Miso Haricot Soup

Right now miso paste is my favourite ingredient in the pantry. It lifts every dish with its umami taste and this soup is no exception!! Warm, hearty and unbelievably tasty – this soup is a winner!

Ingredients:

• 1 can haricot beans, drained
• 2 garlic cloves, roughly chopped
• 1 tbsp miso paste
• 400ml vegetable stock
• 1 tbsp vegetable oil
• Crushed black pepper

Method:

1. Start by frying the garlic in the oil for a couple of minutes on medium heat.
2. Add the miso paste and fry for a further minute, stirring continuously.
3. Add the beans, season with the pepper and cook for a couple of minutes.
4. Pour in the stock, mix well and cook for 10 minutes and then serve.

Enjoy 🙂

Lentil & Kale Stew

Some of you may have noticed that I accidentally published this a couple of days ago…this recipe article was no way near ready and was missing a fair few things…. Oops? Anyways, here is the completed version with pictures and all. A simple and easy way to have a healthy meal, balanced with veggies and delicious earthy and almost citrusy flavours; hope you all enjoy! ☺️

Serves 2

Ingredients:

• 75g red split lentils
• 1 small carrot, finely chopped
• 1 celery, finely chopped
• 50g kale
• 3 garlic cloves, roughly chopped
• 3 dried bay leaves
• 1 tbsp tomato purée
• 1 ltr vegetable stock
• 1 shallot finely sliced
• 2 tbsp olive oil

Method:

1. Start by frying the garlic, shallot, carrot, celery and bay leaves in the oil on medium heat for 3-4 minutes.
2. Add the tomato purée, lentils and season with black pepper and cook for 2-3 minutes.
3. Pour in the vegetable stock and cover. Leave to cook for 35 minutes or until the lentils are cooked through.
4. Add the kale, cover and leave for 5 minutes. Serve on its own or with a portion of rice or some sourdough bread.

Sweet & Spicy Broccoli Soup

The perfect balance of sweet and spicy; a flavourful and warming soup.

Ingredients:

• 375g broccoli, roughly chopped
• 4 garlic cloves, roughly chopped
• 1 tbsp light soy sauce
• 650ml vegetable stock
• 2 tbsp golden syrup
• 2 tbsp sesame oil
• 1 tsp chilli flakes

Method:

1. On medium heat, start by frying the garlic in the sesame oil for a couple of minutes.
2. Add the chilli flakes and fry for another minute.
3. Add the broccoli and the soy sauce and cook for 2-3 minutes.
4. Pour in the vegetable stock, mix well, cover and leave to cook for 20 minutes.
5. Using a hand blender blitz the soup until smooth.
6. Drizzle in the golden syrup, mix and serve.

Enjoy ☺️

Curried Black Rice & Lentils

I love mixing things up in the kitchen and getting all experimental. It’s the best form of cooking and just makes the ‘eating’ part even more enjoyable when the recipe works to perfection. I haven’t used much black rice in my recipes before so I thoroughly enjoyed incorporating this delicious ingredient, I hope you all enjoy it too!

Ingredients:

• 100g red split lentils
• 3 garlic cloves, roughly chopped
• 1 medium sized shallot, roughly chopped
• 1 can (400g) coconut milk
• 2 tbsp olive oil
• 100g black rice
• 1/4 tsp ground allspice
• 1/4 tsp ground coriander
• 1/4 tsp ground cumin
• 1/4 tsp turmeric
• 300ml vegetable stock
• 1/2 tsp medium curry powder
• 1 tbsp tomato purée
• 1 tsp lime juice

Method:

1. Start by frying the garlic and shallot together in the oil until translucent.
2. Add the tomato purée and fry for a minute.
3. Sprinkle over all of the seasonings and add the lentils and keep frying for 2-3 minutes.
4. Then add the rice and pour in the coconut milk and vegetable stock; mix thoroughly.
5. Cover and drop the heat to medium low and cook for 35-40 minutes or until the rice is cooked through. Be aware to stir occasionally as the lentils will stick to the pan.
6. Just before serving drizzle over the lime juice and mix.

Enjoy!

Sweet Potato & Black Bean Stew

The huge temperature drop has not gone unnoticed this week, it has been so cold! Fortunately this hearty, vegan recipe is the way to go for the perfect comforting and flavourful dish.

Serves 2

Ingredients:

• 2 small sweet potatoes, peeled and cubed
• 1 can (400g) black beans
• 1 can (400g) chopped tomatoes
• 1 medium sized shallot, roughly chopped
• 4 garlic cloves, roughly chopped
• 1/4 tsp ground turmeric
• 1/4 tsp cayenne pepper
• 1/2 tsp smoked paprika
• 1 tsp chilli flakes
• 2 tbsp olive oil
• 400ml vegetable stock
• 1 handful fresh spinach

Method:

1. Start by frying the garlic and shallot together in the olive oil on medium heat until softened and translucent.
2. Add the sweet potato and all the seasonings and fry for 2-3 minutes.
3. Then add the beans and fry for another minute.
4. Add the tomatoes and leave to cook for 4-5 minutes.
5. Pour in the stock, cover and drop the heat to medium-low. Cook for 35-40 minutes or until the potatoes are cooked through.
6. Remove the lid and add the spinach, mix and leave for 5 minutes and serve.

Best served hot.

Cauliflower Curry

Packed with powerful spices and vegetables, this vegan cauliflower curry is a hearty, filling dish ready to satisfy all your family.
A simple one pot dish that is so simple to make and is perfect for the wintery weather

Serves 4

Ingredients:

• 1 cauliflower, cut into florets
• 1 white onion, thinly sliced
• 1 inch piece of fresh ginger, grated
• 4 garlic cloves, roughly chopped
• 3 fresh tomatoes, peeled and chopped
• 1/4 tsp turmeric
• 1 can (400ml) coconut milk
• 2 medium sized potatoes, peeled and chopped into chunks
• 1 courgette, roughly chopped
• 1 tsp medium curry powder
• 2 tbsp olive oil
• 1/4 tsp cayenne pepper
• 1/2 tsp paprika
• 1/2 tsp cumin
• Salt and Pepper
• Lime (optional)

Method:

1. In a pan, on medium-low heat, fry the onion, garlic and ginger in the olive oil until soft and lightly browned.
2. Then add all the spices, including salt and pepper.
3. Add all the vegetables and fry together for 4-5 minutes, stirring occasionally.
4. Pour in the coconut milk and stir.
5. Drop the heat slightly, cover and leave to cook for 30-35 minutes or until the potatoes are cooked through.
6. Upon serving, squeeze some lime over the dish for added deliciousness.

Best served hot and with rice.

Sweet Potato Soup

Now that we have arrived in September I automatically get that overwhelming feeling that we getting closer and closer to the end of the year and forgive me for saying it… but Christmas! I associate this time and the next few months with the preparations for the end of the year and the slow change we make from summer into the autumn time. Before we know it the leaves on the trees will start to fall and the temperature will drop and soon we shall be referring back to those cosy jumpers and jackets that we are very well acquainted with.

To slowly ease ourselves back into those ‘winter warmer’ meals I have made this Sweet Potato Soup which is so flavourful, and currently brilliant to have as a light lunch with some sourdough bread. Fantastic for those who are still working from home but fancy that lunchtime heartiness instead of a cold dish.

Serves 2-3

Ingredients:

• 1 large sweet potato, peeled and roughly chopped
• 3 fresh tomatoes, peeled and roughly chopped
• 1 inch piece of fresh ginger, peeled and roughly chopped
• 1 medium sized white onion, roughly chopped
• 2 tbsp olive oil
• 165ml coconut milk
• 400ml water
• 3 cloves of garlic
• 1 vegetable stock cube (I used Knorr)
• 1/4 tsp ground cinnamon
• 1 tsp paprika
• 1/2 tsp ground cumin
• 1/4 tsp ground coriander
• 1/4 tsp cayenne pepper
• Salt and pepper to taste

Method:

1. In a pan, fry the garlic, ginger and onion in the olive oil until lightly browned on medium-low heat.
2. Then add the cinnamon, cumin, coriander, cayenne pepper, paprika and fry for 2-3 minutes.
3. Add in the sweet potato, tomato, coconut milk and stock cube and mix well for a further 2 minutes.
4. Pour in the water and give it a good mix.
5. Leave to boil on medium-low heat for 13-15 minutes or until the potatoes are cooked through.
6. Take the pan off the heat and put the contents into a food processor or blender and blitz until smooth.
7. Put the soup back in the pan and give it a taste. Season with salt and pepper if required.

Best served hot.

Spicy Sweet Potato Fries

A tasty pick me up; rich in flavour and spiced with goodness; a carnival favourite for everyone. Enjoy them as a starter or side dish, and accompany with the dips from my previous post https://isaporidelmondo.wordpress.com/2020/08/01/plantain-chips-and-dips/

Ingredients:

• 2 large sweet potatoes, peeled and cut into fries
• Olive Oil
• Maple syrup
• 1/2 tsp paprika
• 1/2 tsp cayenne pepper
• Salt
• Pepper

Method:

1. Preheat the oven to Gas Mark 7.
2. Once you have chopped the sweet potato, give it a rinse and pat down with paper towels, when dry put into a bowl.
3. Season the fries with the cayenne, paprika and season with salt and pepper; mix thoroughly with your hands.
4. Transfer the fries onto a baking tray, spacing them out evenly.
5. Drizzle on a little olive oil and maple syrup. Just as a little side note, the more drizzle the more likely the fries will soften, so if you fancy a crispier crunch apply sparingly.
6. Bake for 20-25 minutes (rotate occasionally) or until crispy.

Best served hot

Lamb and Pea Stew

I remember when I went to university and left London, I had a chat with my mum about her food and some of her recipes; just so that I could have some of those home comforts when I was away. This dish was one of the recipes that I wanted, little did I know that it was SO easy to make and only consists of 6 components. I’m sorry but I won’t be sharing this recipe with you guys, it belongs to my mum- she’s the boss.

Yesterday I decided that I would make it for lunch today, only it was the first time (after all those years) that I would be making it for my parents too! Such a simple, no stress recipe and yet I was nervous as ever!
Fortunately it seemed to have gone down a treat, admittedly I thought it tasted quite nice but not as good as mum’s; I find that that will forever be the case with home cooked food.

This along with several other dishes resonates with my childhood; amazing flavour and so simple. Just reminds you that the nicest meals you can have do not have to be so complex.

Lemon and Herb Chicken

Serves 2

Ingredients:

• 4 chicken thighs
• 1 lemon
• 2 sprigs of thyme
• 3 sage leaves
• 2 cloves of chopped garlic
• 1tsp garlic granules
• 1tsp dried oregano
• Salt
• 1/2 tsp pepper
• 100ml white wine
• 1tbsp plain flour
• 2tbsp olive oil
• 1tsp butter

Method

1. In a bowl put the chicken, grate the zest of the lemon, oregano, garlic granules, pepper, a sprinkling of salt and mix. Then add a heaped tablespoon of plain flour and mix again. Cover with cling film and leave to marinate for at least 20 minutes.
2. Pour the olive oil into a frying pan and fry the chicken on medium heat for 5-10 minutes, flipping occasionally until the meat has browned.
3. Remove the chicken from the pan.
4. Add the fresh garlic, sage, thyme, butter, wine and the juice of half a lemon and leave to cook for 2-3 minutes on medium-low heat.
5. Put the chicken back in the pan and cover. Simmer for 25-30 minutes or until the chicken is cooked through. Flip the chicken every now and then and add a splash of water if the sauce looks too dry.

Best served hot and with some roast potatoes and salad.