Tofu Quesadilla

A quick and tasty Mexican-inspired recipe, ideal for lunch or a light supper.

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Ingredients:

1 Onion, finely diced

1 Garlic clove, crushed or finely diced

140g of firm Tofu, drained and chopped into small cubes

120g of Cheese, grated

Handful of Cherry or Baby Plum Tomatoes, finely sliced

1 tsp of Chipotle Chili Powder

1tsp of Ancho or Guajillo Chili Powder

4 small Tortillas

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Method:

In a bowl, mix the cubed tofu with the chili powder.

Pour a dash of oil in a small pan on a medium heat. Add the onions and garlic, fry gently for around 5 minutes or until onions turn translucent.

Add the tofu to the pan and mix thoroughly. Heat for 3-5 minutes until warm through. Remove the pan from the heat and add the tomatoes, mix well.

Heat a large frying pan on a low heat. Fold the tortillas in half or using the back of a knife press a line along the middle. When pan is warm, place one tortilla flat on the pan.

Sprinkle a layer of cheese over half the tortilla, when the cheese starts to melt, spread a layer of the spiced tofu, tomatoes and onion over the cheese.

Once the underside of the tortilla starts to crisp, fold in half and press down to seal, then remove from the pan. Repeat the process with the remaining tortillas and tofu.

Serve whole or cut in half.

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Broad Bean and Pea Risotto

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Ingredients:

1 Cup of risotto rice

1/2 cup of frozen peas

1/2 cup of broad/fava beans (if using fresh 500g in pods: remove from pod, blanch for 2 mins in boiling water, drain then submerge the beans in cold water and remove the outer skin)

1 medium onion finely diced

500ml of vegetable stock water

1 lemon

1 tsp of fresh thyme

1 clove of garlic, crushed or finely diced

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Method:

Pour about a tablespoon of olive oil into a medium sized pan on a medium heat. Once the oil is warm, add the onion and garlic. Cook for five minutes or until the onion starts to turn translucent.

Stir in the rice, add two tablespoons of stock water and mix well. Cover the pan and bring to a simmer, stirring frequently to prevent the rice from sticking.

Once the liquid reduces, add another tablespoon of stock and add the thyme, stir well to mix through. Continue adding a tablespoon of water at a time until the rice is cooked.

Add the broad beans and frozen peas, cook for another five minutes, stirring frequently, or until the liquid has reduced.

Remove from the heat, squeeze lemon juice into the risotto and stir through. Allow to stand for a couple of minutes, stirring frequently to allow the risotto to thicken before serving.

 

Very Berry French Toast

very berry french toast
A light and fruity breakfast for summer mornings.

Ingredients: (serves 2)

500g of soft fruit (strawberries, raspberries and blueberries)

3 medium sized eggs

1 tablespoon of milk

1 tablespoon of sugar

4 slices of white bread

Method:

Remove the stem from the strawberries and cut into quarters, cut the blueberries in half, leave the raspberries whole.

Mix strawberries, blueberries and raspberries in a bowl, add 1 tablespoon of sugar and stir until the sugar starts to dissolve in the fruit juices.

Crack the eggs into another bowl, add 1 tablespoon of milk to the eggs and a pinch of salt. Whisk the eggs and milk with a fork.

Pour a splash of oil into a frying pan on a medium heat.

Coat slices of bread in the egg and milk mixture, draining the excess before putting into the frying pan. Cook each side of bread for about 2 minutes, then once lightly browned, turn over.

Spoon the fruit over the bread and enjoy.

Sweet Potato and Black-Eye Bean Tacos with Simple Salsa

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Ingredients (serves 2)

2 medium sweet potatoes, peeled and chopped into cm cubes

1 medium onion, peeled and diced

1 clove of garlic, peeled and crushed

4 tsp of ancho chilli powder

1 400g tin of black eye beans (drained)

Method:

Pour about a tablespoon of olive oil into a medium sized pan and heat. Once the oil is warm, add the sweet potato to the pan and shallow fry for 15 to 20 minutes or until it starts to soften, stirring occasionally.

Add onions and garlic to the pan, mix well and cook for 3-5 minutes, until the onions start to turn translucent.

Add ancho chilli powder, stirring to ensure vegetables are evenly covered. Add more oil if necessary to prevent the powder from sticking to the pan.

After 1-2 minutes, add the black eye beans to the pan and stir thoroughly. Cook for a further 5-10 minutes until beans are mixed in and warm through.

Serve with warm corn tortillas and sprinkle with grated, mild cheese (optional).

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Simple Salsa Ingredients:

100g of baby plum or cherry tomatoes

1 onion, peeled and diced

1 clove of garlic, peeled and crushed

1 red chilli, de-seeded and finely diced.

Handful of coriander, cilantro leaves

Method:

Fry onion, garlic, chilli and half the tomatoes in a small frying pan with a splash of oil for 3-5 minutes. Once the onions start to turn translucent, transfer to a food processor along with the other half of the tomatoes and a handful of coriander or cilantro leaves and pulse until coarsely blended. Strain to remove the excess fluid.

Vegetarian Chickpea Paella

Ingredients (serves 4):

1 onion finely diced

1 courgette diced

1 red or orange pepper deseeded and diced

1 cup of frozen peas

400g tin of chickpeas

1 cup of long grain or basmati rice

1 clove of garlic crushed or finely diced

1 tsp of vegetable stock powder

2 tablespoons of smoked paprika

1 lemon

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A tasty, vegetarian alternative to the classic Spanish dish, inspired by a similar version I tried while visiting Barcelona a few years ago.

Method:

Pour about a tablespoon of olive oil into a large frying pan or shallow casserole dish and place on a medium heat. Once the oil is warm, add the garlic and onion.

Cook the onion until translucent, then add the peppers and courgette, cook for 3-5 minutes or until slightly softened.

Mix in the paprika and stock powder, stirring constantly until it becomes paste-like.

Add the juice of half a lemon and stir in. Cook for a further 2-3 minutes, mixing thoroughly to prevent it from sticking to the pan or burning.

Pour in the rice, stir thoroughly. Add three cups of boiling water. Bring to the boil, then reduce the heat and allow to simmer for 10-15 minutes until the rice is cooked, stirring occasionally.

When the rice is almost cooked and the liquid has reduced to a thick sauce-like consistency, add the peas and chickpeas, and cook for a further five minutes.

Serve with lemon quarters and add juice to taste.

Lentil Bolognese Recipe

Ingredients (serves 4):

1 Onion finely diced

1 large Carrot grated

1 stalk of Celery grated

1 Clove of Garlic crushed

1 Courgette quartered lengthwise and finely chopped

1 Red or Orange pepper finely chopped

1/2 cup of Red Lentils

400g of Tomato Passata

1 tsp of vegetable stock powder

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One of the first vegetarian meals I learned to cook, this is a nourishing and adaptable meal.

Method:

Pour a splash of olive oil in a medium sized pan, put on a medium heat. Once the oil is warm, add the onions and garlic. Cook for 3 to 5 minutes or until onions are translucent.

Add the grated carrot and celery, mix well and cook for 2-5 minutes or until softened.

Add the courgette and cook for 2 minutes, then add the pepper and cook for a further minute. Add 1 tsp of vegetable stock powder and mix well.

Pour in 1/2 cup of red lentils. Mix thoroughly to ensure the lentils are spread throughout and cook for one minute.

Add the tomato passata and up to 2 tablespoons of water. Simmer for 20 to 25 minutes or until sauce thickens and lentils start to break apart, stirring frequently.

Once cooked serve with pasta.

Spicy Carrot and Lentil Soup

Ingredients (serves 2-4):

1 medium Onion finely diced

1 medium sized Sweet Potato grated

2 medium Carrots grated

1 stalk of Celery grated or finely diced

1 clove of Garlic crushed

1cm cube of Fresh Root Ginger diced

2/3 cup of Red Lentils

2 tsp of Cumin

1 tsp of Turmeric

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A simple to cook fresh and slightly spiced soup.

Method:

Heat oil in a medium sized pan on a medium heat. Once the oil is warm, add the onion, garlic and ginger to the pan. Cook for 3 t0 5 minutes or until the onions turn translucent.

Add a pinch of salt, cracked black pepper, turmeric and cumin, stirring well for 30 seconds.

Add the grated carrot, sweet potato and celery to the pan, mix well and cook for one or two minutes until the the carrot and sweet potato have slightly softened.

Add the red lentils and stir thoroughly.

Add about one and a half pints of boiling water to the pan, mix in. Bring to the boil and reduce to a simmer. Simmer for 25 to 35 minutes or until lentils have cooked. Add more water if it appears too thick.

Blend with a handheld blender or in a food processor for a smoother soup.