Although I couldn't wait for the halloumi to brown (I was too hungry!), it was still very moreish. Now what to do with the rest of the bag of quinoa??? Ps) The title of this post is what the Incas called quinoa. A little fact for you :)
Friday, 2 July 2010
The mother of all grains
A list of 12 things you should know about quinoa got me thinking about that bag of quinoa lurking at the back of the cupboard, hidden behind the rice & pasta. So today I roasted some baby potatoes, butternut squash, red onion, red pepper & cherry tomatoes, having been drizzled with oil, paprika & chili powder. Into cooked quinoa I added sweetcorn and fresh mint. And all topped with some delicious & chewy grilled halloumi.
Although I couldn't wait for the halloumi to brown (I was too hungry!), it was still very moreish. Now what to do with the rest of the bag of quinoa???
Ps) The title of this post is what the Incas called quinoa. A little fact for you :)
Although I couldn't wait for the halloumi to brown (I was too hungry!), it was still very moreish. Now what to do with the rest of the bag of quinoa??? Ps) The title of this post is what the Incas called quinoa. A little fact for you :)
Monday, 21 June 2010
Sunny Salads
Today is the longest day & the sun is shinning. Perfect for tasty salads. Firstly sprouting beans, carrot, red pepper, celery, cucumber & lettuce. Mixed with a little oil & balsamic vinegar. I love the colours - truly a feast for the eyes!
Secondly veggie chorizo, cherry tomato, pesto & cous cous. Very more-ish!
Served with a feta & olive pasty from the fantastic Grassroots.
Enjoy the sunshine :)
Secondly veggie chorizo, cherry tomato, pesto & cous cous. Very more-ish! 
Served with a feta & olive pasty from the fantastic Grassroots.
Enjoy the sunshine :)
Monday, 15 March 2010
It's a bugs life...
I came across these cute little critters in the supermarket. How could I resist?
Adorable and full of chocolate, what is there not to love?
Look it's the Beatles!
Must stop playing with my food.Tuesday, 2 March 2010
Cosy Crumble
Crumble is the ultimate comfort food. Sweet, warm and gooey. It even contains one of your five a day (though the added sugar might just cancel the nutritional benefits out!). Crumble apparently became very popular during rationing in wartime, as an alternative to making fruit pies - as less fat is needed. Apples, pears, plums, blackcurrants, rhubarb, peaches, gooseberries, raspberries and more can be transformed into a delicious dessert. A crunchy topping from a simple butter, flour and sugar mix. Chopped nuts, oats, dessicated coconut and spices can be added if you are feeling fancy.
Today some apples & pears that had seen their best were stewed, covered with a topping and sprinkled with cinnamon and cloves. The most important question, is what to serve it with? Custard, cream, milk, ice cream?
Today some apples & pears that had seen their best were stewed, covered with a topping and sprinkled with cinnamon and cloves. The most important question, is what to serve it with? Custard, cream, milk, ice cream?
Sunday, 28 February 2010
Kale, Kale, Kale!
Kale is a rather overlooked member of the cabbage family. A hardy veg, it becomes sweeter when exposed to frost - perfect for British weather. During WW2 Dig for Victory campaign, Kale growing was much encouraged, as it is easy to grow and nutritious.
Nowadays it seems to have been demoted to the back of the veg selection. One problem with kale is the stalks can be a bit tough. Fortunately I have two very helpful kitchen assistants who are more than happy to deal with any fibrous stalks!
Kale is great when stir fried, full of nutrients and its vibrant green is a feast for the eyes. Here is a recipe for a delicious stir fry using kale, carrots & tofu.
Ingredients:
Heat a small amount of oil, add all the ingredients (except soy sauce). Stir until the garlic is golden, the kale bright green and the tofu cooked.
Add some soy sauce into the mix just before serving. Serve with brown rice & enjoy.
Beware, I made this quite hot! So adjust the chili content to taste.
Nowadays it seems to have been demoted to the back of the veg selection. One problem with kale is the stalks can be a bit tough. Fortunately I have two very helpful kitchen assistants who are more than happy to deal with any fibrous stalks!
Kale is great when stir fried, full of nutrients and its vibrant green is a feast for the eyes. Here is a recipe for a delicious stir fry using kale, carrots & tofu.Ingredients:
- Kale
- Carrots - chopped
- Marinated tofu
- 2 garlic cloves - thinly sliced
- 1 inch fresh ginger - grated
- 2 red chili peppers - thinly sliced
- soy sauce
- oil
Heat a small amount of oil, add all the ingredients (except soy sauce). Stir until the garlic is golden, the kale bright green and the tofu cooked. 
Add some soy sauce into the mix just before serving. Serve with brown rice & enjoy.
Beware, I made this quite hot! So adjust the chili content to taste.
Wednesday, 6 January 2010
Bubble & Squeak
The ultimate in cold weather comfort food has to be bubble & squeak. A perfect frugal meal; recycling left over cooked greens into a tasty dish. Traditionally in the UK, bubble & squeak is reserved for Monday nights only (after the obligatory Sunday dinner). However, in a veggie household, any day can be a bubble & squeak day! Bizarrely a dish that is forever associated with day old leftovers, is also available to buy in ready-meal form in supermarkets!!!
The basis for bubble & squeak is cooked potatoes and greens. For some reason (probably psychological) it tastes much nicer if they have been cooked the day previously! This version contained potato, brussels sprouts and cabbage. Roughly mash together with a little margarine.
Then, in a large pan, lightly fry the mixture. You may, if you are really, really lucky, hear it 'squeak' over the heat (hence the name!). Ensure the mixture is heated through & serve.
I am particularly fond of bubble & squeak with vegetarian sausages and lashings of brown sauce. Or if I am feeling adventurous, a generous helping of piccalilli.
Great, easy cooking for chilly evenings!
The basis for bubble & squeak is cooked potatoes and greens. For some reason (probably psychological) it tastes much nicer if they have been cooked the day previously! This version contained potato, brussels sprouts and cabbage. Roughly mash together with a little margarine.
Then, in a large pan, lightly fry the mixture. You may, if you are really, really lucky, hear it 'squeak' over the heat (hence the name!). Ensure the mixture is heated through & serve.
I am particularly fond of bubble & squeak with vegetarian sausages and lashings of brown sauce. Or if I am feeling adventurous, a generous helping of piccalilli. 
Great, easy cooking for chilly evenings!
Saturday, 26 December 2009
But what do you eat????
Do you ever get asked as a veggie 'but what do you eat?' The answer is obviously 'lots of good stuff!' I find I get asked this even more around Christmas time, I think certain meat eaters think I'll be pulling my cracker over an empty plate. Of course, there is more to Christmas dinner than turkey. Here is a photo of mine to prove we didn't just eat peas!
Roast potatoes, roast parsnips, carrots, broccoli, brussels sprouts, mashed potato, Yorkshire puddings, nut stuffing and lashings of gravy! Enough to cause a post-dinner snooze of the sofa. Hope you are all having very happy holidays!
Roast potatoes, roast parsnips, carrots, broccoli, brussels sprouts, mashed potato, Yorkshire puddings, nut stuffing and lashings of gravy! Enough to cause a post-dinner snooze of the sofa. Hope you are all having very happy holidays!
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