Today’s recipe is a great vegetarian recipe that tastes really delicious. I sometimes buy ingredients before I’ve decided what I actually want to make with it, and this was the case with this recipe. I really fancied something filling and nutritious, saw the lentils in the cupboard and started creating a recipe.
You could also add a fillet of fish or chicken pieces instead of the lentils if you don’t want a vegetarian recipe. I ended up adding a fillet of fish at the same time as the cauliflower and potato and it was cooked perfectly, really succulent with lots of flavour.
The ingredients within this curry provide the body with many nutritional benefits, cauliflower is great because it’s low in fat and has a high vitamin C content. Although the white cauliflower is most commonly eaten there is also green, purple and orange varieties each with their own flavours and nutrients. Lentils are fast becoming a favourite of mine, this time I used green lentils which are perfect for adding into curries for an extra boost of plant protein. Lentils are also a good source of B vitamins, which helps to prevent infections in the body and supports energy levels and cell health.
Recipe: Cauliflower, lentil and potato curry (serves 1-2)
1 tsp oil
1 shallot, finely diced
1 tbsp red thai curry paste
1/2 tsp turmeric
35g dried green lentils, soaked overnight
330ml vegetable stock
1/4 cauliflower, chopped
1 small potato, diced
1/2 tsp coconut cream
*serve with a small portion of rice*
Add oil to the pan and once hot add the diced shallots, cooking until soft, roughly 3-4 minutes.
After that time, mix in the red thai curry paste, turmeric and lentils.
Pour over the stock and leave to simmer on a gentle heat for 15 minutes.
Then add the cauliflower and potato, adding a little more water if necessary.
Simmer for another 15 minutes until the cauliflower and potato is cooked but still slightly tender.
The recipe I’m sharing today is one that I’ve had written down for a few years and I finally decided to make it. It’s very green and has such spring vibes about it which I love. Its a great meal idea for those warmer afternoons/evenings when your feeling hungry but don’t want too much too eat. Its super healthy from the kale and peas and the blitzed walnuts provide a creamy flavour.
Walnuts contain the good fats and are a valuable source of omega-3, especially for vegetarians and vegans. Garden peas are a great source of iron which helps to transport oxygen around the body and produce red blood cells. There are so many varieties of kale, here I’ve used curly kale which is most common in supermarkets. Kale is a fantastic source of vitamin C, this is another powerful antioxidants that aids vital functions of the bodies cell’s. Overall, a very nice mixture of vitamins and minerals.
I wasn’t a complete fan of the taste as once its blended the flavour can become much more stronger however it’s something I could get used to. This is a vegan recipe however, you could sprinkle some cheese over the top for more flavour.
Recipe: Vegan kale and walnut pesto pasta (serves 2)
1/4 bag of kale
100g garden peas
200g dried fusilli
1 garlic clove
Sprinkle of salt
1 tbsp lemon juice
Put a small pot of water to boil, add the kale and peas cooking for 3-4 minutes. Scoop out the veg draining off any excess water through a colander and reuse the water for the pasta.
Cook the pasta according to the packets instructions and set aside once cooked. Saving 1/3 of the liquid
In a blender, add the kale, peas, walnuts, garlic, oil and enough liquid so that it blends to a smooth yet creamy consistency.
Tip the pesto mixture back into the pot and heat through for at least 5 minutes before adding the pasta. Stir everything together.
Serve the pasta between two plates and drizzle a little lemon juice over the top.
This recipe is a healthy, delicious vegetarian empanada. I’ve used sweet potato which are quite a versatile ingredient in cooking, I’ve grated it for this recipe to achieve a smooth mashed consistency without it being boiled and loosing all of its nutritional content. I really enjoyed eating these empanadas because the ingredients all compliment each other well and the pastry was smooth with each bite.
Recipe: Sweet potato and lentil empanadas (makes 6)
Hello Everyone, thanks for stopping by my blog today.
This chicken and vegetable pie was really delicious. A nice mixture of chicken, kale, peas and beans. You really get to taste the flavours of onion and garlic which compliment everything so well. It has a very rustic appearance and whilst it was in the oven, the sauce did seep through, but the filling still remained moist which was good.
This would be great for a family dinner or if you were hosting a dinner party, something tasty that everyone can tuck into without making too much mess. I’ve never cooked cannellini beans before but they are very tasty and full of protein which is essential for a healthy diet. Protein is also good for your bones, helps to reduce cravings and increases muscle mass.
First, put a pan of water to boil along with the garlic, thyme, chilli, salt, paprika and turmeric.
Once the water is boiling, reduce the heat to a gentle simmer and add the chicken pieces. Cook for 10 minutes in the liquid then drain and leave to cool before shredding.
Melt the butter in a pot, add the onion and garlic and cook for 5 minutes until just soft.
Stir in the flour, milk and stock. Leave to simmer for 10 minutes in total stirring consistently. Season with a pinch of salt and pepper.
Once the chicken has been shredded, mix in the carrot, beans, peas and kale.
Preheat the oven to gas mark 6 and lightly oil an oven tray.
Remove the sauce from the heat and mix in the chicken and vegetables. Set aside and leave to cool down.
Next, split the dough in half and role both pieces out to 0.3mm at a similar size.
Put the larger piece of dough on the tray and place the filling in the centre leaving the edges free. Put the larger piece of dough on top and use your finger to wrap the edges together to form a secure pie.
Use a fork to gently crimp the edges and slice 3 holes in the top. Cook in the oven for 35 minutes until the dough is fully cooked. Leave to rest for 10 minutes before cutting.
*Possible amends to make to the dish: You could also half the amount of chicken stock to reduce the amount of sauce that comes out of the pie but that could make the filling a little dry. Also, brush an egg wash over the top for a more golden appearance.
I know it’s not the most flattering picture but honestly it tasted so good and was full of flavour. It can be eaten inside burger baps for a meat free option or simply with a salad for a light lunch. Black beans are such a great nutritious food packed with protein, carbohydrates and fibre. Black beans have a smooth and creamy once cooked and they are a staple food in many countries which is not surprising considering how versatile they are. This recipe was inspired from @naturally.sassy over on Instagram.
Recipe: Black bean burgers (makes 4)
1 large sweet potato
3/4 tin black beans
1/2 small onion, diced
45g plain flour
1/3 tsp salt
1/2 tsp cumin
1/2 tsp coriander
Pinch of thyme
Pinch of garlic powder
1/3 tsp chilli flakes
Preheat the oven to gas mark 5. Peel, chop and wash the potato then place onto an oven tray with a drizzle of olive oil. Cook in the oven for 30 minutes until soft.
Rinse and drain the black beans, put into a large bowl and roughly mash half and set aside.
Heat a drop of oil in a frying pan and cook the onions for a few minutes until soft.
Add the onion to the bowl, along with the spices, sweetcorn and flour.
Once the potato is cooked, mash completely on the tray and mix into the bowl along with the other ingredients.
Use your hands to even shape into 4 burgers and place back onto tray. Place in the fridge for 10 minutes to keep the shape.
Put the tray into the oven and cook the burgers for 15-20 minutes depending on how crispy you want them to be.