Giant yorkshire pudding roast dinner

Bringing a special (and filling) touch to Sunday lunch. You won’t be needing a big dinner after this, that’s for sure.

Ingredients:

For the Yorkshire puddings

• Olive oil
• 200g plain flour
• 1 tsp salt
• 6 free-range eggs
• 450ml milk

For the roast dinner

• Olive oil
• 4 large potatoes, peeled and chopped in half.
• 2 tbsp flour
• 6 large carrots, chopped into quarters
• 2 onions, chopped into quarters
• 1/2 savoy cabbage, shredded
• 100g frozen peas
• knob butter
• 8 vegetarian sausages of your choice.
• 3 tbsp gravy granules
• 2 tsp yeast extract (marmite)
• dash red wine

For the stuffing

• 1 onion, peeled and finely chopped
• 4 fresh sage leaves, finely chopped
• 80g white breadcrumbs
• 1 free-range egg, beaten

Method:

1. Preheat oven to 230c/ 210c Fan/ Gas 6-7
2. Pour 2 tbsp olive oil into 4 sandwich cake tins and place in the oven until very, very hot. (Careful!)
3. Put the flour and salt in a large bowl and make a well in the centre. Add the eggs and a dash of milk and whisk until smooth. Then add the rest of the milk slowly until fully combined.
4. Pour the batter into the four tins equally and place back into the oven for 20-30 minutes, or until the sides have risen and the pudding is golden. Turn the dishes around after 10-15 minutes to ensure an equal rise on all sides.
5. Add 4 tbsp olive oil into a deep roasting tray and place in the oven.
6. Drop the potatoes into a saucepan filled with cold water and bring to the boil. Leave bubbling for 10 minutes or until cooked but still firm. Drain the pan then add the flour and shake with the lid on to the fluff up the sides. Leave to rest.
7. Carefully, remove the tray from the oven and tip in the floury potatoes. They should sizzle spectacularly. Add the carrots and onion. Place back into the oven and reduce the temperature to 180c / 200c Fan/ Gas 5-6. Cook for 45 minutes or until golden. Shake the tray every 15 minutes and be careful not to overcook!
8. For the stuffing, sweat the onion in a dash of oil until soft. Remove from the heat and add to an ovenproof bowl with the sage and breadcrumbs. Season well and then stir in the egg. Flatten with the back of a spoon and pace in the oven for 30-35 minutes or until a crisp top has formed.
9. Place the cabbage and peas into a saucepan half filled with boiling water. Add the butter and boil for 15 minutes or until cooked.
10. Put the vegetarian sausages into the roasting tin with the veggies and potatoes and leave to cook for 15 minutes.
11. In a gravy boat, mix the gravy granules with 230ml boiling water and the yeast extract as well as a good glug of red wine, if using.
12. Place the giant Yorkshires in the oven for 2 minutes to warm through.
13. To serve, place the sausages with all the trimmings inside the Yorkshire and drizzle over the gravy.

 

Tip: Use seasonal veg where possible and add mulled wine to your gravy at Christmas!

Blackened Salmon with Kale and Asparagus

Blackened Salmon with Kale, Asparagus and Feta

These Salmon filets are dredged in a flavorful spice mixture, cooked to perfection and served over sautéed kale and asparagus. The perfect healthy lunch or dinner – serve over noodles, rice or quinoa, cauliflower rice for Paleo options.

Serves 2

Cooking time: 30 minutes

Ingredients 

• 2 tsps Paprika
• 1 tsps Dried Parsley
• 1 tsps Dried Oregano
• ½ tsps Salt
• ½ tsps Black Pepper
• ¼ tsps crushed chilli flakes, optional
• 2  Salmon Filets
• 1tbs Olive Oil, divided
• 2 handfuls of kale
• 6 pieces of asparagus
• 2 Oranges
• 100g Noodles cooked to packaging directions
• tsp soy sauce
• Sprinkling of feta

Method

1. In a bowl, combine the paprika, dried parsley, chilli flakes and oregano with salt and pepper. Press the flesh (topside) of the salmon filets into the spice milk, pressing to make sure they are well coated.
2. In a medium saucepan, heat half the olive oil until very hot. Add the salmon filets flesh side down and cook for 3 minutes per side. Remove from the skillet and place until the grill at 160 degrees for 10 minutes or until the fish is just cooked through and flaky.
3. Heat the remaining olive oil in the same pan and add in the kale and asparagus. Season lightly with salt and pepper and stir it around the pan until it begins to wilt. Squeeze the juice of two oranges over the vegetables.
4. Cook the noodles to package instructions.
5. Assemble your bowls! Add your base – in this case noodles with a drop of soy sauce; top it with a generous portion of kale and asparagus and then top with a filet of salmon and sprinkle with a generous helping of feta.
6. Enjoy!

Healthy, Vegetarian Curry

Vegetarian Curry with Brown Rice

 

Serves Two

Cooking time: 30 minutes – 1 hour

Ingredients 

• 200g can of coconut milk
• 100ml water
• 2tbs madras curry paste (alternative pastes can also be used)
• 1 large carrot
• 1/4 broccoli head
• 1 large onion
• 1 sweet potato
• 100g brown rice cooked to packaging instructions
• pinch of salt

Method

1. Cook the brown rice to packaging instructions in water with a pinch of salt 
2. In a large wok or frying pan, heat the curry paste for 1 minute before adding the coconut milk and water.
3. Chop all of the vegetables to desired thickness and add to the curry broth. N.B The larger the vegetables, the longer the curry will takes to cook. I like to keep my onions in quite large chunks, rather than finely chopped.
4. Boil until the vegetables have cooked, for around 20 minutes. Season well and serve in a bowl.

 

 

 

Black bean ‘meat’balls in red pepper soup

For the soup:

• 1 tsp olive oil
• 1/4 medium onion, sliced
• 1/2 cloves garlic
• 2 roasted or slow cooker red peppers
• 1 cup of vegetable broth
• 2 sprigs of thyme (or about a tablespoon dried)
• pinch salt
• pinch pepper
• dash of your favourite hot sauce

“meat”ball

• 1 cup slow cooked black beans
• fresh basil, chopped
• some bread crumbs
• 1 egg
• 1 tsp paprika
• pinch salt
• pepper to taste

Instructions

1. In a wide-bottom pot, heat the olive oil over medium heat. Add the sliced onions when it is nice and hot. Cook until they are starting to get soft, about 5 minutes.
2. Crush the garlic with the side of a knife. Add them whole to the onions and continue to cook until the onions and garlic are starting to brown, about another 5 minutes.
3. Add the roasted red peppers. Don’t worry about chopping them.
4. Add stock and thyme, and bring the mixture to a boil. Reduce to a simmer and let cook for about 20 minutes.
5. Remove the soup from the heat and discard the thyme stems. Use an immersion blender to puree the soup very well.
6. Season with salt and pepper. Add a dash of hot sauce if you want (taste it first).
7. Meanwhile, in a large bowl combine the drained black beans, basil, bread crumbs, egg, paprika, salt, and pepper. Use a potato masher to combine the mixture and smoosh the beans.
8. Form the bean mixture into “meatballs.” In a large saucepan, heat 2 tablespoons of oil. Add the “meatballs” when it is hot, cooking in batches if necessary. Cook for a minute or two, until browned, then gently turn them with a spatula. Continue cooking and turning until all sides are browned. Repeat with the remaining “meatballs.”
9. Ladle the soup into 4 bowls and top with meatballs. Garnish with fresh basil, thyme, sour cream, or Greek yogurt.

Yum Yumm

Buddha Bowls

The Buddha Bowl is filled with pure simple food and  is all about gratitude and nourishment.

Firstly, it is important to find the perfect bowl, that to you can grow accustomed to to appreciate the food within.  You might even want to use chop sticks for the ‘mood’.

There are four key components to the Buddha Bowl:

1. Raw Organic Greens
   • (e.g. Kale, Arugula, Watercress, Avocado)
2. Raw or Steamed Vegetables
   • (e.g. Asparagus, Sweet Potato, Carrot, Butternut Squash)
3. Vegan Source of Protein
   • (e.g. Garbanzo, Black or Kidney Beans. Quinoa, Brown Rice. Walnuts, Pumpkin Seeds, Chia Seeds )
4. Dressing the Buddha Bowl
   • This can be as varied from a edible flower arrangement to dressings.
   • (Olive oil and Balsamic Vinegar, Lemon Juice and Sea Salt, Hot Pepper, Garlic and Olive Oil are a few of my favourites)

Pick two from each section and combine. You will soon begin to learn what you do and do not like!

Vegan burger with peanut sauce

Here is one of my fav recipes – vegan burgers, and the best part of all the peanut sauce!

No I am not usually allowed to buy peanut butter as it is like a drug and I will just eat the whole pot. Any excuse to buy it really, so burgers are that excuse!!

Ingredients

Burger

• 3/4 cup millet
• 1/2 cup lentils
• 1/2 cup peas
• 1/2 carrots
• seaonings

Peanut sauce

• peanut butter
• soy sauce
• lemon juice

Method

1. Boil 3/4 cup of millet with 2 cups of water.
2. Add the rest of the ingredients and leave to boil on a low heat for roughtly 30 minutes.
3. Wait until sticky – and then make into burger shapes.
4. Fry the burgers until crispy on all sides
5. Whilst frying mix the sauce ingredients together
6. put the sauce on top of the burger / on bread if you’re having it too
7. dress the burger with whatever you want (Onions, tomatos, avocado!)
8. and eat!!!

– Would be great with some sweet potato chips!

Eating out Vegan – Friska, Bristol

With my hour to kill before work in the morning I decided to take it upon myself to try out the coffee places around Clifton so expect an update as I discover new places!

Today’s adventure was Friska on Queen’s Rd. The amount of times I have walked past this place, or gone to the alternative random shop above it is countless. I bit the bullet and went in to have a look around.

• I’d give the coffee a solid 6 out of 10. Nothing special, but I only had an Americano.

 

• The place is amazing, great ambiance and comfy chairs – I actually lost track of time and we almost late for work.

 

• The Spiced Sweet Potato and Coconut Korma is vegan as is the Vietnamese pho noodle soup and their daily veggie soups too.

 

• Friska is known for using fresh, local ingredients that is cooked as it it ordered, and you can see it being cooked! The do Breakfast and lunch, with all different menus and choices

I will definitely be going back to try out the meals – and will mention an update below!

Have you eaten there before and could recommend something?

 

UPDATE:

So I just came back from lunch at Friska ….. AMAZING.

I think I have found my favourite lunching spot! I have the Sweet potato Korma which was incredible. Others at the table had the vegetable noodle soup, chicken and chorizo hot box and a halloumi wrap. All of which everybody loved – vegan vegetarian or not! 

I fully recommend this place for food, drinks and snacks 9 /10!

 

www.friskafood.com

70 Queen’s Road, Clifton, Bristol BS8 1QU
36 Victoria Street, Bristol BS1 6BY
Bath Road Studios, 470 Bath Road, Bristol BS4 3HG
Bristol & Bath Science Park, Dirac Crescent, Emersons Green, Bristol BS16 7AJ

 

Lentil & Sweet Potato Shepherd’s pie

An Absolutely delightful meal that I can recommend fully.

 

Ingredients (Makes a big-un!)

• 4 Sweet potatoes
• 1 onion
• 1 stick of celery
• 2 carrots
• 4 cups of lentils
• 2 cans of chopped tomatoes
• 2 tbs soy sauce
• basil
• 1/2 cup of spinach
• 2 tbs soy / almond / rice milk
• seasonings

 

Method

1. Peal and chop the potatoes into chunks and boil for about 15 minutes until soft
2. Chop the carrots, celery and onion then fry with some water to soften
3. Add the lentil to the soft vegetables and cook for a few minutes, stiring
4. Add the chopped tomatos, basil soy sauce and spinach – simmer for 15 minutes
5. Mash the potato with the non dairy milk and season
6. Add the lentil mix to a large baking pot dolloping the mash on top – cook in the oven at 200’c for 20 minutes
7. Eat!

Source: http://www.oneingredientchef.com/sweet-potato-shepherds-pie/

Eating out Vegan – Wagamama, Bristol Restaurants

In Britain we have an infatuation with Asian food. From Take-a-ways to all you can eats,  like Za za bazar, we are a nation captivated by Asian delights.

Not only is Asian food tasty, it is also extremely easy to make it vegetarian or vegan either at home or eating out. Wagamama is the choice of many restaurant enthusiasts including myself, and probably yourself.

The Japanese restaurant orginianlly from London, dominating the country does have vegan choices already on the menu. The noodles are tasty and fresh and veganism is understood, a blessing to many of us!

Just let your waiter know, and there is a special list of vegan – friendly dishes!

I can reccommend:

• Yasai gyoza

• Yasai itame

• They also make really nice fresh juices!

In Bristol there are restaurants at:

• 63 Queens road, Clifton, Bristol, BS8 1QL
• Glass House, Cabot Circus, Bristol, BS1 3BX
• The Mall, Cribbs Causeway, Bristol BS34 5DG
• 1 York buildings, George street, Bath BA1 2EB

Happy eating!!

 

 

Picture Sources: http://www.wamamama.com

 

Vegan Burger with Peanut Sauce

A long over due post and I appologise for by absense! There is no reason. I have just been too lazy to cook / take pictures of what I have cooked!

So here is one of my fav recipes – vegan burgers, and the best part of all the peanut sauce!

No I am not usually allowed to buy peanut butter as it is like a drug and I will just eat the whole pot. Any excuse to buy it really, so burgers are that excuse!!

Ingredients

Burger

• 3/4 cup millet
• 1/2 cup lentils
• 1/2 cup peas
• 1/2 carrots
• seaonings

Peanut sauce

• peanut butter
• soy sauce
• lemon juice

Method

1. Boil 3/4 cup of millet with 2 cups of water.
2. Add the rest of the ingredients and leave to boil on a low heat for roughtly 30 minutes.
3. Wait until sticky – and then make into burger shapes.
4. Fry the burgers until crispy on all sides
5. Whilst frying mix the sauce ingredients together
6. put the sauce on top of the burger / on bread if you’re having it too
7. dress the burger with whatever you want (Onions, tomatos, avocado!)
8. and eat!!!

– Would be great with some sweet potato chips!