Creamy Quinoa & Chia Porridge

Autumn is here, and it's getting too cool for cold breakfasts of raw chia pudding and green smoothies. The other morning I was trying to think of something warm and comforting for breakfast while browsing through food photos on Instagram (as you do), and I noticed a photo of banana chia quinoa porridge that was posted by Jessica Cox (a nutritionist with lots of great recipes), and I was inspired! I couldn't find a recipe, so I just made up my own. (Thanks for the idea, Jessica!)

I love quinoa, but whenever I've tried to make quinoa flakes into porridge it's usually ended up kind of sludgey, and I didn't really enjoy it. Until now. Adding chia made all the difference for me, as well as cooking it very lightly, not overcooking it. And I'm sure all the coconut cream, banana, cinnamon and nuts helped as well!

You could cook it in the Thermomix like I do, or in a pan on the stovetop if you keep the heat really low and stir until done. Or use the soak overnight method (below the recipe).

Note: The addition of mesquite powder is optional. I love to use it in my breakfast porridge as it's low GI and great for stablising blood sugar levels, plus it's high in minerals and protein. So when you combine that with chia and quinoa, you have a breakfast that keeps you from getting the blood sugar 'lows' all morning. (It's also slightly sweet, and has a caramelly flavour that goes well with the bananas and cinnamon.) Mesquite flour and chia are both traditional foods of native Americans, and it's really interesting to see these ancient 'health foods' making a comeback! My Cherokee great great grandma would be pleased to know I'm using them. :)

Quinoa & Chia Porridge

Serves 4

Weigh almonds into Thermomix bowl, and grind for 10 seconds on speed 9.
- 100g raw almonds

Add water and blend on speed 9 for 1 minute.
- 500g water

[Note: if you can't have nuts, you could use 600g of your preferred milk in place of the almond milk. Coconut milk is nice, and since it's so creamy you can reduce it to 300g milk plus 300g water.]

Add the quinoa flakes, chia seeds, honey, spices, vanilla, mesquite powder & salt, and cook at 50C for 5 minutes, reverse speed 2. (Gently blend it up for a few seconds first on speed 3 to mix together.)
- 50g quinoa flakes
- 50g chia seeds
- 2 Tbspns raw honey (or preferred sweetener)
- 2 tps ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp vanilla extract or vanilla bean paste
- 3 Tbspns mesquite powder (opt)
- a pinch of Himalayan salt

Spoon into bowls and serve topped with:
- coconut milk or yoghurt
- sliced bananas (or whatever fruit you like)
- chopped walnuts (opt)
- a drizzle of pure maple syrup
- a sprinkle of cinnamon


Overnight soak method:

Make almond milk, mix with other ingredients apart from toppings, and refrigerate overnight. Next morning, warm gently then serve topped with fruit, nuts, etc.

Bolognese Sauce in the Thermomix

I've heard people say they don't like bolognese sauce made in the Thermomix, because it's bland, and turns to mush. Well, I beg to differ. You can't blame the Thermomix for lack of flavour - that depends on what you put in, just as it does when you cook in a saucepan on the stovetop. And if it's the texture that's bothering you, let me reassure you it doesn't have to be 'mush'!

This is basically how I make my bolognese sauce; you can add to or subtract from it to make it the way you like it. You can use lamb, turkey or chicken mince instead of beef if you like. Or if you want a vegetarian version, leave out the meat and add extra veges (eggplant and/or orange sweet potato is nice), and more mushrooms. For a grain free version, serve on raw zucchini 'noodles', or steam thin strips of cabbage in the Varoma while you cook the sauce in the bowl.

If you like, you can mince your own meat first. I find I can often get a bulk rump cheaper per kilo than minced beef, so this is a great way to save money. It also means you can get a 'chunkier' sauce if that's what you want. (And it's also good to know that your mince is just 'meat', and doesn't have lots of fat, gristle and water mixed in to bulk it out... and maybe other hidden additives and preservatives as well!)

To mince your meat: Cut the meat into 2 cm cubes (semi-frozen is easiest), weigh in 300-400g, and mince by setting the speed dial to the closed lid position and pressing the Turbo button 3 or 4 times. This will be chunkier than you probably want it, but remember it will break down a little during cooking.

Serves 6-8.

1. Chop onion & garlic on speed 5 for 3 seconds:
- 1 large onion, halved
- 3 or 4 cloves garlic (to taste)

2. Add oil and cook for 3 minutes at 100C, reverse, speed 1:
- 30g olive oil

3. Add vegetables & herbs and chop roughly - speed 5 for 8 seconds; or chop longer for 'grated' veges:
- 500g vine-ripened tomatoes, halved
- 150g carrots, quartered
- 1 celery stick, quartered (including leaves)
- 100g zucchini, quartered
- half a red capsicum (opt)
- a large handful fresh basil, some fresh oregano & a sprinkle of fresh rosemary
OR 2 tsp of dried Italian herbs

4. Add remaining ingredients and cook for 25-30 minutes at 100C, reverse, speed soft:
- 400g minced beef (or lamb, turkey or chicken)
- 100g thickly sliced mushrooms
- 60g semi-dried tomatoes (opt.)
- 100-150g sliced Kalamata olives (opt.)
- 120g tomato paste
- 1 tsp balsamic vinegar
- 1 Tbspn Rapadura
- 2 Tbspns vegetable stock paste (or a meat stock paste like the one in this recipe)
- 50g red wine or water

While the pasta sauce cooks, I cook the pasta on the stovetop. Or if I'm doing a grainfree version, I use my Benriner to make zucchini 'noodles', or thinly slice cabbage and steam in the Varoma while the sauce cooks. (Use Varoma temp and add 50g more water, cooking for 25 minutes.)

If you're cooking for less people, you can halve the recipe, add 100g water, and after 10 minutes cooking time add 250g raw pasta to the sauce and cook for 8-10 minutes more. (Make sure it's on reverse, or you WILL have mush!)

So there's some bolognese-sauce-making hints - tweak to taste!

Huevos Rancheros and Vegetarian Nacho Sauce with Kidney Beans

 

Huevos Rancheros for one!

{Dairy-Free, Gluten-Free, Grain-Free}

 

Okay, lots of people are asking for this recipe, so here it is. This is actually two recipes in one, as I use the same sauce for both recipes. Huevos Rancheros (or 'Ranch Style Eggs'), and Vegetarian Nachos.

 

Huevos Rancheros are great for a hearty, protein-rich breakfast, or for a quick dinner when you really don't feel like cooking. Or pretty much any time in between. :) Basically, for those of you who are wondering, they are eggs poached in a spicy, Mexican style tomato sauce. Kind of like a salsa, but a little more soupy. I add kidney beans to mine, but they're optional. As the eggs poach in the simmering sauce, it will thicken up, so the end result is more like a cooked salsa with poached eggs.

 

I use the same sauce for nachos, only I don't add water. I make the sauce in my Thermomix, and it's so, so easy and quick. If you keep a couple of tins of kidney beans and a bag of plain (preferably organic) corn chips in the cupboard, and always have tomatoes and eggs on hand, you'll never be stuck for a quick meal or two.

 

Here's both recipes, starting with the nacho topping:

 

 

Nachos with Kidney Bean Topping (and Avocado Cheese)

{Recipe for avocado cheese still in the 'tweaking' stage...}

 

 

Vegetarian Nacho Topping with Kidney Beans

 

1. Place in Thermomix bowl and mix on speed 5 for 5 seconds:

- 1 onion, halved

- 2-3 cloves garlic

 

2. Add oil and saute for 2 minutes, 100C, speed 1:

- 30g olive oil

 

3. Add and chop for 5 seconds on speed 6:

- 400-450g fresh tomatoes, halved (4-5 tomatoes)

 

4. Add and cook for 5 minutes, 100C, speed 1:

- 160g tomato paste

- 2 Tblspns Rapadura or 1 Tblspn honey

- 1/2 to 1 tsp chilli powder (depending on how spicy you like it)

- 1 tsp cumin powder

- 1 tsp coriander powder

- 1 tsp dried oregano

- 1 tsp smoked paprika

- 1 tsp balsamic vinegar

- 1 tsp vegetable stock paste OR salt to taste

 

5. Add beans and cook for 2 minutes, 100C, reverse speed 1:
- 2 tins of kidney beans, drained & rinsed

Serve over the top of corn chips or fried/baked corn tortillas; top with dairy free sour cream and guacamole if you like.

OR

Use the sauce to make Huevos Rancheros!
(I often make nachos, then use the lefover sauce for Huevos Rancheros for one or two people.)

Huevos Rancheros

1. Pour sauce into a heavy based frying pan. (I use my big Scanpan if I'm making this for the whole family, or my small cast iron skillet if it's just for one or two.)

2. Add a little water, so the sauce is a bit soupy and will be able to simmer, and won't just bubble and spit and stick to the bottom of the pan. (Depends on how much sauce you're using as to how much water to add - I just guess.)

3. Turn stove on to medium heat and warm sauce until it's bubbling. Turn heat down to a simmer and let it simmer for a minute or two.  Make indents in the sauce with a large spoon, and crack eggs into the sauce. I usually use 2 eggs per person, so again, it depends on how many you're cooking for.
- 2 eggs per person

{Note: if you can have cheese, you might like to grate some cheese over the top of the eggs. I skip this step - they still taste great without the cheese.}

4. Place a lid on the pan and allow the eggs to poach in the sauce for a minute or so, depending on how you like your eggs... I only cook mine briefly, as I like them gooey, like this:

But feel free to cook them longer if you don't like them gooey. :)

5. Huevos Rancheros are traditionally served on a fried corn tortilla, but I generally have them by themeselves for breakfast. Or if it's dinner, I'll serve them over some plain corn chips, with a green salad on the side.

So simple! Enjoy :)

 

Black Bean Mole (Chilli Beans with Chocolate)

I love Mexican food. Well, maybe I'm really talking 'Tex-Mex' food, as that is what I was raised on.  My parents are from south-west Texas, and my big sister was born down on the border of the southern tip of Texas, where it pokes into Mexico, in a town called McAllen. Down there, you have to look hard to find signs in English; the shop assistants greet you in Spanish (much to my confusion as a teenager) and the food is awesome! (Albeit rather SPICY!!) 

My big sister & I at our friend's house in Mexico, 1978

My family moved to Australia just before I was born, and I grew up mostly in Far North Queensland, with occasional trips back to Texas. My friends always found the food we ate quite fascinating. Most of them had never even heard of tortillas (which is NOT pronounced tor-till-uhs, but tor-tee-ahs!), let alone refried beans, fajitas or enchiladas. They didn't have leftover cornbread for breakfast like we did, either mushed up with milk, or toasted and dripping with melted butter and maple syrup. And if you mentioned jalapeños, chimichangas, huevos rancheros, hominy or tamales, they just looked puzzled. Unless they'd been over for dinner before... then they looked hungry! They knew if Mum was cooking Tex-Mex, they'd better find a way to get invited to stay. Same as when she was cooking fried chicken. But that's getting off the topic...

Sauteeing capsicum for fajitas, while cooking up some spelt tortillas

So fast forward to 2012, and Mexican food is much more well-known in Australia. In fact, it's quite 'the thing', with authentic Mexican restaurants popping up around the country, online suppliers selling everything from ancho chillies to masa harina (for making corn tortillas), and Mexican food trucks cruising the city streets. Hey, I can even buy masa harina, hominy and tomatillos from my local IGA, and I live practically in 'the sticks'!! I'm loving this new awareness of Mexican (and Tex-Mex) food, because this is the home cooking I grew up on, and it says 'comfort food' like nothing else does.

Being an incurable chocoholic, one of my favourite Mexican dishes is the national dish of Mexico, 'mole poblano' (pronounced 'MOH-lay') - a thick chocolate chilli sauce, complex and delicious, which is usually served over turkey or chicken.

Many legends surround the origin of mole poblano. The most common one goes like this. Sometime in 1680's at the Convent of Santa Rosa in Puebla, the convent nuns heard that the archbishop was going to pay them a visit. They went into a panic because they were poor and had almost nothing to feed him. They prayed, and brought together the little bits of what they did have: chillies, spices, day-old tortillas, nuts, a little chocolate and more. They made a thick sauce out of these ingredients, killed an old turkey they had, cooked it up and served it with the sauce. The archbishop loved it. Mole poblano was born. [via this article and Wikipedia]

Every region of Mexico seems to have their own version of mole. It can be anything from dark, thick and chocolatey, to soup-like and bright green. There are red, yellow and black moles, some are served with turkey, chicken or pork, and some with vegetables. "All mole preparations begin with one or more types of chili pepper. The classic moles... such as mole poblano and mole negro, include two or more of the following types: ancho, pasilla, mulato and chipotle. Other ingredients can include black pepper, achiote, guaje (Leucaena leucocephala), cumin, cloves, anise, tomatoes, tomatillos, garlic, sesame seeds, dried fruit, hoja santa and many others. Mole poblano has an average of 20 ingredients; mole almendrado has an average of 26, and Oaxacan moles can have over 30. Chocolate, if used, is added at the end of cooking." [Wikipedia] Some moles contain ground up nuts or pepitas, ground up cacao nibs or beans instead of chocolate, cinnamon, jaggery (similar to Rapadura), and even plantains! As you can see, there's lots of room for experimenting, so feel free to add to my recipe and tweak it to your taste. I don't have access to Mexican chillies where I live, so I just used regular red chillies - but if you can find ancho, pasilla and mulato chillies (lucky you!), try those. This recipe will give you an idea of how to use them - they're not super hot, they're kind of smokey.

Traditionally, mole takes days to make. The ingredients are roasted and ground up first, which, if done by hand, takes a full day in itself. The resulting powder or paste (depending on the ingredients in it) is mixed with broth and simmered in a heavy clay cauldron until it becomes a thick sauce. It has to be stirred constantly so it doesn't burn. That's the traditional way, which obviously isn't done so much these days. Mostly people just buy a mole paste in a jar and add stock, a bit like making a curry from a jar of curry paste.

Slow-roasting the tomatoes, onions and garlic

As you know, I'm all for making quick and quirky versions of my old favourite recipes, using basic ingredients and my trusty Thermomix. (See for example Spelt Tortillas, Mexican Quinoa, Fajitas, Dairy Free Sour Cream and Mexican Black Bean & Chorizo Soup.) My version of Black Bean Mole won't take you days, although it IS more time consuming than most of my recipes. But it's totally worth it.

Note: If you're looking for black beans (also called turtle beans), you'll most likely find them at your local health food shop, or maybe in the International aisle of your grocery store. But if you can't find them, try kidney beans, or even a mixture of beans. In the mole below, I used a mixture of green lentils, black beans, and pinto beans. Still tasted great!

Black Bean Mole

1. First you need to pick through the dry beans and discard any that are shrivelled or have holes in them.

- 500g black (turtle) beans (uncooked)

Put them in a big stockpot and cover with water. Bring to the boil, simmer a minute or two, then turn off heat and leave the beans covered for 1-2 hours. (Alternatively, you can do an overnight soak by covering the beans with water in a large bowl and leaving to soak for 6-8 hours.)

2. While the beans are soaking, begin slow roasting the tomatoes, garlic and onion. You'll need:

- 5 large vine-ripened tomatoes, halved

- 1 or 2 Spanish onions, peeled and halved

- 4 large garlic cloves, in their skins

- Olive oil

- sea salt

- dried oregano

   Place the vegetables onto an oiled tray (onions cut side down) and drizzle all with olive oil, sprinkle with salt and oregano, and roast at 140C for 3-4 hours. (Take the garlic out after 2 hours, or when it's soft - don't let it cook too long or it'll go crunchy.)

3. While the veges continue to roast, drain the soaking water off the beans and place them in the Thermomix bowl. Add to bowl:

- 1/2 an onion (not chopped up)

- 2 garlic cloves (whole)

- 1 tsp of dried oregano

- 1 tsp olive oil

     Cover with water to the 2 litre mark. Cook at 100C for approx 2 hours (you'll have to reset the timer after 60 mins) reverse speed soft, with the rice basket on top instead of the MC. If it starts to bubble up, turn the heat down to 90C for a few minutes, then back up to 100C. Cook until beans are cooked through but not falling apart. It may take longer than 2 hours, depending on how old the beans are. They need to be cooked BEFORE you add any salt or tomatoes or they'll end up tough.

4. When beans are done, strain the cooking water off to a jug and reserve for the chilli. Toss out the garlic and onion.

5. Tip beans into a bowl and set aside for the moment.

6. Rinse and dry Thermomix bowl. Toast the chilli/es at 100C for 2 minutes, speed 1. Chop on speed 7, scraping down and re-whizzing if necessary.

- 1 or 2 large red chillies, deseeded and halved (or your choice of chillies, to taste)

7. Add and chop in tmx on speed 5 for 3 seconds:

- 1 carrot, quartered
- 1 stick celery, quartered
- 1/2 yellow capsicum, halved again
- 1 handful fresh coriander leaves (optional)

8. Add oil or ghee and cook for 5 minutes, 100C speed 1:

- 50g olive oil or ghee

9. Add spices and cook for another 2 minutes, 100C speed 1:

- 2-3 tsp ground cumin
- 3 tps smoked paprika
- 1-2 tsp dried oregano
- 1 tsp celtic sea salt or Himalayan salt

10. Add roasted veges to bowl (removing skin from garlic) and chop roughly on speed 5 for 5 seconds.

- roasted tomatoes, onions & garlic

11. Add beans to Thermomix bowl, along with:

- 250g of the reserved cooking water
- 2 tsps balsamic vinegar
- 2 tsps Rapadura
- 50g tomato paste
- 2 Tbspns vege stock concentrate

12. Cook at 100C for 15 mins, reverse speed soft - until water is bubbling and reducing. Grate in the chocolate and cook for another 15 mins at 100C, reverse speed soft, adding the extra cooking water as needed to keep the beans wet but not too soupy. (Remember, only fill the Thermomix bowl up to the 2 litre mark.)

- a couple of tablespoons grated dark chocolate (65-80% cocoa, dairy free, bittersweet)

13. Taste for the balance of flavours, add salt or spices or a splash more vinegar if needed. The flavour will improve as it sits. You'll notice it tastes even better the

next day!

Note: You can reheat it in the Varoma, on wet baking paper, with 500g of boiling water in the bowl.

Here's some suggestions of what to serve these beans with:

- corn bread
- brown rice cooked with a little turmeric and a tiny pinch of saffron
- guacamole
- roasted sweet potatoes
- grilled corn on the cob
- spelt tortillas
- corn chips

Black bean mole, roasted sweet potatoes, grilled corn, and cornbread

Enjoy!

Brown Rice Mushroom Risotto with Macadamia Cheese

Risotto is a family favourite around here, perfect for that quick meal when you can't be bothered cooking. (At least, it is when you have a Thermomix.) But too much white rice is not a good thing, so I decided to try making a brown rice risotto the other day. It was delicious - nutty, full of flavour, and very filling. My family aren't usually all that keen on brown rice, but they gobbled this up and asked for seconds! It takes a fair bit longer than regular risotto, but that's not really a big deal when your Thermomix is doing all the stirring and cooking for you... you can just put your feet up and relax until it calls you for dinner.

I love to serve this macadamia nut 'cheese' with this risotto - it makes all the difference! The risotto becomes creamy and nutty and 'cheesey' - it's a perfect match for the brown rice. Even if you usually enjoy parmesan on your risotto, try this and see what you think. You can also bake some pumpkin pieces and raw baby spinach to stir through once it's cooked for extra flavour. Enjoy!

1. Chop in Thermomix for 3-5 seconds on speed 5:

- 1/2 a brown onion

- 2 cloves of garlic

2. Add ghee or oil and cook at 100 degrees for 3 minutes, speed 1:

- 30g ghee or extra virgin olive oil

3. Add the remaining ingredients and cook at 100 degrees for 50 minutes, reverse, speed 1 1/2:

- 200g sliced mushrooms (a mixture is nice)

- 350g brown rice

- 2 Tblspns vegetable stock paste

- 1100g water

... and a dash of truffle oil if you have some!

4. Pour the risotto into your Thermoserver, stir through a couple of handfuls of baby spinach, and place the lid on to finish it off to a perfect consistency. Then rinse the bowl to make the macadamia 'cheese'.

Macadamia Cheese (inspired by this recipe)

Mix all ingredients in Thermomix on speed 6 for a few seconds, just until a crumbly consistency is reached. Don't overprocess, or you'll have cream cheese!

- 1 cup of raw macadamias

- 1 Tblspn lemon juice

- 2 Tblspns savoury yeast flakes

- 1 tsp onion powder

- 1/2 tsp sea salt

To serve the risotto, stir through a couple of handfuls of the macadamia cheese, then sprinkle some on top of each individual serving. You can also stir through some small pieces of baked pumpkin, or serve alongside.

Note: If you're in a hurry and can't be bothered nicely slicing the mushrooms, just chuck them in after you saute the onion and give them a quick chop on speed 3-4, just for a few seconds. That's what I did with the risotto in the photo. ;)

Baked Beans

Baked beans on spelt toast 

Baked beans on toast makes a great breakfast, lunch, or light dinner...  Here's a yummier, healthier version than the tinned ones, which are high in sugar and salt and who knows what else!  I keep a few tins of cannelini beans (or mixed beans) in the cupboard for quick meals like this, but if you have time, cook your own from dry beans and you'll save money.

With this recipe you can make vegetarian baked beans, or add bacon and/or minced beef to make it more of a hearty meal.  The bacon version does taste more like the traditional 'ham and beans', but if you'd rather use beef, that's nice too.

This recipe is kid-approved... I tried this recipe out on the boys and their friends, and one commented, "I didn't know baked beans could taste so GOOD!"  Hope you like it too!

1. Place in Thermomix bowl and chop for 2-3 seconds, speed 5:

- 1 onion, halved

- 2 - 3 whole bacon rashers, rinds removed (optional)

(Or, chop onion, then add 150g minced beef, or leave meat out altogether for a vegetarian version)

2.  Scrape down sides with spatula and add oil, then cook for 5 minutes, 100 degrees, speed 1:

- 30g olive oil

3.  Insert butterfly, add all other ingredients, and cook for 15 minutes, 100 degrees, speed 1:

- 3 x 400g tins of cannelini (or mixed) beans, drained and rinsed 

(or use about 1000g beans you've pre-cooked)

- 1 x 400g tin of crushed tomatoes

- 60g tomato paste

- 1/4 tsp mixed spice (or just a pinch of ground cloves)

- 2 bay leaves

- 25g molasses

- 25g Rapadura

- 1 tsp sea salt

- freshly ground pepper

- 100g water (optional - depending how thick you want the sauce)

4.  Remove bay leaves, check seasonings, and serve with some crusty bread!

Mexican Beans & Refried Beans

Here's my version for beans cooked in the crockpot, and how to use the leftovers as refried beans. Of course, you can cook them on the stovetop too, just simmer pre-soaked beans for a couple of hours until tender. This is just a basic bean recipe - if you are cooking beans with tomatoes, vinegar or sugar in them, don't add them until the beans are completely cooked as they prevent the beans from cooking.

1. Sort and wash the beans. Soak overnight if cooking on stovetop or with pressure cooker, to make beans more digestable, and cook quicker. If using a crockpot, you don't really have to soak them. If soaking, rinse and use fresh water for cooking.

Tip: if you're worried about beans causing digestive discomfort and gas, add to the soaking water one of the following - 3 Tblspns fresh chopped green chilies or 1 tsp fennel seeds; and add garlic and cumin to the cooking water.

2. Place in crockpot and cook on low overnight, or for about 9 hrs, until very tender:
- 5 1/2 cups (2 lbs) dry pinto or black beans
- about 3 - 3 1/2 litres (quarts) water, as needed
- garlic powder
- ground cumin
Drain most of liquid off beans, and reserve. (Leave a little in so they're not dry, or if you want a bean soup, leave it all in.)

3. Chop onions, garlic & chilli on speed 6 for 4 seconds, then saute in Thermomix with oil & butter (or ghee) for 5 minutes, 100 degrees, speed 1:
- 1/4 cup olive oil
- 1/4 cup butter (or ghee)
- 2 medium onions, chopped
- 2 to 4 cloves garlic, minced
- chopped fresh chilies, to taste (optional)

4. Add to beans in crockpot and leave to cook a little longer:
- Sauteed garlic & onion (& chillies if using)
- 1 Tblspn cayenne pepper or 3 Tblspns chili powder (if not using fresh chilies)
- 4 tspns ground cumin seed
- 2 tspns dried oregano
- 2 tspns sea salt, to taste

Variation: you can also add 1/2 cup red wine vinegar and 1/4 cup honey, although not if using for refried beans.

5. Serving idea: serve beans on brown rice, topped with:
- red onion rings
- minced fresh parsley
- wedges of boiled eggs
- smoked paprika

6. To make Refried Beans, drain beans, mash roughly in Thermomix (speed 3), adding some reserved liquid until they reach desired consistency. Serve in burritos or tostadas, or as a side dish, topped with some grated cheese and salad if desired.

Lentil Bolognese

Lentil bolognese with brown rice & corn

Lentils are one of the easiest legumes to digest (especially if soaked overnight), cook quickly, and are a good source of protein. As with all legumes, the protein in lentils is easier to digest if combined with a whole grain, such as spelt noodles or brown rice.

This is a hearty, satisfying vegetarian meal... lighten it up a bit with a nice, big, green salad on the side. It's nicest with fresh herbs and vine ripened tomatoes, and I like to add semi-dried tomatoes and tomato paste to make it richer.

1. Chop in Thermomix bowl for 5 seconds on speed 6:
- 1 onion, quartered
- 2 garlic cloves
- 1 carrot, quartered
- 1 celery stalk, quartered

2. Add oil and cook for 3 minutes, 100 degrees, speed 1:
- 30g extra virgin olive oil

3. Add tomatoes and chop for 5 seconds, speed 5:
- 400g fresh tomatoes, quartered (or can use tinned - if already crushed, don't chop again)

4. Add remaining ingredients and cook for 15 mins, 100 degrees, reverse speed 1:
- 250g red lentils
- 100g semi-dried tomato strips (opt.)
- 550g water
- 2 Tbspns vege stock concentrate or 2 tsp vege stock powder
- 2 Tbspns tomato paste (opt.)
- 1 tsp balsamic vinegar
- 1 tsp Rapadura
- 1/2 to 1 tsp dried oregano, or fresh to taste
- 1/2 to 1 tsp dried basil, or fresh to taste
- herb or sea salt
- freshly ground pepper

5. Serve over spelt or rice pasta, or brown rice, with a green salad.