Tag: vegetarian dinner

Beetroot Mash

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beetroot-mash

How gorgeous and bright does this look for a dull winter’s day? I just love the colours of nature and colours are a great way to entice children to eat vegetables. Beetroots are full of nutrients and are such an important vegetable.

Beetroots are an excellent source of folte so a great food to eat when pregnant or trying to conceive. They are also high in iron, potassium and fibre and are great for the heart. Generally an all-round wonderful vegetable.

I had a bunch of fresh beets in the fridge and juiced a few but wanted something warm so I decided to make this beetroot mash. It’s more like a beetroot puree really as I blended it. So creamy and soft and moreish.

I made something very similar a while back and added horseradish, so if you like a kick to your mash, try that one out!

Ingredients

2 beetroot
5 white potatoes
Quarter cup almond milk
Quarter cup vegetable stock
Himalayan salt & black pepper to taste

Method

Peel and chop the beetroots and potatoes.

Put the potatoes in a saucepan with boiling water and boil. If you have a steamer saucepan, put this over the top of the potatoes and put the lid on so they can steam and boil together. If you don’t, boil or steam the beets separately.

When they are both soft, mash the potatoes with a masher.

Add the beets to the blender and blend until smooth, then add the potatoes, stock, almond milk, salt and pepper and blend until puree-like.

Add more stock or almond milk if you need.

Love & health,
Lauren

Sweet Potato & Zucchini Noodles with Creamy Cashew Sauce

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cashew-cream-sweet-potato-zucchini-noodles

This is a recipe from the Veggie Steady Cook cookbook we had made from all our recipes from the day, so I can’t take credit for it as it’s not my recipe – but I made it the other day and swapped some of the ingredients to make it dairy free and it was so yummy. Check out the post I wrote about VSC if you haven’t already. This dish is such an awesome vegan recipe. I think I drowned the ‘noodles’ in the sauce a bit too much but the sauce was too delicious! I had it for dinner with a vegan, organic schnitzel.

Ingredients

1 sweet potato
2 zucchini
1 cup spinach
1 tsp Himalayan salt
1 tsp pepper
1 tbsp chopped basil
1 tsp paprika
½ tsp ground ginger
1 cup cashews
2/3 cup buckwheat or farali flour
125g vegan margarine
2-3 cups almond milk
1 tsp nutmeg
1 tbsp mixed herbs

Method

Cashew sauce:
Soak the cashews in hot water for 30 mins.

Blend in the food processor and add ½ cup of almond milk

White sauce:
In a pan, heat the margarine and add the flour.

Add milk and stir gradually until it becomes thick and the lumps disappear.

Add salt, pepper, nutmeg and dried herbs.

Noodles:
Spiralize the sweet potatoes and zucchini and blanch in hot water for about 4-5 minutes then drain.

In a pan mix the cashew sauce into the white sauce, add spinach, basil, paprika, pepper and ground ginger and mix well.

Add the sweet potato and zucchini noodles into the sauce and mix,

Love & health,
Lauren

Vegetarian Stuffed Peppers

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stuffed-peppers

Look at my wrinkly peppers! 🙂  I recently came back from Spain and they seem to ‘stuff’ a lot of food there so it inspired me to do stuffed peppers. My mum always made them for us growing up so not sure why I don’t do them more often – probably because she made them with meat so I associate it with that but I’ve made these delicious veggie ones and they turned out so yummy.

You can of course leave out the goat’s cheese if you want them vegan. We don’t eat cow’s milk dairy here and rarely even goat’s milk but I don’t mind the odd bit of goat’s cheese and Braxton really loved it too. The lentils and beans mean this meal is filled with plant-based protein.

Ingredients (for 2 people)

2 large red peppers
1 cup brown basmati rice
Half a cup of lentils
1 tin organic black beans
1 zucchini
1 tbsp bouillon
¼ tsp cumin
Himalayan salt and black pepper
A bit of soft goat’s cheese, cut up in very small cubes

Method

Preheat the oven to 180 degrees.

Cook the rice first according to the instructions, along with the lentils in the same saucepan. They both take quite a while so allow ample time.

When it has been cooking about 10 minutes, add the bouillon.

Once the water from the rice and lentils is very nearly all evaporated but there is still a tiny bit at the bottom, drain the black beans or kidney beans and add them. Mix them through the rice and lentils and leave on a low heat for a minute.

Now grate the zucchini directly into the saucepan and mix that around. Add the cumin, salt & pepper and mix. Now add the goat’s cheese and mix. Save a few pieces of goat’s cheese for after. Turn off the heat.

Cut the tops off the peppers and take out the insides and wash thoroughly.

Place them on a baking tray upright and fill with the rice mixture.

Put them in the oven for about 20 minutes. After 20 minutes add a few pieces of the goat’s cheese to the top and leave in for another 5-10 minutes.

Serve hot.

Love & health,
Lauren

Mushroom & Spinach Frittata

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Mushroom spinach frittata

Another easy dinner choice, a variation on my last frittata. You can pretty much add anything you want to it – whatever is in the fridge and needs to be used. It’s one of those ‘Thursday night meals’!

Ingredients

6 organic free-range eggs
1 tsp English mustard
2 potatoes, peeled and sliced thinly
Half a bag of spinach
A generous helping of button mushrooms
About 8 cherry tomatoes
Handful of parsley
Splash of almond milk
Salt & pepper (I used Oryx desert salt)
Coconut oil or spread of choice for the pan

Method

Boil your potatoes (already sliced) for no more than 5 minutes. Drain and set aside. Cut up the tomatoes into quarters, chop the mushrooms, roughly chop the parsley and wash and drain the spinach.

Beat the eggs in a bowl, then add the almond milk, mustard, salt and pepper.

Melt the oil or vegan butter in a large frying pan. Once hot, add the egg mix, then add the potatoes, pushing them down so they are semi-covered by the eggs. Then add the rest of the veg and do the same thing.

Turn the heat to medium-high and let it cook for around 5 minutes. While it’s doing this, turn on your grill.

Once the frittata has cooked on the bottom, put the pan under the grill for a further few minutes, until you can see it has cooked through.

Serve with a crisp, fresh salad.

Enjoy!

Love,
Lauren