Featured/ Sides & Snacks/ Vegetarian

Goat’s Cheese & Roasted Beetroot terrine

Featured/ Vegetarian

Rainspotting Porcini Mushroom Risotto

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Blackberry, Goats Cheese & Spelt Toast Salad

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Cakes & Bakes/ Kids/ Puddings/ Recipes/ Vegan

Vegan Fairy Cakes – With Windmills!

Vegan Fairy Cakes

Vegan Fairy Cakes, for my daughter who celebrated her Birthday today……& why not?!

Special request: She wanted windmills on top!

I’ve never made Vegan cakes of any description before, so this was my first attempt. Switching out the usual eggs & butter for soya yoghurt & organic vegetable oil. These little fluffy bites of loveliness, made a big impression on both myself & my daughter. Easy to make, didn’t miss the butter, and was impressed with the light crumbly texture 0f these sweet little treats!

This batch makes around 14 – 16 fairy cakes. You could also make bigger cupcakes, this batch size would make between 6-8 (don’t forget to bake them a little longer if you make cupcakes!)

 
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Author:
Serves: 14-16 fairy cakes
Ingredients
  • 250g Soya yoghurt
  • 150g Caster sugar
  • 150g GMO free self-raising flour
  • 80ml sunflower oil
  • 2 tsp vanilla extract
  • ¾ tsp bicarbonate of soda
  • ½ tsp baking powder
Instructions
  1. Line a fairy cake tin with paper cases
  2. Preheat the oven to 150oc /gas mark 3
  3. Whisk the yoghurt, sunflower oil and vanilla extract together in a mixing bowl.
  4. Then mix in the sugar
  5. Sift the flour, bicarbonate of soda, baking powder to the mix and beat together until the mixture comes together
  6. Carefully spoon a little into each paper case
  7. Bake for 15-25 minutes until just firm on top
  8. Allow to cool
  9. Make the iced topping with 3 heaped tablespoons of Icing sugar, adding warm water, little y little until you have the consistency you require
  10. If you go wild with the water, and ht mix becomes too runny, sift in more icing sugar!
  11. Colour to your liking and decorate with sprinkles of your choice.

Vegan Fairy Cake

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Lunch/ Recipes/ Sides & Snacks/ Vegan/ Vegetarian

Beruiti Hummus

Hummus

Hummus –  I love, love, love the simplicity of eating food that just requires dipping into something delicious. Quick, easy and a definite crowd pleaser.

There are many (mostly weekdays) evenings when I really just don’t want to cook a full blown meal. Although today is Sunday, but as I made the most delicious flat bread yesterday, this just has to be made! Try it #youwontbedissapointed

Hummus and the humble chickpea: Did you know that eating chickpeas regularly can help you manage your weight, boost intestinal health and reduce your risk of developing type 2 diabetes? A great source of vegetarian protein, they are packed with iron and soluble fiber that helps stabilize blood sugars whilst providing a constant stream of slow burning energy. What’s not to like?

Great as a snack, served as a side with a gathering of friends, or just simply served for dinner.

The recipe is flexible – if you have the time, make the chickpeas from scratch, if not – then a pack of prepared chickpeas will do (Tip: If making from scratch adding baking soda helps speed up the cooking process)

You can leave the tomatoes and coriander out if you don’t have any, Hummus is extremely easy to make and can handle a bit of experimenting with. The 4 vital ingredients you can’t do without are the chickpeas, garlic, tahini paste, lemon juice and olive oil.

Yesterday I made a double batch of GMO Free Sesame Smothered Flatbread and popped 2 of the (uncut) breads in the freezer for moments like this. If you are making it from fresh, even better but you can also take a flatbread out of the freezer a few hours before required, pop it into the oven for 8 mins to warm through.

IMG_0880IMG_0882

 

Beruiti Hummus
 
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Recipe type: Vegan
Cuisine: Middle Eastern
Ingredients
  • 400g of dried chickpeas
  • 8 tablespoons of Tahini
  • 1 lemon freshly squeezed (+another ½ depending on size)
  • ¼ Teaspoon Paprika
  • ¼ Teaspoon Turmeric
  • 2 cloves of garlic crushed
  • 2 Large tomatoes
  • A handful of finely chopped coriander
  • Olive oil
  • ½ Teaspoon salt
Instructions
  1. If you are using prepared chickpeas, follow from adding to the food processor
  2. Rinse the dry chickpeas.
  3. Soak for 10 hours with ½ teaspoon of baking soda.
  4. Once ready, drain & rinse the soaked chickpeas in fresh cold water (make sure you rinse them really well).
  5. Add the chickpeas to a pan with ½ teaspoon of baking soda)
  6. Add approx 6 - 7 cups of water (until water covers the chickpeas by about ½ inch).
  7. Bring it to a boil on high heat
  8. let them simmer on low heat for approx. 1 hour (Keep the lid on the pan)
  9. Check up on the chickpeas regularly
  10. minutes into simmering check if they are done. If not check again on another 15 mins.
  11. (If you can crush a chickpea with your fingers and it feels smooth, then it’s done).
  12. Once the chickpeas are cooked, drain the water away
  13. Add the spices, salt, garlic, tahini paste and lemon
  14. Transfer to the food processor & blitz.
  15. If the mix is too thick, add a little water & mix further
  16. Add olive oil and mix in with a spoon
  17. Transfer to a dish and place in the fridge for 30 mins
  18. Chop the tomato into small pieces, along with the coriander.
  19. Mix into the cooled Hummus mix
  20. Finish with a squeeze of lemon and a drizzle of olive oil

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Inspiration/ Main/ Recipes/ Vegetarian

Beet & Root Bake

Vegetarian

Fact: Animal Agriculture is the leading cause of animal & Insect extinction!

110 species are lost every day due to deforestation, to make way for growing grain for feed or making more space for more livestock.

The environmental impact of meat production, particularly for beef has reached epic scale & proportion. It poses a continuous threat to our natural resources, with our ever-increasing population and the must-have meat mentality.

Did you know:

Red meat compared to pork & poultry requires:

28 times more land to graze & rear

11 times more water to produce the end product

And creates

5 times more climate-warming emissions in the process!

With this in mind, my Sustarianism feels like a worthwhile switch.

It was minced beef that brought me to this recipe. I was looking for a family sized vegetarian tray bake that would satisfy our Sunday dinner needs. In the past, we would have used minced beef, but on my meatless mission, I was looking for a more environmentally friendly alternative.

This one hit the spot. It takes a little preparation, but well worth the effort, the portion was also big enough to allow for some leftovers for dinner the next evening. I just re-pimped it & padded it out by adding more vegetables.

#reasonstobehappy about my Sustarian ways.

Beet & Root Bake
 
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Recipe type: Vegetarian
Ingredients
  • 300g Medium sized potatoes, peeled and thinly sliced
  • 150g Beetroot, cooked and sliced
  • 200ml Vegetable stock
  • 1 pack of Quorn mince
  • 1 chopped Onion
  • 1 carrot
  • A few mushrooms
  • 3 cloves of Garlic
  • 2 tbs Olive Oil
  • 1 tablespoon chia seed
  • 50-70g Blue cheese
  • 100g Grated cheese
  • A few sprigs of Oregano and Thyme chopped (or dried: 1 teaspoon of each)
  • White Pepper
Instructions
  1. Peel and thinly slice the potatoes
  2. Pre-heat oven 200oc/ gas mark 6
  3. Place in a pan of salted water and parboil for 8 minutes.
  4. Drain the potatoes, run under cold water to cool off.
  5. I am using some left-over cooked beetroot. Thinly Sliced
  6. Chop the onion, carrot, and garlic & gently fry in oil for approx 4 minutes
  7. Once soft, add the mushrooms, fry further until brown.
  8. In a 30cm ovenproof glass dish, place the fried vegetable mix
  9. Pour over the olive oil.
  10. Add the uncooked pack of Quorn mince
  11. Sprinkle the herbs & chai seeds, season with white pepper.
  12. Pour over 200ml boiled vegetable stock. Gently stir the other ingredients together in the dish.
  13. Arrange the sliced potatoes and beetroot on top
  14. Drizzle with olive oil and a few remaining herbs, season to your own liking
  15. Crumble/ Scatter both the cheeses evenly on top
  16. Place in the oven at 200oc and bake for 30 - 35 mins

 

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Lunch/ Main/ Recipes/ Salads/ Vegetarian

Spicy Black Bean, Feta & Roasted Vegetable Salad

Keep a finger on your healthy, happy pulse with this Spicy Black Bean, Feta and Roasted Vegetable Salad.

Black bean’s are pulses packed with fiber, potassium, folate, vitamin B6 and have a high phytonutrient content. The fiber content helps lower the total amount of cholesterol in the blood, decreasing the risk of heart disease (obviously you need to also live a healthy lifestyle)!

 

This recipe is perfect on it’s own, but I prefer to pair it up with Spicy Pan Fried Polenta. Turn up the heat on the chili content if you like it hot, otherwise enjoy a mild kick and a flavour filled medley of all things good for you.

Spicy Black Bean, Feta & Roasted Vegetable Salad
 
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Author:
Recipe type: Vegetarian
Ingredients
  • 400g Black beans
  • 2 x Limes
  • 2 x Chilies (depending how hot you like it!)
  • 1 x Courgette
  • ½ Red Pepper
  • ½ Orange Pepper
  • A handful of chopped mint
  • A handful of chopped coriander
  • 75g Feta
  • Olive oil
Instructions
  1. Preheat the oven to 200c/ gas mark 6
  2. Chop the courgette and peppers and place on a roasting tin.
  3. Drizzle with olive oil, season and place in the oven for approx 20 mins
  4. Prepare 400g black beans/ or drain and rinse prepared beans into a large salad serving bowl
  5. Squeeze the juice of two limes on top
  6. Add the chopped herbs & the feta
  7. Remove the vegetables form the oven and allow to cool.
  8. Once cool add them to the black bean mix
  9. Mix in a couple of spoons of olive oil
  10. If you are eating this with the Pan Fried polenta: Heat a pan with oil
  11. Place the pre cut polenta shapes in the pan and shallow fry on both sides until golden brown.
  12. Serve with the salad, or eat the salad on it's own - both totally enjoyable!

Black bEANBlack Bean

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Facts & flavours/ Lunch/ Main/ Recipes/ Vegetarian

Pan Fried Polenta with Spicy Black Bean Salad & Onion Pickle

Polenta

I’m trying to have a goat making new things, new things with no memories attached at all!  Polenta is on the menu. I’ve tried and had some epic fails in the past, but after lots of research i think i’ve cracked it. These spiced and crispy polenta chips are best served with Black Bean, Feta and Vegetable Salad and topped with the sharp crunch of onion pickle, it tastes like summer. A blast of colours and flavours to brighten up any February blues.

Top Tips: I made the Polenta the day before (when I had some time). If it’s too much for you to eat in one go, don’t fry it all at once. Save some back and freeze it for a quick and easy sneaky supper on another night of the week.

Pan Fried Polenta with Spicy Black Bean Salad & Onion Pickle
 
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Get ahead with the polenta. Make either the day before or a few hours upfront.
Author:
Recipe type: Vegetarian
Ingredients
  • 800ml Water
  • 200g Polenta
  • 50g Butter
  • 50g Parmesan
  • 1 Tablespoon paprika
  • 1 Teaspoon ground cardamon
  • 1 Teaspoon cayenne pepper
  • 1 Teaspoon ground coriander
  • 1 Teaspoon ground cumin
  • ½ Teaspoon nutmeg
  • Olive oil, to grease
  • Onion Pickle: 1 Red Onion + Juice of 1 lime
Instructions
  1. Boil the water and pour the polenta in a steady flow into the pan. Whisking continiously
  2. Keep stirring for approx of 2 minutes until it thickens.
  3. Simmer, and stir every couple of minutes, making sure it doesn't stick.
  4. After 15 minutes, the polenta should come away from the sides of the pan.
  5. Season generously with salt and pepper.
  6. Mix in the butter
  7. Grease a baking dish (22 x 28cm x 2cm) with oil
  8. Mix the spices then sprinkle over the base of the oiled baking dish
  9. Pour in the wet polenta and smooth the top. It should be approx ½ cm thick.
  10. Sprinkle the parmesan on top
  11. Place in the fridge to cool for min 2 hours/ or the freezer if you are short of time
  12. Slice into shape: Triangles, squares or even chips!
  13. Keep chilled until you are ready to fry.
  14. Onion Pickle: Thinly slice a red onion, pour over the juice of 1 lime. Seal and store in an air tight container in the fridge(use up to 2 days)

 

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Bread/ Featured/ Kids/ Recipes/ Vegetarian

Rustic Courgette, Carrot & Seeded Loaf

Loaf

This rustic carrot, courgette and seeded loaf is the perfect weekend bake.

This loaf recipe is proof enough that bread baking is possible – for anyone and everyone, at any age or level! I engaged the enthusiastic help of my daughter. She did most of the work and thoroughly enjoyed mashing up and kneading this heavy mix with her bare little hands. She also sat beside the oven, patiently guarding her creation, waiting for the transformation. This loaf was a great hit. Enjoyed the most by my daughter, who not only appreciated its crunchy crust but also the efforts of her own handy work. I guess there’s a lesson in there somewhere.

We ate this bread with a smear of butter whilst dunking it in our Broccoli & Blue Cheese Soup.

 

Rustic Courgette, Carrot & Seeded Loaf
 
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Recipe type: Bread
Cuisine: Vegetarian
Ingredients
  • 200g Organic white flour
  • 100g Organic spelt flour
  • 1 Carrot
  • 1 Courgette
  • 185ml Almond milk
  • 50g Walnuts
  • 2 tablespoons of sunflower & flax seed + extra for topping
  • 1 teaspoon of dried oregano
  • 1 teaspoon of baking powder
  • 1 Teaspoon of salt
  • 1 teaspoon of bicarbonate of Soda
  • A pinch of sugar
Instructions
  1. Heat the oven to 200oc / Gas mark 6
  2. Mix all the dry ingredients in a large bowl
  3. Using a julienne slicer, slice the carrot & courgette into ribbons
  4. Squeeze the excess water out
  5. Place the slice carrot & courgette into the same bowl as the dry mix
  6. Make a well in the middle of the mix add the almond milk
  7. you don't have to knead, it just needs to be mixed through.
  8. Add the nuts and seeds, mix in
  9. Transfer the dough to a floured worktop and shape.
  10. Place into a pre grease loaf tin
  11. score the top with a sharp knife
  12. Sprinkle the remaining seeds, and a little extra salt and herbs on the top
  13. Transfer to the pre heated oven and bake for approx 30 mins
  14. The loaf should sound hollow when you tap it, so if unsure, carefully tip it out of the tin and tap the base
  15. If you think it needs a little longer - put it back in the oven for approx 8 minutes longer.
  16. Let the loaf cool on a wire rack
  17. Slice and enjoy smeared with butter, hummus, pesto: The possibilities are endless!

 

Rustic Courgette and Carrot Seeded LoafRustic Courgette and Carrot Seeded Loaf

Rustic Courgette and Carrot Seeded LoafIMG_0233

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