Bowls of Goodness by Nina Olssen.

from book Bowls of Goodness
The Loyal Lentil Chilli
Don’t be discouraged by the long list of ingredients, it’s mostly spices that you will already have in your spice rack.
serves 4
250 g puy or beluga lentils
1 tablespoon coconut or olive oil
5–7 shallots, finely chopped
4 garlic cloves, finely chopped to a paste with 1 teaspoon salt
11/2 teaspoons ground cumin
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
1 teaspoon paprika
1 teaspoon ground coriander
1 red pepper, halved, deseeded and finely chopped
1-2 red chillies, deseeded and finely chopped
2 tomatoes, finely chopped
400g butternut squash, cooked and chopped into small pieces
400ml coconut milk
1 tablespoon tahini
1 tablespoons honey or agave syrup
juice of 1 lime
3 tablespoons soy sauce
2 tablespoons extra virgin olive oil
salt and pepper

simple yogurt sauce:
200g yogurt or vegan yogurt (soygurt or coconut yogurt)
1 teaspoon honey or agave syrup
drizzle of extra virgin olive oil

quickest cucumber salad:
1/2 cucumber, shaved into ribbons
4 tablespoons rice vinegar

to serve:
fresh coriander
hot sauce, like sriracha
cooked brown rice
lime wedges

Cook the lentils according to the packet instructions, rinse, drain and set aside.
Heat a frying pan over a medium–high heat.
Add the oil and gently fry the shallots until transparent.
Add the garlic, spices, pepper, chilli and tomatoes and fry for a few minutes over a medium–low heat.
Stir in the lentils, squash, tahini and honey.
Pour in the coconut milk and stir, then let the chilli simmer over a medium–low heat for 5 minutes, adding a little water if needed and stirring regularly.
Add the lime juice and soy, then let it simmer for a further few minutes while stirring.
Taste and adjust the seasoning with salt and pepper.
Remove from the heat. Mix the ingredients for the yogurt sauce.
Make the cucumber salad by combining the shaved cucumber and rice vinegar.
Drizzle the chilli with extra virgin olive oil, top with freshly chopped coriander and serve with the cool yogurt sauce and salad.
Serve with a hot sauce, rice and lime as extras on the table.

- Recipes from Bowls of Goodness by Nina Olssen - Wear & Where

- A Day in the Life: Nina Olsson from Nourish Atelier

- Kombucha — nourish atelier

Vegan Spaghetti Bolognese.

- Vegan Spaghetti Bolognese - TODAY.com
Minced mushrooms are the perfect replacement for ground beef because they have the same texture and mouth-feel.
They'll take on the flavor of the sauce and are a great way to lighten-up this heavier dish. Even people who don’t like mushrooms love this dish!

Technique tip: Mincing the mushrooms in a food processor will chop them up quicker.

Swap option: Try using pre-cooked beluga lentils to the give the dish a hit of protein and a satisfactory bite.

Ingredients
1 1/2 pounds cremini mushrooms, brushed clean
1 tablespoon olive oil
1 pound spaghetti
Big BOSH! tomato sauce
A handful of fresh basil leaves, to serve
Salt and pepper

Preparation
1. Put the mushrooms in a food processor and pulse until very finely minced.
2. Pour the oil into the frying pan. Add the mushrooms and season with a pinch of salt and pepper.
3. Cook for 10-15 minutes, stirring regularly, until all the liquid has evaporated and the mushrooms are well browned.
4. While the mushrooms are cooking, bring a large saucepan of water to a boil over high heat and season with a big pinch of salt.
5. Add pasta to the saucepan and cook until al dente, following package instructions. Spoon ½ cup of pasta water into a cup and set aside. Drain the pasta.
6. Heat up your “make-ahead” tomato sauce in the frying pan with the minced mushrooms by turning up the heat and pouring in the reserved pasta water. Stir mixture and let the sauce simmer for an additional 3-5 minutes.
7. When the sauce is done, serve with the pasta and top each serving with freshly-chopped basil.

From the book: BOSH!: Simple Recipes. Amazing Food. All Plants. The Fastest-Selling Vegan Cookbook Ever.