crispy coconut coated beans.

Following on from crispy tofu, I had beans that needed something. This isn't bad. 

Ingredients:

100grams soaked, cooked and drained beans (I used pinto beans)

1 tbspn desicated coconut 

1tbspn corn flour 

Black salt

Turmeric 

Sumac 

For frying:

1 tbspn Coconut oil

Any of these: Sesame seeds, mustard seeds, cumin seeds and fenugreek seeds)

Method:

Mix the coconut, corn flour, salt, Turmeric and Sumac in a bowl.

Toss the beans into the flour mixture and make sure it's well coated. 

Heat the oil and add the seeds. 

When the seeds have finished popping add the beans into the pan and stir. 

Keep staring until everything is crispy. 

Serve with a mixture of veggies. 

lentil, coconut and mint mash

I wasn't going to write this down till I tasted it. It's too good to forget the recipe. 

Ingredients:

30grams orange split lentils per person  

Tablespoon of desicated coconut per person. 

Fresh mint leaves chopped fine. 

Salt.

Sumac. 

Macadamia nut oil. 

Method:

Cook the lentils in water until they are nicely cooked. 

Drain or boil away any remaining water. 

Mix in the mint, salt, sumac to taste and coconut. 

Add enough oil to moisten the bottom of the pan and then cook till lentils are crispy.