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 Spicy Chipotle Tomato Sauce

The perfect sauce for your gnocchi. Smoked Chipotle chilli flakes with fleshy tomatoes crushed with garlic salt and pepper and a little bit of rape seed oil. Which in turn gives you a wonderful aromatic spicy and yet tantalizing sauce for any pasta dish!
All you do is blitz all the ingredients and gently cook through to fuse all the flavours.

INGREDIENTS 

1 tin crushed/whole tomatoes

1 medium white onion

2 garlic cloves

1 tbsp rapeseed oil 

2 pinches chipotle dried flakes

1 tsp garlic salt

Ground black pepper to taste

Dried Oregano to taste 

Salt to taste 

METHOD 

Blend the tomatoes, onion and garlic cloves together

Heat the oil in a medium saucepan. Sprinkle in the chipotle flakes, pepper, dried oregano  and garlic salt as the oil heats up

Keeping on a slow heat, pour the tomato blended mix. Season with salt, stir and cover the saucepan

Cook for 20 minutes, stirring occasionally 

Serve with gnocci or your favourite pasta

Enjoy!

Crushed Mushroom Pasta Sauce

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Mushrooms = A no go zone for children!! But this yummy sauce will have them eating them in front of your very own eyes!!!

INGREDIENTS

1 Punnet of button mushrooms
200 ml crushed tomato
3 garlic cloves crushed
Salt to taste
Chilli flakes to taste
1 tbsp olive oil
1 tsp dried oregano

METHOD

Blitz the mushrooms until small pieces

Heat up the oil with the oregano and chilli flakes. Wait for the oil to sizzle

Add in the mushrooms and garlic. Sauté until a little water is released from the mushrooms

Pour in the crushed tomato with salt. Stir and cook through on a slow heat for 20 minutes, Stirring occasionally

Serve on a bed of cooked fusilili or penne pasta

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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

Avocado, Banana Smoothie

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So you know when you first have a baby and the first foods to wean them on are avocado and banana smashed together.  I never tried it until now! But I can see why  babies like it.  I incorporated these two wonderful superpower food ingredients into the smoothie for today with blueberries full of antioxidants but to add a slight kick with a strawberry cordial running through it!

Such a creamy consistency. Blend yourself one…sit back and enjoy your weekend! Much love D x

INGREDIENTS

Half an avocado
1 small banana
Handful of frozen blueberries
200ml diluted strawberry cordial drink

METHOD

Blitz well in a blender or smoothie maker. Add water if you like it more juice like

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A Minty Fruit Smoothie

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We are going to have pizza tonight, so an hour before I decided to line my stomach with a fresh minty and fruity smoothie.  This way I’ll feel a little less guilty knowing that I have fruit in my tummy before I consume huge amounts of pizza yumminess!

INGREDIENTS

1 small banana peeled
7 strawberries
1 pear sliced into chunks
A few sprigs of fresh mint
1 cup pineapple juice

METHOD

Blitz all the ingredients in a Nutri Bullet or blender until smooth

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Serve with some ice or add a little water if the smoothie is too thick

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Worded Wednesday

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We have just hit the magic 11k number in our group “Sharing Food With Shivaay Delights”

If you are on Facebook, please feel free to join us on our food journey, where we share our love of vegetarian food on an international scale.

Come post your foodie blog posts!  Hope to see you all there…

Much love, D x

https://www.facebook.com/groups/sharingfoodwithshivaaydelights/

Fuss Free Vegetarian Biryani

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Sometimes I do wonder if I can invest more time in photography because of all the wonderful pictures I see my fellow food bloggers post. I do feel strongly however that it is all about the food and recipes so I like to share the recipe as soon as possible and as many recipes as I can.

I do hold my fellow food bloggers in very high esteem that take skilled food photographic pictures. I hope one day to be as half as good as them!

This fuss free biryani, I made a few days back. It went down really well with the in laws and we especially enjoyed the crisped rice that baked to perfection.

Hope you enjoy this dish and are having a wonderful weekend. Much love, D x

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INGREDIENTS

2 carrots grated
1 courgette grated
1 red onion diced
1 red bell pepper diced
¾ tsp ginger paste
1 large cup frozen peas
1 tin sweetcorn rinsed
1 tbsp sunflower oil
Pinch of cumin & mustard seeds
Pinch of red dried chilli seeds
2 cloves
2 tbsp Biryani masala to taste
1 tsp turmeric powder
2 tsp ground coriander and cumin powder
1- 2 level tsp salt or to taste
300g tomato crushed passata
2 tsp tamarind sauce
½ tsp brown sugar
Water

A whole large pot of pre cooked boiled rice

METHOD

In a large pot, heat the oil on a medium heat, throw in the mustard and cumin seeds.  Once they sizzle away, sprinkle in the red chilli seeds.  Sauté the red onion and pepper until soft

Mix in the grated carrot and courgette with all the seasoning and spices.  Combine well, reduce to a low heat, cover and cook for 10 minutes

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Add the sweetcorn, peas and tomato passata. Stir well and simmer for a further 10 minutes.  Meanwhile pre heat the oven to 200°c

Once the biryani veg is prepared.  Layer a large rectangular oven dish with the boiled rice (2cm depth)  pour over all the prepared curry and spread evenly.
Cover with the remaining rice

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Place in the oven for 30 to 40 minutes until the top rice layer is nice and crispy.  Serve with a cooling raita or kadhi

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Quorn Protein & Peas Curry

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If you want something healthy, tasty and low fat, don’t go anywhere! I have created my non guilty version of the classic Indian matar paneer dish without the guilt! And the paneer?!
Fully packed with protein, which will keep you going for longer and stop you from snacking, especially if you have this curry for lunch. But don’t worry I know this maybe to healthy for some of you so my apple crumble recipe is coming up soon…

Enjoy, hope you’re all well…I am sooo excited as I have a lot more creative vegetarian dishes on the way!..until then, much love, D x

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INGREDIENTS

300g Quorn chicken style pieces or soya chunks
2 cups frozen peas
1 medium onion diced
2 cloves garlic crushed
½ tsp minced ginger
250g crushed tomato passata
Pinch of mustard seeds
Pinch of cumin seeds
1 tsp garam masala
¼ tsp turmeric powder
2 tsp ground cumin & coriander
Salt to taste
½ tbsp sunflower oil
Water for sauce

METHOD

In a large nonstick saucepan,  heat the oil on a medium heat with the mustard and cumin seeds.  Once they start to sizzle,  add the onion, ginger and garlic into the pan.  Sauté until translucent

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Sprinkle in the garam masala, cook through for a minute or so. Stir in the tomato passata along with all the seasoning.  Let the sauce bubble then place the chunks of quorn into the saucepan.  Mix well, you may need a little water to help the tomato coat the quorn

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Reduce the heat, cover and simmer the curry for 10 minutes.  Add the peas, stir and simmer for a further 7 to 10 minutes

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Serve up with some rice or chapati

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