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.

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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.

Wholesome Greens

The versatility of broccoli allows creativity in the kitchen to flow. A truly easy way to get some good veg and it doesn’t even take much time to prepare. The colour contrast in this dish makes it look so vibrant and delicious; a perfect accompaniment to a meat or fish dish or just as tasty on its own.

Serves 2

Ingredients:

• 1 whole broccoli head, grated
• 100g edamame beans
• 3 garlic cloves, roughly chopped
• 1 chilli, finely chopped
• 2 tbsp sesame oil
• 1 dsp golden syrup
• Chilli flakes (optional)

Method:

1. Start by sautéing the garlic in the sesame oil for 2-3 minutes on medium heat.
2. Add the chilli and cook for a minute.
3. Add the beans and broccoli and cook for 4-5 minutes, stirring occasionally.
4. Upon serving, drizzle over a little more sesame oil and sprinkle some chilli flakes on top.

Enjoy 🙂

Artichoke Soup

Artichokes are just the absolute best vegetables! Definitely one in my top 5 and truly wish that it was more accessible. Having said that, finding tinned artichoke hearts aren’t as difficult to find and not too extortionately priced; another delicious staple to add to your pantry. This soup is just, next level easy, tasty and suitable for vegetarians and vegans too! Personally, I prefer the chicken stock and cream as it just makes the soup taste that little bit more indulgent but it is equally delicious using the vegetable stock.

Serves 2

Ingredients:

• 400g can artichoke hearts, drained
• 3 garlic cloves
• 1 small shallot, peeled and roughly chopped
• 400 ml chicken or vegetable stock
• 1 tbsp olive oil
• Single cream (optional)

Method:

1. On medium heat, fry the shallot and garlic together until blistered and lightly coloured.
2. Add the artichoke, season with salt and pepper and fry for 3-4 minutes.
3. Pour in the stock and leave to cook gently for 10-15 minutes.
4. Transfer the mixture to a food processor and blend until smooth. Upon serving drizzle over some extra virgin olive oil or some single cream for added indulgence (optional).

Mushroomy Bulgur Wheat

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.

Serves 2-3

Ingredients:

• 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
• Black pepper

Method:

1. Fry the garlic in the olive oil with the thyme and bayleaves on a medium heat for a 1-2 minutes.
2. Add the mushrooms and cook for 2 minutes.
3. Season with the black pepper and pour in the wine; cook until it evaporates.
4. Pour in the stock and coconut milk and leave to simmer for 10 minutes.
5. 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.
6. Pour over the extra virgin olive oil and fluff with a fork.

Tomato and Pea Stew

Happy New Year Friends!! A new year has begun and we can start afresh.

Starting off with Veganuary, a simple and quick tomato and pea stew, full of flavour and simple to make.

Serves 2

Ingredients:

• 3 cloves of garlic, roughly chopped
• 1 small shallot, finely chopped
• 1 vegetable stock cube
• 1 can peeled plum tomatoes
• 1 cup peas
• 1/4 tsp dried oregano
• 1/4 tsp cayenne pepper
• 1/4 tsp paprika
• Black pepper
• 1 tbsp olive oil

Method:

1. On medium heat, fry the shallot and garlic together in the olive oil until soft and lightly browned.
2. Add the tomatoes and use the back of a tablespoon to gently break up the tomatoes and release its juices.
3. When it starts to boil, add the stock and the seasonings; continuously stir until the stock has fully dissolved.
4. As the mixture boils add the peas and stir thoroughly. Leave to cook for 5-10 minutes.

Best served hot and with a portion of rice.

Aubergine and Chickpea Stew

Tired from a long day at work and want a quick but delicious dish that’s healthy and meat-free? This tomato and aubergine stew brings juiciness and crunchiness together with a special cameo of our tinned friends, chickpeas. I’ve kept this version a little less spicy but if you fancy more of a kick, add more harissa paste.

Serves 2

Ingredients:

• 1 medium sized aubergine, chopped into chunks
• 1 can of chickpeas, drained and rinsed
• 3 fresh tomatoes, roughly chopped
• 3 cloves of garlic, roughly chopped
• 1 shallot, finely chopped
• 1 tsp harissa paste
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 2 tsp tomato puree
• 3 tbsp olive oil
• 200ml water
• Salt and pepper to taste
• Splash of lemon juice

Method:

1. In a pan, pour in the olive oil and add the aubergine and fry for 7-8 minutes, stirring occasionally, on a medium heat until the vegetable has browned and lightly softened.
2. Add the shallot and garlic and fry for 2-3 minutes.
3. Add the cumin, dried coriander and a sprinkling of salt and pepper; give it a quick stir.
4. Put in the chickpeas, harissa and tomatoes and fry for 2-3 minutes.
5. Add the tomato puree and pour the water into the pan and cook for 8-10 minutes.
6. Squeeze in a splash of lemon and season again with salt. Leave to cook for a further 5 minutes or until the water has reduced.

Best served hot.

Chunky Chicken and Vegetable Soup

A scrumptiously creamy chicken and vegetable soup, full of nutrients and flavour. I absolutely love the colour of this dish, the small amount of saffron used really punches up the flavour and complements the coconut milk and curry powder beautifully.

Serves 2-3

Ingredients:

• 1 white onion, finely chopped
• 1 large carrot, peeled and cut into chunks
• 1 chilli, chopped and deseeded
• 1 sweet pepper, cut into chunks
• 3 cloves of garlic, finely chopped
• 2 diced chicken breasts
• 1 can (400ml) coconut milk
• 1/2 tsp ground coriander
• 1 flat tsp curry powder
• 1 tsp paprika
• 250ml chicken stock
• Pinch of saffron
• 1 large potato, peeled and cut into chunks
• 2 tbsp olive oil
• Salt and pepper to taste (optional)

Method:

1. In a pan, fry the onion and garlic in the olive oil until soft.
2. On a medium-low heat add the pepper and chilli and fry for a couple of minutes.
3. Add the chicken, curry powder, paprika, coriander and fry for 2-3 minutes.
4. Add the carrot and potato and give it a mix.
5. Spinkle on the saffron, pour in the chicken stock and the coconut milk and mix well.
6. Leave to simmer on low for 25-30 minutes or until the potatoes are soft.

Best served hot.