FAJITAS!

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Fajitas

Preparation & cooking time: 30 Minutes
Makes: 2 large portions/4 medium portions

I hope everybody likes Mexican food because I am making Fajitas!

Sometimes all I want to do after a day at work or for a quick lunch on the weekend is throw a meal together that isn’t anything fancy, doesn’t take long to make but tastes so fresh and amazing! These fajitas do all of the above and you know that all of the ingredients are going to wonders for your health. I have to say that this is one of my favourite meals to eat as it has all of the flavours that I love; I just love the freshness of the avocado and salsa with the charred vegetables, it is the perfect combination.

Ingredients:

For the fajitas:

  • 1 red pepper, deseeded and sliced into thin strips
  • 1 yellow pepper, deseeded and sliced into thin strips
  • 2 carrots, cut into thin strips
  • A handful of broccoli florets, cut into slices
  • 1 red onion, roughly sliced
  • 2 garlic cloves, roughly chopped
  • 1 heaped teaspoon of smoked paprika
  • 1 teaspoon of ground cumin
  • 1 teaspoon of ground coriander
  • ½ a lime
  • 3 tablespoons of rapeseed oil
  • Black pepper
  • Tortilla wraps, to serve
  • Spinach, to serve

For the salsa:

  • About 15 ripe cherry tomatoes, roughly chopped
  • ¼ of a cucumber, chopped into 1cm cubes
  • 1 red chilli, deseeded and thinly sliced
  • A small handful of coriander, roughly chopped
  • ½ a lime
  • Salt and pepper

For the guacamole (click guacamole to see the recipe)

fajitas collage

Method:

1. Put all of the fajita vegetables into a large bowl along with the paprika, cumin, coriander, juice o f1/2 a lime, oil and black pepper. Stir all of the ingredients together to make sure that all of the vegetables are nicely coated by the spices and leave to the side to marinade for 5 minutes.

2. In another bowl add all of the ingredients for the salsa and mix together and leave to the side.

3. Place a griddle pan/wok/large frying pan over a medium to high heat. Once the pan is hot, put the marinated vegetables into the pan. Keep the vegetables moving in the pan to stop any sticking; don’t worry if there is a little bit of charring as it actually tastes great when you get bits of charred veg. Keep on moving and cooking the veg for around 10 minutes.

4. Whilst the veg is cooking you can make the guacamole. Follow this link for the recipe and method:

5. Now that all the elements of the meal have been prepared, warm the tortillas for a few seconds in the microwave and put all of the dishes and the spinach into the middle of a table and let everyone dig in.

Nutrition:

(see Know Your Food Page)

Bell Pepper: Bell peppers are a rich source of antioxidants and vitamin C. Red bell peppers have a higher vitamin C content in comparison to green bell peppers. They are also a moderate source of vitamin B6.

Carrots: Carrots are an excellent source of vitamin A and a good source of vitamin K and vitamin B6.

Broccoli: Broccoli is an amazing source of vitamin C, vitamin K and dietary fibre.

Spinach: Spinach is an ingredient that is delicious and is also so good for you and will do a lot of good when it is incorporated into your diet. Spinach is a great source of vitamin A, vitamin B9, vitamin C, vitamin K, magnesium, manganese and iron. It is also a good source of vitamin B6, vitamin E, calcium, potassium and dietary fibre.

Tomatoes: Tomatoes are not significantly rich in any particular vitamin or mineral, but they are a moderate source of vitamin C.

Cucumber: Cucumbers are made up of around 90% water which means that it is really hydrating. They are also a moderate source of vitamin K.

Chilli: Chillies contain a large amount of vitamin C, potassium, magnesium and iron. They are also a good source of most B vitamins, especially B6.

Coriander: Coriander is particularly rich in vitamin A, C and K as well as a good source of manganese, iron and potassium.

Avocado: Avocados are such an amazing ingredient; not only are they delicious, they are also really healthy for you. They are a good source of vitamin B5, B6, B9 and vitamin K. They are also an amazing source of essential fatty acids (fatty acids that your body can’t produce itself but can get them from foods).

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VEGETABLE BIRYANI

#MeatfreeMonday, asian, biryani, curry, dairy free, exercise, fitness, food, foodshare, free from, go vegam, go vegan, health, Healthy, healthy food, Herbs, plant power, quick food, Vegan, vegan food, Vegetarian, what vegans eat, whole food, wholefoods

VEG BIRYANI

Preparation & cooking time: 1 hour
Makes: 6 large bowlfuls 

I made this meal over the weekend because it is one of my girlfriends all time favourites! She absolutely loves biryani so I though I would treat her and make a big bowlful. The flavours that you get from this dish are great; it all starts by making your own curry paste, this really makes a difference and it is so easy to make! You can use different vegetables as well but I have just gone for our favourites; I especially love the cauliflower with the curry spices.

Ingredients:

  • 1 head of cauliflower, chopped into small pieces
  • 2 small sweet potatoes, peeled and cubed
  • 2 potatoes, peeled and cubed
  • 1 large onion, roughly chopped
  • 3 tablespoons of oil
  • 3 large handfuls of frozen peas
  • A large handful of asparagus, chopped into 1 inch pieces
  • 1 litre of water
  • 1 red chilli, sliced
  • 2 teaspoons of white mustard seeds
  • 500g basmati rice
  • 1/2 lemon
  • A handful of coriander
  • 2 tablespoons of mixed seeds

For the curry paste (makes three large tablespoons of paste): 

  • 2 teaspoons of cumin seeds
  • 2 teaspoons of coriander seeds
  • 1 teaspoon of mustard seeds
  • 2 garlic cloves, peeled and chopped
  • A thumb-sized piece of ginger, peeled and roughly chopped
  • 2 tablespoons of tomato puree
  • 2 tablespoons of rapeseed oil
  • 1 teaspoon of turmeric
  • A small bunch of coriander
  • A pinch of salt and pepper
  • A green chilli

Method:

1. Preheat your oven to 220C. Place the oil in a large roasting tray and place the tray in the oven and get the oil nice and hot. Once the oil is nice and hot, place the cauliflower, onion and potatoes in the tray along with a pinch of salt and pepper and mix together so that all of the vegetables are coated in oil. Place the tray into the oven and roast for 15 minutes, or until the veg starts to get a nice colour to it.

2. Whilst the vegetables are in the oven, you can make your curry paste. Place a frying pan over a medium heat and add the seeds and toast them for a couple of minutes until they are starting to turn golden brown. Put the toasted seeds into a blender along with the rest of the ingredients and blitz until you have a nice smooth paste.

3. Boil the water in a kettle. In a large jug, mix together the boiling water, chilli, mustard seeds and curry paste.

4. After the vegetables have been in the oven for 15 minutes, take the tray out of the oven and add the basmati rice, peas and asparagus to the tray. Pour over the water-curry paste mixture and combine everything together. Cover the tray tightly with tin foil. Turn the oven heat down to 190C and put the tray in the oven for 30 minutes.

5. After 30 minutes the rice should be nice and fluffy and all of the liquid should have been absorbed. To serve the biryani, squeeze over the juice of the lemon and scatter the coriander leaves and seeds over the top. Delicious!

BLUEBERRY PANCAKES

#MeatfreeMonday, Baking, blueberries, Breakfast, brunch, coffee, dairy free, Desserts, exercise, fitness, food, foodshare, free from, fruit, Fruits, fun, go vegam, go vegan, health, Healthy, healthy food, lemon, meat free, meat free monday, nutrition, organic, pancakes, recipe of the day, recipes, vegan food

PANCAKES

Preparation & cooking time: 20-30 minutes
Makes: 8 medium sized pancakes

Over the weekend I really fancied something hot for breakfast. My breakfasts usually consist of a smoothie, or some fruit, or some oats but I wanted something different. I decided to make some blueberry pancakes as I had just been to the farmers market and bought some really plump and tasty blueberries. Pancakes are one of the best breakfasts going; I am really glad that I like them now because growing up I was never a massive fan of them. This recipe is really easy to put together, and although it is not the healthiest breakfast, I have made sure to add some good ingredients to provide a lot more in terms of nutrient value in comparison to a bog standard pancake recipe. Feel free to mix up the fruit that you use in the recipe; I have made them with raspberries and blackberries before and they have turned out amazingly! There are also so many toppings that you can use, I have included my two favourites in this recipe, but you can use whatever you like the most.

Ingredients:

  • 125g organic plain white flour (you can use the flour of your preference e.g. wholemeal etc.)
  • 1 tablespoon of ground flaxseed
  • 1 teaspoon baking powder
  • ¼ teaspoon bicarbonate of soda
  • A pinch of salt
  • 1 teaspoon of caster sugar
  • 1 teaspoon chia seeds
  • 1 teaspoon of ground cinnamon
  • The zest of half a lemon
  • 1 tablespoon of coconut oil, melted
  • 250ml of almond milk
  • 1 teaspoon of cider vinegar
  • 75-100g of blueberries

PANCAKE COLLAGE

Method:

1. Preheat the oven to its lowest temperature. You will need to cook the pancakes in batches and keep them warm in the oven until you have used up the batter.

2. In a large bowl combine all of the dry and wet ingredients (apart from the blueberries) together and mix quickly. Don’t over mix the mixture as you don’t want the baking powder to activate in the bowl, you want it to activate as the mixture goes into the pan giving you a lovely fluffy pancake. Gently fold the blueberries into the mixture trying not to burst them.

3. Place a frying pan over a medium heat and add in a small amount of coconut oil. This recipe makes 8 medium sized pancakes. Use a medium sized ladle pour one ladleful of batter into the pan. If you are using a large frying pan you may be able to cook more than one pancake at a time. Cook the pancakes for around 2 minutes on each side. Flip the pancake over when the bottom has become nice and golden and bubbles are showing on the top of the pancake. Once the pancakes are cooked place them on a roasting tray in the oven to keep them warm. Keep doing this until you have used up all of the batter. Then serve them up when they are all ready and put the toppings that you like on top.

My two favourite toppings have to be lemon, sugar and cinnamon and then soya yoghurt, maple syrup and chia seed. Both of these are so tasty but you can use the topping of your choice. I would love to hear what your favourite toppings are so I can give them a try.

Nutrition:

(see Know Your Food Page)

Flaxseed: Flax seeds are a great source of omega-3 fatty acids. They are high in vitamin B1, dietary fibre, magnesium and phosphorus and also offer moderate levels of vitamin B3, B5 and B6.

Chia seeds: Chia seeds are a great source of omega-3 fatty acids which contribute to the maintenance of normal blood cholesterol levels.

Cinnamon: Cinnamon is an excellent source of dietary fibre, calcium and iron.

Lemon: Lemons, like with other citrus fruits, are an excellent source of vitamin C and dietary fibre.

Blueberries: Blueberries are a good source of dietary fibre, manganese, vitamin C and vitamin K.

Avocado Pesto Pasta

Healthy, Pasta, Sauces, Specials, Vegan, Vegetables, Vegetarian

DSC_0303Makes: 4 large portions
Preparation & cooking time: 20 minutes

Before I became vegan, homemade pesto pasta was a meal that I was obsessed with (I would have a few times a week without fail). As there is parmesan in traditional pesto I have been unable to eat it. I made the pesto minus the parmesan and don’t get me wrong it was delicious, but it did lack that creaminess and seasoning that the parmesan gave to it. I have found it difficult to find a pesto recipe that would offer the same end product until I tried adding in avocado to the recipe, and voila! With the addition of avocado this pesto recipe is so silky and smooth with a very satisfying texture and taste. Not only is it perfect for vegans, it is perfect for anyone who is looking for an amazing pesto recipe that takes minutes to make and has all the natural goodness that comes from adding the avocado. I hope you enjoy the recipe 🙂

Ingredients:

  • 400g spaghetti
  • A small courgette, sliced
  • A handful of cherry tomatoes, sliced
  • A handful of button mushrooms, sliced
  • A large bunch of basil 
  • 2 ripe avocados (peeled and pitted)
  • 60g pine nuts
  • 2 tablespoons lemon juice
  • 3 cloves of garlic
  • 120ml extra virgin olive oil
  • Sea salt & freshly ground pepper

Method:

1.   Bring a large pan of salty water to the boil, add the pasta and cook according to the packet. Cook the pasta 1-2 minutes less than what is stated on the packet as it will be cooked further later on with the pesto and you want it to remain nice and al dente. One minute before the pasta is ready, add in the courgette and mushroom slices to quickly blanch them.

2.   Whilst the pasta is boiling you can make the avocado pesto. Place the basil leaves, avocados , pine nuts, lemon juice, garlic and extra virgin olive oil into a food processor and blend until it is really smooth. Once the pesto is creamy and smooth season it generously.

3.   Put 4 large spoonfuls of the avocado pesto into a large frying pan and put the pan on the hob over a medium heat. When the pasta is ready add the pasta and vegetables to the frying pan. Do this with a pair of tongs as this will allow some of the pasta cooking water to emulsify with the pesto and create a silky smooth sauce. Toss the pasta with the pesto until all of the pasta is nicely coated. If the sauce is a bit stodgy add a spoonful or two of the reserved pasta water to loosen it. That is the recipe done!

Eat this immediately or you can always eat it cold. It is perfect for the summer as you can have cold at a picnic. 

DSC_0302