for 25 minutes, checking frequently, until it tastes chewy but cooked all the way through. While the grain is cooking, combine the pomegranate molasses, honey and olive oil in a small jar with a tight-fitting lid. Add salt and pepper to taste. Shake the jar to emulsify the dressing, and set aside. When the Buckwheat is cooked (it will be chewy, not mushy), drain and add it to a mixing bowl with the cucumber, cranberries, beans and dressing. Toss well to combine. At the last moment before serving, add the cheese, toss lightly, and serve with rocket leaves mixed through.