Ingredients
Olive oil
1 onion - very finely sliced
1 clove garlic - crushed
1 carton passatta
1 tub marscapone cheese
(1 packet veggie sausages - defrosted and sliced)
1 or 2 large handfuls of basil
250/300g pasta (fussilli or penne?)
(Some veggie stock if necessary)
Seasoning
2 slices of bread - grated
Grated cheese - veggie parmesan or mature cheddar or both!!
Method
Heat oil in a large pan. Soften onion and garlic slowly and thoroughly. Add the sliced sausages and allow to brown slightly. Add the passatta and basil and bring to the boil. Simmer. Take off the heat and add the marscapone and seasoning.
Put the pasta in a large casserole (with a lid) and add the tomato mixture. Stir in thoroughly. Cook slowly and gently for about an hour - make sure it doesn't dry out too much - add a tiny bit of stock and stir in if it does.
Meanwhile grate the bread and cheese.
About 20 mins before serving sprinkle the top with a layer of cheese and bread mixed together and cook with the lid off so it browns slightly.
Serve with salad.
Tuesday 22 February 2011
Vegetable Lasagne
Ingredients
Olive oil
1 onion - diced
2 cloves garlic - crushed
1 carrot - diced
1 green pepper - diced
1 red pepper - diced
1 yellow pepper - diced
1 courgette - diced
5 or 7 chestnut mushrooms - diced
1 can chopped tomatoes
1 tbsp tomato puree
1 handful torn basil
(1 bag quorn mince - optional)
Seasoning
Butter/marg
Plain flour
Mustard powder
Milk
Grated cheese (veggie parmesan or mature cheddar or both!)
Seasoning
Lasagne sheets (I like the green ones)
Method
Heat the oil in a large saucepan. Soften the onion and garlic then add the veg in order of recipe list, letting it cook a bit before you add the next. (I cut the next veg and by then it is usually ready). Add the quorn last if using it. Add the tomatoes, puree, basil and seasoning. Bring to the boil and simmer.
While it simmers, melt the butter in a small pan. Add flour and mustard powder to make a roux and allow to cook gently. Very gradually work in the milk, stirring each splash in thoroughly. Season.
In a shallow, preferably rectangular dish, layer the tomato mixture and lasagne sheets, making the tomato layer as thin as you can. Once you have run out of tomato mix, top with white sauce. Cover this layer with the grated cheese.
Bake in the oven at 180C for about 45 mins.
Serve with salad.
Olive oil
1 onion - diced
2 cloves garlic - crushed
1 carrot - diced
1 green pepper - diced
1 red pepper - diced
1 yellow pepper - diced
1 courgette - diced
5 or 7 chestnut mushrooms - diced
1 can chopped tomatoes
1 tbsp tomato puree
1 handful torn basil
(1 bag quorn mince - optional)
Seasoning
Butter/marg
Plain flour
Mustard powder
Milk
Grated cheese (veggie parmesan or mature cheddar or both!)
Seasoning
Lasagne sheets (I like the green ones)
Method
Heat the oil in a large saucepan. Soften the onion and garlic then add the veg in order of recipe list, letting it cook a bit before you add the next. (I cut the next veg and by then it is usually ready). Add the quorn last if using it. Add the tomatoes, puree, basil and seasoning. Bring to the boil and simmer.
While it simmers, melt the butter in a small pan. Add flour and mustard powder to make a roux and allow to cook gently. Very gradually work in the milk, stirring each splash in thoroughly. Season.
In a shallow, preferably rectangular dish, layer the tomato mixture and lasagne sheets, making the tomato layer as thin as you can. Once you have run out of tomato mix, top with white sauce. Cover this layer with the grated cheese.
Bake in the oven at 180C for about 45 mins.
Serve with salad.
70's Cottage Cheese Flan
Ingredients
Shortcrust pastry case (homemade or shop bought)
1 tub of low fat cottage cheese
1 packet of vegetarian bacon - chopped up into small squares
6 free range large eggs
1 small can of pineapple pieces - drained
(a handful of finely grated vegetarian parmesan - optional)
Seasoning
Method
Beat the eggs in a large bowl and then add the tub of cottage cheese, chopped bacon, pineapple and parmesan if using. Mix it up and season. Pour into the pastry case and cook until firm and golden.
(You will either love this or be utterly repulsed by it!!)
Shortcrust pastry case (homemade or shop bought)
1 tub of low fat cottage cheese
1 packet of vegetarian bacon - chopped up into small squares
6 free range large eggs
1 small can of pineapple pieces - drained
(a handful of finely grated vegetarian parmesan - optional)
Seasoning
Method
Beat the eggs in a large bowl and then add the tub of cottage cheese, chopped bacon, pineapple and parmesan if using. Mix it up and season. Pour into the pastry case and cook until firm and golden.
(You will either love this or be utterly repulsed by it!!)
Sausage and Puy Lentil Stew - would probably work in a slow cooker
Ingredients
Olive oil
1 large onion - sliced or diced
1 or 2 garlic cloves - crushed
2 or 3 carrots - peeled and grated
1 can chopped tomatoes
1 tbsp tomato puree
1 packet of Quorn or Linda McCartney style sausages - defrosted and sliced in 1 inch pieces
2/3 cup of puy lentils - rinsed
A little veggie stock if necessary
Seasoning
Method
Heat oil in a large pan. Soften onion and garlic then add sliced sausages and brown. Add grated carrots and cook for few minutes. Add lentils, stir and cook for about a minute. Add tomatoes, seasoning and tomato puree. Bring to the boil and simmer. Either leave to simmer on hob or transfer to casserole dish with lid and cook on low heat, slowly, in the oven. Add stock if it looks too dry.
Serve with mashed potato.
Olive oil
1 large onion - sliced or diced
1 or 2 garlic cloves - crushed
2 or 3 carrots - peeled and grated
1 can chopped tomatoes
1 tbsp tomato puree
1 packet of Quorn or Linda McCartney style sausages - defrosted and sliced in 1 inch pieces
2/3 cup of puy lentils - rinsed
A little veggie stock if necessary
Seasoning
Method
Heat oil in a large pan. Soften onion and garlic then add sliced sausages and brown. Add grated carrots and cook for few minutes. Add lentils, stir and cook for about a minute. Add tomatoes, seasoning and tomato puree. Bring to the boil and simmer. Either leave to simmer on hob or transfer to casserole dish with lid and cook on low heat, slowly, in the oven. Add stock if it looks too dry.
Serve with mashed potato.
Spanish "Chicken"/Quorn - would probably work in a slow cooker
Ingredients
Olive oil
1 large onion - diced or sliced
2 large cloves garlic - crushed
1 green pepper - sliced
1 can chick peas - drained and rinsed
1 can chopped tomatoes
1 tbsp tomato puree
1 bag quorn pieces
a few sprigs of thyme
Seasoning
Method
Heat the oil in a large pan. Soften the onions and garlic gently. Add the green pepper and soften. Add the quorn, tomatoes, tomato puree, chick peas, thyme and seasoning. Bring to the boil and simmer. Either continue to cook on a low heat on the hob or transfer to a casserole dish with a lid and cook slowly in the oven until soft and tender.
Serve with rice.
Olive oil
1 large onion - diced or sliced
2 large cloves garlic - crushed
1 green pepper - sliced
1 can chick peas - drained and rinsed
1 can chopped tomatoes
1 tbsp tomato puree
1 bag quorn pieces
a few sprigs of thyme
Seasoning
Method
Heat the oil in a large pan. Soften the onions and garlic gently. Add the green pepper and soften. Add the quorn, tomatoes, tomato puree, chick peas, thyme and seasoning. Bring to the boil and simmer. Either continue to cook on a low heat on the hob or transfer to a casserole dish with a lid and cook slowly in the oven until soft and tender.
Serve with rice.
Lentil Bolognaise
Ingredients
Olive oil
1 onion - diced
2 cloves of garlic crushed
1 cup of red lentils
1 can of chopped tomatoes
1 tbsp tomato puree
A good handful of torn basil
Seasoning
A little veggie stock if necessary
1/2 tsp of sugar if necessary
Method
Heat the oil in a medium saucepan. Soften the onions in the oil gently and then add the garlic and, again, soften gently. Add the lentils, stir well and cook for about one minute. Add the tin of tomatoes, tomato puree, basil and seasoning. Bring to the boil and simmer for about ten minutes, until the lentils are soft. Stir occasionally and add a little stock if it becomes too dry. Taste and adjust seasoning. Add a tiny bit of sugar if there is any bitterness.
Serve with wholemeal spaghetti.
Olive oil
1 onion - diced
2 cloves of garlic crushed
1 cup of red lentils
1 can of chopped tomatoes
1 tbsp tomato puree
A good handful of torn basil
Seasoning
A little veggie stock if necessary
1/2 tsp of sugar if necessary
Method
Heat the oil in a medium saucepan. Soften the onions in the oil gently and then add the garlic and, again, soften gently. Add the lentils, stir well and cook for about one minute. Add the tin of tomatoes, tomato puree, basil and seasoning. Bring to the boil and simmer for about ten minutes, until the lentils are soft. Stir occasionally and add a little stock if it becomes too dry. Taste and adjust seasoning. Add a tiny bit of sugar if there is any bitterness.
Serve with wholemeal spaghetti.
Monday 21 February 2011
Veggie Stovies (DH style) - might work in a slow cooker
Ingredients
Olive oil
1 packet of quorn mince
2 medium onions - diced
2/4 carrots - diced
8 large potatoes - diced
1/2 pint or more of veggie gravy
Method
Heat the oil in a large pan. Soften the onions, then add the carrots and soften them. Add the quorn and cook for a few minutes. Add the potatoes and the gravy and cook until the potatoes are soft, making sure it doesn't dry out (it should be a bit runny).
Serve with pickled beetroot, buttered oatcakes and a glass of milk.
Olive oil
1 packet of quorn mince
2 medium onions - diced
2/4 carrots - diced
8 large potatoes - diced
1/2 pint or more of veggie gravy
Method
Heat the oil in a large pan. Soften the onions, then add the carrots and soften them. Add the quorn and cook for a few minutes. Add the potatoes and the gravy and cook until the potatoes are soft, making sure it doesn't dry out (it should be a bit runny).
Serve with pickled beetroot, buttered oatcakes and a glass of milk.
Vegetarian Stovies - might work in a slow cooker
Ingredients
Olive oil
4 veggie burgers/6 veggie sausages - defrosted and diced
8 large potatoes - peeled and diced
2 large onions - diced
2/4 large carrots - diced
1 pint good veggie stock (possibly more)
Method
Heat the oil in a large saucepan. Soften the onions gently then add the burgers/sausages and carrots and cook for 5 or 10 mins. Add the diced potatoes and the stock. Simmer on a low heat, stirring occasionally, for a long, long time until the whole mixture resembles brownish mashed potatoes and is quite thick to stir.
Serve with pickled beetroot, buttered oatcakes and a glass of milk.
Olive oil
4 veggie burgers/6 veggie sausages - defrosted and diced
8 large potatoes - peeled and diced
2 large onions - diced
2/4 large carrots - diced
1 pint good veggie stock (possibly more)
Method
Heat the oil in a large saucepan. Soften the onions gently then add the burgers/sausages and carrots and cook for 5 or 10 mins. Add the diced potatoes and the stock. Simmer on a low heat, stirring occasionally, for a long, long time until the whole mixture resembles brownish mashed potatoes and is quite thick to stir.
Serve with pickled beetroot, buttered oatcakes and a glass of milk.
Cottage Cheese Tortilla
Ingredients
Olive oil
2 medium onions - sliced
2 par boiled potatoes - sliced
6 large free range eggs
1 tub low fat cottage cheese
1 cup frozen sweetcorn
1 cup frozen peas
(50g vegetarian parmesan optional)
(A handful of cherry tomatoes halved - optional)
Seasoning
Method
Heat the olive oil in a large frying pan. Gently cook the onions until soft and then browned. Add the sliced potatoes and again cook until quite browned on both sides. Meanwhile beat the eggs and add the tub of cottage cheese. Beat as best you can. Add the frozen sweetcorn and peas to the egg mixture. Season the mixture. Add the mixture so that it sits in a layer on top of the potato and onion layer. Obviously some of the mixture will seep through and set the bottom layer. Cook gently on a low heat until the top of the mixture is firmly set. Half way through the cooking push the tomato halves into the top of the mixture (when it is firmer but not solid.)
Transfer to the grill and cook gently again until firmly set.
The tortilla/omlette should be quite browned on the outsides, almost burnt looking.
Turn out onto a large serving plate to serve or cut slices from the pan if you are not feeling brave.
Serve with salad.
Olive oil
2 medium onions - sliced
2 par boiled potatoes - sliced
6 large free range eggs
1 tub low fat cottage cheese
1 cup frozen sweetcorn
1 cup frozen peas
(50g vegetarian parmesan optional)
(A handful of cherry tomatoes halved - optional)
Seasoning
Method
Heat the olive oil in a large frying pan. Gently cook the onions until soft and then browned. Add the sliced potatoes and again cook until quite browned on both sides. Meanwhile beat the eggs and add the tub of cottage cheese. Beat as best you can. Add the frozen sweetcorn and peas to the egg mixture. Season the mixture. Add the mixture so that it sits in a layer on top of the potato and onion layer. Obviously some of the mixture will seep through and set the bottom layer. Cook gently on a low heat until the top of the mixture is firmly set. Half way through the cooking push the tomato halves into the top of the mixture (when it is firmer but not solid.)
Transfer to the grill and cook gently again until firmly set.
The tortilla/omlette should be quite browned on the outsides, almost burnt looking.
Turn out onto a large serving plate to serve or cut slices from the pan if you are not feeling brave.
Serve with salad.
Vegetable Tortilla
Ingredients
8 large free range eggs
Olive oil
2 medium onions - sliced (or diced if your family are not keen on them)
2 carrots - diced very small
1 red pepper - diced very small
1 cup frozen sweetcorn
1 cup frozen peas
50g or more finely grated parmesan (Tesco do a veggie one)
a splash of milk
seasoning
(A handful of cherry tomatoes halved - optional)
Method
Heat the olive oil in a large frying pan. Gently cook the onions until soft and then very brown. Add the carrots and cook for about 5 mins. Add the peppers and cook for 10 mins gently. Meanwhile beat the eggs, add a splash of milk, seasoning and the grated parmesan. Add the frozen sweetcorn and peas to the frying pan. Once they are warm add the egg mixture and make sure it is spread evenly through the vegetables. Cook slowly on a low heat until the top of the mixture is nearly cooked. Just before the top of the tortilla is set, push the tomato halves into the mixture. Transfer to the grill and again cook on a low heat until completely firm.
The tortilla/omlette should be very browned, almost burnt on the outside.
If you are brave you can then try to turn it out onto a large serving plate and slice it in segments like a pizza to serve. If you are less formal you could serve it from the frying pan.
Serve with salad or with roast potatoes and corn on the cob for a more substantial meal.
8 large free range eggs
Olive oil
2 medium onions - sliced (or diced if your family are not keen on them)
2 carrots - diced very small
1 red pepper - diced very small
1 cup frozen sweetcorn
1 cup frozen peas
50g or more finely grated parmesan (Tesco do a veggie one)
a splash of milk
seasoning
(A handful of cherry tomatoes halved - optional)
Method
Heat the olive oil in a large frying pan. Gently cook the onions until soft and then very brown. Add the carrots and cook for about 5 mins. Add the peppers and cook for 10 mins gently. Meanwhile beat the eggs, add a splash of milk, seasoning and the grated parmesan. Add the frozen sweetcorn and peas to the frying pan. Once they are warm add the egg mixture and make sure it is spread evenly through the vegetables. Cook slowly on a low heat until the top of the mixture is nearly cooked. Just before the top of the tortilla is set, push the tomato halves into the mixture. Transfer to the grill and again cook on a low heat until completely firm.
The tortilla/omlette should be very browned, almost burnt on the outside.
If you are brave you can then try to turn it out onto a large serving plate and slice it in segments like a pizza to serve. If you are less formal you could serve it from the frying pan.
Serve with salad or with roast potatoes and corn on the cob for a more substantial meal.
Tuesday 15 February 2011
Pancakes
Ingredients
4 oz plain flour
1/2 tsp salt
2 eggs
1/2 pint milk
Spray oil
Method
Sieve the flour and salt into a mixing bowl. Make a well in the centre and add the eggs. Gradually whisk in the milk. Heat the spray oil in a frying pan and then turn the heat down slightly. Pour a small amount into the pan and tilt the pan so it spreads right around the base. Allow to cook until golden then flip and cook the other side.
You can keep them all hot on a pyrex plate in the oven and serve in one go or serve as they come.
Serve with sugar and lemon, honey, chocolate spread, jam or savoury fillings if preferred.
4 oz plain flour
1/2 tsp salt
2 eggs
1/2 pint milk
Spray oil
Method
Sieve the flour and salt into a mixing bowl. Make a well in the centre and add the eggs. Gradually whisk in the milk. Heat the spray oil in a frying pan and then turn the heat down slightly. Pour a small amount into the pan and tilt the pan so it spreads right around the base. Allow to cook until golden then flip and cook the other side.
You can keep them all hot on a pyrex plate in the oven and serve in one go or serve as they come.
Serve with sugar and lemon, honey, chocolate spread, jam or savoury fillings if preferred.
Monday 14 February 2011
Spiced Butternut Squash Soup
Ingredients
Olive oil
1 or 2 large onions - chopped
1 leek - washed and chopped
1 large or 2 small butternut squashes - peeled, scooped and diced.
Ground cumin
Chilli Powder
About 2 pints of good vegetable stock
Seasoning if needed
Method
Heat oil and gently cook the onion and leeks - slowly. Add the squash and slowly soften it. Add the spices to taste and allow to cook in. Cover with vegetable stock and simmer for about half an hour. Keep the stock topped up if necessary. Season if necessary. Blend throughly to serve.
Olive oil
1 or 2 large onions - chopped
1 leek - washed and chopped
1 large or 2 small butternut squashes - peeled, scooped and diced.
Ground cumin
Chilli Powder
About 2 pints of good vegetable stock
Seasoning if needed
Method
Heat oil and gently cook the onion and leeks - slowly. Add the squash and slowly soften it. Add the spices to taste and allow to cook in. Cover with vegetable stock and simmer for about half an hour. Keep the stock topped up if necessary. Season if necessary. Blend throughly to serve.
Carrot and Coriander Soup
Ingredients
Olive oil
1 or 2 large onions - chopped
1 leek - washed and chopped
1 lb carrots peeled and diced
1/2 packet of coriander - washed
About 2 pints good vegetable stock (Marigold)
Method
Heat the oil and slowly soften the leeks and onions. Add the carrots and cook until soft. Add the coriander and enough stock to cover. Cook for about 20 mins to half an hour. Top up with stock if necessary. Blend thoroughly to serve.
Olive oil
1 or 2 large onions - chopped
1 leek - washed and chopped
1 lb carrots peeled and diced
1/2 packet of coriander - washed
About 2 pints good vegetable stock (Marigold)
Method
Heat the oil and slowly soften the leeks and onions. Add the carrots and cook until soft. Add the coriander and enough stock to cover. Cook for about 20 mins to half an hour. Top up with stock if necessary. Blend thoroughly to serve.
Lentil Soup
Ingredients
Olive oil
1 or 2 onions (larger ones) chopped
1 leek - washed and chopped
2 or 3 carrots - peeled and diced
2 or 3 potatoes - peeled and diced
1/4 swede - peeled and diced
3/4 cup red lentils
2 pints good quality vegetable stock (I like Marigold)
Seasoning if needed
Method
Heat oil in a large pan. Soften onions and leeks gently - take your time. Then add the carrots, potatoes and swede and soften. Add the lentils and stir thoroughly. Add enough stock to just cover the vegetables. Bring to the boil and simmer for at least 30 mins. Keep an eye on the amount of stock and keep topping it up if necessary - don't add too much at once though. Season if necessary.
Serve as it is or blend it if preferred.
Olive oil
1 or 2 onions (larger ones) chopped
1 leek - washed and chopped
2 or 3 carrots - peeled and diced
2 or 3 potatoes - peeled and diced
1/4 swede - peeled and diced
3/4 cup red lentils
2 pints good quality vegetable stock (I like Marigold)
Seasoning if needed
Method
Heat oil in a large pan. Soften onions and leeks gently - take your time. Then add the carrots, potatoes and swede and soften. Add the lentils and stir thoroughly. Add enough stock to just cover the vegetables. Bring to the boil and simmer for at least 30 mins. Keep an eye on the amount of stock and keep topping it up if necessary - don't add too much at once though. Season if necessary.
Serve as it is or blend it if preferred.
Onion Gravy
Ingredients
25g/1 oz unsalted butter
1 medium onion sliced
1 tsp brown sugar
1 dessertspoon plain flour
250 ml good quality vegetable stock (I like Marigold)
1/2 tsp balsamic vinegar (or more if liked)
Melt the butter in a medium pan and add the sliced onion and brown sugar. Cook on a gentle heat until softened and beginning to caramelise. (Cook to as dark as you dare if you want your gravy to have a good colour). Add the flour to the mixture and stir for 1-2 mins. Very gradually add the stock to the cooked flour, stirring constantly. Once the gravy starts to thicken stir in the balsamic vinegar and season to taste. (You can sieve it or serve it with the onions in it.)
Freezes well.
25g/1 oz unsalted butter
1 medium onion sliced
1 tsp brown sugar
1 dessertspoon plain flour
250 ml good quality vegetable stock (I like Marigold)
1/2 tsp balsamic vinegar (or more if liked)
Melt the butter in a medium pan and add the sliced onion and brown sugar. Cook on a gentle heat until softened and beginning to caramelise. (Cook to as dark as you dare if you want your gravy to have a good colour). Add the flour to the mixture and stir for 1-2 mins. Very gradually add the stock to the cooked flour, stirring constantly. Once the gravy starts to thicken stir in the balsamic vinegar and season to taste. (You can sieve it or serve it with the onions in it.)
Freezes well.
Vegetarian Toad in the Hole
Ingredients
Olive oil
1 packet of vegetarian sausage mix (Sosmix or Granose work for me)
4 oz plain flour
2 eggs
1/4 tsp salt
1/2 pint milk (or milk and water)
Method
Heat oven to about 220 C. Make up the sausage mix according to the packet instructions. Pour a generous glug of olive oil into a deep roasting dish (about 6 inches by 8 inches or thereabouts) and place in the oven to heat. Form the sausage mix into sausages or "meat" balls and arrange them around the roasting dish and return it to the oven to cook the sausages and reheat. Meanwhile, sieve the flour and salt into a mixing bowl. Make a well in the centre and add the 2 eggs. Gradually beat in the milk using a whisk. Beat mixture thoroughly. Remove the roasting dish from the oven, quickly add the batter and return to the oven fast, before it loses heat.
Cook for about 35 to 45 minutes until risen and golden.
Olive oil
1 packet of vegetarian sausage mix (Sosmix or Granose work for me)
4 oz plain flour
2 eggs
1/4 tsp salt
1/2 pint milk (or milk and water)
Method
Heat oven to about 220 C. Make up the sausage mix according to the packet instructions. Pour a generous glug of olive oil into a deep roasting dish (about 6 inches by 8 inches or thereabouts) and place in the oven to heat. Form the sausage mix into sausages or "meat" balls and arrange them around the roasting dish and return it to the oven to cook the sausages and reheat. Meanwhile, sieve the flour and salt into a mixing bowl. Make a well in the centre and add the 2 eggs. Gradually beat in the milk using a whisk. Beat mixture thoroughly. Remove the roasting dish from the oven, quickly add the batter and return to the oven fast, before it loses heat.
Cook for about 35 to 45 minutes until risen and golden.
Vegetable Cous Cous
Ingredients
8 oz quick cook cous cous
8 oz aubergine - cubed
6 oz courgettes - diced
6 oz carrots - diced
1 large onion - diced
1 tbsp olive oil
2 cloves garlic - crushed
2 tsp ground cumin
1/2 tsp mild chilli powder
1/2 tsp ground ginger
4 tbsp tomato puree
1 bay leaf
1 can chick peas (drained and rinsed)
1 1/4 pts vegetable stock
seasoning
Method
Moisten cous cous according to packet instructions. Heat oil in a saucepan (over which a steamer will fit). Add onion, garlic, carrots and spices and cook gently for about a minute. Add tomato puree, bay leaf, aubergine, courgette and chick peas. Stir in stock. Cover and bring to the boil then uncover and boil rapidly for 8 mins. Meanwhile fork the cous cous to break up lumps and spread in a steamer (I use a large sieve which fits over my saucepan). Put the steamer over the boiling pan, cover and cook for 5 mins or until the vegetables are tender, the sauce is well reduced and the cous cous is very hot. Check the seasoning.
Spoon the cous cous into a warmed serving dish and fork through. Pile vegetables and sauce on top.
8 oz quick cook cous cous
8 oz aubergine - cubed
6 oz courgettes - diced
6 oz carrots - diced
1 large onion - diced
1 tbsp olive oil
2 cloves garlic - crushed
2 tsp ground cumin
1/2 tsp mild chilli powder
1/2 tsp ground ginger
4 tbsp tomato puree
1 bay leaf
1 can chick peas (drained and rinsed)
1 1/4 pts vegetable stock
seasoning
Method
Moisten cous cous according to packet instructions. Heat oil in a saucepan (over which a steamer will fit). Add onion, garlic, carrots and spices and cook gently for about a minute. Add tomato puree, bay leaf, aubergine, courgette and chick peas. Stir in stock. Cover and bring to the boil then uncover and boil rapidly for 8 mins. Meanwhile fork the cous cous to break up lumps and spread in a steamer (I use a large sieve which fits over my saucepan). Put the steamer over the boiling pan, cover and cook for 5 mins or until the vegetables are tender, the sauce is well reduced and the cous cous is very hot. Check the seasoning.
Spoon the cous cous into a warmed serving dish and fork through. Pile vegetables and sauce on top.
Quorn Goulash with Dumplings - would probably work well in a Slow Cooker
Ingredients - Goulash
1 bag of Quorn
2oz butter
2 onions chopped
4 large carrots sliced
3 tbsp Paprika
1 1/2 tbsp Plain Flour
1 pt veggie stock
3 tbsp wine
Seasoning
Ingredients - Dumplings
2 oz butter
6 oz Self Raising Flour
2 tsp Dried Basil
Seasoning
Water or milk if needed
Method - Goulash
Preheat oven to 150 C. Fry Quorn in butter until coated. Transfer to a casserole dish. Fry onions and carrots in the same pan until soft. Add paprika and flour and cook for 2 mins. Gradually stir in the stock, wine and seasoning. Bring to the boil and boil for 1 min until smooth. Pour over Quorn. Put in oven for 30 mins or more.
Mix with soured cream to serve. Serve with rice.
Method - Dumplings
Rub butter into flour. Add basil and seasoning. Add water/milk if needed. Knead then roll into dumplings. Arrange dumplings around the top of the goulash and cook in oven for last 30 mins it cooks for.
1 bag of Quorn
2oz butter
2 onions chopped
4 large carrots sliced
3 tbsp Paprika
1 1/2 tbsp Plain Flour
1 pt veggie stock
3 tbsp wine
Seasoning
Ingredients - Dumplings
2 oz butter
6 oz Self Raising Flour
2 tsp Dried Basil
Seasoning
Water or milk if needed
Method - Goulash
Preheat oven to 150 C. Fry Quorn in butter until coated. Transfer to a casserole dish. Fry onions and carrots in the same pan until soft. Add paprika and flour and cook for 2 mins. Gradually stir in the stock, wine and seasoning. Bring to the boil and boil for 1 min until smooth. Pour over Quorn. Put in oven for 30 mins or more.
Mix with soured cream to serve. Serve with rice.
Method - Dumplings
Rub butter into flour. Add basil and seasoning. Add water/milk if needed. Knead then roll into dumplings. Arrange dumplings around the top of the goulash and cook in oven for last 30 mins it cooks for.
Saturday 12 February 2011
Veggie Chilli - might work in a slow cooker
Ingredients
Olive oil
1 chopped onion
2 or 3 cloves crushed garlic
2 carrots diced
1 stick of celery diced
1 red pepper diced
1 green pepper diced
1 yellow pepper diced
1 courgette diced
5 or 10 mushrooms sliced
1 can kidney beans, drained and rinsed
1 x 400g tin chopped tomatoes
tomato puree
ground cumin powder
chilli powder
seasoning
Optional
1 bag quorn mince OR
3/4 cup of boiled red lentils
Method
Heat oil in a large pan. Gently cook onion, garlic and celery. Then add carrots and pepper and cook for a few minutes. Then add courgettes and mushrooms. Add cumin and chilli to taste. Cook gently for a few minutes. Add tomatoes, kidney beans and tomato puree. Add quorn or lentils at this point if using. You may need a second can of tomatoes if it looks dry. Bring to the boil and simmer for about 20 mins or more.
Serve with rice and trimmings or with tacos or in tortilla wraps.
Olive oil
1 chopped onion
2 or 3 cloves crushed garlic
2 carrots diced
1 stick of celery diced
1 red pepper diced
1 green pepper diced
1 yellow pepper diced
1 courgette diced
5 or 10 mushrooms sliced
1 can kidney beans, drained and rinsed
1 x 400g tin chopped tomatoes
tomato puree
ground cumin powder
chilli powder
seasoning
Optional
1 bag quorn mince OR
3/4 cup of boiled red lentils
Method
Heat oil in a large pan. Gently cook onion, garlic and celery. Then add carrots and pepper and cook for a few minutes. Then add courgettes and mushrooms. Add cumin and chilli to taste. Cook gently for a few minutes. Add tomatoes, kidney beans and tomato puree. Add quorn or lentils at this point if using. You may need a second can of tomatoes if it looks dry. Bring to the boil and simmer for about 20 mins or more.
Serve with rice and trimmings or with tacos or in tortilla wraps.
Friday 11 February 2011
Veggie Fajitas
Ingredients
Olive oil
2 or 3 cloves of garlic
1 onion sliced
2 carrots in sticks
1 red pepper sliced
1 green pepper sliced
1 yellow pepper sliced
1 courgette in sticks
half packet of baby sweetcorn
5 or 10 mushrooms
(1 bag of Quorn pieces if liked)
1 tsp cumin powder
1 tsp chilli powder (or more if you like it hot)
1 tbsp tomato puree
Method
Heat oil in a large pan. Soften onions then increase heat. Add veg starting with carrots ( I chop as I cook so start there as they take longer to cook) and add in order of list. Add spices and cook for a few minutes before adding tomato puree.
Serve with salsa, guacamole, sour cream and grated cheddar in tortilla wraps.
Olive oil
2 or 3 cloves of garlic
1 onion sliced
2 carrots in sticks
1 red pepper sliced
1 green pepper sliced
1 yellow pepper sliced
1 courgette in sticks
half packet of baby sweetcorn
5 or 10 mushrooms
(1 bag of Quorn pieces if liked)
1 tsp cumin powder
1 tsp chilli powder (or more if you like it hot)
1 tbsp tomato puree
Method
Heat oil in a large pan. Soften onions then increase heat. Add veg starting with carrots ( I chop as I cook so start there as they take longer to cook) and add in order of list. Add spices and cook for a few minutes before adding tomato puree.
Serve with salsa, guacamole, sour cream and grated cheddar in tortilla wraps.
Quorn Shepherd's Pie
Ingredients
Olive oil
1 onion
3 carrots
1 bag Quorn mince
veggie gravy granules
potatoes
grated cheddar
Method
Scrub, peel and chop potatoes into large chunks. Boil until soft in salted water. Rice with a potato ricer or mash. Season and soften with butter/milk if liked. Mix in grated cheddar or save it til the end and sprinkle on top just before putting it in the oven.
Heat oil in medium pan. Soften onions and carrots for at least 10 mins, add Quorn and cook for another few minutes. Pour on gravy and simmer for a few minutes.
Put in a shallow casserole dish. Cover with mash. Run a fork over the mash to create ridges.
Bake in oven until ridges are crispy and brown.
Olive oil
1 onion
3 carrots
1 bag Quorn mince
veggie gravy granules
potatoes
grated cheddar
Method
Scrub, peel and chop potatoes into large chunks. Boil until soft in salted water. Rice with a potato ricer or mash. Season and soften with butter/milk if liked. Mix in grated cheddar or save it til the end and sprinkle on top just before putting it in the oven.
Heat oil in medium pan. Soften onions and carrots for at least 10 mins, add Quorn and cook for another few minutes. Pour on gravy and simmer for a few minutes.
Put in a shallow casserole dish. Cover with mash. Run a fork over the mash to create ridges.
Bake in oven until ridges are crispy and brown.
Potato Crusted Lentil Hot Pot - might work in a slow cooker
Ingredients
3/4 cup of red lentils
5 medium potatoes
1 tbsp olive oil
2 medium onions
2 medium carrots
3 sticks of celery
3 cloves of garlic
1 tsp curry powder
1 x 400g tin of chopped tomatoes
1 stock cube, crumbled
1 cup of water
2 tbsp tomato puree
2 tbsp chopped parsley
15g butter
1/4 tsp paprika
Method
Boil lentils in smallish pan for 10 mins. Meanwhile microwave or steam potatoes until soft. Heat oil in large saucepan and add onions, celery, carrots and garlic and cook gently for around 5 mins until the onions are soft. Stir in curry powder and cook for a further minute. Add tomatoes, stock cube, water and puree. Bring to the boil, reduce heat and simmer for 10 mins. Stir in parsley and lentils. Spoon into a large casserole dish.
Slice potatoes and arrange over the lentil mixture. Brush with the melted butter and sprinkle paprika over potatoes and then bake for around 45 mins at 180 C
3/4 cup of red lentils
5 medium potatoes
1 tbsp olive oil
2 medium onions
2 medium carrots
3 sticks of celery
3 cloves of garlic
1 tsp curry powder
1 x 400g tin of chopped tomatoes
1 stock cube, crumbled
1 cup of water
2 tbsp tomato puree
2 tbsp chopped parsley
15g butter
1/4 tsp paprika
Method
Boil lentils in smallish pan for 10 mins. Meanwhile microwave or steam potatoes until soft. Heat oil in large saucepan and add onions, celery, carrots and garlic and cook gently for around 5 mins until the onions are soft. Stir in curry powder and cook for a further minute. Add tomatoes, stock cube, water and puree. Bring to the boil, reduce heat and simmer for 10 mins. Stir in parsley and lentils. Spoon into a large casserole dish.
Slice potatoes and arrange over the lentil mixture. Brush with the melted butter and sprinkle paprika over potatoes and then bake for around 45 mins at 180 C
Spicy Chick Peas - might work in a slow cooker
Ingredients
Olive Oil
2 cloves Garlic
1 chopped Onion
1 tsp Cumin Powder
1 tsp Chilli Powder
1 tbsp Curry Powder
1 x 400g tin chopped tomatoes
Tomato Puree
1 x can Chick Peas
Method
Heat oil in a medium pan, add a couple of cloves of crushed garlic and chopped onion and cook gently until the onion is soft. Add the spices according to taste and cook gently for a couple of minutes. Add tomatoes, tomato puree and drained chick peas. Cook for a few minutes.
Serve with rice (and grated mature cheddar if you like it)
Olive Oil
2 cloves Garlic
1 chopped Onion
1 tsp Cumin Powder
1 tsp Chilli Powder
1 tbsp Curry Powder
1 x 400g tin chopped tomatoes
Tomato Puree
1 x can Chick Peas
Method
Heat oil in a medium pan, add a couple of cloves of crushed garlic and chopped onion and cook gently until the onion is soft. Add the spices according to taste and cook gently for a couple of minutes. Add tomatoes, tomato puree and drained chick peas. Cook for a few minutes.
Serve with rice (and grated mature cheddar if you like it)
Quorn and White Wine Stew - adapted from Jamie's Ministry of Food
Ingredients
Olive Oil
2 celery stalks
2 carrots
2 onions
1 heaped teaspoon of plain flour
1 x 400g tin of chopped tomatoes
salt and black pepper
3 sprigs of fresh thyme
1 bag of Quorn pieces
500ml white wine
Method
Heat oil in a large pan and add chopped onions, celery, carrots and the thyme sprigs. Cook gently for about 10 mins until the onions are softened. Add the flour and the Quorn and cook for a minute. Add the wine and tomatoes. Stir in seasoning and cook on a very low heat for about 1 1/2 hours.
I think it would work well in a slow cooker.
I cooked it, dished it into a casserole dish and let it cool. Then I covered it with a layer of low fat ready rolled puff pastry. I brushed the pastry with egg yolk whisked with a dash of milk. I then cooked it again for about 45 mins.
It could be served with mash, baked potatoes, baby boiled potatoes or dumplings if you didn't have pastry.
We served it with salad.
Olive Oil
2 celery stalks
2 carrots
2 onions
1 heaped teaspoon of plain flour
1 x 400g tin of chopped tomatoes
salt and black pepper
3 sprigs of fresh thyme
1 bag of Quorn pieces
500ml white wine
Method
Heat oil in a large pan and add chopped onions, celery, carrots and the thyme sprigs. Cook gently for about 10 mins until the onions are softened. Add the flour and the Quorn and cook for a minute. Add the wine and tomatoes. Stir in seasoning and cook on a very low heat for about 1 1/2 hours.
I think it would work well in a slow cooker.
I cooked it, dished it into a casserole dish and let it cool. Then I covered it with a layer of low fat ready rolled puff pastry. I brushed the pastry with egg yolk whisked with a dash of milk. I then cooked it again for about 45 mins.
It could be served with mash, baked potatoes, baby boiled potatoes or dumplings if you didn't have pastry.
We served it with salad.
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