Asparagus, tomato and black olive Focaccia; Fennel, Blueberry and Lime salad; and Falafel bites
Posts tagged vegetables.
Tangy Tropical Smoothie
- a banana
- a kiwi
- a carrot
- juice of 2 oranges
- a squeeze of a lemon
(look at my awesome kiwi chopping board glass thingy)
My dinner this evening was tofu - pan fried in the usual way then marinated in a sauce made with coconut milk, grated ginger, brown sugar, lemon juice, cinnamon, ground ginger, soy sauce, nutmeg, garlic and red chilli.
I served it over mixed vegetables - pak choi, mini portabello mushrooms, red pepper, carrot, and courgette…
and a seasoned mix of brown rice and quinoa.
I used 2/3 of a red chilli so it was quite hot and a little overpowering; definitely will use less next time. The rice and quinoa mix was amazing though - a nice change, and a good way to get a bit more protein.
Of course, I topped it off with mixed seeds. YUM
Fennel is a weird one. I picked it up and thought hm, generic green vegetable? Probably tastes like leek or cabbage or water or bla…
But actually, It smells and tastes really strongly of aniseed (which I love). Apparently its best baked or roasted, so I chopped it up and layered it in a pyrex casserole dish with 4 sliced potatoes, 2 sliced carrots, a tin of butterbeans, half a tin of chickpeas and 2 crushed cloves of garlic.
Then I poured over a cream sauce made from this stuff blended:
- 200ml soya milk
- 200ml vegan cooking cream (Soyatoo from Wholefoods)
- 1-2Ts tofutti vegan cream cheese (I used herb and chive)
- 1/2tsp nutmeg, 1tsp veggie stock, dried mixed herbs, salt and pepper
- 2Ts cornflour to thicken
Stick the lid on and shove it in the oven at gas mark 5 for 90 minutes, removing the lid to crisp it up for the last half hour.
DONE. Tuck in.
Gotta Love getting your fresh, organic vegetables delivered once a week, by a driver who’s name is Terry - how cute.
Fennel, Swede, Courgette, Cucumber, Potatoes, Parsnip, Broccoli and cabbage. I haven’t a clue how to cook swede, but its ok, they knew (see pic). They just know this stuff. Plus, we got a free garlic! Abel & Cole, you’re such babes.
Creamy, Beany, Thai Green Rice (serves 4)
I’m really into one pot dishes at the moment - I think I’m getting lazy… or old. Anyway, I couldn’t think of anything that already existed to describe what i really fancied for dinner this evening, so i just got everything out of the cupboard that I fancied - rice, broccoli, soya beans and coconut milk, then decided thai green curry paste would work as the flavour. Boom. A new dish is born. Its really creamy and risotto like, but with chunky crunchy veg to remind you that you aren’t an OAP and can actually chew…
225g brown rice
1 tin coconut milk
3tsp green thai cury paste
200ml soya or other non-dairy milk
4Ts lemon or lime juice
half a large head of broccoli
a big handful of frozen soya beans
4 big leaves cabbage
5 large mushrooms
half a yellow bell pepper
1tsp vegetable stock powder
salt and lots of cracked black pepper
1. Boil the rice in plenty of water in a large pan for 20 minutes. Chop up and stir Fry the vegetables for 10 minutes on medium, adding the mushrooms after the rest, at 5 minutes in.
2. Drain the water off the rice, then add the coconut milk, curry paste and seasoning and place back on the hob, turning the heat down to low. Mix thoroughly and then add in the frozen soya beans. Simmer and keep stirring for 5 minutes, then add the vegetables, lemon/lime juice and soya milk. Mix in, and bring back to bubbling.
3. Add more milk if too dry, or simmer for longer to reduce, if too wet. Serve hot as a whole dish.
Very Green Soup Me and my awesome lady friend Chloe made an amazing organic cabbage, chard and leek soup this evening. It also had green lentils, carrot and potato. Basically just boil em all up for 20 minutes with garlic, veggie stock, thyme, basil, coriander and mint, then whizz, and serve with amazing wholemeal bread. Who said being vegan was hard?
Very Green Soup
Me and my awesome lady friend Chloe made an amazing organic cabbage, chard and leek soup this evening. It also had green lentils, carrot and potato. Basically just boil em all up for 20 minutes with garlic, veggie stock, thyme, basil, coriander and mint, then whizz, and serve with amazing wholemeal bread.
Who said being vegan was hard?
Winter Black Salsify, Chestnut Mushroom and Vegan Sausage Salad,
pan roasted with rosemary and served with soya and kidney beans (serves 2)
Black Salsify is something I’ve only been introduced to today, but it is really tasty. If you can get hold of this rare winter vegetable then great, but otherwise use potato or parsnip. This is an adapted recipe from Abel & Cole. See my previous post about their awesome vegetable delivery service.
2 black salsify (about 250g)
3-4 Linda McCartney sausages
half a tin of kidney beans
the equivalent amount of soya beans
handful of chestnut mushrooms
2 cloves of garlic
1Ts heaped of vegan marg
1Ts olive oil
1tsp dried rosemary
1/2tsp coarse salt
1/2tsp cracked black pepper
1Ts balsamic vinegar
1/2tsp vegetable stock powder dissolved in 100ml hot water
Two handfuls salad greens - I used seasonal curly lettuce
1. Place the sausages on a baking sheet in the oven and cook from frozen, on gas mark 6, for 15 minutes. While they are cooking, heat the oil and marg in a frying pan on a low heat. Peel the salsify and cut into slices, adding straight to the hot pan as they brown quickly if left in the air.
2. Lightly fry the salsify for 5 or so minutes, or until it is browned on all sides; then chop and add the garlic cooking for a further 1 minute. Slice the mushrooms, not too small, and add to the pan along with the liquid stock and rosemary. Cover with a lid or plate, turn to nearly the lowest heat and eave to simmer for 10 minutes. Towards to end of this time, place the beans in a pan with boiling water and cook on high heat.
3. Take the sausages out of the oven and chop into bite sized pieces. Remove the cover from the pan, pour off any water that hasn’t been absorbed and add the sausage chunks. Cook for a further couple of minutes, then toss in the salt and pepper. Serve the beans and roasted salsify over the lettuce and dress with a splash of balsamic vinegar.