It’s giveaway time!
I was very excited to be asked to develop and shoot a cookbook for Penguin Books. In fact, it’s been a real personal moment for me on my transition out of my old career in to focusing on food full time, and definitely one of the achievements I’m most proud of — I hope there will be more to come!
Buddha Bowls is out now and full of more than 50 vegetarian and vegan recipes made up of four core components designed to nourish your bod from the inside out, each served up in a pretty bowl of your choosing (it really was a delight of a brief for a prop junkie like me).
- Leafy veg
- Raw and cooked veg
As you might expect, the dishes take influence from all over the world, and over the coming weeks I’m going to be sharing three recipes from the book here on my blog, starting with this one — beetroot falafel with chipotle yogurt.
Those who know me well will know that balls are close to my heart (no jokes please), which meant I had to get some spherical action happening in the book — and this one is in fact the same recipe for the Wizard of Oz that we were serving up at Curveball in London.
Earthy beetroot lends itself perfectly to falafel making, with the chipotle infused, spicy smokey yogurt and fresh lime making all the flavours in the bowl really come to life. Yums.
To get your hands on a copy, I’m giving one away with each recipe post over the next few weeks — to enter simply leave a comment below and sign up for blog updates on my site!
The small print...The winner will be picked at random at 9am on Tuesday 20th March and there’s no cash alternative to the prize.
Happy Eatings x
For the falafel
- 125g fresh beetroot, peeled and coarsely grated
- ½ can chick peas, drained and rinsed
- ½ onion, diced
- 1 clove garlic
- 1 tsp each ground coriander and cumin
- ½ tsp salt
- 75g wholemeal breadcrumbs
- ½ egg
- A small handful fresh coriander, stalks included
For the rest
- 100g cooked giant cous cous
- 100g cauliflower ‘rice’
- 50g cooked black rice or millet
- 100g raw peeled diced broccoli stem
- A pinch chopped fresh parley
- A handful of sprouting seeds and nuts like peas
- A handful fresh watercress
- Juice of 1 lime
- 1 tsp sunflower seeds
- 110g natural yogurt
- 1/2 tbsp chipotle paste
- Preheat your oven to 190°C (fan).
- Mix together the yogurt and chipotle paste and store in the fridge.
- In a food processor combine all the falafel ingredients apart from around 1/3 of the raw grated beetroot. Blitz until just smooth and decant in to a mixing bowl, add the remaining beetroot and mix to combine. Form in to falafel balls and bake in the oven for 25 minutes, turning once during cooking.
- While they’re cooking, combine the cous cous, cauliflower rice, rice or millet, broccoli stem and parsley in a bowl with the juice of half a lime and a glug of extra virgin olive oil, season with salt and pepper to taste.
- Pile the grains in to a bowl with the sprouting nuts and seeds and top with the hot falafel, finish with the watercress, another squeeze of lime over the falafel, the chipotle yogurt and sunflower seeds.