oliveoilandlemon

recipes for healthy living

Tag: primal. vegetarian

Spice Roasted Butternut Squash

Autumn walk

spice onion butternut squsash

It’s the time of year for long walks and food which warms the body and soul. I have switched from salads to roasted vegetables and love adding spices as seasonings. Root veggies are probably my favourite and stand up so well to some gentle spicing. I have taken a leaf from Rick Stein’s book and have been adding red onion to my vegetable tray just before bunging in the oven – they caramelise beautifully and add a delicious kick.

Spice Roasted Squash
Serves 4-6
Oven at 180C
2 Red onions sliced finely
2 tbsp Tomato puree
1 tbsp spice mix from here or your favourite bought spice mix
1 butternut squash peeled, deseeded and sliced

Add the onions to a bowl with the puree and mix well to rub it into the onion
Sprinkle over the spice mix and set aside while you peel and deseed the squash
Lay the squash slices on a flat baking tray and pour over 3 tbsp olive or rapeseed oil
Cover with the onion mix and roast in a hot oven for about 20 minutes until the squash is cooked through
Serve immediately.

Red Bean and Sweet Potato Burgers

OO&L Bean Burgers  II

I have a collection of sauces and salsas which I got recently in a hamper from here. These delicious artisan sauces and salsas from The Scullery are made with great ingredients and really tasty. I’m always happy when I find a good Irish product and deciding how I would use it as opposed to just simply loading it onto a plate of cheese and crackers (although, pretty nice like that too) I decided to throw a few tablespoons into my mix for these veggie burgers – a great way to add some flavour.

The tomato and chilli salsa has a delicious hit of heat and even if you don’t have this one, if you root in the back of your kitchen presses you will find something similar – I bet you got it at Christmas with lots of good intentions to use it but haven’t got around to yet!.
Try these burgers with the salsa and enjoy a delicious meal, loaded with protein and vitamins.

Red Bean Burgers with Tomato Chilli and Coriander Salsa
Makes 6 large or 8 medium

2 Cans of red kidney beans rinsed and drained
1 medium sweet potato peeled and grated
3 tbsp Salsa – I chose the tomato coriander and chili
3 oz breadcrumbs gluten free if possible
Salt and pepper to season

Tip beans and sweet potato into food processor and pulse to lightly process – try not over work as it will turn to mush.
Tip out into a bowl, add the breadcrumbs, salsa and seasoning and mix well.
Damp your hands and shape into 6 or 8 patties, place onto parchment paper and into the fridge for about 30 mins if possible
Heat 2 tbsp rapeseed oil in a pan on a medium high heat.
Add the burgers and cook undisturbed for about 5 minutes.
Gently flip and do the same, add more oil if needed
Serve with some more salsa, salad and enjoy!

A Taste of Autumn.. Aubergine Parmigiana

OO&L Aubergine Parnigiana

IMG_3514

This is a dish that we often have and I have worked on this recipe for many years before declaring myself satisfied. I lay the blame for all the work firmly at the feet of an 80 year old grandfather of the family whose farmhouse we stayed at in Italy a number of years ago. He prepared what has to have been the most amazing melanzane parmigiana I have ever tasted in my life. I wasn’t home long before I started trying to recreate it – I have to say that it has never been quite as delicious as that one but there is something magical about the Italian countryside which probably colors my memories. This one is still good enough to ensure the plates will be licked clean. If you don’t have any pesto, it will still be good but with the pesto it is elevated to the status of absolutely yummy.

Aubergine Parmigiana – a delicious meat free dish, full of great flavours, with many essential B-complex vitamins, minerals all offering potential health effects against cancer, aging, inflammation, and neurological diseases.

Oven at 170C
Feeds 4

3-4 small/medium or 2 large Aubergine
6 tbsp Polenta or more if needed to coat each slice
6 tbsp Oil for frying

1 large bottle of tomato passata (I use Bunalun organic)
4 tbsp basil pesto

1 round of mozzarella
2 oz grated parmesan
1 10″ by 8″ dish

Wash, top and tail the aubergine and cut into long slices about 5mm thick
Line a large bowl with the slices, sprinkle with lots of salt and allow to drain.
(This is a really handy method as the liquid all drains into the bottom of the bowl)
Wipe with a piece of kitchen paper
Tip polenta onto a flat plate
Press both sides of aubergine into polenta to coat
Heat the oil to hot and
fry the aubergine in batches
Don’t overcrowd and you may need to wipe out the pan between batches
Drain on absorbent paper

Stir the pesto into the tomato pasasta
Cover the base of your dish with some of the sauce
Press a layer of aubergine into the sauce
Season and sprinkle over some of the mozzarella,
Cover with more sauce.
Continue until you have no more aubergine
Finish with sauce and the Parmesan cheese

Bake at 170C covered for 30 minutes
Uncover and bake for the final 15-20 minutes until cheese is melted, the top is golden brown.

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