aka vegetable, lentil,= and tomato soup. A winner with Lex, I can hide whatever veg I want in here really and still he'll nosh down a large bowlful. It freezes really well too.
For 6-8 servings you need:
a large onion, chopped (or a couple of leeks, shredded)
whatever veggies you have to hand: I usually make it with 1-2 parsnips, 2-3 carrots, some sweet potato, some swede but butternut squash and celery also work well.
1 cup red lentils
1 tin toms
1-2 litres of stock (depending on how thick you like it).
Begin by sauteeing the chopped veg in some olive oil. There's no need to peel really as it'll all get blitzed. After about 5 mins add the lentils and toms. Then add the stock, bring to the boil, reduce the heat and simmer for 20 mins or so until the lentils are cooked and the veggies are tender. Blitz and serve with crusty bread, cheese, nutritional yeast, herbs, pepper etc as a garnish. Simples.
Saturday 9 January 2010
Friday 8 January 2010
Banana and Cranberry Smoothie
I usually have a banana and raspberry smoothie but this morning we had run out of frozen raspberries so I had to improvise with the other frozen fruit to hand. I thought cherries might be too big to work properly, and didn't fancy the mixed summer berries so decided to risk cranberries. It worked, and was very nice, though not as smooth in texture as the usual mixture.
For one large serving you need:
1 ripe banana
1/2 cup frozen cranberries (using frozen ones helps to thicken up the smoothie)
about 200ml soya milk (I never measure it but do it by eye)
1 tsp agarve nectar
Lob everything into a blender and blitz until smooth. Add some more milk until the consistency is right and add more nectar if it's too sharp. Feel virtuous as you sip it.
For one large serving you need:
1 ripe banana
1/2 cup frozen cranberries (using frozen ones helps to thicken up the smoothie)
about 200ml soya milk (I never measure it but do it by eye)
1 tsp agarve nectar
Lob everything into a blender and blitz until smooth. Add some more milk until the consistency is right and add more nectar if it's too sharp. Feel virtuous as you sip it.
Blueberry porridge
I know I know this is hardly a real recipe. But I've run out of inspiration for today, and this is partly supposed to be a blog to teach my son to cook. So here is an easy recipe (to be followed by an equally easy one in a moment!).
For one serving you need:
1/3 cup porridge oats
2/3 cup soya milk
1/2 cup blueberries
Agarve nectar to serve.
Put the oats, milk and berries in to a pan and heat gently. Stir to stop it from sticking. After a few mins it will come to the boil and thicken. Turn down the heat and stir gently for another minute or so. Pour into a bowl and drizzle some nectar on the top. Eat and then exit the house with a warm glow emanating from you...
For one serving you need:
1/3 cup porridge oats
2/3 cup soya milk
1/2 cup blueberries
Agarve nectar to serve.
Put the oats, milk and berries in to a pan and heat gently. Stir to stop it from sticking. After a few mins it will come to the boil and thicken. Turn down the heat and stir gently for another minute or so. Pour into a bowl and drizzle some nectar on the top. Eat and then exit the house with a warm glow emanating from you...
Thursday 7 January 2010
Quinoa with Smoked Tofu and Stir Fried Veggies
I love quinoa and by stealth have now got L eating it ("what's this mummy?" "erm, rice, different rice"). This is a very quick meal and very tasty too.
For 3 portions and a little bit left over for lunch the next day you need:
1 cup quinoa
scant 2 cups stock
1 pack smoked tofu
selection of veggies to stir fry - I used 1 head broccoli; 1 onion; handful baby sweetcorn
3 cloves garlic, crushed
large knob ginger, grated
1/4 cup sherry
couple of glugs of each soya sauce and mirin
2 tsp chinese rice vinegar
bean sprouts and sprouted seeds to top
sesame oil
Begin by cooking the quinoa. Place it in a pan with the stock and bring to the boil. Cover with a lid and simmer for 10 mins. Turn off the heat and leave to absorb all the liquid (about another 10 mins).
Stir fry the onion for a few mins then add the other ingredients. Cook for about 5 mins with a lid till the broccoli is tender.
Serve topped with the bean sprouts and sprouted seeds and a splash of sesame oil. Very yummy and disgustingly healthy too.
For 3 portions and a little bit left over for lunch the next day you need:
1 cup quinoa
scant 2 cups stock
1 pack smoked tofu
selection of veggies to stir fry - I used 1 head broccoli; 1 onion; handful baby sweetcorn
3 cloves garlic, crushed
large knob ginger, grated
1/4 cup sherry
couple of glugs of each soya sauce and mirin
2 tsp chinese rice vinegar
bean sprouts and sprouted seeds to top
sesame oil
Begin by cooking the quinoa. Place it in a pan with the stock and bring to the boil. Cover with a lid and simmer for 10 mins. Turn off the heat and leave to absorb all the liquid (about another 10 mins).
Stir fry the onion for a few mins then add the other ingredients. Cook for about 5 mins with a lid till the broccoli is tender.
Serve topped with the bean sprouts and sprouted seeds and a splash of sesame oil. Very yummy and disgustingly healthy too.
Wednesday 6 January 2010
Vegetable Tagine and Couscous
The plan was to blog one recipe a day during 2010, so why am I doing two today? Well mainly cos I'd forgotten I hadn't already blogged the carrot and jeresulam artichoke soup recipe previously and partly cos I created this tagine today and didn't want to forget the ingredients...
So, for 4-6 servings you need:
A mix of vegetables (I used 2 carrots; 1/2 bulb fennel, 1 large parsnip, 2 leeks, 1 onion, half a head celery).
1 tin chopped toms
3 tsp harrisa
1 tbsp moroccan spice mix (or cumin and corriander with some oregano if you can't find any)
1 tin drained chickpeas
Roughly chop the veggies. Saute the onion and leek in some olive oil for few mins till tender. Then add everything else and cover. Sautee for a further 5 mins or so. Then add everything else along with about 200ml water.
Simmer for 20 mins until very tender. Check consistency of sauce. If it's too thin add some tom puree. If it's too thick add some more water.
Serve with couscous and some chopped corriander/mint/parsley. You can add some dried apricots to the stew too if you want but N doesn't like that much and I was planning to serve this with the winter fruit compote for pud so didn't want to overdo the dried fruit!
So, for 4-6 servings you need:
A mix of vegetables (I used 2 carrots; 1/2 bulb fennel, 1 large parsnip, 2 leeks, 1 onion, half a head celery).
1 tin chopped toms
3 tsp harrisa
1 tbsp moroccan spice mix (or cumin and corriander with some oregano if you can't find any)
1 tin drained chickpeas
Roughly chop the veggies. Saute the onion and leek in some olive oil for few mins till tender. Then add everything else and cover. Sautee for a further 5 mins or so. Then add everything else along with about 200ml water.
Simmer for 20 mins until very tender. Check consistency of sauce. If it's too thin add some tom puree. If it's too thick add some more water.
Serve with couscous and some chopped corriander/mint/parsley. You can add some dried apricots to the stew too if you want but N doesn't like that much and I was planning to serve this with the winter fruit compote for pud so didn't want to overdo the dried fruit!
Carrot and Jerusalem Artichoke Soup
This was our starter for Christmas Day and I have defrosted the leftovers for lunch today as I can't be bothered with cooking and need the space in the freezer!
It's a Delia recipe but in case it disappears...
You need:
1 lb (450 g) carrots
1 lb 8 oz (700 g) Jerusalem artichokes (weight before peeling)
3 oz (75 g) butter
1 medium onion, peeled and roughly chopped
3 celery stalks, chopped
1.5 litres (2½ pints) hot vegetable stock made with Marigold Swiss vegetable bouillon powder
salt and freshly milled black pepper
Roughly chop the veggies and put in a pan with the butter (or use oil if you want a vegan soup. Sautee for about 10 mins and then add the stock. Bring to the boil and simmer for 20 mins till the veggies are tender. Blitz, check the seasoning and serve. It's nice topped with parsley and some toasted seeds/nuts and chilli oil.
It's a Delia recipe but in case it disappears...
You need:
1 lb (450 g) carrots
1 lb 8 oz (700 g) Jerusalem artichokes (weight before peeling)
3 oz (75 g) butter
1 medium onion, peeled and roughly chopped
3 celery stalks, chopped
1.5 litres (2½ pints) hot vegetable stock made with Marigold Swiss vegetable bouillon powder
salt and freshly milled black pepper
Roughly chop the veggies and put in a pan with the butter (or use oil if you want a vegan soup. Sautee for about 10 mins and then add the stock. Bring to the boil and simmer for 20 mins till the veggies are tender. Blitz, check the seasoning and serve. It's nice topped with parsley and some toasted seeds/nuts and chilli oil.
Tuesday 5 January 2010
Kids Christmas Cake
This was a great addition to the Christmas Table this year. Lex really enjoyed making and decorating the cake with me and I liked eating the end result! I'll definitely be doing it again next year. The original idea came from an Asda magazine.
You need:
a 6 egg victoria sponge cake batter (6 eggs; 12 oz SR flour, butter and vanilla caster sugar)
1 quantity green buttercream (follow recipe on back of icing sugar packet) and colour 1/4 of it with 150g melted chocolate. Colour the remaining 3/4 green.
Various sweets to decorate (we used dolly mixture and M&Ms)
Edible glitter
Fondant icing for the parcels
Writing icing to decorate the parcels
Raspberry jam
Begin by placing the cake batter into a lined rectangular tin (about 20cms x 25cms) and bake for 30-45 mins till cooked.
Leave to cool and then cut into an xmas tree shape. Save the trimmings. Split the cake and buttercream and jam the inside. Sandwich together again. Spread green buttercream all over the 'leaf' bit and chocolate buttercream on the 'trunk. Decorate. Cut some of the trimmings into parcel shapes, split and fill with buttercream and jam and then cover with fondant. Decorate with the writing icing. Ration out to one piece per day and watch the sugar rush hit the kids!!!
Merry Christmas lol!
Dried Fruit Compote
A true lentil knitting, sandal wearing veggie recipe this one. But it still tastes nice despite that ;-)
For about 6 servings you need:
500g mixed dired fruits (I used apples, apricots, sultanas, raisins, figs)
250ml apple juice
some spices - I used 1 cinnamon stick, 4 cloves and about 6 crushed cardamon pods
Lob everything into a pan, bring to a gentle simmer and cook for about 15 mins. Leave with a lid on for another 45 mins or so to let the fruit plump up. Serve au natural or with museli, on top of porridge or with a dollop of natural yogurt if you're not vegan (and vegan yogurt if you are!).
For about 6 servings you need:
500g mixed dired fruits (I used apples, apricots, sultanas, raisins, figs)
250ml apple juice
some spices - I used 1 cinnamon stick, 4 cloves and about 6 crushed cardamon pods
Lob everything into a pan, bring to a gentle simmer and cook for about 15 mins. Leave with a lid on for another 45 mins or so to let the fruit plump up. Serve au natural or with museli, on top of porridge or with a dollop of natural yogurt if you're not vegan (and vegan yogurt if you are!).
Monday 4 January 2010
Cheesy Potato Pie
My husband hates cabbage. Unfortunately (for him) I happen to like it. A lot. Plus in the winter the veg box always seems to have a surplus. So this was invented as a way of using up both cabbage and last nights mash on the understanding the copious amounts of cheese always makes something taste better. Put it this way, he eats it...!
You need
Leftover mash (about 4 or so potatoes worth)
Leftover cabbage (any amount), shredded
Fried onion or leek if you can be bothered
Lots of grated cheese
A smidgen of mustard - any kind apart from hot dog mustard that is!
Lob the mash, onions/leeks and cabbage into a bowl along with about 1 cup of cheese and mix together. This is easier to do if the mash is still warm. If it's cold from the fridge then nuke it for a bit to soften it up. Once it's all mixed put into a baking dish and rough up the top. Cover with more cheese (as much as you fancy) and then bake in a hot oven for 30-45 mins till bubbling, golden brown and yummy. Enjoy on its own or with other leftovers.
You need
Leftover mash (about 4 or so potatoes worth)
Leftover cabbage (any amount), shredded
Fried onion or leek if you can be bothered
Lots of grated cheese
A smidgen of mustard - any kind apart from hot dog mustard that is!
Lob the mash, onions/leeks and cabbage into a bowl along with about 1 cup of cheese and mix together. This is easier to do if the mash is still warm. If it's cold from the fridge then nuke it for a bit to soften it up. Once it's all mixed put into a baking dish and rough up the top. Cover with more cheese (as much as you fancy) and then bake in a hot oven for 30-45 mins till bubbling, golden brown and yummy. Enjoy on its own or with other leftovers.
Sunday 3 January 2010
Meal Plans for Next Week
Having mostly finished the xmas leftovers, and with 3 different food mags to ponder over, I think the following will be filling our bellies this week, in no particular order!
Hot dogs
Bangers and mash
Caesar salad
Broccoli and stilton soup with cheese and onion bread
Miso soup (for L when we have the broccoli one!)
Vegetable tagine and cous cous
Quinoa salad with smoked tofu and shoots
Vegetable and tofu stir fry with chow mein
Chinese omelette and sticky rice
Dukkah rolled eggs qith chickpea puree and wilted greens
Hot dogs
Bangers and mash
Caesar salad
Broccoli and stilton soup with cheese and onion bread
Miso soup (for L when we have the broccoli one!)
Vegetable tagine and cous cous
Quinoa salad with smoked tofu and shoots
Vegetable and tofu stir fry with chow mein
Chinese omelette and sticky rice
Dukkah rolled eggs qith chickpea puree and wilted greens
Quorn Bolognase
Another less than authentic recipe, but seriously I defy any meat eater to know the difference! Even BIL was impressed and liked it when I served it up over the festive season.
For about8 portions you need:
1 packet frozen quorn mince
1 large finely chopped onion
4-6 cloves garlic, crushed
1 pack mushrooms, finely diced
3 large carrots cut into a small dice
2 tins chopped toms
1 small tin tom puree
250ml red wine
1 stock cube
2 tsp dried oregano
2 bay leaves
2 tbsp each of soya sauce, mushroom ketchup and henderson's relish
1 tsp sugar
Begin by sauteeing the onion in olive oil. After about 10 mins add the carrots and mushrooms. Sautee for another 20 mins or so till the mushrooms have cooked down. Then add everything else. Bring to the boil and simmer for 20 mins. Check the seasoning and serve over spaghetti with loads of fresh parmesan and cheddar to top it!
For about8 portions you need:
1 packet frozen quorn mince
1 large finely chopped onion
4-6 cloves garlic, crushed
1 pack mushrooms, finely diced
3 large carrots cut into a small dice
2 tins chopped toms
1 small tin tom puree
250ml red wine
1 stock cube
2 tsp dried oregano
2 bay leaves
2 tbsp each of soya sauce, mushroom ketchup and henderson's relish
1 tsp sugar
Begin by sauteeing the onion in olive oil. After about 10 mins add the carrots and mushrooms. Sautee for another 20 mins or so till the mushrooms have cooked down. Then add everything else. Bring to the boil and simmer for 20 mins. Check the seasoning and serve over spaghetti with loads of fresh parmesan and cheddar to top it!
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