Lockdown, Recipe

Lockdown – cashew, chili and red pepper pasta sauce recipe

Easy and quick! Takes about 2 mins + 10 mins soaking for the cashew cream, then up to 20 mins, depending on what you do with sauce…

Serves 1 (easy to change quantities)

This is a very tweakable recipe. The basic cashew cream can be made sweet by adding a dash of vanilla extract; or you flavour it however you like to use with pasta (it’s very bland on its own!). You will need a blender (a stick blender will do).

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Ingredients:

  • 80g (1/3 cup) cashews
  • hot water to cover
  • half a red pepper, deseeded
  • About 2 cm of red chili, deseeded and finely sliced
  • 2 cloves garlic, peeled and finely chopped
  • a little oil

Method:

To make the basic cashew cream, tip the cashews into a bowl and cover with boiling water. Leave to soak for 10 mins, then tip the lot into a blender and whizz until smooth. (If you’re making it sweet, add vanilla extract to taste and whizz again; if savoury, see below…)

Put the red pepper on a plate and microwave for about 3 mins (if you don’t have a microwave, spray lightly with oil and roast for 20 mins). Leave to cool slightly and remove the skin.

To make the cashew cream, tip the cashews and water into a blender and blend until smooth. (Keep it in the blender for now as we’ll add more ingredients in a second!)

Heat the oil in a small pan, add the chili and garlic and sauté until soft. Add to the blender with the red pepper, and blitz again. (If you’re serving with pasta, start cooking the pasta at the same time as you heat the oil.)

Pour the sauce back into the pan and heat through – you might need to add a little water, depending on how thick you like your sauce. Serve with the pasta.

Tweaks: 

  • Alfredo: omit the chilli and red pepper, swap the oil for sunflower margarine and sauté 125g of sliced mushrooms with the garlic; then add the cashew cream and heat through)
  • Omit the red pepper and chilli, add a teaspoon of prepared wholegrain mustard to the garlic, add the cashew cream and then stir in some roasted veg and heat through
Lockdown, Recipe, Uncategorised

Lockdown – squash, pepper and bean curry recipe

SQUASH, PEPPER AND BEAN CURRY

Takes 30 mins + prep; serves 4

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Ingredients:

  • 1 red onion, diced
  • Olive oil
  • 25g fresh ginger, chopped (or 1/2 tsp ground)
  • 1/2 tsp ground cumin
  • 1/2 tsp turmeric
  • 1 tsp garam masala
  • 1/2 tsp smoked paprika
  • 1 tsp chilli powder
  • 1 X 400g tin chopped tomatoes
  • 1 red pepper, cored and cut into chunks
  • 600g squash, peeled and diced (can swap this for same weight of courgette, aubergine, other coloured peppers etc)
  • 1 X 400g tin black beans, rinsed and drained (or other beans, or chickpeas)
  • 150ml stock
  • couple of large handfuls of spinach (opt)

Method:

  1. Heat the oil in a large pan and saute the onion for 2 mins
  2. Add the garlic, ginger, spices and tomato puree, and saute for 1 min
  3. Add chopped tomatoes, stock and other veg, simmer for 20 mins
  4. Add the beans, simmer for 5 mins
  5. Add the spinach, if using, and wilt

Serve with rice or naan bread

Lockdown, Recipe

Lockdown – dhal recipe

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Based on a recipe by Anna Jones – uses mainly storecupboard ingredients

35 mins + prep; cooked on stovetop; serves 4
Ingredients:
a little oil
2 cloves garlic, peeled and chopped
Fresh ginger (thumb-sized piece), peeled and grated (or 1 tbs of the stuff in a jar, or 1 tsp ground will do!)
1 green chilli, deseeded and finely chopped (can use red)
1 red onion, peeled and chopped
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
1 tsp ground cinnamon
200g dried red lentils
400ml stock
2 large handfuls of spinach
bunch of fresh coriander, chopped (can live without this…)
Juice of 1 lemon

Method:
Heat the oil; saute the garlic, ginger, chilli and onion for 10 mins.

Add the ground spices and saute for 30 seconds.

Add lentils, coconut milk and stock, bring to the boil, turn the heat down and simmer for 25 mins. (Check it and stir every so often so it doesn’t catch on the bottom.)

Stir in the spinach, chopped coriander and lemon.

Serve with rice or carb of choice (we also did roasted veg with ours – courgette, mushrooms, pepper – cut into 2cm pieces, mist with oil, bake at 180C for about 20 mins)