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.

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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

Crunchy Quinoa & Roast Aubergine Salad

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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

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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

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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. 

Chilli & Garlic Flatbread

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My 3 year old son kept eating these flatbreads despite the fact that he occasionally got the odd chilli flake. He just kept on going. So very moreish are these flatbreads! That once you start, you won’t be able to stop!

INGREDIENTS

1 cup wholewheat/chapati flour
1 cup self raising flour
1 tsp salt
1 tsp garlic granules
1/2 tsp dry chilli flakes
2 tsp sunflower oil
Boiling water to knead
Sunflower oil for cooking

METHOD

Place both types of flour in a large mixing bowl with the salt, garlic granules, chilli flakes and 2 tablespoons of oil.

Use fingers to make a crumble consistency. Add boiling water gently to form a soft dough

Bring together and knead for 5 minutes

In the meantime heat a non stick frying pan on a medium heat

Take about a tablespoon and a half of dough. Roll flat to about a 10cm diameter disc

Place in the frying pan.  Cook on both sides until golden brown, using a little oil to aid the process

Serve hot with lashings of butter

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Cauliflower Crumb

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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

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METHOD

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

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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Pizza Dip for Popcorn

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We are so used to now having different flavours of popcorn with chilli and chocolate and lime and lemon infused through the kernel.  However how about a popcorn dip?

You’re either a salted or a sweet popcorn fan. I love both! 😉 I had popped a bag of salted corn in the microwave and then thought I wanted pizza too.

So this is how the inspiration came for the fresh tomato pizza dip!

Easy, quick and healthy!!! Great if you want to snack on something light but it’s bursting with flavour

INGREDIENTS

1 punnet of mini plum tomatoes
2 garlic cloves
1 tsp dried oregano
Salt to taste
1 tbsp extra virgin olive oil
1 small green chilli optional

METHOD

Blitz the  tomatoes, garlic, salt and chilli together in a blender

In a medium saucepan heat the olive oil with the oregano on a slow heat

Pour in the tomato mixture, stir well. Bring the dip to a medium boil and then simmer for 15 minutes

Serve your tangy dip with fresh salted popcorn

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Spicy Edamame Beans

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Himalayan salt is extremely new to me but I’m loving the benefits! I enjoy it in my food! I am now bathing in it and I also have a Himalayan rock salt lamp to calm me down at the end of the day. Nutritionally packed with over 80 healing minerals it’s an amazing addition to our diet and lifestyle.

I extremely enjoy it when it is sprinkled on edamame beans with various different spices.  Such a distinctive salty taste and very, very moreish!

I normally wait on them in restaurants but a few weeks back I spotted a frozen variety and I was ecstatic!  I haven’t stopped eating them since…

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INGREDIENTS

200g Edamame beans in pods, cooked as per instruction
Himalayan rock salt to taste
1 tsp garlic powder
1 tsp chilli powder

METHOD

Sprinkle all seasoning on the cooked edamame bean pods

Make sure all covered in the salt and spices

Ready to pop them into your mouth!

(Himalayan salt picture courtesy of Thesnowfairy.com)

A Silky Courgette Pasta Sauce

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It’s the time to be sneaky again. Vegetables will be disguised in many forms so that our little ones will eat and hopefully enjoy them through the flavour rather than texture. I feel it is the texture that many children fear when it comes to eating fruit and vegetables. I couldn’t do aubergine when I was younger as it felt rather slimy on my tongue! Now I can’t live without them! Thanks to my Mum’s perseverance in feeding them to me.

Pasta is always a winner and chunks of courgettes are not appealing to our children so blitz it, make it smooth and silky! They’ll be none the wiser!

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INGREDIENTS

1 large courgette
1 tin plum tomatoes
3 garlic cloves
1 level tsp dried oregano
Dried chilli flakes to taste
Salt to taste
1 tbsp olive oil
100ml water

METHOD

Blend the courgette, tomatoes and garlic to a smooth paste with the water

Heat up the oil on a low heat in a medium saucepan with the oregano and chilli flakes.  Once the oil starts to sizzle slowly pour in the tomato blend.  Stir in the salt

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Keeping on a low heat, allow to simmer gently for 20 minutes, stirring occasionally.  Whilst the sauce is cooking through put on your penne pasta to boil

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Serve the sauce on a bed of pasta with a sprinkling of grated mature cheddar cheese

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