My Favourite Recipes

Lentil Toad in the Hole

This recipe is so simple and delicious, plates are always left empty, even by my 3 year old and 1 year old!

4oz Green Lentils
1 sliced onion
4oz Sliced Mushrooms
1 clove of Garlic, Crushed
1tsp dried Mixed Herbs
Batter:
4oz Plain flour
2 Eggs
1/2 pint Rice Milk (use unflavoured Variety!)

  • Cook the Lentils and Drain
  • Saute Onions, Mushrooms and Garlic. Add Mixed Herb and Stir in the drained Lentils
  • Make Batter
  • Pre-Heat Oven to 225Centigrade (Gas 7) and heat up oil in a large dish for 5 minutes
  • Pour in the batter then QUICKLY spoon over the Lentil Mix
  • Cook at 225centigrade (gas mark 7) for 20-25 minutes (until the batter is cooked through)
Serve with potatoes, all the trimmings and gravy.
 

Vegan Watercress Soup

This soup can be served hot or cold. (I found this serves 2 people but more water can be added to make a thinner soup and to serve more people)

1 medium sized onion
1 small potato
1 0z (25g) margarine
1 Bunch Watercress (or 250g bag)
1 pint vegetable stock
Salt and Pepper to taste

  • Chop the onion and potato then melt the margarine in a pan.
  • Saute the onion until transparent then add the potato, watercress and stock.
  • Bring to the boil then cover and simmer for 20 minutes.
  • Allow it to cool slightly then blend.
  • Add seasoning and reheat to serve (if serving hot)

 

Butter Bean Frittata

Serves 4

1 tbsp Olive Oil
1 Onion, sliced
1 Pepper, Diced
75g (3oz) Brocolli florets (Optional, I’ve only once ever added brocolli)
2 Sausages, Cooked and sliced (I often use 8 or 9 Vegetarian Hot Dog sausages)
4 Eggs, Beaten
30ml (2 tbsp) Milk (But I just use water)
1 Tin (400g) Butter Beans, drained (or 100g (4oz) of home Cooked butter beans)
Salt and Pepper

  • Heat the Oil in a frying pan, add the Onion, pepper and brocolli if using, and fry until soft.
  • Add the Sausage and fry gently for a minute or so.
  • Stir in the drained Tin of Butter Beans.
  • Beat the Eggs and Milk (or water), Season and add to the mix in the Frying pan.
  • Cook for 10 minutes until beginning to set.
  • Then cook under a hot grill for 2-3 minutes until cooked through.
  • Serve.
This is a recipe that you can easily play around with to get the quantities of the ingredients that you prefere. For example, I find 2 sausages is not enough for my families liking, and sometimes I need to add 5 eggs instead of 4 depending on how the whole thing looks in the frying pan.

 

Leek and Potato Soup (Vegan)

Serves 4

3 Large Baking Potato’s
4 Whole Leeks
Salt and Pepper
Water (Do not use Stock. It overpowers the delicate flavours)
Oil for frying

  • Wash the leeks on the outside ans chop them into 1cm wide chunks. Use ALL of the leek.
  • Wash the leek chunks carefully to remove grit.
  • Scrub the potato’s and chop them into 2cm squares.
  • Heat Oil in a Saucepan or Pressure cooker and fry the Leeks until they are limp.
  • Add the Potato chunks and stir for a few seconds.
  • Add water to cover everything (about 2cm above the highest potato)
  • Cook until the potato’s are cooked. OR Pressure Cook the soup for about 5 minutes.
  • Once cooked and slightly cooled, Blend if you prefere a smoother soup.

 

Vegan Shepherds Pie

I really fancied a Shepherds pie but didnt want the usual Vege-mince or Quorn mince so I played around with Lentils and was very pleased with the results!

This is how I did it:
I used Green lentils, about 2 cups, and cooked them thoroughly in a pressure cooker just for the sheer quickness.
Then I finely chopped an onion, and diced a carrot and fried them together with lots of mixed herbs.
Once the onion was softened and transparent, I added the lentils and a tin of chopped tomatoes along with some dark soy sauce and stock powder (I use Bouillon), and a handful of frozen peas.
Simmer for about 15 minutes whilst some potatoes are cooking for the mash on top.
This is where I am sly. With 3 children, getting them to eat as many vegetables as possible is a must. So I never serve bog standard mashed white potato. I always add sweet potato or Squash. For this dish, I used white potato and sweet potato.
Once the potato was cooked, I mashed it thoroughly and used it to cover the Lentil mix which I’d transfered into a casserole dish.
Put the whole thing into the oven for about 30minutes then enjoy!

My 4 year olds comment was “It’s really yummy”
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