Tuesday, December 30, 2014

Mediterranean Vegetable Risotto



This dish is effortless to make, because it all cooks in one dish, and tastes divine.

It's also super healthy because of all the vegetables used - don't worry if you're not a fan of vegetables because the spices really drown out some of the heavier vegetable flavours.


Serves 2:

Ingredients:


  • 3/4 Handfuls of arborio rice
  • A handful or two of fresh spinach - rough chopped
  • 1 White onion, chopped
  • 1 Quarter of a cartoon of chopped tomatoes, with added basil (optional)
  • Half a courgette, sliced
  • Olive Oil
  • 1 Teaspoon of dry parsley or a handful of fresh
  • 350-400ml of boiling water
  • 1 Vegetable oxo cube
  • A pinch of chilli powder
  • 1 Bay leaf
  • A pinch of oregano
  • A sprinkle of paprika

Method:

  • Put your spinach, courgette and onion into a wok with some olive oil on a medium heat
  • Stir occasionally so the they don't burn and cook until they've softened, 5-10 minutes
  • Add your tomatoes and bay leaf
  • Crumble your oxo cube into the boiling water and add to the wok
  • Add your rice and all of your spices - bring to boil and then simmer
  • Cook for 30 minutes, stirring roughly every 10 minutes 
  • Remove the bay leaf before serving.

Top Rice Tips: 
  • If the rice is too hard add some more water and cook until it's soaked up, allowing the rice to soften. Make sure to taste the rice before you serve it up. 
  • If the 30 minutes are up and the water still isn't soaked up simply allow it longer to cook.
  • Place a lid over the wok to keep the heat in the wok.
  • If it's absorbing the water too quickly turn your heat down.




Monday, December 29, 2014

Vegan Creamy Mushroom Risotto


This dish is effortless to make, because it all cooks in one dish, and tastes divine.


Serves 2:


Ingredients:

  • 3/4 Handfuls of arborio rice
  • 4 Medium/Large closed cup mushrooms, chopped
  • 1 White onion, chopped
  • 3 Handfuls of frozen peas
  • 1 Leek chopped
  • Olive Oil
  • Salt and Pepper
  • 1 Teaspoon of dry parsley or a handful of fresh
  • 1 Tablespoon of vegan butter
  • 350-400ml of boiling water
  • 1 Vegetable oxo cube

Method:

  • Put your onion, leek and mushrooms into a wok with some olive oil on a medium heat
  • Stir occasionally so the they don't burn and cook until they've softened 5-10 minutes
  • Add some salt and pepper - however much you like but don't go overboard
  • Crumble your oxo cube into the boiling water and add to the wok
  • Add your rice and bring to boil
  • After 15 minutes stir and add peas
  • Leave to simmer for another 15 minutes, stirring occasionally

Top Rice Tips: 
  • If the rice is too hard add some more water and cook until it's soaked up, allowing the rice to soften. Make sure to taste the rice before you serve it up. 
  • If the 30 minutes are up and the water still isn't soaked up simply allow it longer to cook.
  • Place a lid over the wok to keep the heat in the wok.
  • If it's absorbing the water too quickly turn your heat down.



Friday, December 12, 2014

6 Ingredient Vegan One Pot Pasta

This was the perfect dinner after a long day at college - I always want to eat as many carbs as I can stuff my face with when I finish college so this was definitely ideal

So if you're like me and love carbs but still want something healthy, tasty and quick that only uses 6 ingredients then carry on reading...

Serves 2

Ingredients: 


  • 1 White onion, diced
  • 2 Garlic cloves, crushed
  • 4 Mushrooms, sliced
  • 1 Vegetable Stock Cube
  • A good handful of linguine pasta
  • Salt & Pepper to taste

Method:
  • Put all your ingredients into a saucepan with roughly 150/200ml of boiling water
  • Bring to boil and then simmer for 20 minutes
  • Drain off excess water and serve!

Wednesday, December 10, 2014

Vegan One Pot Pasta



I have never ever made my whole pasta dish in one saucepan.

I always cook my pasta and then my veg or whatever sauce i'm having seperatley, but today I decided to cook it all in one pot, which as you can imagine was really easy!

So if you're looking for a healthy, tasty and quick pasta meal that only uses 7 ingredients then carry on reading...

Serves 2

Ingredients: 


  • 3 Handfuls of frozen peas
  • Half a courgette, sliced and then each slice cut in half
  • 4 Mushrooms, sliced
  • 1 Vegetable Stock Cube
  • A Sprinkle of dry parsley - or fresh if you prefer
  • A good handful of linguine pasta
  • Salt & Pepper to taste

Method:
  • Put all your ingredients into a saucepan with roughly 150/200ml of boiling water
  • Bring to boil and then simmer for 20 minutes
  • Drain off excess water and serve!

Wednesday, December 03, 2014

Vegan Stir Fry


I love stir fry

They are incredibly quick and easy to make whilst still tasting delicious. As well as being super versatile. 

However my pre-vegan stir fry's used egg noodles, but now i've found two great alternatives that I can't wait to share with you, so carry on reading if you're as excited as I am!

This recipe is super healthy which is how I like to keep my stir fry but you can add optional sauces. 

Ingredients: 

  • Vegetables - as little or as much as you like. In this picture I used bean sprout, carrot, mushrooms, red onion and cabbage - If you're in a rush you can buy a pre-made vegetable box from the fresh veg section, which are really handy, just be cautious of how they were prepared for cross contamination. 
  • Noodles - there are two stir fry noodles that are perfectly vegan, either rice noodles which are super healthy and yummy or what I used today 2 whole wheat dry noodles, or regular if you prefer, I like dry noodles because they aren't fresh so you can just keep them in the cupboard and have stir fry whenever you're in the mood or have spare veg available. 
  • Optional: Sauces, just use your favourite sauce. If you have no idea what sauce you would like then just go to the stir fry sauce section of your regular shop and pick out what sounds best. Soy sauce is a common stir fry sauce however in my opinion is too overpowering so for this I used a sweet and sour sauce which was lovely.
Method:
  • Cook your noodles according to packet instructions
  • Cook your veg until it's nice and soft, I cooked mine for 15/20 minutes, adding optional sauce
  • Once they're cooked add in the noodles and some more sauce.