By ingredients: pantry items
Pulses:
Lentils:
Beans:
- Mexican bean chilli (a mix of any beans, and bean stock too)
- 5min lasagna substitute (a mix of any beans)
- Buckwheat, broccoli, beans (black beans)
- Aubergine curry with butter beans (Baingan bharta) (butter beans)
- Veggie burger (red kidney beans)
- Spicy mushrooms with bean mash (white beans)
- Broccoli with bean mash (white beans)
- Chard with bean mash (white beans)
Chickpeas:
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 butter beans (add 2 bay leaves) and red kidney beans, 10 for white beans, 5 for black beans. Allow natural release of steam. Uncooked red kidney beans are toxic.
Grains:
Buckwheat:
Quinoa:
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:
Hazelnuts:
Pistachios:
Pumpkin seeds:
Sesame seeds (as tahini):
Sunflower seeds:
Walnuts: