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White Bean Dip with Sundried Tomatoes and Cashews

Friday, June 11, 2021

A deliciously healthy, creamy and flavourful white bean dip with sundried tomatoes and cashews comes together in minutes and is packed full of nutrients. It can be prepared up to 3 days in advance. Serve with crudités and toasted slices of bread as a snack, light lunch or as part of a picnic. It's naturally gluten-free and dairy-free.

280 g Cooked white beans
5 Soft dried tomatoes soaked in olive oil
2 tbsp Extra-virgin olive oil
1 clove Garlic
40 g Cashew nuts, toasted
Juice of 1 lemon
2 tbsp Hot water
1 tsp Smoked paprika powder
1 tsp Pink salt
1/2 tsp Fresh milled black pepper
Olive oil, for the topping
Sundried tomatoes, for the topping
1 tsp Parsley, chopped for the topping
Toasted slices of bread, to serve
Radish, carrot and chicory, to serve

Place white beans, sundried tomatoes, olive oil, garlic, cashew nuts, lemon juice, hot water, smoked paprika, pink salt and black pepper in a food processor and blend until smooth, or less if you prefer a coarse texture.
Taste and adjust seasoining as necessary. Transfer to a serving dish. Drizzle the top with extra olive oil. Top with a few piece of sundried tomatoes and sprinkle some chopped parsley over. Serve with toasted slices of bread and crudités.

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Crunchy Vegetable Wraps with Green Pea Dip

Tuesday, June 08, 2021

Veggie wraps are fun and easy to make, ideal as a snack and a perfect alternative to bread when you're trying to lower your carb intake. They are grain-free, gluten-free, fiber-packed and totally customizable! Besides lettuce, you can use chard, kale, and collard greens to make these wraps too. I am using mint and green pea dip, but you could try any spreads and sauces you enjoy--try traditional hummus, guacamole, peanut sauce or ranch.

Wraps	Mint and Green Pea Dip
1 head Butter lettuce 2 Kiwi, peeled and cut into sticks 2 Carrots, peeled and cut into sticks 1 Red bell pepper, cut into sticks 1 Yellow bell pepper, cut into sticks 1 Cucumber, cut into sticks 1 bunch Cherry radishes, cut into strips 1 tbsp Freshly squeezed lemon juice 150 g Feta, crumbled Dill	250 g Frozen green pes 3 tbsp Tahini 3 tbsp Freshly squeezed lemon juice 3 tbsp Extra virgin olive oil 2 Garlic cloves, peeled 1 Green chilli pepper, seeded & chopped 25 g Fresh mint leaves 2 Spring onions, chopped Sea salt and ground black pepper, to taste

Place the frozen peas in a small saucepan and cover with water. Place the saucepan over medium-high heat and bring to a boil. Once boiling, turn the heat off and drain the peas.
Transfer the drained peas to a food processor and pulse a few times until the peas becomes a chunky puree. Add in tahini, lemon juice, olive oil, garlic, chopped chilli pepper, mint leaves, chopped spring onions, salt and pepper. Process until you have a smooth and thick puree.
Taste and season with more salt and pepper. Transfer the dip to a serving bowl and garnish with a drizzle of olive oil, freshly milled black pepper and a few pieces of peas if desired.
Place the two lettuce leaves, overlapping by about one-third. Crumble some feta over and arrange the vegetable and kiwi sticks on top. Season with salt and pepper. Gently roll it up, tuck in the end and secure the bundle with a kitchen twine. Place the bundles in a large serving bowl or platter with the dip. Sprinkle some dill fronds over.

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Chickpea Salad With Fresh Herbs

Thursday, May 27, 2021

A lighter, easier take on creamy potato salad, this recipe uses organic canned chickpeas in place of potatoes and a dressing made with Greek yoghurt and homemade olive oil mayonnaise. It's mega creamy, delicious and really easy to make. You can add lots of other ingredients to this salad, it's really versatile. Bell peppers, cherry radishes, cucmber, apples, and hard-boiled eggs are all great as the add-ins. You might not need all the dressing. The leftover can be stored in the fridge for up to 3 days.

150 g Plain full-fat Greek yoghurt
3 tbsp Homemade olive oil mayonnaise
2 tbsp Freshly squeezed lemon juice
1 tsp Dijon mustard
1 tsp Sea alt
1/2 tsp Freshly milled black pepper
2 tbsp Minced fresh dill, plus more for serving
1 tbsp Mince minced fresh parsley, plus more for serving
1 tbsp Chopped fresh chives
300 g Cooked chickpeas, rinsed
1-2 stalk Celery, diced
1 Banana shallot, diced

In a small bowl, combine the yoghurt, mayonnaise, lemon juice, mustard, salt and pepper. Whisk until smooth, then stir in the chopped herbs. Set aside.
Place the chickpeas in a large bowl and using a fork, lightly mash about 1/3 of them. Add the diced celery and shallot and toss to combine.
Pour half of the dressing over the salad, toss well, and set aside at room temperature for at least 30 minutes before serving. Sprinkle with more dill and parsley and serve.

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Green Pea Falafels

Sunday, April 25, 2021

Crispy and green, these little easy-to-make oven-baked pea falafels will disappear as soon as they hit the table. They will fill your needs for snacking, apptizer and quick meals. The frozen pea is not a traditional addition to falafel, but these are delicious, nutritious and loaded with healthy ingredients. Enjoy them crispy, fresh out of the oven, or cooled at room temperature with a simple homemade dill yoghurt dip or use them as a filling for pita pockets stuffed with some salads. If you want to use them for the mini burger buns / sliders, then it's better to form the mixture into flat patties. Here is another falafel recipe using dried green peas just in case you don't have frozen peas at home.

Falafels	Dill Yoghurt Dip
500 g Green peas, frozen 1 Red onion, finely diced 1 tsp Olive oil 2 Garlic cloves, finely chopped 4 tbsp Flat parsley, finely chopped 3 tbsp Black sesame seeds 2 tsp Cumin powder 2 tsp Coriander powder 1 tsp Baking powder 3 tbsp Chickpea flour (or potato starch) Salt and pepper	200 g Full fat Greek yoghurt 2 tbsp Dill, chopped Zest and juice of 1 organic lemon Salt and freshly milled peper

Combine all the ingredients for the dip in a bowl. Cover and chill until ready for use.
Bring a large saucepan of water to a boil. Add in peas and cook for 2 minutes. Drain the peas quickly in a colander. Immediately transfer the blanched peas to a bowl of ice water. Drain well.
In a food processor or blender, add in blanched green peas and pulse a few times until they are roughly chopped.
Heat a skillet with olive oil over medium heat. Stir in chopped onions and cook until softened and aromatic. Remove and turn off the heat.
Transfer the onion into a large bowl together with garlic, parsley, sesame seeds, spices, baking powder and chickpea flour or potato starch. Mix in green peas. Season well with salt and pepper. If the mixture is too sticky, add 1-2 more tablespoons of chickpea flour. Chill for 1 hour.
Preheat the oven to 200C/400F. Line a baking tray with a piece of tin foil. Set aside.
Moisten your hands with a little olive oil and shape the mixture into 20 to 22 balls. Place them on the prepared baking tray. Spray or brush falafel balls with some olive oil.
Bake for 15 minutes then flip each falafel and bake for another 10-12 minutes. Enjoy them right out of the oven with a simple dill yoghurt sauce. Store any baked leftovers in the refrigerator for up to 5 days.

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White Bean, Cevapcici and Tomato Salad

Tuesday, April 13, 2021

White bean, cevapcici and tomato salad is a simple but tasty food that is very quick and easy to prepare and bursting with flavours. It is perfect for a lunch or supper with your family. Cevapcici (aka Cevapi) is a type of casing-less, finger-sized sausage from the Balkans and southeastern Europe. I made white beans from the scratch with Instant Pot. It's cheaper, healthier and more flavourful, but a canned variety works just fine too. The cooking time can vary depending on the variety of white bean and quantity you're using. Instead of cevapcici, you can use shrimp or tuna for the salad too.

Dressing	Salad
1 tbsp Red wine vinegar 1 Garlic clove, finely chopped 1 tsp Dijon mustard Pinch of sugar Pink salt and black pepper 60 ml Extra virgin olive oil	250 g Dried white beans 750 ml Water 1/2 tsp Sea salt 1 tbsp Olive oil 1 Garlic clove 1 Bay leaf 200 g Cooked cevapcici leftover, sliced 125 g Grape tomatoes, halved A handful of baby salad leaves or mixed herbs (such as tarragon, parsley and arugula)

Whisk vinegar with garlic, mustard and sugar, then season with pink salt and black pepper. Gradually whisk in olive oil until emulsified and thick.
Combine white beans, water, salt, 1/2 tablespoon olive oil, garlic and bay leaf in your instant pot. Lock the lid, and turn the valve to sealing. Select 'pressure cook' and cook for 12 minutes. Once cooking is complete, let the pressure release naturally on its own. Strain and set aside.
Heat a skillet over medium heat. Add in the remaining 1/2 tablespoon of oil and brown the sliced cevapcici on both sides. Turn off the heat and add beans to the skillet with half the dressing, gently toss to warm through, then transfer to a large serving platter.
Add in tomatoes and herbs and gently toss to combine. Serve with remaining dressing.