oliveoilandlemon

recipes for healthy living

Tag: vegetarian

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.

Huevos Rancheros Pancakes

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Pancake Huevos Rancheros – Something different for Pancake Tuesday

This is an amazing way to amp up pancakes so make load of your favourite pancakes then keep some cooked ones as leftovers to make this delicious alternative Huevos Rancheros, so much better for you than eaten with a load of nachos.

Black Eyed Bean Topping

1 tin black-eyed beans net weight 240g
5 cherry tomatoes deseeded and chopped finely
1 red onion finely chopped
2 spring onions finely chopped
3tbsp fresh chopped coriander
Zest and juice of a lime
Salt to season

Per person

1 pancake
1 egg
20gr grated sharp cheese of choice like a strong cheddar, Montery Jack, Montgomery or similar
¼ avocado chopped

Method
Oven at 200C
Place the pancake on a lightly oiled sheet. (I was able to do 2 at a time on a flat baking tray).
Very lightly oil or butter the edge of the pancake.
Place the cheese on the pancake and make a well in the centre you can break the egg into – the cheese will hold it in place.
Crack the egg into the well and season well
Bake in a hot oven -should take about 8minutes for soft centre or a little longer if you prefer.
Remove and spoon the bean salsa all round and add a squeeze of lime and some chopped avocado.