02 Feb January’s Recipes of the Month
RECIPES OF THE MONTH
This week I have put together a selection of recipes that I’ve cooked during January. My husband and I tried to eat vegan recipes for a couple of weeks during the month. I enjoyed it and found searching for new recipes to be fun! He, however, was desperate to have some protein so was never going to last the full month. As you can see most of the recipes here are vegan/vegetarian but so tasty and for the most part very healthy. If there are any recipes over the following months you like to get in touch and join the chat. Enjoy these as a taster….
Deliciously Ella’s SWEET POTATO & BLACK BEAN SHEPHERDS PIE
SERVES 4
VEGETARIAN & VEGAN FRIENDLY
Ingredients
600g sweet potato, peeled and cut into small cubes
Small splash of almond milk
230g black beans (drained weight), drained and washed
230g red kidney beans (drained weight), drained and washed
1x 400g can tinned tomatoes
150g button mushrooms
4 spring onions, sliced
1 large red onion, peeled and finely diced 2 garlic cloves, peeled and finely diced
1 tablespoon maple syrup
Handful fresh coriander, roughly chopped Teaspoon smoked sweet paprika
Juice of 1 lime
Salt and pepper to taste
Olive oil
METHOD
- Preheat the oven to 200c, grill setting.
- Boil the peeled sweet potatoes until tender, about 30 minutes. Drain and leave to one side.
- Fry the onions, garlic and a pinch of salt, in a drizzle of olive oil over a medium heat for 5 minutes, until the onion softens. Add the paprika and slices of spring onion, sauté for 2-3 minutes, ensuring they are coated in the paprika, before adding the mushrooms and mixing again.
- Add both of the beans, coating them in the paprika, and sauté for a further 5 minutes. Then add the tinned tomatoes, maple syrup, lime juice, pepper and coriander, mixing everything through.
- Once the sweet potatoes are soft, mash them with the almond milk and a pinch of salt.
- Spoon the bean mix at the bottom of a baking tray and top with the sweet potato mash. Place in the oven to grill until it starts to crisp on the top, about 20-25 minutes.
My Veggy Chillie
SERVES 6
VEGETARIAN & VEGAN FRIENDLY
Ingredients
1 butternut squash peeled and cut into 1/2- inch cubes
1 medium onion chopped
4 cloves garlic minced
1 red pepper chopped
1 tablespoon mild chilli powder
1 1/2 teaspoons ground cumin
2 teaspoons oregano
1/4 teaspoon chipotle chilli powder
2 cans tined tomatoes
1/2 cup water
salt and freshly ground black pepper to taste
2 cans beans see note above, drained
3 spring onions sliced (for garnish)
METHOD
1. Prepare the butternut squash – skinned and cubed, and set it aside. Heat a large, non-stick saucepan over medium heat, and add the onion and pepper. Sauté until the onion is translucent and the pepper is soft, about 7-9 minutes. (You may add a little water to prevent sticking.) Add the garlic and sauté for 2 more minutes.
2. Add all the seasonings, and stir well to coat the vegetables. Stir in the tomatoes (and their juice), water, squash, salt, and pepper. Cover and reduce the heat to a simmer. Cook for 20 minutes.
3. Add the beans, and adjust the seasonings, if necessary. Cover and cook until the squash is tender but not falling apart (about 40 minutes). Serve in bowls, garnished with spring onions.
Vegan Brownies
SERVES 16 PIECES
VEGETARIAN & VEGAN FRIENDLY
Ingredients
100 g pecan nut halves
150 g plain flour
¼ tsp fine sea salt
¼ tsp bicarbonate of soda
400 g dark chocolate, dairy free, small pieces or callets
120 g coconut oil
160 g soft dark brown sugar
80 g water
2 Tbsp ground linseeds, mixed with 6 Tbsp water
1 ½ tsp vanilla extract.
METHOD
- Preheat oven to 160°C and line a square baking tin (20 cm) with baking paper.
- Place pecans in BLENDER and chop until into small piece. Transfer to a bowl and set aside.
- Place flour, salt and bicarbonate of soda in BLENDER and mix. Transfer to a large bowl and set aside.
- Place 210 g chocolate in BLENDER and grate, transfer to saucepan and melt with oil then ……..
- Add sugar, water, reserved flour mixture, linseed mixture and vanilla extract then mix in BLENDER..
- Add reserved chopped pecans and remaining 190 g chocolate and add to mixture.
- Transfer to prepared tin and smooth surface. Bake for 25 minutes (160°C).
- Leave in tin to cool for 2 hours before using the baking paper to lift out. Cut brownies into squares and serve.
SEEDED LOAF
VEGETARIAN & VEGAN FRIENDLY
Ingredients
100 g buckwheat grains, raw
120 g blanched almonds
180 g pumpkin seeds
60 g sunflower seeds
60 g linseeds
30 g chia seeds
30 g psyllium husks
1 heaped tsp fresh thyme leaves
1 tsp fine sea salt
300 g water
olive oil, for greasing
METHOD
- Place buckwheat grains in BLENDER and grind on high for a couple of seconds then grind again if needed
- Add almonds and 120 g pumpkin seeds then grind on high for 10-15 seconds
- Add sunflower seeds, linseeds, chia seeds, psyllium husks, fresh thyme leaves, salt, water and remaining 60 g pumpkin seeds then mix on a low speed for 5 secs.
- Grease a 450 g loaf tin with olive oil and transfer mixture to tin. Even out top of dough with back of oiled spatula then cover and leave to rest for 1 hour.
- Preheat oven to 180°C. Bake loaf 50 minutes (180°C) or until top is brown and skewer inserted in centre comes out clean. Cool for 10 minutes in tin before transferring to a wire rack. Cool completely before cutting in slices. Serve with Pate or as a accompaniment to one of your favourite soups.
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