Category Archives: meat free

Mushroom ‘stroganoff’

Posted in Aga cooking, cheese, coeliac, food, fructose free, functional food, gluten free, home cooking, mains, meat free, recipe, Uncategorized, vegetarian by

A thoroughly delicious but incredibly simple meal. I used full fat everything…but all the relevant ingredients could be substituted for reduced calorie if so desired.

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I didn’t really measure anything so this is rough guide:

Ingredients:

Punnet of button mushrooms                          Parmesan      Butter/oil to cook

Brie – chopped into chunks                               Single cream

Garlic clove – finely chopped                            Onion – finely chopped

Method:

Saute the onions, garlic and mushrooms in butter/oil.

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Add the brie and stir until melted.

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Stir in sufficient cream to make a sauce – do not boil.

Serve immediately. Sprinkle with parmesan.

Delicious on naan (gf) bread.

 

Vegetarian chilli

Posted in Aga cooking, casserole, coeliac, food, food is medicine, functional food, gluten free, healthy eating, home baking, home cooking, meat free, recipe, specialised diet, Uncategorized, vegan, vegetarian by

This is my go to speedy chilli dish. One pot does the cooking so limited washing up – always a bonus. Have played around with my spice mix and this is a moderate chilli- the addition of the cayena guindillas do give it an additional punch so can be omitted. Chewing on a hidden gem does give your tongue a bit of a zap!

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Serves 4

Ingredients:

1 tbsp coconut oil       1 white onion – chopped

1 pepper – deseeded and chopped

250 g of vegetarian mince

1 large can of kidney beans – washed and drained

1 large can of chopped tomatoes      1 can of water

5 guindillas chopped (optional)

Spices: 2 tsp chilli powder, 1 tsp oregano, 1 tsp cayenne pepper, 2 tsp of cumin and 1 tsp of raw cacao powder

Method:

Saute the onions and pepper until softened.

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Add the vegetarian mince and stir until heated through.

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Add the tinned tomatoes and kidney beans.

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Stir through and fill the tomato can with water and add to the mix.

Add the spice blend, stir thoroughly, cover and allow to heat through thoroughly.

 

 

 

Is 3 the magic number?

Posted in food, gluten free, healthy eating, healthy fats, home baking, home cooking, mains, meat, meat free, pudding, recipe, salad, starter, Uncategorized, vegan, vegetarian by

The other day I fancied a super speedy breakfast – in truth I couldn’t be bothered to put much effort in! So, 3 minutes later I was chomping on a piece of gluten-free toast slathered (such an onomatopoeic word) in crunchy peanut butter and topped with slices of banana.Delicious.IMG_20160812_100340My caption within my IG post stated, ‘Two’s company but in this case three is definitely not a crowd.’ This got me thinking… I often eat a combination of 3 flavours without thinking about it.

This morning I had a kefir, coconut and maca smoothie. Yesterday’s lunch for my hubby – quail eggs and bacon on gf toast. The day before…avocado, scrambled eggs and oatcakes.  Don’t worry I’m not going to list all my meals over the last month. But, when I look back over my IG account over 50% (always like a statistic) of my meals are a 3 flavour combination.

I started to think about old childhood favourites …fish, chips and mushy peas, beans on toast with grated cheese on top…ooh…choux pastry, cream (i.e. profiteroles) and chocolate sauce.

I have just looked up from typing at my cookbook selection and there on the shelves is Three Good Things by Hugh Fearnley-Whittingstall.

Not sure whether I feel a challenge coming on…would I have to count spices and seasoning as one of my three?

Another winning combination – smoked salmon, lemon juice and bread. Must stop||

It does make me wonder though how much we complicate things – do we need to combine so many flavours in one dish or do we actually savour simple, more?

Love to know your thoughts and your favourite combinations of 3.

 

 

 

 

Corn on the cob curry 

Posted in food, food is medicine, gluten free, healthy eating, home cooking, meat free, specialised diet, superfood, turmeric, Uncategorized, vegetables, vegetarian by

A really simple, mild but full of flavour curry. Served on a bed of brown rice.

My daughters don’t enjoy hot and spicy food but this curry goes down very well indeed.

The blend of peanuts and yoghurt ensure a creamy sauce that coats the accompanying rice well.

Serves 4

Ingredients:

4 corn on the cob – chopped in half and then split length ways

50 g gram / chickpea flour         3 tbsp groundnut oil

1 450 g carton of Greek yogurt

250 g unsalted peanuts – ground

1 tsp turmeric

1 tsp chilli powder

500 ml water

Method:

Cook the prepared corn on the cob in boiling water for 6-8 minutes. Drain.

On high, heat the oil in a frying pan and add the flour – stirring continuously for a couple of minutes. Turn the heat down to a moderate temperature and add the ground peanuts, Stir for a coupe of minutes. Add the yoghurt, turmeric and chilli and stir till mixed thoroughly.Slowly add the 500 ml of water stirring all the time to create a thick sauce. Add the corn on the cob and simmer until all heated through.

Serve on a bed of warm rice.

Mint and Feta whip

Posted in cheese, dressing, food, food is medicine, functional food, gluten free, healthy eating, home cooking, meat free, paprika, salad, side dish, Uncategorized by

This combination of flavours tastes absolutely gorgeous and compliments many dishes – my husband enjoys it with burgers and I think it adds a new level to a salad. Unfortunately no picture does it justice ..so here goes:20160723_171433Ingredients:

200 g Feta cheese chopped in to small chunks

150 ml sour cream         2 tsp paprika

2 tbsp honey           Handful of chopped mint

Method:

Put all the ingredients in to a bowl and mix thoroughly until smooth.

Place in fridge until serving.

Cranberry salsa

Posted in coeliac, dairy free, food, fruit, gluten free, home cooking, magimix, meat free, recipe, salad, side dish, Uncategorized, vegetables by

I think the finest meal is one where you have the opportunity to have a multitude of different flavour combinations – probably why I love a roast dinner with all the extra trimmings.

A barbecue is one such opportunity – a plate can be laden with a multitude of little bits of this and that.

This is one such dish.

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Ingredients:

1 large white onion – finely chopped             Zest and juice of 2 limes

1 large green pepper – finely chopped          600 g of cranberry sauce

Mint – large handful chopped          Coriander – large handful chopped

Method:

Put all the ingredients in to a large bowl and combine thoroughly.

 

This salsa is perfect with meat, fish and salads – an all round great accompaniment.

I put the salsa in to the empty cranberry sauce jars. It will last for at least a week in the fridge (if not devoured beforehand!)

A new way of thinking

Posted in eating disorder, food is medicine, fructose free, functional food, gluten free, healthy eating, healthy fats, meat free, mental illness, specialised diet, Uncategorized, vegetarian by

Having spent the last few weeks immersed in studying nutrition I have done a great deal of thinking about food… even more so than normal! This combined with my slowly changing relationship with food has made me come to some conclusions…I am no longer dieting – hoorah but instead I am eating mindfully. It is different!

I am no longer driven by the all consuming need / desire to lose weight or a quick fix but instead I eat to enhance my health and improve my lifestyle.

I have stopped counting calories and now eat quality calories.

I’m giving myself permission to eat the good foods until I am satisfied not depriving myself or denying myself.

I eat when I am hungry and listen to my internal cues rather than being driven by external cues.

and…finally, food is no longer my enemy / nemesis or a trap but to my absolute astonishment it is my ally and liberator.  Two words I never ever thought would be written by me about food!

.

 

 

Smoked mackerel and rice noodles

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Serves 3    Preheat oven to 180c / gas mark 4

Ingredients:

1/2 butternut squash deseeded and chopped in to small chunks

plum / cherry tomatoes

3 smoked mackerel fillets torn into large pieces

300 g rice noodles

rocket

tamari (soy sauce if non gf)

Olive oil

Method:

Put butternut squash on a baking tray and drizzle with olive oil. Roast in oven for about 30 mins until cooked and edges crisping.

Put a drizzle of olive oil in a frying pan and, once hot, add the rice noodles. Stir for a minute. Add the tomatoes and fry for a further minute. Drizzle with tamari. Add the fish and heat through. Finally add the roasted squash, stir  and serve on a bed of rocket.

Hake, mangetout and cauliflower cheese bake

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Oven to tableware dish from Prestige

Such an easy dish to prepare:

Serves 3    Pre heat oven to 180C Gas mark 4

Ingredients

For the cheese sauce:

350 ml Full / semi skimmed milk            80 g  Cheddar / Double Gloucester cheese – grated

20 g Butter                                                       30 g gluten-free plain flour

1 tsp English mustard

For the remainder of the dish:

1 cauliflower cut in to 3 chunks             1 skinned fillet of hake    1 handful of mangetout

15 g grated cheese

Method:

Place the hake fillet within a tin foil parcel and bake in the centre of the oven for 10 mins.

Put the cauliflower in a pan of boiling water and cook until for 8- 10 mins.(alternatively steam e.g Prestige pressure cooker 5-8 mins) and boil /steam the mangetout for 3 mins.

For the cheese sauce:

Melt the butter in a saucepan.

Stir in the flour

Gradually add the milk – stirring continuously.

Simmer gently  and add the mustard and then the grated cheese, stirring until all melted and thoroughly combined.

Simply assemble all the ingredients in an oven proof dish, top with grated cheese and put in the oven to heat through thoroughly.

Wild keta salmon on courgetti, chickpeas and pine nuts

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Serves 2

Ingredients:

2 salmon fillets

2 courgettes – spiralised                     1/4 cup pine nuts

1 cup of chick peas (tinned)                1 tsp ground ginger

Tamari to flavour – 1 tbsp                  olive oil for cooking

Method:

Bake the salmon fillets in the oven in a tin foil parcel for 10-15 minutes – no additional flavours / oil added.

Whilst it is cooking, heat  the oil in a frying pan. Add the chick peas, pine nuts and ginger and cook for 1 minute. Add the courgetti and cook for a further minute. Add tamari  – heat through and serve.