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.
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.
Hello everyone, Thanks for stopping by my blog today!
This recipe provides a beautiful array of healthy ingredients that will really nourish the body. Not only that but it also tastes good too! The recipe does require a little effort, so probably something you’ll want to make on the weekend for a hearty lunch. I enjoyed making this dish and it kept me feeling full long after eating. Quinoa is a great source of many minerals compared with other grains. It is also a complete protein source which means it contains all of the 9 essential amino acids, this is necessary for the body because protein is the building blocks of tissue in the body.
Another thing to add is that this recipe is gluten free.
Recipe: Quinoa with corn, kale and walnuts (serves 1)
20g walnuts, roasted and crushed
1 tsp olive oil
1/4 small onion, finely diced
2 garlic cloves, crushed
Sprinkle of salt and chilli flakes
1 lemon, zested
30g kale, roughly chopped
Cook the quinoa according to the packet instructions and set aside. In the meantime, roast the walnuts for 5 minutes in the oven on gas mark 5 and leave to cool down before crushing.
Whilst the quinoa is cooking, start preparing the onion, garlic, lemon, kale and corn.
Heat the oil in a pan and once hot add the onion, garlic, salt, chilli and zest. Cook for 3-4 minutes until soft.
Add the kale and corn, cooking until the kale has wilted slightly. No more than 5 minutes.
Stir in the roasted walnuts and cooked quinoa. Cook for a further 3 minutes and serve.
I’m bringing you another, delicious salad that is perfect for a light lunch or a side dish for dinner. Either way it’s super tasty and packed full of nutrients from the kale, carrot, cucumber and lettuce. Quinoa is a very popular food item because of it’s nutritional content and being a quality source of plant protein. Overall, quinoa is a great source of various minerals and a good food to include your diet. Likewise with carrots, they are a great, nutritious vegetable but not as popular because it’s something we are used to eating and seeing so often. Carrots are known to be rich in beta carotene, which converts to vitamin A in the body, this is essential for immune function and good vision. Not only are carrots nutritious, they have a nice crunchy texture and can be cooked in many ways.
This salad is a recipe I made for one in the early evening when I didn’t have much of an appetite but knew I’d be hungry later. This is a really nice recipe for when you are short for time but still want to eat something nourishing for the body.
Recipe: Quinoa and kale salad (serves 1)
30g dried quinoa
Pinch of a stock cube
1/2 handful of kale
1 lettuce leaf, shredded
1/2 carrot, grated
1 inch cucumber, finely sliced
Pinch of chilli
Cook the quinoa according to the packet, I like to add a pinch of stock cube to the water for more flavour.
5 minutes before the quinoa is cooked, add the kale and mix through.
In the meantime, prepare the salads and set aside.
Once the quinoa is cooked, mix in the salads and sprinkle over a little chilli flakes.