Ingredients

2 Tbsp Olive oil
1 Yellow onion, medium, roughly chopped
1 Clove Garlic, chopped
3 Tsp Freshly grated ginger
2 Tsp. Mild curry powder
1 Tsp. Cumin seeds
2 Tsp Tomato Paste
400 g canned Whole tomatoes in tomato juice
125 ml Vegetable stock
1 Birdseye chilli, whole
1 Cup Pride Red Lentils
400 g canned coconut milk
1 Cup Plain full cream yoghurt
Salt and pepper, to taste

To Serve:

Freshly chopped herbs like coriander or basil
Fluffy cooked rice

Instructions:

1. Sauté onions in 1 teaspoon oil until soft and translucent. Add garlic and 1 teaspoon of ginger, and sauté for another minute or so until fragrant.
2. Scrape onion-and-garlic mixture to the side of the pan, add the other teaspoon of oil in the cleared area and once hot, add the seeds and spices. Stir until fragrant, about a minute or so, before mixing the in with the onions.
3. Add the tomato paste and fry for about a minute. Add the tomatoes and sauce by crushing them with your hand as you add it to the onions. Add the water and lentils. Pierce the skin of the chilli by poking it with a sharp knife and add it to the mixture. Bring to a boil, cover and simmer gently, stirring occasionally, until the lentils are soft; about 35 to 45 minutes. Top up the curry with water if it gets too thick before the lentils are cooked.
4. While the curry is cooking, combine the yoghurt and remaining ginger in a small bowl. Add salt to taste.
5. Serve the curry over rice with a dollop of the ginger yoghurt and freshly chopped herbs.

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Ingredients

0.5 Cups Pride Red Speckled Beans, soaked and cooked until soft
Olive oil, for frying
300 g Chicken meatballs, divided into 12 mini meatballs
2-3 Cloves Garlic, chopped
1-2 Birdseye chillies, deseeded
1 Cup Cream
25 g Chicken stock concentrate
0.5 cup of warm water
50 g Baby spinach
Salt and pepper to taste

To serve:

Fresh, crusty bread
Freshly chopped chillies

Instructions

1. In a pan, on medium heat, fry the meatballs in oil until golden brown. Remove from pan and set aside.
2. Turn heat down to medium-low. Add more oil if necessary. Fry garlic until starting to turn golden. Add chilli and fry until fragrant, about half a minute. Remove pan from heat. Add cream, stock, water and beans. Return to stove and cook on medium until sauce starts to thicken, stirring occasionally. Add salt and pepper to taste.
3. Remove from heat and stir in spinach and meatballs. Serve with a sprinkling of fresh chilli and crusty bread on the side.

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Ingredients

0.5 Cup Pride Red Speckled Beans, soaked overnight
0.5 Cup Pride White Kidney Beans, soaked overnight
0.5 Cup Pride Small White Beans, soaked overnight
2 Tbsp Olive Oil
2-3 Cloves garlic, chopped
1 Yellow Onion, large, chopped
2 Stalks celery, chopped
2 Carrots, medium, chopped
350 g Tomatoes, quartered
0.5 Tbsp thyme, fresh; chopped
4-5 Cups Vegetable broth
2 Baby Marrows, medium, chopped
1 Cup Pasta, raw, like macaroni, farfalloni or conchiglie
Water for cooking
Salt and pepper, to taste

To Serve:

Fresh bread
Chopped parsley
Extra Virgin Olive Oil

Instructions

1. Drain soaking water and rinse beans with cool water. In a large pot, saute garlic, carrots, celery, tomato and onion in oil until soft. Add herbs and stir until fragrant. Add beans and 3 cups broth. Simmer for 60 to 90 minutes, or until beans are cooked, skimming the foam off the top as it forms. Add baby marrows 10-15 minutes before serving and cook until soft but firm. Add salt and pepper to taste.
2. In the meantime, cook pasta according to directions on package. Cook until al dente, drain and toss with olive oil. Set aside.
3. Add the pasta before serving. Serve with a sprinkling of freshly chopped parsley, a drizzle of extra virgin olive oil, and crusty bread.

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We give it 5 golden stars for its creamy savoury Marmite sauce and the chewy texture of the barley.

Pearl barley is packed with soluble fibre and antioxidants called lignans, which is linked to a lower risk* of cancer and heart disease.

*SOURCE: https://pubmed.ncbi.nlm.nih.gov/17943494/

Ingredients

1 Cup Pride Pearl Barley
3 Tbsp Sesame Seeds
2 Tbsp Cooking oil
250g Portobello Mushrooms, quartered or sliced
1-2 Cloves Garlic, depending on pungency and personal taste, chopped
2 Sprigs thyme, leaves removed and stems discarded
200g Broccolini, chopped to more or less the same size as the mushrooms
2 Tbsp Sesame oil
Salt and Pepper, to taste
Water, for cooking

For the sauce:

2 Tbsp butter
2 Tbsp flour
1¼ Cups Milk, heated
0.5 Tsp Yeast extract (like Marmite)

To serve:

Grated hard cheese, like Parmesan or Grana Pedano
Freshly chopped parsley
Freshly ground pepper
Lemon wedges

Instructions

1. Cook the Pride Pearl Barley with a pinch of salt in a saucepan until tender yet chewy, about 25–30 minutes. Once cooked, drain and set aside.
2. Meanwhile, toast the sesame seeds in a medium-hot pan. Do not use oil. Toss regularly to toast evenly. Once golden, remove from pan and set aside.
3. In the same pan, over medium heat, add 1 tablespoon of cooking oil. Once the oil is hot, sauté mushrooms until starting to turn golden. Season with salt, pepper and thyme. Add the garlic and fry until it’s fragrant and soft, and the mushrooms golden. Remove from pan and set aside.
4. In the same pan, over medium heat, or a pan with a lid, add 1 tablespoon of cooking oil and the broccolini. Once sizzling, add 2-3 tablespoons of water and place lid on top, to steam broccolini. Once the water has evaporated, remove lid, turn up the heat and toss broccolini until charred. Drizzle with sesame oil and season with salt and pepper; toss to coat the broccolini. Remove from pan and set aside.
5. In the same pan, over medium heat, melt the butter. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don’t let it brown. Add the hot milk. Do not worry if the sauce looks “dirty” because of all the tasty bits that were left behind in the pan. Continue to stir as the sauce thickens. Bring it to a boil, lower the heat, and cook, stirring for 2 to 3 minutes more. Mix together couple of spoons of this sauce with the yeast spread in a separate bowl, and once incorporated, add back into the pan. Stir until fully incorporated. Remove from the heat.
6. Add the barley, mushrooms and broccolini to the sauce and stir until everything is coated. Serve with grated hard cheese, fresh parsley and slices of lemon on the side.

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Regularly eating split peas can help stabilise your blood sugar levels thanks to their high fibre content.

Ingredients

1 1/3 Cup Pride Split Green Peas and/or Pride Split Yellow Peas

2 2/3 Cups Water

2 Tbsp Olive oil

Salt, to taste

Optional Spices

Choose one or more of the below herbs and spices and add to taste:

• Black pepper
• Garlic powder
• Paprika
• Chilli powder
• Cumin powder
• Onion powder
• Dried Thyme

Instructions

1. Pre-heat oven to 170 degrees Celsius.
2. Cook peas in water for 10-20 minutes until parboiled, or just tender enough to bite through. Once cooked, drain and rinse under cold water to stop the cooking process. Pat dry with kitchen towel. Combine peas, oil, salt, pepper and spices of choice in a bowl and mix thoroughly to coat every pea.
3. Spread peas evenly over a baking sheet and for 30-35 minutes until golden and crunchy. Flip peas every 10 minutes to ensure even roasting and to prevent burning.
4. Cool and serve as a snack on its own, or sprinkles over roasted veggies, salads and more.
5. Leftover peas should be stored in the fridge in an airtight container to maintain their crispiness.

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Ingredients:

2 Blocks of firm tofu, pressed and sliced in half
5-6 Tsp Cooking oil
1 Onion, chopped
1 Red bell pepper, chopped
1 Garlic clove, minced
1 Tbsp Smoked paprika
1 Tsp Ground cumin
0.5 Tsp Ground coriander
1 Tsp Tomato paste
6 Ripe Tomatoes, medium
1 Celery stalk, chopped
1 Cup Vegetable stock
Salt and Pepper, to taste
0.5 Cup Pride Red Lentils, rinsed
0.5 Tsp Chilli flakes

To Serve:

Crusty Bread
Chillies, freshly chopped
Parsley, freshly chopped
Olive Oil

Instructions:

1. In a large pan with a lid, heat 1 teaspoon of the oil over medium heat. Fry onions until soft and clear. Remove from pan, add another teaspoon of oil and fry red pepper until it starts to char. Return onions to the pan of peppers, add 2 teaspoons of oil, garlic, paprika, cumin and coriander, and cook, stirring constantly, for another 1-2 minutes, or until fragrant. Add tomato paste and stir. Add tomatoes, celery, stock, salt, pepper, lentils and chillies, bring to a boil and turn down the heat to low. Let simmer for 20 minutes, or until the lentils are tender. Stir the mixture every five to ten minutes to prevent the lentils sticking to the bottom of the skillet.
2. While the tomato and lentil mixture cooks, heat a teaspoon of oil over medium heat. Once hot, add the tofu slices. As the tofu cooks, sprinkle each side with sea salt and black pepper. When the bottom of the tofu is nicely browned (about 3 minutes), flip the pieces over and season the other side, adding another teaspoon of oil if needed. Once the tofu is browned on both sides, remove from heat.
3. To serve, top the tomato and lentils with the tofu pieces, a drizzle of olive oil, parsley and chilli. You can bring the skillet directly to the table and let everyone dish up for themselves. The bread can be served fresh or toasted.

Notes:

1. Stir in extra stock if you feel the sauce is too thick.
2. You’ll find tofu at your local Asian supermarket. You can replace the tofu with egg for a more traditional shakshuka, but we really enjoy the texture it brings to the dish.
3. Add more or less chilli based on how hot you like your breakfast to be.
4. You can replace the bread with couscous or rice if you’re looking for an alternative to bread.

Tried this recipe? Show us the final results of your Vegan Shakshuka with Lentils and Tofu on Pride Beans, Pulses & Grains’ Facebook Page.

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Ingredients:

5 Tbsp Olive oil
4-5 Tbsp Pumpkin seeds, toasted
1 Tbsp Chilli flakes (optional)
200g Broccolini
2-3 Tbsp Water
1 Small onion, finely chopped
1 Garlic clove, crushed
200g Pasta, like penne or rigatoni
¾ Cup Pride Red Speckled Beans, soaked and cooked
A few sprigs of rosemary, chopped
Juice and zest of 1 lemon
Salt & pepper, to taste

To Serve:
Freshly chopped herbs like parsley or chives.

Instructions:

1. Cook pasta according to packet instructions. Retain about 1 – 2 cups of the pasta water.
2. Over medium heat, add 2 tablespoons of oil to a pan and fry the pumpkin seeds until golden. Add chilli flakes and fry for another minute or until fragrant. Set aside.
3. In the same pan, add another tablespoon of oil, broccolini and water. Cook with the lid on, stirring often once the water has evaporated, until broccolini starts to char, about 8-10 minutes. Set aside.
4. Add the remaining two tablespoons of oil to the pan, along with the chopped onion and cook for 5-7 minutes, until the onion starts to caramelise. Add in the crushed garlic and cook for another minute or until fragrant. Add the cooked Pride Red Speckled Beans and chopped rosemary to the pan and cook for a few minutes. Add a cup of the cooking water from the pasta pot to the beans. Add the lemon juice and zest. With a potato masher, break down the beans until you have a creamy sauce. Add more pasta water if required. Season with salt & pepper, to taste.
5. Add the cooked pasta to the pan and stir it in. Add another ½ – 1 cup of pasta water and cook for a couple of minutes until the sauce thickens up.
6. Serve in a bowl with the broccolini and pumpkin seeds arranged on top. Finish with a sprinkle of parsley and lemon wedge.

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• Rinse and drain split peas; do not soak.
• Combine water, split peas and salt in a pot and bring to a boil. Reduce heat and simmer for 30 minutes or until soft. Drain any excess water before serving or adding to other dishes.

Variation:
none

Serving Suggestion:
Try making pea soup with Pride’s delicious range of split peas. Split peas are also a popular addition to dahls and curries.

The post Split Peas appeared first on Pride Milling Company.

• Rinse and drain lentils; do not soak.
• Combine water, lentils and salt in a pot and bring to a boil. Reduce heat and simmer for 20 minutes or until soft. Drain any excess water before serving or adding to other dishes.

Variation:
Cook lentils in stock for added flavour. If you don’t have stock on hand, you can add onion, carrots, celery, garlic cloves and/or herbs.

Serving Suggestion:
Red lentils become very soft during the cooking process and are perfect for Indian curries and dahls, or to thicken stews.
Brown and mixed lentils are versatile pulses and can be added to salads, soups and vegetarian patties.

The post Lentils appeared first on Pride Milling Company.

• Soak Pride soup mix in cold water for 2-3 hours. Add 3 cups water for every 250ml 1 cup of soup mix.
• Drain. Bring stock to a boil, add soup mix and cook for 30 minutes until soft. Stir 2-3 times while cooking.
• Add more boiling water or stock for a thinner soup. Add salt to taste.

Variation:
Add chicken or stewing beef at start of cooking process, and cook until both the soup mix and meat is soft.
Add a drizzle of extra virgin olive oil for extra richness, a squeeze of fresh lemon.
Add your favourite vegetables at the start of the cooking process, like carrots and celery, for extra flavour and texture.

Serving Suggestion:
Serve in a bowl with a slice of crusty bread.

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