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Saturday

Banana pancakes

Breakfast

Banana pancakes
Pancakes with bacon and maple syrup

Ingredients

  • 1 banana
  • 1 tbsp sunflower oil, plus extra to oil the pan
  • 1 tsp lemon juice
  • 1/2 tsp ground cinnamon
  • 100 g plain flour
  • 1/2 tsp baking powder
  • 400 ml soya milk
  • maple syrup, to serve

Method

  1. In a mixing bowl, mash the banana with a fork and whisk in the oil, lemon juice and cinnamon. Add the flour and baking powder. Stir while gradually adding the soya milk. The batter will take on the consistency of yogurt.
  2. Place a frying pan on a medium heat. Oil it using a little sunflower oil on a scrunched piece of kitchen towel. Drop tablespoon-fuls of batter onto the pan and swirl so it spreads across the surface. When bubbles pop and the glossiness of the pancake becomes matte (about two minutes), flip over. Cook for a further couple of minutes.
  3. Place the finished pancakes on a plate. Repeat the process until the batter is used up. Serve hot with maple syrup.

From Tesco Real Food  

Serves 4

Lentil sausage rolls

Lunch

Lentil sausage rolls
Individual pork pie

Recipe credit to Sustainable Kitchen

A healthier and tastier alternative to the high street versions! These lentil sausage rolls make for a great lunch or snack.

Ingredients

  • 75g brown lentils
  • 1 small onion, finely chopped
  • 2 cloves garlic, crushed
  • ½ cup mushrooms
  • 3 tsps tomato paste
  • 1 tsp English mustard
  • 1 tsp smoked paprika
  • ¼ tsp cayenne pepper
  • 1 tsp miso paste
  • 1-2 tbsp oil
  • 1 tsp agave
  • salt and pepper to taste
  • 1 sheet of puff pastry
  • sesame seeds & poppy seeds, for decorating (optional)

Method

  1. Rinse the lentils under cold water until the water runs clear.
  2. Add to a saucepan and cover with cold water, with at least 2.5cm of water above the lentils. Bring to the boil, then reduce the heat and simmer gently until tender, about 40-45 minutes. Drain the water, and set aside.
  3. Preheat the oven to 175C.
  4. Heat 1tbsp of the oil in a pan and gently fry the onion and garlic until softened.
  5. Finely chop the mushrooms and add to the pan with the garlic and onion and gently cook, until mushrooms have softened and all liquid has evaporated.
  6. Add the miso paste, tomato puree, paprika, cayenne and mustard to the pan and then add the drained lentils. Stir everything to combine. Let it simmer and cook until the mixture is nice and glossy (for approximately a couple of minutes) and any liquid has been removed. Add salt and pepper to taste. Set aside to cool.
  7. Once the mixture is cooled, lay out the puff pastry on a lined baking tray.
  8. Spoon the lentil mixtures in a line approx. 3 cm in from the left edge of the puff pastry. Roll the pastry
  9. Wet the edges with water to allow them to stick together fully.
  10. Slice the sausages 4-5 cm in length, brush with mix of agave and oil, to give a golden look when baked.
  11. Sprinkle with sesame and/or poppy seeds.
  12. Bake for 15-20 minutes until golden brown on top. Can be served warm from the oven or cold. Enjoy!

Dinner

Sweet potato shepherd’s pie
Shepherds pie

Tiff Williams of @veganattiffs

Ingredients

  • 850 g sweet potato, peeled and chopped
  • 30 g vegan butter
  • 1 tbsp cooking oil
  • 1 medium brown onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 carrots, chopped
  • 1 celery stick, chopped
  • 450 g chestnut mushrooms, roughly chopped
  • 1 tbsp dried thyme
  • 1 tbsp all-purpose seasoning
  • Salt and ground black pepper
  • 1 tin green lentils, drained and rinsed
  • 100 g frozen peas
  • 1 tbsp tomato paste
  • 250 ml vegetable stock

TIP: Find all-purpose seasoning in the World Foods section of your local supermarket, or in Asian and African/Caribbean shops

Method

  1. Boil the sweet potatoes in a pot until soft (roughly 25 minutes). Once soft, mash them with the butter and set aside.
  2. Preheat the oven to 180 °C. Meanwhile, add the oil to a large, deep pan. Add the onions and garlic and fry them until they are fragrant. Then add the carrots and celery, and fry for a further 3 minutes. Then add the mushrooms along with the dried thyme, all-purpose seasoning, salt and pepper (to taste). Continue to stir throughout and allow to fry for another 7 minutes.
  3. Add the lentils and peas to the pan. After 2 minutes, add the tomato paste and vegetable stock, mixing it all together. Allow everything to simmer for around 15 minutes.
  4. Butter your baking dish, and transfer the mushroom and lentil mix into it. Top it off with the mashed sweet potato.
  5. Bake the pie in the oven for 25 minutes and allow it to cool before serving.

Sweet potato shepherd’s pie

Sunday