Made this one up myself! I cooked 160g red lentils in stock w turmeric and added a large diced parsnip about half way through cooking. I also fried an onion, a pepper and some diced fresh tomatoes with a tbsp of panch phoran and some chilli flakes. Then I just mixed the lot together. As with such things it was scrummy for breakfast the next day too!
Wednesday, 20 March 2013
Lunch in Cafe Saramago on Sauchiehall Street. Wow!! They have an astoudning menu and we found it really hard to choose but we decided on seven small plates between three of us.
We had bread, baba ganoush, patatas bravas, aubergines w chilli, courgettes w raisins and pinenuts, artichoke hearts and asparagus w ginger and cashews. Excellent service and Masterchef's Nadia Sawalha was there too!
I am often to be found in Boojum in Belfast. I thought I would have a go at making my own burrito bowl and it turned out ok! I fried peppers and onions then added a tin of black beans and a packet of Tilda lime and coriander rice. I served with salsa Verde, jalapenos and a squeeze of lime.
This is the creation of my good friend Susie and I make it regularly. I use the Merchant Gourmet lentil pouches as I find them very tasty but you could use a tin of lentils or cook your own from dried.
I roasted BNS, onion, peppers and mushrooms then mixed with lentils and served on a bed of lettuce.
This is my version of the roasted eggplant and chickpea stew from Veganomicon. I roasted aubergine, onion and peppers in the oven and then put into a pot with tinned toms, chickpeas, smoked paprika, thyme and smoked garlic powder. It made loads and was very filling.
This yummy recipe came from the BBC good food website. I used a slightly different method and used BNS instead of pumpkin but it came out really tasty. I only used a tsp of sesame oil to save on calories but that was ample to give it that toasted flavour. A great recipe!
Wednesday, 6 March 2013
Tuesday, 5 March 2013
Friday, 8 February 2013
I got a copy of Vegan on the Cheap just after Christmas and it is one of the best books I've ever bought! There are so many easy and tasty ideas in it. This is the best thing I've made from it - rice cooked with beans, pineapple and coconut. I add extra chill and hot sauce to make it even spicier :-)
This is my three tomato paella, served with some green beans. I made it by cooking paella rice with onions and garlic in some stock with saffron added and a little passata. When nearly cooked I added halved cherry tomatoes and some sliced sundries tomatoes. It was really good the next day and I will be making it again for sure. Would be nice with some greens and parsley.
Thursday, 10 January 2013
My first recipe from Vegan Eats World and its a winner! So tasty. Not enough to serve four though - it did two hungry walkers just nicely. If I make it again I think a final drizzle of truffle oil would really set it off!
Looking forward to cooking more from this lovely book.
Saturday, 5 January 2013
Wednesday, 2 January 2013
Another variation on the theme of happiness soup and jealousy soup. Pick a good vegan pesto of your choice. If it has chilli in, you can reduce or omit the chilli flakes.
Cook 100g of basmati rice, a diced onion, a diced red pepper and a pinch of chilli flakes in a litre of stock. When the rice is nearly cooked, stir in three chopped fresh tomatoes, a squeeze of tomato puree and a tbsp of red pesto. Stir and finish cooking the rice. You could probably use a small tin of chopped tomatoes if you don't have fresh ones to hand.
Before you turn your nose up or say ewwww, just hear me out. This was originally based on a Gillian McKeith recipe, scary I know, but I made it super tasty. Simply dice three leeks and a medium turnip and cook in about a litre of stock. Add herbs of your choice, blend and season with loads of black pepper. Serve with a dollop of brown sauce stirred in! Yes, really!!