Spicy Mediterranean Vegetables

Mediterranean Spicy Vegetables 8

A delicious healthy recipe that is packed full of flavour. This had a mild-medium taste, I didn’t want it too strong as my toddlers eat this too, but you can make this as strong or as mild as you like πŸ™‚

Mediterranean Spicy Vegetables 3

This dish is so versatile, from how you cook it to how you serve it. I cooked this on the hob in a large pan, but this can be cooked in a slow-cooker, in a casserole dish in the oven or even in a tagine. So long as you saute the onions, garlic and spices first, this can be cooked however you find easiest.

Mediterranean Spicy Vegetables 5

I like to serve this with Cous Cous, but you can serve with Quinoa, Bulgar Wheat, Rice, Pasta, Spaghetti, Potato wedges. It can be served in a Jacket Potato or alternatively it can be eaten on its own. Enjoy! πŸ™‚

Preparation Time: 30 Minutes
Cooking Time: 80 Minutes
Serves: 4
Calories Per Serving: 184 (Average)

Ingredients

  • 1 Aubergine/Eggplant, cut into small cubes about 1.5 cm
  • 1 Onions. diced
  • 3 Cloves Garlic, finely chopped
  • 2 Courgettes/zucchini, cut into small cubes about 2 cm
  • 1 red or yellow pepper, cut into 3cm slices
  • 125 g/4.5 oz Mushrooms, roughly chopped
  • 1 Tsp Cumin
  • 1 Tsp Dried Coriander
  • 2 Tsp Mild Chili Powder
  • 0.5 Tsp Ground Nutmeg
  • 1.5 Cups/375 ml Passata (Sieved Tomatoes)
  • 1 Tbsp Tomato Puree (Tomato Paste)
  • 0.5 Cup/125 ml Water
  • 2 Tbsp Olive Oil
  • Salt
  • Cracked Black Pepper

Method

  • Place the Aubergine (eggplant) into a colander or bowl, sprinkle with salt and leave for about 30 mins
  • After the 30 minutes, rinse the aubergine thoroughly in cold water, then place on kitchen towel and pat dry
  • Heat up 1 tbsp of olive oil in frying pan over a medium heat
  • Add the aubergine to the frying pan and fry for about 10 minutes until the pieces are softened and are a golden brown colour
  • Heat up the other 1 tbsp of oil in a heavy bottomed pan over a low-medium heat
  • Add the onion to the pan and saute for about 5 minutes
  • To the onions add the garlic, cumin, coriander, chili powder and nutmeg and cook for a further 5 minutes
  • Keep stirring to make sure the spices don’t stick to the bottom of the pan
  • Add the cooked aubergine, courgette (zucchini), pepper, mushrooms, passata, tomato puree and water to the pan
  • Simmer over a low heat for about 60 minutes until the ingredients are soft and tender
  • If the pan becomes too dry you can add a little more water or passata
  • Best served immediately, but can be kept in the fridge for a day or two, or even frozen
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Tomato Soup

Tomato Soup

I think soup could be my new favourite food at the moment! It’s so simple to make, very healthy but also a great comfort food on these cold wintery days. What could be better than that really! πŸ™‚

Tomato Soup 6

Preparation Time: 10 Minutes
Cooking Time: 120 Minutes
Serves: 4
Calories Per Serving: 197

Ingredients

  • 2 Tbsp Olive Oil
  • 1 White Onion, diced
  • 4 Garlic Cloves, finely chopped
  • 1 Small Red Chili, (about 6 or 7cm long) finely chopped
  • 12 Tomatoes, roughly chopped
  • 4 Sticks of Celery, thinly sliced
  • 2 Red Peppers, thin slices 2cm long
  • 1 Cup/250ml/9 fl.oz Unsweetened Almond Milk
  • 2 Cups/500ml/18 fl.oz Vegetable Stock
  • 1 Tsp Dried Parsley
  • Salt
  • Pepper

Method

  • Add the oil to a large pan and heat up over a low heat
  • Add the onions and saute for 5 minutes
  • Add the Garlic and red chili and saute for a further 5 minutes
  • Place the tomatoes into the pan and simmer for 10 minutes
  • To the tomatoes add the rest of the vegetables, milk and stock and simmer for about 90 minutes until all of the vegetables are nice and soft
  • Blend the soup with either a hand blender in the pan or in small batches in a food processor until smooth
  • Add a pinch of salt and pepper and the dried parsley and warm back through
  • Heat through and serve immediately, or keep in the fridge for 2 days
  • This can also be frozen

Broccoli & Spinach Soup

Broccoli & Spinach Soup 8

When you’ve only got a couple of things left in your fridge before you do your shopping, there aren’t that many things that you can make. This is were a good soup comes into it’s own. A simple soup that you can leave to cook while you’re busy doing other things. A few ingredients and you’re ready to go! Serve with some homemade crusty bread and this soup is a real winner πŸ™‚

Broccoli & Spinach Soup 10

Broccoli & Spinach Soup 9

Preparation Time: 10 Minutes
Cooking Time: 90 Minutes
Serves: 4
Calories Per Serving: 177 Cals

Ingredients

  • 550g/1lb 3oz Broccoli, chopped into small florets
  • 50g/2oz Baby Spinach
  • 4 Celery Stalks, thinly sliced
  • 2 Onions, diced
  • 4 Cloves of Garlic, finely chopped
  • 2l of Water
  • 3 Tbsp Olive Oil
  • 1 tsp Salt

Method

  • Heat the oil up in a large pan over a low-medium heat
  • Add the onion and celery to the hot oil and saute for about 10 minutes, stirring occasionally
  • Add the garlic to the pan and saute for a further 5 minutes
  • Add the Broccoli and cook for a further 5 minutes
  • Pour the water into the pan and let the vegetables simmer for about 50 minutes over a low heat
  • Once the vegetables are nice and tender take the pan off the heat and blend the vegetables until smooth. You can either use a hand blender directly in the pan or a blend in batches in a food processor
  • Once the soup is smooth add the uncooked baby spinach and blend again until smooth
  • Taste the soup and decide if you want to add any salt or not
  • You can now either put the pan back on the stove and heat through to serve immediately, or store the soup in an airtight container in the fridge.
  • You can also freeze this soup if you wish

Sweet Potato Wedges

Sweet Potato Wedges

While I do try to eat healthy as much as I can,Β there are days where all I want is some good comfort food. Once upon a time I would have headed straight for a bowl of chips, but I now try to find new foods to avoid these. For me, Sweet Potato wedges are a perfect option. Delicious on their own or as an accompaniment to a main meal, they are packed full of nutrients and fibre, plus I don’t feel guilty if my toddlers eat a few of these πŸ™‚

Oil and Spices

Coated Wedges

Sweet Potato Wedges

Sweet Potato Wedges

Preparation Time: 10 minutes
Cooking Time: 35 minutes
Serves: 4
Calories per serving: 241

Ingredients

  • 650g Sweet Potatoes
  • 3 tbsp Olive Oil
  • 3 tsp Paprika
  • 1 tsp Ground Cumin
  • 1 tsp Garlic Powder
  • 1 tsp Salt
  • Pinch of Ground Black Pepper

Method

  • Pre-heat oven to Gas Mark 5/190Β°C/375Β°F
  • Peel and cut the sweet potatoes into chunky wedges
  • Place the wedges into a large roasting tin
  • In a small bowl mix the oil, paprika, ground cumin, garlic powder, salt and pepper#
  • Pour the mixture over the wedges and shake them well to coat thoroughly
  • Spread the wedges into a single layer and place in the oven
  • Bake for 35-40 minutes

Vegetable Korma

Main

I have finally found a spare few moments to add a recipe. I must admit I’ve been struggling to find the time to add anything to this blog, but that doesn’t mean I aren’t busy coming up with new ideas in the kitchen. Some ideas work and some go straight on the compost! I’ve got quite a collection building that are just sat in different notebooks at the moment, hopefully as my baby gets older and starts to sleep better I will have more time on an evening to dedicate to my passion of creating yummy recipes Β πŸ™‚

Curries are one of my favourite meals, I just love everything about them! The taste, the smell, the textures, the colours, they’re a pleasure for your senses!Β This is a nice mild curry so the full family can enjoy this. My two toddlers both love this one. Although the curry is mild it is so full of flavour, and what could be better than a curry that is good for you!

I like to serve this with Quinoa and Bulgar Wheat, but it goes with anything, rice, cous cous, sweet potato wedges, even pasta!

Vegetable Korma

Preparation Time: 15 Minutes
Cooking Time: 65 Minutes
Serves: 6
Calories Per Serving: 264

Ingredients

  • Β 2 tbsp Vegetable Oil
  • 2 tsp Turmeric
  • 2 tsp Ground Cumin
  • 2 tsp Garam Masala
  • 1.5 tsp Ground Coriander
  • 1 tsp Dried Coriander Leaf
  • 0.5 tsp Salt
  • 4 Garlic Cloves
  • 2 Onions
  • 350g Cauliflower
  • 200g Broccoli
  • 450g Potato
  • 1 Green Pepper
  • 1 Red Pepper
  • 200g Mushrooms
  • 500g Passata
  • 400ml Coconut Milk

Method

  • Cut up all of the vegetables into quite large chunks
  • Add the oil to a large pan and place on a medium heat
  • Add the onions to the pan and gently cook for 2-3 minutes. Do not let the onions start to brown
  • Add the spices, salt and garlic to the pan and cook these through with the onions for a further 5 minutes
  • Add extra oil if you need to
  • Once the spices have been cooked through, add all of the vegetables to the pan and mix through with the spiced onion mix
  • Add the coconut milk and the passata to the pan and mix thoroughly
  • Let the curry simmer for about 60 minutes, or until the vegetables are soft and cooked through
  • This can then be served immediately or can be frozen for a later date

Vegan Sweet Potato & Butternut Squash Soup

Main

As the days are getting colder and darker there is nothing I like better than enjoying a good creamy soup with some home-made bread to dunk in.Β  This soup ticks all the right boxes, delicious, filling, cheap to make, enjoyed by the full family and really healthy too.Β  What could be better!Β  This is only enough soup for about 4 people, so if you need more than just scale up the ingredients.Β  If you make too much then this can easily be frozen, I’ve just completely run out of space in my freezer hence why I only made a small amount πŸ™‚

Serves 4

Ingredients

  • 1 Butternut Squash
  • 4 or 5 Large Sweet Potatoes
  • 150g Chestnut Mushrooms
  • 125g Onions
  • 1 Litre Vegetable Stock
  • 3 Cloves Garlic
  • Sea Salt
  • Pinch of Fresh Rosemary
  • Pinch of Fresh Thyme

Method

  • Peel and chop the butternut squash, sweet potatoes, onions, mushrooms, and put these in a large pan
  • Finely chop the garlic and herbs and add this to pan along with a little sea salt
  • Cover the vegetables with the stock and bring to the boil
  • Let the vegetables simmer for about 50 minutes until all ingredients are soft and starting to breaking up
  • Add half of the cooked vegetables and a ladle full of the liquid they were cooked in to a food processor and blend until almost smooth
  • Add the soup from the processor to a pan if using immediately or a container if keeping, and do the same again with the rest of the cooked veg
  • It’s best to blend in 2 halves to make sure all the lumps are gone
  • This can now be served straight away, or kept for later
  • Serve with a homemade crusty bread roll