Thursday, 31 May 2012

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

Warm cauliflower salad

Bowl of sushi salad

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

Monday, 28 May 2012

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!

The Garlic Curry Fries are to die for :)

Friday, 25 May 2012

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!

Friday, 18 May 2012

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!

Monday, 14 May 2012

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!

Monday, 7 May 2012

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 :)

Saturday, 5 May 2012

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 :)

Friday, 4 May 2012

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..


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!)