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.

 

Vegan pie (2)- quick and easy

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This recipe is a more simple and quicker dish to prepare than my other vegetarian / vegan pie using fewer ingredients but just as tasty. It has a ‘stodgier’ base, which my husband prefers. He says it taste ‘meatier’.

Serves 4

Preheat oven to Gas mark 5  190 C

Ingredients:

4 medium/ large white potatoes

5 medium/ large sweet potatoes

Olive oil

1 large onion – finely chopped

Punnet of chestnut mushrooms – 200 g – coarsely chopped

100 g sun-dried tomatoes (I use a packet of Merchant Gourmet) – unsoaked

Red lentils – large mugful

1 large tin of chick peas 400 g – drained

Vegetable stock cube

Boiling water

Method:

Peel, chop, boil and mash the potatoes.

Fry the chopped onions in a some olive oil until soft. Add the chopped mushrooms and cook for 2 minutes. Add the chick peas, lentils, sun-dried tomatoes, mushrooms, stock cube and enough boiling water to just cover the ingredients.  Stir and leave to simmer – stirring occasionally adding more water if required. Once the lentils are soft, remove from the heat and put into an oven proof dish.

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Cover the mixture with the mashed potatoes creating a thick layer.

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Place in the middle of the oven for 20-25 minutes. Once piping hot, serve and enjoy.

A long week

So … last Monday at midnight I said goodbye to sugar. I also decided to switch back to a  solely vegetarian diet (during the festive period I seemed to eat more meat than I had done in the whole year) and reduce my dairy food intake.

I would like to say this week has been plain sailing for me. It hasn’t. Not eating meat / fish has not been an issue at all. However, the sugar withdrawal has been a different story. The first day was easy and lulled me in to a false sense of security. Days 2 and 3 delivered a constant headache – initially eased by increasing my water intake but this relief was only short lived. I awoke on day 4 headache free, ‘Yay!’  As the day progressed, I presumed all toxins were flushed out and sugar impact gone. Wrong. With the evening came a migraine that sent me to my bed. Day 5 – the cravings really hit. Sugar laden goodies were calling , no, shouting to me. Two choices – give in and then be cross with myself – or, distract myself and keep going.  I chose the second option.  Day 6 – no headaches and no cravings. Day 7 – all good.

Was the week worth it?

Definitely.

  • I am sleeping better
  • I am not waking up with heartburn
  • I’m eating nutrition dense not calorie dense food
  • no more sugar lows and sugar highs
  • I’m enjoying creating different flavours and cooking again – feel I have my mojo back
  • I feel full after I have eaten
  • I don’t want any of the chocolates, biscuits and cake that are in the house – not being smug- just not interested in them
  • perfected a speedy cashew Bechamel sauce! One step closer to a vegan diet.
  • (… I’ve lost 2 kg)

Onward …

 

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.

 

Sauerkraut

I love sauerkraut – not to be confused with vinegary pickled cabbage – fermented cabbage. Not only because I enjoy the taste, texture and flavour but also because of its nutritious qualities – rich in fibre, vitamins, minerals and probiotics.

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This is a jar of beetroot sauerkraut just starting the fermenting process.

I advise you to wear rubber gloves to avoid staining your hands.

Ingredients:

300 g red cabbage – shredded

200 g beetroot – peeled and finely chopped

1/2 small apple – peeled and finely chopped

2 tsp salt

1 tsp fennel seeds

1 tsp coriander seeds

1/2 tsp caraway seeds

Method:

Put all of the ingredients into a bowl and mix them well until the vegetables start to release water. Then crush the vegetables with your hands – or use a pestle / end of rolling-pin.

Put the mixture into a sterilised and resealable glass jar – 500 ml capacity – leaving sufficient space at the top to allow for the fizz!

The vegetables need to be submerged in their juices so a cabbage leaf with a weight on top works well.

Leave the sauerkraut at room temperature for anything up to 3 weeks. It needs to be left for at least 3 days..

Salads…definitely not boring

I overheard someone the other day saying that they found salads boring. This made me feel a little sad. With such a diversity of flavours and endless possibilities of combinations how can salads become boring? I thought the days of  salads comprised of iceberg lettuce, cucumber and tomato had long since passed. Seemingly not.

I have a simple formula for my salads: green leaf, 3 or more additions – ideally different colours and a dressing – preferably with one ingredient that is a fermented food. Often one ingredient that is hot e.g.roasted butternut squash

Different dressings I make:  (a splash of each in to a small jar and shaken)

Tamari (gluten-free soy sauce), apple cider vinegar and olive oil

Tahini, apple cider vinegar and tamari

Peanut butter and apple cider vinegar

Avocado oil drizzle

Lime juice and olive oil

Here are a selection of the salads we have eaten over the last couple of weeks:

A                                                        B

A: papaya, roasted butternut squash, watercress, olives, tomatoes and olive oil and lime dressing

B: Beetroot houmous and chia seed oatcakes with avocado, tomatoes, olives and watercress

A                                                          B

A: Apricot, pomegranate seeds, mange tout, houmous, tomatoes, olives and rocket with avocado oil drizzle

B:Tomatoes, mange tout, yellow pepper, watercress and houmous – no dressing

A                                                         B

A: peas shoots, watercress, avocado, tomatoes and mange tout with olive oil, tamari and apple cider vinegar dressing

B: shredded carrots, red and white cabbage, hen and quail eggs, avocado, tomatoes and houmous with drizzle of olive oil

A                                                         B

A: rocket, watercress, avocado, apricot, roasted butternut squash with peanut butter and apple cider vinegar dressing

B: carrot sticks, houmous, mango, tomatoes, avocado, beetroot and avocado oil drizzle.

…definitely not boring!!

What is your favourite salad combination?