mushroom, pepper and olive sauce

I’m sharing today’s lunch recipe, I hope you try it, enjoy it and let me know what you think!

The main ingredients…

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Made 2 servings of sauce, with brown rice

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Ingredients list and how-to…

1 50 gramme pack portobello mushrooms
1 red pepper
1 jar olive tomato sauce
2 tbsp vegetable oil
1 tbsp engevita nutritional yeast flakes
2 tbsp oatly cream

heat the oil in a large pan
chop the mushrooms and add to the pan, stirring and then put the lid on the pan, turn down the heat to low.
Add a chopped red pepper, seeds and white part removed (the white part is bitter)
continue to cook until the peppers and mushrooms are soft
Add the jar of sauce, cook for a further half hour, then add the oatly cream and engevita.
Serve with rice or pasta.
This is a very easy recipe which allows you to get some nutritious mushrooms and plenty of veg.

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Risotto with artichoke hearts, peas and celery

At the moment I am really into rice. Looking at the ingredients on hand for the main meal on Sunday, I decided to buy some risotto rice, which is not what I usually cook with, normally being a fan of long grain brown rice.
However I have not had much luck in the past attempting to make risotto with that, so I decided to splash out at Waitrose, and buy an inexpensive pack of own brand risotto rice.
I based my recipe around the one on the back of the pack but with some slight variations.

Ingredients:
4 sticks celery, washed and chopped
2 onions, peeled and chopped
1 clove garlic, finely chopped
Half a jar of Artichoke Hearts Antipasti
1 tablespoon frozen Petit Pois
1 litre vegetable stock (I use Marigold Bouillon)
1 tablespoon Engevita Nutritional Yeast Flakes

Drain the olive oil from the artichoke hearts using a fine mesh sieve and add it to a large pan.
Set aside the artichoke hearts
Heat the oil, then add the onions, celery, and garlic.

Once the onions have started to soften, add the rice and cook with the stock according to the pack instructions.
When the rice is nearly done, add the peas and the reserved artichoke hearts.
Just before serving the rice, add the Engevita Nutritional Yeast Flakes and stir well.

Breaded Tofu Cutlets

I have been getting my Tofu at Hi You Emporium on Newgate Street recently but I did notice its manufactured in the USA.

As I am concerned about food miles and Genetically Modified Soya, I have gone back to buying Yang Yang tofu from Tsang Foods on Percy Street,  as its manufactured locally in Swallwell (Gateshead) just a few miles south of here. Of course We don’t have many soya bean farms locally but at least we do have current European Union restrictions on GM food.

 

Instructions for breaded tofu fillets

1/2 cup breadcrumbs
1/3 cup engevita
1 tsp garlic powder
1 tsp marigold boullion powder
1 tsp onion powder
800 grammes firm tofu, drained and pressed (pressing under a heavy object removes excess water and does help the cooking)

cut the tofu into fillet sized pieces
in a large mixing bowl, combine the dry ingredients
coat the tofu pieces in the mixture and place on a greaseproof paper lined baking tray. Bake in pre heated oven at 200 celcius for 15 minutes, then turn the fillets, then bake for another 15 minutes

 

Serve with mushy peas and chips, salt and vinegar and tomato ketchup

Recipe for Broad Bean and Artichoke Heart dip

Here is a very easy recipe I discovered for a green dip, which is a good source of protein, healthy fats, vitamins and fibre.
Get a jar of artichoke hearts in olive oil such as this one from Sacla. Also purchase a bag of frozen broad beans.
Many supermarkets sell the baby broad beans.
Take a quantity of broad beans roughly approximate to the quantity of the artichoke hearts.
Cook in a microwave according to the instructions on the pack.
Drain and allow to cool.
Meanwhile, open your jar(s) artichoke hearts.
Add them to a blender with the cooked beans, including all the oil, and set your blender to puree. You can add a little lemon juice or water if the liquid seems to be absorbed too soon. If you don’t have a blender a potato masher would probably work too.
Blend until a rough consistency is achieved, store in the fridge and use as you would any dip.

Dairy Free Veggie Guacamole

Using ingredients I found on the windowsill and in the fridge I made this special guacamole:

Ingredients

2 small ripe avocadoes or 1 large;
1 desertspoonful tomato sauce (ketchup);
2 desertspoonfuls tofutti cream cheese;
Half teaspoon wasabi mustard;
1 teaspoon lime or lemon juice.
Cut the avocadoes in half and remove the stone as shown here

Mix the avocadoes with the other ingredients in a bowl, mashing them with the back of a spoon until you get a thick creamy effect.
Serve on rice cakes, accompanied by miso soup and Japanese rice crackers.
If you have any left over guacamole you can store it in the fridge covered with cling film.