Meat Free Monday:Sushi

After a long weekend partying at Download Festival we were in need of something light and healthy for this Meat Free Monday, so we had Sushi Night...

Meat Free Monday:Any day of the week!

This week I spent Meat Free Monday at the OHs parents for a BBQ and I forgot to take any photos, I made some gorgeous marinated and skewered tofu and vegetable kebabs!

So instead of my usual Meat Free Monday post I thought I would show you what other meat free meals I've eaten this week...

Vegan Enchiladas!

Vegetable and Cheezly Macaroni 

Pesto Risotto with Roasted Zucchini from Post Punk Kitchen

and yes, I did make my own pesto

More vegan enchiladas from Amy's Kitchen read my product review here

Veggie Burger Friday:Baba Ghanoush Burger and Tabbouleh Salad

This week's Veggie Burger Recipe is Baba Ghanoush Burger and Tabbouleh Salad from Joni Marie Newman's "The Best Veggie Burgers on the Planet"

I couldn't fault this burger, it was so easy to make and so tasty :)

I decided yo use a graffiti aubergine in mine, I love them, so pretty!

Credit

Mexicali Quinoa with Smoked Paprika and Jalapeno Baked Sausages

This meal was inspired by the Mexicali Quinoa recipe from "The Sexy Vegan Cookbook" by Brian L. Patton.

The sauce for the sausages I made up on the spot.  I whizzed up half a jar of red jalapenos and 2-4 tsp of smoked paprika with 1 tsp of tomato puree and a glug of water then spread over the sausages in an ovenproof dish and baked for 20 minuets.

In hindsight I may have out too many jalapenos in as it blew our faces off but it worked well with the fresh flavours from the Mexicali Quinoa.

Super Salads

I have gotten really into salads for my lunch since the weather has become a bit warmer!

Also I am hoping to loose at least a stone over the next few months so I have been trying really hard to have healthy, vegetable packed lunches.  This means I have been scouring the net for some scrumptious salad inspiration.


These are my 2 favourite salads I have made lately...

Quinoa and Chickpeas cooked in homemade Harissa with mixed leaves and Houmous :)

Spinach and Strawberry (I have been wanting to try these for ages, so shouldn't have waited, it was amazing!)

Here are some other salads I've seen that I really want to make...

Baked Paella Salad

Balsamic Grilled Summer Vegetable with Basil Quinoa Salad

Warm Cauliflower Salad

Sushi Salad

Breakfast Salad

If any of you have some super salad recipes I would love to hear them :)

Meat Free Monday:Beetroot Quarter Pounders and Garlic Curry Fries

This week's Meat Free Monday recipe is one I have been meaning to make for weeks.
The recipe comes from The Post Punk Kitchen website.

Such a fantastic colour!

See the recipe here!

The Garlic Curry Fries are to die for :)

Veggie Burger Friday:Sun Dried Tomato and Pesto Burgers

This is my second Veggie Burger Friday post and this week's recipe from Joni Marie Newman "The Best Veggie Burgers on the Planet" is Sun Dried Tomato and Pesto Burgers!

First of all I made my own vegan pesto as the shop bought one I currently have tastes of liquorice, bleurrrgg!

Into my pesto went...

• Baby spinach leaves
• Pine nuts
• Garlic
• Olive oil
• Parmazano (dairy free Parmesan substitute)
• Black pepper 

I think I got the ratio between rice and all other ingredients completely wrong.  As a result the burgers were quite dry but tasty none the less.  Next time I will measure my ingredients properly!

Veggie Burger Friday:Jalapeno Cornbread Burgers

Of late I have been trying to cook a new recipe from Joni Marie Newman "The Best Veggie Burgers on the Planet" every Friday, thus, Veggie Burger Friday!

I got this book for Christmas and have been in love with it ever since!

This week's recipe was Jalapeno Cornbread Burger's and they were fiery but oh so tasty!

If your a veggie and you don't already have this book I recommend you get it now!

Meat Free Monday:Moroccan Puy Lentil Salad

This week's Meat Free Monday dish, is one from "Something for the Weekend"

Some really interesting flavours in this but due to it being cold OH and I both agreed it would be better as a lunch dish as apposed to dinner.  We are big on our main meal of the day being in the evening!

Meat Free Monday:Chickpea and Lentil Taco Salad

This week's Meat Free Monday dish was inspired by VegHotPot's recipe "Chickpea, Lentil and Feta Taco Salad"

I omitted the feta cheese to make them vegan!

This recipe was fantastic, unlike anything I had made before.  It required no cooking (apart from the lentils, but that can always be done ahead or bough pre-cooked in tins) so was really quick (great for a Monday night when I've been at work).

The flavours were so fresh, no feeling bloated afterwards.  Great for summer, big thumbs up :)

Vegan Cassoulet

I was inspired to make a Vegan Cassoulet after I had bought some Russian Red Kale

I love vegetables that are rich and vibrant colours, makes me instantly think they will be super tasty and full of nutrients!

Into the Cassoulet went...

• A bunch of Red Russian Kale (chopped)
• A tin of cannellini beans
• A few chopped carrots
• Chopped onion (red or white)
• A jar of chopped artichoke hearts
• Garlic
• A tin of chopped tomatoes
• Around 400ml of vegetable stock
• Breadcrumbs

First of all chop up any of the veg that needs to be chopped.  Then fry off the onion and garlic in some olive oil, in a large stock pot.

Once the onions are brown and soft add the chopped carrots, after about 5 minutes add the artichokes and chopped kale.

Add some dried oregano and thyme to the pot.

Add the chopped tomatoes and stock to the pot and scrape the bottom of the pan to release any bits stuck (these are full of lovely flavour.)

Next bring pot to the boil and after simmer for at least 15 minutes with the lid on and then with the lid off until liquid has reduced by half.

After these the cannellini beans can be stirred in.  If you like to season with salt and pepper, now is the time to do so.

The contents of the pot can now be transferred to a baking dish and cover the top with breadcrumbs.

Now pop in the oven (pre-heated to 150 C) and bake for 1 hour and after an hour cover with foil and bake for a further 30 minutes.

If you can wait another 10-20 minutes (I couldn't) it does well for it to rest before being served.

I served mine with balsamic roasted white asparagus but you can serve it with whatever you want!

This one is a lengthy one, so all I will say is start this one early on a Sunday afternoon so its ready for dinner :)

April 2012

I've done it again, let a month go by and not touched my blog!
When will I learn?

Well April was all about these things for me...

Vegan Cassoulet..

See recipe here

 

Duck eggs...

I love them boiled with soldiers :)

I love them scrambled on toast :)

Vegan Pizza...

Vegan Pies...

Sweet potato and leek

Veggie sausage and leek

Which make Vegan Roast Dinners...

Vegan Lasagne 

So essentially its been all about food (again!)

Meat Free Monday - Dairy Free Fennel and Broad Bean Tart

For this week's Meat Free Monday post, I'm going to use a recipe I cooked the other night!

I had been looking at this recipe and wanted to turn it dairy free.

I started by subbing the creme fraiche for plain soy yogurt (I normally use Provamel or Alpro) and then I used Cheezly for the Parmesan, you could use which ever your favourite dairy free cheese is.

Instead of pre-made shortcrust pastry I made mine but which ever you prefer is fine!

I first rolled out the pastry into a circular dish and blind baked for about 10 minutes in a pre heated oven at 180-200 degrees C.

Whilst the pastry was baking I then sliced the fennel bulb and fried until soft with some salt, pepper and thyme. I also cooked the broad beans (about 100g) in a pan of boiling water.

Next in a jug I mixed the soy yogurt ( 200ml) and 2 eggs and the Cheezly (50g) and seasoned.

I then scattered the fennel over the bottom of the pastry case and the broad beans on top, then poured the yogurt, egg and Cheezly mix over the top.

Finally I baked in the oven for 20-25 minutes and golden brown.

I served mine with sweet potato chips, sweetcorn and salad vegetables.

I would love to hear what you would serve yours with?

Meat free Monday - Vegan Cannelloni

This week's Meat Free Monday recipe is another vegan one.

I had some cannelloni tubes to use up and took some inspiration from this recipe but adapted it to make it vegan.

Instead of ricotta I used Tofutti Cream Cheese and Cheezly instead of pecorino cheese.

I wondered if the cannelloni tubes were going to have an unpleasant taste due to not being baked in a sauce but they were lovely and having the delicious roasted tomatoes instead of a sauce meant we could pick up the cannelloni and bite straight into it :)

Meat Free Monday - Tempeh

This week I tried something new for Meat Free Monday...

Tempeh

"Tempeh is a soy product traditionally from Indonesia .

It is made by incubating cooked soya beans wit the Rhizopu Oligosporus culture. This grows through the beans binding them into a solid block.

Organic tempeh contains all the amino acids essential for good health. It is rich in protein, a valuable source of B vitamins, calcium and iron, and yet dairy, salt and gluten free!"

I am surprised it has taken me this long to try it.

I cooked it up in a broccoli and red pepper stir fry with sweet potato and buck wheat noodles.

I have to admit tempeh was not at all how I expected, to start with I didn't think I was going to like it but it grew on me. I thought it would have a similar texture to Tofu and a slightly "meaty" taste but it had a much softer texture than tofu and what I can only describe as a nutty flavour. In hindsight I may not put it in this dish again (or cook it differently if I do) but I definitely would like to cook tempeh again, maybe trying baking it. So anyone with some great recipes I'd love to hear them!

Meat Free Monday Round Up

It's been a while since I've done a Meat Free Monday post so I thought I would do a round up of the last few week's dishes and include some recipes...

Artichoke and Red Onion Paella

I used this recipe but made a few adjustments.

I used sun dried tomatoes instead of cherry tomatoes and I didn't bother to pre-griddle the artichokes I used marinated ones and added them straight into the paella.

Vegan Gumbo

I have posted this recipe before... here it is!

Vegeree :)

This recipe was inspired by Hugh Fearnley-Whittingstall's Vegeree recipe in River Cottage Veg Everyday.

I made my own blend of spices to create a homemade curry powder, chopped up some courgettes and chinese eggplants and coated them in the curry powder before roasting.

Then I cooked some brown rice in stock, spices and turmeric and added 2 hard boiled eggs and the roasted veg once the stock has been absorbed by the rice.

Veggie Carbonara (with spinach and sun dried tomatoes)

Ingredients

For the sauce

· 200ml soya cream

· 1 garlic clove, crushed

· 150g cheddar cheese, grated

· 2 tbsp crème fraiche

· salt and freshly ground black pepper

· 2 free range egg yolks

To serve

· 450g penne (or which ever pasta you like)

· 12 sun-blushed tomatoes

· 4 handfuls baby spinach

· parmesan, or similar vegetarian grating cheese

Preparation method

For the sauce, heat the soya cream in a small pan over a medium heat until reduced by a third. Stir in the cheese until melted, then add the creme fraiche and season with salt and black pepper. Then separate your eggs and store the yolks into the sauce.

Divide the spinach and sun dried tomatoes between two serving bowls.

Cook the pasta in boiling water, then add to the serving bowls.

Add the pasta evenly between each bowl and mix well.

Grate over some parmesan and crack some black pepper on top.