Cooking, for those who wish to partake, can feel blissfully therapeutic. The art of transforming simple ingredients into an eclectic and exciting dish and the satisfaction of settling down to enjoy something you have created is one of life’s simplest and most satisfying pleasures.
Having said that, when you live in a bustling city that can suck the life out of you at the best of times and winter draws in and darkness begins to engulf the city halfway through the afternoon it’s hard to have the imagination and the motivation.
This is one of my go-to meals for those exhausting winter nights when creativity is not on the agenda.
Ingredients (serves 2)
– 3 sweet potatoes (peeled and cut into small chunks to make mash)
– 1 onion (finely chopped)
– 2 cloves of garlic
– 1 packet of Cauldron falafel
– 1 small tin of chopped tomatoes
-Handful of green olives (finely chopped)
– Balsamic vinegar
– Cayenne or other chilli pepper (2 pinches)
– Wholegrain mustard (2 teaspoons)
– ‘Pure’ or other brand of dairy free margarine (1 tablespoon)
- Boil the sweet potatoes on a high heat for 5 minutes and then leave to simmer for a further 15-20 mins
- Pop the falafel in the oven on a medium heat for around 15 mins
- Fry the onion and garlic in a splash of olive oil on a low heat until soft (around 10 mins)
- Add the chopped tomatoes, balsamic vinegar, chilli pepper, green olives and a touch of salt and pepper to the onions
- Put the peas on to boil
- Drain the potatoes and mash them with the mustard and margarine
- Drain the peas, take the falafel out of the oven serve with the spicy tomato sauce, hibernate and enjoy!