oliveoilandlemon

recipes for healthy living

Tag: vegan

Roast Sweet Potato, Lentil and Spinach Salad

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Great for gut health, perfect for meatfree monday. This is a delicious dressing and takes no time to put together.

Roast Sweet Potato Lentils and Spinach Salad with a Dark Tahini Dressing

Serves 4
2 Sweet potato peeled and cubed
1 tbsp oil
1tbsp Ghormez Sabzi (Optional, See below)
1 tin puy lentils (precooked, 240g Weight)
4 large handfuls baby spinach washed
25g feta shaved finely or in small pieces

Dressing
1 large tbsp tahini (dark if you can get it)
1 clove garlic
1tbsp lemon juice
1tsp honey
1tbp apple cider vinegar
50ml water
Blend everything and taste for seasoning if necessary

Toss the sweet potato in the oil, sprinkle over the Gormez Sabzi and roast for about 15 minutes until cooked
Toss with the spinach, lentils and the feta and add the dressing and mix gently to coat.
Serve.

Note Gormez Sabzi is a mix of dried herbs, chives, fenugreek, parsley and coriander. If you don’t have it simply combine ½ tsp of any of the above dried herbs you have and use as outlined.

Potato Cakes with Corn Salsa and Tamarind Dipping Sauce

potato cakes corn tamarind

This is one of those recipes that works in so many ways. The corn salsa and tamarind can accompany most meat or vegetarian dishes. This came about because I came up with the Tamarind Gastrique and loved it some much, I needed something to go with it. This is the result and these little potato cakes make a great starter or serve with an egg for a more substantial supper.

Makes 8
400gr potatoes, cooked peeled and riced
1 garlic clove peeled and mashed
1 tbsp chopped chilis in oil
2 tbsp each of fresh coriander and flat leaf parsley
2 spring onions finely chopped
100g breadcrumbs to coat

Add everything to the potato except the breadcrumbs. Season well, mash together and shape into 8 patties. Dip in the crumbs and lay on a parchment coated tray and chill for at least 30 minutes.
Heat a tbsp of oil and fry the cakes for a minute on each side and remove back to a tary and keep warm in the oven while you make the sauces.
Serve with the corn salsa and dipping sauce.

Corn Salsa
50g corn kernels
1tbsp dijon
1tbsp capers
1tbsp white wine vinegar
100ml olive oil
2 spring onions finely chopped
1 clove garlic peeled and mashed
2tbsp chopped coriander

Combine everything, taste for seasoning and set aside until needed.

Tamarind Gastrique
25g tamarind paste softened in 50ml hot water
2 cloves of garlic
1 tbsp chipotle in adobo
1/2 tsp salt

Blend everything then pass through a sieve to get mixture really smooth.
Dilute with 100ml of sugar syrup made with 2tbsp sugar and 100ml water

Peanut Butter Fudge

This is my ode to a finger of fudge, one of my all time favourite sweet treats. So easy to make, just 4 ingredients, a lovely little treat, not quite as sweet as the said fudge but that’s no bad thing!.  These need to be stored in the fridge.

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Makes approx 36 pieces

1 cup of coconut butter

4 tbsp chunky peanut butter

2 tbsp chocolate nut butter

1 tbsp honey

Melt everything over a double boiler on a gentle heat until you can stir it to combine everything.

Pour into a cling film lined tin approximately 10cm by 9cm.

Smooth the top until level and put it into the fridge to set.

Remove from the tin and cut into 2cm squares.

If you wish you can cover in chocolate, I did half with 150gr chocolate drops.

Story in the fridge.

 

 

 

 

 

 

Spinach and Chickpeas

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This is such a delicious tasty and filling dish perfect for Autumn. Easy and quick to prepare it is the perfect vegetarian meal if you aren’t a meat eater or pair with fish or chicken if you wish. I always keep frozen spinach in the freezer and it is perfect for this dish, you don’t even have to defrost, simply stir in for the last 5 minutes. This dish is a super meal with protein carbs and good fats and would be perfect for a large family gathering as you can easily double up and make ahead without adding the spinach, then simply reheat and add the spinach as below.

Spinach and Chickpeas

Serves 4 hungry or 6 as a side

1 white onion peeled and sliced
2 cloves of garlic peeled chopped and mashed
1 thumb size piece of ginger peeled and chopped finely
1 tbsp tomato puree
1 tsp each of turmeric, ground cuimin and coriander
1 400ml tin coconut milk
2 medium tins of chickpeas drained and rinsed
200gr frozen spinach
2 tbsp oil
Salt to season

Heat the oil over a medium heat and add the onion until softened but not coloured
Add the ginger and garlic and cook out for about 5 minutes
Dont be afraid to add a splash of water if it looks too dry
Stir in the tomato puree and spices and cook for about 2 minutes
Then add the drained chickpeas and coconut milk, season well and cook for
about 10 minutes until the flavours are well developed.
Taste and be sure to add some more salt if you think it needs it.
Just before serving, add in the frozen spinach and stir through and cook for about 5 minutes.
If you have some fresh coriander, sprinkle this on top.

 

 

 

 

 

 

Cauliflower Alla Primavera

 

Spring Vegetables full of colour make this dish a feast for the eyes and the taste-buds. Usually made with spaghetti but I fancied using some cauliflower instead just to keep it chock full of veggies. For the people in the house who don’t think they have been fed if there isn’t meat or fish then throw an oven baked salmon darne on top to keep them satisfied. I love this for all the goodness and flavour of the vegetables and its easy to prepare once you have your veg blanched.

Cauliflower Alla Primavera
Serves 3-4
1 head of cauliflower stalked and whizzed to ‘rice’
1 small head of broccoli cut into stalks and blanched and refreshed
1/2 courgette washed and cut into batons, blanched and refreshed
3 oz peas cooked and cooled
A handful of cherry tomatoes halved
1 oz toasted pine nuts
Herb oil to serve – see below
4 tbsp rape seed oil
2 cloves garlic
1 tbsp dried oregano

Peel chop and mash the garlic.
Heat 3 tbsp oil and tip in the garlic and cook over a gentle heat until it softens then tip in the cauliflower and the oregano- keep it at a medium heat for about 10 minutes until it softens. Keep warm while you prepare the rest of the vegetables.
Heat 2 tbsp oil in a pan and tip in the broccoli and courgette , season and gently cook until it is warm – about 2 minutes.
Add the tomatoes and peas and cook for a further minute.
To serve, spoon some of the cauliflower rice into a bowl, spoon over a selection of the vegetables.
Sprinkle over the pine nuts and a few tbsp of herb oil.

Herb Oil (Perfect over salads, meat, quiches)
2 handfuls each of flat leaf parsley coriander and mint
Enough good olive oil to cover the herbs by at least an inch
Whizz in the blender and season with a drop of salt and a glug of apple cider vinegar.