In this episode we share stories from revolutionary establishment Lentil As Anything. Charith Senanayake from Lentil As Anything speaks about diversity, community, generosity, and belonging. Our featured recipes include Peanut Butter Curry, Apple Caramel Pudding, and Salted Honey Ice cream.
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Lentil As Anything's Peanut Butter Curry
INGREDIENTS
1/2 tsp black peppercorns
1/2 onion, diced
2 tbsp vegetable oil
3 tbsp tomato paste
4 tbsp peanut butter (smooth)
2 cups (500ml) water
1 clove of garlic, crushed
1/2 tbsp salt
1/2 pumpkin, peeled, seeded, and cut into cubes
2 carrots, peeled and cut into large pieces
2 Lebanese eggplants, cut into chunks
1 small-medium sweet potato, peeled and cut into cubes
(other seasonal vegetable like potato and zucchini can also be added)
METHOD
1. Using a mortar and pestle, grind the black peppercorns. Add the diced onion to the mortar, and press until the onion is softened. Set aside.
2. Heat the oil in a large saucepan. Add the tomato paste and stir until combined with the oil. Reduce the heat, and simmer for 5 minutes, stirring occasionally to thicken, and to make sure the paste doesn't burn.
3. Stir in the peanut butter. Add the water, stirring the mixture until it takes on a smooth consistency without lumps. Add the garlic and salt.
4. Simmer for 5 minutes before adding the crushed onion and peppercorn mix.
5. Cook until the onion is soft, then add the chopped vegetables and stir. Simmer for 20 minutes.
Serve with rice or flat bread.
Apple Caramel Pudding
INGREDIENTS
Pudding:
1 cup all-purpose flour
1/3 cup brown sugar (packed)
2 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon
1/2 cup milk
2 Tbsp butter (melted)
1/2 tsp vanilla
3/4 cup apples (thinly sliced)
Sauce:
1 cup brown sugar (packed)
1 Tbsp all-purpose flour
1 1/2 cups boiling water
1 Tbsp butter (softened)
2 tsp vanilla
Preheat oven to 350° F.
METHOD
1. Make the pudding batter: In a medium bowl, mix together the the flour, sugar, baking powder, salt and cinnamon. In a small bowl, mix together the milk, melted butter and vanilla. Add the wet ingredients to the dry ingredients. Stir to combine well.
2. Spread batter in to the bottom of an 8-cup baking dish or divide between 4-6 individual baking dishes. (*If using individual dishes, you may want to place dishes on a baking sheet, for easy transport to the oven, and to catch any splatters.) Arrange a layer of apple slices on top of batter.
3. Prepare the sauce: In a medium bowl or a 4 cup measuring cup, mix together the brown sugar and flour. Add the boiling water, the butter, and vanilla. Stir to combine and until butter melts. Gently pour over batter, being sure to leave 3/4-1 inch of room at the top of the baking dish.
4. Bake in pre-heated 350° oven for 35-40 minutes or until toothpick in centre comes out clean when inserted in the top cake part. Pudding will have formed a cake-like top with lots of sauce underneath. Allow to cool for 5 minutes, then enjoy warm. Lovely as is, or top with a scoop of ice cream.
Salted Honey Ice cream (no churn)
INGREDIENTS
2 cups heavy whipping cream
1 can sweetened condensed milk (approx. 400g)
1/4 cup honey (runny honey works better than raw honey + 1 tablespoon for topping)
1/2 teaspoon sea salt flakes
Pour the whipping cream into the bowl of a stand mixer affixed with the whisk attachment. Start out mixing on low speed, then slowly increase speed to high and mix until the whipping cream forms stiff peaks, about 2 minutes. You can also use a bowl and a hand mixer, or a bowl and a whisk and mix by hand.
Using a spatula, gently fold the sweetened condensed milk, 1/4 cup honey, and 1/2 teaspoon sea salt into the whipped cream. Continue stirring gently until completely combined. Pour into a freezer-safe container with airtight lid. Drizzle the top with 1 tablespoon honey. Seal.
Freeze until solid, at least 6 hours.