Green Veg Risotto

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Serves 4     Large saucepan / paella dish

Ingredients:

60 g walnuts – toasted for 5 minutes under a medium hot grill

1 red onion – finely chopped

1 clove of garlic – finely chopped or 1 tsp garlic salt

80 g green beans – trimmed and chopped into 2 cm lengths

65 g asparagus  – trimmed and chopped into 3 cm lengths

60 g kale – remove rough stems and coarsely chop

70 g frozen peas

900 ml vegetable stock

2 tbsp olive oil

225 g Arborio rice

1 tsp Marmite

140 ml white wine

salt and black pepper to season

Method:

Heat the olive oil and saute the red onions until soft. Add the garlic / garlic salt and stir for a minute. Then add the rice and heat for a minute. Turn up the heat a little and add the wine. Stir frequently and simmer until the wine has almost evaporated. Add the beans, asparagus and half of the stock. Stir occasionally. As the rice absorbs the stock, add more 50 ml at a time (you might not use all the stock). As the rice starts to soften , add the kale and peas and cook until the rice is just cooked and the vegetables are tender. Season with salt and pepper.

Remove from the heat and serve immediately – top each bowlful with some toasted walnuts.

 

 

 

 

 

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Moussaka (vegan + gf)

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This dish is a complete meal in itself.

Preheat oven 180 C Gas mark 5

Ingredients:

4 medium / large potatoes

1 onion slices

Packet of vege mince 454 g

500 g carton passata

2 aubergines sliced

1 tsp mixed spice

black pepper

chilli flakes

olive oil

Sauce:

50 g vegan butter

3 tbsps flour (gf)

Approx 400 ml non dairy milk

Method:

Boil the potatoes until just tender. When cooled – slice thickly.

Brush the aubergine slices with a little olive oil and pan fry for 2-3 mins on each side.

Fry the onions until soft and add the vege mince, mixed spice, black pepper and passata.

Make the white sauce – thick pouring consistency

Grease the bottom of a large oven proof dish.

Create a layer of aubergine, potato and then mince mix. Continue to create layers until all ingredients used. Top with the sauce. Sprinkle chilli flakes over the surface.

Put in the oven for 20-30 mins until piping hot.

 

Cauliflower, cashew nut and mushroom curry (vegan)

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This is a really quick, easy and delicious dish served up with rice or quinoa, poppadoms and mango chutney. It involves very little preparation – a winner in my opinion!!

Serves 3-4 Cooking time 40-50 minutes

Ingredients:

300 g white mushrooms – quartered   2 tsp ground cumin

Medium cauliflower cut into small florets   1 tsp chilli powder

Large tin 400 g chopped tomatoes + 1/2 tin of water   1 tsp turmeric

Large tin 400 g chick peas   1 tsp garlic powder

Large cup of cashew nuts   1 tsp cayenne pepper

Method:

Put all the ingredients in to a large pan, cover and simmer (stirring occasionally) until the cauliflower is tender.

Creamy cashew nut sauce

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A time-saving method of making this sauce – an alternative to 2 hours to soak and then pulverize the cashew nuts to form the base of the sauce and using Marmite (for all the Marmite haters out there – I don’t think you can taste it) instead of nutritional yeast

Ingredients:

2 heaped tbsps cashew nut butter

2 tbsps plain flour (I use gf flour)

2 tsps of Marmite

750 ml Cashew milk – approx quantity – dependent on desired thickness of sauce

Method:

Put cashew butter and flour in to pan and  on to a medium heat – stir into a thick paste. Stir in the cashew milk –  a little at a time.  Add the Marmite.  Continue to stir and add milk until desired thickness is achieved. Allow the sauce to simmer but not boil.

Back on track

2018 was an eventful year! The stresses of selling our house, living in a caravan with 2 dogs, 2 cats and my husband during one of the hottest UK summers on record (many thanks to our wonderful friends for helping us) whilst we awaited the completion on the house we were buying seemed to stretch out endlessly.

This life turbulence completely tipped me upside down. As my kitchen disappeared so to my healthy food choices, love of cooking and exploration of flavours and blends disappeared. Instead, I trotted – no … galloped – in the direction of sugar laden comfort foods. Fast forward to the end of 2018 and I was a few pounds heavier, feeling very sluggish and lacking any momentum to change. I have spent the last few months mentally beating myself up for my lack of will power and weakness which has only lead to a downward spiral of self loathing followed quickly by a ‘what is the point?’ attitude as I devoured some more calorie dense / nutrient lacking morsel.

Thankfully, my inner voice has finally been heard. I am only human and to err is not a weakness. Self -care is paramount. Over the last few days, I have planned and prepared for overhauling my diet. So, as 2019 commences, the cookbooks cover my table once more, scraps of paper have ideas scribbled on them and sugar is off the menu.

Wishing you all a Happy New Year.

Salmon, leek and spinach lasagne.

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Serves 6

Heat oven to 180 C / Gas 4

Grease a lasagne dish

Ingredients:

125 g butter

100 g plain flour (gf or non gf)

1 l semi skimmed milk (a bit more may be needed if sauce too thick)

1 leek cut in to thin strips

500 g baby spinach

4 fillet portions of salmon – baked in foil for 15 minutes and flaked

400 g cheddar cheese – grated

2 cloves of garlic – crushed

4 sprigs of dill – chopped

Salt and pepper

10-12 sheets of lasagne – gf / non gf

Method:

Using 125 g of butter, flour and the milk make a bechamel / white sauce.

Melt the remaining butter in a pan and cook the leeks for 2-3 minutes. Season with salt and pepper. Add the spinach leaves (a handful at a time) and the garlic and cook until the spinach has wilted. Drain off any excess liquid.

Assemble the lasagne – spread 1/4 of sauce over the bottom of the dish. Place lasagne sheets on top. Top with half of the leek / spinach mix and half of the flaked salmon.

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Sprinkle with a third of the cheese. Repeat – 1/4 of sauce, lasagne, greens, salmon and cheese.

Top with 1/4 of sauce , lasagne, remainder of sauce and grated cheese.

Cook for 45 minutes or until golden.

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Sprinkle the dill over the top and serve with garlic flatbreads and a green salad.

Cauliflower and walnut soup

It’s that time of year… when a bowl of soup is always welcome.  This recipe is a firm favourite in our household. It is one of the easiest soups to make.

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Ingredients:

1 medium cauliflower – separated into florets            2 cups of stock – vegetable / chicken

1 large onion – coarsely chopped                                    2 cups of milk

1 large handful of walnut pieces                                     2 tsps paprika

Black pepper

Method:

Put the cauliflower florets, chopped onion   and stock into a pan and bring to the boil. Simmer for 15 minutes until soft. Add the milk, paprika, black pepper and walnuts and

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simmer for 5 minutes. Remove from the heat, blend and serve.

I serve with a sprinkling of black pepper and a dash of tabasco.