Saturday, January 31, 2015

Vegetable Quinoa



Ingredients: 
  • 1 Carrot, peeled and diced
  • 1 Tin of sweetcorn, drained
  • Half a cup of Quinoa
  • 1 Vegetable stock cube
  • 2 Closed Cup Mushrooms, diced
  • 1 Handful of peas
  • 2 Broccoli florets, diced
  • 2 Cauliflower florets, diced
  • 2 Garlic cloves, crushed
  • Olive oil
Method:
  • Put your quinoa in a saucepan with some cold water and crumble in your stock cube
  • Bring to the boil, then leave to simmer for 25 minutes
  • Once your quinoa has been cooking for 15 minutes add your olive oil to a wok and add your veg and garlic on a medium heat
  • Stir frequently 
  • Once the quinoa is cooked drain it and add to the wok
  • Cook for a further 15 minutes, stirring occasionally
  • Serve and enjoy!

Saturday, January 17, 2015

Vegan Vegetable Pasta Sauce



I wanted something simple and quick to throw together tonight without having to buy loads of ingredients and this dish turned out perfect!


Serves 2:

Ingredients:

  • A good handful of pasta - I used whole wheat
  • Just over half a box/tin of tinned tomatoes  
  • A teaspoon of dry basil
  • 1 Bay leaf
  • 2/3 Mushrooms - chopped
  • A sprinkle of paprika
  • A pinch of oregano 
  • 1 Teaspoon of olive oil
  • 1 White onion - chopped
  • Half a courgette - sliced
  • 2 Cloves of garlic - crushed
Method:
  • Put your pasta in a saucepan with boiling water bringing to the boil and then simmer for 20 minutes
  • Get a wok and add the olive oil 
  • Add your mushrooms, onion, bay leaf and spices 
  • After 10 minutes add the tomatoes and courgette leaving to simmer for 10 minutes stirring occasionally
  • Drain the pasta in a colander and serve with the sauce 

Sunday, January 11, 2015

Vegan Sunday Dinner

Sunday dinner, sunday roast or roast dinner whatever you want to call them they are a must have meal
And just because you've gone vegan does not mean you should miss out or compromise!

If you don't like the vegetables you can just switch them up, swap the broccoli for peas, the carrot for swede? You can have as little or much veg as you want!

Serves 1:

Ingredients:

  • Baby potatoes as many as you want (I use these instead of roasters because they're healthier)
  • Vegetables, I used 2/3 Stems of Broccoli, 2 Carrots - grated and sliced and 2/3 Florets of Cauliflower 
  • Lentils - these are optional but they are really good for getting your protein and other vitamins in. I used brown but you can use a different colour lentil if you prefer 
  • Gravy
Method:
  • Wash and scrape off any blemishes from the potatoes with a knife
  • Put them in the oven at 200°C for 40 minutes
  • After your potatoes have been on for 20 minutes get a large saucepan of boiling water and put a steamer on top - add the your vegetables and simmer for 20 minutes
  • 15 minutes after putting the vegetables on get your lentils and heat them up on a low heat in a saucepan
  • Make the gravy a few minutes before everything is done you can follow my recipe here or just use your own.
  • You can optionally serve with salt/pepper or just as it is and enjoy!

Wednesday, January 07, 2015

Vegan Lentil & Vegetable Chilli





I just threw this together after college with things that I thought would taste nice and it turns out they tasted incredible! 

This dish contains courgettes and lentils which I have become obsessed with lately, lentils are a staple for a vegan diet and courgettes because they don't really taste of anything so whatever flavour you add them to blends in. So I have listed some health facts below to let you know why I'm obsessed not just with the flavour.

Lentils are a great source of protein to vegans along with the added bonus of vitamins A, C, D, B6, B12 as well as iron and magnesium.
Courgettes are great because they contain antioxidants that slow down the aging process and help the reconstruction of brain cells, prevention of multiple sclerosis and prevention of lung and colon cancer! Studies have shown that the vitamin E and omega 3 fatty acids content of courgettes help stimulate the body into absorbing fat soluble antioxidants - improving memory! 

You can serve this scrumptious meal with rice, bread, as potato filling, or whatever you fancy!




Serves 2:

Ingredients:

  • Half a courgette - sliced
  • 1 Teaspoon of olive oil
  • 1 White Onion - chopped
  • 2 Garlic cloves - crushed
  • 1 Quarter of a Carton/Tin of Chopped Tomatoes
  • A Pinch of dry Basil
  • A Sprinkle of Paprika
  • A Pinch of Oregano
  • 1 Can of Brown Lentils 
Method:
  • Put the olive oil in the wok and add the courgette, onion and garlic
  • Cook for 5 minutes 
  • Then add the lentils, Chopped tomatoes and all of your spices
  • Cook for 20 minutes stirring occasionally

Monday, January 05, 2015

Vegan Vegetable Curry


I've had my fair share of curries believe you me...

But after having this curry I will never go back, not even for a chinese takeaway vegetable curry and believe you me at one point in time I would have never passed up on a offer for a chinese takeaway.

Not a fan of coconut milk? Not a problem! This curry is thickened with cornflour not coconut milk 

You could serve this delicious spicy curry with Naan Bread and/or rice!

I would rate this curry a mild/medium heat - perfect if you're not a lover of hot curries however if you are just add more curry powder or a higher strength powder.

Serves 2

Ingredients: 
  • 1 White Onion - chopped
  • Half a Courgette - sliced
  • 2 Handfuls of Spinach
  • 200ml of vegetable stock
  • 1 Tablespoon of Cornflour water mixed with cold water until it has no lumps
  • 1 Teaspoon of cumin
  • Half a teaspoon of paprika
  • 3/4 Tablespoons of mild/medium curry powder
  • 2 Garlic cloves - crushed
  • 1 Thumb sized piece of Ginger - crushed
  • A pinch of turmeric - this is optional, only do this if you have turmeric in already 
  • 1 Teaspoon of Olive Oil
Method:
  • Put your olive oil in your wok on a medium heat with the onion, courgette, spinach, garlic & ginger
  • Once the vegetables have softened add your vegetable stock and all of your spices
  • Cook for 15-20 minutes on a low heat stirring occasionally
  • Add your cornflour but make sure all of the lumps are out 
  • Cook for a further 5 minutes stirring frequently because the cornflour will thicken it almost immediately
  • Serve and enjoy!

This is when I made it the first time, funny how different the two pictures look!


Friday, January 02, 2015

Vegan Brownies




I must admit I'm not the biggest fan of brownies, out of all the brownies i've ever eaten pre-vegan they were all dry and stodgy. 

But wow these totally changed my view on brownies they were the perfect consistency crunchy outside with a gooey warm centre

I advise serving these with vegan ice-cream or custard for extra deliciousness 

Serves 16:

Ingredients: 

  • 3 tablespoons of butter and extra for greasing the tray
  • 200g of vegan chocolate
  • 170g of self-raising flour
  • 3 heaped teaspoons of cocoa powder
  • 180g of caster sugar
  • 1 Vanilla pod or 3 teaspoons of vanilla essence
  • 230ml of rice milk 


Method:
  • Preheat your oven to 180oC
  • Grease your baking tray with vegan butter
  • Melt all of your chocolate either on the hob with boiling water or in the microwave (be careful using the microwave it can make the chocolate burn and go lumpy) and set aside
  • Get a baking bowl and add sieve in the flour and add the cocoa powder
  • Stir in your sugar and the vanilla pod/essence 
  • Add the oil, melted chocolate and milk and stir in
  • Melt your butter in a saucepan and add to the mixture then stir it in
  • Pour the mixture into the greased tray and spread out evenly just by moving the tray
  • Cook for 25-30 minutes: stick in a clean knife and if it comes out clean they're done
  • Leave to cool for 5-10 minutes and then cut up and serve




Thursday, January 01, 2015

Vegan Jelly

If any of you are new to veganism then you should know that the Whole World/Asian sections in supermarkets will become your best friend

And this is where I found today vegan jelly!

They were found in Sainsbury's for 50p and I got the mango flavour, the also make a strawberry one and I'm told that in specifically Asian supermarkets have loads of different flavours.





Light, fruity and delicious

The only difference I can taste from a animal based jelly is that it isn't as tough/stiff if you can remember eating a non vegan jelly then you'll understand what I mean, but I actually prefer the texture because it makes it lighter which compliments the flavour. 

You really can't go wrong with this jelly for costing only 50p it's a great add to your vegan cupboards! 

5/5