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Bettina's Kitchen: £15 Meal Plan


Plant-based chef, author and founder of the amazing Bettina's Kitchen, Bettina Campolucci Bordi supports the no waste revolution and believes in eating seasonally and locally.  She creates plant based, gluten-free, simple food and believes food needs to be free from labels, judgement and guilt. We here at Bite Back 2030 are BIG fans of Bettinas!

In the spirit of our daily Cook with Jack cook along series, Bettina has graciously created a £15 shopping list and puts her spin on a quick, tasty and affordable lunch plan to cook with the family while schools are shut (and beyond!).

See below for Bettina's meal plan, shopping list and cook along video for her delicious mini chickpea pancakes!

Bettina's meal ideas

Bettina's shopping list

Mini Chickpea Pancakes (vegan & gluten-free!)
1 tablespoon olive oil
60g (2 oz) chickpea (gram) flour
1/8 teaspoon bicarbonate of soda
1 teaspoon apple cider vinegar
125 ml (4 fl oz) water
Put all the ingredients apart from the sesame seeds in a mixing bowl and whisk until smooth, then leave to stand for 5 minutes.  Get a non-stick pan nice and hot, then add the batter and tip the pan so it spreads out thinly over the base.  Cook for a couple of minutes, then when you see air bubbles appear on the surface, it's time to flip to the other side and cook until just set.
Easy Dhal & Toasted Pitta Bread
*Makes 4 portions, can be halved
400 g (14 oz) red lentils
1 tablespoon olive oil
1 shallot
1 tablespoon tomato purée (paste)
250 ml (8 fl oz) coconut milk
Pitta bread
Cook the red lentils following the packet instructions. Drain, then set aside.
Heat the olive oil in a large pan and fry the shallot until nice and soft and translucent. Add the tomato purée and give it a good stir. Add the lentils and coconut milk and lower the heat to a gentle simmer. Let the lentils simmer for 10–15 minutes until they have thickened and are a nice creamy texture with a little bit of bite. Add salt and pepper to taste and  serve straight away or take off the heat and cover with a lid until ready to serve. 

Tip: This is a great side dish to keep in the fridge and use as an add-on to any bowl or a dip.
Peanut Butter & Banana Filled Pitta Bread
Butter Bean Hummus Filled Pitta Bread with Grated Carrot & Cucumber
Apple Doughnuts with Peanut Butter: 
Apples cored and cut horizontally so that it looks like a doughnut, topped with nut butter so that it looks like icing (my daughter's favourite!)
Crunchy Chickpea Snacks:
One tin of drained Chickpeas on grease-proof paper , drained and marinated with olive oil and salt. In the oven at 180 degrees for 10 minutes until crispy. Brilliant snack that can also be spiced to your liking.
Carrot Sticks & Butter Bean Hummus

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