Happy Monday everyone! Another busy week has been and gone. The weather has been glorious up here in Scotland. Sunny but bitterly cold, although as I write this it's pelting down with rain outside.
We had a lovely walk yesterday in our local country park and the dogs managed to get nearly all the way round without getting filthy, then they found a lake-sized puddle and jumped in, typical!
I had some lovely news today that Tinned Tomatoes has been shortlisted for the Good Housekeeping Award. I do realise I have little to no chance of winning as Deliciously Ella is on the list too, but it's rather wonderful being on the shortlist and I would like to thank all of you who took the time to vote for me.
Beans are a really important part of a vegetarian or vegan diet. They are a great source of protein, fibre and iron. They're really filling too and low in fat, so pretty darn perfect.
We love baked beans on toast, adding a variety of beans to our chilli, making them into pate, mixing beans through salads or in a simple dish like this fasolia gigantes, which is basically a simple Greek bean dish.
This is originally a peasant dish. As you travel the world you'll find many local veggie dishes started out this way. They were cheap and would feed a family easily. I'm not complaining. To me this is a feast.
Potatoes are comforting, filling and delicious. Mention potatoes and I'm in. Yes I'll happily have them baked, boiled, roasted or mashed. Any way you want to cook them, I'm happy to eat them.
Dauphinoise is originally a layered potato dish made with creme fraiche. It was created in the region of Dauphine in South-East France. These days we mostly make it with cream rather than creme fraiche and I've taken this a step beyond that by using a creamy mushroom soup as my sauce for a really mushroomy hit.
Happy Monday everyone! I hope this turns out to be a wonderful week for you. The weather is glorious here in Scotland. It's so bright, with blue skies. It's still nippy but the sunshine makes me smile.
It's Monday, so it's time for me to share some fabulous recipes to inspire you this week. There are seven featured recipes and lots of bonus recipes too. Prepare to drool!
As you know I mostly eat a vegan diet at home, as my husband its vegan, but I'm still sometimes tempted by cheese. I don't eat as much as I used to, but I still have my moments.
These caprese pizza wraps are one of those moments. Don't get me wrong they would be good without the mozzarella balls and I use dairy free pesto anyway but I decided to include them this time. What can I say, they caught my eye when I was strolling around Lidl.
I started off with a Mediterranean soft tortilla wrap also picked up during my stroll around Lidl. They are actually really nice. They exceeded my expectations, they are lovely and soft and much nicer than Tesco's own brand tortillas (sorry Tesco).
I start with my tortilla and spread it with pesto. I used Sacla dairy free pesto. I always keep a few jars at the ready in my store cupboard. It's pretty good, but homemade pesto would be even better. Why not try my Kale, Coriander and Hemp Pesto? It's seriously tasty!
So tortilla wrap, spread with pesto, then some crisp, shredded iceberg lettuce, next I added cherry tomatoes and sundried cherry tomatoes (I rather like these, they're from M&S), basil and mozzarella balls.
I quickly fold in the sides, roll the furthest away edge towards me, chop in half and it's ready.
A delicious lunchtime wrap full of the flavours of Italy. This wrap uses shop-bought pesto, but homemade would be even better. It has the flavours of a caprese salad or a margherita pizza. Eat it fresh like this or why not grill it in a panini machine or George Foreman grill for a real pizza wrap?
Ingredients
1 soft tortilla wrap
1 tbsp pesto
a few leaves of iceberg lettuce
5 cherry tomatoes
6 - 10 sundried cherry tomatoes (or regular sundried tomatoes, use less of these)
a handful of fresh basil leaves
7 small mozzarella balls
Instructions
1. Prepare your ingredients. Wash, pat dry and shred your lettuce,wash, dry and cut your cherry tomatoes in half, pat your sundried tomatoes in kitchen paper. I forgot to do this, so my wrap dripped. It was tasty, but messy. 2. Lay your tortilla on a plate and spread with pesto. 3. Top with your shredded lettuce and two types of tomato, then scatter across the basil leaves and mozzarella balls. 4, Fold in the sides, then roll the part furthest away from you towards you firmly. Once rolled, cut in half and serve. 5. Enjoy!
Another week has come and gone. Cooper and I had some fun this week. It was half term, so he was off school from Thursday through to today. He's a simple soul who's easily pleased, so we spent a lot of time in the house building lego, playing games and reading the illustrated Harry Potter. We did get out for a walk in the snow yesterday.
The weather has been brighter here so we were rather surprised when we drove into the hills and saw so much snow. We had a good walk in the snow although it was boggy in places and the dogs had a great run, but it was all cut short when Cooper stepped into water which slopped inside his walking boot and splashed up his leg.
But enough about that, it's time to plan our meals for the week ahead.
A traditional recipe from Scotland. Rich and comforting cottage pie made with veggie mince, mushrooms and carrots and topped with sliced potatoes. Suitable for vegetarians and vegans. High in protein but low in fat.
Scottish Vegan Cottage Pie
Scottish vegan cottage pie is a simple twist to the traditional cottage pie that is much loved in Scottish homes as the ultimate comfort food.
Comfort food. That's where we're at. It's still cold here in Scotland and often dreich too. So grey and wet much of the time. Today is a bit brighter but it's still cold. We're hitting a high of 2°C.
Dishes like this Scottish cottage pie are perfect for cold days like this. They really get us through the winter with a smile.
I know the photo's not great (please remind me not to use this pie dish again if I'm taking photos. I couldn't get a good shot at all) but it tastes fabulous. It's Graham's favourite meal.
I made this one such a while ago, but never got around to blogging it.
Cottage pie was made from beef and shepherd's pie from mutton or lamb. Both were peasant dishes using scraps of meat or lamb, teamed with onions and carrots (staple Scottish crops) in a rich gravy, topped with mashed potato.
I say topped with mashed potato, but before potatoes arrived on the bonnie banks of Scotland, these pies were topped with pastry.
My pie is vegan, but just as rich and comforting. I make mine with veggie mince made from soya, but you could make it with quorn mince (did you know they have a vegan version now?).
The veggie mince is high in protein and low in fat, so it's a good option for everyone.
A rich and comforting cottage pie made with veggie mince, mushrooms and carrots and topped with sliced potatoes. Suitable for vegans. High in protein but low in fat.
Ingredients
1 tbsp rapeseed oil
1 large onion, chopped
2 cloves garlic, crushed
3 large carrots, diced
250 g chestnut mushrooms, diced
454 g veggie mince
550 ml vegetable stock (3 stock cubes), more if it needs it, depending on the mince you use it could need nearly double
200 ml red wine
3-4 tbsp HP brown sauce (veg Worcestershire sauce or BBQ sauce)
3 tbsp tomato puree
3 tsp dried parsley
2 tsp dried thyme
a good grinding of salt and pepper
3-4 large potatoes, thickly sliced
Instructions
1. Preheat the oven to 220c/200c fan/425f/gas mark 7. 2. Saute the onion and garlic in the olive oil until soft, then add the carrots and cook gently for a few minutes.
3. Add the mushrooms and continue to cook gently. 4. Add the soya mince and mix well, then add the vegetable stock and wine. 5. Next add the sauces, herbs and season with salt and pepper. Mix well, pop the lid on and cook at a medium heat for 30 minutes, stirring occasionally. 6. While the savoury mince is cooking parboil the potatoes for 10 minutes, Rinse under cold water then slice when cool. 7. Spoon the savoury mince into an ovenproof dish, then top with the potato slices. Brush with a little oil and bake for 25-30 minutes until golden and bubbling. 8. Serve with extra vegetables. 9. Enjoy!
Details
Total time: Yield:Serves 6 or (4 hungry people)
TRY THIS NEXT
Vegan Shepherd's Pie with Lentils and Creamy Mash
An easy and comforting shepherd's pie made with mushrooms, onions, carrots and lentils in a rich gravy topped with a creamy dairy free mash.
Another week whizzed by. I really don't know where time goes. What did I achieve in the last week?
Well I went to work and out to the pub for dinner after work on Monday night. I had a couple of days without my fitbit as I forgot to charge it and on Wednesday I created the most wonderful chocolate chip vegan pancakes. I can't believe I got them right first time. Cooper and Graham ate them in a flash and Cooper asked for more. Cooper spent the weekend with my parents, being spoiled rotten and I had baking club last night. So quite a full week.
It's Monday again and time for another 7 featured recipes and a few bonus recipes too. I hope you find some inspiration for the week ahead.
A fresh green soup that's made in minutes with the help of a blender. Frozen vegetables, fresh spring onions, dried herbs, spices and vegetable stock. Lots of flavour but little effort.
I love that I can throw a lunchtime soup together quickly without the labour-intensive chopping that usually comes with making soup.
I find it so boring, standing in the kitchen chopping for what seems like forever.
I didn't even have to chop an onion to make this soup! How good is that?
Soup for one
It was just as well too as I was home alone and making soup for just myself.
We had plans for the evening so there was little point in making a big batch.
I turned to the freezer and my trusty blender for my green soup for one.
Super fresh soup
It was so fresh and spring-like, not to mention quick.
I selected my frozen vegetables, some spring onion, herbs and spices, then threw them into my blender with some hot vegetable stock, hit the button and stood back and admired how quickly my 9400 turned it into a silky smooth delight.
Soup Crackers
I served this quick soup with some crisp crackers for some crunch.
Not for dunking mind, just for crunch.
You could also serve some bread along side this soup.
Now I say this is soup for one, but it's a greedy portion. You can definitely go back for another ladleful and you'll want to.
A fresh green soup that's made in minutes with the help of a blender. Frozen vegetables, fresh spring onions, dried herbs, spices and vegetable stock. Lots of flavour but little effort.
Ingredients
50g frozen spinach
50g frozen petit pois
50g frozen broccoli
25g frozen sweetcorn
2 spring onions
1 tsp dried basil
1 tsp onion granules
a good pinch of ground cumin
250ml vegetable stock
a grinding of salt and pepper
Instructions
1. Add the frozen vegetables and spring onions to your blender jug.2. Add the herbs and spices and season with salt and pepper.3. Pour over the stock and blend until smooth. 4. Enjoy!
Details
Total time: Yield:Makes 1 greedy portion
Disclosure: I've had my blender for about a year and a half now, but I still feel I should tell you I was gifted it for review. I love it and all opinions are my own.
I hope you had a great week. My last week was hell as I was busy doing my tax return and giving away all my money, but I had a great weekend.
A visit to my parents and a meal out with them, then a surprise birthday trip to Copenhagen. Cooper and I did well not spilling the beans to Graham for over a month. Blooming heck it was difficult!
The highlight of Copenhagen for Cooper was the Lego shop, the underground and a Nutella crepe from a street seller. For Graham it was the whole surprise trip and would have been a record shop we traipsed to, had it not shut early. For me it was the colours of the buildings and the sheer beauty of the architecture.
Now it's back to the workday week and time to plan menus again. Luckily some rather talented blogger have sent over some meals for us to try.
