Healthy RGU Live Cook Off & Recipes

We have certainly had a busy week on campus! On Monday we had the Movember Launch Party, Tuesday was the One RGU Many Nations Carnival and on Wednesday we had the Healthy RGU Event with a live cook off. To see the full album of photos and info from the event simply have a look on our facebook page (link is in the sidebar)

Today we will be sharing with all of our readers the recipes from our live cook off at the Healthy RGU Event! Our wonderful chef Greig had been giving demonstrations during the event on how to cook healthy, quick and simple dishes at home. Below are the recipes from the event both are very healthy, full of vegetables, vegetarian and the first recipe is also vegan!

Lentil & Potato Dahl Recipe 

Makes 4 portions

500 grams red lentils

1000ml water

20ml rapeseed oil

2 large potatoes

4 sticks of celery

1 large onion

2 cloves of garlic

2 vegetable stock cubes

10 grams cumin

10 grams Turmeric

10 grams madras powder

10 grams powdered ginger

Small bunch of fresh coriander

•       Bring the water to the boil and add the lentils cooking them till just soft, then drain and put to the side
•      Dice the celery, onion and potatoes
•    Fine dice the garlic
•       Reduce the stock cubes in a pan to the correct dilution as per the product specification
•       Heat a pan with the rapeseed oil
•       Add the potatoes, onion, celery and Garlic to the Pan and sautee off
•       Add in the curry spices and mix with the potatoes, Garlic and onion
•       Add the vegetable stock to the pan with the other ingredients
•       Add the lentils
•     Leave on a low heat for 15 to 20 minutes for all the flavours to mix
•     Chop the coriander and add it to the dahl ready for serving

Quorn & Vegetable Bolognese Recipe

Makes 4 portions

350 grams quorn Mince

20ml rapeseed oil

50 grams sliced mushrooms

50 grams diced courgettes

50 grams diced peppers

2 medium onions diced

2 cloves of garlic

500 grams chopped tomatoes

50 grams tomato paste

10 grams dried mixed herbs

2 vegetable stock cubes

•       Heat a pan with the rapeseed oil
•       Add all the diced vegetable and garlic and sauté off
•      Add the quorn mince and cook out a bit more
•    Add in the dried mixed herbs
•       Dilute the stock cubes with the correct water dilution as per the product specification and add to the pan.      Add in the chopped tomatoes and leave to cook out for 15 to 20 minutes on a low heat
•      Add the tomato paste to thicken