Cooking with Wholefoods by Ross Dobson

  • Carrot and lentil dip

    from The Wholesome Kitchen / Cooking with Wholefoods: Delicious Recipes with Beans, Lentils, Grains, and Other Natural Foods The Wholesome Kitchen / Cooking with Wholefoods by Ross Dobson

    • Categories: Dips, spreads & salsas; Appetizers / starters
    • Ingredients: carrots; red onions; ground cumin; ground coriander; red lentils; cilantro
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Notes about this book

  • ccav on September 27, 2014

    Spicy coconut daal: Made this in the slow cooker, omitted chillis and mustard seeds. Very nicely spiced, mild and the tomatoes added a nice brightness. Very easy to make.

Notes about Recipes in this book

  • Spicy pinto bean soup with shredded lettuce and sour cream

    • etcjm on March 31, 2020

      Tasty. Bit too spicy for me so will reduce the chilli next time. Didn't have fresh pepper (lockdown) so used a jarred red pepper. I think this could cope with more veg or beans or both! Lettuce and sour cream were a really good addition. Would be really quick and easy with tinned beans. Will do again.

  • Lamb and vegetable soup with split peas and barley

    • e_ballad on May 06, 2018

      I didn’t have particularly high hopes, using this recipe as a way of using up an inadvertent excess of yellow split peas. But this was a fantastic dish & would be perfect in the depths of winter.

  • Southern-style red beans and rice

    • e_ballad on February 19, 2017

      I'm sure this is abhorrently inauthentic, but I really enjoyed this. I did use turtle beans as I had no red beans on hand & I added some obligatory cured meat to make it more of a meal.

  • Little almond, polenta and lemon syrup cakes

    • etcjm on October 10, 2019

      Really very good. Already gluten free so no changes needed. Forgotten about these so this recipe will be left out to make again at the weekend!

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Reviews about this book

  • Bibliocook

    As well as being a fantastic focus for any meal, pulses, lentils and grains are also a great way of bulking out more expensive ingredients.

    Full review

  • Hyphenated Chef

    Ross Dobson talks about how he is inspired by Australia’s multi-cultural society.

    Full review
  • ISBN 10 1849753342
  • ISBN 13 9781849753340
  • Published Sep 06 2012
  • Format Hardcover
  • Page Count 160
  • Language English
  • Countries United Kingdom
  • Publisher Ryland Peters & Small

Publishers Text

In 'Cooking with Wholefoods,' Ross Dobson turns his attention to wholefoods, using nutritious pulses and grains as the basis of his trademark simple-yet-delicious recipes. Starters feature a delicious Smoky Paprika Houmous while warming Soups include Shiitake Mushroom and Barley Soup and Curried Parsnip and Butterbean Soup. Try a fresh idea from Salads such as Lentil, Artichoke and Salsa Verde Salad or Slow-cooked Lamb Salad with Broad Beans, Pomegranate and Mint. Perfect Sides include Lemon and Cardamom Rice and Buttered Buckwheat with Corn and Herbs. Hearty and substantial Mains are Sausage, Fennel and Haricot Stew; Slow-cooked Miso Pork Belly with Soy Beans and Barley Risotto with Mushrooms and Goats' Cheese. Enjoy a home-baked treat from Baking and Sweets such as Sesame Wheatgerm Crisps or Couscous and Cashew Soda Bread.

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