It's basically a more spicy take on peperonata - as well as onions, garlic and peppers, you add cumin seeds, paprika and saffron. I served it with my favourite Taifun sausages and some steamed spinach.
Wednesday, 21 September 2011
Chachouka!
Sounds interesting - and it is! A kind friend bought me a copy of River Cottage Veg Every Day for my recent birthday. What an amazing book! I'm still only working my way through it and this is the first thing I've made.
It's basically a more spicy take on peperonata - as well as onions, garlic and peppers, you add cumin seeds, paprika and saffron. I served it with my favourite Taifun sausages and some steamed spinach.
It's basically a more spicy take on peperonata - as well as onions, garlic and peppers, you add cumin seeds, paprika and saffron. I served it with my favourite Taifun sausages and some steamed spinach.
Polenta with green veg
I have to admit to being quite lazy recently and mostly using the blocks of precooked polenta. But I decided to make it wet, for a change, and ended up with this recipe.
I sauteed a leek, a small bulb of fennel, four chard leaves and some chopped flatleaf parsley until just wilted. Meanwhile I cooked 60g quick cook polenta with 250ml veg stock. When it was just done, I added a tsp of nutritional yeast. To serve, I sprinkled over plenty of parmazano. It turned out really nice but you have to eat it quickly before it sets!
I sauteed a leek, a small bulb of fennel, four chard leaves and some chopped flatleaf parsley until just wilted. Meanwhile I cooked 60g quick cook polenta with 250ml veg stock. When it was just done, I added a tsp of nutritional yeast. To serve, I sprinkled over plenty of parmazano. It turned out really nice but you have to eat it quickly before it sets!
Monday, 12 September 2011
Red pepper and chickpea curry
WOW! I just made this tonight and it was sooooo good! I really want to eat the leftovers now instead of saving them for tomorrow's lunch!
I slowly fried a chopped onion and two big red peppers in a little spray oil. When they were softened, I added a tin of chickpeas, a tsp of curry paste (I like Patak's Rogan Josh) and a splash of stock (less than 100ml). Simmer this until everything is nicely thickened and then add half a bag of spinach and wilt it in. You want it to almost start catching on the bottom of the pan and then you know it's ready :-)
I slowly fried a chopped onion and two big red peppers in a little spray oil. When they were softened, I added a tin of chickpeas, a tsp of curry paste (I like Patak's Rogan Josh) and a splash of stock (less than 100ml). Simmer this until everything is nicely thickened and then add half a bag of spinach and wilt it in. You want it to almost start catching on the bottom of the pan and then you know it's ready :-)
Tomato pasta
Last night I really fancied pasta and found some Biona Spelt Tagliatelle in the cupboard so decided that would be a nice compromise!
I made a sauce using onion, loads of garlic, fresh tomatoes and spinach - very gently fried in a little olive oil adding the spinach at the end once the tomatoes had broken up. I finished it off with some fresh basil. I have to admit it was even nicer leftover for lunch today! Sorry the pic isn't great!
I made a sauce using onion, loads of garlic, fresh tomatoes and spinach - very gently fried in a little olive oil adding the spinach at the end once the tomatoes had broken up. I finished it off with some fresh basil. I have to admit it was even nicer leftover for lunch today! Sorry the pic isn't great!
Thursday, 25 August 2011
Spanish Stew
This is another adaptation from the wonderful Moosewood Cooking for Health - I've gone through the whole book and there is now a forest of post-its stuck to half the pages!
To make the Spanish Stew, it couldn't be easier - chop an onion, a chilli, some garlic, a red pepper, a small butternut squash (or a couple of sweet potatoes) and lots of green beans (I used runner beans). Fry in a little oil then add about 150ml of stock, a tin of tomatoes, a tsp of thyme and two tsps of smoked paprika. When the squash is cooked, add a tin of drained butter beans and warm through. Season with plenty of black pepper.
I don't think the picture does it justice!
To make the Spanish Stew, it couldn't be easier - chop an onion, a chilli, some garlic, a red pepper, a small butternut squash (or a couple of sweet potatoes) and lots of green beans (I used runner beans). Fry in a little oil then add about 150ml of stock, a tin of tomatoes, a tsp of thyme and two tsps of smoked paprika. When the squash is cooked, add a tin of drained butter beans and warm through. Season with plenty of black pepper.
I don't think the picture does it justice!
Saturday, 13 August 2011
Two kinda similar rice dishes
Am making the most of all my lovely fresh produce from Root and Branch. I've had loads of courgettes and chard - two of my favourite things. In the first photo below, I made a simple plain risotto with onions and garlic. Then I fried sliced courgettes and chard and used them to top the risotto with plenty of black pepper. So simple and yet so tasty!
The second dish is a Paella adapted from Easy Vegan. Similarly to the risotto, you make a plain paella with onion, garlic and saffron. I then fried some courgettes, broad beans, chard and chopped fresh tomatoes before adding to the rice with loads of fresh parsley. I've made this again since, using green beans as well. Both were very delicious!
The second dish is a Paella adapted from Easy Vegan. Similarly to the risotto, you make a plain paella with onion, garlic and saffron. I then fried some courgettes, broad beans, chard and chopped fresh tomatoes before adding to the rice with loads of fresh parsley. I've made this again since, using green beans as well. Both were very delicious!
Delicious salads!
There is a stall at St George's Market most Saturday mornings of which I am a HUGE fan. It's called Delicious and is run by the lovely Anne and Donal. She makes the most amazing salads as well as little pies, potato cakes and her own wheaten bread. It's not all veggie but a lot of it is, and a lot of that is vegan too.
Anyway I buy off them as often as I can and it does me weekend and early-weekday lunches. Below is just an example of her butter bean salad and puy lentil salad, along with some leaves and baby beets. Super tasty. They weren't there today - must be on hols - I was gutted!!!
Anyway I buy off them as often as I can and it does me weekend and early-weekday lunches. Below is just an example of her butter bean salad and puy lentil salad, along with some leaves and baby beets. Super tasty. They weren't there today - must be on hols - I was gutted!!!
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