Snackattack?
Follow the flavour trail for snacksperation
Cajun Rice & Beans With Smoky Portobellos
- 4½ tbsp olive oil
- 1 large onion, chopped
- 2 celery stalks, diced (reserve some leaves)
- 1 green pepper, diced
- 3 garlic cloves, finely chopped
- 2 tbsp tomato paste
- 2 tbsp Cajun seasoning
- Leaves from 4 thyme sprigs (or 1½ tsp dried)
- 1½ tsp smoked paprika
- 250 g basmati rice
- 1 can Amaizin kidney beans, rinsed and drained
- 1 vegetable stock cube
- 4 portobello mushrooms
- 1 tbsp soy sauce
- 1 tbsp balsamic vinegar
- 1 tsp sambal oelek
- 150 g (vegan) Greek-style yoghurt
- Heat 2 tbsp oil in a pot. Cook onion, celery, pepper, garlic and ¼ tsp salt for 6–7 minutes. Add tomato paste, Cajun spices, thyme and ½ tsp smoked paprika. Cook 2 minutes.
- Rinse the rice until the water runs clear.
- Add rice, beans, stock cube and 475 ml boiling water. Bring to a boil, cover tightly and cook on low for 12–15 minutes.
- Mix remaining oil, soy sauce, balsamic, sambal and smoked paprika. Coat the portobellos and fry in a pan until golden on both sides.
- Serve rice topped with mushrooms, yoghurt and chopped celery leaves.
Roasted Harissa Carrots With Spiced Onions & Chickpea spread
- 4 spring onions, roots trimmed
- 2 cans (400 g each) Amaizin chickpeas
- ½ tsp baking soda
- 1 bunch carrots (about 700 g), tops removed, thicker ones halved lengthwise
- 2½ tbsp olive oil
- 75 g tahini
- 30 g parsley, roughly chopped
- 1 large garlic clove
- Juice of 1 lemon
- 40 g raisins
- 2½ tbsp hot harissa
- Flatbread, to serve
- Preheat the oven to 240°C.
- Slice 1 spring onion lengthwise into thin ribbons and place them in a bowl of ice water — this helps them curl nicely for serving later.
- Add the contents of 1 can of chickpeas (liquid and all) and the baking soda to a large pot. Place the carrots on top. Bring to the boil, cover and cook for 10–12 minutes until the chickpeas are soft and the carrots are just tender.
- Heat ½ tbsp olive oil in a frying pan over medium heat. Halve the remaining spring onions lengthwise and place cut-side down in the pan. Weigh them down with something heavy and cook for 3–4 minutes until lightly charred. Flip and repeat. Remove from the pan and roughly chop.
- Transfer the carrots to a roasting tray to steam dry. Rinse and drain the chickpeas. Add them to a food processor along with the charred spring onions, tahini, parsley, garlic, lemon juice and ½ tsp salt. Blend until smooth, adding 2–4 tbsp water gradually until silky.
- Drain the second can of chickpeas and add them to the carrots. Toss with 2 tbsp olive oil, the raisins, harissa and ½ tsp salt. Roast for about 20 minutes until golden and cooked through, turning halfway.
- Spread the spring onion–chickpea spread onto a serving dish. Spoon the roasted carrots and chickpeas over the top, finish with the curled spring onion ribbons and serve with flatbread.
Pearl Couscous With Sticky 5-spices Pumpkin & Marinated Lentils
- 2 organic limes
- 5 tbsp olive oil
- 1 garlic clove, crushed
- ⅓ + ½ tsp five-spice powder
- 1 can (400 g) Amaizin lentils, rinsed and drained
- 1 small butternut squash (about 900 g), peeled and cut into 1½ cm cubes
- 200 g cavolo nero, stems removed and roughly chopped (or 150 g chopped kale)
- 200 g pearl couscous
- 1 modest tbsp sriracha
- 1 tbsp agave syrup or honey
- 50 g pumpkin seeds, toasted until fragrant
- Preheat the oven to 220°C.
- In a bowl, mix 1 tsp lime zest, the juice of 1 lime, 3½ tbsp olive oil, garlic, ⅓ tsp five-spice and ½ tsp salt. Set aside 1 tbsp of the marinade. Toss the lentils in the remaining marinade and set aside.
- Toss the pumpkin cubes with 1½ tbsp olive oil, ½ tsp five-spice and ⅓ tsp salt. Roast for 20–25 minutes until golden and tender, turning halfway.
- Meanwhile, cook the pearl couscous according to the package instructions. Rinse under cold water and drain well.
- Add the cavolo nero (or kale) and the reserved tablespoon of marinade to a large salad bowl. Massage for 1–2 minutes until glossy and slightly softened.
- Mix the sriracha, agave syrup or honey, and ½ tbsp lime juice. Toss through the roasted pumpkin, return it to the oven and roast for another 5–10 minutes until sticky and shiny.
- Add the pearl couscous, pumpkin, lentils with their marinade and the pumpkin seeds to the bowl. Toss well and serve warm.
Bean Caponata with Gochujang
- 4 tbsp extra virgin olive oil
- 2 small red onions, cut into wedges
- 1 aubergine, diced (1 cm)
- 3 garlic cloves, finely chopped
- 2 tbsp capers, drained
- 1 generous tbsp gochujang
- 3 tbsp red wine vinegar
- 400 g tomato pulp
- 2 red pointed peppers, chopped
- 60 g olives, pitted and halved
- 2 cans Amaizin cannellini beans in tomato sauce
To serve: ciabatta or crusty bread
- Heat the olive oil in a wide pan over medium heat. Add onions, aubergine and ¼ tsp salt and cook for 7–8 minutes until golden. Stir in garlic and capers for 1 minute, then add the gochujang and cook briefly.
- Deglaze with red wine vinegar. Once almost evaporated, add tomato pulp, peppers, olives, beans with sauce and half a can of water. Season to taste.
- Bring to a boil, lower the heat and simmer uncovered for 25–30 minutes until soft and thickened. Add a splash of water if needed.
- Serve warm with bread.
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