Spicy Edamame Beans

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…

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)

Super Soya & Quinoa Stuffed Peppers

I have always used rice as a stuffing for roasted bell peppers but because I am trying to eat low fat! (Trying desperately!) And high in protein! I thought soya and quinoa would be the perfect combination and would really compliment the pepper.

So earlier this week, I got my experimenting apron on and started a recipe that I wrote up as I cooked it.  This is one thing I am really enjoying about food blogging as I know I have to create and make new dishes whether mine or gorgeous recipes I find online! Especially from all of you my friends x And I am loving every minute of it!

My husband, loved them but I don’t think four pepper halves is enough as it is a light meal. It can be an ideal starter or just make more of it!! Which I intend to do next time.  For now these quinoa & soya mince peppers are making there way to Angie’s Friday Fiesta Party over @ The Novice Gardener. Come share your lovely recipes there! The more the merrier! we will have sooo much fun! 

Have a super duper weekend! Much love D x

INGREDIENTS

4 bell peppers deseeded and halved
150-200g soya mince frozen
2 garlic cloves crushed
1 tomato chopped
1 tbsp olive oil
⅓ tsp dried coriander leaves
150g crushed tomato passata
½ tsp salt or to taste
½ vegetable stock cube
1½ cup pre cooked quinoa
Squeeze of fresh lemon
Boiling water to thin out
2 Green chilli chopped
Grated Cheddar cheese

METHOD

• Preheat the oven to 190°c and place the peppers on a roasting tray having greased them a little with olive oil.  Roast for 15 minutes until the peppers are slightly tender

• Meanwhile heat up the oil in a medium saucepan on a low heat.  Sprinkle in the coriander leaves and sauté the chopped tomato

• Pour in the passata, stir in the salt and crumble in the stock cube.  Mix well and cook cook for 5-7 minutes

• Throw in the soya mince and add a little boiling water to thin the sauce out.  Cover and cook for 15 minutes on a low heat

• Mix in the pre cooked quinoa

Into the soya mince and squeeze in a little lemon juice

• Fill the semi roasted peppers and fill with the quinoa stuffing, throw over some green chilli and grated cheese to form a topping

• Place back in the oven for 10 minutes or until the cheese has melted

• Serve with some crusty bread or a salad of your choice

A Cannelinni Bean & Soya Mince Kheema

When I first had soya mince at a young age I really questioned in my mind if what I was eating was actually vegetarian. It looked so similar to mince that I didn’t like the texture! As my palette matured over the years, I have very much come to loving it. I use it a lot, as a good source of protein!

I thought to team it up with some beans to make it even more healthier. The end result was a great seasoned and spiced curry which made me feel good after I had eaten it!

INGREDIENTS

300g frozen soya mince
1 tin cannellini beans drained and rinsed
1 medium white onion finely chopped
½ tsp grated ginger
2 garlic cloves crushed
1 cup water
100-150g tomato passata
1 tbsp sunflower oil
¼ tsp mustard seeds
2 cloves
¼ tsp dried chilli flakes
Pinch of asafoetida
¼ tsp turmeric powder
½ tsp ground cumin & coriander powder
½ tsp salt or to taste
1 tsp tavafry masala/garam masala

METHOD

• Heat the oil in a medium saucepan, sauté the onion, garlic and ginger along with the mustard seeds, chilli flakes and asafoetida

• Add a little water and throw in the dry spices, stir well and lower the heat

• Pour in the passata with salt and cook on a low simmer for 7-8 minutes

• Carefully add the soya mince along with a cup of water and combine well with the masala sauce. Cover and simmer for a further 10 minutes

• Drop in the beans and mix, simmer for a further 10 mins on a low heat

• Finish off garnishing with freshly chopped coriander. Serve with some chapati, rice or both! Enjoy x