Well, it's been a while! It's been over two months since I last posted a recipe! I can't actually believe were in June already! I have been so busy this year I never seem to sit down, I've taken on the second half of my allotment which hadn't been used for years, and I mean years. It was full of couch grass and wild raspberries and so many brambles, its taken an age just to clear half of it but it is now done and potatoes are working the soil as we speak. As well as taking on a much larger plot (double in size) I have also gone back to college to become a qualified aromatherapist and boy did I not realise how much work was involved before I started! Don't get me wrong I'm enjoying it immensely but with working full time, taking on a larger allotment and going back to college something had to give. Unfortunately that was my blog! I'm still creating recipes (a girls gotta eat - right) but I just don't have the time to photograph, weigh all the ingredients and write a blog post - sorry. I'm hoping that over the next couple of months as I complete my case studies, write the last 4 assignments and do my final exam I will be able to get back into blogging and sharing my recipes with you. I'll also share some of my aromatherapy blends with you too.
Anyway on with the recipe. One thing I will find time for is Suma Wholefoods I love being part of their Suma Bloggers Network. There is a network of 11 bloggers currently and every other month we receive a selection of complimentary products to create a recipe and share on our blogs. To carry on the theme of my last few posts and the International Year of Pulses (IYP) the recipe I'm sharing with you today is made with chickpeas. I find chickpeas extremely versatile and there is never a day you won't find either a tin of chickpeas, a bag of dried chickpeas in my cupboard. They are great to use for a last minute meal whether that is houmous or used in curries, chillies and stews. This recipe uses them as a base to the pate and adds flavours of the Mediterranean.
Ingredients
1 Tin Suma Organic Chickpeas, rinsed
3 Tsp Suma Organic Vegan Pesto (heaped)
3 Suma Organic Sundried Tomatoes in Oil, thinly shredded
10 Green Oilves, cut into quarters
6 Basil leaves, thinly shredded
6 Chilves, thinly sliced
Black Pepper
Method
1) Mash the chickpeas into a large bow with a potato masher or fork
2) Add the pesto and stir through to combine
3) Add the shredded tomatoes and chopped olives and stir to combine
4) Add the basil, chives and black pepper to taste, giving everything one last stir
5) Serve on crusty bread as a pate or sliced bread as a sandwich filler
A perfect pate to take on a picnic, eating outside whilst soaking up the sun and enjoying the taste of the Mediterranean!
To find more pulse recipes, read my International Year of Pulses (IYP) post
Jasmine x
Fancy something different for lunch? As I mentioned a few posts ago summer to me means salads and whilst I love fresh garden salads any day of the week sometimes I crave a more hearty salad. In this salad recipe I use little past shapes to increase the carbohydrates but its still light enough to enjoy on its own.
The soft pasta, pairs well with the crunch of the red pepper and the tangy dressing. To make it a little different I've used chives, both stalks and flowers, the flowers are so pretty and taste amazing too.
Ingredients - Serves 3-4
200g pasta, small shapes work well*
½ Red pepper, finely diced
16 Basil leaves, shredded
16 Chive stems, finely cut
3 Chive flower heads, optional
Dressing
2 Tsp Sun-dried tomato paste
2 Tbsp Red wine vinegar
1 Tbsp Extra Virgin Olive Oil
1 Clove of garlic, chopped
Salt & Pepper
*If you can't find the little pasta shapes, orzo (like a large grain of rice) works well too.
Method
Cook the pasta as per cooking instructions, drain and rinse in cold water. While the pasta is cooking, prepare your other ingredients.
To make the dressing add all ingredients to a food processor and process until you have a smooth dressing.
Add the herbs and red pepper to a bowl and add the cooked and cooled pasta, toss everything together.
Pour over the dressing and stir to combine. Serve straight away.
