Archives for posts with tag: Vegetarian

Another challenging dinner to photograph but delicious nonetheless.

[10 min prep / 40 mins cooking time / serves 4]

1) chop: 2 small carrots, 1/2 white onion, 5 cup mushrooms, 3 medium potatoes

2) place the potatoes in a pan of water and leave to boil for 10-15 mins til soft. 

3) in a pan fry the onion, carrot and mushroom. After 5 mins, add a up of frozen quorn mince and 1 tin of rinsed lentils. Add 1 veg stock cube and half a pint of water. Season. Simmer for 20 mins.

4) mash the potatoes with a knob of butter and a good grate of cheddar.

5) place lentil mix into an oven proof dish and spoon the mash on top. Finish with grated cheese and bake for 20 mins on 200 degrees C. 

Serve with more cheese and veggies. 

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It’s tricky to make a dal look great in a photo. I promise that this tastes better than it looks. I used this recipe from BBC Good Food. 

The yellow split peas took double the amount of time to cook, so it’s lucky I started early. It was worth it though. I also found setting all the ingredients out at the start helped get through the recipe without forgetting anything.

[10 min prep / 70 mins cooking time / serves 4] 

1) rinse 250g yellow split peas and place in a pan with 900ml water. Boil, remove scum with a spoon and then simmer. It took 70 mins for me. I’ve read that the peas soaking overnight reduces the cooking time by 30 mins so I’ll try that next time.

2) chop/ set aside in separate bowls: 1 onion, 3 green chillies, 2 tsp minced ginger, 100ml water.

3) set aside in a ramekin: 3/4 tsp turmeric, 3/4 tsp garam masala, 1 1/2 tsp ground coriander.

4) in a blender whizz 3 cloves of garlic and 3 salad tomatoes.

5) put 3 tbsp veg oil in a large pan and fry 1 tbsp cumin seeds. Once becoming fragrant, add the onion, chilli and ginger. After 5 mins add the tomato and garlic purée, 100ml of water and the ramekin of spices. Simmer for 20 mins.

6) whisk the yellow split peas to loosen them, then add to the onion/tomato mix/spice mix and bring to the boil. Season to taste.

Serve with rice and lashings of mango chutney.


Oh dear it’s a been almost 2 months since I’ve posted on here, it’s amazing how fast time flies. A month ago I ran the London Marathon and since then I’ve completely lost any interest in being fit and healthy. Until yesterday. I ran the Vitality 10k and someone took the most hideous photo of me looking about 100 stone. So today, the health kick starts!

[prep 2 mins / 15 minute cooking time / serves 3 : 1 tin tomatoes, 1 tin chickpeas, ras-el-hanout, couscous]

1) in a pan on the hob fry 1 chopped onion and sprinkle in some ras-el-hanout spice mix.

2) once softened, pour in a tin of tomatoes and a rinsed tin of chickpeas.

3) add more of the spice mix, pour in 1/2 cup of veg stock, stir and pop a lid on for 10 mins.

4) cook couscous as per packet instructions and stir in a shake of cinnamon beige serving.

I’ve got leftovers for lunch tomorrow, very much looking forward to it!

  
I’ve discovered how great polenta is – cheap, tasty and ready in 5 minutes. Today I had it with a rich veggie casserole, which took 4 minutes to prep and 45 mins in the oven. Can’t beat an easy peasy dinner. 

Pre heat oven to 160 degrees C.

1) in an oven proof dish, place one chopped sweet potato, 3-5 chopped mushrooms, 3-4 brocolli florets and 3 frozen Linda Mcartney sausages. 

2) rinse and drain a tin of lentils and pour into the dish.

3) pour over 1 pint of stock (I used a beef oxo cube, but use a veggie one to make it veggie). 

4) bake for 45 minutes.

5) boil 1 cup of water and 1 cup of milk in a pan on the hob – then pour in 1/2 cup of dry polenta. Stir for 3-5 mins, add cheese and chives.

Looking forward to my leftovers for lunch tomorrow. 

  
The inspiration for this meal came from Delicious.Magazine, and I was going to make turkey meatballs but Morrisons had run out of turkey mince last night. I’m trying to cut down on meat generally, so I thought I’d have a pop at some beanballs. I appreciate ‘veggie meatballs’ is an oxymoron but ‘beanballs’ just don’t sound that appetising… 

1) for the ‘meatballs’, whizz up a tin of rinsed kidney beans, 3 mushrooms and an egg in a blender.

2) scoop out and roll the sticky mess in breadcrumbs to form balls and place on a baking tray. Bake on 170 degrees C for 20 mins, turn halfway through.

3) on the hob, fry some garlic in a pan and pour in a tin of tomatoes. Swirl the tin out with some water and add to the pan. Simmer for a few mins and season.

4) place the ‘meatballs’ from the oven into the tomato pan and pop a lid on top.

5) cook polenta as per packet instructions – 4 parts liquid to 1 part polenta. I switched in 1 part for milk to make it creamier. Stir in spinach and Parmesan towards the end and serve.

Grate more Parmesan over the top because everyone loves Parmesan. When I was little I used to abuse the Parmesan shaker in Pizza Hut, I now wonder if that’s the reason they no longer put Parmesan on the tables in there. Sorry everyone.

   
Since starting marathon training, I’ve had to think a bit more seriously about what I’m eating. I’ve resolutioned to eat less meat, partly because it’s cheaper, but also to be healthier and slightly more environmentally friendly. Every little helps right? This ‘lasagne’ made a dinner last night and lunch today, all for about £2.

1) defrost a big handful of frozen spinach and squeeze out the excess moisture.

2) stir in 3/4 tub ricotta and spread into the base of a lasagne dish.

[I added sliced courgette as a layer but in hindsight I’d just leave it out as it makes it a bit wet]

3) lay on slices of polenta – a whole block of it costs 75p from Tesco.

4) cover with grated cheese and bake for 30 mins on 180 degrees c. 

I served mine with baked sweet potato which I had put in before starting on the ‘lasagne’.
 

  
Hands down, one of the best veggie dinners I’ve ever made.  I’ve just come back from a weekend away in Suffolk and didn’t have much in my larder. Lentils are the magic ingredient. Sometimes beef chilli can be really heavy, but this is a wonderfully light yet filling meal. The pitta bread was in the freezer and the lentils were tinned, making this not only super easy but a bargain as well.

1) fry a chopped onion in olive oil in a heavy set pan on the hob, for 3-4 mins til softened.

2) pour in 1 tin rinsed lentils and 1 tin chopped tomatoes. Swirl the tomato tin with 1/4 water and add to the pan. 

3) add good shakes of: smoked paprika, hot chilli powder, cayenne pepper and black pepper. Make it as hot or mild as you like.

Pop the lid on the pan and turn it down to a low heat for 10 mins. In that time cook the rice.

4) cut a pitta bread into triangles and bake on a tray for 5-10 mins at 180 degrees C.

Serve it all up with avocado and enjoy. 

  
This dinner was so easy it’s kind of embarrassing calling it a recipe. It’s the first time I’ve cooked with polenta and it was delicious. This recipe is a meal for one.

1) pour 1/2 tin tomatoes into a baking dish, stir in a minced garlic clove and spinach leaves.

2) place 4/5 slices of polenta on top and sprinkle over chopped seeds.

3) bake on 170 degrees C for 20 mins.

4) remove from the oven and crumble on a handful of goats cheese. Bake for another 10 mins.

I served mine with baked herbed sweet potato. Yum. 

  
The total cost of this shepherds pie was £1.50, and it did 2 dinners and a lunch. I was doubtful lentils could replace minced beef, but it was scrumm and satisfying. It ISN’T vegetarian, but you could make it veggie by leaving out the beef Oxo cube. 

1) peel, chop and boil 2 large potatoes, and once soft, mash with butter.

2) in a pan, fry one small onion and some garlic for 3 mins. Chop a handful of mushrooms and fry them for 3-4 mins.

3) rinse a tin of lentils and pour into the pan, pour over 300ml of veg stock (I added 1/2 an oxo cube here to make it taste beefy, but leave it out if you’re veggie). Season with black pepper.

4) place lid on and simmer for 10-15 mins.

5) add a cup of garden peas and cook for 3 mins more. 

5) preheat oven to 180 degrees c.

6) remove lid from lentil pan and let some of the liquid evaporate. Then pour into a lasagne dish and place spoonfuls of mashed potato on top. 

7) bake for 20 minutes or until golden brown. 

I served mine with boiled brocolli. A tasty and nutritious dinner – I didn’t miss the mince! Especially when the tin of lentils cost 80p. 

  
I’m really into my winter warmers at the moment – any excuse to get out my Le Crueset pan. Whilst this might not look aesthetically delicious, it tasted lovely.

1) chop 1 onion, a handful of cherry or salad tomatoes, 3-5 sun dried tomatoes.

2) in a pan on the hob, brown the onion for 3-4 mins, then add all the tomatoes.

3) add a tin of rinsed lentils and 325ml of veg stock. Season and simmer.

4) place 4 Linda McCartney veggie sausages in the oven on a tray and bake for 15 mins.

5) once cooked, chop the sausages and add to the stew. Simmer with the lid in for 5 more mins.

Serve up with mashed sweet potato, brocolli and Aunt Bessie’s Yorkshire puddings (I needed the room in my freezer!).