Category Archives: Vegetarian

28Mar / 2016

Millet and Spelt “Oatcakes”

Millet and Spelt “Oatcakes”

Makes 10 “oatcakes” of 8cm diameter

80g millet

80g wholemeal spelt flour plus a little more for flouring the work surface

60g butter plus a little more for greasing the tin

30g grated carrot

Pinch of salt

1 1/2 tsp caraway seeds

2 tbsp/30ml boiled water

  1.  Preheat the oven to 180C
  2. Grease the tin
  3. Add all the ingredients to a bowl and rub between your fingers to make breadcrumbs
  4. Bring together to make a dough
  5. Flour your work surface and rolling pin
  6. Roll out until about 5mm thin (this thickness gives it a biscuit like consistency)
  7. Use a round cutter to cut out.  You might have to gather up the edges and form into a dough and roll out a few times to get your 10 oatcakes
  8. Bake in the top of the oven for 10 – 12 minutes turning the tin around halfway through to prevent those at the back from burning.
  9. Serve with hummus, guacamole or just butter spread on top

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28Mar / 2016

Hummus from dried chickpeas

You might want to look on the instructions on the back of your dried chickpeas as to rehydrate them as some of them are heat treated so might take a little longer to cook.  These are East End chickpeas, found in most asian supermarkets and mine cost £1.49 per kilo.  Considering 100g makes enough for about 2 large pots you find in a supermarket it’s probably cheaper depending on the cost of the other ingredients. I do put in a lot of tahini though, I love it, I lick the spoon after, even though it makes my mouth go funny!

Hummus from dried chickpeas

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100g dried chickpeas

4 tsp tahini

2 tbsp oil

1 garlic clove

50ml water

1/4 tsp salt

1/2 tsp paprika

1/4 tsp cumin

Juice of half a lemon

1/2 tbsp extra virgin olive oil

  1. Soak the chickpeas overnight
  2. Wash twice
  3. Boil for 45 minutes
  4. Drain and leave to cool
  5. Once cool place all the ingredients except the extra virgin olive oil into a chopper or blender and blitz until smooth
  6. Add a little extra water if it looks too dry
  7. Swirl with extra virgin olive oil to serve
  8. Serve with crudites or oatcakes

 

Posted in Side Dish, Snacks, Vegetarian

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28Mar / 2016

Courgette, red onion and tomato omelette

Courgette, red onion and tomato omelette

Serves 1

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3cm courgette cut into 1cm half moons

1/2 red onion cut into 5mm half moons

1 small/medium tomato chopped small

1 tbsp oil

2 eggs beaten with a pinch of salt and pepper

  1.  Heat the oil in a medium sized saucepan and turn down to medium-low
  2. Preheat grill and boil the kettle
  3. Fry the courgettes for 5 minutes on one side then turn them over
  4. Add the onions and saute for another 5 minutes stirring so nothing catches
  5. Add a splash of boiled water and turn up to medium high and stir until the water has evaporated
  6. Add the tomato and stir fry for 1-2 minutes.  Stop before it gets too mushy
  7. Distribute the ingredients evenly around the pan.  Add a little more salt.
  8. Add the beaten egg to make the omelette and fry for 1 minute
  9. Put under the grill for 2 – 3 minutes until light brown and fluffy

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04Mar / 2016

Sweet Potato Dauphinoise

Sweet Potato Dauphinoise

Serves 2 as a side dish

 

1 sweet potato

1/4 red onion

2 tbsp creme fraiche

40g pumpkin seeds

Salt and Pepper

  1.  Preheat the oven to 190C
  2. Wash the sweet potato and keeping the skin on, cut into 5mm thick rounds
  3. Cut the onion in half and chop half of one half into 5mm half moons
  4. Place the onion and sweet potato in a mixing bowl with the creme fraiche, salt and pepper.  Mix until everything is covered.
  5. Arrange the drenched sweet potato and onion in a small baking dish (I used an oval dish about 20cm x 12cm) and pour on any remaining mixture.
  6. Blitz the pumpkin seeds in a small chopper but keep it roughly chopped and not too smooth.  Top the dauphinoise with the blitzed pumpkin seeds.
  7. Bake in the oven for 45 minutes.  Keep an eye on it, if the pumpkin seeds are getting too brown move to a lower shelf.

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22Feb / 2016

Guacamole

Guacamole

Good fat, goes with sweet potato wedges, chia crackers, tex mex and mexican food.  So easy, you can’t go wrong.

guacamole

1 avocado

1 birds eye chilli

1 handful of the leaf half of fresh coriander

1 tbsp full fat probiotic yoghurt (sour cream or creme fraiche can also be used)

1/2 lime

Large pinch of salt and pepper

  1.  Peel and avocado and discard the stone
  2. Add with the yoghurt/cream, chilli, coriander, salt, pepper and the juice of the lime into a chopper/blender
  3. Blend until chunky/smooth, however you wish

 

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22Feb / 2016

Chia and Carrot Crackers

Chia and Carrot Crackers


Sometimes you need something a little chewy that’s not caramel and chia does this for you.  It’s also really healthy – loads of vitamins and minerals as well as protein and fibre.  The butter gives it a hint of a biscuit-like taste.

Chia and Carrot Crackers

Makes 5 crackers – scale up to make more

1/2 cup chia seeds

1/2 large carrot or 1 small carrot, peeled and grated

10g butter

  1. Preheat the oven to 150C
  2. Add 1/2 cup of water to the chia seeds and carrot in a microwaveable bowl
  3. Microwave for 2 minutes
  4. Meanwhile liberally grease a baking tin with the butter as the chia gets very sticky
  5. After heating the chia mix, stir and leave to cool for a couple of minutes
  6. Then take a fifth of the mix and squeeze into a ball, passing from hand to hand
  7. Squash down into a rough round cracker shape onto the baking tray.  Press down so it’s as thin as you can get it without breaking.  The thinner it is, the crispier the edges.  Don’t worry about getting it perfectly round.
  8. Repeat until all the mixture is used up.  You should have about 5 crackers.
  9. Bake for 15 minutes turning halfway through.
  10. Serve alone or with a dip such as guacamole.

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21Feb / 2016

Millet Porridge, Steamed Apple and Golden Linseed

I eat this almost every day for breakfast with a boiled egg on the side for protein.  I make enough apple for a week’s worth of breakfasts, portion up and put in the freezer.  You can get 8 plastic boxes for a £1 at the pound shop.  I find if the boxes are all the same they stack well and you’re not forever looking for a lid.

You can find millet and golden linseed in your local health food shop.

I don’t have a steamer so I use a colander over a large saucepan with about 2 inches of boiled water on the bottom.  I put the saucepan lid on top of the colander.

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Enough apple for 6 breakfasts and enough porridge for 1.

Ingredients

4 cooking apples

1/3 cup of millet flakes

1 tbsp golden linseed

  1.  Peel the skin and remove the core of each of the apples.  Slice into 1cm thick slices.
  2. Place in a steamer or a colander over a large saucepan containing 2 inches of water with the saucepan lid over the colander to keep the steam in.  Place on a medium hob.
  3. Steam for 24 minutes stirring half way through.  The aim is to keep the apples as whole as possible and avoid mushiness.
  4. Meanwhile add millet and golden linseed to 2/3 cup of water.  Microwave for 2 minutes.
  5. Divide the apples into 5 portions plus one extra for today’s breakfast.
  6. When the leftover portions are cool, freeze.

To make the breakfast on other days simply microwave the apple for 1 – 2 minutes until warm but not mushy.  Then make the porridge as usual.

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