Tag: Food

Quick and Easy Quorn Recipe

Here we are, a quick and easy vegetarian main meal.  Quorn is a staple in our house, and it has the advantage of being quick to cook from frozen.

All my measures are approximate because I just eyeballed mostly, and it makes three portions, one for me, one for boyfriend, and one for lunch!

  • 120g Dry rice (wet rice weighs more!)
  • 350g Quorn Mince
  • Courgette (I only had half a large one and that was enough)
  • 1 Onion
  • 350g Tomato Pasta Sauce (I used Dolmio Sun Ripened Tomato and Marscapone, boyfriend says you can actually make tomato sauce, but when he says these mad things I just clamp my hands over my ears and run out of the room)

In one saucepan I boiled some water, and added the rice and essentially left that for 20-25mins. In another saucepan I poured a small amount of oil then fried the mince, onion, and courgette until the Quorn had browned slightly.  Then I added the sauce and left that to cook for another 15min ish, stirring occasionally.  Then I served it! Pretty low level effort!

My guess is that this meal is around 500 calories based on the amounts I used.

 

Feta and Tomato Tart

Boyfriend bought me a smart little recipe book, called ‘Just 5 Ingredients- Vegetarian’. I have complained in the past that recipe books are either full of meat recipes, or are vegetarian but have so many different ingredients in each one making it overly complex and expensive. So the gimmick of this recipe book is that each recipe only requires 5 ingredients. A caveat to that is that they expect you to always have 10 other items in stock (flour, salt, sugar, stock cubes etc).

This is a very simple feta and tomato tart, minimal skill and prep time.

  • 300g Pre-roll Puff Pastry
  • 100g Feta
  • 250g Baby Plum Tomatoes
  • 3 tbsp Tomato Puree
  • Onion

This makes 4 servings.

  1. Roll out the pastry on a floured surface and score a border with a sharp knife about 2cm from the edge.  Spread a layer of tomato puree over the pastry.
  2. Chop the tomatoes, feta, and onions and place on top of the pastry.
  3. Place in the oven for about 30mins, until golden brown.
  4. Serve, you can sprinkle some basil leaves over the top if you want to get fancy.

I made mine with salad and boiled potatoes.  I was relatively horrified to discover how unhealthy this was due to the pastry.  Alright one portion is around 500 calories which is fine, but about 350 of those comes from the pastry!

Easy and Quick Pea and Broad Bean Soup

Boyfriend bought me a smart little recipe book, called ‘Just 5 Ingredients- Vegetarian’. I have complained in the past that recipe books are either full of meat recipes, or are vegetarian but have so many different ingredients in each one making it overly complex and expensive.  So the gimmick of this recipe book is that each recipe only requires 5 ingredients.  A caveat to that is that they expect you to always have 10 other items in stock (flour, salt, sugar, stock cubes etc).

Continue reading “Easy and Quick Pea and Broad Bean Soup”

How To Cook Camembert

So, boyfriend has cruelly suggested that I cook more!  Outrageous, apparently never is not enough. And so I turned to the camembert in the fridge (the third of the festive season) for answers.  Well, for tea.

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Flatbread, Cauliflower Tempura, and Crispy Tofu

So I had a day off work and boyfriend cruelly insisted that I cooked tea, so mean.  He suggested a vegetable soup but I had more ambitious ideas.

I decided to do Cauliflower Tempura with Falafel, but I failed to buy chickpeas so the falafel had to be swapped for crispy tofu. And I found a quick and easy recipe for flatbread.  It sort of worked.  The flatbread was the most successful, the tempura was ok but too oily, and the tofu was a little bland.  My photos are all pretty rubbish because it’s winter and I lose the light at about 4pm now.

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Masala Chai Hot Chocolate

Well the weather has turned colder (well actually it turned colder, hotter, and then colder again) so I thought I would look into some nice hot drinks.  As I write this I am cutting back on Green Tea and caffeine as I think it may be causing my indigestion (boyfriend thinks it was because I was drinking about 24 cups a day…) so I needed something else.

I saw on the T2 website a recipe for Iced Chai Tea which sounded nice but a) iced drinks barely work in August in the UK let alone Autumn, and b) it involved using T2 Chai Tea (not surprisingly) which has caffeine in it.  So I decided to do a spicey, masala chai style hot chocolate. Continue reading “Masala Chai Hot Chocolate”

How To Make Edamame Humous

I saw a recipe for Edamame Humous ages ago, back when edamame was the big new thing.  Now everyone is bored of them I actually got around to making it!  This is just the recipe that I used, but with humous it’s all about seasoning to taste.

  • 110g Frozen Edamame
  • 35g Tahini
  • 1tsp Lemon Rind
  • Juice of one lemon
  • 35ml Water
  • 1 clove Garlic
  • Pinch Salt
  • Pinch Paprika
  • 1.5 tbsp Oil

Continue reading “How To Make Edamame Humous”

Tofu Steak

I found this recipe for Tofu Steak on Pinterest, but tracked it back to this It Doesn’t Taste Like Chicken, a vegan recipe blog.  I always want to cook with tofu because it’s healthy, but tastes quite bland and once you open a packet it goes off within days.  This was a bit of a trial, but here’s what I did.

Tofu Steak

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Carrot and Ginger Soup

This is a soup recipe, if you’re wanting something quick, healthy, and vegetarian.  Or you have a lot of carrots to use up because boyfriend bought another bag even though there was already one in the fridge…

  • One onion
  • Six Carrots (diced)
  • Ginger (I used about 2g of frozen stuff, puree would have worked so much better)
  • 500ml Vegetable Stock
  • Cheese 🙂

Pretty easy soup!  Fry the onion in some oil until brown.  Add the carrots, stock, and ginger and simmer for 20mins ish.  Then remove from the heat, blitz in a blender, and return to the heat to warm back up.

I vastly improved this soup by putting a pile of grated cheddar on top.

 

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Ginger Almond Smoothie

Another smoothie attempt.  I should really start thinking through the flavour options instead of just throwing in everything that I find in the fridge…Anyway this time around I wanted to try adding some of the Almond and Coconut Butter I had picked up, and I used Coconut Milk so that’s kind of coordinated.

This is what I used anyway:

  • 4 Frozen Kale
  • 2 Carrots
  • 2 tbsp Frozen Raspberries
  • 2g Frozen Ginger
  • 20g Huel
  • 200ml Coconut Milk
  • 1 tbsp Almond Coconut Butter

And then just blitz in the Nutribullet.  It makes two glasses.

Nutritional Info:

Calories: 300
Carbs: 24
Fat: 17g
Protein: 12g
Sugar: 8g
Fibre: 6g

I always look at these things and think eeek!  So many calories, and so much sugar for a little drink.  I do this whilst stuffing my face with chocolates…

 

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