Smokey Beans with Kale and Sweet Potatoes (v)

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Another winter warmer, this has the warming scent of smoke paprika running through the earthiness of butter beans and tomatoes. Internal central heating! I served it with baked sweet potatoes, mashed swede and potatoes and quinoa cooked with red lentils. It was a winning combination that was so good the teen requested the same meal again three days later!

For six portions you need

Stew

  • 1 tbsp olive oil.
  • 1 onion, chopped.
  • 2 cloves garlic, crushed.
  • 2 carrots, peeled and sliced.
  • 1 large jar passata.
  • 1 can butter beans, drained and rinsed.
  • 1 tsp sweet smoked paprika.
  • 1 tbsp italian seasoning.
  • 1 tsp vegan stock powder.
  • 1 tbsp red wine vinegar.
  • salt and pepper.

Quinoa and Lentils

  • 1/2 cup quinoa
  • 1/2 cup red lentils
  • 1.5 cups stock
  1. Sautee the onions, garlic and carrots in the oil for 5-10 mins.
  2. Add everything else and bring to the boil. Cover and cook in the oven (170 degrees) for 45 mins until cooked through.
  3. Meanwhile cook the lentils and quinoa in the stock – bring to the boil, cover and cook for 17 mins. Turn off the heat and leave to stand until the stew is ready.
  4. Bake sweet potatoes in the oven for an hour until soft.
  5. Roast kale to make kale chips.
  6. Boil swede and potato together and mash once tender.
  7. Serve, eat, be happy!

Cheesy Butter Bean & Carrot Burgers

My son has his GCSE Food practical exam on Wednesday and is making these burgers, invented earlier in the week. His previous choice of lentil burgers kept turning out too soft in the trials so hopefully these will be more robust.

For 4-6 burger patties you need

  • 1 large carrot, coarsely grated
  • 1 onion, peeled and cut into rough chunks
  • 400g can butter beans, drained
  • 100g mature cheddar, grated
  • 100g fresh breadcrumbs
  • 1 egg
  • 1 tsp dried sage
  • 1 tsp smoked paprika
  • onion salt
  • freshly ground black pepper
  • a little plain flour to thicken the burgers if they are too sloppy
  • A little vegetable oil to fry the burgers
  1. Using a mini food processor, make the breadcrumbs
  2. Then pulverise the onion
  3. Then pulverise the drained beans
  4. Add everything into a mixing bowl and combine. It’s easiest to do this with your hands.
  5. Add some flour if the mixture seems too soft.
  6. Shape into burgers and cook in a frying pan over a moderate heat for 3-4 mins each side, turning once.
  7. Serve in a bun with whatever accompaniments you want.

Cider Sausage Casserole with Black Quinoa (v)

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Yeah. Black quinoa mofos. I’m so totally more hipster than you 😉 And no, there isn’t much difference between the normal type and this one or the red one! I found  it lurking at the back of the cupboard when I had a New Year clear out so thought I’d better use it… I also found some unpleasant cheap cider that I’d got to mull but hadn’t got round to using. This was an inspired chuck it all in and see what happens dish and what happened was I’d definitely make it again so here is the recipe!

For four portions you need

  • 1 tbsp oil
  • 8 vegan sausages
  • 2 carrots, peeled and cut into fat discs
  • 4 potatoes, cut into chunky cubes
  • 1 leek, sliced
  • 1 can cider
  • 2 tsp stock powder
  • 1 tbsp wholegrain mustard
  • 1 tin black eyed beans, drained and rinsed
  • 200g spinach, washed and shredded
  • 1 tsp dried sage
  • salt and pepper
  • 1/2 cup black quinoa
  1. Begin by frying the leek, carrots, potatoes and sausages in the oil until the vegetables are starting to get tender and the sausages have browned a little, about 10 mins.
  2. Add the cider, stock powder and mustard and bring to the boil. Add the quinoa, beans and sage and cook gently covered for 10-15 mins until the quinoa, potatoes and carrots are cooked. You may need to add a little more stock if necessary as you want a bit of sauce left.
  3. Season to taste and add the spinach. Leave to wilt, covered and with the heat off, for 5 mins. This will also allow the quinoa to finish cooking and relax a little.
  4. Delicious served with some apple sauce on the side.

Butterbean Burgers with Sunflower Seeds and Carrots (v)

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I love good, old fashioned bearded home knitted yogurt veggie fayre. This falls firmly into that camp. Hearty, disgustingly good for you and versatile. We served these hot as full burgers with all the trimmings including sweet potato fries and home made skinny french fries. They were also yummy cold the next day with salad, drenched in hot Thai chilli sauce.

For 6-8 burgers you need

  • 1 tin butterbeans, drained and rinsed
  • 1 onion
  • 100g fresh breadcrumbs (about 3-4 slices bread)
  • 2 carrots, coarsely grated
  • 1/4 cup sunflower seeds
  • salt and pepper
  • 1/4 tsp each of ground cumin, coriander and garam masala
  • Trimmings of your choice depending on how you want to serve them e.g. burger buns, relishes, salad, chilli sauce etc
  1. In a food processor make the breadcrumbs. Tip into a large mixing bowl.
  2. Blitz the onion and beans together until mushy (20-30 secs). Tip into the bowl with the breadcrumbs.
  3. Swap the blade for a grater attachment and grate the carrots. Yep, tip into the mixing bowl…
  4. Add everything else and squidge together with your hands.
  5. Form into 6-8 patties depending on appetite and greed. Place on to a lined baking sheet and bake in a 180 degree oven for 20 mins, turning halfway through the cooking time. Enjoy 🙂