Dhal Soup with Root Vegetables (v)

It’s cold outside. But this will keep you warm. Made from store cupboard ingredients, it can be ready in 30 mins and warmed me and the boy perfectly this evening.

For 4 portions you need:
1 large onion, finely chopped
1 large carrot, peeled and cut into 0.5cm dice
1/2 swede, peeled and cut into 0.5cm dice
1 parsnip, peeled and cut into 0.5cm dice
1/2 cup red lentils
1 can coconut milk
2 tbsp curry paste
3 cloves garlic, crushed
1 inch piece of ginger, finely grated
1 litre boiling water
2 tsp vegan stock powder
freshly ground black pepper
1 tbsp vegetable oil
fresh mint and coriander

Begin by sautéing the onion, carrots, parsnip and swede in the oil till the onions are translucent. Add the lentils, garlic, ginger and curry paste and cook out for 2-3 mins. Pour over the water and coconut milk and bring to the boil, adding the stock powder and seasoning with black pepper. Simmer for 15 mins or so, until the lentils are cooked through and the vegetables are tender. Serve topped with roughly chopped coriander and mint and some naan bread.

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Marmite and Vegetable Stew (v)

Yes this is another variation on my favourite theme of the moment: slow cooker magic! But honestly, there’s nothing nicer than coming home after a bloody long day to a hot, filling meal. Bliiiiiiiiis…

For 4-6 portions you need:
2 medium onions, chopped
1 leek, sliced
4 carrots, chopped
1/2 swede, diced
1 turnip, diced
2 sweet potatoes, diced
1/2 cup each of red lentils, pearl barley and quinoa
1.5 litres boiling water
1 tbap marmite

Bung everything into the slow cooker and leave on low for 8-10 hours. Eat. Sigh. Feel happy.

Root Vegetables in Beer (v)

This is ultimate winter comfort food. Ad it’s also being blogged cos I was moaned at for being too political in my tweets recently what with all the to do over tuition fees etc 😉 so here is a nice comforting recipe to sustain you after being kettled for hours by evil Police officers 🙂

For 4-6 portions you need:
4 carrots, peeled and cut into diagonal wodges
2 parsnips, peeled and roughly chopped
1/2 large turnip peeled and roughly chopped
1/2 swede oiled and roughly chopped
8 baby onions/shallots, peeled
1 can guiness
2 tbsp each of soya sauce, mushroom ketchup and hendersons relish
1 tsp sugar
1 tsp dried herbs e.g. oregano
2 tbsp soya marge/butter
2 tbsp plain flour
1 tbsp olive oil
1 pack vegan beef style chunks
1 tsp marmite

Hea the oil and sauté the vegetables in a pan, covered with a lid, for about 10 mins. Add everything else, aside from the butter and flour, and cook for 15 mins or so till the vegetables are tender. Mix the flour with the butter to make a buerre marnie and mix in to the stew. Allow to thicken and then serve with mashed potatoes. Lovely.

Slow Cooker Vegetable Stew with Red Lentils and Pearl Barley (v)

This was my second attempt with a slow cooker and from it I learnt that potatoes do not love a slow cooker, and lentils should be placed at the bottom of the crock pot. You have been warned.

For 6 large portions you need:
1 celeriac root, diced
2 carrots, sliced
1/2 swede, diced
1 cup red lentils
1 cup pearl barley
1.5 litres vegetable stock
2 onions, diced
1 heart celery, chopped small
2 tsp dried oregano
1 tbsp vegetable oil

Begin by frying off the onion and celery in a pan. Place everything in the crock pot, starting with the barley and lentils and then adding the vegetables. Sprinkle over the herbs and add the stock. Leave on low for 8-10 hours.

Lentil and Vegetable Stew (v)

My FIL made this for us tonight and it was delicious, if a tad out of kilter with the seasons! Even Lex had two bowlfulls!

For 6 portions you need:
1 swede, cut into bite sized chunks
2 parsnips, ditto
3 carrots, ditto
2 leeks, ditto
1 onion, diced
2 cloves garlic, crushed
1 cup red lentils
1/3 cup green lentils
250g mushrooms
1.5 litres veggie stock

Begin by sauteeing the onion, garlic and leek in a little olive oil. Then add everything else aside from the mushrooms. Bring to the boil and simmer for 20 mins or so until the green lentil are cooked. Meanwhile sautee the mushrooms and then add to the stew once everything is cooked. Serve with plenty of fresh crusty bread. Yum.