Whole Roasted Cauliflower with Harissa Spice and Yogurt

This whole roasted cauliflower looks and tastes so good! It makes a great side dish.

wp-1594728826803.jpg

Ingredients

1 head cauliflower

1 teaspoon harissa spice seasoning (or you could use harissa paste)

2 tablespoons yogurt

about 100ml water

 

wp-1594728830723.jpg

Step 1: Wash cauliflower and remove outer leaves. Make indents in the top of the cauliflower with a knife so it will be easier to cut later. 

wp-1594728836085.jpg

Step 2: Mix harissa spice and yogurt together to form a paste. 

wp-1594728840179.jpg

Step 3: Spread harissa yogurt mixture over cauliflower. Put in baking dish. Add about 100ml water to dish.  Roast in oven preheated to 180 c for at least 1 hour. 

wp-1594728843706.jpg

Step 4: It should look like this when it’s done.  Cut into pieces and enjoy as part of your dinner. 

Stir-fried Spinach with Garlic

This is my favourite way to cook spinach. It tastes great and it literally only takes 2 minutes to cook. It makes a great side dish.

 

wp-1593453053753.jpg

Ingredients

1 teaspoon olive oil

1-2 cloves garlic chopped

spinach (use as much as you think you will eat)

 

wp-1593453056985.jpg

Step 1: Heat olive oil in a wok and cook garlic for 1 minute. 

wp-1593453060260.jpg

Step 2: Add in spinach and stir-fry for another minute. 

wp-1593453063633.jpg

Step 3: Enjoy as part of your lunch or dinner. 

Carrot and Bean Tagine

This tagine is very simple and quick to make. All the spices used add great flavour.

 

This recipe makes 3-4 servings.

 

wp-1590864405705.jpg

Ingredients

1 tablespoon olive oil

1 onion chopped

3 cloves garlic chopped

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon ground turmeric

half a teaspoon ground cinnamon

half a teaspoon ground black pepper

1 tablespoon honey

4-5 carrots peeled and chopped into chunks

about 100g green beans chopped

about 100ml water

2 tins mixed beans

2 handfuls fresh coriander chopped

juice of half a lemon

 

wp-1590864408949.jpg

Step 1: Heat olive oil in a pot and cook onion and garlic for 4-5 minutes. 

wp-1590864412575.jpg

Step 2: Add in cumin, coriander, turmeric, cinnamon, black pepper and honey. Cook for another minute. 

wp-1590864417203.jpg

Step 3: Add in carrots, green beans and water. Cover pot with lid and cook over a low heat for 10-15 minutes. 

wp-1590864420680.jpg

Step 4: Add in mixed beans and cook for another 5-10 minutes. Taste carrot and green beans to see if they are cooked to your liking. I don’t like them to be overcooked. 

wp-1590864432473.jpg

Step 5: Stir in fresh coriander and lemon juice. 

wp-1590864437937.jpg

Step 6: Enjoy hot! I had it with quinoa. You could also have it with rice or couscous. If you have some leftover you can put it in the fridge and reheat it the next day. 

Vegetable Pasta Bake

wp-1589788665252.jpg

A very simple, tasty pasta bake recipe.

I used my favourite lentil pasta for this. I like it because it’s high in protein. You can use whatever type of pasta you have though.

You can use whatever vegetables you have in this as well. I used courgette, yellow pepper and asparagus. You could also use carrot, cauliflower, sweet potato, etc. It’s very flexible.

This recipe makes 2 servings.

Update: Some vegetables like carrots and sweet potato will take a bit longer to cook. If you cut them in smaller pieces they will cook faster. You could also cook them in the tomato sauce for 5-10 minutes to soften before putting everything in the oven. 

 

Ingredients

1 tablespoon olive oil

2 cloves garlic chopped

1 tin chopped tomatoes

1 teaspoon dried mixed herbs

about 150g pasta (any type)

selection of vegetables (courgette, pepper, asparagus, carrot, cauliflower, etc.)

 

wp-1589788641154.jpg

Step 1: Heat olive oil in a saucepan and cook garlic for 1 minute.

wp-1589788644904.jpg

Step 2: Add in chopped tomatoes and dried mixed herbs. Bring to boil, then simmer for 10 minutes.

wp-1589788648928.jpg

Step 3: In another saucepan cook the pasta according to packet instructions.

wp-1589788652421.jpg

Step 4: Chop up whatever vegetables you are using.

wp-1589788657233.jpg

Step 5: Put pasta, tomato sauce and vegetables in baking dish. Mix well. Bake in oven preheated to 200 c for at least 30 minutes.

wp-1589788684566.jpg

Step 6: Enjoy hot! Serve with salad or steamed vegetables. If you have some leftover you can put it in the fridge and reheat it the next day.

 

 

Lentil Coconut Curry

Another simple, tasty curry recipe.

I used potato, carrot, cauliflower and green beans in this dish. You could also use other vegetables like sweet potato, celery, butternut squash, etc.

This recipe makes 3-4 servings.

 

wp-1588504655169.jpg

Ingredients

1 tablespoon olive oil (or alternative cooking oil)

1 onion finely chopped

2-3 cloves garlic chopped

some fresh ginger chopped

2 teaspoons curry powder

a handful of cashew nuts

1 potato peeled and chopped

2 carrots peeled and chopped

about 100g cauliflower chopped

about 100g green beans chopped

1 cup red lentils

2 cups water

1 tin coconut milk

some fresh coriander or parsley

 

wp-1588504658690.jpg

Step 1: Heat olive oil in a pot and cook onion, garlic and ginger for 3-4 minutes.

wp-1588504668349.jpg

Step 2: Add in curry powder and cashew nuts and cook for another 1-2 minutes.

wp-1588504672842.jpg

Step 3: Add in potato, carrot, cauliflower and green beans. Cook for 1-2 minutes, stirring continuously so that the vegetables are coated in the spices.

wp-1588504677320.jpg

Step 4: Add in lentils, water and coconut milk. Bring to boil, then simmer for 20 minutes.

wp-1588504681481.jpg

Step 5: Stir in coriander or parsley.

wp-1588504685374.jpg

Step 6: Enjoy hot. Serve with rice. If you have some leftover put it in the fridge and reheat it the next day.

Roasted Sweet Potato

wp-1587122152560.jpgwp-1587122149034.jpg

 

I made roasted sweet potato yesterday and added it into my bean chili with chocolate . Roasted sweet potato is a great addition to chili, stew or salad. It adds nice texture and flavour. You can also have it as a side to burgers, falafel, etc.

How I made the roasted sweet potato:

First I chopped up some sweet potatoes (kept skins on) and put them in a baking dish. I added a little bit of cumin, cinnamon and black pepper and about a tablespoon of olive oil. I mixed everything well, then roasted in oven preheated to 200 c for 40 minutes. When it was done I stirred it into my chili. 🙂

You could also try making the roasted sweet potato with other spices like paprika, curry powder, etc.

Noodle Stir-fry

wp-1586866022337.jpg

I made this stir-fry for dinner yesterday with spring onion, garlic, green beans, asparagus, broccoli, red pepper, chickpeas, noodles, soy sauce, balsamic vinegar and some chopped fresh parsley.

I love making stir-fries. They are so quick and easy to make. My stir-fries are inspired by Chinese chaomian. 我爱中国炒面!

You can use whatever vegetables you have available. You could also put carrot, cauliflower, mangetout, etc.

I usually put tofu in my stir-fries as my protein source. I didn’t have tofu yesterday though so I decided to put in a tin of chickpeas (rinsed and drained) instead. It worked well!

The noodles I used were fresh noodles from Aldi. You get them in the vegetable section there. If you don’t have fresh noodles you can use dried noodles. Just boil them in water before adding to the wok.

This is how I make my stir-fries:

  1. I heat a tablespoon of olive oil in a wok, then cook spring onion, garlic and ginger for 1-2 minutes.
  2. Next I add in the vegetables I am using and cook for another few minutes. I don’t overcook them.
  3. After that I add in my protein source (e.g. tofu or chickpeas)
  4. Then I add in the noodles and cook for another few minutes.
  5. Finally I add in a few drops of soy sauce and balsamic vinegar and some chopped fresh herbs like parsley or coriander.
  6. Then I eat it 🙂

 

Chickpea Coconut Curry

A simple, tasty one-pot dish.

I used chickpeas in this curry but if you don’t have chickpeas you could also try using other beans like butter beans. The vegetables I used were sweet potato, red pepper and cauliflower. You could also use other vegetables like green beans, butternut squash, carrots, etc.  The recipe is flexible. Use whatever you have available. 🙂

The cauliflower I used was frozen cauliflower. It is handy to have some frozen veg in the freezer these days.

I did not rinse and drain the chickpeas before adding to the curry. I learned last week from Jamie Oliver’s TV show that you can put the liquid from the tin in with the chickpeas, no need to rinse at all!

This recipe makes 3-4 servings.

 

wp-1586084244712.jpg

Ingredients

1 tablespoon olive oil (or alternative cooking oil)

1 onion finely chopped

2-3 cloves garlic chopped

some fresh ginger chopped

1 chili pepper chopped

2 teaspoons curry powder

2-3 sweet potatoes peeled and chopped

about 100g cauliflower chopped

1 pepper chopped (I used a red pepper but you could use any colour pepper)

1 tin chickpeas

1 tin coconut milk

1-2 handfuls fresh coriander chopped

 

wp-1586084248484.jpg

Step 1: Heat olive oil in a pot and cook onion, garlic, ginger and chili for 3-4 minutes.

wp-1586084251859.jpg

Step 2: Add in curry powder and cook for another 1-2 minutes.

wp-1586084255752.jpg

Step 3: Add in sweet potato, cauliflower and pepper. Cook for another 1-2 minutes, stirring continuously so that the vegetables are coated in the spices.

wp-1586084263924.jpg

Step 4: Add in chickpeas and coconut milk. Stir well. Bring to boil, then simmer for 20 minutes.

wp-1586084268665.jpg

Step 5: Stir in fresh coriander.

wp-1586084273396.jpg

Step 6: Enjoy hot! Serve with rice. If you have some leftover you can put it in the fridge and reheat it the next day.

Vegetable Pilau

A simple, tasty one-pot dish made with rice and vegetables.

I used curry powder in this dish. If you don’t have curry powder you could also use other spices like cumin, coriander, turmeric, chili, paprika, garim masala, etc.

The vegetables I put in this dish are carrots, sweet potato, cauliflower and pepper. You do not have to use the exact same vegetables. You could also put other vegetables like potato, butternut squash, green beans, etc. The recipe is flexible!

I made enough for three people. You can increase or decrease the quantity of ingredients depending on how many people you are feeding. This dish is best eaten straight away so I wouldn’t make extra to keep for the next day.

wp-1584964124540.jpg

Ingredients

1 tablespoon olive oil

1 onion chopped

3 cloves garlic chopped

some fresh ginger chopped

2 teaspoons curry powder

1-2 handfuls cashew nuts

1 cup brown basmati rice

2 sweet potatoes peeled and chopped

2 carrots peeled and chopped

about 100g cauliflower chopped

1 pepper chopped (I used a red pepper but you could use any colour pepper)

2 cups water

a handful of fresh coriander chopped

juice of 1 lemon

 

wp-1584964128775.jpg

Step 1: Heat olive oil in a saucepan and cook onion, garlic and ginger for 3-4 minutes. 

wp-1584964132152.jpg

Step 2: Add in curry powder and cashew nuts. Cook for another 2-3 minutes. 

wp-1584964137796.jpg

Step 3: Add in rice, sweet potato, carrot, cauliflower and pepper. Cook for one minute, stirring continuously so that the rice and vegetables are coated in the spices. 

wp-1584964144683.jpg

Step 4: Add in water. Bring to the boil, then simmer for 25 minutes. 

wp-1584964147791.jpg

Step 5: Stir in fresh coriander and lemon juice. 

wp-1584964151501.jpg

Step 6: Enjoy hot! 

Mashed Carrot and Parsnip

I make mashed carrot and parsnip sometimes as a side dish. It is very tasty and very simple to make. It only contains 4 ingredients: carrots, parsnips, olive oil and dried mixed herbs. I use roughly an equal amount of carrots and parsnips. I use more or less depending on how many people are eating dinner.

To make it I first peel and chop the carrots and parsnips. I steam them until soft (about 10 minutes). Then I mash them with a potato masher (use a fork if you don’t have a potato masher).  I add in about a teaspoon of olive oil and mash again. The olive oil makes the mash creamier. Finally I mix in about a teaspoon of dried mixed herbs (basil, oregano, etc.) Then it is ready to eat. 🙂