Well, well, well I thought this was going a bit far and the outcome would be rubbish! Not at all, a lovely fresh flavour and great texture and utterly healthy! Really quick and cheap to make! My meat eating wonderspouse polished it off!
1 can of chickpeas mushed
1 stick of celery finely diced
3 gherkins finely diced
Dried Seaweed a tablespoon
Salt and pepper
Squeeze of lemon
Mix all of the above leave for an hour or better overnight.
Make a yummy sandwich or on top of a baked potato.
And sit and polish ones healthy halo as you eat this yummy and kind to the ocean bit of heaven 🙂
Ta Da! Just like that! I have been inspired this evening to make a delicious curry. Those that know me know I have been desperate over the years to make great curries.
I have realised one thing, the less you fuss about curry to better they can be!
So this evening a gorgeous curry popped up on my blog reading list and I was pretty convinced I had the ingredients.
It was the fabulous blog…. plant poweruk.com check out their blog here and the inspiring recipe 🙂 cauliflower and coconut curry
Well much to my horror I hadn’t! Not one to give up half way through I made this….
Cauliflower, chickpea and spinach curry.
Really easy and fresh tasting! I served it with braised mushroom rice. A little bit of fusion!!!
So, I gently fried 1 onion, fresh ginger 1 green chilli pepper and 2 cloves of garlic.
I added 2 teaspoons of cumin and 1 teaspoon of chilli powder.
Only to realise I didn’t have any Coriander or Turmeric and I was out of coconut milk.
So I had only one choice which was to add some Curry powder!
Now, I have got quite fussy about curry powder and will only use best curry powder about!
Hating the fact that the delicious curry I was about to make might be in jeopardy was a bit of a worry (particularly as I am pregnant and fussy)
Anyway, add about a tablespoon of decent curry powder.
Add chunks of fresh cauliflower and tinned tomatoes and chick peas and as I didn’t have any coconut milk I added some ground almonds. Cook for a little while until the cauliflower is softening.
I added some salt and smashed up cardamon pods And a squeeze of fresh lemon juice and transferred to my slow cooker.
Cook and taste.
Add spinach at the very end and serve with rice!
Easy to make tasty curry 🙂
Originally my mum used to make it with stewing steak. I use quorn chicken style pieces.
Such a quick and easy recipe, can be made in the slow cooker if you fancy.
The longer and slower it’s cooked the more flavoursome it is but equally scrummy if you are in a hurry to feed hungry tummies!
Slimming world friendly too!!!!
Fry 1 large onion until soft.
Throw in a packet of chicken style pieces until soft.
Add 2 teaspoons of Paprika and stir.
Open up 2 tins of chopped tomatoes and add about 6 bay leafs and 2 bouquet garnie.
Add a sprinkle of salt, sometimes I add a tiny amount of sugar.
I added a splash of water and then cook on low for about 45 mins to let those flavours mingle!!!
Serve with long grain rice, and tuck into a bowl of comforting food 🙂
This was super easy to make and is slimming world friendly!!!
I had some quorn chilli left over and some red peppers and spinach that needed using up along with some odds and ends of cheese that needed using up.
I roasted 3 peppers in the oven with olive oil ( fry light if you are slimming world)
Once they have cooled chop into large chunks and mix with 3 large handfuls of spinach.
Cook some savoury vegetable rice according to the packet instructions, I used some from Aldi which cost 25 p!!!
Layer pepper and spinach mix, rice, chilli and repeat!
Ending with a sprinkle of cheese and I added some chopped up fresh coriander on top.
When you are ready
When you are ready to eat bake in the oven until piping hot and all the cheese has melted.
Perfect served with a Green salad.
As a vegetarian there are some particular foods I thought were unavailable to me again.
A good 'ole Pork pie was one such thing. Well that isn't the case at all…
I made this over two days.
I made the Hot water pastry.
This is the reason my porky pie isn't vegan as it has been made with butter.
I will make it with Vegan margarine/ butter style as I read this works.
Also I will forget the egg wash.
I used 170 g of butter
2 1/2 full cups of flour.
100mls of hot water.
I softened the butter and added the hot water. Made sure the butter has melted and then added the flour.
Mixed it around and then formed a play doh consistency and put it in the fridge overnight, wrapped in cling film.
For the porky bit I used
2 slices of bread made into bread crumbs.
1 white onion chopped
2 cloves of garlic chopped.
6 vegan sausages defrosted (I used Linda Mcartneys)
1 cup of Veggie mince.
3/4 packet of silken Tofu
1/2 tin of borlotti beans
2 tablespoons of fresh sage.
1 big spoon of Thyme
1/4 teaspoon of both nutmeg and allspice.
Black pepper and salt.
In a food processor mix the onion, garlic, tofu and sausages into a smooth paste.
Add the remainder of the ingredients except the breadcrumbs.
I mixed those in last in a bowl to make the mixture thicker.
And voila the pastry is ready to roll out and the vegan porky bit is ready to go into the middle!!!
Make little cases and lids! Stuff with the pork middle and then bake in the oven on 160 degrees for 30- 40 mins.
I will be updating this entry with a photo of the end result in due course. I am afraid as I write this had forgotten about the ‘jelly’ in a regular pork pie but I intend to use Agar Agar to achieve this in my next attempt.
I intend to serve this with pickles and gherkins and and possibly a dollop of piccalilli !!! I can’t wait for lunch tomorrow.
Best bit of this is of course this is meat free happiness 🙂
Spanish Tortilla! Such a simple recipe with so much history, to add onion or not? Huge arguments may have been had over time! Three main ingredients works for me Eggs, potato, onion! However to jizz mine up I sprinkled smoked paprika:)
Here is the recipe..,
Finely slice a few potatoes, fry them in fry light or olive oil depending if you are slimming over about 20 mins until the potatoes are soft. Chop up a large onion (preferably not a red onion or they don’t look right) and add them to the potatoes and when they start to get soft add a sprinkle of white pepper. I also have microwaved the potatoes sliced up for quickness instead!
Mix up as many eggs as you fancy but it has to be at least six! Add a splash of milk if you fancy.
Fry the potato and onion mix util you want to eat it!
Add it to the eggs which will now be beaten.
Yes I said add the potato mix to the eggs!
Leave it in a bowl for 10 mins to let them get to know each other….. And then ooh whammy shove it all in a frying pan!
Use a spatula!!!
Let the runny egg get cooked!
Get a plate, turn the tortilla over.
Make sure it is cooked!
ALWAYS use free range eggs!!!
Sprinkle with fresh parsley and smoked Paprika 😍
I love this served cold with green salad and pickles 🙂
I will not waste your time, a moment of waffle from me stops you making this…….. GO!!!!!!
A mug of brown rice and a bit in case will serve two lovely people 🙂
Fry light or oil which ever floats your boat.
Spring onions (I used big fat ones x 4)
Green pepper chopped up
X3 garlic cloves chopped up.
14 cherry tomatoes and passata or tomato juice.
I tsp of chilli powder
1 tin of black beans
Firstly boil the brown rice.
Then gently fry the spring onion, garlic and green pepper.
Once soft add the tomatoes and squish them with a fork. I added tomato juice to make it less thick.add the Paprika and chilli and salt and pepper. Add the black beans and simmer for a little while and then add in the rice and mix it all together. Serve into bowls and sprinkle with cheddar and fresh coriander 🙂
I know I tend to blog about food but essentially it’s about my life.
I had a an experience I would simply like to share, well two in one day!
I commute to work one day of the week and I love the little journey I have along the Devon coast with a small flask of tea! I had been waiting to get a moment to find out about Guardian Angels and had found the few moments on the train to read about them!
I found it fascinating how we have an angel literally waiting to help us in any which way they could and how not to let them help us made them feel redundant!
As my journey progressed I heard the train guard enter and shout to check tickets. I went to the place I put my ticket and it wasn’t there!
I searched my bag and then as the guard came to me I politely asked if he would come back in a moment whilst I searched.
I decided to put my guardian angel to the test and asked it to help me, however I guessed I would need to buy another ticket, I searched one more time and could not find it.
Then the strange thing happened!
I felt tapping on my red DM boots….
I looked down and there was a ticket!!! Not any ticket, my ticket!!!
I was so utterly happy and astonished at the same time!
I have another to tell soon but I have to go and sort baby boy out 🙂
I was in two minds about this recipe but went ahead and made it anyway. It was so delicious it will become a regular in my home- a sure sign of a great recipe. My little boy demolished it too!
What I did….
2 tins of baked beans
1 tin of tinned tomatoes
1 chopped up courgette
1 red pepper
I handful of chopped mushrooms
1 handful of spinach
2 garlic cloves
Dried lasagne sheets
90g of grated low fat cheese
Fry onion and garlic in Frylight
Add courgette, mushroom, pepper and gook until soft.
Add chopped tomatoes add oregano and basil and spinach add both tins of beans and cook through.
Add layer of mixture and then a layer of lasagne sheets and repeat finish with a layer of the mixture add the grated cheese on top and a few torn basil leaves and cook for 40 mins with tin foil over.
Take the foil off for the last 5 mins and then serve this tasty lasagne with salad…..