Probably the quickest dinner you'll make this year!
For the base:
Lebanese Flatbreads (we usually get these from Lebanese or Turkish supermarkets, however, I'm sure there available in big supermarkets)
For the topping:
Either a passata or a vegan pesto for the base, both of these can either be made from scratch or shop bought. Harvest Moon do an excellent vegan pesto available from Supervalu.
Shaved Sweet potato (shave with a potato peeler to get ribbons)
Preheat the oven to 180degrees
Base the bread with either the tomato or pesto,...
1 Bunch of Parsley/Corriander mixed
1 cup soaked cashews (in almond milk)
3 tbsp nutritional yeast
1 juice of lemon
2 tbsp apple cider vinegar
2 finely chopped garlic shoots
salt and pepper
1. Blitz all of the sauce ingredients together in a food processor or nutri bullet.
2. Cook noodles
3. Add cooked noodles to sauce on the heat, stir for 2 mins.
4. Serve with optional flaked almonds and basil as a garnish.
8-ish Cardamom pods
1 x Red onion (chopped)
Garlic (3-4 cloves, chopped)
1 x red chilli (chopped finely)
Dried mixed berries (handful)
1 x Aubergine (diced)
Parsley (handful, chopped)
Mint (handful, chopped)
1 x can chopped tomatoes
1 x can green lentils
Salt and pepper
-Crush the cardamom pods
-Sautée with red onion in salt and oil
-Add garlic, chilli, green peppercorns to the pan
-Add dried spices, toss all ingredients together
-Add dried mixed berries and aubergine, sautée
-Add chopped mint and parsley
-Blitz can of tomatoes in the food processor
-Add lentils and tomatoes into the pan
-Simmer, adding water occasionally, reducing.
-While the curry is reducing (the longer the better) cook...