Broccoli, Spinach, and Lemon Quinoa

This quinoa dish makes a a quick and healthy meal for two which is packed full of flavour. The recipe is gluten free, dairy free, and vegan.

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  • 80g quinoa
  • 300ml water
  • 1 vegetable stock cube
  • 1 broccoli
  • 4 handfuls of spinach
  • 1 lemon, juice only
  • 1tbsp olive oil
  • 1/2tsp paprika
  • pinch of garlic powder

First, measure out the quinoa and pour into a saucepan. Dissolve the stock cube in 300ml of just boiled water and pour this into the saucepan with the quinoa. Bring to the boil, cover with a lid and simmer for 15 to 20 minutes until the stock has been absorbed.

Chop the broccoli into small florets. 10 minutes before the quinoa is cooked, bring a pan of water to the boil and add the broccoli. Simmer for 6-7 minutes before adding the spinach and stirring until just wilted. Remove the pan from the heat and drain the spinach and broccoli.

Whilst the broccoli is cooking, mix together the lemon juice, olive oil, paprika and garlic granules in a glass.

Add the broccoli and spinach to the quinoa, pour over the dressing and mix well. Serve immediately.

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Carrot and Cauliflower Curry

This mild curry is packed full of my favourite veggies, making it a tasty, healthy, and filling dinner. It’s easy to make and it’s vegan, dairy free, and gluten free. The curry serves 4 on its own or more if you’re having it with rice.

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Serves 4

  • 1 vegetable stock cube
  • 1tbsp tomato puree
  • 2 tbsp curry powder
  • 400g sweet potato, peeled and cubed
  • 400g carrots, peeled and sliced
  • 1 onion, peeled and chopped
  • 1 cauliflower, cut into florets
  • 60g red lentils
  • 100g spinach

First, dissolve the stock cube in 1 litre of boiled water, then add the tomato puree and stir. Toast the curry powder in a large saucepan over a low-medium heat for 1 minute. Add the liquid, carrots, sweet potato, and onion to the saucepan and bring to the boil. Cover and simmer for 15 minutes.

Add the cauliflower and lentils, stir and continue to simmer for another 10 minutes until the vegetables are soft. Finally, stir in the spinach until wilted and serve immediately.

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Swede and Celeriac Curry

After the recent courgette shortage, due to unusually cold weather in Spain, I was inspired to make more use of root vegetables. I’ve never cooked swede or celeriac before so I thought I’d try them in a curry. The result was a filling and tasty meal and it made an interesting change. This recipe is gluten free, dairy free, vegan, and makes 6 portions. Leftovers freeze well to be enjoyed on another occasion.

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Mushroom, Chestnut & Lentil Roast

I picked up a sachet of Mrs Crimble’s gluten free Sage and Onion Stuffing mix over Christmas but never got round to using it. Fortunately the mix is vegan friendly too so it was perfect for a Veganuary Roast Dinner. As there are only two of us, I thought making up a whole batch of stuffing balls to go alongside our roast was a bit overkill so I decided to make the stuffing into the main event of our dinner by adding a few simple ingredients and making it into a loaf. Considering it was an experiment, I was really pleased with the result. The loaf was packed full of flavour and went beautifully with potatoes, veg, and gravy.
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