You know I am on a quest to eat better? Well, when I have a spare moment, I skim the BBC GoodFood website for new ideas so I can expand my repertoire of healthy, meat-free meals. I have two recipes to share with you because they are easy-peasy and finger-licking good.
I was recently at a bring-and-share BBQ at a friend’s house and someone brought broccoli salad. I had never seen cold, raw broccoli salad before. I didn’t like the thought of chomping uncooked broccoli so I took a little, just to try. Wow, it was FABULOUS. I went back for a second helping, then a third, then a fourth and I think I ended up eating half the bowl.
I googled a broccoli salad recipe and made it this past weekend. As I was putting the ingredients into the bowl, I thought ‘This is a disaster. This looks vile. Yuck.’ In my head, the ingredients clashed. I would never have thought raw broccoli and raisins go together, for example.
After tasting my concoction, I was in gastronomic heaven. The ingredients seemed so unusual and off-the-wall but, when combined, the finished product was delicious. It felt as if I was eating a kaleidescope. I ate an entire head of broccoli all by myself in one sitting. Even Alastair said it was ‘quite good’, which for such a fussy eater, is a huge compliment.
Mix the following ingredients:
- 2 heads of fresh broccoli
- 1 red onion
- 180ml sliced almonds
- 180ml raisins
- 120ml chopped bacon (cooked until crispy)
- 1 cup natural yoghurt
I didn’t measure the ingredients properly – I just eye-balled it (as Paula Deen would say). I knew this was an American recipe because it said add 125ml of white sugar. Ewwww, leave that out for sure.
421 people gave this recipe 5 stars on the GoodFood Website.
It was easy to make and tasted amazing. I was 30 years old when I had my first lentil and I believe I’ve missed out. Lentils are a wonderful source of meat-free protein. Megan loves them.
Alastair said I can make this dish again and he was pleasantly surprised at how good it was (but said that could possibly be because his expectations were so low to start). He gave it 6 out of 10, which he said is the highest score he is willing to give to any meat-fee meal. Afterwards I felt comfortably satisfied and I enjoyed not going to bed with a brick in my tummy.
- 2 tbsp oil (butter or coconut oil is healthiest – will tell you more about that in another blog)
- 1 onion, chopped
- 2 garlic cloves, crushed
- 700g potatoes, peeled and cut into chunks
- 4 carrots, thickly sliced
- 2 parsnips, thickly sliced
- 2 tbsp curry paste or powder
- 1 litre vegetable stock
- 100g red lentils
- a small bunch of fresh coriander, roughly chopped
- low-fat yogurt and naan bread, to serve
Heat the oil in a large pan and cook the onion and garlic over a medium heat for 3-4 minutes until softened, stirring occasionally. Tip in the potatoes, carrots and parsnips, turn up the heat and cook for 6-7 minutes, stirring, until the vegetables are golden.
Stir in the curry paste or powder, pour in the stock and then bring to the boil. Reduce the heat, add the lentils, cover and simmer for 45 minutes until the lentils and vegetables are tender and the sauce has thickened.
Stir in most of the coriander, season and heat for a minute or so. Top with yoghurt.