Posts Tagged Vegetarian

Quinoa Salad with Broad Beans

Time off work resulting in clearing out kitchen cupboards and finding some long-lost quinoa paired with a glut of broad beans concluded in this salad. I love quinoa, you know when you love something but completely forget to make it? That’s what happened to my long-lost quinoa, found behind 4 kinds of lentils and 3 kinds of rice, no mention will be made of how many bean varieties! I’m one of those shoppers that has to try everything! I have grown to love broad beans, growing up I hated them, they were invariably overcooked, grey and tough. Its only in the last couple of years since my Mother in law has started growing them that I’ve learned to appreciate them. When you look at them they are one of nature’s marvels, with that fuzzy, cosy pod protecting each bean. It was also a revelation when I thought to peel off the skin of each bean revealing a much brighter more tender green bean! The things you learn when you grow up!

This salad is quick to make and healthy too, quinoa is gluten-free and a good source of calcium and fibre. It’s great as a main dish, going well with grilled fish or meat. This is enough for 2 servings but if made in larger quantities it would also be a good make ahead take to work lunch, maybe add some feta – yum!

I used broad beans but edamame would make a great substitute.

As broad beans are in season I am linking this up with Simple and in Season over at Ren’s blog Fabulicous Food

Quinoa Salad with Broad beans

  • 200 gram dried quinoa
  • 100 gram broad beans
  • 2 spring onions (scallions) thinly sliced
  • few cherry tomatoes, chopped in half
  • handful of spinach leaves, washed
  • lime zest to taste

For the dressing

  • 2 tbsp. extra virgin olive oil
  • 1.5 tbsp. rice vinegar
  • 1 tbsp. rice mirin
  1. Cook the quinoa according to pack instructions. When cooked drain and allow to cool.
  2. Meanwhile pod the broad beans and blanch in boiling water for a minute. Remove from the boiling water, drain and cover with ice-cold water to avoid further cooking. Slip each broad bean from its skin (I know this is tiresome but broad beans are so much nicer without that tough skin). Place the broad beans into a medium-sized bowl, large enough to fit the rest of the salad ingredients.
  3. Thinly slice the spring onions, chop the cherry tomatoes in half and place both in the bowl with the broad beans.
  4. When the quinoa is around room temperature or just a little warmer add to the bowl with the broad beans, onion and tomatoes.
  5. To make the dressing whisk all the ingredients together and immediately pour over the quinoa. Stir to combine.
  6. Add the spinach leaves and zest a lime directly over the salad, just a couple of scrapes with the zester will be enough. Give another quick mix.
  7. Best served at room temperature.

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Fridge Dump Lentil Salad

It’s National Vegetarian week here this week. I decided to take part in that by eating a vegetarian diet this week.  I’ve had to think of new lunches for the week. One of the lunches I came up with was this lentil salad,  I was led by what was in the fridge, which is why I call this Fridge Dump Lentils. I read that term somewhere on the internet and have mentally used it since whenever I’m gathering whats left in the fridge to make a meal. This salad was a winner! I love lentils but don’t get around to cooking them so often, which is a shame as they are really good for you. Lentils are a good source of fibre, good for your heart and can help to lower your cholesterol. This is also one of those lunches that you can make ahead and just keep in a Tupperware for the week ahead. It would be easy to make variations according to taste and make your own fridge dump version, just throw in what you have. I think the lentils, both types of tomatoes and the stock make a good base which can then be  enjoyed with lots of different salad items. This just happens to be what I had in the fridge.

Fridge Dump Lentil Salad

  • 225 grams Puy Lentils
  • 2 tsp Swiss vegetable Bouillon stock powder, use cube or fresh if preferred
  • 1 pint of boiling water
  • 2 tsp Olive oil, plus more for drizzling
  • 8-10 Baby mushrooms each cut in half.
  • 1 carrot, diced small
  • 1 stick celery, sliced thinly
  • 5 cm of Cucumber , cubed
  • 8 Cherry tomatoes, each cut in half
  • 6 Sun dried tomatoes  cut small
  • Squeeze of lemon juice
  • Salt and pepper to taste
  1. Rinse lentils and add to a saucepan, cover with the stock made with the boiling water.
  2. Cook lentils according to package instructions, my pack said bring to boil and simmer for 20 minutes.
  3. While the lentils are cooking you can be chopping your vegetables.
  4. Heat the olive oil in a frying pan and lightly fry the mushrooms, just until tender.
  5. When the lentil are cooked drain excess liquid if you have any and tip the lentils into a bowl.
  6. Add the mushrooms and all of the other vegetables. Stir to combine.
  7. Drizzle over olive oil and squeeze lemon juice to taste.
  8. Season with salt and pepper to taste.

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Chickpea, Tomato and Kale salad

I love chickpeas any which way, cooked in stews and curries, cold in salad, even sprouted. This salad happened one evening when I realised I had no pitta bread to go with the falafel we were having for dinner. The tomato salad I was making now needed substantiating as it was now going to be the only thing to be served alongside the falafel, especially if I was going to try to keep my husband happy. Somehow I felt just falafel and tomatoes would be too healthy and not enough for my hard-working man! The can of chickpeas I saw in the cupboard was the answer.  Happily we both liked this salad so much it has now replaced the pitta when we have falafel.

I admit the addition of kale goes in at the end only for me, that would be a healthy step too far for my green fearing husband! That is how I know that this salad also works with out the kale but it is better with it, my husband doesn’t know what he is missing! Spinach, if kale isn’t available, makes a good substitute.  Chickpeas are a good source of fibre,  low in fat and can help lower cholesterol levels so I’m so happy that my husband not only eats but likes this dish!

The tsp of chilli flakes make this fairly hot, use less if you don’t like so much heat.

Chickpea, Tomato and Kale Salad

Serves 2

  • 1 can Chickpeas, drained
  • 1 punnet cherry tomatoes, at room temperature, rinsed
  • 3 Spring onions (scallions), trimmed, rinsed and sliced into small rounds
  • 1 heaped tbsp Basil, rinsed and chopped finely
  • a handful of Kale, rinsed and chopped into small pieces
  • Juice of 1/2 a lemon
  • 1 tsp cider vinegar
  • 3 tbsp Olive oil
  • 1 tsp Chilli Flakes
  • Sea Salt to taste
  1. Cut each cherry tomato in half and add to a bowl along with the chickpeas.
  2. Add the spring onions, basil and the kale to the bowl.
  3. In a jug mix together the lemon , vinegar and olive oil until blended.
  4. Add the chilli flakes and salt, mix in and pour over the salad.
  5. Toss together and season more if necessary.

This stores really well in a Tupperware in the fridge and the recipe can be doubled to make a good make ahead lunch to take to work, the kale leaf is robust enough not to wilt too much, in fact some may prefer it a day or so after it has softened a little.

 

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Fresh Salsa

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.

Salsa

  • 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
  1. Add all of the chopped ingredients to a bowl and gently stir to combine.
  2. 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.

 

 

 

 

 

 

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Vegetarian Sausage Casserole

vegetarian sausage casserole madebyjayne.com

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
  1. Heat the oil in a large pan.
  2. Add onion and carrot to the pan, cook until the onions have softened and are just starting to brown at the edges.
  3. Add the vegetarian sausages, stir until the sausages are starting to brown.
  4. Add the garlic, stir then add the passata.
  5. Add the stock, thyme and pepper.
  6. Simmer, stirring regularly until the carrots are cooked through.
  7. Serve hot with rice or cous cous and vegetables.

I’m linking this up with Family Friendly Fridays at Fabulicious Food

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