Bhaji is simply an Indian-style fritter. Typically fried, they can be quite greasy and indulgent. Here, we bake them to make them healthier and avoid using oil. They work well served with hummus or soy yogurt-based raita (mint yogurt dressing).
500g red onions chopped into thin half moons
1/2 tsp ground ginger
1/2 tsp turmeric
1/2 tsp mild chilli powder
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp salt
For the batter:
100g gram flour - sieve
2 tsp ground cumin
2 tsp ground coriander
3/4 tsp turmeric
1/4 tsp ground chilli
1/2 tsp baking powder
1/2 tsp salt
Preheat your oven to 200 degrees.
Chop the red onions into thin half moon shapes.
Put a non-stick pan on high heat. Once the pan is very hot, add the onions and fry until they start to brown, this should take 3-4 mins. If they start to stick, just add a tsp of water and scrape any browning that is sticking to the bottom and incorporate into the dish.
Add the ground ginger, turmeric, milk...
This is a easy and super-comforting dish that is like a belly hug at the end of a busy day.
2 red onions
2 cloves garlic
250g mushrooms ideally a mixture including oyster, shiitake, chestnut, button
3 tbsp tamari/ soy sauce
100ml veg stock or water
250g wholemeal penne pasta
80g toasted cashew nuts (works out about 10 nuts per person- so still within guidelines)*
450ml soy milk or non dairy milk of choice
juice of half lemon
1 tsp salt
1 tsp garlic powder
organo or herb of choice to serve
1 chilli (optional)
*To toast raw cashew nuts just heat a non stick pan on medium heat, add the cashew nuts and keep them moving till they start to brown. This should take between 5-8 mins, be careful not to burn the nuts.
Peel and finely chop the onions and garlic, chop the mushrooms into small pieces. Fill and boil the kettle. Cook the pasta as per the instructions on the back of the pack.
Put a non-stick frying pan on high heat and...