Tag: vegan

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Yellow Split Pea Dahl (Yellow Roald Dahl)

Yellow split pea dahl with mini naan and glass of wine

Slow Cooker Yellow Split Pea Dahl (Yellow Roald Dahl)

ScranMa
This is a really easy, cheap and tasty dish, and can be made from store cupboard and freezer ingredients. If you're using the spices for the first time you can use a mild curry powder instead of the individual spices listed here to cut costs. It can be a main dish, or served as a side dish.
My kids eat this because they like the Roald Dahl stories (hence the name Yellow Roald Dahl) and because it's not very spicy. Add 1tsp hot chilli powder to the slow cooker mix for some extra zing!
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Prep Time 10 minutes
Cook Time 6 hours
Course Main Course
Cuisine Indian

Equipment

  • Slow cooker (crockpot)

Ingredients
  

  • 8 spray Spray oil
  • 260 g Yellow split peas Rinsed (or not if you're feeling lazy)
  • 3 cloves Garlic Chopped (or straight from freezer)
  • 1 whole Onion Chopped (or straight from freezer)
  • 2 tsp Turmeric
  • 3 tsp Cumin Seeds
  • 2 tsp Root Ginger Chopped (or straight from freezer)
  • 2 whole Stock Cubes Best with 1 Kallo Vegetable and 1 Kallo Garlic & Herb
  • 750 ml Water
  • 1 stick Lovage Optional! Included once as a friend gave us one stick and it was great, you could use 2-3 sticks of celery chopped instead, it's an entirely optional extra .
  • 400 g Carrots Diced

Instructions
 

  • Put the slow cooker on a medium heat.
  • Mist the slow cooker ceramic bowl with cooking spray. Put the split peas, onion, turmeric, ground cumin, crushed garlic, ginger and stock in slow cooker and stir. Optionally add 400g of carrots (or cauliflower florets are also a good tweak), submerging in the liquid. Cover and leave on medium for 6h (or low for 11h).
  • For an optional side, which tastes so good the kids were fighting over the last sprout (I still can't quite believe it): just before end of slow cooking time, heat 1/2 tbsp sesame oil in a frying pan and gently fry 1 clove of sliced garlic and the other 1 teaspoon cumin seeds for 1 minute, stirring until fragrant. Add 350g of shredded brussels sprouts and stir fry for 2-3 minutes until bright green (don't leave them on while you try to persuade a child to wash hands before food or they burn…see photo…oops!).
  • Serve with optional naan or rice – the photo has this dahl on a bed of steamed savoy cabbage to increase veg intake and a garlic and coriander mini naan.

Notes

I first tried this for 6h on low following a different guide, but the split peas were still a bit hard, so it worked after putting on high for another 1.5 hours, by which time everyone was too hungry.
Keyword cheap, easy, indian, kids, scranitfortheplanet, slow cooker, student friendly, vegan, vegetarian
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Recipes

Sprouts Worth Fighting Over

Sprouts quick fried in sesame oil with garlic and cumin seeds

Sprouts worth fighting over

ScranMa
I know this sounds ridiculous, but my kids actually wanted more of these and fought over who got the last one…they are so simple, fast, healthy and tasty if you can get the prepped small button sprouts in season.
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Prep Time 1 minute
Cook Time 5 minutes
Course Side Dish
Servings 3

Ingredients
  

  • 0.5 tbsp Sesame oil
  • 1 clove Garlic Chopped (straight from the freezer)
  • 0.5 tsp Cumin seeds
  • 240 g Brussels Sprouts Small, whole, prepped in-season sprouts are the best

Instructions
 

  • Add the sesame oil, frozen garlic and cumin seeds to the frying pan and gently heat so that the oil takes on the flavour of the additions for 2-3 minutes.
  • Add the sprouts, and fry on a high heat for 2-3 minutes until they are bright green and only just slightly soft.

Notes

Don’t use big sprouts for this, or they’ll still be hard and not cooked, if you only have these give them a quick steam for 2-3 minutes before putting into the frying pan of tasty oil.
Also don’t spend 3 minutes trying to persuade a child to wash hands before dinner or they do burn (although somehow they didn’t taste burnt, just caramelised and yummy, thank goodness, and still the kids fought over them).
Keyword cheap, easy, scranitfortheplanet, student friendly, vegan, vegetarian
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Easiest Boiled Rice Ever

Easiest Boiled Rice Ever

I know, it's rice – how hard can it be? It was still a revelation when I learned this method of boiled rice, as it's the least effort and most taste. It's also fine if you get timings a bit wrong as the pan can be switched off and left warm for a few minutes without it going to mush.
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Prep Time 1 minute
Cook Time 12 minutes
Course Side Dish
Cuisine Chinese, Indian
Servings 4 people

Equipment

  • Measuring jug, or see-through container like a high-ball glass
  • Pan with a lid

Ingredients
  

  • 200 g Basmati rice Any quick cook rice will work, basmati flavour is our favourite
  • 360 g Water

Instructions
 

  • Weigh out the rice into a see-through measuring jug (or glass). Note the level that the rice comes up to in the jug and pour it into the pan.
  • Measure twice the amount of water as there was rice in the jug, e.g. if the rice came up to 200ml, then measure out 400ml water. Add the water into the pan and season to taste.
  • Put the lid on the pan, bring to the boil then turn down the heat to low and leave for 10-12 minutes. Don't take of the lid, don't stir, just leave it be. The rice absorbs the water perfectly so there's no need to drain or rinse, just spoon onto plates when you're ready to serve.

Notes

Obviously tweak the amount of rice you want per person. Remember it’s not double the weight of the rice, it’s double the volume of the rice, leave it in the pan with the lid on and no stirring!
Keyword cheap, easy, student friendly, vegan, vegetarian