All posts filed under: Vegetarian

Sweet Potato Chilli with Chunky Guacamole

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I was a little worried about posting this recipe in May, it seemed far too wintery, but as the rain comes down, I think I might just get away with it!! A great meal in a bowl, this veggie chilli is comfort food at its best.  Packed full of bright coloured vegetables, its a perfect midweek supper that helps to up your daily intake of veg.  The guacamole, written as a separate recipe here is the perfect, and in my mind essential, accompaniment to the chilli, to not only give balance of flavour but nutritional balance too.  Since I’ve been making my own guacamole I’ve become a complete convert.  This chunky version is a far cry from the tubs of smooth guacamole available in supermarkets and the flavour is so much fresher and really packs a punch!  Obviously the guacamole can be used aside from this recipe as a dip, served alongside summer barbecues, as an accompaniment to grilled fish, to top a big summer salad or as a filling for a wrap. The list could …

Beetroot & Lentil Salad with Goat’s Cheese Dressing

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This ‘go to’ salad is perfect for a super quick lunch and is substantial too, so will keep you full through the afternoon, but it doesn’t end there!! It makes a great vegetarian starter and could be served as one of a selection of salads for a larger meal.  Why not spoon some into a container when you want to take lunch on the go!  It’s so quick to make and for a great short-cut, I often use the little pouches of cooked organic beetroot you can buy, they’re such a good stand-by, just be sure not to pick up pickled beetroot by mistake! The goat’s cheese dressing is so delicious, you don’t need to keep it just for this recipe.  With the warmer weather and longer days our thoughts change to summer foods, lighter dishes and the anticipation of all the new seasons produce that spring and summer can bring. Try the dressing on barbecued or griddled vegetables, such as aubergine, peppers and courgettes. It would make a perfect accompaniment to steamed or barbecued asparagus, look out for fresh British asparagus coming into season …

Roasted Squash, Chickpea & Kale Salad

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When I first heard of Kale salad, to be honest with you, I thought it sounded awful…. eating raw kale?!! Well, I’m now eating my words and I throw marinated kale into quite a few salads! Having experimented in various ways, to achieve the best results, I remove some of the thicker, tougher stalks and then really make sure I work the kale through the dressing with my hands.  If you take your time and allow the kale to soften in the oil and lemon, the resulting dish is beautifully tender and the salad nourishing and substantial. I like to make sure a salad has plenty of other interesting ingredients too, to provide variety and interest. Use the recipe as a guide to quantities and if you feel like you’d like more roasted butternut squash, pepper or chickpeas then pile them in and enjoy!! This recipe was developed as part of the Bones & Joints Module of the Culinary Medicine Diploma I’m currently studying. You can read on at the end to find out how these …

Spiced Spinach Dal with Aubergine

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As the days get a little shorter and the weather a little cooler, I find it quite exciting to turn to more comforting, nourishing and warming meals.  This meal feels like its packed with goodness to give the body a generous boost of nutrients, helping to support the body’s defences to keep the winter bugs at bay!  The chilli, garlic and ginger are known to help the immune system, garlic has antiviral properties and ginger helps reduce inflammation. Food has the power to harm or heal the body and by making a few changes to our diet we can make a profound effect on the health of our body and well-being. The ingredients in this recipe are also amazing for supporting the health of the heart and circulatory system. Read on after the recipe to discover how these every day ingredients can support heart health. I love a quick and easy recipe that I can cook for the family when they all arrive home starving hungry! This fits the bill perfectly and leaves us all feeling so good. The flavours are …

Roasted Chickpea, Shiitake & Spinach Salad

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  This recipe really packs a nutritional punch! Its great for boosting your immune system. All the information you need is at the end of the recipe.  A great healthy lunch which, I think, is better served warm, however any leftovers would make a perfect packed lunch too. The sumac gives a tangy lemony flavour and is often used in Mediterranean and Middle Eastern cookery. It’s now stocked in most supermarkets with the herbs and spices. Serves 4   400g tin chickpeas olive oil sea salt and black pepper 1tsp sumac grated rind and juice of 1 lemon 250g shiitake mushrooms 1 garlic clove, crushed ½ small red onion 100g bag fresh baby spinach, washed 100g feta cheese, crumbled   Drain the chickpeas and rinse well. Drain and dry on kitchen paper and remove any loose skins. Place the chickpeas in a frying pan and drizzle over a little olive oil and a light sprinkling of sea salt. Shake to coat the chickpeas in the oil and salt. Cook over a medium heat for about 10 minutes until …

Lemony Beetroot Dip

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Ok, so if you’ve got over the colour of this and are reading this post then I’m impressed!! I’ve been trying to introduce more beetroot into my diet whether roasted and tossed into salads or in this delicious vibrant recipe! A great alternative to humous, this nutritious dip blends cooked beetroot with borlotti beans which have a deliciously nutty flavour and are amazingly creamy. Make sure you season well with plenty of salt pepper and lemon juice to help bring out the flavours. This recipe couldn’t be easier to make, everything goes in a food processor and is whizzed until smooth! This dip would add a splash of colour to any drinks party over Christmas and is perfect to serve with the traditional Boxing Day cold cuts. When the weather gets warmer and the sun begins to shine again, it makes a great accompaniment to a summer barbecue!  Have a look below for a few more serving suggestions.   1 lemon 250g cooked beetroot, not pickled (see below) 400g tin borlotti beans, rinsed and drained 2tbsp tahini 1 large …

Herby Baked Mushrooms

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If you’re looking for a quick lunch or supper recipe that takes about 30 minutes to make then try this! These Herby Baked Mushrooms are a real family favourite whether served as a meal or an accompanient. They tend to vary a little each time I make them, depending on what is in the fridge and store cupboard and, to be honest, I don’t really measure everything out accurately for this one, as it really doesn’t matter! So, take the quantities as a guide and don’t be afraid to take the basic recipe and run with whatever you find or fancy! I’ve given a few of our favourite variations at the end of the recipe. 4 large flat mushrooms 4tbsp houmous 1/2  red pepper 4tbsp finely chopped fresh coriander 4tsp finely chopped fresh chives handful baby spinach leaves, finely chopped juicer of 1/2 lemon 1tbsp balsamic vinegar freshly ground black pepper 4tbsp finely grated Parmesan cheese a generous pinch chilli flakes Preheat the oven to 180ºC. Wipe the mushrooms with a damp piece of kitchen paper …