No recipe today as I'm having a well earned break from the kitchen as it's my birthday!
I thought I would pass on a recommendation for a great veggie-friendly place as I've been having a fine old day sampling some delicious treats!
This afternoon we went to Goji cafe in York for tea and cakes and it was great fun. Their vegan chocolate cake is heavenly as was the pecan pie that my other half devoured. Luke had a great time too. As well as the cake, he managed to polish off a huge fresh strawberry milkshake! The menu for lunch and dinner looked very appetising and I loved the sound of their Valentine's menu with dishes such as 'Love Letter' pastry parcels stuffed with mushroom and asparagus and the serious sounding 'White Wedding' cheesecake. I would highly recommend this place. The ambience is chilled and shabby chic, the service friendly and the food is great.
Luke's verdict: I loved my juicy fruity milkshake! Happy Birthday Mammy!!
Friday, 4 February 2011
Tuesday, 25 January 2011
Happy Burn's Night!
In homage to my other half's distant Scottish roots and any excuse for a celebration, here's a delicious, vegetarian take on the traditional Burn's Night supper. Enjoy x
Luke's verdict: Can we have bagpipes?
Baked Onions with Vegetarian Haggis
6 medium onions
225g (8oz) tin red kidney beans, drained and chopped
110g (4oz) mushrooms
1 onion
1 carrot
50g (2oz) sunflower margarine
50g (2oz) rolled oats
50g (2oz) oatmeal
50g (2oz) chopped mixed nuts
50g (2oz) vegetable suet
2 tbsp mixed fresh herbs chopped
1 tbsp whisky
1 tsp yeast Extract
grated nutmeg pinch of
juice of 1 Lime
Salt and black pepper
Chives and parsley, to garnish chopped fresh
Cut a slither from the root end of each of the onion, so they stand upright.
Cut a cross in the top about three quarters of the way down.
Place in a large pan, cover with cold water and bring to the boil.
Simmer for 15 minutes, drain and refresh under cold water.
Preheat the oven to 190°C: 375°F: Gas 5.
Melt the margarine in a saucepan, add the oats, oatmeal and mixed nuts.
Cook over a gentle heat, stirring, for about 3 minutes until toasted and golden.
Transfer to a bowl.
Finely chop the onion, mushrooms and carrot
Melt remaining margarine, add the onion, mushrooms and carrot and cook gently for 5 minutes until softened.
Stir into the toasted oat mixture with the remaining haggis ingredients, season well.
Remove the centre of the onions with kitchen scissors, leaving the skin and 3-4 outer layers intact.
Stuff with haggis and bake for 40 minutes.
Saturday, 22 January 2011
Veggie Bake
This is a really delicious way of getting little ones to eat their vegetables. It is great in the winter months and can be enjoyed in the summer by serving with a crisp green salad. You can adapt the dish to suit your tastes as it works well with most vegetables. The recipe does require lots of chopping but it's a great way to get the kids involved.
Luke's verdict: Let's get chopping!
For the bake:
2 tbsp olive oil
2 carrots - cut, like the courgettes and parsnip, into matchsticks
2 courgettes
1 parsnip
1 tbsp plain flour
300ml vegetable stock
Some broccoli and cauliflower florets
Chopped parsley
2 tbsp creme fraiche
For the topping:
Brown bread crumbs
60g wholemeal flour
Salt and pepper
60g bran flakes
2tbsp grated mature cheddar
60g butter
Preheat the oven to 190 degrees Celsius (375F/Gas mark 5).
Make the topping by putting all the ingredients into a mixing bowl and rubbing in the butter.
Heat the oil in a large saucepan and add the courgettes, carrots and parsnip, cooking until they are golden.
Stir in the flour, then add the stock, bringing it all to a simmer.
Add the cauliflower and broccoli and simmer for 15 minutes.
Add the parsley and creme fraiche, season and put into an ovenproof dish.
Pour the topping over and bake for 30 minutes.
Luke's verdict: Let's get chopping!
For the bake:
2 tbsp olive oil
2 carrots - cut, like the courgettes and parsnip, into matchsticks
2 courgettes
1 parsnip
1 tbsp plain flour
300ml vegetable stock
Some broccoli and cauliflower florets
Chopped parsley
2 tbsp creme fraiche
For the topping:
Brown bread crumbs
60g wholemeal flour
Salt and pepper
60g bran flakes
2tbsp grated mature cheddar
60g butter
Preheat the oven to 190 degrees Celsius (375F/Gas mark 5).
Make the topping by putting all the ingredients into a mixing bowl and rubbing in the butter.
Heat the oil in a large saucepan and add the courgettes, carrots and parsnip, cooking until they are golden.
Stir in the flour, then add the stock, bringing it all to a simmer.
Add the cauliflower and broccoli and simmer for 15 minutes.
Add the parsley and creme fraiche, season and put into an ovenproof dish.
Pour the topping over and bake for 30 minutes.
Wednesday, 19 January 2011
Curried Lentil Soup and Spelt Bread.
We were all need of a lift today as the January snuffles and sneezes continued. This delicious and hearty soup is just what you need to nourish and soothe you back to health. It also has a spicy kick to it, perfect for getting those taste buds tingling. I like to serve the soup with a chunk of homemade bread - ideally warm from the oven. The spelt recipe I have included is great as the spelt flour takes less time to prove and rise than ordinary flour thus saving you precious time in the kitchen.
Enjoy...
Curried Lentil Soup
1 tbsp olive oil
2 onions
2 carrots
1x400g tin of chickpeas (drained)
1x400g tin of green lentils
1 celery stick
2 cloves of garlic, crushed
1 tsp curry powder
1 tbsp tomato puree
1 litre vegetable stock
sea salt and freshly ground black pepper to taste.
1. Finely chop the onions, carrots and celery.
2. Heat the oil in a large saucepan and add the onions. Fry for 5 minutes until soft and golden.
3. Add the carrots, celery, garlic, curry powder and tomato puree and fry for another few minutes.
4. Add the stock, lentils and chickpeas and bring to the boil.
5. Reduce to a simmer, cover and cook for around 25 minutes until the vegetables are fully cooked.
6. Season with the salt and pepper and serve.
Spelt Bread
Pre-heat the oven to 220 degrees Celsuis/Gas Mark 7
500g wholemeal spelt flour
3g salt
5g Quick Yeast
5g sugar
300ml warm water
15ml vegetable oil
1. In a large bowl mix together the flour, salt, yeast and sugar.
2. Make a well in the middle of the mixture and pour the water into it, mixing as you do.
3. While the dough is still lumpy add the oil and knead well until it feels smooth and pliable.
4. Leave the dough covered with a clean tea towel until it doubles in size - this should take about 45 minutes.
5.Turn the dough out onto a floured surface and knead for about five minutes.
6. Shape the dough and put it into an oiled bread tin. If you want to make rolls, shape the dough into rolls and place them on an oiled baking tray.
7. Cover and leave to rise in a warm place for about 25 minutes.
8. Bake for 35-40 minutes.
Serve warm with the soup.
Luke's Verdict: I loved mopping up my soup with the yummy bread.
Enjoy...
Curried Lentil Soup
1 tbsp olive oil
2 onions
2 carrots
1x400g tin of chickpeas (drained)
1x400g tin of green lentils
1 celery stick
2 cloves of garlic, crushed
1 tsp curry powder
1 tbsp tomato puree
1 litre vegetable stock
sea salt and freshly ground black pepper to taste.
1. Finely chop the onions, carrots and celery.
2. Heat the oil in a large saucepan and add the onions. Fry for 5 minutes until soft and golden.
3. Add the carrots, celery, garlic, curry powder and tomato puree and fry for another few minutes.
4. Add the stock, lentils and chickpeas and bring to the boil.
5. Reduce to a simmer, cover and cook for around 25 minutes until the vegetables are fully cooked.
6. Season with the salt and pepper and serve.
Spelt Bread
Pre-heat the oven to 220 degrees Celsuis/Gas Mark 7
500g wholemeal spelt flour
3g salt
5g Quick Yeast
5g sugar
300ml warm water
15ml vegetable oil
1. In a large bowl mix together the flour, salt, yeast and sugar.
2. Make a well in the middle of the mixture and pour the water into it, mixing as you do.
3. While the dough is still lumpy add the oil and knead well until it feels smooth and pliable.
4. Leave the dough covered with a clean tea towel until it doubles in size - this should take about 45 minutes.
5.Turn the dough out onto a floured surface and knead for about five minutes.
6. Shape the dough and put it into an oiled bread tin. If you want to make rolls, shape the dough into rolls and place them on an oiled baking tray.
7. Cover and leave to rise in a warm place for about 25 minutes.
8. Bake for 35-40 minutes.
Serve warm with the soup.
Luke's Verdict: I loved mopping up my soup with the yummy bread.
Sunday, 16 January 2011
Happy New Year!
As much as I love Christmas, it always feels good to embrace a new year - fresh starts, healthy eating and lots of delicious new vegetarian recipes to discover. Luke has been busy at his Steiner nursery, making bread and soup and rice pudding and I have been dusting off some old faithful recipes to see us through the chilly January days. This one is a particular favourite of ours. It is easy to prepare, very tasty and can be prepared in batches to freeze so you are never short of a quick, hearty supper.
Lentil Shepherds Pie
Lentil Shepherds Pie
400g lentils (puy or green work well)
2 large onions, quartered and thinly sliced
500g potato
250g turnip
420g tin of chopped tomatoes
2 tbsp tomato puree
2 tsp crushed garlic
2 tbsp soy sauce
4 tbsp chopped fresh parsley
50g mature cheddar
Ground black pepper
Olive oil
Method:
Simmer the lentils in a large pan for about 25 minutes until softened, then drain.
Meanwhile, chop the potatoes and turnip into cubes and add to a large saucepan of water. Bring to the boil then leave to simmer for 15 minutes.
Put a tablespoon of olive oil into a pan and sauté the onions and garlic for about 5 minutes. Add the tomato paste, chopped tomatoes, soy sauce and parsley and simmer for a more few minutes. Stir through the lentils and heat through. Season with black pepper and transfer the mixture to a large baking dish.
Drain the potatoes and turnip. Mash them into a smooth mixture with a dash of milk and a knob of butter. Add a handful of grated mature cheddar and mix well.
Spread the mashed potatoes and turnips in an even layer over the lentil mixture. Sprinkle the remaining cheese over the top and season with black pepper.
Bake the pie for about 40 minutes in a medium to high oven until the top is nicely browned. Serve with salad or steamed vegetables - peas work really well with this dish.
Sunday, 24 October 2010
Veggie Sausage and Barley Casserole
The days are growing increasingly chilly and as a result I am finding myself in need of some seriously comforting autumnal suppers. The following recipe is the culinary equivalent of a warm, toasty wool blanket and is a great dish for all the family to enjoy. It's particularly good with a chunk of good crusty bread to mop up the juices.
Recipe:
Serves: 4/ Prep: 10 minutes/ Cook Time: 50 minutes
Ingredients:
1 pack of good quality vegetarian sausages ( I like to use Cauldron)
4 carrots, chopped into wedges
1 tin of chopped tomatoes
Handful of fresh flat leaf parsley
200g pearl barley
1 jar of sun dried tomatoes
1 tbsp olive oil
1 onion
1 clove garlic
1 vegetable stock cube
Method
1. Heat 1/2 tbsp of olive oil in a heatproof medium casserole dish and add 1 onion and 1 clove of garlic, both peeled and chopped. Fry for 2 minutes until softened, then add 200g pearl barley. Make up 1.2 litres of hot vegetable stock using 1 stock cube and add 800ml to the pan. Reduce to a low heat and simmer for 25 minutes.
2. Meanwhile, heat 1/2 tbsp of olive oil in a frying pan and fry the sausages for 12-15 minutes until brown and cooked through.
3. Trim the carrots, scrub clean and chop each one into 3 segments. Add to the pearl barley along with chopped tomatoes, sun dried tomatoes and the remaining 400ml of stock. Cook for 20 minutes or until the carrots and pearl barley are tender.
4. Cut the sausages in half and add to the pot with two tablespoons of finely chopped flat leaf parsley. Stir to combine, garnish with a little extra parsley, then serve.
Luke's Verdict: Can I have some more pearly bits?
Recipe:
Serves: 4/ Prep: 10 minutes/ Cook Time: 50 minutes
Ingredients:
1 pack of good quality vegetarian sausages ( I like to use Cauldron)
4 carrots, chopped into wedges
1 tin of chopped tomatoes
Handful of fresh flat leaf parsley
200g pearl barley
1 jar of sun dried tomatoes
1 tbsp olive oil
1 onion
1 clove garlic
1 vegetable stock cube
Method
1. Heat 1/2 tbsp of olive oil in a heatproof medium casserole dish and add 1 onion and 1 clove of garlic, both peeled and chopped. Fry for 2 minutes until softened, then add 200g pearl barley. Make up 1.2 litres of hot vegetable stock using 1 stock cube and add 800ml to the pan. Reduce to a low heat and simmer for 25 minutes.
2. Meanwhile, heat 1/2 tbsp of olive oil in a frying pan and fry the sausages for 12-15 minutes until brown and cooked through.
3. Trim the carrots, scrub clean and chop each one into 3 segments. Add to the pearl barley along with chopped tomatoes, sun dried tomatoes and the remaining 400ml of stock. Cook for 20 minutes or until the carrots and pearl barley are tender.
4. Cut the sausages in half and add to the pot with two tablespoons of finely chopped flat leaf parsley. Stir to combine, garnish with a little extra parsley, then serve.
Luke's Verdict: Can I have some more pearly bits?
Monday, 16 August 2010
Saving the planet and Squishy Oat Flapjacks
If I was still living in my little flat in Soho, I would definitely be a regular of this new veggie restaurant which is opening on Wardour Street later this month. Otarian will list the carbon footprint of every item on its menu. Regulars can save up Carbon Karma credits to get free menu items. We would love to see something like this in York.
Meanwhile, Luke and I rustled up some delicious flapjacks this afternoon. Perfect for that mid-afternoon slump.
Luke's Verdict: 'They're not flapjacks they're porridgey bars!'
Recipe:
250g oats
150g unsalted butter
75g golden syrup
75g brown sugar
Preheat the oven to 175 Degrees( Celsius/350 Farenheit/Gas Mark 4) and line your baking tray with greaseproof paper. Put the butter, syrup and sugar into a pan and melt, then add the oats. Stir together and pour onto the baking tray. Bake for 25 minutes or until olden brown.
Meanwhile, Luke and I rustled up some delicious flapjacks this afternoon. Perfect for that mid-afternoon slump.
Luke's Verdict: 'They're not flapjacks they're porridgey bars!'
Recipe:
250g oats
150g unsalted butter
75g golden syrup
75g brown sugar
Preheat the oven to 175 Degrees( Celsius/350 Farenheit/Gas Mark 4) and line your baking tray with greaseproof paper. Put the butter, syrup and sugar into a pan and melt, then add the oats. Stir together and pour onto the baking tray. Bake for 25 minutes or until olden brown.
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