Butter Bean Stew

Another tasty vegetarian dinner that’s easy to make

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Ingredients

1 tablespoon olive oil (or alternative oil)

1 onion chopped

3-4 cloves garlic chopped

2-3 sweet potatoes peeled and chopped

1-2 carrots peeled and chopped

1-2 sticks celery peeled and chopped

1 tin butter beans (rinsed and drained)

1 tin chopped tomatoes

about 100ml water

2-3 handfuls baby spinach

1 teaspoon dried mixed herbs (oregano, basil, etc.)

 

This recipe makes about 3 servings

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Step 1: Heat olive oil in a saucepan and cook onion and garlic for 2-3 minutes. 

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Step 2: Add in sweet potato, carrot and celery and cook for another 4-5 minutes, stirring continuously. 

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Step 3: Add in butter beans, chopped tomatoes and water. Bring to boil, then simmer for about 15 minutes. 

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Step 4: Stir in spinach until wilted. Season with dried mixed herbs. 

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Step 5: Enjoy this stew for lunch or dinner. Don’t worry if you make too much- you can put it in the fridge and reheat it the next day. 

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Roasted Butternut Squash Soup

I really like eating butternut squash but I hate peeling and chopping it. It is so awkward and time-consuming.  For this recipe I roast the butternut squash whole so there is no need to worry about peeling and chopping. Roasting it also brings out the flavour.

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Ingredients

1 medium sized butternut squash

1 tablespoon olive oil (or alternative oil)

1 onion chopped

3-4 cloves garlic chopped

about 800ml water

1 teaspoon dried mixed herbs (basil. oregano, etc.)

 

This recipe makes 4-6 servings

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Step 1: Put whole butternut squash in a baking dish. Pierce it a few times with a sharp knife. Roast in oven preheated to 200 c until tender (about 60 minutes). Leave to cool. 

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Step 2: When butternut squash has cooled cut it in half lengthways. Use a spoon to scoop out the seeds and discard. 

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Step 3: Use a spoon to separate the flesh from the skin. Discard the skin and keep the flesh. 

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Step 4: Heat olive oil in a big pot and cook onion and garlic for 4-5 minutes. 

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Step 5: Add in butternut squash, water and dried mixed herbs. Bring to boil, then simmer for 5 minutes. 

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Step 6: Blend until smooth. 

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Step 7: Enjoy this soup hot. It should be OK kept in the fridge for up to 3 days. Take it out and reheat it whenever you want. 

 

Cauliflower and Red Lentil Dahl

A tasty vegetarian dinner that’s easy to make

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Ingredients

1 tablespoon olive oil (or alternative oil)

1 onion chopped

3-4 cloves garlic chopped

some fresh ginger chopped

2 teaspoons garam masala

half a teaspoon turmeric

1 head of cauliflower chopped

about 200g red lentils

1 tin chopped tomatoes

about 300 ml water

about a handful of fresh coriander chopped

 

This recipe makes 3-4 servings

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Step 1: Heat olive oil in a saucepan and cook onion, garlic and ginger for 2-3 minutes.

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Step 2: Add in garim masala and turmeric and cook for another 1-2 minutes.

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Step 3: Add in cauliflower, lentils, tomatoes and water. Stir well.  Bring to boil, then simmer for 20 minutes. Add more water if it gets too dry.

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Step 4: Add in coriander and stir well.

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Step 5: Enjoy this for lunch or dinner. I had it with brown basmati rice. You could also have it with baked potato, naan bread, quinoa, etc. Don’t worry if you make too much- you can put it in the fridge and reheat it the next day.

Healthy Blueberry Crumble

An easy, healthy, tasty dessert. Healthy enough to have for breakfast!

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Ingredients

About 150g blueberries

4 tablespoons porridge oats

2 tablespoons cashew nuts

2 tablespoons walnuts

1 tablespoon brown sugar

half a teaspoon ground cinnamon

a drop of vanilla essence

2 tablespoons olive oil

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Step 1: Put blueberries in a baking dish lined with parchment paper. 

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Step 2: Put oats, cashew nuts and walnuts in nutri bullet (or alternative blender). Grind for a few seconds. Oats and nuts should be roughly chopped- they do not need to be ground to a fine powder. 

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Step 3: Transfer oat and nut mixture to a mixing bowl. Add in brown sugar, cinnamon, vanilla essence and olive oil. Mix everything together well. 

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Step 4: Spread crumble mixture over blueberries. Bake in an oven preheated to 180 c for 20 minutes. 

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Step 5: It should look like this when it comes out of the oven. 

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Step 6: This crumble can be enjoyed hot or cold. Eat it on its own or with yogurt.