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.

A Mediterranean Ebli Salad

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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! 😉

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

Butter Bean, Kale & Tagliatelle Soup

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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. 

Coriander & Cheese Scrambled eggs

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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!

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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

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

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

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Enjoy!

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A Beetroot, Feta & Quinoa Salad

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I have a tremendously healthy salad recipe for today. One that we had last night and has left me vitalised! Low fat, high in protein and fibre and so very tasty. I felt so good eating it and I still have some left over for lunch.

Perfect for a summer’s evening with a cheeky glass of crisp white wine if you want 😉 I’ll be experimenting and creating more salads this season. Can’t wait to share them with you all.

I will be serving some @ Angie’s Fiesta Friday Party

Have a terrific day! Much love D x

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INGREDIENTS

1 cup quinoa
1 raw peeled and grated beetroot
3 spring onions finely sliced
1 big tomato roughly chopped
1 tin roseca/borlotti beans rinsed & drained
Feta cheese crumbled (low fat)
Handful of sunflower seeds
1tbsp olive oil
Juice of half a lemon
1/4 tsp garlic granules
Salt to taste

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METHOD

Put the quinoa to in a small saucepan and cook upon instruction. I tend to cook it like pasta. Bring the water to a boil and then simmer for 15 to 18 minutes. Drain and set aside

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In a large bowl add the rest of the ingredients in order according to the pictures. Leaving the beetroot til the end..ish. This way you cab minimize the addition of the deep pink colour to the salad

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Crumble in the feta last and fold in

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Serve alone or with some buttered whole grain pitta bread

I will be serving some @

Assemble This Aubergine For One

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This is simply an assemble recipe. Have the ingredients ready. Roast, spoon and sprinkle and ta..da! A lovely aubergine which is light and scrumptious with a healthy filling!

Sorry for the picture quality. I couldn’t wait to eat it!! Lol 😉

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INGREDIENTS

1 medium aubergine
4 tbsp crushed tomato
1 tbsp oil
1 packet cooked vegetable rice (microwavable)
Grated cheddar cheese

METHOD

Preheat the oven to 180c. Place the aubergine in a roasting tray. Oil the aubergine lightly with a brush and score a few times

Roast for 20 to 25 minutes or until the aubergine is soft and tender

Once roasted, carefully slice the aubergine in half.  Spread the crushed tomato passata evenly on both halves

Spoon on the rice again evenly and sprinkle with a generous amount of grated cheese

Place the aubergine in the oven and cook until cheese is nice and gooey

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Roasted Vegetable Quinoa With Lime

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A winter warmer, so quick. I think it’s too good to be true. Very tasty, healthy and comforting on a cold winter’s night…
Makes a lovely main or even a side dish to go with your Christmas dinner. Have a look and give it a go. Do let me know how you all like it. Love feedback! Until then, much love, D x

INGREDIENTS

1 large cup precooked quinoa upon instruction

1 aubergine diced
1 bell pepper diced
12 plum or cherry tomatoes
5 garlic cloves
2 courgettes diced 2cm chunks
1 chilli sliced finely
Coriander to garnish
Fresh lime juice to taste
Olive oil
Salt to taste

METHOD

Preheat oven to 200°c, place all the vegetables in a large deep roasting tray.  Season with salt and a generous drizzle of olive oil

Roast for 20 minutes or until all the vegetables are cooked through and a little charred

Carefully fold in the cooked quinoa, drench in lime juice to taste.  Use freshly cut coriander to garnish the quinoa

Serve hot with a sprinkling of grated cheese

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Baked Egg In Toast

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A cheese and egg dish which can only be described as ultimate comfort on a plate.  Is a brilliant nutritious breakfast or a luxury delight at brunch!

Prep takes a minute, place in the oven and when the timer goes off your cheese, egg in toast is ready!

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INGREDIENTS for 1

Slice of bread
1 medium egg
Grated cheddar cheese
Butter

METHOD

Preheat oven to 200c

With the back of a tablespoon press firmly into the centre of the bread. Making an indent for the egg to sit in

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Lightly butter the edges of the bread

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Crack an egg into the indent.  Sprinkle the edges with grated cheese

Place in the oven for 15 minutes. You should get a runny egg!

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Israeli Cous Cous Salad

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For someone that is not partial to cous cous I had never tasted Israeli cous cous until a few weeks ago. Not very cous cous like but is actually little pearl like pasta. I found it to be filling and goes well with all sorts of vegetables. I am writing this post up as I wait here for my husband to come home and try this salad for the first time. I will let you know his verdict. I know it will be good 😉

Enjoy your day, much love, D x

INGREDIENTS

2 cups Israeli cous cous (cooked as per instruction on packet)
285g tinned sweetcorn
1 bag of baby spinach
1 large courgette sliced thinly
12 cherry tomatoes
6 unpeeled cloves of garlic
Olive oil
Salt
Pepper
Lemon juice
Cheddar cheese grated

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METHOD

Preheat the oven to 180°c, put the courgette, cherry tomatoes and garlic into a shallow roasting dish.  Drizzle over with a little olive oil, season with salt and pepper.  Place in the oven for 12 to 15 minutes until tomatoes are cooked through and the courgette slices are soft and tender

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In a large salad bowl, combine all the ingredients, the pre cooked cous cous, sweetcorn along with the roasted vegetables fresh out of the oven

Mix well, smash the cherry tomatoes a little to release some juice for flavour, season with salt and fresh lemon juice

Serve on a bed of baby spinach and sprinkle with cheese.  Feta cheese here would also be a lovely choice

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Spicy Peppered Cassava

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Last week my parents popped round to my home. With lots of food as always but my Dad had an ominous looking small stainless steel container which was warm to the touch.

I took it over to my kitchen, took a spoon, opened the lid and delved in…
Ummm spicy cassava and now I’m sharing this wonderful recipe with you!

Dad, you never cease to amaze me!

Thank you, much love, D x

INGREDIENTS

1 frozen packet cassava steamed until tender. (Slice into small chunks)
2 cloves garlic crushed
1/2 tsp ginger puree
1/2 tsp minced fresh green chilli
1 tbsp sunflower oil
Black pepper and salt to taste
Fresh lemon juice to taste
Freshly chopped coriander to garnish

METHOD

In a large shallow saucepan, heat up the oil on low. 

After a couple of minutes, gently add the steamed cassava along with the garlic, ginger and chilli

Stir fry for a few minutes making sure the cassava is coated in the oil and ingredients

Season with salt, pepper and lemon juice. Combine well

Eat straight away as a starter or a side. Enjoy!