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Black Bean Chilli

Easy Vegan Chilli Recipe with Quinoa

Makes 4 portions, ~532 kcal per portion

Ingredients

  • 1 Onion, chopped
  • 2 Garlic Cloves, minced
  • 2 Red Chillies, minced
  • 1 tsp Olive oil
  • 2 tsp Ground Cumin
  • 1 tsp Smoked Paprika
  • 200g Red Quinoa, rinsed and drained
  • 600ml Vegetable Stock (2 cubes in boiling water)
  • 400g Chopped Tomatoes
  • 2 boxes (780g) Black Beans, drained

For serving

  • 1 Avocado, sliced
  • 1 Handful coriander, chopped
  • 4 slices wholemeal bread

Method

  1. Mince garlic and chilli in a food processor.
  2. Heat oil in a pan or wok over medium heat.
  3. Sauté the onion, garlic and chilli until soft and add cumin and paprika.
  4. Add quinoa, stock, tomatoes and black beans.
  5. Cover and simmer for 30 minutes or until the quinoa is tender and the sauce has thickened.
  6. Serve topped with a few avocado slices, chopped coriander and toasted bread.

Original source: https://www.olivemagazine.com/recipes/vegan/quick-quinoa-and-black-bean-chilli/

Indian Dal

Makes for about 4 portions.

Ingredients

  • 1 cup red lentils, rinsed
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon cumin seeds
  • 1 (~5cm) cinnamon stick
  • 1 cup diced yellow onion
  • 1 red chili pepper minced
  • 4 garlic cloves, minced
  • 1 tablespoon finely minced ginger root
  • 1/2 teaspoon ground turmeric 
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon paprika
  • 3/4 teaspoon kosher salt
  • 1 medium tomato, diced
  • Juice of one half a lemon
  • Chopped cilantro leaves for garnish

Instructions 

  • Place the rinsed lentils in a medium saucepan along with 3 cups of room temperature water. Turn the heat to medium and allow the lentils to cook for 20 minutes.
  • Meanwhile, heat the oil in a medium skillet set over medium heat. Add the cumin seeds and cinnamon stick; cook for 60 to 90 seconds, until fragrant.
  • Add the onion, green chili pepper, garlic, and ginger; cook for 4 to 5 minutes, until the onions are turning translucent.
  • Add the turmeric, cardamom, paprika, salt, and tomato to the pan. Cook until the tomato begins to fall apart, about 2 to 3 minutes. Discard the cinnamon stick.
  • Once the lentils are cooked, drain off any excess water. Stir the spiced onion mixture into the pot of lentils. Add the lemon juice and stir well. Taste and add salt as needed

Creamy Pasta One-Pot

Copied from https://veganheaven.org/recipe/creamy-vegan-one-pot-pasta-asian-style/

Ingredients

  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 1 zucchini, chopped
  • 1 small red bell pepper, chopped
  • 4 1/2 cups uncooked fusilli
  • 1 1/2 teaspoons red curry paste
  • 3 cups diced tomatoes (canned) (do not drain)
  • 1 cup canned coconut milk (whole fat) (use the creamy part)
  • 1/2 cup frozen peas
  • 1/2 cup cherry tomatoes, cut into halves
  • salt, to taste
  • black pepper, to taste
  • 1 teaspoon fresh lemon juice
  • 1 spring onion
  • 2 chunks yummy bread
  • Olive oil

Instructions

  1. Place chunks of bread drizzled with olive oil, salt, pepper, garlic powder, and provence in the oven for 15 minutes or so.
  2. Heat some oil in a large pot and sauté the onion for about 2-3 minutes.
  3. Then add:
    • 2 cloves garlic
    • 1 zucchini
    • 1 red bell pepper
  4. Cook for 2 more minutes
  5. Add:
    • 4.5 cups fusilli
    • 1.5 spoons red curry paste
    • 3 cups diced tomatoes
    • 1 cup coconut milk
    • half a cup frozen peas
  6. Cook for about 15 minutes (uncovered and on medium heat)
  7. Add the cherry tomatoes and cook for two more minutes
  8. Season with salt and black pepper.

Falafel

Copied from Cookie & Kate's Crispy Falafel recipe

Ingredients

  • Extra-virgin olive oil
  • 2 cup uncooked chickpeas, soaked
  • 1 cup roughly chopped red onion
  • 1 cup packed fresh parsley
  • 1 cup packed fresh cilantro
  • 8 cloves garlic, quartered
  • 2 teaspoon fine sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon

Instructions

  1. With an oven rack in the middle position, preheat oven to 200 degrees Celsius. Pour some olive oil into a large, rimmed baking sheet and turn until the pan is evenly coated.
  2. In a food processor, combine the soaked and drained chickpeas, onion, parsley, cilantro, garlic, salt, pepper, cumin, cinnamon, and the remaining 3 tablespoon of olive oil. Process until smooth, about 1 minute.
  3. Using your hands, scoop out about 2 tablespoons of the mixture at a time. Shape the falafel into small patties, about 2 inches wide and 1.5 cm thick. Place each falafel on your oiled pan.
  4. Bake for 25 to 30 minutes, carefully flipping the falafels halfway through baking, until the falafels are deeply golden on both sides. These falafels keep well in the refrigerator for up to 4 days, or in the freezer for several months.

Hummus

  • 200g chickpeas drained and rinsed
  • 2 tbsp. water
  • 1 tbsp. extra virgin olive oil
  • 1/2 tbsp. lemon juice
  • 1/2 garlic clove minced
  • 1/2 tsp. ground cumin
  • 1/4 tsp. salt

Torts in Mascarpone Sauce

Ingredients

  • 1 medium red onion, or 1/2 of a large one, chopped
  • 5 garlic cloves
  • Oregano
  • Salt
  • 2 cans (400g each) chopped tomatoes with liquid
  • 140g of tomato puree
  • A bunch of fresh basil
  • 250g fresh spinach
  • 25-50g of butter
  • 3 heaping spoonfuls of mascarpone
  • 1 pack ready made tortellini

Steps

  1. In a large pot saute onions until soft
  2. Add the garlic and herbs, and saute on a very low heat for 1-2 minutes until fragrant
  3. Add tomatoes, tomato paste, salt. Cook for 5 minutes, until bubbling.
  4. Bring to a boil, and then simmer for 10 to 12 minutes, stirring often, until the sauce has thickened up. If it goes too dry, add some water.
  5. Now add spinach, basil and butter, and stir over a low heat until it's cooked down.
  6. Finally, stir in the mascarpone until melted. You should have a deliciously thick, creamy sauce.
  7. Cook the tortellini as instructed on the pack
  8. Serve tortellini with mascarpone sauce

Butter Chicken

Bowls of butter chicken and rice and a stack of naan bread

Marinade

  • 1/2 cup yogurt
  • 1 tablespoon lemon juice
  • 2 teaspoon turmeric
  • 3 teaspoons garam masala
  • 1 teaspoon cayenne
  • 1 tablespoon ginger finely chopped
  • 2-4 cloves garlic
  • 1/2 teaspoon paprika
  • 750g chicken thighs cut into chunks

Curry

  • 1 cup canned rough chopped tomatoes
  • 1 cup cream
  • 1 chicken stock cube
  • 1 tablespoon sugar
  • salt to taste
  • 3 tablespoons of butter

Butter Chicken Method

  1. Combine all marinade ingredients together and ensure chicken is completely covered. Marinade over night. If you can't find Garam Masala you can use Tandoori Masala but then don't add any salt.
  2. Transfer the marinated chicken into a large pot with a fork. Leave the excess marinade that's not on the chicken pieces behind. Cook the chicken in the pot until it looks cooked on the outside.
  3. Add the curry ingredients.
  4. Cook until curry has thickened and boils down and the chicken gets super tender - around 45 mins, faster if you're too hungry to wait!
Butter chicken and naan on the stove

Naan Bread

  • 1/2 tablespoon yeast
  • 2 cups flour
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1/4 cup melted butter
  • 2/3 cups warm milk
  • oil

Method

  1. Combine milk, sugar, and yeast then leave for around 15 minutes.
  2. Add flour, 1/4 cup butter, and salt, then mix and knead into a doughy ball.
  3. Let it rise at room temp for 2 hours, overnight in the fridge or for 30 minutes in the oven at low heat.
  4. Form into 8 or so small dough balls.
  5. Heat your pan with some oil on medium heat.
  6. Roll each dough ball out one at a time into thin medallions.
  7. Fry your dough in the pan into naan-like pancakes.