Tag: vegetarian meals

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

Non-Boring Runner Beans!

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A&C Green Beans

I just love when Abel & Cole send me a sweet little recipe idea in my weekly box. This week they sent over a bunch of runner beans (which I found really boring growing up!) with a bit of inspiration for them and they turned out beautifully and are no longer boring! A perfect accompaniment to any meal.

Ingredients

A bunch of runner beans
A drizzle of extra virgin olive oil
2 tbsp tahini paste
2 tbsp tamari
1 tbsp apple cider vinegar
Pinch Himalayan pink salt
Pinch garlic salt
Chilli flakes (optional but gives it a kick!)

Method

Cut the ends off the beans and wash them.

Heat the olive oil in a griddle pan (you can use a normal frying pan but this charred them really nicely) then add the beans once hot.

While they are cooking away, mix all the other ingredients in a bowl.

Once the beans start to char, add the sauce and mix well and cook for a further 5 minutes.

Serve and enjoy!

Healthy & happiness,
Lauren

Pea & Edamame Fritters (for baby led weaning and generally humans who like food!)

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Pea Edamame Fritters

You all know how much I love my weekly Abel & Cole organic food delivery and last week, I got a bag of peas in their pods which was such fun. I also had some edamame in the fridge so decided to add them and make some fritters as they are great for baby led weaning and I do like to give Braxton some food he can hold with each meal even if I am spoon feeding him also.

Ingredients

Half a cup of fresh podded peas (you could use frozen if you can’t get fresh of course)
Half a cup of edamame beans (shelled)
2 eggs
1 tbsp chia seeds
4 tbsp buckwheat flour
Handful chopped parsley
Handful chopped mint
Half a lime
Some coconut oil

(see below for optional dipping sauce)

Method

Beat the eggs in a bowl and add the chia seeds.  Mix, and leave to soak for 5 minutes. While they are soaking, add the peas and edamame to a saucepan of boiling water and boil for 5-7 minutes, until they have softened but not overcooked.

Drain the peas and edamame and add them to the egg mixture then add the buckwheat flour, parsley, mint and lime. You can add a little Himalayan salt if you want or keep it salt free for young babies.

Heat some coconut oil in a pan then spoon about 2 tbsp of the mixture into the pan. It will be too runny to shape it into patties, you just have to spoon it onto the pan how it is and it will take shape. Do a few at a time but don’t fill up the pan too much, you can do it in stages. They only need around 3-4 minutes on each side and remove when they are golden on both sides.

I made a little dipping sauce to dip them into by putting quarter cup olive oil, half an avocado, 6 brazil nuts, handful pine nuts, handful of mint and some Himalayan salt into the blender.

Health & happiness,
Lauren

Grilled Halloumi Tacos

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Grilled Halloumi Tacos

How perfect is this for a vegetarian summer meal al fresco!

Ingredients

1 pack organic halloumi, cut into slices
2 avocados
1 red onion, chopped in small pieces
Juice of half a lemon
Extra virgin olive oil
Cherry tomatoes
Baby gem lettuce
Tin of sweetcorn
Tin of organic black beans
Half tsp cumin
Half tsp paprika
Enough taco shells for however many people you are feeding

Optional Salsa:
200g drained weight jar roasted red peppers
100g baby plum tomatoes
1 Red onion finely diced
1 green chilli deseeded and diced
Handful fresh coriander

Method

First make the guacamole by mashing the avocado in a bowl then adding half the red onion, the lemon juice, a drizzle of olive oil and salt and pepper. Set the bowl aside.

Cut up the tomato and lettuce and put on a plate, set aside.

Put the sweetcorn in a bowl and set aside.

Make the black beans by adding some olive oil to a saucepan, then heat the remainder of the red onion. Once it’s sizzling, add the black beans, followed by the cumin and paprika. Leave on a low heat and stir often while you prepare the halloumi.

Heat a griddle pan and once it’s very hot, add the halloumi slices for a maximum of 2 minutes on each side.

Heat the tacos in the oven for 2-3 minutes then put all the dishes on the table so people can help themselves.

Enjoy!

Love,
Lauren