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.

Courgette Soup

It’s the last weekend in November and let’s be honest, December is going to be one busy month. There’s always so much going on this time of the year, I can’t lie, I’m struggling to find the time to do anything at the moment there’s just so much going on. A lot of rich and tasty food is going to be enjoyed next month so this is a lighter option to balance out all the heavier or more decadent meals that we are about to consume. A delicious winter warmer that contains a mild but flavourful kick of a little summin summin that’s not quite a curry but brings those packets of warm hearty flavours.

Serves 2

Ingredients:

  • 1 courgette, cut into chunks
  • 2 small chilli’s, roughly chopped
  • 1 medium potato, cut into small chunks
  • 3 garlic cloves, roughly chopped
  • 1/2 tsp medium curry powder
  • 1 can (400g) coconut milk
  • 1 inch piece ginger, grated
  • 1 tbsp olive oil
  • 1 tsp lime juice

Method:

  1. In a pan, start by frying the garlic and ginger together in the oil for 1-2 minutes on medium heat.
  2. Add the courgette and potato and cook for 5-7 minutes, stirring ocassionally.
  3. Season with the curry powder, salt and add the chilli and continue frying for a couple more minutes.
  4. Pour in the coconut milk, stir, cover and leave to cook for 10 minutes (or until the potatoes are cooked through.)
  5. Remove from the heat and blitz using a food processor or hand blender. Drizzle over the lime juice, mix and serve.

Enjoy 🙂

Oyster Mushrooms with Bacon and Walnuts

There’s something about this combination that screams FLAVOUR. Real, deep flavours that are so powerful and delicious you don’t even need any seasonings to jazz it up.

Ingredients:

  • 100g unsmoked bacon lardons
  • 150g oyster mushrooms
  • 4 garlic cloves, roughly chopped
  • 1 tbsp olive oil
  • 1 dsp walnuts, roughly chopped
  • Small handful of fresh basil, roughly chopped

Method:

  1. Start by frying the bacon lardons on medium-high heat; this will take some time. Cook until the fat has rendered and the meat starts to crispen.
  2. Add the garlic and and cook until both are crispy; then remove from the heat and place in a bowl.
  3. Using the same pan, cook the mushrooms on medium heat in the olive oil for 5-7 minutes until lightly browned.
  4. Put the bacon and garlic back in the pan and cook together for 2-3 minutes.
  5. Serve in the plate of your choice. Sprinkle over the basil and walnuts evenly and serve.

Enjoy 🙂

Gungo Pea & Red Pepper Salad

Just putting out there, this is one powerful salad. Full of raw pungent flavours that will awaken those taste buds. A delicious and easy way to get a healthy meal in you and it takes little to no time to prepare.

Ingredients:

  • 1 can gungo peas, drained and rinsed
  • 1 red sweet pepper, deseeded and roughly chopped
  • 1 medium carrot, finely chopped
  • 1 garlic clove, grated
  • 2 tbsp olive oil
  • 2 spring onion, finely chopped
  • 1/4 tsp paprika
  • 1/4 cayenne pepper
  • 2 dsp maple syrup

Method:

  1. In a bowl, add all the ingredients together and mix thoroughly. Serve in the dish of your choice.

Enjoy 🙂

Jerk Style Chicken Skewers

Now I am not one to brag but the sauce on this bad boy is just awesome! The trick with this is to leave the chicken to marinate for at least half hour so the flavours in the sauce can infuse, and when cooked keeps the meat really tender.
I added the shallot and vegetable just for added colour and texture, you can mix this up with any other vegetables or just cook the chicken on its own.

Serves 2

Ingredients:

  • 2 whole chicken breast fillets, chopped into chunks
  • 1 green pepper, cut into chunks
  • 1 large shallot, cut into chunks
  • Soaked wooden skewers (soaked so that they don’t burn when grilled)

For the marinade:

  • 1/2 tsp allspice
  • 1/2 tsp ground cinnamon
  • 2 tbsp soy sauce
  • 1 tsp onion granules
  • 1 tsp garlic granules
  • 1/2 tsp paprika
  • 1/2 tsp cayenne pepper
  • 1/2 tsp nutmeg
  • 1/2 tsp ground coriander
  • 1/2 tsp ground ginger
  • 1 dessert spoon of light brown sugar
  • 1 tsp maple syrup
  • 1 tbsp olive oil

Method:

  1. In a bowl, add all the ingredients from the marinade list and give it a good mix. Add the chicken, cover with cling film and leave to marinate for at least 30 minutes.
  2. Thread the chicken, shallot and vegetables onto the skewers and place on a grill tray.
  3. Grill for 15-20 minutes on medium low heat (or until the chicken is cooked); rotate the skewers every 5 minutes or so.

Best served hot and with grilled vegetables or salad.

 

Vegan Chilli

One of the things I love about this recipe is that it is so versatile. You can mix up the bean and vegetable content; ideal if you have some leftover ingredients that need using up. A meat-free, hearty comfort food; perfect with rice.

Serves 4

Ingredients:

  • 1 can of red kidney beans (drained and rinsed)
  • 1 large carrot
  • 3 cloves of garlic finely chopped
  • 1 sweet pepper, chopped into small chunks
  • 1 small red onion, chopped
  • 1 can of chopped tomatoes
  • 2 large cup mushrooms, slice into chunks
  • 100ml water
  • 2tbsp olive oil
  • 1/2tsp ground allspice
  • 1tsp ground cayenne pepper
  • 1tsp smoked paprika
  • 1tsp dried oregano
  •  1/2 tsp cumin
  • Ground black pepper to taste
  • 1tsp sugar (optional)

Method

  1. In a pan, put the olive oil, onion and garlic and fry on a medium heat until soft and lightly browned.
  2. Then add the carrot, sweet pepper, mushrooms and fry together for 2-3 minutes.
  3. Add the allspice, paprika, cayenne, oregano, a sprinkling of pepper and the beans and continue to cook and stir occasionally for 3-4 minutes.
  4. Pour in the chopped tomatoes and the juice and the water. Stir and leave to simmer for 20-25 minutes. If the chilli is quite dense in flavour then add the sugar to balance the flavour.

Best served hot.