Vegetable Paella with Spicy Tomato Sauce (v)

I'm not sure this is authentically paella because it uses easy cook short grain rice. But it's easy and quick to make and is the first recipe/rice combo I have found that actually works without producing a claggy sticky mess or under cooked rice. It's also vegan and a brilliant way to boost your veg intake. It's based on a Rose Elliott recipe for Red Beans with Brown Rice and Vegetables in her fabulous New Complete Vegetarian Cookbook (p246).

For 4 portions you need
Paella
2 onions, chopped
4 tbsp olive oil
350g easy cook short grain rice
1 tsp tumeric
850ml veg stock
salt and pepper
A mix of vegetables e.g. we used 1 large carrot, diced, 2 sticks celery, sliced, and a pack of stir fry tenderstem broccoli, baby sweet corn, mange tout and pak choi.
1 can drained kidney beans

Spicy Tomato Sauce
1 can tomatoes
1 clove garlic
1 tsp sugar
1 tbsp red wine vinegar
2 tbsp olive oil
salt and pepper
1 tsp dried chilli flakes

Start by sauteeing the onion, carrots and celery in the oil, covered. I like to use a large lidded non stick frying pan for this recipe.

After about 10 mins add the rice and garlic and stir well. Add the stock and beans and bring to the boil. Cover with a lid and leave to simmer for 10 mins. Stir then add the broccoli and corn and cover again for a further 5 mins. Check the rice is done and if it is, add the remaining veg and take off the heat and leave covered to steam for a final 5 mins.

For the sauce put everything in a pan and bring to the boil. Reduce the heat and simmer for 5 mins. Puree in the pan with a stick blender and leave to one side.

Serve the finished rice with the tomato sauce. Leftovers are delicious cold or used as a stuffing for peppers etc.

Quorn 'Chicken' Pot Pie with Vegetables

Mmmmmm. Pie. Just as well I was already a dab hand at pie making before falling in love with a Wigan-er ;-) This pie works well with any sort of filling, and if you omit the quorn and use pulses or seitan or something instead for protein it is vegan. Result.

For 4 people you need
250g quorn chicken style chunks, or some other sort of protein for a vegan version
1 tbsp olive oil
2 carrots, diced
2 leeks, sliced
1/2 cup frozen sweetcorn
200ml veg stock
100ml soya milk
2 tsp cornflour slackened in a couple of tbsp of water
2 tsp wholegrain mustard
75ml white wine
1 pack ready rolled puff pastry
1 beaten egg or some soya milk to glaze

Gravy, mash and contrasting veggies to serve

Begin by frying the leek and carrot in the oil for 3-4 mins. Cover with the stock and cook out for a further 5 mins or so to ensure the carrot is tender in the finished pie.

Add the quorn/protein and sweetcorn, mustard and wine. Season to taste. Reduce the heat and add the soya milk. Stir through the cornflour mixture and stir over heat until the sauce is as thick as you want it to be (the longer you cook it for the thicker it will become).

Transfer into a pie dish and preferably leave to cool for an hour or so before topping with the pastry. It doesn't matter if you can't let it cool however.

Crimp the pastry and then brush with egg/milk and bake in a hot (200 degree) oven for 45 mins or so until piping hot and golden brown. Serve with veggies and mash and most importantly GRAVY! The fastest way to a pie eaters heart :)

Cheesy Carrot and Butterbean Burgers

I'm 21 days into my #vegpledge now and am really enjoying eating without meat. It's made me go back and reassess the books on my shelf and rediscover forgotten recipes from my veggie past! This one was brilliant for hitting the "I NEED A BURGER NOWWWWWW!" spot when we only had 40 mins to cook tea and couldn't go out to get any ingredients aside from burger buns cos it was 5pm on a Sunday... They took me 25 mins from start to finish and everyone loved them. Make double and freeze if you want to save even more time when the next burger craving hits!

For 4 burgers you need
For the burgers
1-2 carrots, coarsely grated
1 onion, grated
1 can drained butter beans
100g mature cheddar, grated
100g fresh breadcrumbs
1 egg
1 tsp dried mixed herbs

4 burger buns
Cucumber, red onion, tomato, mayo, mustard, ketchup etc to dress the burger
Chips and salad to serve
Oil for shallow frying

I use my food processor to make these and it makes them even speedier. Begin by using the blade to make the breadcrumbs, then place these in a large mixing bowl. Then puree the beans with the blade and add to the bowl. Switch to a grating disc and grate the carrot, onion and finally the cheese.

Mix everything you need for the burger together until combined and then shape into 4 patties. Heat the oil in a large frying pan and cook for 3-4 mins each side, flipping over once.

Load the burger into the dressed buns and scoff. Feel smug the craving has been sated sans dead animal.

Mixed Vegetable Makhanawala (v)

I am slowly working my way through Rick Stein's India, a very fine book on curries and Indian food. This recipe caught my eye as I was meal planning over the weekend, and Abel and Cole obliged by providing most of the ingredients for it in their weekly box this week. The curry is delicious, rich and creamy but not heavy. Spiced and fragrant with a little kick of heat but not searingly hot. It might look complicated but it's not, it was very easy to make and was definitely worth the effort.

For 4-6 portions you need
800g mixed vegetables - I used potatoes, carrots, cauliflower and french beans
50g butter or oil
1 medium onion, sliced
5 large garlic cloves, finely minced
5cm stick of ginger, finely grated
400g fresh tomatoes pulverised to make passata (don't use tinned or a jar, you want the lightness of fresh tomatoes)
1 tsp chilli powder
1/2 tsp each of ground cumin, ground coriander, ground cinnamon, garam masala and tumeric
1 tsp desiccated coconut
1.5 tsp salt
25g cashew nuts
1/2 tsp sugar
75ml yogurt/soya yogurt
4 tbsp double cream/soya cream (or coconut cream)
Handful of fresh coriander leaves to finish

Begin by boiling the carrots and potatoes until just cooked. Drain and leave to one side.

Melt the butter in a large heavy based pan and add the onion. Cook over a medium heat for about 10 minutes until the onions are soft and golden. Add the garlic and ginger and cook for a further 5 mins. Add the tomatoes, bring to the boil and simmer for 5 mins. Add the spices, salt, coconut and 100ml of water and cook for a further 10 mins.

In a mini food processor blitz the cashew nuts with a little water until smooth. Add this to the pan along with all the vegetables apart from the potatoes. Add another 100ml of water and simmer for 10 minutes until the veggies are cooked. Add the yogurt, cream and potatoes and heat through for 2-3 mins. Serve garnished with the coriander. It's truly delicious.

Mock Duck Noodle Soup (v)

There was a bit of a shopping fail this week, as I'd planned to make fake chicken noodle soup for lunch on Sunday but upon opening the freezer realised that we had no quorn chunks left, d'oh. I did however remember that there was a tin of mock duck languishing in the cupboard where it had lain for months. It made for an excellent and very tasty soup. So now I need to buy another tin to replace the one I used!

For three portions you need
1 tin mock duck (available from larger supermarkets or Asian/Chinese grocers), gluten sliced into bite sized pieces
3 nests noodles
1 litre vegetable stock plus the sauce/liquid from the mock duck tin
1 onion, halved and then sliced
2 carrots, peeled and sliced
1 red pepper, deseeded and cut into thin strips
125g closed cup mushrooms, cut into quarters
1 cup frozen sweetcorn
1 inch ginger, grated
3 cloves garlic, peeled and sliced
1/2 tsp chinese five spice powder
1 tbsp soya sauce

To garnish
3 tbsp fresh coriander, roughly chopped
chilli flakes, tabasco sauce and soya sauce to serve

Place the stock into a large pan and add the noodles, onion, garlic and ginger. Season with soya sauce and the chinese five spice powder. Add all the other ingredients, apart from the pepper and mushrooms, and cook for 3-5 minutes until the noodles are done. Add the mushrooms and pepper and heat through for a further two minutes. Serve in large bowls garnished with the coriander and chillies to taste. Delicious.

Chickpea and Red Lentil Vindaloo with Vegetables (v)

This was a vindaloo simply because that was the only curry paste I had left in the cupboard. Despite the name, it wasn't too hot! Use any combination of vegetables and pulses that you like, this is simply what we needed to use up :)

For 4-6 portions you need
1 large onion, diced
4 cloves garlic, crushed
2 tbsp curry paste
1 tbsp oil
2 tins chopped tomatoes
1 tin chickpeas, drained
1/2 cup red lentils
200ml water
2 tsp vegetable stock powder
1/2 cup frozen sweetcorn
2 carrots, peeled and sliced
1 tsp sugar

Begin by sauteeing the onion and garlic in the oil. Once soft, add the curry paste and cook out for a few mins. Add everything else and bring to the boil. Reduce the heat and cook for 20 mins or so until the red lentils are done. Check the taste and adjust salt, sugar or chilli according to taste. Serve with rice, pickles and indian salad!

Dark Sweet and Sour Vegetables with Sesame Cashews and Noodles (v)

This is very quick and easy to prepare and tastes lovely. A brilliant healthy mid week supper for all the family. The recipe is based on a Lorraine Pascale one in Fast, Fresh and Easy Food.

For 3-4 people you need
2 onions, chopped into big chunks
2 carrots, peeled and sliced thin
1 head broccoli cut into florets
425g tin pineapple in juice
5 tbsp tomato ketchup
5 tbsp balsamic vinegar
2 tbsp soya sauce
1-2 tsp agarve nectar (according to your taste)
2 tbsp raw cashew nuts
2 tsp sesame oil
3 nests of noodles
fresh coriander for garnish

Beging by placing everything apart from the cashews, sesame oil, noodles and coriander into a pan. Bring to the boil then reduce to a simmer and cover with a lid. Cook on a low heat for 5 mins until the veggies are al dente. Remove the lid and increase the heat to reduce the sauce slightly.

Toast the cashews in a pan until lightly toasted. Toss through the sesame oil.

Boil the noodles for 1-2 mins until cooked. Serve garnished with the coriander. Yummy.

Noodles with Vegetables and Peanut Chilli Sauce (v)

I thought I didn't like kale, but last weeks veg box showed me that it can be really nice. So this week, when another culinary nemesis, chard, arrived, I thought I would do the same. However, I have decided I really, really, _really_ don't like chard. The rest of this recipe is nice tho, and if you like chard I'm sure you'll find it delicious.

For one person you need
1 bundle noodles
1 carrot, peeled and diced
1/2 head broccoli, sliced into small florets
2 leaves chard, sliced
1 small onion, sliced

Dressing
1 tbsp crunchy peanut butter
1 small clove garlic, crushed
1/2 tsp chilli flakes (or a whole chilli, sliced)
2 tbsp rice wine vinegar
1 tbsp sesame oil
2 tbsp dark soya sauce
pinch sugar
juice and zest of 1/2 a lemon or lime

Place the noodles in a pan and cover with boiling water. Cook for 1-2 mins then add the veggies and cook for a further 1-2 mins until the noodles are tender and the veggies al dente.

Meanwhile mix all the dressing ingredients together. Drain the pan and dress the noodles in the hot pan. Eat.

Christmas Soup

So called as it's a taste of Christmas in a bowl :) A very quick and easy dish to throw together in seconds but tastes like you've spent ages making it!

For one hungry person you need
2 carrots, roughly chopped
2 sticks celery, roughly chopped plus the leaves of some, finely chopped for decoration
1 onion, roughly chopped
2 tbsp veggie stilton
1 tsp Gourmet Garden crushed garlic
400ml vegetable stock
salt and pepper
1 tsp vegetable oil

Begin by sauteeing the celery, carrots and onion in a pan with the oil for 8-10 mins until tender. Add everything else, apart from the celery leaves and stilton, and bring to the boil. Simmer for 5 mins until the veggies are all cooked then add the cheese and blitz until the soup is lovely and smooth. Reheat, season and serve decorated with the celery leaves. Perfect December fare.

Probably The Most Awesome Vegan Pie Ever (v)

OK, OK, I am feeling rather smug after tonight's dinner marvel, but it was delicious. Really, really delicious. And it was also very easy to make, and used up some of the veg that has been looking sadly up at me from the bottom of the fridge for the last week. Because it's vegan, there's no cream in the recipe, just some soya milk which makes a lovely creamy sauce. And this makes it a healthy choice too if you're watching the calories, what more do you need to convince you to try it ;-)

For 4-6 portions you need
1 sheet puff pastry, rolled out to .5cm thickness
1 leek, finely sliced
2-3 carrots, peeled and cut into bite sized pieces
2-3 parsnips, ditto the carrots
4-5 mushrooms cut into chunky slices
2 tbsp plain flour
1 tbsp wholegrain mustard
1/2 pint soya milk plus a little extra for glazing the top of the pie
1 tbsp olive oil
1 tsp stock powder
2 tbsp finely chopped flat leaf parsely
salt and pepper

Begin by sauteeing the vegetables in the oil in a large pan. Cover with a lid and allow the veggies to steam fry for 5 mins or so. Remove the lid and increase the heat a little to evaporate off the mushroom juices.

Sprinkle over the flour and stock powder and allow to cook out. Add the mustard and slowly add the soya milk until it's all absorbed and the sauce is nicely thickened. Season and add the parsley.

Place the vegetables and sauce in a pie dish. Put the puff pastry on the top and seal the edges. You don't have to use a pie funnel but it will help to cook the inside out if you have one and prevent a soggy pastry lid. Crimp the edges of the pie and brush the top with a little extra soya milk.

Bake the pie in a hot (180 degree) oven for 30-40 mins until the pastry is golden, crispy and cooked through. Serve with baby jacket potatoes, steamed cauliflower and lashings of yummy gravy. Nomtastic.

Coconut Dhal Soup with Carrot and Parsnip (v)

This is a perfect autumnal warming dish, and it only takes a few minutes to make. I guess if you were Jamie you could do it in 15 mins, but I am not so did it in a more sedate 22 and made less mess than he would have... It used up some sad carrots and parsnips that were languishing at the bottom of my fridge nicely. It freezes well and you can adjust the quantities easily to feed more or less people.

For 2-3 portions you need
1 can coconut milk
1 carrot, peeled and chopped
1 parsnip, peeled and chopped
1/4 cup red lentils
1 onion, chopped
2 cloves garlic, bashed
1 inch piece ginger, grated
A little water, depending on how thin you want your finished soup
1 tbsp oil
1 tsp each mustard seeds and ground garam masala, tumeric, coriander, cumin
Handful fresh coriander, roughly chopped
Splash chilli oil

Being by frying the spices in the oil until the mustard seeds pop. Add all the veggies and cover with a lid and sautee for a few mins. Add the lentils and fry for another 1-2 mins. Pour in the coconut milk and bring to the boil. Reduce to a simmer and cook for 10-15 mins until the lentils and veggies are cooked. Blitz to a puree and add some water if it's too thick. Re-heat and serve garnished with the fresh coriander and a drizzle of chilli oil. Delish!

Hoisin Glazed Tofu with Rice Noodles, Carrot & Coriander Salad

This photo got picked up by VeganFoodShare on instagr.am, go me! It really does taste as good as it looks, promise, and is a very easy quick after work recipe to create too.

For four people you need

Tofu
1 pack firm tofu, drained and cut into strips as per pic
1 bottle hoisin sauce

Salad
2 large carrots, coarsely grated
1 small bunch coriander, roughly chopped
1 red onion, sliced
Juice of one lime
1-2 red chillies, sliced (add more or less depending on how hot you want it!)
2 tbsp mirin
1 tbsp rice wine vinegar
1 tsp sugar
2 cloves garlic, crushed

Noodles
4 bundles rice noodles

Method

Begin by marinating the tofu in the hoisin sauce. This can be done in advance and left in the fridge (for up to 3 days). If you don't prepare ahead of time, leave it to marinate for 15 mins or so.

Place the noodles in a bowl and pour over enough boiling water to cover. Leave to soak.

Put all of the salad ingredients, reserving a little of the chopped coriander for a garnish, into an bowl and mix gently.

Place the marinated tofu in a shallow pan with a little oil and pan fry over a medium heat until the outside is sticky and glazed and the inside is hot.

Once the noodles are soaked, drain and refresh in cold water. Place on a plate and top with the salad. Put the cooked tofu on top and add a little extra of the hoisin marinade. Decorate with some chilli slices and coriander and then scoff. Delicious, healthy and so so tasty!

Roasted Squash, Carrot and Onion Soup with Chilli (v)

It's definitely autumn here now: cold, misty, and in need of filling, warming food! This soup hits the spot fair and square. It's a delicious combination of velvety smooth pureed squash and warming chilli and spices. A doddle to make, but luxurious to eat.

For 2-3 portions you need
1 spaghetti & 1 acorn squash (or equivalents of other squashes!) deseeded and cut into rough slices, skin on
1 onion, peeled and quartered
3-4 carrots, cut into rough chunks
1 tsp each of cumin, ground cinnamon and ground nutmeg
2 tbsp olive oil
salt and pepper
2-3 birds eye chillies
1-1.5 litres of vegan stock (depending on thickness of soup desired)

Place the squash, carrots and onions onto a baking sheet and drizzle with oil. Sprinkle over the spices and season with salt and pepper. Roast in a moderate (170 degree) oven for about 30 mins until soft and cooked.

Scoop the squash off of the skin and place in a pan along with the onions, carrot and chillies. Add the stock and bring to the boil. Puree using a stick blender, check seasoning and serve with oodles of fresh crusty bread. Delicious!

Kale with Carrots, Pasta and White Beans (v)

This got loads of likes earlier on instagr.am and it did taste as good as it looks. A very quick, healthy and tasty soupy stew to knock up on a working from home day the day after my organic box was delivered!

For two portions you need
1 onion chopped (I used three small ones from the garden)
2 cloves garlic
2 carrots, peeled and thickly sliced
2 huge handfuls kale, washed and finely shredded
1 tsp vegan stock
500ml boiling water
salt and pepper
1 tin butterbeans, drained
1 tbsp olive oil
small handful wholewheat pasta - I used spaghetti but anything will do

Begin by sauteeing the onion and carrots in the oil for 5 mins or so. Add everything else and bring to the boil. Reduce and simmer for 10 mins until the pasta is cooked. Serve and slurp with satisfaction. Nom.

Vegetable Fritters (v)

Yes my blog has been sadly neglected recently, but I have moved house again and had a new kitchen fitted and and and and and.....

Anyway. These are dead simple vegetable fritters, one of the first things I made in my lovely new kitchen. They're very quick and easy to make and don't require the exact ingredients listed out below, so experiment and see what you come up with.

For 8-10 fritters you need:
1-2 courgettes, coarsely grated
1-2 carrots, treated like the courgettes
1/4 cup plain flour
1 egg (omit if you're vegan and use water instead)
zest of one lemon
2 handfuls fresh coriander, roughly chopped
salt and pepper
vegetable oil for deep frying

Mix the grated veggies with everything else and season. Heat the oil and drop spoonfuls into the hot oil and fry for about 5 mins until golden brown. Drain on kitchen paper and serve with salad and sweet chilli sauce.

Dhal Soup with Root Vegetables (v)

It's cold outside. But this will keep you warm. Made from store cupboard ingredients, it can be ready in 30 mins and warmed me and the boy perfectly this evening.

For 4 portions you need:
1 large onion, finely chopped
1 large carrot, peeled and cut into 0.5cm dice
1/2 swede, peeled and cut into 0.5cm dice
1 parsnip, peeled and cut into 0.5cm dice
1/2 cup red lentils
1 can coconut milk
2 tbsp curry paste
3 cloves garlic, crushed
1 inch piece of ginger, finely grated
1 litre boiling water
2 tsp vegan stock powder
freshly ground black pepper
1 tbsp vegetable oil
fresh mint and coriander

Begin by sautéing the onion, carrots, parsnip and swede in the oil till the onions are translucent. Add the lentils, garlic, ginger and curry paste and cook out for 2-3 mins. Pour over the water and coconut milk and bring to the boil, adding the stock powder and seasoning with black pepper. Simmer for 15 mins or so, until the lentils are cooked through and the vegetables are tender. Serve topped with roughly chopped coriander and mint and some naan bread.

Cauliflower, Carrot & Spinach Curry (v)

It's officially autumn today. The lights were on in the living room from 4pm and it's grey, murky and dankly drizzly outside, sigh. This is the sort of food you need on days like that...

For 4-6 portions you need:
2 onions, chopped
4 cloves garlic, crushed
1/2 cup split red lentils
600ml water
2 tbsp tomato puree
1/2 jar minara madras curry paste
3 large carrots, peeled and chopped
1 cauliflower, broken in to florets
1/2 bag spinach
1 tbsp oil

Sautee the onions in the oil for 10-15 mins, adding the carrots after 5 mins. Add the curry paste and garlic and cook out for 1-2 mins. Add everything else apart from the spinach and bring to the boil. Reduce the heat and simmer for 15-20 mins till the lentils are cooked. Add the spinach and cover with a lid to allow it to wilt. Serve with mango chutney, lime pickles, indian salad and, er, chips if you want ;-) I added a hardboiled egg too but obviously omit if you're vegan.

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...

Summer Bean Salad (v)

I love haricot beans. I love them as baked beans but they're even better, naked, and centre stage imho. They're smaller than cannellini beans, but with the same creamy inside of a butter bean and just taste so delicious. This salad is quick and easy to throw together and lasts for a couple of days so makes for an excellent portable lunch.

For 3-4 portions you need:
1 tin haricot beans, drained and rinsed
1 small tin sweetcorn, drained and rinsed
handful baby plum tomatoes, roughly chopped
1 large red onion, finely diced
4" length of cucumber, diced into 1cm cubes
1 large carrot, peeled and grated
salt and pepper
2 tbsp walnut oil
1/2 tbsp white wine vinegar
1 tbsp french mustard

Mix together the dressing ingredients. Toss everything together and slather with dressing. Serve on a bed of salad leaves. Become the envy of the office :)

Mr Strone Soup (v)

You can basically use whatever you want for this. I had carrots and cabbage to use up, so used up they were...

For 4-6 portions you need:
1 onion, diced
3-4 cloves garlic, roughly chopped
1 tbsp olive oil
6 new potatoes, cut into bite sized chunks
75g wholewheat spaghetti, broken into small lengths
1 can black eyed beans, drained and rinsed
1 tin chopped tomatoes
2 tsp vegan stock powder
salt and pepper
1/2 tsp sugar
2 tbsp vegan red pesto (I had this to use up but you don't need to add it)
1/2 tsp smoked paprika
4 large carrots, peeled and cut into bite sized chunks
1/2 savoy cabbage, finely shredded

Fry the onion in the oil. Add the carrots and potatoes after about 3 mins and cover with a lid. After 10 mins add the garlic and continue to cook for 2-3 mins more (keep stirring frequently to avoid it sticking). Add everything else along with 3 can fulls of water and bring to the boil. Simmer for 10 mins until everything is tender. Serve with fresh bread and some freshly chopped basil and oregano on the top.