Vegetable Noodle Stir-Fry

An easy, healthy dinner

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Ingredients

1 tablespoon olive oil (or alternative oil)

2-3 spring onions chopped

2-3 cloves garlic chopped

some fresh ginger chopped

selection of vegetables chopped  (I used red pepper, fine beans, asparagus and baby corn. You could also use broccoli, cauliflower, carrot, mangetout, etc.)

Optional: some tofu chopped (I used Taifin tomato flavoured tofu. Plain tofu is very bland so I prefer to use flavoured tofu)

some fresh noodles (I bought these in the vegetable section in Aldi)

a few drops of soy sauce

 

I made enough for 1 person. If you are cooking for more people use more vegetables and noodles.

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Step 1: Heat olive oil in a wok. Stir-fry spring onion, garlic and ginger for 1-2 minutes. 

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Step 2: Add vegetables and stir-fry for another 4-5 minutes. 

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Step 3: Add tofu (if using) and stir-fry for another minute. 

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Step 4: Add noodles and stir-fry for a further 3-4 minutes. Season with soy sauce. 

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Step 5: Enjoy this stir-fry for lunch or dinner. 

 

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Roasted Carrot and Cauliflower Soup

Roasting the vegetables brings out the flavour

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Ingredients

1 onion chopped

3-4 cloves garlic chopped

5-6 carrots peeled and chopped

1 head cauliflower chopped

2 tablespoons olive oil (or alternative oil)

1 teaspoon cumin

half a teaspoon turmeric

(You could also use alternative spices)

1 litre of water

 

This recipe makes 5-6 servings

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Step 1: Put onion, garlic, carrots, cauliflower, olive oil, cumin and turmeric in a baking tray. Mix everything together well. Roast in oven preheated to 200 c for 25-30 minutes, turning halfway through. 

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Step 2: Transfer roasted vegetables to a big pot. Add 1 litre of water. Bring to the boil, then simmer for 5 minutes. 

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Step 3: Blend until smooth. 

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Step 4: Enjoy this soup hot as part of your lunch or dinner. This soup should be OK in the fridge for up to 3 days. Take it out and reheat it whenever you want. 

Carrot, Lentil and Coconut Soup

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Ingredients

1 tablespoon olive oil (or alternative oil)

1 onion chopped

3-4 cloves garlic chopped

some chopped ginger

2-3 teaspoons spices of your choice (such as cumin, coriander, turmeric, garim masala, chili, etc)

6-8 carrots peeled and chopped

about 200g red lentils

1 tin coconut milk

about 1 litre water

 

This recipe makes 5-6 servings

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

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Step 2: Add spices and cook for another 2-3 minutes.

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Step 3: Add in carrots, lentils, coconut milk and water. Stir well. Bring to the boil, then simmer for 25-30 minutes.

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Step 4: Blend until smooth.

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Step 5: Enjoy this soup hot as part of your lunch or dinner. This soup should be OK kept in the fridge for up to 3 days. Take it out and reheat it whenever you want.

 

Butter Bean Dip

This dip is a nice change from hummus

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Ingredients

1 tin butter beans

a few pieces of fresh basil

juice of 1 lemon

1 tablespoon olive oil

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Step 1: Rinse and drain butter beans. Put in nutri bullet (or alternative blender) along with basil, lemon juice and olive oil. 

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Step 2: Blend until smooth. Add some water if it is too thick. 

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Step 3: Transfer dip to bowl or container. Enjoy some on bread or with vegetables. This dip should be OK in the fridge for up to 3 days. 

Banana Oat Cookies

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Ingredients

2 bananas

8-10 tablespoons porridge oats

1-2 tablespoons chocolate chips

a drop of vanilla essence

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Step 1: Mash bananas with a fork.

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Step 2: Put mashed bananas, porridge oats, chocolate chips and vanilla essence in a mixing bowl.  Mix everything together well. 

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Step 3: Form mixture into cookies and put on baking tray lined with parchment paper. I made 8 cookies from this mixture. Bake in oven preheated to 180 c for 15-20 minutes. 

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Step 4: Allow to cool for a few minutes, then you can eat! 

Cauliflower and Kale Soup

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Ingredients

1 tablespoon olive oil (or alternative cooking oil)

1 onion chopped

3-4 cloves garlic chopped

some chopped ginger

1-2 teaspoons spices of your choice (I used garam masala and turmeric. You could also use cumin, coriander, chili, etc)

1 head cauliflower chopped

about 100g kale (stalks removed)

about 1 litre of water

Note: This soup is quite thin and watery. If you would like a thicker soup you could add 1-2 potatoes, peeled and chopped, along with the cauliflower and kale

This recipes makes 4-6 servings

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

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Step 2: Add in spices. Cook for another 2-3 minutes. 

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Step 3: Add in cauliflower, kale and water. Bring to boil, then simmer for 20 minutes. 

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Step 4: Blend until smooth. 

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Step 5: Enjoy hot as part of your lunch or dinner. Since this is a light, watery soup you could also put it in a mug and drink it like a beverage. This soup should be OK kept in the fridge for up to 3 days. Take it out and reheat it whenever you want. 

If you like this soup you might also like my other soup recipes:

Green Soup

Vegetable Soup

Chickpea Tagine

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Ingredients

1 tablespoon olive oil

1 red onion chopped

3-4 cloves garlic chopped

some chopped ginger

2 teaspoons garam masala

about 200g dried chickpeas, soaked for at least 4 hours (dried chickpeas double in size  when they are soaked)

3 small sweet potatoes peeled and chopped

1 red pepper chopped

1 yellow pepper chopped

handful of green beans chopped

500g tomato passata

1 cup water

This recipe makes 4 servings

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

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Step 2: Add in garam masala and cook for another 2-3 minutes. 

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Step 3: Add in chickpeas, sweet potatoes, peppers and green beans and cook for another 2-3 minutes, stirring continuously. 

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Step 4: Add in passata and water. Bring to boil, then simmer on low heat for 1 hour. 

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Step 5: Enjoy this tagine for lunch or dinner. If you have some leftover you can put it in the fridge and re-heat it the next day. This dish is also suitable for freezing.