Posts Tagged Vegetarian
Cinco De Mayo (the 5th of May) doesn’t mean much in the UK, unless you are my cousin Celia whose birthday it is today! In America Cinco De Mayo is a holiday celebrating Mexican heritage. Growing up I remember doing the Mexican Hat Dance at school and looking forward to whacking the pinata at the end of the day, the eventual explosion of sweets/candy so exciting! We had tacos for dinner at home, it was a day of yummy food, like most celebrations!
As it is Cinco De Mayo today I thought it was the perfect day for a little salsa! This is just a few ingredients which quickly combine to make a salsa that will liven up anything from crisps to sandwiches or as a little spice on the side of your plate! Fresh salsa does not compare with the ready-made version in a jar, this will blow your taste bud socks off! It’s easily played around with if you want it hotter, milder, less onion. The olive oil isn’t essential, not traditional but, I think, adds a nice flavour and softens the sharpness of the lime and onion.
- 1 large beefsteak tomato (or 2-3 medium), chopped into small cubes
- 1/2 an onion, finely chopped
- 1 red chilli, finely chopped, seeds too if you dare
- Juice from 1/2 a lime
- Splash of Extra Virgin Olive Oil
- Small handful of fresh Coriander, finely chopped
- Sea salt and Fresh ground pepper to taste
- Add all of the chopped ingredients to a bowl and gently stir to combine.
- Test for seasoning, adding more salt and pepper to taste.
This will keep for several hours, covered in the fridge. It is best eaten on the day its made.
With the coriander used in this recipe in mind I am linking this with the Herbs on Saturday blog challengeon @KarenBurnsBooth blog Lavender and Lovage.
A really quick post today! This is a really easy one pan meal to make. I look after 3 children and its rare to find a meal that all 3 of them like. This is one meal that mercifully they all like and there is no fuss when it’s served. When feeding children who doesn’t feel relief when that happens! I’ve never liked “real” sausages, not even as a kid! As I don’t eat sausages I’m not very good at cooking them so I prefer to use the soy based ones but Quorn are fine too, in fact the kids seem to prefer the Quorn sausages as they are less peppery. I see no reason that this couldn’t be made with real sausages if you prefer. The vegetarian sausages are good though, especially if you want a lower fat meal for the whole family.This is a fast meal that can be made ahead, I usually make it at lunch time to serve for dinner after school, it also freezes well.
Vegetarian Sausage Casserole
- 1 tbsp oil
- 1 onion chopped
- 2 carrots, peeled and chopped
- 6-8 vegetarian sausages each cut into 2 or 3 pieces
- 1 clove garlic, pressed
- 350 ml passata 250-300 ml vegetable stock (I like a low salt version for kids)
- 1/4 tsp of dried thyme
- Fresh ground black pepper
- Heat the oil in a large pan.
- Add onion and carrot to the pan, cook until the onions have softened and are just starting to brown at the edges.
- Add the vegetarian sausages, stir until the sausages are starting to brown.
- Add the garlic, stir then add the passata.
- Add the stock, thyme and pepper.
- Simmer, stirring regularly until the carrots are cooked through.
- Serve hot with rice or cous cous and vegetables.