Ration Challenge Recipes - Page 6

Dosas - Sophie Fellows

If like me you’re not a massive rice eater and are wondering how you’ll possibly manage to trick yourself into eating enough rice to sustain non-hangry life... dosas!

Super easy. Just grind rice in a coffee grinder or similar and sieve. Add 1 1/2 cups water to 1 cup rice flour and salt to taste. Whisk together. Pour a thin pancake amount into a hot flat bottom frying pan (lightly oiled). Should form bubbles/holes on hitting the pan, or it needs a bit more water. Cover with lid and cook for approx. 5 mins until the edges start to go crispy. Job done!

Perfect with bean dip or dhal, I reckon.

 Lentil Dhal - Louisa L Lorena

The Dhal is approximately 56g of onion (as sharing veg with 2 other teammates) fried in oil, salt, chilli and ground cumin then added. 60g of drained lentils added but will probably use more next time (maybe half of the entire lentil ration) and 1.5 cups of boiling water; again will increase water slightly next time. Bring to boil then simmer for 15-20 mins. Two servings

For Tarka Dhal you cook the spices, onions, tomatoes separate to the lentils and then mix them together when the lentils are cooked. 

My twist on this would be to cook lentils with salt, chilli/paprika, onion powder and turmeric for at least 20 minutes. Then fry cumin, coriander, garlic granules in some oil and sieve the oil into the lentils. It's a more subtle taste. Make sure you don't burn the spices. 

Ice Lolly - Louisa L Lorena 

Milk/Water/Cinnamon ice lolly. Is this allowed?

For when you just fancy ice cream or something sweet; this would help a bit. 

Crispy De Lunes - K De Lune

I made congee for the first time then wondered what else I could do with it so I added my spices and a drop of oil. I just splodged them on a baking sheet like little ricey cow pats and baked for quite a while (45 minutes) and they all puffed up nicely. They're really crispy on the outside with a bit of gooey flavoured rice in the middle.

Variation: (Author?) Boil the rice until it was like literal mush. We mixed in our spices and then added about a tablespoon of oil and mixed that in too. Then packed them into the tray. Put them in the oven at about 190C for about 20/25 mins and they cake out so crispy! 100% will be making them after the challenge because we loved them

Soya loaf - Sarah Lascelles

Uses soy mince/tvp (reward protein)  

20g soy mince, 60ml boiling water, Reward spices, Salt

Put the soy mince in a bowl, add some salt and team reward spices - I strongly recommend garlic powder if you have it, you need a good strong spice profile as the soy basically has no flavour of its own. Multiple spices mixed as works for you...

Add the 60ml boiling water to the soy /spice mix

Leave until the soy has absorbed the water, which will vary.

Mix in enough flour to hold it together, up to 1 tbsp

Move into a suitable ovenproof dish either really non-stick or lined with greaseproof paper

Bake in the oven for 15 mins

Tofu Pilaf - Sarah Lascelles

Ingredients

Makes 2 portions

120g tofu (of the block kind)

200-300g rice

85g reward veg, 2 Tbsp oil, 30 ml milk/non-dairy replacement, Salt, Reward spices

In advance;

1. Press your tofu - at least for a couple of hours. If this is a new concept to you - open the package and drain the water, then place between kitchen roll and tea towels and weigh down with something heavy, I use a pile of cookbooks because they live in the kitchen anyway.

2. Measure out your oil and add some of your reward spice in to infuse the oil. If you have garlic granules, this would be perfect.

Dice your tofu into approx 1cm cubes

Add about half the oil to a pan and heat up then add the tofu. Cook this until it is pale brown on each side.Take the tofu out and leave to one side.

Rinse off the rice

Boil the kettle

Measure out the milk (you can skip this if you are saving your milk for something else). Add the rest of the oil to the pan, then add the rice, and fry off for approx 30 seconds. Add the milk and stir in and cook for another 30 seconds. Top up with boiling water and cook the rice as normal

Chop your veg and add as appropriate for whatever it is (eg a courgette will be added right at the end, a carrot slightly earlier...)

Right at the end, when the rice is appropriately soft, add the tofu back in to reheat. Check for taste and add more salt/spice as you like

Variations:

If you are saving your milk for something else, skip that step and go straight to adding the boiling water

This could also work with chickpeas or beans added instead of veg. The amount of rice can be increased to stretch it to more meals

'salt and spice' tofu - Sarah Lascelles

The other half of my tofu will be 'salt and spice' tofu. Press as above, cut into slices rather than chunks.

Mix approx 1 tbsp of flour with salt and spices. Coat the tofu in that mixture, then shallow fry.

Beef and Lentil Chili - Nikki Hardiman-Price

Beef and lentil chili made with 120g mince, 72g lentils (3 days' worth), 150g kidney beans (3 days' worth), 38g onion (1.5days' worth) oil, spices and water

Easily enough for 3 portions probably 4

Variation: Use soy mince instead