Pure Vegan Goodness

It’s been a while since i have blogged only because recently my children have become so very fussy and I don’t have time as i’ve been concentrating on my photography work!

But today I was determined to cook something super healthy and blog on the same day like I used to.

I bring with me a super duper trio of broccoli, kidney beans and sweetcorn style filling for the ever popular tortilla wrap!
So here goes…Much love D x

INGREDIENTS 

1 large broccoli into florets

1 tin kidney beans

1 tin tomato crushed

1 small tin of sweetcorn

1 tbsp rapeseed oil

3 shalots diced

2 garlic cloves minced

1 tsp cumin seeds

Crushed chilli flakes to taste

Salt and pepper to taste
METHOD
Heat up oil and cumin seeds in a large saucepan on a medium heat. Once the seeds sizzle,  cook off the shalots for a minute or so.
Toss in the broccoli with the sweetcorn.
Season with salt, pepper and chilli flakes. Mix well

Cover and cook on a low heat for 8 to 10 minutes 

Put in the crushed tomatoes, kidney beans and garlic.  Stir well. Cover for another 10 minutes

Now the filling is ready to put into tortilla wraps! Don’t forget the grated cheese! If you’re not vegan.

Healthy Chocolate Snowballs

image

I made these on request of my 5 year old who said to me that he hasn’t had these little treats in a very long time!

I altered my recipe a little and removed the sunflower oil therefore there is no added fat in this recipe.

https://shivaaydelights.wordpress.com/2014/02/28/chocolate-snowballs/

Have a go! They taste good and the children love ’em!

Healthy Chocolate Snowballs

image

I made these on request of my 5 year old who said to me that he hasn’t had these little treats in a very long time!

I altered my recipe a little and removed the sunflower oil therefore there is no added fat in this recipe.

https://shivaaydelights.wordpress.com/2014/02/28/chocolate-snowballs/

Have a go! They taste good and the children love ’em!

A Mediterranean Ebli Salad

image

Shivaay Delights has definitely turned a leaf this year by going more healthy. That’s not to say I don’t crave my sweet baked treats! Some brownies have just been taken out of the oven! đŸ˜‰

This salad attempts to capture strong tangy Mediterranean flavours that really make you appreciate good food!

Enjoy! A gnocchi recipe coming up soon. Much love, D x

INGREDIENTS

1 cup ebli durham wheat pre cooked
1 small bag of baby spinach
1 tin chickpeas drained 400g
1 red bell pepper diced
Big handful of plum/cherry tomatoes
1 roasted aubergine cut into chunks
Crumbled feta cheese to taste

Dressing

5 tbsp olive oil
Lemon juice of 1 small lemon
1 heaped tsp wholegrain mustard
Salt to taste

METHOD

Assemble all the salad ingredients. Toss well to mix and pour over the salad dressing

*I roasted the aubergine on the stove. You can roast it in the oven with the skin on until crinkly and tender

Crunchy Quinoa & Roast Aubergine Salad

image

Summertime calls for easy and fresh salads. Full of goodness and yumminess!  Here I bring you my new recipe made today.  Extremely healthy and incredibly tasty!  I am one happy lady!

INGREDIENTS

2 large cups quinoa cooked
1 aubergine
1 tin pinto beans drained
1 medium carrot grated
15 mini plum tomatoes quartered
Handful of coriander chopped
2 heaped tablespoons flax seeds

Dressing
6 tbsps olive oil
2 tsp whole grain mustard
Juice of 1 lemon
Salt to taste
4 tbsp water

METHOD

I roasted the aubergine directly on the gas of my stove.  Very Indian style!  I kept the gas on low and kept turning the aubergine as it was slowly roasting.  When the skin wrinkled and the flesh was tender.  I removed it and let it cool down

image

Gently removed the skin and then cut the aubergine into small chunks

Placed in a large salad mixing bowl with the rest of the salad ingredients.  I then combined all thoroughly.  Lastly the dressing was added and infused in

Butter Bean, Kale & Tagliatelle Soup

image

A wholesome soup. Filled with some much goodness and the Kale just takes it to that super soup level!

INGREDIENTS

1 tin 400g butter beans drained
100g kale
100g tagliatelle
50g crushed tomato
800ml water
1 garlic clove crushed
1 tsp cumin powder
Salt to taste

METHOD

Place all the ingredients into a soup maker or in a saucepan on a medium heat to simmer.  Cook through until soft. 

Spicy, Savoury & Steamed Cake

image

A light airy, healthy snack known as Dhokla in Gujarati Indian cuisine.

Served with a chutney of your choice these make for a wonderful treat!

I used this recipe @ http://foodviva.com/snacks-recipes/rava-dhokla-recipe/

I was very impressed by the result! Have a go and please send me pictures of any dishes you make from my blog. Would love to see and share them here.

Email me @ Shivaaydelights@gmail.com

Baby Sweetcorn Soup

image

I have a wonderful soup maker gifted from Tefal but I fail to use it regularly.  I love clear soups with chunky vegetables happily floating away in a tasty seasoned broth.

I feel SO satisfied after having a bowl or two and am now absolutely adamant to make more soup for myself!  This is a very simple recipe I put together today.  I used my soup maker machine but it can be cooked all in a saucepan as a one pot soup dish.

I hope you enjoy this spring time soup.  Here’s to more soups being made!

INGREDIENTS

8-10 baby sweetcorn chopped
1 small onion chopped
1 tomato chopped
2 celery sticks sliced
1 litre water
2 cubes vegetable stock
2 handfuls of small pasta shells
Salt to season
Garlic and chilli granules optional

image

METHOD

Place all the ingredients into a soup maker or in a saucepan on a medium heat to simmer.  Cook through until soft. 

image

Serve with a little grated cheddar on top and some fresh bread

image

Cauliflower Crumb

image

A different way to eat cauliflower.  Either on its own or used as a crumb.  I quite like it as it is. 

This crumb couldn’t be simpler!  Something to snack on and it’s actually good for you!!!

INGREDIENTS

1 small raw cauliflower grated finely
A little broccoli is desired
Fresh lemon juice to taste
Salt to taste

Extras to spice the mix up a bit

Smoked paprika
Garam masala
Roasted pumpkin & sunflower seeds

image

METHOD

Combine all ingredients. If using the plain lemon version this can definitely be used as a crumb to coat ingredients instead of breadcrumbs

Coriander & Cheese Scrambled eggs

image

To add to the flavour of already delicious scrambled eggs with cheese. I decided to put coriander, yes simply coriander! into the mix and my what a result!

image

INGREDIENTS

2 large eggs
Handful of chopped coriander
Handful of grated mature cheddar cheese
3 tbsp milk
Salt to taste
1 tbsp butter

METHOD

Place all the ingredients into a bowl apart from the butter and beat together until combined

image

Heat the butter in a non stick pan on low.  Once melted add the egg mixture and stir slowly with a wooden spoon

image

Once the eggs are of a soft scrambled consistency, take off the heat and place on two pieces of toast with lashings of butter

image

Enjoy!

image