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.

Sneaky Mums & Their Recipes!

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So it’s official! I am like my mum and we are exactly the same!! Both of us were very cheeky and sneaky today in getting our children to eat goodness as they are unwell. One big child, being me and my little ‘un. My mum made me an extremely spiced ginger tomato soup to help my cold and I made chapati flat bread with broccoli and cauliflower to get vegetables into my youngest!

It worked, the soup was so refreshing and allowed me to breathe again properly after days of being blocked up. Whilst my little one munched away on the green chapati not knowing that he was eating lots and lots of vegetable goodness! Worked out for both parties!….

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INGREDIENTS

1 small broccoli in florets
1 small cauliflower in florets
1 clove garlic minced
½ tsp grated ginger
1 tbsp soft cream cheese
2-3 tbsp sunflower oil
200g chapati flour
1 level tsp salt
1 level tsp garam masala
1 heaped tsp cumin & coriander powder
Flour for rolling
Butter for spreading

METHOD

Boil the cauliflower and broccoli until tender.  In a food processor put the boiled florets with everything except for the flour

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Whizz into a thick paste, will look a bit like a pesto, gradually add the flour to form a soft dough

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Heat a non stick frying pan on a medium heat

Take about a tablespoon and a half of dough, roll into a ball, dust in some flour and gently roll out into a flat round approximately 6 to 7 cm

Place into the frying pan, wait for a minute or so until it bobbles, turn over and cook until both sides have a few brown spots. Make sure the flatbread is cooked all the way round

Serve with a little melted butter

I’m taking some over to Angie’s Fiesta Friday Party!

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A Baked Broccoli Kofta Curry….

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I absolutely love to find new recipes to try and am able to get a variety everyday on the Facebook interactive food group. With over 6000 members, I have made many friends and you can imagine the amount of vegetarian food dishes, recipes and ideas that are flying around.

I see so many that I wish to make, that now I have started to bookmark them. The first one I couldn’t wait to cook was The Baked Broccoli Kofta Curry by Swathi Pareek @ Cooking wid joy and what an outstanding recipe. Firstly what stood out at me was that the koftas were baked rather than fried and the ingredients were really healthy with hardly any use of oil.

What resulted was a superb curry with an intense broccoli hit of kofta in the most delectable tomato based curry. Swati! What a fantastic recipe!! One I know I will be making over and over again. Thank you so much!

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It’s a must make…Do visit Swati and check out more tasty vegetarian recipes. Hope you all enjoy it. Have a relaxing, stress free Sunday! Much love D x

I followed the recipe with one acception.  I added a handful of cheddar cheese to the broccoli mash!  You know me and cheese! Lol!

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A Spicy, Sour, Stalk Salsa..My 500th Post!

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I steamed some broccoli for dinner yesterday and I was left there standing with a good looking raw broccoli stalk in my hands!  All that came to mind was a fresh tangy salsa.  I had some juicy plum tomatoes to use so this is what came about.

A salty, spicy and sour crunchy salsa to tantalise your tastebuds!  It did mine.  When I gave my husband some to try, he couldn’t figure out that I had used the broccoli stalk.  At first he guessed it was raw mango and then cucumber.  I told him, and he was pleasantly surprised.  So for all you non broccoli lovers out there…try this! You may enjoy it! 😉

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INGREDIENTS

Raw broccoli stalk, diced
Handful of baby plum tomatoes
Fresh lemon juice
Piri piri spice
A pinch of ground cumin powder
Salt to taste

METHOD

Take the diced stalk and place in a bowl.  Add all the ingredients and combine well.  Use the lemon and piri piri spice according to taste. I like mine very lemony and spicy!

Eat immediately or set in the fridge until you’re ready to eat. 

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Cheese, Cauliflower & Broccoli Patties

Give these a go…When you want to snack on something! Great for a picnic too!
Enjoy friends, much love D x

Shivaay Delights

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So I went food shopping yesterday and I saw a packet of freshly prepared broccoli and cauliflower florets! So vibrant in colour that it set my mind off to what I was to make with it when I got home. So the packet found its way into my trolley and soon after into my kitchen.

The idea that I had, was to make these cauliflower, broccoli and cheese patties. So once I put all the shopping away I started on the task at hand. These crispy and tasty patties were created. Easy, fun and simple…give them a go and let me know what you think. Have a tremendous Thursday! Much love D x

INGREDIENTS

Cauliflower florets half
Broccoli florets half
1 onion
2 to 3 cups self raising flour
1tbsp oil
1 tsp salt
1/3 tsp garlic granules
1/3 tsp chilli powder
2 tsp coriander and cumin powder
Handful of…

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Cheese, Cauliflower & Broccoli Patties

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So I went food shopping yesterday and I saw a packet of freshly prepared broccoli and cauliflower florets! So vibrant in colour that it set my mind off to what I was to make with it when I got home. So the packet found its way into my trolley and soon after into my kitchen.

The idea that I had, was to make these cauliflower, broccoli and cheese patties. So once I put all the shopping away I started on the task at hand. These crispy and tasty patties were created. Easy, fun and simple…give them a go and let me know what you think. Have a tremendous Thursday! Much love D x

INGREDIENTS

Cauliflower florets half
Broccoli florets half
1 onion
2 to 3 cups self raising flour
1tbsp oil
1 tsp salt
1/3 tsp garlic granules
1/3 tsp chilli powder
2 tsp coriander and cumin powder
Handful of mature cheese
Fine semolina for coating
Sunflower oil for shallow frying

METHOD

● Boil the cauliflower, broccoli and onion. Once soft after about 5-8 minutes, drain and then blitz all three in a food processor

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● Season with the salt and spices. Add the one tablespoon of oil and blitz to combine, stir in the cheese

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● Gradually add the flour until you get a soft thick runny batter

Heat up 1cm depth of sunflower oil in a non stick frying pan on a medium heat

● Take one tablespoon of cauliflower batter. Roll in some semolina and flatten to form a pattie

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● Gently place in the frying pan and shallow fry for a few minutes each side until both sides are golden brown

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● Serve with barbecue sauce or a chutney of your choice

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Spicy Broccoli & Tomato Soup

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I wandered my way down a narrow staircase into our small basement staff room, quite a few years ago…To find one of my colleagues who is also a wonderful friend sipping on some delicious broccoli soup she had made and was having for her lunch.

Always the healthy one..apart from the sneaky Egg Mcmuffins we occasionally treated each other to!!! JK as we fondly called her used to bring her lunch from home whilst I would be the unhealthy one and buy from outside! But the aroma of this broccoli soup prompted me to ask her for the recipe and I’m so glad I did. Such a healthy, filling and vitamin packed soup! Thank you soo much for sharing this soup with me and allowing me to share it now with everyone x

I’ve added a little vegetable stock cube to intensify the taste of the broccoli. Also the paprika adds a little heat. Really gorgeous on its own or with some bread

I was also inspired by Sophie @ foodie files who made a gluten free broccoli and cheddar soup and posted it recently. It reminded me of my broccoli soup memory with JK. Thanks Sophie, please check out her lovely blog and recipes!

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INGREDIENTS

1 large broccoli separated into florets
2 small tomatoes
2 garlic cloves peeled
½ vegetable stock cube
boiling water
Salt to taste
⅓ tsp paprika

METHOD

• Boil the broccoli, tomatoes and garlic cloves together in a large saucepan for approximately 10 minutes until everything is soft and tender

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• Take half the water out after the veg has been boiled. Stir in the stock cube, salt and paprika

• Using a handheld blender very carefully blitz the veg into a soup. If the consistency is too thick then add some water

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• Serve in a shallow soup bowl with a little grated mature cheese on top!

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and if your anything like me I sprinkled some chilli flakes onto the soup also!

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