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Yummy recipes

Healthy meals

Vegetarian Chilli

1 diced carrort

1 diced onion

1 garlic clove crushed

½ tsp chilli

1tbsp tomato sauce

1/s tsp cumin

½ tsp coriander

½ tsp cinnamon

½ tsp smoked paprika

½ tsp hot paprika

1 bay leaf

400ml can tinned tomatoes

400g can kidney beans

 

Fry the onion in rapeseed oil until translucent, add in the carrot and garlic for 5 minutes. 

Add the spices and dry fry for 2 minutes, add the tomato sauce and fry for 1 minute.

Add the bay leaf, kidney beans and tinned tomatoes for 10 minutes.

 

Serving suggestion: quinoa and baked courgette, sweet jacket potato or roasted butternut squash and vegetables or salad.

Korma curry sauce

1 onion diced

2tsp cumin

2tsp turmeric

1 garlic clove crushed

thumb sized fresh ginger grated

300ml vegetable stock

6 tbsp ground almonds

oat milk

 

Fry the onion in rapeseed oil and all the spices until golden. Add ginger and garlic  for 1 minute then add the vegetable stock and ground almonds and cook on a medium heat for 10 minutes.

Allow to cool to blend until smooth, add oat milk to create your preferred consistency.

 

Serving suggestion: quinoa, diced roasted sweet potato and butternut squash and vegetables.

Spelt pizza - makes 4 pizzas

350g spelt flour

170ml water 

1tbsp olive oil

1tsp salt

2 ¾ tsp baking powder

 

Mix the dry ingredients in a large bowl, mix the wet ingredients in a jug and pour into the dry mixture and mix with a wooden spoon until combined.

Lightly flour a dry surface and tear the dough into 4 balls, roll out with a floured rolling pin until approx 5mm depth.

Bake at 180 degrees for 7 minutes, remove from the oven and add your toppings.

Serving suggestion: tinned tomatoes for the sauce, add peppers, cherry tomatoes, sun dried tomatoes, courgette, aubergine, basil pesto, pine nuts etc. 

Bake for a further 10 mins (you can pre bake your vegetables if you prefer them softer)

Garnish with spinach or rocket.

Spice roasted vegetables and barley

500g raw beetroot cut into wedges

3 tbsp olive oil

2 carrots chopped

1 butternut squash cubed

2 garlic cloves crushed

2 tsp coriander

1 tsp cumin

200g pearl barley

500ml vegetable stock

50g pistachios

1 red onion thinly sliced

fresh flat leaf parsley chopped

 

Preheat oven to 200 degrees.

Put the beetroot in a roasting dish with 1 tbsp oil for 15 minutes.

Add the remaining oil, carrots, butternut squash, garlic and spices for 25 to 30 minutes.

Meanwhile simmer the barley in the stock for 30 minutes until tender then drain.

To serve toss in the onion, parsley and pistachios.

Moroccan quinoa

½ tsp coriander

1 + ½ tsp cumin

2tsp turmeric

1tsp cinnamon

handful cashew nuts

1 diced onion

1 diced carrot

500ml vegetable stock

300g quinoa

handful fresh dates chopped

 

Fry the carrot and onion in rapeseed oil until golden.

Add quinoa, cashews, all spices and vegetable stock to a large pan with a lid, bring to the boil for 10 minutes, then simmer until all water has been taken up. 

Fork it apart and leave to continue to soak up liquid for a further 10 minutes.

Yellow split pea veggie shepherd's pie

350g yellow split peas

1 tsp Mixed herbs

1 garlic clove crushed

150g sun dried tomatoes

400g can chopped tomatoes

500ml vegetable stock

1 carrot diced

6 cherry tomatoes in halves

100g frozen peas

4 large maris piper potatoes.

 

Bring the split peas to the boil for 10 minutes.

Add the carrot, garlic, sun dried tomatoes, and mixed herbs and reduce to a simmer for 20 minutes.

Add the tinned tomatoes and bring back to the boil then simmer for a further 10 to 15 minutes until tender.

Meanwhile boil the potatoes for 20 to 30 mins until ready to mash.

Add the frozen peas and cherry tomatoes to the split peas and pour into a baking dish, spread out the mashed potato on top and using a fork create ridges.

Bake for 20 minutes at 180 degrees.

As a treat top with grated cheddar cheese.

Butternut squash bread

400g raw butternut squash

450g spelt flour

50g whole oats

2tsp bicarbonate soda

1/2 tsp salt

200g natural yoghurt

Roast the squash until soft, mash and leave to cool.

In a separate bowl mix all the dry ingredients, add the cooled squash and yoghurt and mix until just combined. Turn out onto a lightly floured reusable baking sheet and mould into a loaf shape. Bake on 220 for 40 to 50 minutes until golden and the bread sounds hollow when you tap the underneath. (Bake Off's Paul Hollywood will show you how to test good bread if you're not sure.)

Winter soup

1 tbsp fresh thyme

1/2 cup brown lentils

2 medium sized sweet potatoes cubed to 1"

1 bunch black kale cut into strips

2 cans tinned tomatoes

4 leeks chopped into half moons

In a very large saucepan fry off leaks until soft.

Add tomatoes and simmer for 5 minutes.

Add 6 cups of water and 1/2 a vegetable stock cube and bring to the boil.

Add the rest of the ingredients and simmer for 30 minutes.

Take a masher to the saucepan and keep going until you break down the sweet potato to create a thick soup.

Beetroot burgers

Half a red pepper diced

350g pack beetroot

1 cup dried quinoa

1 tbsp pine nuts

Pinch of salt

Cook quinoa as instructed on the packet.

In a large bowl grate half the pack of beetroot, add the pepper, salt and pine nuts. 

Blitz the remaining beetroot in a blender and add the the mixture along with the cooked quinoa (approx 1 & 1/2 cups) to the bowl. Mix until well combined, scoop out a small handful of mixture and place on a lightly floured surface. Roll around until the surface is covered in flour and you can start shaping it into a patty. Heat rapeseed oil in a large non stick pan, place your patties into the sizzling oil and turn the temperature down to a medium heat so they don't burn and fry for approx 3/4 minutes on each side until the flour browns and they hold their shape. Enjoy hot or cold.

Serving suggestion: sweet potato chips, soda bread rolls or  lentils with a fresh salad. 

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