Hello everyone, I hope the weather is nice and warm wherever you are in the world. The UK has been pretty sunny this week and its great!
Following on from the vegetarian recipes, today features sweet potatoes which are a savior when eating vegetarian meals. It makes a change from normal potatoes and tastes delicious. Sweet potatoes are also very nutritional depending upon how they are cooked and provide the body with fibre, vitamin C and many other nutritional benefits.
As you can see in the image below, I ate the sweet potato with broccoli and sweetcorn which complimented the slight oiliness of the fried potato. These sweet potato balls were soft on the inside with a crispy outer layer and would go great in a wrap/tortilla.
Sweet Potato Balls recipe (serves 2-3)
3 sweet potatoes
1 tsp ground cumin
2 garlic gloves – crushed
2 tsp ground coriander
2 tbsp lemon juice
100g plain flour
Firstly, peel, wash and chop the potatoes, place in a pot of water and bring to the boil. Once cooked, leave to cool.
Mash the potatoes in a bowl and mix with the other ingredients.
Heat oil in a pan and once hot enough add spoonfuls of the potato mixture to the pan and fry until golden brown, roughly 7 minutes.
Hi everyone, today’s recipe is another quick, tasty vegetarian meal. It’s my own take on chilli con carne but meat free. When I made this meal it was only for me and I just used ingredients needed for one person. There’s not much veg going on either but you could have it with a little salad. Also, when I’m making rice I like to add more flavour by using a little thyme, butter and salt.
Quorn Mince and Rice recipe
First thing is to cook the rice, according to the packet or however you like.
Then heat the pasta sauce in a pot along with the quorn mince.
After 20 minutes or so add the sweetcorn to the mince.
Hello everyone, thanks for stopping by my blog. I hope you’ve had a great Sunday. The weather in the UK is nice and warm today, maybe a little too warm for soup but you can always makes it another day. The soup tasted much better than it looks in the photo and goes well with a bread roll.
Lentil and Potato Soup (serves 1-2)
1 garlic clove – crushed
1/4 onion – finely diced
Pinch of salt
1/2 carrot – grated
1 tbsp tomato puree
50g lentils – cooked first
1 large potato – cut into cubes
1 vegetable stock
Pinch of sugar
Heat a little oil in a pan and add the garlic and onion with a pinch of salt, cover with a lid for a few mins until soft.
Then add the puree, carrot and lentils mixing well. Peel, cut and wash the potatoes.
Take the stock cube, mix in a litre of hot water and pour into the pot. Add the potatoes to the pot and leave to simmer for 20-30 minutes until the potatoes are cooked.
Hello everyone! I hope your day is going well. Today’s recipe is a pizza base, I recently upload a cauliflower pizza base recipe but I much prefer this one. I enjoy eating pizza and it is definitely one of my favourite foods to make for dinner. I haven’t really focused on the toppings for this recipe so you can add whatever you like.
Pizza Base recipe (makes 2 trays)
500g plain flour
7g dried yeast
1/2 tsp salt
300ml warm water
2 tbsp oil
Cheddar cheese – grated
Cauliflower – cut into small chunks
First to make the pizza base, put all of the dry ingredients into a large bowl and mix well. Then add the oil to the water and pour into the flour mix, using your fingers to make the dough.
Once you have made a dough knead it for 5-10 minutes on a clean surface, rub with a little oil and put back into the bowl covered with clingfilm or a tea cloth. Leave until it doubles in size (roughly 1 hour).
Just before the hour is up preheat the oven to gas mark 5 and lightly oil to baking trays to prevent the pizza from sticking.
Next, separate the dough in two and roll out to fit the shape and size of your baking tray.
Add the sauce and your chosen toppings to the pizza base place in the oven and bake for roughly 20-25 minutes until the dough is cooked.
Hello everyone, I hope your Sunday is going well. I’m currently sitting by the window typing up today’s recipe. Another vegetarian meal I created using a range of green vegetables which are hopefully easy to find in the supermarkets. I kept the vegetables pretty simple, but you could always add some carrots, cauliflower, sweet potato or green peas. I really like this recipe because it can easily be adapted and its quick to make for any day of the week. I ate this curry with leftover white rice but you could try it with any other grain.
Vegetable Curry (serves 2)
1 tbsp butter/oil
1/2 tsp ground tumeric
1/4 tsp fresh/ground ginger
1 small chilli – finely diced
1/2 tsp salt
1 tsp tomato puree
500ml vegetable stock
Large handful of kale – roughly chopped
1/2 broccoli – chopped and blanch for 5 minutes
1/2 pack green – trim the ends and slice in half
50g coconut cream
Place a frying pan on a low heat and add the butter/oil, tumeric, giner, chilli and salt. Stir and cover with a lid for 2 minutes.
Add the puree and vegetable stock. Wash and prepare the vegetables, then add them to the pan mixing well and keep on a gentle simmer for 10-15 minutes until the vegetables are cooked.
Turn the heat down, stir in the coconut cream and serve hot.