Posts

Vegetarian shepherd’s pie with spiced lentils

Vegetarian shepherd’s pie with spiced lentils

/in , , /by

Vegetarian shepherd’s pie with spiced lentils

This vegetarian recipe for spiced lentil shepherd's pie is a great vegan version of a classic. It's ready in 1 hour and is enough to feed the whole family
Print Recipe
Total Time 1 hr
Servings 6
Calories 325 kcal

Ingredients
  

  • coconut oil for frying
  • 1 onion diced
  • 2 carrots peeled and diced
  • 1 stalk celery diced
  • 2 cloves garlic crushed
  • 1 tsp chilli flakes plus 2 pinches
  • 1 tsp ground cumin
  • 1 tbsp garam masala plus 1 pinch
  • 1 tbsp tomato purée
  • 200 g green lentils
  • 1 bay leaf
  • 600 ml vegetable stock
  • a bunch coriander chopped
  • 4 parsnips peeled and quartered lengthways
  • 4 (about 600g) floury potatoes peeled and chopped

Instructions
 

  • Heat 2 tsp coconut oil in a large pan and fry the onion, carrots and celery with a pinch of salt for 5 minutes, until tender. Add the garlic, chilli, cumin and garam masala, and fry for another 2 minutes.
  • Stir in the tomato purée, green lentils, bay leaf and lots of seasoning. Add the stock, bring to a simmer and cover with a lid. Cook for 15-20 minutes, until the lentils are tender but not mushy. Add a splash of water if the lentils are sticking. Stir in the coriander, and a pinch more chilli flakes if you like.
  • Heat the oven to 180C/fan 160C/gas 4. Trim and discard the woody middles from the parsnips and roughly chop the rest. Cook the potatoes and parsnips in boiling salted water for 10-15 minutes, until both are tender when pierced with a knife. Drain, leave to steam dry for a minute, then mash well.
  • Add a pinch of garam masala, a pinch of chilli flakes and 1 tsp coconut oil, mix well, then season. Put the lentils into an ovenproof baking dish, cover with the mash, smoothing over with a fork. Bake for 25-30 minutes until bubbling and the top is lightly golden. Scatter over more coriander to serve, if you like.

Roasted carrot soup with herb crème fraîche

/in , , /by

This easy carrot soup is seasoned with bay leaves and honey and topped with mint and basil crème fraîche. Make a little extra and heat up the leftovers for a tasty lunch at the office.

Roasted carrot soup with herb crème fraîche

Print Recipe

Ingredients
  

  • Ingredients
  • onion 1 cut into wedges
  • carrots 800g peeled and roughly chopped
  • butter
  • bay leaf 1
  • runny honey 1 tsp
  • vegetable or chicken stock 2 litres
  • crème fraîche 200ml
  • mint basil or chervil chopped to make 4 tbsp (use any one or a mix of 2 or 3)

Instructions
 

  • Method
  • STEP 1
  • Heat the oven to 200c/fan 180c/gas 6 and put the onions and carrots in a roasting tin with a few knobs of butter. Roast for 30 minutes or until the veg are tinged brown.
  • Tip into a pan, add the bay leaf, honey and stock and bring to a simmer. Cook for 10 minutes or until the carrots are very tender, then remove the bay and whizz the lot in a blender until smooth.
  • Sieve if you’d like it really smooth. Season and keep warm.
  • STEP 2
  • Mix the crème fraîche and herbs and season. Serve the soup with quenelles of herbed crème fraîche.

Notes

Adapted from olivemagazine.com

Green Goddess Carrot Salad

/in , , /by

With a light buttermilk dressing, this colorful carrot salad makes the perfect start to any summer meal.

Green Goddess Carrot Salad

Print Recipe Pin Recipe

Ingredients
  

  • 1 lb. slim baby carrots trimmed and cut lengthwise in half (or in quarters if large)
  • 1 tbsp. olive oil
  • 1 c. Green Goddess Dressing
  • 1 head Bibb lettuce leaves separated and torn
  • Green Goddess Dressing
  • 3/4 c. buttermilk
  • 1/2 c. mayonnaise
  • 1/3 c. plain Greek yogurt
  • 4 anchovies or 2 tsp. anchovy paste
  • 2 tbsp. fresh lemon juice
  • 1 tbsp. Dijon mustard
  • 1 small clove garlic
  • Pinch of sugar
  • 3/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 c. loosely packed fresh parsley
  • 1/4 c. packed fresh basil
  • 3 tbsp. fresh tarragon
  • 2 tbsp. snipped fresh chives

Instructions
 

  • Preheat oven to 425°F. On large rimmed baking sheet, toss carrots with olive oil and 1/2 teaspoon salt. Roast 20 to 25 minutes or until crisp-tender and edges are slightly caramelized; cool completely.
  • Meanwhile, prepare Green Goddess Dressing: In blender, puree buttermilk, mayonnaise, Greek yogurt, anchovies or anchovy paste, lemon juice, Dijon mustard, garlic, pinch sugar, salt and pepper until smooth. Add parsley, basil, tarragon and chives; pulse until herbs are finely chopped. Makes about 2 cups; can be refrigerated up to 1 week.
  • To serve, arrange carrots over lettuce. Drizzle with dressing.

Gordon Ramsay’s Vegetable Pilau Rice

/in , , /by

This is the celeb chef’s version of the classic Indian takeaway favourite, vegetable pilau rice, from the Channel 4 series, Gordon’s Great Escape

Gordon Ramsay's Vegetable Pilau Rice

Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 20 mins
Servings 4

Ingredients
  

  • 400 g basmati rice
  • 1 tbsp vegetable oil
  • 2 tbsp ghee or melted unsalted butter ghee is not suitable for vegetarians
  • 1 cinnamon stick
  • 6 cloves
  • 4 cardamom pods lightly crushed
  • 2 bay leaves
  • 2 star anise
  • 2 onions peeled and finely sliced
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp red chilli powder
  • Sea salt
  • 50 g mushrooms cleaned and roughly chopped
  • 75 g green beans
  • 150 g cauliflower cut into florets
  • 1 large carrot peeled and finely chopped
  • 100 g peas thawed if frozen
  • 850 ml water
  • 30 g raisins
  • 30 g toasted pistachio nuts

Instructions
 

  • Wash the rice in several changes of cold water, then leave to soak in fresh cold water for at least 30 mins. Drain well and set aside.
  • Heat the oil and 1tbsp of ghee or butter in a wide, heavy-based pan and add the cinnamon, cloves, cardamom, bay leaves and star anise.
  • Fry for a minute until they begin to crackle and smell fragrant.
  • Add the onions and fry for another 6-8 mins, stirring frequently until soft and golden brown. Stir in the turmeric, cumin, coriander and chilli powder and fry the ground spices for another minute.
  • Add the remaining ghee or butter, a pinch of salt and all the vegetables to the pan. Sautee for 3-4 mins then tip in the drained rice and stir well.
  • Toast the rice over a high heat for a minute then pour in the water and add the raisins. Bring to a simmer, then cover and cook for about 10 mins until the rice looks dry and the water has been absorbed.
  • Turn off the heat and, without removing the lid, leave to steam for another 5 mins. Uncover and fork through the rice and vegetables. Sprinkle with the toasted pistachios and serve.
  • This recipe is taken from Gordon Ramsay's Great Escape, published by Harper Collins, priced £25, available from Amazon
  • Gordon's Great Escape series starts Monday 18th - 20th January 2010, on Channel 4 at 9pm

Notes

In India, the fragrant rice for a pilau is usually cooked separately from the other ingredients and everything is mixed together at the end, similar to the way in which a biryani is made.

Five Veg Stir-Fry

/in , , /by

Stir-fry carrots, asparagus, broccoli, runner beans and sugar-snap peas together for a tasty and healthy family meal

Five Veg Stir-Fry

Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins
Servings 4

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium carrot peeled and cut into thin sticks
  • About 100g 3½oz each asparagus tips, tenderstem broccoli, runner beans, and sugar-snap peas
  • About 4 tbsp balsamic vinaigrette we like the one by Marks & Spencer
  • Handful of chopped fresh parsley
  • Salt and freshly ground black pepper

Instructions
 

  • Heat the oil in a large wok or pan. Add the carrot sticks and stir-fry for a min. Add the asparagus stems, halved lengthways, broccoli, and sliced runner beans. Stir-fry for another min, then add the sugar-snap peas and asparagus tops and fry for a couple of mins.
  • Stir in the vinaigrette, sprinkle with parsley and seasoning, then serve.

Notes

Use whatever veg you have to hand to make a colourful stir-fry.

Tuscan Bean Soup

/in , , /by

Heat 1 tablespoon oil in a large saucepan over medium heat. Add the garlic, leek, and ½ teaspoon salt. Cook, stirring occasionally, for 3 minutes.

Tuscan Bean Soup

Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4

Ingredients
  

  • 2 tablespoons olive oil
  • 2 cloves garlic thinly sliced
  • 1 leek white and light green parts only, trimmed and thinly sliced
  • kosher salt and black pepper
  • 1 large carrot cut into 1/2-inch pieces (1 cup)
  • 2 stalks celery thinly sliced (1 cup)
  • 1 small zucchini halved lengthwise and sliced
  • 2 14- ounce cans cannellini beans drained and rinsed
  • 6 cups chicken broth
  • 2 thin pork cutlets about 1/2 pound

Instructions
 

  • Heat 1 tablespoon oil in a large saucepan over medium heat. Add the garlic, leek, and ½ teaspoon salt. Cook, stirring occasionally, for 3 minutes.
  • Add the carrot, celery, zucchini, cannellini beans, and chicken broth. Simmer, covered, until the vegetables are tender, about 15 minutes.
  • Meanwhile, heat the remaining tablespoon of oil in a medium skillet over medium-high heat.
  • Season the pork with ¼ teaspoon each salt and pepper and cook until cooked through, 2 to 3 minutes per side.
  • Shred the pork into pieces and stir into the soup.

Pineapple and Carrot Muffins

/in , , , /by

Mix grated carrots, pineapple chunks, honey and cinnamon for a delicious, guilt-free afternoon snack – these muffins are less than 200 calories each!

Pineapple and Carrot Muffins

Print Recipe Pin Recipe
Prep Time 25 mins
Cook Time 25 mins
Total Time 50 mins
Servings 12

Ingredients
  

  • 227 g can pineapple chunks drained, reserve juice
  • 4 x Shredded Wheat
  • 150 ml ¼ pt pineapple juice, from carton
  • 75 g vegetable fat such as Trex
  • 165 ml clear honey
  • 2 eggs
  • 200 g plain flour
  • 2 tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • 110 g freshly grated carrot

Instructions
 

  • Heat oven 180°C/350°F/Gas 4
  • Combine the reserved pineapple juice, shredded wheat and pineapple juice from the carton and leave to soften.
  • Whisk together the Trex and honey until the mixture is very light, then beat in the eggs.
  • Sieve the flour, bicarbonate soda, cinnamon and salt and stir into the egg mixture along with the pineapple, Shredded Wheat and grated carrot.
  • Spoon into muffin cases and bake for about 25 minutes until cooked.

Creamy Carrot and Parsnip Soup

/in , , , /by

Try this delicious creamy carrot and parsnip soup recipe is easy to make, simple and healthy too. This recipe takes around 40 mins to make and serves 4 people. It’s a quick recipe that is perfect for keeping you warm in the winter months. This recipe is ideal for using up leftovers from your Sunday roast dinner. If you use already cooked root veg, you don’t need to soften them. Just add with stock and simmer to make the soup. Why not serve with crusty bread, parsnips crisps or homemade croutons for an extra crunch? Parsnip and carrot soup is a real winter warmer! Any leftovers can be stored in a Tupperware in the fridge for up to 2 days.

Creamy Carrot and Parsnip Soup

Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 4

Ingredients
  

  • 4 tbsp butter softened
  • 1 large onion peeled and chopped
  • 450 g 15oz carrots, peeled and chopped
  • 2 large parsnips peeled and chopped
  • 1 level tbsp freshly grated root ginger
  • 1 level tsp finely grated orange rind
  • 600 ml 1 pint vegetable stock
  • 125 ml 4fl oz single cream
  • Salt and ground black pepper
  • Sprigs of fresh coriander to garnish

Instructions
 

  • Melt the butter in a large saucepan over a low heat. Add the onion and cook, stirring, for 3 mins, until slightly softened. Add the carrots and parsnips. Cover the pan until the vegetables have softened a little. Stir in the ginger, orange rind and stock. Bring to the boil, then reduce the heat, cover the pan and simmer for 30-35 mins, until the vegetables are tender. Remove from the heat and cool for 10 mins.
  • Transfer the soup to a blender or food processor and whizz until smooth. Return the soup to the rinsed-out saucepan, stir in the cream, and season well with salt and pepper. Warm through gently over a low heat.
  • Remove from the heat and ladle into soup bowls. Sprinkle pepper over and garnish your parsnip soup with a sprig of coriander.

Notes

The parsnip soup may be frozen without the single cream. Pack the soup into a suitable container and freeze it for up to 3 months. Reheat the parsnip soup and stir in the cream just before serving.
Method

Gluten-Free and Sugar-Free Carrot Cake

/in , /by

If you’re on a gluten-free diet and don’t want to miss out on a classic you’re going to love this carrot cake recipe. Not only is it gluten-free, it’s sugar-free too – swapping the usual caster sugar for Stevia or Splenda. The deliciously, thick cream cheese frosting turns this cake into a showstopper, just sprinkle with nuts and finish with grated carrot on top. This recipe uses lots of egg whites so we recommend that you use liquid egg whites, which you can find in the baking aisle in most supermarkets, so you don’t have to worry about what to do with all of those yolks!

Gluten-Free and Sugar-Free Carrot Cake

Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 1 hr 5 mins
Total Time 1 hr 25 mins
Servings 8

Ingredients
  

  • 113 g coconut flour
  • 113 g pecan flour
  • 21 g unsweetened shredded dried coconut lightly toasted
  • 400 g Splenda or Stevia Extract in the Raw or 200g New Roots Stevia Sugar
  • 2 tsps baking powder
  • 1¼ tsps salt
  • 1½ tsps ground cinnamon
  • 8 egg whites or 6 eggs
  • 280 ml unsweetened soy milk or other milk
  • 113 g salted butter or margarine melted
  • 2 tsps vanilla extract
  • ¼ tsp liquid stevia
  • 340 g packed finely shredded carrots

For the cream cheese frosting

  • 680 g cream cheese at room temperature
  • 113 g salted butter or margarine at room temperature
  • 200 g Splenda or Stevia Extract in the Raw or 100g New Roots Stevia Sugar
  • ½ tsp ground cinnamon
  • 4 tsps vanilla extract
  • 1 tbsp unsweetened soy milk or other milk
  • ⅛ tsp liquid stevia
  • Pecans or other nuts toasted and chopped, for garnish (optional)
  • Unsweetened coconut flakes toasted for garnish (optional)

Instructions
 

  • Preheat the oven to 160°C/325°F/Gas Mark 3. Line the bottom of two 8-inch round cake pans with parchment paper, then mist the inside walls of the pans along with the parchment with spray oil.
  • In a medium bowl, combine the coconut flour, pecan flour, shredded coconut, Splenda, baking powder, salt, and cinnamon and whisk until well mixed. In a large bowl, whisk the egg whites, milk, butter, vanilla, and liquid stevia together until thoroughly blended. Stir in the carrots. Add the flour mixture and stir with a large spoon for 1 to 2 minutes to make a thick, sticky batter. If the batter is too thick to pour, add a little more milk.
  • Pour the batter into the prepared pans. Use a spatula to evenly spread the batter, or jiggle the pan to evenly distribute the batter in the pan. Bake for 35 minutes, then switch racks and bake for about 30 more minutes, until the cakes are lightly golden and springy when pressed in the center and a toothpick inserted into the middle of each cake comes out clean. Let the cakes cool in the pans for at least 20 minutes.
  • Meanwhile, make the frosting. In the bowl of an electric mixer or a large bowl, combine all of the ingredients and mix with the paddle attachment on medium speed or stir vigorously with a large spoon until thoroughly blended. If using an electric mixer, switch to the whisk attachment and mix at medium-high speed for about 3 minutes, until the mixture is fluffy and very creamy; if mixing by hand, switch to a sturdy whisk and beat vigorously.
  • As the cakes cool, they should shrink from the pan walls; if not, run an icing spatula or a thin knife around the edges. Invert the cakes onto two plates. They can be eaten as they are or be frosted, either singly or as a two-layer cake.
  • For a two-layer cake, spread some frosting over the top of the lower layer, spreading it to an even thickness of about ¼ inch. Position the second layer on top and then spread the remaining frosting over the entire cake. Sprinkle the pecans, coconut, or both over the top and/or sides of the cake if you like. Keep refrigerated.

Notes

If you don't have coconut flour or pecan flour you could swap for regular flour instead, just make sure you use the same measurements