oliveoilandlemon

recipes for healthy living

Tag: vegetarian

Gnocchi with Broccoli, Capers and Roasted Peppers

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This is the perfect dinner in a hurry from store cupboard essentials. We always have jars of cooked red peppers and gnocchi in the fridge. The capers are a delicious addition however if you don’t have them still make it, it will be almost as delicious without.

Gnocchi with Broccoli, Capers and Roast Red Peppers

Serves 4

2 shallots

1 tbsp oil

1tbsp capers

500g potato gnocchi dumplings

1 medium broccoli in florets, blanched for 3 minutes

500ml tomato passata

140g chopped cooked peppers (from a jar)

Place 1ltr boiled water into a medium pot, add 1tsp salt, bring back to the boil and add the gnocchi.

When they rise to the surface, remove to a tray lined with greaseproof paper

Meanwhile, slice the shallots finely and fry in the oil until well golden.

Set aside and add the gnocchi to the pan and fry for 1 minute each side until golden and remove and keep warm.

Add the tomato passata to the pan, the chopped cooked peppers and season well, taste and if necessary, add a pinch of brown sugar, Stir in the gnocchi, broccoli and the capers and bring everything back to warm again.

Serve in bowls with an optional grate of parmesan.

Bean Hotpot with a Spice Butter Topping

A delicious way to eat less meat the whole family will enjoy plus a versatile spice butter which will work with lots of dishes.

Lentil Hotpot

3 Bean Hot Pot with Spice Butter Topping
Serves 4
For the Hotpot
1 tbsp oil
1 medium white onion, diced
2 garlic cloves peeled, mashed and chopped
1 tin each of red kidney beans, lentils and black beans (or your favourite of choice)
1tsp each of smoked and hot paprika
400ml tomato passata
3 medium potatoes peeled and very thinly sliced
Salt and freshly ground black pepper
4 tbsp chopped flat leaf parsley
3tsp spice butter – below

Heat the olive oil in a pan, then add the onion and garlic. Cook for about 3 minutes until the onion is soft and golden. Increase the heat, and then add the lentils and beans, cook for about 1 minute then add the passata, season well and bring to the boil then tip into an oven proof dish.
Cover with a layer of thinly sliced potatoes, season and add another layer until all your potatoes are used. Pat some of the spice butter on top and cook for 30 minutes in the oven until the potatoes are tender and golden brown. Serve with a sprinkle of chopped flatleaf parsley on top.

Spice Butter – This is delicious on any chili dish or stirred into the pan when you are cooking some vegetables or even a slice on the top of some meat or fish before you put it in the oven.
1 tbsp olive oil
2tsp ground cumin
1tsp chilli powder
2 tsp smoked paprika
1tsp balsamic vinegar
1 tsp tomato ketchup
1tsp Worcestershire sauce
100g butter or coconut oil, softened to room temperature

Heat the olive oil in a frying pan and lightly fry the cumin, chilli powder and paprika for about a minute. Add a splash of water if needed, add to a bowl and add the rest of the ingredients; mix well and chill until needed. Store in the fridge covered when you aren’t using it.

Bean Burgers with Raita and Pickles

Bean Burgers with Raita and Pickles

I love bean burgers but they do need lots of fresh herbs and seasoning to help them along and are delicious with the sharp tang of some crunchy pickles as well as the raita. Simply delicious.

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Makes 4
1 tin each of butter and haricot beans net weight 240g each
3 spring onions trimmed and sliced
20g sun dried tomatoes rehydrated and roughly chopped
1tbsp each of chopped mint and parsley
1tsp ghormez sabszi (optional – it is a mix of dried med style herbs)
1tbsp sesame or rapeseed oil
Salt and pepper
20g panko breancrumbs

Tip everything into the blender bar the panko and blitz
Tip out and with wet hands form into 4 burgers
Coat them in the panko by pressing down gently into it and then put into the fridge to chill
To cook heat 1tbsp oil and cook on both sides for 1 minute to brown then finish in the oven for 10 minutes.

Raita
3tbsp Greek style natural yoghurt
1tsp garlic puree
1tsbp fresh chopped mint
6cm piece of cucumber washed deseeded and diced
Mix everything and season to taste.

Chickpeas and Squash

Chickpeas with Butternut Squash

A great vegetarian option and could be combined with rice instead of the squash for a variation on another night.

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1 butternut squash cut in half length ways
2 tins chickpeas drained
2tbsp rapeseed oil divided
1 medium white onion
1tbsp tomato puree
1tsp each nigella, cumin, coriander, turmeric, dried chilies
3 cardamom pods bruised to release their seeds
2 cloves of garlic peeled and mashed
4cm piece of ginger peeled and grated
1 tin coconut milk (you can use light if you like)
2 tbsp fresh herbs flat leaf parsley or coriander
A squeeze of lemon or lime

Oven at 180C
Sprinkle the squash with 1 tbsp of oil, season well and using a sharp knife, cut into it at intervals to ensure even cooking.
Bake for about 30 minutes until tender.
Meanwhile heat the oil over a medium heat, add the onion and cook until tender.
Add in the garlic, ginger and spices and cook for 5 minutes until the spices have lost that rawness.
If it seems to dry just add a splash of water.
Stir in the puree, the coconut milk and stir to combine.
Add the chickpeas and cook over a medium heat for about 10 minutes until the chickpeas are warm and the flavours are well developed.
Stir in 1 tbsp fresh herbs and a squeeze of lemon juice to finish.
Serve with the roasted butternut squash or with rice on its own if you prefer.

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.