Lemon Broccoli Rice

This recipe is really handy if you have some leftover rice from a previous meal or if you have those stir fry rice pouches you can get from the supermarket. A brilliant way of having a good meal without it taking much time. Additionally with this recipe if you are using leftover rice you can keep it at room temperature instead of heating it up; otherwise cook until piping hot.

Serves 2

Ingredients:

  • 250g cooked/ leftover rice
  • 1 lemon
  • Crushed black pepper
  • 1 garlic clove, grated
  • 1 broccoli head, cut into florets
  • 1 tbsp pine nuts
  • 1/2 tsp dried basil
  • 2 tbsp olive oil

Method:

  1. Start by toasting the pine nuts in a frying pan for a few minutes until lightly golden, then remove the nuts and place to one side.
  2. In a small bowl, mix the garlic, the zest of the lemon and the juice, basil, 1 tbsp olive oil and season with pepper.
  3. Place the broccoli in the pan along with the remaining olive oil. Cook for 4-5 minutes on medium- high heat, stirring occasionally. (Try to not over cook the vegetable as the added bite brings a delicious texture to this dish). Then remove the broccoli from the pan.
  4. Add the rice and cook until piping hot.
  5. Then put the broccoli back in the pan with the rice and drizzle over the lemon dressing, mix well and cook for 2 minutes.
  6. Serve and sprinkle over the toasted pine nuts.

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.

Sticky Spicy Aubergine

Aubergine has been a constant in the kitchen, even as a child I grew up eating aubergine weekly. It’s such a beautiful and delicious vegetable that should be praised and given the credit it deserves. Though it has constantly been a winner in my family recipes I wanted to mix it up with these sweet and spicy flavours that really brings out the deliciousness of the aubergine.

Ingredients:

  • 1 aubergine, halved and sliced into batons
  • 1 tbsp golden syrup
  • 3 tbsp sesame oil
  • 2 garlic cloves, grated
  • 1 birdseye chilli, finely chopped
  • Sesame seeds, for serving

Method:

  1. In a pan, fry the aubergine in two tablespoons of sesame oil on medium heat for 8-10 minutes or until softened and browned.
  2. While the aubergine is frying, take a small bowl and mix the garlic, chilli, syrup and oil together thoroughly.
  3. Pour the sweet and spicy mixture over the aubergine and cook for 1-2 minutes, stirring occasionally.

Delicious as a side dish or with some slow cooked meat.

Bean & Pepper Salad

A filling lunchtime meal, packed full of flavour and so simple to make. There’s something about beans and pulses for veganuary that are an absolute winner. Guaranteed flavour, filling and wholesome.

Ingredients:

  • 1 can cannellini beans
  • 1 sweet Ramiro pepper, roughly chopped
  • 1 garlic clove, grated
  • 1 tbsp lemon juice
  • 1 handful of parsley, finely chopped
  • Salt
  • Cayenne pepper
  • 2 tbsp olive oil

Method:

  1. Start by draining the cannellini beans and rinse them thoroughly.
  2. Place the beans, pepper and parsley in a bowl and mix.
  3. In a separate and smaller bowl mix all the other ingredients, including a pinch of cayenne pepper.
  4. Drizzle over the beans, pepper and parsley, mix again and serve.

Enjoy ☺️

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!

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.

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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

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