Category: Pulses – Beans, Lentils
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Easy Canned Bean Dahl with White Beans | Madhur Jaffrey Recipe
Last weekend for my son’s twelfth birthday party, we hosted a ‘mega sleep out’ party for 10 boys in a tent in our backyard. After a quite a deal of research on whether Pizza Hut or Dominos were the best cheap option for ordering in pizza, I decided to hell with it and just make…
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Julie Sahni’s Red Lentil and Cabbage Stew Recipe | Hearty One-Pot Meal
The other week, a friend gave me a large, organic cabbage because she already had more cabbage than her family could eat. I got it home and I was temporarily at a loss about what to do with all this cabbage so, of course, I Googled “best cabbage recipes” and got a whole slew of…
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Mixed Winter Dhal Recipe with Red and Brown Lentils
Dhal and rice is one my favorite fall back meals, it’s incredibly economical and comforting. This dhal, with its warming spices and mixture of red and brown lentils and kidney beans, is particularly good in the cooler months. I grew up with a fairly conventional ‘meat-and-three-veg’ family and I always would make a face and…
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Winter Salad Recipe: Spiced Sweet Potato, Puy Lentil, Rocket & Honey Walnuts
This is a wonderful winter salad with its warming spices, and the honey-roasted walnuts are stupendously good. Make a double batch of the walnuts, because they are good to snack on: throw into other salads or as a spicy sweet topping on yoghurt and fruit for breakfast. I made this salad on the weekend for…
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Vegan Fasolatha Soup – Greek Recipe with White Beans
I love it when the weather gets cooler and we can just have soup for dinner. We all love soup in our house but I love it the most because it is a complete one pot meal, which can stretch over two nights and even a lunch or two. Fasolatha is one of those simple…
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Ultimate Slow Cooked Chickpeas by Ottolenghi
I use canned chickpeas a lot, for their ease and convenience, and they are perfectly fine and good, but something happens when you take the extra trouble to soak and cook your own chickpeas that turns this humble store cupboard staple into something extraordinary. These slow cooked chickpeas from Yotam Ottolenghi’s latest book Plenty More…
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Paula Wolfert’s Creamy Vegan Hummus
I’ve made a lot of hummus over the years. When I’m in a rush, I use canned chickpeas, throw them in the processor and in five minutes, I have a pretty decent hummus that is miles ahead of any of the tubs of supermarket hummus you can buy. But, if you want to make a…
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Vegetarian Greek Baked Beans Recipe
It is August and Sydney’s short winter is almost over and, because we’ve had a particularly mild winter this year, I feel like I haven’t really got into my stride with winter food. With the thought of no more cauliflower and winter greens, I felt a slight sense of panic from the rapidly approaching heat…
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Delicious Quick Refried Beans with Store Cupboard Ingredients
The best refried beans are those made with beans you have soaked overnight and simmered until they are meltingly soft, and then fried with with onion spices and lots of olive oil. Like these refried black beans. In an ideal world, we would always soak and cook our beans but we live in an imperfect…
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The Back Yard Lemon Tree 