Ration Challenge Recipes - Page 1

Here are some ration Challenge Recipes that I have collected. They are mostly from our Ration Challenge group. I have named the authors, so if you have any questions ask them 

Bean Burger - Sian Caroline

100g Kidney Beans

50g Whatever vegetable you have chosen (broad beans, carrots and peas work best), or chickpeas

1 tbsp flour

1 tbsp oil

1 tsp spice

2 small flatbreads

Cook the kidney beans and chickpeas/vegetable in boiling water until soft, drain away water. Add all ingredients into a bowl and mash together, then form into patties. Should make about 2 or 3 depending on how big you make them. Fry in a pan until nicely browned then add to flatbreads. Even more delicious if you make vegan mayo for the flatbreads.

Vegan Mayo - Sian Caroline

3 tbsp Aquafaba (chickpea water)

Oil

4 cooked Chickpeas

Spice - adds flavour

Put chickpeas and aquafaba into a blender and blend until mixed, add oil by the tbsp until you get a creamy mix. Won’t be as thick as regular mayo but will still add some moisture and feel more like a burger.

Comment from Sue Hall

I had a go at making the Aquafaba Mayo. It worked ... briefly ... it seems the mayo thickens up very nicely to almost Hellman's consistency, and then when you 'whizz just once more for luck' it goes back to being the thin watery stuff you see in this jam jar. It's well worth a practice BEFORE Ration Challenge Week if you are thinking of making this for yourself to get the feel for doing it. I have decided that it's not for me. Anything I would have used mayo in I will instead use some of my hummus in or on. If you ARE going to have a go and you reach that lovely thick consistency phase about 10-12 minutes after whizzing begins and just as your stick blender is more like a rod of hot plastic in your hand, STOP blending then and get it into a jar quickly.  

Comment from others including me: It's thin but it acts as a sauce, so it's welcome with rice / dry food

Fishcakes - Sian Caroline

1 Sardine

50g cooked Chickpeas

1 tbsp oil

1 tbsp flour

Add all ingredients to a bowl and mash together. Form into patties and fry until browned. Makes about 4 small fishcakes. Enjoy with flatbreads, and some of your vegetable if you have one.

 

Spicy Rice Cakes by Laura-Jane Williams

I used 1 cup of ground rice, 3 tablespoons of Aquafaba, 2 tablespoons of flour and 1 and a bit cups of water and some cayenne pepper....spicy rice cakes 

Chapattis adapted from

 https://www.bbcgoodfood.com/user/722916/recipe/chappatis

 I used this last year

140grams of plain flour, 1 tblsp oil, 1/2 a tsp salt, 50 - 70 mls water

Makes 6 chapattis

Add all the dry ingredients into a food processor or bowl. Add the oil. Slowly whilst mixing add the water until mix comes together. Gently knead the dough, then leave to rest for 10 minutes. Whilst resting heat a frying pan on a high heat. Divide dough into 6 pieces and roll out. turn the heat down to medium-high and add chapattis one at a time cook for 1 minute each side or until it starts to bubble up

You can use warm water. Also, you can rest for longer - 30 minutes. You can add some of your spices. Wrap the chapattis in packs of 2 to freeze.

Paella by Shani Kara

Rice, the whole tin of sardines red beans including some of the aquafaba, earned spinach, earned mung beans, team reward last year was a red pepper (fruit). Only had my cinnamon and salt but hope the range is spice this year will be good. I made enough for at least six portions and froze some. Had one after the challenge ended. Recommend you freeze cooked rice dishes if you want to mix them up a bit throughout the week.

 

Tofu ideas 

Natalie Clarke

Since I had tofu for some meals I'm having this week I thought I'd experiment since I'm not doing the Ration Challenge with sardines. I only used plain flour and vegetable oil. The 1st photo I baked tofu after coating in flour, the 2nd is tofu I fried in oil (wouldn't recommend unless you want to lose half of it) and the 3rd is coated in flour and fried in oil. The 1st and 3rd worked quite well, I might only use my hobs when it comes to the challenge so may not bake in my oven.

Does anyone have tips for how to make a marinade just using the spices? Or are others planning on having it plain?

Sam 'Scruffy' Devine-Turner

Make a flour and spice dry rub, then toss your cubes in it. Fry them medium heat but don't turn too frequently, let them sit and char a little on each side before turning. 

I do this with a cornflour and spices mix and it's lush, so I imagine it would work ok with normal flour! I do also add soy sauce in when cooking but of course, we don't have that. Maybe add some salt into the dry rub instead? 

Arta Crossman 

Make a thick gloop using flour, smoked paprika, and garlic powder, then cover the tofu chunks in it and fry until the sides are golden

Quesadillas - Boni Adeliyi

Day 3 - saw a post about quesadillas and thought id try it! ( I used 100g flour and 1 tbsp of oil) but i didnt measure the water and just did it by eye. Leftover rice from yesterday which had some lentil soup in it. Mashed up 12 kidney beans and half a sardine. The most important bit is getting the sardine oil in it. I made 2 big quesadillas and 3 small ones and I've still got enough pastry left for 3 small ones. They'll probably last another 2 days!

 

Samosas - Emma LW

I made these samosas yesterday and coincidentally the pastry is just flour, oil and water (with salt and caraway seeds) so definitely one that could be used during the Ration Challenge. I’m going to experiment with baking rather than frying, as well as with filling them with other rations rather than spiced potatoes and peas.

For 8 samosas:

200g flour

4 tbsp oil (60ml)

5 tbsp water (75ml)

Pinch of salt

1/2 tsp reward spice

 Fillings: rice, kidney beans, lentils, reward veg, reward protein, sardines, team spices. You can have them cold. If reheating, make sure piping hot and rice heated properly.

Shallow fry 12 mins low/med heat or Bake at 160 fan for 30mins or raise the heat for a shorter time

 

Parathas https://www.facebook.com/banglarrannaghor/posts/1568110026684436

Carla Marie Fishburn posted the link 

Plain parathas are good with yogurt, eggs, curried veg, lentils. 

Potato Parathas Aftab Singh Gujral https://www.thespruceeats.com/aaloo-paratha-potato-paratha-1957333

I like stuffed parathas. My parents and grandparents used to make them at weekends especially. Great with yogurt

Rice flatbreads - Ann West

Last year found congee really put me off , but flatbreads and crepes. Saved the day so this year have practiced making rice flatbreads, using 270 grams uncooked rice) enough for 3 days congee. Soak 3 hours or overnight, drain, blitz in a food processor until like semolina, add saved drained water until a pancake consistency, add salt spice and fry in hot oil will have for breakfast with hummus or bean juice. Wow

 

Falafels - Georgie Braggins-Taylor

Please use your own spices . You are NOT allowed Ras el Hanout as it's a mixture

And here they are! #rationchallenge2020 #inthistogether #realhealthliving

Red lentil, chickpea and Ras el hanout flat falafels (Flatafels? Falaflats?)

Recipe uses the whole week’s worth of lentils and chickpeas so plan accordingly.

Method:

• Soak 170g of red lentils (to bulk them out a bit!) and 85g of dried chickpeas, overnight.

• Boil in a pot until they’re soft (with salt to soften the chickpea skins)

• Blend with ras el hanout (my choice of spice for the week) until smooth-ish

• Fry in 30-60ml of vegetable oil.

All ingredients serve 5-6 hungry people.

I’ve cut them to shape but obviously, nothing goes to waste and the offcuts are delicious, crisped up in the pan afterwards!

 

Cupcakes - Georgie Braggins-Taylor

Note: The egg is a protein reward. You can use aquafaba instead

Ration Challenge cupcakes

Method:

• Know how to bake (I haven’t the foggiest!) Bung the following in a bowl and mix it up all lovely and runny

• 200g flour,

• However many teaspoons of sugar you have remaining in your ration (goodbye coffee, I will miss you)

• 1 egg (I used a small one so that, I’ve still got another small one as my protein later in the week)

• 80ml of milk

• Add 10 ml of vegetable oil into a tray to line it

• Shove a spice in if you’ve chosen one that suits and a pinch of salt

• Bake them until they’re done! Mine took roughly 20 minutes

• Whisk until runny and smooth and then dry them in as dry a pan as you can get (conserving as much

• vegetable oil as possible to last me the whole week!)

• Present however you fancy!

• All ingredients serve 12 little cakes (3 servings?)

Enjoy!

Bean Sushi - Jon Battams 

Basically, you need to overcook some rice, then allow it to cool a bit before forming it into a rectangular shape on a sheet of cling film. 

Then along 1 long edge, put some kidney beans, (bonus veg if you've earned it), and a crushed sardine sprinkled over the length. 

Then simply roll up in the cling film, chill in the fridge for an hour, then slice 

Rice crisps - Jon Battams 

Overcooked rice, rolled as thin as possible between a non stick sheet and a layer of cling film. Remove the cling film, then bake in the oven the same as the rice crispies. Then snap into pieces and fry. Season with your spice while they're still hot. They puff up like prawn crackers/pork scratchings 

Rice Crispies - Jon Battams 

Just put cooled fully cooked rice on a baking tray, middle shelf in the oven on 90 C for 2-3hrs to dehydrate. Then just fry in hot oil for 10seconds and you have rice crispies!