Lentil Lancashire Hotpot

Chickpea, mint and tomato salad.

This recipe can be found in The Vegan Cookbook, by Adele McConnell.

Serves 4.
Preparation Time: 10 minutes

800g tinned chickpeas (about 2 tins worth) drained and rinsed
1 garlic clove (crushed)
1/2 red onion, finely sliced
2 spring onions, chopped
1/2 yellow pepper, deseeded and thinly sliced
1 small handful of mint leaves, chopped or whole
15-20 cherry tomatoes, cut in half
2tbsp extra virgin olive oil
1 tsp cider vinegar
1/2 tsp mustard
Sea salt and black pepper

Put the chickpeas in a serving bowl, adding the garlic, red onion, spring onions, pepper, mint and tomatoes.

Pour the olive oil into a small bowl and add the vinegar and mustard. Whisk, whisk, whisk and then drizzle over the salad and season with salt and pepper.

Simple.

Asian Potato Cakes

Herby Quinoa Stuffed Tomatoes

From the Hamlyn series - 200 Vegan Recipes.

Serves 4.
Preparation Time: 20 minutes
Cooking Time: 40-50 minutes

50g quinoa (rinsed and drained)
4 large beef tomatoes
1/2 small red onion (finely chopped)
75g roasted peppers (from jar, or just pop a pepper in the oven)
1 red chilli (deseeded and chopped)
2 tbsp chopped flat leaf parsley
2 tbsp chopped coriander
2 tbsp sunflower seeds
1 tsp seasame oil (or groundnut or olive oil)
1 tbsp soy sauce

1) Add the quinoa to a saucepan of boiling water, simmer for 10-12 minutes until tender (you should see the grains splitting). Drain, rinse in cold water and drain again.

2) Cut the tops off the tomatoes and hollow out the centres. Put half the tomato pulp/seeds in a bowl, discarding the rest, add the onion, peppers, chilli, herbs and sunflower seeds and mix well. 

3) Stir the oil and soy sauce together and pour into the bowl. Mix well, then add the quinoa and mix again.  Season with some pepper (no salt - soy sauce is salty enough)

4) Sit the tomato shells on a baking sheet. Spoon the mixture into the tomatoes and drizzle with a touch more oil. In a preheated oven, 190oC, bake for 30-35 minutes until the tomatoes are tender.