Bite-size Balls Packed with Pulses, Vegetables and Spices


9 oz yellow split peas or red lentils, soaked overnight
3-5 garlic cloves, chopped
2 tbsp roughly chopped freshroot ginger
1/2 cup chopped fresh coriander (cilantro) leaves
1/2 to 1 tsp ground cumin
l/4 to 1/2tsp ground turmeric
large pinch of cayenne pepper or 1/2 to 1 fresh green chilli, chopped
1/2 cup gram flour
1 tsp baking powder
2 tbsp couscous
2 large or 3 small onions, chopped vegetable oil, for frying
salt and ground black pepper
lemon wedges, to serve


  1. Drain the split peas or lentils, reserving a little of the soaking water. Put the chopped garlic and ginger in a food processor or blender and process until finely chopped. Add the drained peas or lentils, 1 to 2 tbsp of the reserved soaking water and the chopped coriander, and process the mixture to form a puree.
  2. Add the cumin, turmeric, cayenne or fresh chilli, 1/2 tsp salt, 1/2 tsp pepper, the gram flour, baking powder and couscous to the mixture and combine. The mixture should form a thick batter. If it seems too thick, add a spoonful of soaking water and if it is too watery, add a little more flour or couscous. Mix in the onions.
  3. Heat the oil in a wide, deep frying pan, to a depth of about 2 inches, until it is hot enough to brown a cube of bread in 45 seconds.
  4. Using two spoons, form the mixture into small balls, about the size of a walnut, and slip each one gently into the hot oil. Cook until golden brown on the underside, then turn and cook the second side until golden brown.
  5. Remove from the hot oil with a slotted spoon and drain on kitchen paper. Transfer to a baking sheet and keep warm in the oven.
  6. Serve the pakora hot or leave to cool and serve at room temperature with lemon wedges.

Makes 4 to 6 servings.

Source: Vegan Cooking


Spanish-style Hearty Soup


1 lb gammon, in one piece
2 bay leaves
2 onions, sliced
2 tsp paprika
1-1/2 lb potatoes, peeled and cut into large chunks
8 oz spring greens
15 oz can haricot or
cannellini beans, drained
salt and freshly ground black pepper


  1. Soak the gammon overnight in cold water. Drain and put into a large saucepan with the bay leaves and onions. Pour over 6-1/4 cups fresh cold water.
  2. Bring to a boil, then reduce the heat and simmer very gently for about 1-1/2 hours, until the meat is tender. Keep an eye on the pan to make sure it doesn’t boil over.
  3. Drain the meat, reserving the cooking liquid, and cool slightly. Discard the skin and any excess fat from the meat and cut into chunks.
  4. Return to the pan with the reserved cooking liquid, the paprika and potatoes. Bring to a boil, then reduce the heat, cover and simmer gently for 15 minutes.
  5. Cut away the cores from the greens. Roll up the leaves and cut into thin shreds. Add to the pan with the beans and simmer for about 5-10 minutes. Season with salt and pepper to taste and serve hot.

Makes 4 servings.

Source: The Best of Spain

Tacos with Lentil and Cauliflower


1 head cauliflower, cut into bite-sized florets
2 cups cooked green lentils
3 Tbsp fresh lime juice, divided
2 Tbsp canola oil
1 Tbsp chili powder
1 tsp cumin
1 tsp coriander
1/2 tsp salt
1 tsp sugar
1/2 tsp garlic powder pepper
1/3 cup sour cream
1 Tbsp chopped cilantro, plus more for garnish
1 tsp hot sauce
10 corn or flour tortillas

Optional Toppings

avocados, diced
sliced radish
crumbled Feta cheese


  1. Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
  2. Place the cauliflower on one baking sheet. Add the lentils to the other baking sheet and pat them dry.
  3. In a medium bowl, whisk together 2 Tbsp lime juice, oil, chili powder, cumin, coriander, salt, sugar, garlic powder, and pepper.
  4. Pour 3 Tbsp of the lime mixture onto the cauliflower and stir well, making sure the cauliflower is evenly coated. Roast for 30-35 minutes, until golden, stirring halfway through.
  5. Add remaining lime mixture to the lentils. Stir well to ensure the lentils are evenly coated.
  6. Add the lentils to the oven after the cauliflower has roasted for 15 minutes. Roast for 15 minutes, stirring occasionally, until lightly crispy and golden.
  7. In a small bowl, stir together sour cream, cilantro, 1 Tbsp lime juice, and hot sauce. Set aside.
  8. Fill the tortillas with a scoop or two of the lentils, cauliflower, cilantro, avocado, and radish. Drizzle the tacos with the sour cream mixture. Add Feta cheese and salsa. Serve immediately.

Makes 5 servings.

Source: Lentils for Every Season

French-style Vegan Pancakes with Chard


1 bunch spring onions, green and white parts separated and chopped
5 tablespoons of olive oil, divided
1/2 teaspoon ground cumin
1 cup chickpea flour
1 cup water
3/4 teaspoon sea salt and fresh-ground black pepper to taste


2-3 cloves garlic, minced
1 tablespoon olive oil
1 bunch chard, leaves and stems separated, stems sliced thin, leaves chopped coarsely
generous pinch of crushed chili flakes
1 teaspoon vinegar, such as sherry or red wine
1/2 teaspoon of sea salt
freshly grated Parmesan or pecorino cheese, for garnish


  1. Preheat oven to 450 F, positioning a rack five or so inches beneath the broiler.
  2. In a small or medium-sized bowl, combine the chickpea flour, water, salt and pepper, and two tablespoons of the olive oil, and stir or whisk until it forms a smooth batter (a few small lumps are okay). Allow the batter to sit for at least 20 minutes, and up to 12 hours.
  3. Turn heat to medium under a heavy-bottomed, oven-proof skillet, preferably cast iron. Add a tablespoon of olive oil, the white part of the onions, and the cumin. Sauté, stirring frequently, until the onions are soft. Add the onion greens and cook until they wilt, which won’t take long. Remove from heat, put the onions in a small bowl, and wipe out the skillet.
  4. Place the skillet in the heating oven, so it gets good and hot.
  5. When the oven has come to temperature and the skillet is hot, remove it with a pot holder, and add the final two tablespoons of olive oil to the hot pan. Swirl it all around the pan so that the entire bottom and an inch or so of the sides are coated.
  6. Add the reserved cooked green onions to the batter and give it a final stir, then gently pour the batter into the hot pan, swirling to even it out, and return to the oven, setting the timer for 15 minutes.
  7. To cook the chard, set heat to medium-low under another heavy-bottomed skillet and heat a tablespoon of olive oil. Add the garlic and the chili flakes and cook, stirring frequently, until the garlic is fragrant, about 30 seconds (taking care not to let it brown). Add the chopped stems, stir, and let them cook for a minute or two, covered.
  8. Add the chopped chard greens and the salt, stir, and let cook, covered, until the chard is wilted and tender. Remove the lid and let it cook for a minute to get rid of any excess liquid. Add a dash of vinegar to taste, stir, and set aside.
  9. Check the socca after 15-20 minutes, it will likely be set at the edges but pale on top. Put the broiler on high and give it a couple minutes under close watch, until it is crisp and golden brown.
  10. Slice the socca into wedges and serve topped with chard and a little grated cheese.

Makes 2 servings.

Source: Mother Jones

Spanish Omelet with Chorizo Sausage and Fava Bean


8 oz frozen baby fava beans
6 eggs
3-1/2 oz chorizo sausage, outer casing removed, chopped
3 tbsp olive oil
1 onion, chopped
salt and pepper


  1. Cook the fava beans in a pan of boiling water for 4 minutes. Drain well and let cool.
  2. Meanwhile, lightly beat the eggs in a large bowl. Add the chorizo sausage and season to taste with salt and pepper.
  3. When the beans are cool enough to handle, slip off their skins. This is a laborious task, but worth doing if you have the time. This quantity will take about 15 minutes to skin.
  4. Heat the oil in a large skillet, then add the onion and cook over medium heat, stirring occasionally, for 5 minutes, or until softened but not browned.
  5. Add the fava beans and cook, stirring, for 1 minute.
  6. Pour the egg mixture into the skillet and cook gently for 2-3 minutes, or until the underside is just set and lightly browned. Use a spatula to loosen the tortilla away from the side and bottom of the skillet to let the uncooked egg run underneath and prevent the tortilla from sticking to the bottom.
  7. Cover the tortilla with a large, upside-down plate and invert the tortilla onto it. Slide the tortilla back into the skillet, cooked-side up, and cook for an additional 2-3 minutes, or until the underside is lightly browned.
  8. Slide the tortilla onto a warmed serving dish. Serve warm, cut into small pieces.

Makes 8 servings as part of a tapa meal.

Source: Tapas