Proper stew

Having rather a lot of root veg to use up, I decided to make a proper stew. It was really quick and easy.

Simply dice a large onion, half a large turnip, a couple of carrots and a leek. Cook in enough stock to cover. When the veg are soft add a tbsp of veggie gravy granules to thicken it. Served with plain white bread and plenty of brown sauce!

Home-made Boojum!

I seem to have been eating in Boojum a lot these days and I have to say it pretty much can't be beaten - but I had a jar of salsa verde to use up so I decided to try to make my own veggie burrito bowl.

I used a packed of Tilda microwave lime and coriander rice, or you could just boil your own and add coriander and lime juice. Then I fried some sliced red pepper and added a tin of drained black beans, just to heat them through. To this I also added about half a jar of Discovery red jalapenos. I served this mix on the rice and topped it all off with a good spoonful of the salsa. Almost as good as the real thing!

Falgeolet bean and millet stew

This was DELICIOUS! The recipe is courtesy of the lovely JL Goes Vegan - I pretty much followed the recipe but I made it in a normal pot with a can of flageolet beans and I used fresh tarragon instead of the herbs listed as I needed to use it up. It was really tasty and I will be making it again - as you can see I served it with some purple-sprouting broccoli.

'Oh She Glows' oats

Or as I have taken to calling them, Oh She Gloats! This was in Everyday Happy Herbivore and I had it for breakfast every day for a week - really tasty and filling. I add a tiny drop of vanilla for sweetness. I can't find the recipe online so you will just have to buy the book!

Borlotti and chestnut stew

This lovely recipe from Demuth's was on the front cover of February's Vegetarian Living magazine. I made it for a friend and she loved it - it freezes well too! The recipe can be found on the Demuths website. Made the house smell like Sunday dinner!

Black bean burgers and G-nut stew

I made quite a few things from Everyday Happy Herbivore earlier this month - here are pictures of two of them. The first is the quick black bean burgers which really were super-easy and very nice too. I served them with some stir-fried veg and a little cranberry chutney. The second is the G-nut stew which is basically made from chickpeas, spinach and peanut butter. Very tasty again although next time I'll use a little less liquid. This book is definitely a keeper!

Dukkah squash with mini burgers

I had some curious little squash to use up - they were just labelled as 'seasonal squash' - any ideas for what they are called?

Anyway, I also had some Redwood Burger Bites in the fridge so I had to think of something to do with both of them and this was the result. I cooked the burgers in the oven, they are tiny so very quick to do, and meanwhile I chopped, peeled and steamed chunks of squash. This took about 10 mins. When the squash is tender, put it in a small bowl and roughly mash it with a tbsp of Dukkah. Serve with the cooked burgers.

Moroccan lentil soup

The first recipe I've made from my new Everyday Happy Herbivore book - looking forward to many more this week! I cheated by using Ras El Hanout blend instead of the individual spices listed in the book. The smell when cooking was amazing and it tasted just as good - go buy the book so you can enjoy it too!

Mixed bean and artichoke stew

A quick and easy stew for a cold and lazy day! Fry onion, garlic and a small pepper in fry spray then add a splash of stock, a tin of chopped tomatoes, a tin of artichoke hearts drained and quartered and a tin of mixed beans, the kind in water not in dressing. Simmer until all is cooked. I served it with tenderstem.

Red Thai carrot soup

Sorry, no pic with this one - I ate it twice, over rice and greens, and forgot both times!

Fry onion, garlic, ginger and chilli in fry spray - I used a bit much chilli so be careful! - then add about 4 medium carrots, chopped, along with enough stock to cover and a tbsp of Red Thai curry paste. NB check that your paste is veggie - Tesco's own is, or you can get it in HF stores. Simmer until the carrots are tender then add 1/2 a tin of reduced fat coconut milk and blend until creamy. Add plenty of chopped flatleaf parsley to serve.