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10 Tasty recipes using pulses

Grind 1 teaspoon garlic powder, 1 teaspoon fennel seeds, and 1 teaspoon cumin seeds together. In a large bowl, add ground spices and 3 tablespoons of olive oil. Rinse 495g (3 cups) canned chickpeas and pat dry. Gently rub with a tea towel to loosen skins and remove as many as possible. Add chickpeas to oil and spice mixture and stir gently to ensure chickpeas are coated
well. Bake on a tray on 200°C (400°F) for 40-45 minutes.

In a large bowl, combine 300g (4 cups) of mixed cooked beans (chickpeas, black beans and kidney beans), 90g (½ cup) red bell pepper, 30g (¼ cup) celery, 70g (½ cup) spring onions, 3½ tablespoons apple cider vinegar,½ tablespoon olive oil, ½ tablespoon maple syrup, 1 teaspoon Dijon mustard, ½ teaspoon salt and 60g (½ cup) apple. Toss the ingredients well to fully mix.

Boil 100g (½ cup) split fava beans in plenty of water for 30 minutes (if you prefer a smoother hummus, boil for 40 minutes). Meanwhile mix up 2 tablespoons each of tahini, olive oil, and lemon juice, stirring well. Add half a teaspoon each of mild dried chilli and lemon zest, and 1 tablespoon chopped parsley. Finely chop 1 garlic clove and add it to the tahini dressing. Drain cooked
beans, place in a bowl and stir in the tahini dressing. Drizzle over some olive oil and garnish with smoked paprika.

Wash and drain 200g (1½ cups) quinoa and place into a large saucepan with a good amount of water. Bring it to a boil and simmer for 20 minutes or until the quinoa is cooked. Drain the quinoa and place in a food processer with 80g (1 cup) black beans, 40g (½ cup) cannellini beans, 2 garlic cloves, ½ white onion, ¼ teaspoon salt, a pinch each of cumin, cayenne pepper and chilli flakes and 20g (⅓ cup) fresh breadcrumbs and blend until the mixture has a chunky texture. Place the burger mix into a bowl and chill in the fridge for 25 minutes. Form the mixture into burgers and coat a large pan with 2 tablespoons of oil and heat it on low, cook burgers.

Preheat oven to 180°C (350°F) and line a baking tray with baking paper. To a food processor, add 245g (1½ cups) chickpeas, 120g (½ cup) natural peanut butter,90g (¼ cup) maple syrup, 1 teaspoon baking powder,2 teaspoons vanilla essence and a pinch of salt. Blend until smooth, scraping down the sides if needed. Fold 90g (½ cup) dark chocolate chips into the batter. Roll
pieces of batter into ping pong ball sized balls and bake for 10 minutes.

Fry 1 onion until translucent, then add 1 clove garlic,470ml (2 cups) vegetable stock and 225g (1 cup) brown rice. Bring to the boil stirring constantly then reduce heat to a simmer and cover. Leave rice to cook for 35-40 minutes until water has been absorbed. Heat 2 tablespoons oil in a frying pan, add 2 celery sticks and 1 red pepper and cook for 5 minutes until softened. Add
250g (2 cups) chestnut mushrooms and cook for a few more minutes. Add the rice mixture, 400g (2 cups) tin kidney beans, and 60g (⅓ cup) cashew nuts to the pan. Cook until the beans are heated through.

Place 100g (½ cup) cooked split peas, 35g (¼ cup) pine nuts, 40g (2 cups) basil, 2 garlic cloves, 40g (½ cup) vegan parmesan and 1 teaspoon salt in a food processor. Pulse until roughly chopped and combined. Slowly add 115ml (½ cup) olive oil with the processor still running. Pulse until mixture reaches desired consistency.

Preheat oven to 180°C (350°F). Bring 470ml (2 cups) water to a boil. Add 200g (1 cup) dry red lentils and simmer until the water is absorbed. In a food processor,blend lentils, 1 carrot, ½ a white onion, 2 garlic cloves,10g (1/4 cup) fresh parsley and a squeeze of lemon juice. In a large bowl, combine blended lentil mixture with 2 tablespoons all-purpose flour, 1 tablespoon ground flax seed, 1 teaspoon cumin, 1 of coriander, and ½ teaspoon smoked paprika. Place baking paper on a baking tray and a divide the mixture into 8 patties. Bake for 30 minutes.

Preheat oven to 200°C (400°F). In a food processor, pulse 500g (3 cups) drained puy lentils. Then add 60g (¼ cup)almond butter, 1 banana, 40g (⅓ cup) cacao powder, 1 tablespoon maple syrup and 1 teaspoon baking soda and blend again. Then add 12 Medjool dates and blend again until everything is combined. Pour mixture into a greased 8X8 pan and bake for 15 minutes.

Place 200g (1 cup) yellow split peas and 400ml (1⅔ cups) vegetable stock in a saucepan and gently simmer until the liquid has been absorbed and the lentils are soft. Strain into a sieve and allow to stand. While the lentils are cooking fry 1 onion, ½ green pepper and 1 spring onion in 1 tablespoon oil. Place the lentils, cooked veggies and 1 flax egg into a bowl and mix. Season with spices, salt and pepper. Pour mixture into a greased loaf tin and bake at 180˚C (350˚F) for 40-50 minutes until risen, golden brown and firm to the touch.



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