Roasted Moroccan Vegetable Soup with Toasted Pine Nuts (v)

I had a glut of veggies that needed to be used so roasted a whole big batch of them and turned half into this soup and the other half into a yummy lunch of roasted veggies, cous cous and spinach. The soup is beyond easy to make but tastes like you've slaved over it for hours!

For 4 portions you need
1 sweet potato
2 beetroot
2 onions
2 parsnips
4 carrots
2 courgettes
1.5 litres of veg stock
Handful roughly chopped coriander
2 tbsp pine nuts, toasted
2 tbsp olive oil
1 tbsp each of baharat, ras el halour and berber spice mixes (or whatever moroccan spices you fancy)
salt and pepper
1 tin drained cannelini beans
150g spinach, washed

Begin by chopping sweet potato, carrot, onion and parsnips into small chunks. Toss in the oil and spices and roast in a hot oven for 20-30 mins until tender and starting to catch a little.

Prepare the beetroot and courgette in the same way and roast on a separate tin.

Once the tray with the root veg has done, place the roasted veggies in a pan and cover with the stock. Bring to the boil and simmer for 2-3 mins.

Add the spinach to the pan and blitz to a puree. Return to the pan and add the beans. Heat through.

Serve in warmed bowls topped with a couple of spoonfuls of the roasted beetroot and courgette, pine nuts and coriander. Serve with copious bread.

Thai Massaman Curry (v)

We had a Thai extravaganza at the weekend (can you guess from recent blog posts ;-)) and this was pronounced deeeeeelicious by both boyfriend and son. Result.

For four greedy portions you need
1 tub massaman curry paste (I like the Thai Taste one but it contains shrimp paste, use one without obviously if you want it to be vegan...)
1 can coconut milk
1 onion
2 courgettes, sliced
1/2 pack each mange tout and green beans
1 head pak choi
1 butternut squash, peeled and cubed
1-2 sweet potatoes (equal quantities to the squash), peeled and cubed
1 tsp sugar
1 tsp fish sauce or mushroom soya sauce if vegan

Begin by frying the curry paste and onion for a few minutes. Add the squash and sweet potato along with the coconut milk. Season with the sugar and fish sauce/mushroom soya sauce and bring to the boil. Reduce heat and simmer gently, covered, for 10 mins. Add everything else and cook for 3 mins until the remaining veggies are al dente. Serve with sticky rice and sigh with pleasure as the fragrant, rich curry fills that hole in yer belly.

Lentil Shepherd's Pie with Sweet Potato Mash (v)

I fancied this, so I made it...

For 3-4 portions you need:
1/2 cup puy lentils
1/2 cup green lentils
1 bay leaf
2 onions, chopped
3 cloves garlic, crushed
1 tbsp olive oil
1 tin chopped tomatoes
1 tsp dried oregano
1 tsp vecon stock paste
salt and pepper
3 large carrots, peeled and chopped
250ml red wine
2 tbsp tomato puree
3-4 large sweet potatoes, peeled and chopped
2-3 tbsp soya milk
1 small knob vegan marge
Generous grating of whole nutmeg
Salt and pepper.

Wash the lentils, then place in a pan with the bay leaf. Cover with water and bring to the boil. Boil rapidly for 10 mins then reduce the heat and simmer for 15-30 mins till the lentils are soft but not mushy.

Meanwhile sautee the onion, garlic and carrot in the oil for 10 mins. Add the tomatoes, puree, wine, salt, pepper, oregano and stock. Cook for 10-15 mins till thickened. Once the lentils are done, drain and add to the tomato sauce. Mix well.

Cook the potatoes in a pan with a little water. Drain, mash with the milk and marge. Season with salt, pepper and nutmeg. Place the filling in a dish and top with the mash. Bake in a hot oven for 15 mins or so till the mash has browned slightly. Serve with veg or as is...

Butterbean and Sweet Potato Bhuna (v)

Yes, more curry... what can I say. I like curry...

For 4 portions you need:
1/2 jar curry paste
2 jars water
2 sweet potatoes, diced
2 onions, chopped
3 cloves garlic, crushed
3 tomatoes, chopped
1 tin butterbeans, drained and rinsed
1 tbsp oil

Fry the onions in the oil, covered, for 5-10 mins till softened. Add the curry paste and cook out. Add everything else and bring to the boil. Reduce to a simmer and cook for 15-20 mins till the potatoes are tender and the sauce has reduced. Serve with roti.

Aubergine, Spinach and Sweet Potato Rogan Josh (v)

Mmmmmmm. More curry. More curry that the boy will eat, OMG. To be fair he left the aubergines and asked me what the green stuff was but he ate around it and loved the tomatoes in the sauce. Massive step forward!

For 2-3 people you need:
1 sweet potato, cut into bite sized pieces
1 aubergine, ditto
1 onion, diced
2/3 packet baby leaf spinach
2 heaped tbsp minara rogan josh curry paste
1 tin chopped tomatoes
1 tbsp vegetable oil
300ml water

Fry the onion in the oil for 5 mins or so till tender. Add the sweet potato and aubergine and fry for 15 mins, covered with a lid. Add the curry paste and cook out for a further 2-3 mins. Add the water and tomatoes and bring to the boil. Reduce the heat and simmer, covered, for about 10 mins. Add the spinach and cook till wilted. Serve with chips and yellow rice.

Roasted Sweet Potatoes, Carrots and Onions with Chilli and Smoked Paprika (v)

This was a twist on my usual store cupboard standby of Moroccan spiced roasted vegetables. I fancied doing them with smoked paprika after buying some really nice powder from 8th day. It worked really well and Lex enjoyed them too. Bonus.

For 2-3 people you need
2 sweet potatoes, cut into wedges/fat chips
2 large carrots, cut in to fat batons
2 red onions, cut into 6ths
1 tbsp olive oil
1 tsp chilli powder
1 tsp smoked paprika powder
salt and pepper

Toss the vegetables in the oil. Season and add the chilli and paprika. Turn out on to a baking sheet and roast in a hot oven for 20 mins or so till tender and slightly charred. Serve with sour cream and corriander dip.

Creamy Sweet Potato, Spinach and Chickpea Curry (v)

Yes another curry. I like curry...

For 3-4 portions you need:
4 sweet small potatoes
1 can chickpeas, drained
1 can coconut milk
1/2 jar curry paste
1 onion, chopped
1/2 bag baby leaf spinach
1 tbsp oil

Begin by frying the onion in the oil till soft. Add the sweet potatoes and curry paste and cook out for about 5 mins. Add the coconut milk and chickpeas and bring to the boil. Reduce the heat and simmer for about 15 mins till the sweet potatoes are tender. Add the spinach and cover with a lid. Cook for 2-3 mins till the spinach is wilted. Serve with rice.

Warm Salad of Haloumi, Sweet Potatoes, Roasted Onions and Balsamic Tomatoes (v)

If you omit the haloumi, this is a delicious vegan salad.

For 2 people you need:
1/2 bag watercress
1/4 bag baby spinach
1 tin chopped tomatoes
2 cloves garlic
2 tbsp olive oil
2 tbsp vegetable oil
salt and pepper
1 tbsp balsamic vinegar
2 sweet potatoes, peeled and cut into thick slices
1 red onion, peeled and cut in to 8ths

Begin by roasting the sweet potatoes and onions. Toss them in a little olive oil and season then roast in a hot oven for 20-30 mins till tender and slightly caramalised.

Meanwhile put the tomatoes in a pan with salt, pepper, a pinch of sugar, the balsamic vinegar and the garlic. Heat till boiling then reduce the heat and simmer till thickened.

Cut the haloumi into thick slices and heat a frying pan with 1 tbsp oil. Fry the haloumi till crispy and golden on both sides.

Place the watercress and spinach on a plate. Toss through the sweet potatoes and onions. Top with the haloumi (if using) and serve with the sauce on the side.

Quick Lentil and Vegetable Curry (v)

This is very quick and makes good use of those veggies left languishing at the bottom of the fridge/cupboard...

For 4 portions you need:
100g red lentils
750ml stock
1/2 jar curry paste
2 onions, chopped
2 cups new potatoes, roughly chopped
2 sweet potatoes, cubed
2 carrots, thickly sliced
2 tbsp oil
2 cloves garlic, crushed

Fry the onion in the oil for 5 mins then add the curry paste. Cook out for 2-3 mins. Add everything else and bring to the boil. Reduce heat, cover and simmer for 15-20 mins till the veggies and lentils are done. Serve with Indian Salad and bread. Yum.

Marmite and Vegetable Stew (v)

Yes this is another variation on my favourite theme of the moment: slow cooker magic! But honestly, there's nothing nicer than coming home after a bloody long day to a hot, filling meal. Bliiiiiiiiis...

For 4-6 portions you need:
2 medium onions, chopped
1 leek, sliced
4 carrots, chopped
1/2 swede, diced
1 turnip, diced
2 sweet potatoes, diced
1/2 cup each of red lentils, pearl barley and quinoa
1.5 litres boiling water
1 tbap marmite

Bung everything into the slow cooker and leave on low for 8-10 hours. Eat. Sigh. Feel happy.

Sweet Potato, Squash and Olive Tagine (v)

This is a lovely warming dish, perfect for the cooler Autumnal air which has arrived.

For 4-6 people you need:
2 sweet potatoes, peeled and roughly diced
1 squash, cut into wedges and deseeded (no need to peel)
3-4 red onions, halved
1 heaped teaspoon of ras-el-halout
olive oil
salt and pepper
1 tin tomatoes
1 tin chickpeas, drained
handful olives
2 tsp harissa

Toss the sweet potatoes, onions and squash in some olive oil and the ras-el-halout. Season. Roast in a hot oven for 20 mins or so and then remove the potatoes and onions, leaving the squash in for a further 15 mins. Meanwhile heat the tomatoes with the chickpeas, olives and harrissa in a large pan. Once the potatoes etc are done add them to the stew base. Top up the liquid level with 1/2 can water. Fork the squash off of the skin and add to the tagine. Check the seasoning and then serve with cous cous.

Moroccan Spiced Sweet Potato and Butternut Squash Chips (v)

Lex loves any vegetables that are orange, so we often have sweet potatoes and butternut squash (served for him with a side of orange pepper...). He also loves Moroccan spices so this recipe combines the two for a healthy side dish which makes me feel better about him scoffing down coco pops for breakfast and jelly for pudding...

For 4 portions you need
2 medium sweet potatoes, peeled and cut into 12 small wedges
1 small butternut squash, peeled and cut into about 12 small wedges
2 tbsp olive oil
2 tbsp moroccan seasoning/spices
salt and pepper

Toss the vegetables in the oil and spices. Roast in a hot oven for about 20 mins till tinged with black and soft in the middle. Eat as you wish.

Sweet Potato, Onion and Sweetcorn Bhajis

A variation on the basic onion bhaji really, and there are infinite ways you can create different versions. This recipe reflects the ingrediants we had lying around at home yesterday. And they are pretty delicious :)

For about 20 bhajis you need:
8oz sifted gram flour
1 tsp baking powder
1 tsp tumeric
1 tbsp garam masala
1 tsp chilli flakes
1/2 cup chopped corriander
1 sweet potatoe, peeled and coarsley grated
1 tin sweetcorn, drained
3 large onions, shredded
salt and pepper
oil for deep frying

Begin by placing all the dry ingredients in a bowl. Add enough warm water to make a thick-ish batter (think yougurt). Then add the veggies and mix well. Heat oil in a wok till hot and fry spoonfuls of the bhaji mix. Turn over half way and cook till golden brown. Serve with chutney and salad. Yummy hot and cold!

Sweet Potato and Coconut Soup (v)

This is from French Polynesia apparently. It smelt very strange whilst it was cooking but actually tasted suprisingly good. It's a quick and healthy recipe that can easily be thrown together after work.

For 4 portions you need:
750g sweet potatoes, diced
2 medium onions, chopped
3 cloves garlic, whole
1/2 tsp each of cinnamon, paprika, nutmeg, cayenne, ground black pepper
handful chopped coriander
600ml veg stock
can coconut milk
oil

Begin by frying the onion in 1 tbsp oil. After about 5 mins add the spices and garlic. Then add the sweet potatoes, coconut milk and stock. Bring to the boil and then simmer for 15-20 mins till the potatoes are cooked. Blend till smooth, reheat and serve garnished with the coriander. Some crusty french bread is good with it too.

Spiced Rice with Vegetables

I fancied a biryani tonight to go with the dhal, but couldn't find a suitable recipe. This is based on Linda McCartney's Vegetable Kichdi. It's nice with a sloppy curry e.g. wet dhal or a tomato based curry sauce.

For 4-6 portions you need:
225g basmati rice (I used brown but would recommend using white as the brown took f-o-r-e-v-e-r to cook...)
50g red lentils
2 large onions, chopped
4 cloves garlic, crushed
4 cardamon pods
4 peppercorns, crushed
1 tsp chillis
1 tsp tumeric
1 tsp cumin seeds
1/2 stick cinnamon
4 cloves
25g butter
2 tbsp oil
2 inch piece ginger, grated
1/2 head broccoli and cauliflower
1 sweet potato, diced
2 carrots, sliced
750ml stock
1/4 cup cashew nuts

Begin by frying the spices in the oil and butter. When aromatic add the onions and garlic and saute. Then add the rice and stock and carrots. Bring to the boil and simmer for 15 mins. Add the remaining vegetables and cook for a further 15-20 mins till the rice is done and the vegetables are tender. Serve topped with toasted cashew nuts and chopped corriander.

Sweet Potato and Normal Potato Wedges with Blue Cheese and Herb and Garlic Dip

Lex requested wedges for dinner tonight. Which kinda left me in a bit of a spin cos I had no idea what to serve with them to make a complete meal... So I decided to do the sweetcorn soup and two types of wedges with different dips.

For the wedges you need:
4 medium sweet potatoes, cut into 8ths
4 medium normal potatoes, cut into 8ths
Salt and pepper
Berbere seasoning (from Waitrose, or chilli flakes and cumin if you can't get that)
4 tbsp vegetable oil

Place the sweet potatoes in one bowl, season, add 1/2 tsp of the berbere seasoning and 2 tbsp oil. Toss thoroughly. Turn out on to a baking sheet.

Place the normal potatoes in another bowl, season and add the other 2 tbsp oil. Toss and turn out on to a different baking sheet.

Roast the wedges in a hot oven for about 40 mins till crispy and cooked. Turn frequently. The sweet potato wedges will probably take about 30 mins.

For the blue cheese dip you need:
100g blue cheese
75g natural yogurt
2 heaped tbsp mayo

Blitz till smooth.

For the herb and garlic dip you need:
1/2 pack boursin
2 tbsp mascapone
2 tbsp natural yogurt

Mash the boursin into the cheese and yogurt.

Serve the wedges with the dips and feel virtuous that you have tricked your child into eating a vegetable mwahahaha...

Of course if you serve different dips the wedges themselves are vegan.

Lentil and vegetable Soup

A variation on Grandad's Soup, this one, but still yummy, dead easy to make and good for you too...

For 4-6 portions you need

1 large onion, chopped
2-3 leeks, sliced
3 sweet potatoes, peeled and chopped
3 carrots, peeled and chopped
1.5 litres veggie stock
1 cup red lentils

Sweat the veggies in oil for about 5 mins then add the lentils and stock. Bring to the boil and simmer for 20 mins till everything is tender. Serve chunky or blend. Serve with bread and top with nutritional yeast. Yum

Peanut, Sweet Potato and Chard Stew

Another recipe from April's BBC Good Food magazine. Riverford had ever so kindly given us an extra 'present' of some chard. One of my most hated vegetables. But I saw this recipe and thought I'd give it a go to use up the interloper in a new way. It worked, sort of. N didn't like it at all, but L ate the sweet potatoes and stew juice. I liked it all, but like so many Good Food recipes it was rather bland. If I make it again I'll add some more flavours to it, and less water.

For 4 generous portions you need:
400g sweet potatoes, peeled and roughly chopped into bite sized chunks
1 400g tin chopped toms
1/2 tsp chilli flakes
1 tsp whole cumin
1 onion, chopped
2 tbsp oil
175g roasted, salted peanuts
300ml water (the recipe states 750ml but this was waaaaaay too much imho, you need enough to help the potatoes cook but not enough to drown the flavours...)
250g chard, washed and chopped into 2cms chunks.

Begin by frying the onion over a high heat in the oil for about 10 mins until golden. Add the cumin seeds and chilli and fry for another couple of minutes to release the flavours. Then add the toms and water and sweet potatoes. Bring to the boil and then simmer for 10 mins. Blitz the peanuts till finely chopped, and add to the pan. After another 10 mins or so add the chard and heat for 5 mins till tender. Keep an eye on the water level to stop the stew from sticking and top up if you need some more liquid. Season to taste and serve with rice. Feel beyond virtuous for eating so healthily.