Can’t be asked? I hear you, we definitely all have those days where we can’t be bothered to get in the kitchen, cook and concoct something ‘delisicoso’ for ourselves. Sometimes I find it difficult to get those greens in my meals, which is why I have a cheeky stash of various veggies in my freezer, making life a little easier and making the following recipe incredibly simple and easy to make. A really good go-to if you need to get some of your 5 of a day in there. A foolproof, no fuss way to get those nutrients and can be mixed up with any other veggies you have hanging around that need using up. There are no quantities for this green mess as you can mix it up with the amounts that work for you.
Extra virgin olive oil
Take the frozen vegetables and place it in a pan. On medium heat, pour in some water to the vegetables and cook for 10 minutes.
Drain the water, season the vegetables with salt and pepper and transfer to your serving dish.
Squeeze the juice of a lemon and drizzle some extra virgin olive oil.
Let’s be real now, the weather we are having is absolutely awful and I feel like I am cold, all the time! I’m constantly feeling hot food, something warm and hearty to keep me going during these dull grey days. This stewed lentil and cauliflower recipe is a vegan treat packed with lots of delicious spices and aromatic flavours.
80g red split lentils, rinsed
1/2 cauliflower, cut into florets
2 fresh tomatoes, roughly chopped
3 garlic cloves, finely chopped
1 tbsp tomato puree
600ml vegetable stock
1/4 tsp paprika
1/4 tsp chilli flakes
1/4 tsp turmeric
2 tbsp olive oil
Ground mixed spice
Start by frying the garlic in the olive oil on medium heat until lightly browned.
Add the lentils, paprika and chilli flakes and season with the remaining spices and salt and pepper; cook for 2-3 minutes.
Then add the fresh tomatoes, tomato puree and the cauliflower and fry for 3-4 minutes.
Pour in the stock, mix well and leave to simmer for 25-30 minutes.
Mushrooms are one of my absolute favourite vegetables. I won’t go a week without having it in at least 3 of my meals. They are so juicy and so versatile which I love and can be used in so many things. I know, perhaps, the picture doesn’t do it justice but, boy, this recipe not only is deliciously creamy in flavour but its 100% vegan and makes the perfect side dish or main meal. What I find brilliant with grains like bulgur wheat too, is that you can prepare a bulk amount and just divide it up for yourself and your partner or family members for the week, knowing that there’s one less thing for you to worry about.
200g baby button mushrooms, roughly chopped
400ml vegetable stock
130g fine bulgur wheat
3 dried bayleaves
3 cloves of garlic, finely chopped
2 tbsp olive oil
1 tbsp extra virgin olive oil
2 sprigs of thyme
2 tbsp white wine
200ml coconut milk
Fry the garlic in the olive oil with the thyme and bayleaves on a medium heat for a 1-2 minutes.
Add the mushrooms and cook for 2 minutes.
Season with the black pepper and pour in the wine; cook until it evaporates.
Pour in the stock and coconut milk and leave to simmer for 10 minutes.
Drop the heat to medium- low and add the bulger, mix well, cover and leave to cook for 10 minutes or until the wheat is fully cooked.
Pour over the extra virgin olive oil and fluff with a fork.
Lockdown has once again another appearance, some of us may welcome it with open arms and some are patiently waiting for the restrictions to be lifted.
Many of us are now working from home and finding time to cook amongst other commitments can be difficult. This recipe is brilliant if you have a number of things to do and you’re looking for something easy, nutritional, vegan and delicious to eat.
1 medium sized potato, peeled and roughly chopped
1 small shallot, roughly chopped
2 cloves of garlic, roughly chopped
1 sprig of thyme
2 sage leaves
2 dried bayleaves
1 tbsp olive oil
300ml vegetable stock
In a pan, fry the garlic, shallot, sage, bayleaves, thyme in the olive oil, on medium heat for a couple of minutes.
Add the potatoes, season with black pepper and cook for a further 2 minutes.
Pour in the stock, mix and leave to cook for 12-15 minutes or until the potatoes are cooked through.
Remove the thyme stalk and the bayleaves from the pan.
Using a food processor or a hand blender blitz the mixture until smooth.