David and Stephen Flynn of The Joyful Pear cafes, cookbooks, programs and food output enterprise, are visitor cooks in The Irish Instances Wellness Month kitchen this 7 days, sharing dishes from their recently printed e-book, The Content Health System.
COTTAGE PIE WITH SWEET POTATO MASH AND CORIANDER DRIZZLE
This easy bake tastes even much better on day two. Provide with a uncomplicated green salad. It preferences like a stomach hug and can make a wonderful household dinner or a chilly lunch the upcoming working day
Serves 6-8 (requires 60 minutes)
2 medium carrots or parsnips
100g green beans
3 x 400g tins cooked Puy lentils or other inexperienced or brown lentils
6 sprigs of fresh new thyme
2 bay leaves
A pinch of salt
3 tablespoons tamari/soy sauce
750ml veg inventory
½ teaspoon ground black pepper
750g sweet potatoes
1 teaspoon salt
100ml non-dairy milk
A pinch of ground black pepper
}100g cashew nuts
15g contemporary coriander
1/3 teaspoon garlic powder
½ teaspoon salt
1 teaspoon balsamic vinegar
1. Preheat the oven to 180degrees Celsius/200 degrees.
2. Set the cashews nuts into a bowl, protect with boiling h2o and leave to soak for 10 minutes.
3. Chop the sweet potatoes and regular potatoes into uniform bite-dimension pieces so that they will prepare dinner evenly. Put them into a medium pan, deal with with drinking water, provide to the boil and cook until eventually comfortable, about 20-25 minutes.
4. Grate the carrots or parsnips. Trim the environmentally friendly beans and lower them in 50 %. Drain and rinse the lentils. Select the leaves off the thyme sprigs.
5. Set a different medium pan on a significant heat and add the grated carrot or parsnip. Insert the thyme leaves, bay leaves and a pinch of salt, mix perfectly and prepare dinner for 3 minutes, stirring once in a while. Add the drained lentils and the tamari/soy sauce, then slowly but surely insert the veg inventory. Increase the black pepper, deliver to the boil, then reduce to simmer, letting the stock little by little evaporate for 10 minutes, stirring from time to time.
6. In the meantime, make the coriander product. Drain and rinse the soaked cashew nuts. Set them into a blender with the rest of the coriander product elements (reserving a handful of coriander leaves for garnish) and blend right until good and smooth.
7. If the lentil combination is dry after it has thickened, add 2 tablespoons of water and ½ tablespoon a tamari/soy sauce and season. Increase the environmentally friendly beans and stir them as a result of the warm lentil combination, allowing them cook for a moment or two. Take out from warmth and set aside.
8. Drain the potatoes, then place them again into the pan and insert 1 teaspoon of salt and the non-dairy milk. Mash it all jointly until finally wonderful and smooth.
9. Take out the bay leaves from the lentil and veg mixture, then spoon into a 28cm x 20cm baking dish. Drizzle above 50 % the coriander cream, and distribute the sweet potato mash evenly on major. Bake in the preheated for 25 minutes, until the top rated crisps.
10. Ahead of serving, drizzle around the relaxation of the coriander product and garnish with the reserved coriander leaves.
Recipe from The Pleased Health System, by David and Stephen Flynn, revealed by Penguin Existence. thehappypear.ie
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