Tag Archives: vegetarian

Baked Tomatoes with Sage

This is one of my absolute favourite go to recipes for a delicious supper that requires very little preparation. It’s full of flavour and goes perfectly as a side dish to compliment a simple cheeseboard and a couple of hunks of homemade or good quality bread.

You could also use it as a side to some lentil fritters, to top a naked bean burger or as a jacket potato topping.

If you can’t find mixed coloured tomatoes, simply use cherry tomatoes or a mixture of different small tomato varieties.

Baked Tomatoes with Sage

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 400g mixed colour cherry tomatoes, halved or quartered
  • bunch of sage, around 25 leaves
  • 5 garlic cloves, thinly sliced
  • 2 tsp olive oil
  • 2 tbsp balsamic vinegar
  • 2 tbsp red wine vinegar
  • salt and black pepper for seasoning

Directions

  1. Heat your oven to 200C/400F.
  2. Place all of the ingredients into an oven proof dish and mix well.
  3. Bake for 30-35 minutes until the tomatoes are soft and slightly caramelised.

Serve with homemade bread and dip and scoop.

Enjoy!

Black Bean Burger

I’m always disappointed when the one vegetarian option on a menu is a mediocre bean/mushroom/awful meat substitute vegetarian or vegan burger. I always come away wishing I’d just ordered a bowl of sweet potato fries instead. I don’t think I’ve had a good one yet.

However, my husband loves a good burger (the regular carnivore variety) and I always feel like I’m missing out. So when I spotted some dried black beans when doing the weekly shop a few weeks ago I knew I had to give it a go myself. Surely there must be a way to make a good vegetarian burger.

Yes, yes there is and it’s packed full of protein too, just like a regular burger.

I used dried black beans and although I haven’t tested it, I’m pretty confident drained beans from a tin would work just as well.

For anyone that doesn’t enjoy spice, the scotch bonnet sauce is for flavour only.

Black Bean Burgers

  • Servings: 4
  • Difficulty: easy - medium
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Ingredients

  • 2/3 dry black beans (2 cups once cooked)
  • 3 tbsp olive oil
  • 1 egg
  • 1/2 cup breadcrumbs
  • 1 tsp smoked paprika
  • 1/2 tsp ground coriander
  • 1/2 small green bell pepper, finely diced
  • 1/2 small red bell pepper, finely diced
  • 1/2 red onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 1/ tsp ground black pepper
  • 1 /4 tsp salt
  • 2 tsp vegan worcestershire sauce
  • 1/2 tsp scotch bonnet sauce (optional)

Directions

  1. Soak the black beans in water overnight.
  2. Then boil in a large pan of water at least 2 inches above the beans for an hour until soft.
  3. Mash two thirds of the beans in a bowl with a potato masher or fork and put aside.
  4. Heat 1 tablespoon of the olive oil in a large frying pan and saute the onion, garlic and peppers for a few minutes until just soft.
  5. Transfer the cooked veg to a large bowl, add the black beans (mashed and whole), breadcrumbs, salt, pepper, paprika, coriander, worcestershire sauce and scotch bonnet sauce if using and mix well. Lightly beat the egg and stir in to the bowl of ingredients.
  6. With damp hands, divide the mixture into four, form into balls and gently flatten slightly between the palms of your hands.
  7. Add 1 tablespoon of olive oil to the frying pan on a medium heat. Place two of the burgers in to the pan and gently press down a little more so they resemble a burger shape.
  8. Cook on both sides for 3-4 minutes each until lightly browned
  9. Repeat for the remaining two burgers.

Serve in a bun of your choice with all the toppings or naked with a side salad

Enjoy!

Fresh Tomato & Garlic Spaghetti

Super quick, really easy and extra tasty. Everything you want in a dish for busy days, late nights or lazy evenings. It’s so quick and easy, even those who ‘can’t cook’ can make this.

I’ll cook this for Ste and I whilst he’s reading the children a bedtime story, on days when I’m tired after a busy day and I’ve fed the children something easy from the freezer earlier in the evening and have ran out of energy.

Fresh Tomato & Garlic Spaghetti

  • Servings: 2
  • Difficulty: easy
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Ingredients

  • 200g dried spaghetti
  • 3 tbsp olive oil
  • 6 garlic cloves, finely chopped
  • 2 plum or vine tomatoes, chopped
  • 1 tsp complete seasoning
  • 2 sprigs thyme (plus extra for garnish)

Directions

  1. Put the spaghetti into a pan of boiling, salted water and cook for the time indicated on the packet.
  2. Meanwhile, heat the oil in a frying pan on a medium to high heat. Add the garlic and cook for a 2 or 3 minutes, then add in the chopped tomatoes and herbs. Cook for a couple of minutes more.
  3. Add two tablespoons of the pasta water, stir and remove from the heat.
  4. Drain your spaghetti, add to the frying pan and toss to coat with the oil, tomatoes and garlic.

Serve sprinkled with a little extra fresh thyme

Enjoy!

Mushroom Dahl

Mushrooms are full of the good stuff in food that keeps you healthy, lots of vitamins and minerals along with fibre and protein. Add that to all the benefits you get from lentils (especially as a vegetarian or vegan) and you’ve got a bowl of super goodness in this mushroom dhal. Not to mention it’s packed full of flavour. Don’t let the many shades of beige put you off!

A few weeks ago, the children and I had been suffering from the lingering after effects of a cold and Ste wasn’t feeling too great. I would normally whip us up a batch of cream of mushroom soup when the germs strike, but it was wasn’t appealing in the heat of a Caribbean summer. As I’ve been experimenting with curries lately, it made perfect sense to combine this with the mushrooms I’d bought as part of our cold cures. I’m still learning to cook dhals and mostly have to follow other people’s recipes but this one is 100% my own and I’m mighty proud of it.

As long as you remember to rinse and soak the lentils earlier in the day or even the night before (to reduce cooking time), you can have this ready in no time at all and as always with curries, it tastes amazing the next day as leftovers.

Mushroom Dhal

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 1 onion, finely chopped
  • 100g split red lentils
  • 100g moong dahl
  • 1 litre water
  • 2 tbsp oil
  • 1/2 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 1 tsp tandoori masala
  • 1 tsp chilli powder
  • 1 tsp turmeric powder
  • 1 tsp garam masala
  • 1 tsp amchoor powder
  • 2 tsp tomato puree
  • 4 kashmiri chillies
  • 4 bay leaves
  • 2 cloves garlic, finely chopped
  • 250g mushrooms, quartered
  • 1 tomato, diced
  • 2 tbsp water

Directions

  1. Rinse and drain the lentils several times, swirling in the water to loosen, then cover with water and soak for at least an hour. (This will reduce the cooking time)
  2. Once soaked, put the lentils into a large pan with the chopped onion and the litre of water. Bring to the boil and simmer for 30 – 40 minutes until soft. Stir often and skim off any foam that forms on the surface of the water.
  3. Whilst the lentil are cooking, heat the oil in a large frying pan on medium to high and add the cumin and mustard seeds. When they start to sizzle, stir in the tandoori masala, turmeric, amchoor powder, garam masala, chilli powder, tomato puree, bay leaves and kashmiri chillis. Cook for a minute.
  4. Add your garlic and mushrooms and stir to coat in the spice mixture. Stir in the diced tomato and cook for a few more minutes until the mushrooms are cooked through.
  5. Stir your mushroom spice mixture into your cooked lentils on a low heat. If the dhal is a little dry, stir in 2 tbsp of water and cook for 1- minutes. Put a lid on the pan and remove from the heat until ready to serve

Serve with basmati rice, warm chapatis or potato tahdig as I did.


Enjoy!

Hidden Veg Mac & Cheese

I know, I know, you can still see the veg, but to a two year old it just looks like macaroni cheese and I’m going to get vegetables into him any way I can.

We were recently in Miami and he requested macaroni cheese several times, so I decided to use it to my advantage while it’s flavour of the week and trick the fussy toddler into eating his veg.

This freezes really well too, so I always double the recipe and split it into two trays; one for now and one for the freezer, except don’t cook the freezer portion in the oven. It keeps for a couple of months and is super handy when the cupboards are bare. Just take it out of the freezer in the morning of the day you want to use it and follow the same oven instructions as below.

Hidden Veg Mac & Cheese

  • Servings: 8
  • Difficulty: easy
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Ingredients

  • 60g butter
  • 40g wholemeal flour (60g if using white four)
  • 600ml milk
  • 110g cream cheese
  • 5 cheese slices
  • 180g of grated cheddar
  • 1/2 tbsp yellow mustard
  • 1 tsp vegan worcestershire sauce
  • 1/2 tsp smoked paprika
  • salt & pepper to taste
  • 200g fresh or frozen broccoli florets
  • 1 onion, finely chopped
  • 2 bell peppers, chopped
  • 1 plum tomato, chopped
  • 1 tsp olive oil
  • 450g dried pasta such as macaroni
  • 3 tbsp breadcrumbs

Directions

  1. Put the pasta into a large pan with boiling salted water and cook to the instructions on the packet. Also pop the broccoli into a pan of boiling water and cook for around 6 minutes. Drain both when done.
  2. Meanwhile, Melt the butter in a pan on a low heat, whisk in the flour, then gradually add a small amount of milk, whisking thoroughly and vigorously each time, until all combined to create a smooth sauce called a roux. Don’t worry if it isn’t thick at this point, this will happen gradually as the sauce cooks and we add the cheese
  3. Tear the cheese slices to help them melt better , and stir into the roux. Once melted add the cream cheese and stir, then the grated cheese. Continue to stir at a low heat so the sauce doesn’t stick to the bottom of the pan. Add the mustard, paprika, worcestershire sauce, salt and pepper, stirring after each addition. The sauce should be lovely and thick by now. Remove from the heat.
  4. Heat your oven to 180C/350F. In a frying pan, heat the olive oil and saute the onions and peppers for a few minutes until just softened.
  5. Stir your cheese sauce into the pasta with, the sauteed veggies, broccoli and tomato. Stir it well and transfer into a oven proof dish. Sprinkle with breadcrumbs and pop in the oven for about 30 minutes or until the breadcrumbs have turned just golden brown.

Serve with a side salad or garlic bread

Posh Cheese Toastie – Croque Rarebit or Welsh Monsieur?

This is basically an indulgent cheese toastie with bechamel sauce and it’s delicious. It’s neither a croque monsieur nor a welsh rarebit due to the lack of ham and cheese sauce (not to mention I couldn’t find welsh cheddar on island), but something between the two.

Perfect lunch for a rainy Saturday afternoon or a late tea/early supper when you can’t be bothered to cook a proper meal.

I have to add that the vegan worcestershire sauce was perfect for this. A little bit thicker than the traditional lea & perrins (plus minus the anchovies – yuck) and in my opinion, a much better taste.

You can watch me make the recipe here:

Croque Rarebit or Welsh Monsieur?

  • Servings: 2
  • Difficulty: easy
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Ingredients

  • 1 tbsp butter (plus extra for buttering)
  • 1 tbsp plain flour
  • 200ml milk
  • Fresh nutmeg
  • Salt and pepper
  • 4 slices sourdough bread
  • 160g cheese (ideally a cominabtion of welsh cheddar and gruyere)
  • 4 tsps vegan worcestershire sauce (I used Annie’s)
  • 5 or 6 cherry tomatoes, sliced
  • A mustard of your choice ( I have used both old style mustard and country dijon before)

Directions

  1. Put the pasta into a large pan with boiling salted water and cook to the instructions on the packet. Also pop the broccoli into a pan of boiling water and cook for around 6 minutes. Drain both when done.
  2. Pre-heat the oven to 200c/400f and line a baking tray with greaseproof paper.
  3. Lightly toast the bread on both sides.
  4. Heat your oven to 180C/350F. In a frying pan, heat the olive oil and saute the onions and peppers for a few minutes until just softened.
  5. On a low to medium heat, melt the butter in a pan, and the flour and combine, then slowly whisk in the milk until you have a smooth sauce. Grate in some nutmeg and season to taste with salt and pepper. The sauce will thicken gradually as you continue to whisk.
  6. Butter each slice of toasted bread, pop onto the baking tray and spread mustard onto two slices. Spread half of your thickened bechamel on top of the slices with mustard, then sprinkle 3/4 of the grated cheese between them. Add the cherry tomatoes and 1 tsp of worcestershire sauce on each.
  7. Top with remaining slice of toasted bread (butter side down), spread the remaining bechamel on the toast and add the cheese. Add another 1 tsp of worcestershire sauce on top of each and pop into the oven. Cook for 5 to 10 minutes or until the cheese has melted and browned.

Serve with a side salad or even a tasty tomato salsa.

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Enjoy!

Vegetable Vindaloo

You can thank my husband for this one. I always pester him to give me new ideas of things he’d like for dinner and this is the latest.

Until I started researching, I had no idea vindaloo is originally a variation of a Portugese dish (carne de vinha d’alos meaning meat marinated in wine vinegar and garlic) which was modified in Goa to suit local tastes and then again in the UK for the same reason.

The meat is marinated in vinegar and spices, but as we’re using vegetables, how to get the authentic sweet and sour flavour without this marinating step was my first goal. I eventually decided on making a curry paste which I allowed to sit for a few hours before using so the flavours intensified. We actually went out for a few hours and the smell of the house when we came home was AMAZING. Watch me make it below.

We’re lucky enough to have a tamarind tree which we can pick fresh tamarind from, however tamarind paste from the supermarket will work just as well.

I used ghee instead of oil, but if you’re vegan just substitute for vegetable oil or even spray oil if following an eating plan.

The vegetables I’ve used are just what I had available, you can of course use any you like such as cauliflower, green beans, okra, mushrooms, aubergine etc

If your used to eating curry and spice you’ll find this recipe just on the hot side, so add some chilli powder at the same time as the sugar for a little more heat or increase the number of dried chillies in the paste. If you’re more of a mild korma kind of person this vindaloo will be a very hot dish, sort of a spicy challenge rather than a one mouthful and you’re drinking milk from the carton hot.

Vegetable Vindaloo

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

Paste

  • 1/2 large onion , roughly chopped
  • 6 large garlic cloves, peeled
  • 2 tbsp ginger paste
  • 2 tbsp tomato puree
  • 1 1/2 tsp fresh tamarind
  • 2 tbsp apple cider vinegar
  • 1 tsp ground coriander
  • 1/2 cup water
  • 6 dried kashmiri chillies
  • 1 bayleaf
  • 2 cardamom pods
  • 8 black peppercorns
  • 5 cloves
  • 1 inch cinnamon stick
  • 1 tsp mustard seeds
  • 1 tsp fenugreek seeds
  • 1 tsp cumin seeds

Curry

  • 2 tbsp ghee or oil
  • 1/2 large onion, finely chopped
  • 1 tsp turmeric
  • 1 large carrot, diced
  • 1 plum tomato, diced
  • 1 green bell pepper, chopped
  • 1 cup frozen peas
  • 2 cups frozen broccoli
  • 300g potatoes, cubed
  • 1 1/2 cups water
  • 1 1/2 tsp light brown sugar
  • 1/2 tsp salt
  • 1tsp chilli powder (optional)

Directions

  1. In a frying pan or heavy saucepan on a medium to high heat, add the dried ingredients for the paste (kashmiri chillies, bayleaf, cardamom, peppercorns, mustard seeds, cloves cinnamon, fenugreek, cumin seeds) , until the cumin seeds start to brown and the peppercorns and mustard seeds start to sizzle. Shake the pan often to prevent burning a sticking.
  2. Pop the roasted spices into a liquidiser along with the onion, garlic, ginger, tamarind, tomato puree, cider vinegar, water and ground coriander. Whizz into a smooth paste. Set aside for a few hours until ready to cook. (This can still be used immediately if not making ahead of time).
  3. Heat the ghee or oil in a large pan and fry the finely chopped onion until golden, stir in the turmeric, then add the carrot, peppers and tomato. Mix well, then stir in the vindaloo paste, coating all of the vegetables. Cook for a minute or so before adding the water.
  4. Stir in the sugar, salt and extra chilli powder if using. Add the frozen vegetables and potatoes. Simmer on a medium to low heat until the veg is tender and your kitchen smells wonderful (about 20 minutes).

Serve with naan bread and fluffy basmati rice.

P1060163

Enjoy!