Tag Archives: vegan

Recipe of the Week – 2nd July 2018 – Herby Summer Salad

We are currently going through a bit of a heatwave here in England, and for once in my life I am finding it hard to get enthusiastic about cooking hot food! If you are also struggling and crave something lighter, here is a nice simple salad recipe which also made good use of the many herbs that seem to spring up in our garden at this time of year.

Serves 4 as a main or 6 as a side

Ingredients

200g baby salad potatoes, sliced

1 yellow bell pepper, deseeded and finely sliced

100g green beans, cut into small pieces

50g fresh spinach, washed and roughly chopped

3 tbs extra virgin olive oil

1 tsp mustard seeds

Small handful each of fresh mint, parsley and chives

2 tbs runny honey (or agave nectar if vegan)

3 plain flour tortilla wraps

Salt and pepper to taste

Method

1. Place the potato slices and green beans in a large saucepan of boiling water, bring to the boil then simmer for 10 minutes. Drain and set aside.

2. In a small frying pan add the mustard seeds and place on a high heat to toast for 30 seconds. Set aside.

3. Place the spinach, potato slices, beans, pepper slices and mustard seeds in a large salad bowl.

4. In a small jug mix together the oil, herbs, honey and seasoning and pour over the salad. Mix well to combine.

5. Heat a large frying pan and gently toast the tortilla wraps (10 seconds each side), then cut into wedges and mix with the salad.

6. Place in a fridge to chill for 15 minutes then serve.

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Recipe of the Week – 21st May 2018 – Sweet Potato Falafels with Cashew Houmous

This is a surprisingly simple recipe which also turned out to be a great way to entertain my children. We had lots of fun mashing, smashing, mixing and shaping these delicious falafel and that was before we’d even got round to dreaming our own individual pitta creations! These are also a great low-fat alternative to the deep-fried version, but are just as versatile. The Cashew houmous was a made-up-at-the-time idea, but the nutty texture worked really well in contrast to the sweet potato.

Makes 12 Falafel / Serves 4

Ingredients

2 medium sweet potatoes

2 cloves of garlic, finely chopped

2 tsp ground coriander

2 tsp ground cumin

100g gram flour

2 tbs lemon juice

2 tbs olive oil

Small handful of fresh coriander, roughly chopped

For the Houmous;

1 x 400g can of Chickpeas, rinsed and drained

1 clove of garlic, chopped

2 tbs extra virgin olive oil

1 tsp ground cumin

1 tbs tahini

50g cashew nuts

Method

1. Preheat the oven to 200C.

2. Prick the sweet potatoes all over with a fork then microwave for 10 minutes until soft, turning over half way through. Allow to cool then peel.

3. In a large bowl add the sweet potato, garlic, spices, lemon juice and flour, season well then mash together.

4. On a floured surface, form the mash into the size of table tennis balls and lightly dust with flour. Place on an oiled baking sheet and place in the oven for approximately 30 minutes, turning once halfway through, until light brown.

5. To make the houmous, place all of the ingredients into a food processor and blend well. Add a little water during the mixing if too dry. Dust with smoked paprika to finish.

6. Serve the falafel in warmed halved pittas with a green salad and a large dollop of the houmous.

Recipe of the Week – 14th May 2018 – Baked Mushroom Stuffed Peppers

This is a nice Summery recipe which will compliment most salads, but is actually really quite filling. The combination of the mushrooms, nuts and seeds gives it a nice firm texture, but it retains some of its moisture after baking, and so isn’t dry as some stuffings can be. Very happy with this one!

Serves 4

Ingredients

4 medium sized peppers, halved, cored and deseeded

2 tbs sunflower oil

20g button or chestnut mushrooms, finely diced

4 cherry tomatoes, diced

2 cloves of garlic, crushed

Small handful of sunflower seeds, lightly toasted

50g walnut pieces, finely chopped

100g breadcrumbs (I grated 2 slices of toast!)

5 tsp vegan pesto

Small handful of fresh parsley, finely chopped

Salt and pepper to season

Method

1. Preheat the oven to 200C.

2. Place the oil in a large frying pan and gently fry the mushrooms and walnuts for 5 minutes. Set aside and allow to cool.

3. Add the mushroom mixture and all of the other filling ingredients to a large mixing bowl and stir well to combine. Season well.

4. Fill the prepared peppers with the mixture and place in a large roasting tin. Cover with foil and bake for 30 minutes until the peppers are soft. Serve straight away with a salad of your choice.

Recipe of the Week – 30th April 2018 – Butternut Squash and Chestnut Tagine

There are times when only a spicy stew will do, and this recipe definitely hits the spot! I love making tagines, and playing around with the different combinations of vegetables and spices to try to create something a bit unique each time. The dried chestnuts in this were brought back from holiday last month in Madeira, but if you can’t get them dried, the vacuum-packed ones are very nice too.

Serves 6

Ingredients

1 large butternut squash, peeled, deseeded and diced

2 red peppers, sliced

3 tbs olive oil

2 large onions, sliced

3 cloves of garlic, crushed

1 small red chilli, chopped

100g dried chestnuts

2 tbs Ras-el-hanout

1 tbs dried cinnamon

500ml good quality stock from bouillon

1 tbs honey or agave nectar

Small handful of fresh coriander, finely chopped

Method

1. Place the chestnuts in a small saucepan and cover with 300ml of the stock. Bring to the boil and simmer for 30 minutes.

2. Meanwhile, in a large saucepan, add the oil and sauté the onions, garlic and chilli over a low heat for 5 minutes.

3. Add the chopped butternut squash and peppers to the pan, together with the spices, and stir well. Simmer for a further 5 minutes.

4. Add the remaining stock and the chestnuts with the cooking liquid, bring to the boil then simmer, covered, for 25 minutes.

5. Add the honey or agave nectar, season, and simmer for a further 10 minutes.

6. Serve immediately with a sprinkling of the coriander, and with rice or couscous.

Recipe of the Week – 26th March 2018 – Moroccan Giant Couscous Salad

This is a great recipe if you’re looking for a filling but nutritious lunch idea, but don’t have a lot of time (I’m in this situation quite often!). I have based this on a traditional Moroccan side dish, but modified it a bit to include the flavours that I particularly like, and most variations work really well in a warm salad like this – the addition of pine nuts and roasted peppers is also recommended!

Serves 4 to 6

Ingredients

300g Giant wholewheat couscous

600ml good quality stock from bouillon

2 small red onions, sliced

3 tbs olive oil

1 aubergine, cut into 2cm dice

50g sultanas

6 baby tomatoes, halved

1 tbs ras-el-hanout

1 tsp ground cinnamon

100g fresh spinach leaves, rinsed

Method

1. Place the aubergine cubes in a colander, sprinkle liberally with salt and leave to drain for 30 minutes. Rinse thoroughly.

2. Meanwhile, place the giant couscous in a large saucepan, add 400ml of the stock, bring to the boil, then simmer for 20 minutes. Rinse and set aside.

3. Add the oil to a large saucepan (I used a wok), and gently sauté the onions and rinsed aubergine cubes for 10 minutes.

4. Add the spices, mix well to combine, and sauté for a further 5 minutes.

5. Add the couscous, chopped tomatoes and sultanas together with the remaining stock. Stir well and cover then simmer for a final 5 minutes.

6. Serve warm on a bed of spinach leaves and with flatbreads if preferred.

Recipe of the Week – March 5th 2018 – Mexican Rice and Bean Wraps

When I’m looking for something quick but filling to make for a snack or a light lunch at home I often turn to flour tortillas for inspiration. This simple recipe is a nice twist on Mexican rice dishes and provides a more filling and satisfying meal than a simple wrap (I couldn’t eat more than two anyway!)

Makes 8 wraps

Ingredients

200g brown rice, rinsed and drained

2 tbs sunflower oil

1 large onion, roughly chopped

3 cloves of garlic, chopped

1 large sweet potato, peeled and diced

1 tsp ground cumin

2 tsp chilli powder

1 tsp medium curry powder

1 tsp smoked paprika

800ml good quality vegetable stock from bouillon

1 x 400ml tin of chopped tomatoes

1 x 400ml tin of red kidney beans, rinsed and drained

Large handful of fresh coriander, chopped

100g fresh spinach leaves, rinsed with the large stalks removed

8 wheat flour tortilla wraps

Method

1. Heat the oil in a large saucepan and gently sauté the onion and garlic for 8 minutes.

2. Add the tomatoes and spices and mix well. Cook gently for a further 5 minutes.

3. Add the rice and sweet potato cubes, stir to combine then add the stock. Bring to the boil then simmer for 30 minutes.

4. Add the beans to the mixture then simmer for a further 10 minutes.

5. Season to taste then spoon 1/8 of the mixture in each wrap, add the spinach and chopped coriander, roll up and halve each wrap.

6. Serve immediately on its own or with a side salad and guacamole.

Recipe of the Week – 26th February 2018 – Simple Moroccan Roasted Vegetables

For me this time of the year is all about comfort food – it has to be warm and filling, but that doesn’t mean that winter food has to be plain and stodgy. This recipe is a good example of something that is easy to prepare and will provide a great meal that will keep the cold out and fill you up at the same time. It’s also great for using up any root vegetables that you may have left over, so can be different every time!

Serves 4

Ingredients

500g baby potatoes, halved

1 large aubergine, diced

2 red peppers, sliced

1 large courgette, diced

2 small fresh beetroot, peeled and diced

1 large carrot, sliced

1 x 400g tin good quality chopped tomatoes

1 x 400g tin of chickpeas, rinsed and drained

5 tbs olive oil

5 cloves of garlic, peeled

2 tbs Ras-el-Hanout

1 tsp ground cumin

1/2 tsp ground turmeric

1 tsp ground cinnamon

Salt and pepper to taste

Large handful of fresh coriander, roughly chopped

Method

1. Preheat the oven to 220C.

2. Place all of the vegetables (not the chickpeas yet!) on a large baking tray. Drizzle the oil over, sprinkle with the spices, season then mix well to coat.

3. Place in the oven for 30 minutes, stirring well halfway through.

4. Add the tomatoes and chickpeas, stir well again, and return to the oven for a further 10 minutes.

5. Serve immediately, with rice, couscous or flatbreads, garnished generously with the chopped coriander.