Made Lentil Bread today. It was a simple recipe from YouTube that I followed. It’s currently resting, cannot wait to try it though. Will be making a high protein spicy paneer chilly dip to go with it.

I was inspired by all the comments suggesting me to try incorporating lentils to have a good high protein vegetarian meal.

I love nothing more than a bright pasta dish that’s easy enough for a weeknight, but pretty enough to serve to friends for a spring get-together. This pasta is exactly that. All it takes is one pot of boiling water, a blender, and 20 minutes. To simplify things even further, the green sauce can be made ahead and stored in the fridge until go-time. It tastes as fresh and vibrant as it looks, just like spring in a bowl.

Spring Green Pasta with Burrata

Serves 3–4

Time: 20 minutes

Ingredients

• 1 cup (150g) green peas, fresh or frozen
• 1 large bunch spinach (~200g), washed thoroughly
• 1 large bunch basil (~50g)
• 1 small bunch fresh mint (15–20 leaves)
• 1 large or 2 small cloves garlic
• 1–2 lemons (juice, to taste)
• 1.5 oz (45g) parmesan, roughly chopped
• ¼ cup (loosely packed) parmesan, finely grated, plus more for garnish
• ⅓ cup (80ml) extra virgin olive oil, plus more for serving
• 500g pasta (1 box), preferably with ridges
• 1–2 small burratini (~125g, or whatever size burrata you can find)*
• Chili flakes
• Salt and pepper

*If you can’t find small burrata, use whatever is available. A large one works well, or cut it in half if you prefer less.

Instructions

1. Bring water to a boil

Bring a large pot of heavily salted water to a boil. Prepare an ice bath in a separate large bowl.

2. Blanch the greens

Add peas and cook for 20-30 seconds, until tender and bright green. Transfer immediately to the ice bath.

Blanch spinach for about 5 seconds, until just wilted and vibrant, then transfer to the ice bath.

Once cooled, drain well. Squeeze the spinach thoroughly to remove excess water.

3. Make the green sauce

In a blender, combine:

• Blanched peas and spinach
• Basil
• Mint
• Garlic
• Lemon juice (start with 1 lemon, taste and adjust to your preference)
• Parmesan chopped (1.5oz)
• Olive oil
• 2 Ice cubes and 2 tbsp cold water
• Salt and pepper

Blend until completely smooth and vibrant, about 1–2 minutes. The longer you blend, the smoother and brighter the sauce will become. Taste and adjust with more salt or lemon juice as needed.

4. Cook the pasta

In the same pot, cook pasta until al dente. Reserve at least 1 cup of pasta water, then drain.

5. Combine pasta and sauce

Return pasta to the pot with the heat off. Add the green sauce and about ½ cup of pasta water to start. Stir to coat, adding the grated parmesan (about a 1/4 cup) and more pasta water as needed until glossy and silky. The sauce should look slightly loose at this stage (see notes).

6. Serve

Plate the pasta and top with burrata, torn into pieces. Finish with a drizzle of olive oil, chili flakes, and extra parmesan.

Notes

• Squeeze the greens very well after blanching to remove excess water—use a clean dish towel if needed.
• Start with the juice of 1 lemon and adjust to taste. For a more lemon-forward dish, use up to 2 (my preference).
• Ice cubes help preserve the bright green colour when blending.
• Use more pasta water than you think. The sauce should look loose in the pot; the pasta will continue to absorb it as it sits, giving you that perfect glossy finish.

Shopping List

⬜ 1 cup green peas (fresh or frozen)

⬜ 1 large bunch spinach

⬜ 1 large bunch basil (~50g)

⬜ 1 small bunch fresh mint

⬜ 1–2 garlic cloves

⬜ 1–2 lemons

⬜ Parmesan cheese

⬜ Extra virgin olive oil

⬜ 500g pasta (1 box)

⬜ 1–2 small burratini (or whatever burrata you can find)

⬜ Chili flakes

A wild spring soop with sorrel, blood sorrel, nettle, dandelion, slad burnet, ground elder with wild garlic buds and oil topping, accompanied by homemade okara nuggets and some bread with wild garlic pesto. 🌿💫

Hi! I'm a student working on a school project about vegetarian diets. I would really appreciate it if you could fill out this short anonymous survey (about 2 minutes).

Thank you so much!

https://forms.gle/krmV7GQ5gRSzKz4y6

A tasty and popular Indian Cuisine from Maharashtra:)

Found this recipe and decided to try it. Had to share.. great summer recipe for a potluck, party, side or main dish..

Pasta Salad Ingredients:

• 12 oz whole grain rotini pasta
• 1 medium red onion, peeled and finely chopped
• 1 medium red bell pepper, stemmed, seeded, and chopped
• 1 medium yellow pepper, stemmed, seeded, and chopped
• 1 large jalapeño pepper, stemmed, seeded, and chopped
• 1 can (15 oz) no-salt-added organic chickpeas, drained and rinsed
• 1 can (15 oz) no-salt-added organic black beans, drained and rinsed
• 1 cup frozen whole kernel corn, thawed and drained
• 1 cup sliced cherry tomatoes
• 1/2 cup chopped fresh cilantro
• 1/4 cup finely chopped fresh parsley
• 1/4 cup crumbled part-skim cotija cheese or queso fresco
• 1 ripe avocado, peeled, pitted, and diced

Dressing Ingredients:

• 2 Tbsp lime zest
• 4 Tbsp fresh lime juice
• 2 Tbsp extra virgin olive oil
• 1 tsp honey
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/2 tsp smoked paprika
• 1/4 tsp chipotle powder
• 1/4 tsp freshly ground black pepper
• 1/4 tsp cayenne pepper (optional)

Directions:

1. In a large pot of lightly salted boiling water, cook the pasta according to package directions until al dente. Drain in a colander, then lightly drizzle with olive oil and toss to prevent sticking.
2. In a large mixing bowl, combine the cooked pasta, red onion, red bell pepper, yellow pepper, jalapeño, chickpeas, black beans, corn, cherry tomatoes, cilantro, and parsley. Toss to combine.
3. Add the cotija cheese and diced avocado, then gently toss again.
4. In a small bowl, whisk together the lime zest, lime juice, olive oil, honey, cumin, chili powder, smoked paprika, chipotle powder, black pepper, and optional cayenne pepper to make the dressing.
5. Drizzle half of the dressing over the salad and toss until evenly coated.
6. Refrigerate the pasta salad for at least 1 hour before serving.
7. Before serving, add the remaining dressing and gently toss again.
8. Store leftovers in an airtight container in the refrigerator for up to 1 week.

Sharing my home recipe which came out great! I'm always looking for easy ways to incorporate more healthy vegetarian dishes. The time to cook the eggplant will depend slightly on their size, so adjust accordingly.

One-Pan Plant-Based Eggplant, Chickpea & Orzo Bake

• ​Prep time: 15 mins
• ​Cook time: 25 mins
• ​Serves: 4 generous portions

​Ingredients

​The Base:

• ​2 medium eggplants, halved lengthwise
• ​2 cups dry orzo
• ​1 can (15 oz) chickpeas, drained and rinsed
• ​2 tbsp capers, drained
• ​2 cups marinara sauce (plus a few extra spoonfuls for the eggplant tops)
• ​2½ cups vegetable broth
• ​4 cloves garlic, minced
• ​2–3 tbsp olive oil (for searing)
• ​Black pepper and dried Italian seasoning to taste
• ​Fresh basil leaves, torn for finishing

​The Crispy Topping:

• ​½ cup Panko breadcrumbs
• ​1 tbsp olive oil
• ​A pinch of garlic powder

​Instructions

​1. Prep the Eggplant & Breadcrumbs

• ​Score the flesh of the eggplant halves in a crosshatch pattern, sprinkle lightly with salt, and let sit for 10 minutes. Pat completely dry with a paper towel.
• ​Make the topping: In a small bowl, toss the Panko breadcrumbs with 1 tablespoon of olive oil and a pinch of garlic powder until the crumbs look like wet sand. Set aside.

​2. The Deep Sear

• ​Preheat your oven to 400°F (200°C).
• ​Heat 2 tablespoons of olive oil in a large, oven-safe skillet (a large 12-inch cast iron works perfectly here) over medium-high heat.
• ​Sear the eggplant halves flesh-side down for 5 minutes without moving them, until deeply caramelized. Transfer to a plate.

​3. Build the Orzo & Caper Bed

• ​Turn the stovetop heat down to medium. Add a tiny splash of oil if the pan is dry.
• ​Drop the 2 cups of dry orzo directly into the pan. Stir constantly for 1–2 minutes until the grains look golden and smell nutty.
• ​Stir in the minced garlic, chickpeas, and drained capers. Cook for 30 seconds until the garlic is fragrant and the capers begin to warm through.
• ​Pour in the 2 cups of marinara and 2½ cups of vegetable broth. Add a generous grind of black pepper and Italian seasoning. Stir well, scraping up all the savory bits from the bottom of the pan, and bring to a simmer.

​4. Nestle and Bake

• ​Nestle the eggplant halves back into the skillet, skin-side down, pressing them gently into the bubbling orzo and liquid.
• ​Spoon an extra dollop of marinara sauce strictly over the top flesh of each eggplant piece.
• ​Bake uncovered for 12–15 minutes, until the orzo has absorbed most of the liquid but is still slightly saucy.

​5. The Crispy Crunch Finish

• ​Pull the pan out of the oven. Carefully pack your oiled Panko mixture directly onto the tops of the eggplant halves (keeping them off the wet pasta).
• ​Return to the oven for 5 minutes to let the eggplant finish softening.
• ​Turn the oven to Broil for the last 1–2 minutes, watching like a hawk, until the breadcrumbs turn a shatteringly crisp, golden brown.
• ​Remove from the oven, scatter the freshly torn basil over the top, and serve right out of the pan.

Am not a vegan, but would definitely recommend a try. They also have a stall at Spitalfields Market

recipe: https://www.dedondesacolasproteinas.com/curry-rojo-con-verduras-soja-texturizada-y-arroz/