Servings: 4

Ingredients: 

• 1 tbsp olive oil
• 1 onion sliced
• 2 celery sticks diced
• 2 garlic cloves sliced
• 1 small celeriac
• (about 800g), peeled and diced
• 500ml vegetable stock
• ¼ tsp ground nutmeg
• 50ml low-fat crème fraîche

For the hazelnut crumble topping

• 2 tbsp hazelnuts roughly chopped
• 2 tbsp panko breadcrumbs
• small handful of chives finely chopped

Method:

1. Heat half the oil in a large saucepan over a medium-low heat. Sweat the onion, celery and garlic with the pan partially covered by the lid for 15 mins, until softened. Tip in the celeriac and pour over the stock. Bring to a simmer, cover, and cook for 15-20 mins, until the celeriac is tender. Remove from the heat, stir in the nutmeg, crème fraîche and some seasoning. Blitz with a hand blender until smooth.
2. Meanwhile, heat the remaining oil in a frying pan over a medium heat. Fry the hazelnuts and breadcrumbs gently for a few minutes, until toasted. Put in a bowl, stir in the chives and season. Ladle the soup into bowls and spoon over the hazelnut crumble to serve.

Source: Good Food

Servings: 4

Ingredients

• 1 large red onion; plus more thinly sliced for serving (optional)
• 2 plum tomatoes
• 2 15-oz. cans chickpeas (do not drain)
• 3 Tbsp. vegetable oil
• 1 tsp. cumin seeds
• 6 garlic cloves, finely grated
• 1 1″ piece ginger, peeled, finely grated
• 2 tsp. garam masala
• 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt
• 1 tsp. ground coriander
• ½ tsp. amchur (dry mango powder)
• ½ tsp. ground turmeric
• ½ tsp. Kashmiri or other red chile powder
• ⅛ tsp. ground cinnamon
• Juice of ½ lime
• ¼ cup chopped cilantro, plus leaves with tender stems for serving
• 2 Tbsp. unsalted butter (optional)
• Steamed rice, naan, or crusty bread (for serving)

Method: 

1. Step 1 – Grate 1 large red onion on the large holes of a box grater; set aside. Cut ends off 2 plum tomatoes and grate flesh down to skins; discard skins. Set aside separately.
2. Step 2 – Bring two 15-oz. cans chickpeas with their liquid to a boil in a medium saucepan; cook, stirring occasionally, until chickpeas swell slightly and are a bit lighter in color, 10–15 minutes. Remove from heat.
3. Step 3 – Meanwhile, heat 3 Tbsp. vegetable oil in a large skillet over medium. Cook 1 tsp. cumin seeds, swirling pan, until seeds start to pop and sputter, 10–20 seconds. Add 6 garlic cloves, finely grated, one 1″ piece ginger, peeled, finely grated, and reserved grated red onion. Cook, stirring often, until most of the water has evaporated, 7–9 minutes.
4. Step 4 – Add reserved grated tomatoes to skillet and cook, stirring, 1 minute. Add 2 tsp. garam masala, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, 1 tsp. ground coriander, ½ tsp. amchur (dry mango powder), ½ tsp. ground turmeric, ½ tsp. Kashmiri or other red chile powder, and ⅛ tsp. ground cinnamon. Cook, stirring, until fragrant and color deepens slightly, about 2 minutes.
5. Step 5 – Add chickpeas with their liquid to pan, reduce heat, and simmer, stirring often, until mixture thickens and takes on a slightly shiny appearance as the oils start to separate, 10–15 minutes. Stir juice of ½ lime, ¼ cup chopped cilantro, and 2 Tbsp. unsalted butter (if using) into chana masala.
6. Step 6 – Divide chana masala among bowls and top with cilantro leaves with tender stems and sliced red onion (if using). Serve with steamed rice, naan, or crusty bread.Source: Epicurious

Servings: 14

Ingredients

Wet ingredients:

• 2 large extra ripe bananas, mashed
• ½ cup (128g) natural peanut butter or almond butter
• ¼ cup (78g) pure maple syrup
• 1 large egg or flax egg* (for vegan option)
• 2 teaspoons pure vanilla extract

Dry ingredients:

• 1 cup (92g) oat flour
• 3 tablespoons flaxseed meal
• ½ teaspoon ground cinnamon
• ½ teaspoons baking soda
• ½ teaspoon kosher salt
• 1 cup (95g) old fashioned rolled oats
• 2 to 3 tablespoons hemp hearts
• 1 tablespoon chia seeds
• ⅓ cup (60g) semi-sweet chocolate chips, plus extra for on top of cookies
• Optional: ⅓ cup chopped walnuts

Topping:

• Flaky sea salt, for sprinkling

Method: 

1. Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper; set aside.
2. Mix together the wet ingredients: In a large bowl, add the mashed bananas, nut butter, maple syrup, egg, and vanilla extract. Mix until smooth and well combined.
3. Stir in the dry ingredients: Add the oat flour, flaxseed meal, cinnamon, baking soda, and salt to the wet ingredients. Stir until just combined. Stir in the oats, hemp hearts, chia seeds, chocolate chips and walnuts (if using). Allow the dough to sit for 5 minutes while you clean up and put away your ingredients.
4. Scoop the dough: Use a large cookie scoop to scoop the dough onto prepared baking sheets, about 3 tablespoons dough per cookie. Be sure to keep about 2 inches of space between each cookie. Top each cookie with a few extra chocolate chips.
5. Bake for 10 to 14 minutes or until they’re set, but still soft.
6. Cool: Remove from the oven and sprinkle with flaky sea salt, if desired. Cool on the baking sheet for 5 minutes and then transfer to a wire rack to cool completely. Enjoy!

Source: Ambitious Kitchen