Vegetable Noodles

This is a super doper quick but nutritious weekday meal that makes perfect cold leftovers for lunch the next day. Yum!
For 4-6 portions you need
1 packet fine egg noodles
1 onion, sliced
1 carrot, sliced
1 red pepper, sliced into strips
½ cup frozen sweetcorn
½ cup frozen peas
1 packet quorn chicken style chunks
4 cloves garlic, sliced
1” fresh ginger, grated
½ cup soya sauce
1 tsp sugar
¼ cup water
1 tbsp oil
Begin by frying the onion and carrots in the oil for 2-3 mins. Add the quorn and cook for a further 3 mins.
Whilst these are cooking add the noodles to boiling water and cook for 2 mins (or as directed on the packet). Drain and refresh with cold water to prevent them over cooking and sticking.
Add the remaining vegetables to the pan and cook for 2 mins. Add the drained noodles, soya sauce, water and sugar to the pan and toss thoroughly. Cook for 2 mins until everything is piping hot. Serve with sweet chilli sauce.

Cheese Stuffed Mushrooms with Herb Crust

A simple lunch dish to use up some field mushrooms we didn’t eat for breakfast… And a good way to use up some of the cheese mountain left over from Christmas along with some bread that was going stale. Oh I am full of good intentions me.

For two people you need
3-4 field mushrooms
1 cup fresh breadcrumbs
1/2 cup grated cheddar
4 tbsp cream cheese
salt and pepper
fresh herbs of you choice (I used sage)

Peel the mushrooms and place in a baking dish. Cut out the stalk and chop leaving to one side for the moment. Spread 1 tbsp cream cheese inside each mushroom and then top with the reserved chopped stalk and some salt and pepper.

Mix the breadcrumbs with the cheese and herbs (I just blitzed all mine in a food processor for speed). Top each mushroom with some crumbs and then bake in a hot oven for 15-20 mins until the topping is golden brown and crispy and the mushrooms are tender and juice. Serve with a salad. An attempt at healthy(ier) eating in the new year…

Vegetarian Black Pudding and Poached Egg Salad

My boyfriend didn’t believe that veggie black pudding would taste very nice, so I created this to prove to him it works. Even tho it’s a weird thing to make veggie!

For two people you need
2 eggs
1 pack veggie black pudding
salad leaves
1 tsp malt vinegar
1 tbsp vegetable oil

1 tsp wholegrain mustard
2 tbsp white wine vinegar
4 tbsp olive oil
salt and pepper

Slice the black pudding into thick rounds (you’ll get about 8 slices from one pack). Heat the oil and fry gently for 2-3 mins on each side until crispy.

Meanwhile, poach the eggs on simmering water which you have added the vinegar to.

Whisk all the dressing ingredients together until emulsified. Season to taste.

Arrange the salad leaves on a plate and scatter over the croutons. Place the fried black pudding and egg on the leaves and drizzle over the dressing.

Moroccan Bulghar Wheat Salad (v)

The weather has been *glorious* for the last 10 days or so 🙂 Quite strangely warm for mid March. In order to acknowledge this fact I made myself a bowl of yummy vegan goodness for lunch yesterday. I often make soaked bulghar wheat because it’s quick, easy and filling. You can add whatever you have to hand, don’t be put off by the long list of apparently random and weird ingredients. Make in bulk and enjoy over the week as the flavours develop and the fruit plumps up more and more.

For 6-8 portions you need:
1 cup bulghar wheat
2 cups stock
1 red onion, diced finely
1/2 cup chopped fresh mint
1/2 cup chopped fresh coriander
1 pack chilli marinated olives
1/4 cup each of sunflower seeds, pumpkin seeds and pine nuts
2 tbsp ras-el-halout
4 tbsp olive oil
1/4 cup dried apricots, roughly chopped
1/4 cup raisins

Toast the seeds with the ras-el-halout until lightly toasted and spitting hot. Soak everything else in a large bowl and add the sizzling seeds to the mix. Combine well and leave to marinate. Serve with tomato sauce and salad leaves.

Quinoa with Broccoli and Tofu (v)

I had lunch with my lovely lovely friend today and made this for us to share 🙂 It was pronounced delicious. Result 😉

For 4-6 portions (depending on greed) you need:
1 cup white quinoa
2 cups water
1 tsp vegan stock powder
1 packet tenderstem broccoli, trimmed and cut into bite sized pieces
1 tbsp dark soya sauce
1 tbsp mirin
1 tsp rice wine vinegar
1 tsp sesame oil
6 spring onions, trimmed and sliced
1 packet smoked and marinated tofu (taifun is best imho)

Place the quinoa, water and stock in a lidded pan. Bring to the boil and cook for about 8 mins. Add the broccoli and turn off the heat (keep covered). Leave to steam for a further 15 mins. Add everything else and scoff. Simples. Delish.

Summer Bean Salad (v)

I love haricot beans. I love them as baked beans but they’re even better, naked, and centre stage imho. They’re smaller than cannellini beans, but with the same creamy inside of a butter bean and just taste so delicious. This salad is quick and easy to throw together and lasts for a couple of days so makes for an excellent portable lunch.

For 3-4 portions you need:
1 tin haricot beans, drained and rinsed
1 small tin sweetcorn, drained and rinsed
handful baby plum tomatoes, roughly chopped
1 large red onion, finely diced
4″ length of cucumber, diced into 1cm cubes
1 large carrot, peeled and grated
salt and pepper
2 tbsp walnut oil
1/2 tbsp white wine vinegar
1 tbsp french mustard

Mix together the dressing ingredients. Toss everything together and slather with dressing. Serve on a bed of salad leaves. Become the envy of the office 🙂

Lettuce Wraps with Sesame Tofu and Carrot Salad (v)

This was a disgustingly healthy lunch in an attempt to be a Good. Person. at the start of the return to work. My attempt was derailed by the mini ritter sport chocolates a kind colleague had brought back from his travels. Oh well. Life is all about balance is it not…

For 1 person you need:
2 chinese leaves
4 tbsp carrot salad
1/2 block taifun sesame tofu, cut into thin slices

Place the chinese leaves in a tub/on a plate. Fill with the carrot salad. Top with the tofu. Eat. Simples.

Tomato and Pesto Tart (v)

This was a creation from stuff that needed to be used up: namely a basil plant and some tomatoes. Result!

For 2 portions you need:
1/2 pack ready rolled puff pastry (check it’s vegan!)
1 cup tomatoes, sliced
salt and pepper

1 tbsp pine nuts, lightly toasted
1 clove garlic
2 large handfuls basil leaves
good quality olive oil

Make the pesto by blitzing everything together till smooth-ish.
Lay the pastry out on a baking sheet and score round the edges to leave a 1cm border.
Spread the pesto inside the border.
Lay on the tomatoes and season with salt and pepper. Drizzle over a little extra olive oil.
Bake in a hot oven for 10-15 mins till the pastry is risen and golden brown.
Scoff with a rocket and watercress and red onion salad.

The Best Vegan Sandwich Ever… (v)

This was described by someone as food a martian would eat. I disagree. It’s basically a satay in a sandwich. What’s not to like?

For one hungry person you need:
2 slices bread, preferably granary
smooth peanut butter
hot sweet chilli sauce
cucumber, sliced
1 carrot, grated or thinly sliced
handful fresh corriander, roughly chopped
large handful watercress/alfafa/other green stuff

Spread the both bits of bread with peanut butter (this prevents the sandwich from going soggy if making the night before). Top with sweet chilli sauce. Layer up sliced/grated carrot. cucumber slices, the corriander and top with the alfafa/watercress. Press shut. Eat.

Veggie Dawgs

I love veggie hot dogs. I used to love normal meaty hot dogs but I think veggie ones are even nicer as there’s no lips and arseholes to worry about in the sausage. And L declared today that “nothing beats a hotdog on a Saturday” so what more excuse do you need…?

This might not seem like a particularly challenging recipe but I plead with you to do the onions as directed below. This way you’ll end up with perfect burger van onions (minus the e-coli). And you have to use French’s mustard. Or else.

For 2 people you need:

4 finger rolls, split
4 veggie hot dog suasages
tomato ketchup
proper american french’s mustard
1 onion
A little vegetable oil
A small knob of butter
Freshly boiled water

Begin by preparing the onion. Peel and then cut in half through the poles. Slice finely and place in a frying pan (preferably not a non stick one) with about 1-2 tsp vegetable oil. Cook gently for 10 mins or so. Once the onion starts to soften add the butter and 1=2 tbsp boiled water and bring to the boil. Immediately reduce the heat and leave them to cook out. Add a little more water if the onions aren’t that soft. After about another 10mins add the butter and turn up the heat slightly to brown them.

Meanwhile heat the sausages in a pan of boiling water for 3-4 mins. Drain and place in a hot dog bun. My preferred serving suggestion is a layer of ketchup, a layer of mustard, the sausage, some more ketchup and mustard and finally the onions. Enjoy.