By ingredients: pantry items

Pulses:

Beans:

• Mexican bean chilli - I usually cook a big batch of beans in a pressure cooker and then make this recipe to use up bean cooking liquid before freezing the rest of the beans.
• Spicy mushrooms with bean mash
• Broccoli with bean mash
• Chard with bean mash
• 5min lasagna substitute
• Beans’n’plantain
• Eastern European vinegret

Chickpeas:

• Coconutty millet with oven roasted vegetables
• Moroccan tagine
• Modern aloo tikki

Lentils (whole, e.g. Green, Brown, Beluga, Puy):

• Quinoa, lentil and tahini goodness
• Mushroom, lentil and barley ragu

Lentils (shelled, e.g. red):

• Carrot dhal

Grains:

Barley:

• Mushroom, lentil and barley ragu

Buckwheat:

• Miso cabbage with buckwheat
• Cauliflower with Romesco sauce

Buckwheat (as flour):

• Buckwheat crepes
• Sweet buckwheat crepes
• Banana buckwheat pancakes

Corn (as cornmeal / polenta):

• Summer polenta pancakes
• Winter polenta pancakes
• Mushroom, lentil and barley ragu

Farro:

• Farro, kale and squash bowl

Millet:

• Coconutty millet with oven roasted vegetables

Oats:

• Smoothies

Quinoa:

• Quinoa, lentil and tahini goodness
• Quinoa, grapefruit and avocado salad

Nuts/seeds:

Almonds:

• Sundried tomato and almond pesto pasta
• Cauliflower with Romesco sauce
• Caponata
• Moroccan tagine

Almonds (as flakes):

• Parmesan Brussels sprouts
• Broccoli, squash and avocado salad

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):

• Quinoa, lentil and tahini goodness
• Cucumber and tahini salad
• Tahini berries smoothie
• Tahin pekmez

Walnuts:

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