Vegetable Fritters

Hey Everyone, I hope your day has been well. Can you believe it’s the middle of May already…

These fritters are a great was to use up any leftover vegetables you may have in the fridge, for me that was carrots and cabbage. Adding the jalepenos is optional, depending on how much spice you like.

Can be served with a salad or vegetables.

Ingredients is a rough guide as nothing was measured

Ingredients

Self raising flour

Water

Garlic powder

Smoked paprika

Dried mixed herbs

Curry powder

Spring onion

Peas

Corn

Cabbage, shredded

Carrot, grated

Jalapenos, chopped (optional)

Oil, for frying

Method

1. Prepare the ingredients, combine and leave to rest for 15 minutes before cooking.
2. The mixture should be quite loose but not too runny.
3. Heat oil in a frying pan on a medium heat.
4. Spoon 2 tbsp of the fritter mixture into the frying pan (as many as the pan can hold) and cook for 3-4 minutes until golden brown on both sides.
5. Once cooked, place on a kitchen paper to drain off the excess oil. Serve with a salad or vegetables.

Thanks for the reading, A.

Creamy, juicy chickpea pasta

Hey Everyone, I hope your day has been well and you are enjoying this Bank Holiday Monday. So far the weather has been lovely and warm and it’s pretty quiet outside.

This is as a very delicious meal with lovely flavours from the spices and lots of nutritious vegetables. One of those recipes where you can use up leftover vegetables you have in the fridge or freezer. I used less pasta here so the sauce and vegetables were the star of the dish. Even though I have been cooking pasta for years, it often ends up being more than needed so I just put in a smaller portion.

Serves 1

Ingredients
1 tbsp oil
Sprinkle of cumin, coriander, ginger powder, turmeric, black pepper and chilli powder
Handful tinned chickpea
Half portion pasta
20g tinned coconut milk
1 tsp tomato ketchup
Handful of shredded Brussels sprouts
Handful of spinach
Handful of corn
Handful of peas

Method
1. Heat 1 tbsp of oil in a pan, add the cumin, coriander, ginger, turmeric, black pepper and chilli powder
2. Mix in the chickpeas and pasta until fully coated, then stir in the coconut milk, ketchup and water depending on how thin/thick you want the sauce to be. Lid on and leave on a gentle simmer for 5 minutes.
3. Stir in all the vegetables (adding some water if needed) and leave on a low heat for 3-4 minutes.
Once everything is cooked serve and enjoy!

Thanks for reading, A

Salad and quinoa

Hey Everyone, I hope your day has been well.

Today is a nice and simple recipe. Not to heavy and perfect for after work when I want to be healthy but not too much effort! A lovely combination of salad and flavoured grains. I soak the lentils and quinoa for a couple hours before cooking, just to reduce the overall cooking time.

Ingredients list is estimated as nothing was measured

Ingredients
Handful of quinoa
Handful of red lentils
Pinch of stock cube
Sprinkle of chilli powder
1 tsp tomato ketchup
Sprinkle of turmeric
2 inch spring onion, finely sliced
1/2 tub watercress
1 inch cucumber, finely sliced
1 small carrot, grated
2 radish, grated

Method
1. Place the quinoa, lentils, stock, chilli powder, ketchup, turmeric and spring onion into a pot with enough water for cooking.
2. Put on a low to medium heat to gently cook.
3. In the meantime, prepare the salad and set aside.
4. Once the quinoa and lentils are done, drain off any excess liquid and mix well with a fork.
5. Place the salad and quinoa on a plate and enjoy.

Do you like quinoa, if so what’s your favourite way to cook it?

Thanks for reading, A.

Green lentil and vegetable stew

Hey Everyone, I hope your day has been well.

This stew was full of green vegetables and simple to make. The potatoes were really tasty as they’d soaked up all the flavours and it makes for a delicious midweek meal when your short for time but still want something filling and healthy. I served this stew with air fried dumplings but rice or flatbreads would go just as well.

Makes 2 portions

Ingredients

1 tbsp oil

1/4 onion, diced

Pinch of salt

Sprinkle of curry powder

1 tsp tomato puree

60g green lentils, soaked over night or for a few hours

2 small potatoes, peeled and cut into small chunks

500ml coconut milk (may need to add more liquid)

Handful of broccoli, cut into florets

Handful of garden peas

Handful of kale

Pinch of chilli powder

Method

• Heat the oil in a pan and add the onions once hot, cooking for a few minutes until soft.
• Next sprinkle over the salt, curry powder and tomato paste cooking for 2 minutes.
• Mix in the lentils, potato and milk then leave on a gentle simmer for 10-12 minutes until the lentils and potato are both cooked – keep checking the liquid as you may need to add more.
• Turn to a low heat adding in the broccoli, peas, kale and chilli powder cooking for a further 5 minutes.
• Once everything is fully cooked, serve and enjoy!

What is your favourite type of stew?

Thanks for reading, A

Roasted sweet potato and broccoli wraps

Hey Everyone, I hope your day has been well.

This wasn’t really something I cooked but a simple throw together dish that tasted amazing! And a nice lunch or dinner idea when you don’t want to spend too much time in the kitchen. The sweet potato and broccoli were seasoned then oven roasted, the broccoli got a bit over done but it gave the tops a nice crisp. Very easy to assemble and nutritious! The only thing I would do next time is add a drizzle of lemon juice for a zesty/citrus flavour.

I had some sweet potato leftover which I added to my salad the next day!

Serves 1

Ingredients
1 sweet potato, peeled and cut into small chunks
Large handful of broccoli, cut into florets
Spray oil

2 tbsp hummus
Sprinkle of sesame seeds, pinenuts and sunflower seeds

Method

1. Preheat the oven to gark mark 5 and place an oven tray inside.
2. In the meantime, prepare the broccoli and sweet potato and place in a bowl. Spray with oil and sprinkle over the seasonings. Place onto the preheated oven tray and roast in the oven for 30-35 minutes until cooked through.
3. Once the vegetables are almost done, place the tortillas in the oven for a couple of minutes just ta warm up then take out and spread with hummus and sprinkle over the nuts and seeds. Enjoy!

What’s your favourite vegetarian filling for wraps?

Thanks for reading, A