Welcome to our third episode of Nada at Home!
In this episode, we’ve challenged Emma from Groovy Good Food to take on our Mystery Box Challenge, where we send a box of goods from Nada and ask our host to transform the ingredients into a healthy, package-free recipe! Through our episodes, we aim to inspire our community to mitigate their food waste & shed light on Vancouver’s amazing home cooks.
We chose Emma as our host for this episode of Nada at Home because she loves inspiring people who cook or want to cook. She believes in the positive impact food can have on our health, and recognizes that cooking can give us a deeper connection with nature.
“Cooking makes us who we are as humans” -- Emma Lore
With some creativity and a little bit of online research, Emma came up with the idea to make Dhal with Veggie Patties and Buckwheat Flatbread!
Recipe for Dhal
Yields 3 Servings
- 2/3 cup red lentils
- 3.5 cups water
- 2 tsp oil
- 1/2 tsp cumin powder
- 1/2 tsp black mustard seeds
- 1 cup (150 g) chopped red or white onion
- 5 or more cloves of garlic finely chopped
- 1 tsp ginger powder
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1 large tomato chopped small
- 1 tbsp water
- 3/4 tsp or more salt
- Put lentils in a saucepan with water over medium heat. Cook for 20 minutes or until lentils are tender. Reduce heat to low and simmer.
- Add coriander, turmeric, ginger, and mix well. Add tomatoes, onions, carrots, celery, and a tbsp of water and mix. Cook until the tomatoes are saucy and veggies are soft. Mash the larger pieces. About 6 minutes.
- Add the cooked lentils to the skillet (or the skillet contents to the lentil saucepan).
- Add salt and half of the chopped cilantro, and continue to simmer the soup for 3 to 4 minutes or until bubbling. Taste and adjust salt and spice.
Recipe for Buckwheat Flatbread
Yields 6 Flatbread
- 2 cups buckwheat flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon fine sea salt
- 2 tablespoons olive oil
- 1 teaspoon pure maple syrup or sugar
- 3/4 cup cold water
- Vegetable oil for cooking
- In a large bowl, whisk the flour, baking powder, and salt together until well blended.
- Make a well in the middle of the flour mixture, and then add olive oil, maple syrup, and most of the water (saving a few tablespoons to add later as necessary).
- Switch to a rubber spatula or spoon and stir the wet ingredients into the flour mixture. If the dough seems dry, add the remaining water. When the dough comes together, transfer to a floured work surface and knead 5 to 10 times until smooth. Cover with a clean dishcloth and leave for 10 minutes.
- Divide the dough into six equal pieces. Dust each piece in flour and roll into a disc that’s about 1/4-inch thick. (Rolling thinner will make thinner bread that’s less soft in the middle. Rolling thicker will make thicker, fluffier bread.)
- Add one to two tablespoons of oil to a skillet placed over medium heat. When the oil looks shimmery, add a flatbread (or more if they fit), and cook until golden brown on one side, flip and cook until golden brown on the second side, 1 to 2 minutes on each side.
- Transfer cooked flatbread to a plate, cover with a clean dish towel to keep warm, and then continue with the remaining flatbreads. If the skillet looks dry, add a little more oil before continuing.
One of the featured items in the Mystery Box was the Backcountry Saaga courtesy of our friends at Coastie Craft Burger. They are our local supplier for delicious vegan burgers and a huge advocate in the zero-waste community.
Thank you Emma for joining us and hosting Episode 3 of Nada at Home. Emma makes cooking videos every week, so be sure to check out her YouTube channel! We hope you feel inspired to try out these recipes and get creative with the foods you have left in your fridge!
Also, don’t forget to subscribe to our channel for the next upcoming episode of Nada at Home!