Head to one of our Favourite Recipes!!

These recipes were developed by members of the TRUE-project consortium

Hummus with Deep-Fried Vegetables

Ingredients

Preparation

• Hummus
  • Drain the chickpeas, keep the water and set aside. Transfer the chickpeas to a food processor. Add the lemon zest, lemon juice, tahini, garlic, ground cumin, salt, pepper, paprika and olive oil.
  • Beat until the chickpeas are pureed and all of the ingredients are completely combined. Add as much of the reserved water as needed to make the hummus as smooth and creamy as you like. Beat again, until completely incorporated and smooth. Taste the hummus and adjust the seasoning and lemon juice according to your preferences.
• Deep-fried vegetables
  • Heat the deep-frying oil in a pot on the stove. Peel and cut the vegetables into handy pieces. Mix well the flour and the egg and add some water if too thick. Put the breadcrumbs to a plate.
  • When the oil is hot enough (if you stick in a wooden spoon, it makes little bubbles come up), lower the heat and give each piece of vegetable first to the flour and egg liquid and then flip it in the breadcrumbs. Deep-fry in the oil until gold brown and crispy.

Lentil Vegetable Pie

Ingredients

Preparation

• Preheat the oven to 220°C. Peel the vegetables and onions, cut into small pieces. Finely dice the garlic. In a big pot, heat the oil and steam onions on medium heat until translucent. Add vegetables and stir for 5 minutes. Add grape juice and tomato paste. Put on high heat and let reduce. Add lentils, canned tomatoes and stock, bring to a boil and let it cook for 45 min on medium heat. After 20 minutes, add thyme leaves.
• In the meantime, peel and dice potatoes and sweet potatoes into small pieces. Bring the potatoes to a boil in salted water, after 5 min add the sweet potatoes and boil for another 15 minutes.
• Hard-boil the eggs for 10 minutes, hold under cold-running water, peel and cut into half.
• Temperate lentil vegetables with salt and pepper and give to a large, ovenproof pan. Evenly spread the egg halves on top. Drain the potatoes, add cheddar and salt and mash with a potato masher or a fork. One by one, add the yolks and mix well.
• Arrange mashed potatoes on top of the vegetables with a spoon. Bake in the oven for 25-30 minutes.

Kidney Bean Brownie

Ingredients

Preparation

• Preheat the oven (200°C).
• Rinse and purée the kidney beans, melt the butter.
• To a large mixing bowl, give melted butter, eggs, sugar, vanilla extract, bean
• purée, cocoa powder and flour and mix until combined. Pour batter to a small
• baking pan with baking sheet.
• Bake for 25 minutes or until a toothpick comes out clean.
• Leave to cool down and cut into squares.

For More Such Recipes Head to: TRUE-Project Consortium