Category Archives: Meals and Recipes

Spanish stew with chargrilled red peppers, butter beans and black olives

 

 

 

 

 

Vegan version

 

 

 

 

 

Vegetarian version

A seasonal, fresh yet hearty Spanish stew with a lot of protein and an amazing smoky flavour.

Ingredients

  • 3 tbsp olive oil
  • 1/2 tbsp paprika
  • 1 tsp dried oregano
  • 1 pinch brown sugar
  • 1 pinch saffron
  • Handful fresh parsley (chopped)
  • 400g tomatoes (either tinned or fresh)
  • 1/2 red onion (chopped)
  • 3 cloves garlic (finely chopped)
  • 225g butter beans
  • 1 red pepper (sliced and chargrilled)
  • 50g black olives (roughly chopped)
  • Wholemeal pitta breads (grilled)
Optional/To Taste
  • Sea salt
  • Black pepper
  • 1 tsp cayenne pepper
  • 50g manchego cheese (vegetarian – leave out if making dish vegan)
  • 1 egg  (vegetarian – leave out if making dish vegan)
  • 3 tbsp vegan chorizo (diced)

Recipe

1. Prepare all of the ingredients and set aside. If you are using fresh tomatoes then ‘x’ the end with a knife, put in boiling water then cold water, peel and smash. Also at this stage, quarter the red pepper, chargrill, allow to cool and slice. Also at this stage, rub a small amount of olive oil and sea salt into the wholemeal pitta breads.

2. Heat the olive oil and place the red onion and garlic in the pan for around 3 minutes until softening.

3. Place the paprika, oregano, brown sugar, cayenne (if using), sea salt (to taste), black pepper (to taste), saffron and heat for a further minute.

4. Put the red pepper, black olives and butter beans in the pan and warm for 5 minutes.

5. Put the tomatoes, 3/4 of the parsley, 35g manchego (if using) and cook on a low/medium heat for around 12 minutes.

6. Around 3 minutes from the end of the cooking of the tomato base, fry the vegan chorizo and egg (if using) together with grilling the wholemeal pittas for around 1 minute each side.

7. Stir in the vegan chorizo, the remainder of the manchego and place the egg on top of the tomato base (all optional) together with sprinkling the remainder of the parsley.

8. Serve and enjoy!

 

TVL

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Seasonal allotment veg and tofu stir fry

A selection of seasonal veg from my sister’s allotment made into a quick, easy and tasty vegan stir fry with tofu for added protein!

Ingredients

  • 8 shallots (roughly chopped)
  • 3 cloves garlic (finely chopped)
  • 3 handfuls of baby pak choi (roughly chopped)
  • 2 handfuls of curly kale (roughly chopped)
  • 1 handful baby carrots (sliced)
  • 300g peas
  • Pack of tofu (medium chunks)
  • 1 green chilli (finely chopped)
  • 4 tbsp soy sauce
  • 150g noodles (fine rice noodles)
  • Juice of 1 lime
  • 1 tbsp ginger (finely chopped)
  • 3 tbsp sweet chilli sauce
  • 2 tbsp sunflower oil

Recipe

1. Prepare all of the ingredients and set aside.

2. Place the carrots, shallots, garlic, chilli and ginger into a warm pan and heat for around 5 minutes until the shallots start to brown.

3. Put the pak choi, curly kale, soy sauce, peas, tofu and sweet chilli sauce with the other ingredients in the pan and heat through for another 6 minutes.

4. Add the noodles and lime juice and cook for another 2 or 3 minutes (depending on the noodles).

5. Serve and enjoy!

 

TVL

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Rhubarb and almond muffins

You’ve had the savoury muffins, now try these sweet muffin with a sharp bite and a delicious filling!

Ingredients

  • 200g fresh rhubarb (chopped)
  • 2 tbsp water
  • 1 tsp lemon zest (grated)
  • 4 tbsp caster sugar
  • 375g plain flour
  • Salt (just a pinch)
  • 4 tsp baking powder
  • 125g brown sugar
  • 100g unsalted butter (melted)
  • 250ml milk
  • 100g almonds
  • 1 egg (lightly beaten)

Recipe

1. Prepare all of the ingredients and set aside.

2. Preheat your oven to 200C and grease a muffin tin (preferably a 12 cup tin).

3. Combine the fresh rhubarb, water, lemon zest and caster sugar into a pan and cook on a gentle heat for around 5 minutes until the rhubarb is soft. Set this aside. If there is any syrup left at the bottom of the pan after the mixture is used later in cooking, this can be used as a reduction on top of the muffins when they cooled.

4. Combine the flour, sugar, salt and baking powder into a bowl, mix well and set aside.

5. Combine the butter, milk and egg in a separate bowl with an electric whisk then stir in the dry contents of the other bowl until the ingredients are nearly combined then stir in the almonds.

6. Quickly spoon a little mixture into the bottom of the muffin tin then add the cooled rhubarb mixture then add the remainder of the mixture on top of the rhubarb mixture (this will create a rhubarb pocket in the middle of the muffins).

7. Put the muffin tin in the oven for around 20 minutes.

8. Remove from the oven and allow to cool for 5 minutes before removing from the muffin tin and allowing to cool.

9. Top with the reduction (if there is any left over after using the rhubarb mixture!).

10. Serve and enjoy!

 

TVL

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Courgette, black olive and feta savoury muffins

Muffins are usually sweet but these muffins are perfect for picnics and summer lunches!

Ingredients

  • 250g plain flour
  • Salt (pinch)
  • 100ml extra virgin olive oil
  • 175g courgettes (grated)
  • 100g feta cheese (crumbled)
  • 1 tbsp lemon zest
  • 2 eggs
  • 4 tbsp black olives (finely chopped)
  • Ground black pepper (to taste)

Recipe

1. Prepare all of the ingredients and set aside.

2. Preheat your oven to 180C and grease a muffin tin (preferably a 6 cup tin).

3. Pass all of the dry ingredients together into a mixing bowl.

4. In a separate bowl beat the eggs with an electric whisk until they are smooth and then add the black olives, feta, courgettes, black pepper and lemon zest.

5. Add the dry ingredients into the wet ingredients and stir the mixture. Ensure that it is only stirred until just combined.

6. Add equal spoons of the mixture into the muffin tin and bake in the preheated oven for around 30 minutes.

7. Remove the muffins from the oven and allow to cool for around 10 minutes before taking the muffins out of the tin and allowing to cool further on a rack.

8. Serve and enjoy!

 

TVL

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Muffins anyone?

A muffin recipe or two coming your way later on!

Subscribe to the blog to make sure you get them!

TVL

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Penne arrabbiata with beetroot and lime granita

A fiery and traditional Italian dish with a cooling accompaniment and best of all…it’s completely vegan if you drop the meat substitute mince! Granita is usually served as a dessert but, with this spicy sauce (‘arrabbiata’ translated into English means ‘angry’!), it cools when necessary.

Ingredients

  • 150g wholewheat pasta (75g dry per person)
  • 2 tbsp olive oil
  • 1 medium red onion (finely chopped)
  • 5 cloves garlic (finely diced)
  • 2 tbsp fresh basil (roughly chopped)
  • 2 tbsp tomato puree
  • 1 red chilli (finely chopped)
  • 1 tsp ground black pepper
  • 2 tbsp fresh parsley (finely chopped)
  • 2 red peppers (roughly chopped)
  • 200g artichoke hearts (drained and chopped)
  • 1 tsp fresh sage (finely chopped)
  • Meat substitute mince (leave out if vegan)
  • 1 tin of chopped tomatoes
  • 1 tbsp brown sugar
  • 500g cooked beetroot
  • 100g caster sugar
  • 2 limes (juice and zest)
  • Ice cubes
  • 1 tbsp fresh mint (finely chopped)
Recipe

1. Place the beetroot, caster sugar and lime zest in a pan and cook for around 30 minutes. Set aside for later and allow to chill.

2. Prepare all of the other ingredients as directed in the list and set aside.

3. Heat the olive oil slightly then cook onion and garlic gently for around 5 minutes taking care not to burn them.

4. Stir in the sugar, basil, sage, parsley, chilli, red peppers, tomato puree, black pepper, artichoke and (if applicable) meat substitute mince. Ensure the ingredients are all combined together.

5. Mixed in the chopped tomatoes, bring to the boil then reduce the heat allowing the pan to simmer uncovered for 20 minutes.

6. Whilst the sauce is cooking, cook the pasta as directed in a pan of boiling water with a little olive oil and rock salt (to prevent sticking).

7. Also around 15 minutes into the simmering, place the ice, lime juice, beetroot mixture and mint into a blender and blend to taste. The more rough the granita, the more authentic to the west of Italy it is and the more smooth the granita, the more authentic to the east of Italy it is.

8. Place the pasta into the sauce mix and ensure it is all covered by the sauce.

9. Serve the pasta and sauce on a plate and the granita in a small (preferably cooled) glass.

10. Serve and enjoy!

TVL

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Good things come to those that wait…

Apologies for the delay but the fiery dish promised will be up on Monday 13th June night now!

Subscribe to make sure you get it straight to your inbox!

TVL

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Fiery recipe coming later today…

A fiery dish with a cooling twist later today!

TVL

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Broad bean, garlic and courgette soup with a mint creme fraiche

A filling yet summery soup with a touch of ‘wow’ presentation! Can be made vegan purely by using vegan cream and ensuring the stock product is vegan.

Ingredients

  • 3 tbsp olive oil
  • 1 medium potato (finely diced)
  • 1 medium onion (finely chopped)
  • 1 garlic clove (finely chopped)
  • 1 medium courgette (carefully skinned and diced)
  • 500g broad beans
  • 750ml vegetable stock (ensure vegan friendly if making recipe vegan)
  • 1 tbsp lemon thyme (finely chopped)
  • 1 1/2 tbsp parsley (finely chopped)
  • 1 tbsp mint (finely chopped)
  • 4 tbsp creme fraiche or single cream (vegan cream as a vegan alternative)
  • Salt and pepper (to taste)
Recipe

1. Prepare all the ingredients as directed in the list being very careful to peel the courgettes and set aside the strips of courgette skin.

2. Heat the olive oil slightly then cook the potato, onion and garlic gently for around 10 minutes until softening.

3. Add the broad beans, courgette, lemon thyme and stock to the other ingredients in the pan, bring to the boil then simmer for around 10 minutes.

4. Whilst the contents are simmering, place the courgette skins in a hot oven.

5. Also while the contents are simmering separately blend the mint and creme fraiche (or cream) together and set aside.

6. After the soup has simmered, blend the soup until smooth then add the parsley and reheat for around 2 minutes.

7. Place the soup in a bowl and drizzle the mint creme fraiche (or cream) in the centre of the soup.

8. Remove the courgette crisps from the oven and place them into the soup.

9. Serve and enjoy!

 

TVL

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Tofu, asparagus and baby corn thai curry

Another summery vegetarian meal with seasonal ingredients with a fresh yet spicy taste, filling, protein-rich, nutritious and fully balanced. This also vegan friendly (depending on the sweet chilli sauce and noodles)!

Ingredients

  • 150g flat noodles (pre-cooked or dry)
  • 300g tofu (pre-cooked firm or silken)
  • 2 limes (1 for juice and 1 cut into slices/wedges)
  • 3 tbsp sweet chilli sauce (bottled or self-made)
  • 3 tbsp sunflower oil
  • 10 baby corn (sliced diagonally)
  • 12 asparagus spears (sliced diagonally)
  • 6 spring onions (thinly sliced)
  • 250g – 300g beansprouts
  • 3 garlic cloves (or more to taste)
  • Handful of fresh coriander
  • Handful chopped dry pan fried cashews
  • Pinch of salt (or more to taste)
Recipe

1. Prepare the noodles as per instructions (pre-boil or wash the pre-packaged noodles ready to place in the pan – remember to do this last minute to ensure the noddles remain firm)

2. Mix and set aside the lime juice and sweet chilli sauce ready to use later.

3. Heat 2 tbsp of the sunflower oil in a non-stick wok and prepare the tofu (dependent on whether silken or not but, in any case, until golden).

4. Add the remaining 1 tbsp oil together with the asparagus and baby corn and cook for around 2 minutes until it is slightly tender and then add the garlic, spring onions and beansprouts for an additional 3 minutes.

4. Stir in the noodles and pre-prepared sauce along with a pinch of salt (more to taste).

5. Serve the contents of the wok, garnish with the lime wedges, cashews and fresh coriander and enjoy.

TVL


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