By ingredients: pantry items

Pulses:

Lentils:

• Tahini lentils with quinoa

Beans, any:

• Mexican bean chilli (uses bean stock)
• 5min lasagna substitute

Beans, white:

• Spicy mushrooms with bean mash
• Broccoli with bean mash
• Chard with bean mash

Beans, black:

• Buckwheat, broccoli, beans

Chickpeas:

• Sundried tomato chickpea stew
• Beetroot, chickpeas, kale
• Moroccan tagine
• Modern aloo tikki

Cooking pulses in an Instant Pot:

• Chickpeas - 500g chickpeas, 36g salt, 10g soda, 2kg water. Soak overnight. Wash. Boil in water with 2 bay leaves for 25 minutes on high pressure. Allow natural release of steam.
• Beans - 500g beans, 36g salt, 2kg water. Soak overnight. Wash and boil in water on high pressure - 16 minutes for red kidney beans, 10 for white beans, 5 for black beans. Allow natural release of steam. Uncooked red kidney beans are toxic.

Grains:

Buckwheat:

• Buckwheat, broccoli, beans
• Cauliflower, peppers, buckwheat

Quinoa:

• Tahini lentils with quinoa
• Quinoa, grapefruit and avocado salad

Nuts/seeds:

Almonds:

• Sundried tomato and almond pesto pasta
• Cauliflower, peppers, buckwheat
• Caponata
• Moroccan tagine
• Brussels sprouts with Parmesan (as flakes)
• Broccoli, squash and avocado salad (as flakes)

Cashews:

• Pineapple red Thai curry

Hazelnuts:

• Runner beans with hazelnuts

Pistachios:

• Courgette and pistachio salad
• Fruity goat cheese and pistachio salad

Pumpkin seeds:

• Kale, squash and apple salad

Sesame seeds (as tahini):

• Tahini lentils with quinoa
• Beetroot, chickpeas, kale
• Celebrating a good tomato
• Celebrating a good cucumber

Sunflower seeds:

• Cabbage on sunflowers

Walnuts:

• Beetroot, walnut and grapefruit salad
• Carrot and walnut pasta
• Parsley and walnut pesto pasta
• Potato salad with walnut dressing