01 March 2017

11 Verily Veggie Soups and Salads for March


March has arrived and it's still freezing, but the days are brighter and longer so it all feels more hopeful and like we are moving further away from the winter.

While it's still cold, we are all still craving soup, but it's nice to include some salads and with that in mind I bring you No Croutons Required and the eleven delicious recipes bloggers have submitted for our eating pleasure during January and February.


SOUPS



recipe from Tinned Tomatoes





recipe from Lisa's Kitchen





recipe from Caroline Makes

recipe from Green Gourmet Giraffe




recipe from Thinly Spread





recipe from The Veg Space






recipe from The Veg Space






recipe from Yumsome




SALADS



recipe from Roast Chicken and a Country Walk

recipe from Fix Me A Little Lunch

recipe from Family Friends Food




I hope those recipes inspired you! Thanks to everyone who submitted a recipe. The next edition of No Croutons Required is open over at Lisa's Kitchen. Pop over and submit a recipe or head over there at the end of the month for lots of lovely inspiration in the roundup.

Happy March everyone!

27 February 2017

Meat Free Mondays - 7 Recipes for the Week Ahead (27 February 2017)


Happy Monday!

How are you? 

I'm fine. Last week we had an unexpected death in the family so it's been a really sad week and a reminder we should enjoy every minute with our loved once as you never know what's round the corner.

This weekend we have been tackling Cooper's bedroom. It's overflowing with clothes, toys and books, so it was time for a good clear out and time to re-organise. He went to bed really pleased with the new layout tonight.



The wee boy has been helping me in the kitchen this weekend too. Today he helped me make pancakes and he made us a slow cooked potato and haricot stew in a spicy tomato sauce for dinner. It was real comfort food. We enjoyed it with some buttered bread. I'll share the recipe later this week.


Fairtrade Fortnight


This is the start of Fairtrade Fortnight, so have a look at the Fairtrade products in your local supermarket and try to incorporate some ethical goods in your shopping. I've been trying some new Fairtrade products so look out for my reviews this week

Now it's time for some new veggie recipes to help you meal plan this week. 









MONDAY


Thinly Spread







TUESDAY


Made by Luci







WEDNESDAY


Tinned Tomatoes







THURSDAY


Everyday Healthy Recipes







FRIDAY


Cook Style







SATURDAY


VNutrition







SUNDAY


Searching for Spice






Bonus Recipes

White Bean Avocado Wrap - Fix Me A Little Lunch
Red Lentil Dhal - Roast Chicken and a Country Walk
Air Fryer Carrot Falafel - Tin and Thyme



Thanks to everyone who created a recipe for us this week.

If you're a blogger and would like to be featured next time. Link your veggie or vegan (main course) recipe to this post mentioning you are submitting your recipe with a link back and add your post to the linky below (one per blog).

If you're a reader, tune in next Monday for another 7 awesome veggie recipes.



24 February 2017

Vegan Spaghetti Bolognese - Batch Cooking



Spaghetti bolognese is one of our favourite family meals. My mother-in-law Jean gave me this recipe over 20 years ago. This is the same basic recipe with a few tweaks and made in a big batch.

The original recipe used dried soya mince, but I use frozen veggie mince which I buy from my local supermarket. Dried soya mince was all you could buy in the early 90s and you could only buy it from a health shop. Yes, times have moved on thankfully.

This bolognese is super tasty and full of vegetables to help with your five-a-day. It's packed with onion, garlic, carrots and mushrooms and has a rich flavour thanks to lots of red wine. The red wine gives it a wonderful depth of flavour, but don't worry the alcohol is burned off during cooking.




Batch cooking is a great way to serve up healthy and substantial meals midweek, when you arrive home late feeling tired and not in the mood to cook. Yes, I have those nights too. Way too often!

It doesn't take much longer to make a bigger portion than usual and it's really worth the effort. As well as bolognese fill up your freezer with batches of chilli, soup and stews.

I store my batch dishes in the clear, flat rectangular tubs Chinese takeaways often use. The ones that are microwave and freezer safe. They stack well in the freezer and they're not expensive. Your local supermarket will probably sell them.

Pick up some sticky labels too so you can mark the bottom of each container with the date and name of the dish. Believe me chilli and bolognese look very similar when frozen. I have learned this to my horror. Chilli is not good on spaghetti. Been there, done that (many years ago) and just about lived to tell the tale. It was so wrong! UGH!

I hope you will try my family bolognese! As you can see below, it is super healthy.



Nutritional Value

  • low in saturated fat
  • high in dietary fibre 
  • high in fibre
  • very high in vitamin A
  • very high in vitamin B6
  • very high in vitamin c

Calories

  • 10 individual servings = 174 calories 
  • 75g spaghetti = 118 calories
  • 1 tbsp grated vegan parmesan = 14 calories

Each serving of spaghetti with bolognese and parmesan = 306 calories



print recipe

Vegan Bolognese for Spaghetti
A rich bolognese sauce for pasta, filled with lots of veggies to help with your five-a-day and enriched with red wine. Make a big batch, eat some and freeze the rest for anther night or two. Serve over freshly cooked spaghetti
Ingredients
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 4 medium carrots, diced
  • 300g mushrooms, chopped
  • 500g frozen vegetarian (or meat-free) mince
  • 1 large glass/250ml red wine
  • 500ml vegetable stock (3 stock cubes)
  • 4 x 400g tins chopped tomatoes
  • 100g tomato puree
  • a good grinding of salt and pepper
Instructions

1. In a large pan, saute the onion and garlic in the olive oil until soft. 
2. Add the carrots and let them cook gently for a few minutes before adding the mushrooms. Cook until the mushrooms are soft then stir in the veggie mince. 
3. Pour in the stock, tomatoes, tomato puree and wine. Stir well and cook gently for half an hour or so. 
4. Season with salt and pepper.
5. Serve with freshly cooked spaghetti and enjoy 
6. Once the remaining bolognese is cool, box it up, label it and pop it in the freezer.

Details
Total time:

Yield: Makes 8-10 portions




Here are more vegan batch recipes for you to try



22 February 2017

The Ultimate Rolo Cheesecake



This isn't one for my vegan readers. I've not mastered a dairy-free cheesecake yet, but one of these days ........ 

This deep and luxurious no-bake cheesecake was made for my baking club. We meet every 4-6 weeks for chat, cake and a quiz. This time my good friend Stuart (you may know him as Cakeyboi) was in charge and the theme was celebration. It had to be something pretty special so I decided to make this deep no-bake cheesecake. 
A deep no-bake Rolo cheesecake topped with caramel, melted dark chocolate and Rolos. It's easy to make, but a really stunning cake for a party or celebration, but easy enough to make and serve after Sunday lunch or dinner.

The base of the cheesecake is crushed digestive biscuits (Graham crackers) mixed with melted butter and pressed into a deep loose-bottom cake tin, then popped in the fridge to chill. Next I made the cheesecake filling with cream cheese and whipped double cream flavoured with vanilla seeds. I topped the cheesecake with caramel and melted chocolate and finished it with Rolos. It's a very easy dessert to make but the final result and flavour is sensational.

My photo was a quick snap on my phone, so not to my usual standard, but hopefully it is good enough to encourage you to make this awesome dessert.


20 February 2017

Meat Free Mondays - 7 Recipes for the Week Ahead (20 February 2017)



Happy Monday!

How are you? 

It's been sunny and warm here in Dundee today. Most unexpected for February and it's lighter earlier and dark later, so things are looking up. My leg is definitely improving too, so I'm feeling quite perky.

I'm just unpacking groceries from a late night delivery while I think about what to make this week. Well when I say I'm unpacking, at the moment I'm chatting to you and watching Graham unpacking. My first meal planned is dinner for tomorrow, as I've had a request for bolognaise, so spaghetti it is coated in a rich sauce packed with lots of veg.

To help you plan your week, scroll down for this week's Meat Free Monday recipes. A glorious selection as ever.

16 February 2017

Vegan Choc Chip Scotch Pancakes for Shrove Tuesday


It's twelve days until Shrove Tuesday and I'm already excited. 

Yeah, yeah, I know I don't have to wait until Shrove Tuesday to make pancakes, but it's a good reminder of how awesome homemade pancakes are, not to mention how super easy they are to make.

We go crazy making pancakes in the run up to Shrove Tuesday, then I don't know, I suppose we scunner ourselves eating them so often, so we stop making them. I have to admit Cooper loves making them and it's a fun project to do together in the kitchen.  Of course chocolate is usually involved.