Norified Chickpeas

2 cans of chickpeas, drained

2 bay leaves

2 large carrots, grated

1 onion, finely chopped

1 tsp paprika

1/2 tsp ground coriander

2 cans of chopped tomatoes

2 nori sheets chopped into 2cm squares 

Salt to taste

Oil for frying

Fry the onion in the oil until soft. Add the carrot and seasonings and fry until the carrot is soft. Add the remaining ingredients except for the nori sheets and simmer for about 20 minutes to allow the flavours to combine. Add the nori, remove the bay leaves, and blend half the mixture in a blender. Add the blended mixture back to the rest of the mixture and serve with rice, baked potatoes or my sandwich press potatoes as seen in the photos.

Note: To make sandwich press potatoes, grate three to four potatoes, spread evenly onto a sandwich press and cook until golden on both sides. Spread with butter, sprinkle with salt and serve.

Sushi

 When I make sushi, the fillings usually consist of cucumber and avocado. It is yummy but I wanted to expand my horizons a little and that led me to come up with the following. It was delicious!

1 cup of sushi rice, cooked according to the instructions on the packet 

3 TBS sushi seasoning

3 eggs

1 TBS soy milk

Sprinkle of salt

Sprinkle of mixed herbs 

Olive oil for frying

1 carrot, grated

1 lebanese cucumber, halved and sliced lengthwise (I only used half of the cucumber)

1 avocado, sliced

4 nori sheets

mayonnaise

soy sauce for dipping

Instructions:

Cook the rice according to the instructions on the packet. Once it is cooked, add the sushi seasoning and allow to cool to room temperature (I spread it out in a small casserole dish and placed it in the fridge). While the rice is being prepared, beat the eggs with the soy milk, salt and mixed herbs. Pour into a heated and oiled pan and fry on both sides until golden. Slice the egg in preparation for being used in the sushi. Spread a quarter of the rice across the bottom two thirds of a nori sheet. Place the fillings an inch from the bottom edge (use a quarter of the fillings for each roll). Add some mayonnaise and then carefully and firmly roll up the fillings inside the nori sheet from the bottom edge to the top. Slice into eight pieces and serve with soy sauce for dipping. Serves 2.

Creamy Chickpea Pasta

2 cans chickpeas, drained
2 medium carrots, grated
1 large zucchini, grated
6 medium mushrooms, chopped
2 small onions, chopped
2 garlic cloves, crushed
1/4 tsp turmeric
1/2 tsp dried basil
1/2 tsp mixed herbs
1/2 bottle pasata (pureed tomatos)
1 small can coconut cream
500g pasta

Cook pasta according to the instructions on the packet.  Fry the onion and then add the mushroom and garlic.  Once the mushrooms are soft, add the seasonings, carrot and zucchini.  Once carrot and zucchini are soft, add the chickpeas and pasata and simmer until the flavours combine.  Add coconut cream and serve over pasta.  Enjoy!

Serves: 8-10.

Chickpea and Tomato Curry

2 onions, roughly chopped
2 garlic cloves, crushed
2 large portobello mushrooms, chopped
1 tsp turmeric
1 tsp ground coriander
270mL can coconut cream
2 x 400g can chickpeas, drained and rinsed
3 large tomatoes, roughly chopped
Salt to taste

Fry onions.  Add garlic and mushrooms and fry until mushrooms are soft.  Add seasonings, chickpeas and tomatoes and cook until tomatoes have broken down and softened.  Add coconut cream and serve over rice or mashed potato with steamed vegetables.  Enjoy!

Serves 8-10

No Chew III: Borscht

3 large beetroots, chopped into 1cm cubes
2 onions, chopped
2 sticks of celery, chopped
2 TBS of tomato paste
1 TBS veggie style stock powder
Oil
6 potatoes, chopped into 1cm cubes
2 cups of water
Salt to taste

Fry onion and celery in oil.  Add remaining ingredients and cook until the beetroot is soft.  Blend and serve.

Note: I would normally add cabbage, but due to COVID-19 I want to avoid going to the shops if at all possible and I didn't have any cabbage at home.

By the way, these beetroots were picked from my housemate's garden!

No Chew II: Red Lentil Dhal

1 onion, chopped
1 cup of red lentils
Oil
1 carrot, chopped
6 potatoes, chopped
1/4 tsp ground cumin
1/4 tsp ground corriander
1/4 tsp sweet paprika
1/4 tsp turmeric
3 medium garlic cloves, chopped
2+ cups of water
Salt to taste

Fry onion in oil.  Add remaining ingredients.  Cook until the lentils and veggies are soft.  Blend and serve.