Indian Red Lentil Fritter Protein Bowl

You know what gets me excited? Bowl food.  The best kind of food requires a bowl! Cereal, Ice cream, soup and pudding just to name a few.  It’s also just so convenient, take stuff you have and just dump it into a bowl, garnish with some parsley and voila, you have yourself a fancy meal.

Since becoming pregnant I’ve become the messiest eater in the world, nothing seems to want to make it into my mouth or stay on a plate, at least now I don’t have the big belly that things can just bounce off of.  Bowl food makes things a little less messy and its harder to get a baby foot in a bowl than it is getting it on a plate.

Obviously you can see that my love for bowl food runs deep! My go to recipe is my amazing falafel bowl recipe, but when I don’t have tahini on hand I love my Indian inspired bowl.

This bowl is filled with grains, legumes and a whole lot of vegetables, that’s all you need for an amazing protein bowl recipe anyways, right, but this one gets topped with a wonderful nectarine sauce to balance out all the delicious flavours that this recipe consists of.  The yum factor is over the top!

INDIAN RED LENTIL FRITTER PROTEIN BOWLserves 4

Ingredients

Red lentil Fritters

  • 3/4 cup red lentils, rinsed and soaked in a cup of water for 3 – 4 hours or overnight
  • 1 cup spinach, washed
  • 1/2 tsp cayenne pepper, or more according to your taste
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp turmeric
  • 1/2 tsp baking soda
  • salt and pepper to taste, I’m quite heavy handed with my salt to really get a taste going
  • 1/2 cup fresh cilantro
  • oil for frying

Roasted Carrots and Beetroot

 

  • 2 large carrots, peeled and chopped
  • 2 large beet peeled and diced
  • 2 tbsp oil
  • 1 tsp garlic powder
  • 1/2 tsp cumin powder
  • 1/2 tsp coriander
  • 1/2 tsp turmeric
  • 1/2 tsp turmeric
  • 1 tbsp fresh turmeric chopped
  • half a lemon
  • salt and pepper to taste

Turmeric Rice

  • 2 cups cooked brown rice
  • 1 tbsp oil
  • 1 clove garlic
  • 1 inch ginger minced
  • 1 tsp ground turmeric
  • salt and pepper to taste
  • 1/4 cup of water

Nectarine dressing

  • 1 nectarine, chopped
  • 3/4 cup coconut yogurt  or yogurt
  • zest of half a lemon
  • half a lemon juiced
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1 tbsp fresh coriander chopped
  • 1/2 tbsp liquid sweetener

Assembly

  • chopped red cabbage
  • Chopped fresh coriander

Directions

Preheat oven to 180 degrees C /  425 degrees F

Red lentil fritters

Drain the red lentils well and rinse.  Place all the ingredients into a blender and grind until smooth-ish, with some grit to them.

Heat oil in a large frying pan over medium high heat.  Form little 1 tbsp disk with your hands and drop into the oil.

Fry until golden brown on both sides.

Place on paper towel.

Roasted Carrots and Beetroot

Mix everything in a bowl until well covered and place on a baking sheet.

Bake for 20 minutes or until tender.

Turmeric rice

Add the oil to a pan and saute the garlic, ginger and turmeric.

Add the rice and water and season with salt.  Stir.  Its ready when the water is evaporated.

Nectarine yogurt dressing

Place everything in a blender and blend until smooth

Assembly

In a bowl add 1/2 cup of rice, roasted vegetables, chopped red cabbage, red lentil fritters.  Drizzle with dressing and garnish with coriander.  Serve

Flavourful Aquafaba Mayonnaise

Unless you’ve been living under a rock, everyone in the vegan/ allergy world has heard about the miracle that is aquafaba! If you haven’t its okay, my dear little rock dwelling friend, now you know about the miracle that is basically bean juice…..Yes, bean juice, or the brine left behind in a can of chickpeas for the less dramatic.  This miracle brine has been a lifesaver for egg-free cooking, being able to be whipped up to make light and fluffy meringue, macaroons, replacing eggs in cakes and baked goods and making the most amazing thick egg free mayonnaise.

This flavourful mayonnaise is something you definitely need to try.  Garlicky with  the perfect amount of tang, this is a recipe to keep bookmarked and keep making over and over. Its also really versatile, play around with it until you have something that makes your taste-buds sing, if you like more garlic.  Add it! This is a perfectly flavoured recipe for me, but we all like things differently.  Add some herbs for a fancier mayonnaise or an added taste kick.  Just be prepared to feel like a cooking genius, this recipe is that easy to whip up, but will impress all your friends and family.

FLAVOURFUL AQUAFABA MAYONNAISEserves 16 

Aquafaba  Mayonnaise

Ingredients

  • 3 tbsp aquafaba, the leftover brine from a can of chickpeas, or freshly cooked beans.
  • 1 heaped tsp Dijon mustard
  • 1 tsp garlic powder
  • 1 – 2 tbsp white wine vinegar
  • 1/2 a lemon, juiced and zested
  • 1/2 tsp – 1 tsp liquid sweetener
  • salt to taste
  • 3/4 – 1 cup oil ( I used olive oil, but sunflower or canola would work)

Directions

Combine all the ingredients except the oil in a blender or food processor.

While blending on low-medium, start adding the oil slowly.  About a tablespoon at a time, until you’ve used up all the oil.   The mixture will thicken up fast.

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Taste and adjust seasoning.

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Transfer to a bowl or glass jar.  Store in fridge for 2 weeks.  Use on everything!