galloways

Emma Galloway's Smoky Carrot & Black Bean Tacos with Corn & Jalapeno Salsa

1kg carrots, chopped into bite-sized chunks

black beans

olive oil

oregano

tsp smoked paprika

1½ tsp ground cumin

coriander, including stems & roots

salt & black pepper,

gluten-free corn tortillas

iceberg lettuce

Tbsp extra virgin olive oil

corn cobs, kernels

red onion, finely diced

jalapenos

juice of 1 lime lemon

large, ripe avocados

Combine chopped carrots, drained black beans, olive oil, oregano and spices in a large bowl. Roughly chop the coriander leaves and some of the tender stems and set aside in a medium bowl to use in the salsa. Finely chop remaining coriander stems and roots and add to the carrots. Season well with salt and pepper. Transfer to an oven tray and roast, stirring occasionally, for 25–30 minutes or until carrots are tender and golden.

To make the salsa, heat olive oil in a large frying pan over medium-high heat. Add corn kernels and cook, stirring often, for 6–8 minutes or until charred in places. Remove from the heat and cool slightly before adding to the bowl of coriander. Stir through red onion, jalapenos and lime/lemon juice. Season to taste with salt and pepper.

To make the guacamole, mash avocados in a small bowl, add lime/lemon juice to taste, then season to taste with salt and pepper.

To serve, heat a corn tortilla in a hot dry pan or over a gas flame, then transfer to a clean tea towel to keep warm while you heat the rest. Spread a little mashed avocado down the centre of each tortilla, add a little shredded lettuce, a handful of roasted carrots and black beans, then top generously with salsa and serve immediately.

Emma Galloway's Tomato Pilaf with Black Lentils & Caramelised Onion

black (beluga) lentils,

garlic,

tomatoes (I like to use cherry), finely chopped

white basmati rice, rinsed & drained well

water

onions

fine salt, to taste

Place lentils into a small saucepan, cover with water and bring to the boil. Reduce heat and simmer for 15–20 minutes, or until just tender. Drain and set aside.

Heat a large heavy-based frying pan over medium heat. Add oil and garlic and cook for 30 seconds, before adding chopped tomato. Cook, stirring often, for 3–4 minutes, or until soft and juicy. Add rice and stir then add water and a good pinch of salt.

Bring to the boil, cover with a lid, reduce heat to low and cook for 15 minutes. Remove from the heat and set aside with the lid on for a further 10 minutes.

To make the caramelised onions, as soon as your rice is happily cooking away, heat oil in a large heavy-based frying pan over medium-high heat. Add onions and cook, stirring often, for 20–25 minutes or until deeply golden, taking care in the final 5–10 minutes to ensure the bottom doesn't catch and burn. Season with salt. These can be prepared in advance and will store in a glass jar in the fridge for up to 3 days.

When the rice is cooked, remove the lid, stir through lentils, adjust seasoning if needed and serve topped with caramelised onions and chopped coriander.

Emma Galloway's Tempeh & Mushroom Burgers with Smashed Avocado

onion, finely diced

button mushrooms, trimmed & finely chopped

tsp finely chopped fresh thyme leaves

paprika

tempeh, rough chopped

gluten-free breadcrumbs

olive oil,

gluten-free buns, sliced in half

avocado, pepper

lettuce

Heat a small saucepan over medium-high heat. Add oil and onion and cook, stirring often, for 4–5 minutes or until tender and golden. Add garlic, finely chopped mushroom and thyme and cook, stirring often, for a good 5–8 minutes or more, until the mushrooms have released their juices and these have evaporated, so that the mushrooms are almost dry, tender and golden (this is important because you don't want any excess moisture or your patties won't hold together). Add paprika and cook for a further 20–30 seconds.

Transfer to a food processor, add tempeh and breadcrumbs and pulse until finely ground. Season with salt and pepper. Shape into 4 large patties, cover and chill for at least 30 minutes, or up to 2 days if preparing ahead of time. If you don't have a food processor, finely chop the tempeh, add onion mixture and breadcrumbs then, using your hands, scrunch everything together until it holds its shape.

Heat a large saucepan over medium-high heat, add a splash of olive oil and cook the patties for 3–4 minutes on each side, or until golden. Grill buns on the cut side until golden. Spread a little mayonnaise and pesto onto the base of each burger bun, then add a patty, a few micro greens or lettuce, some onion slices. Top with smashed avocado and spread a little relish on the cut side of the top bun and place over.

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