Veggie Sausage Hotpot

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Sausage hot pot
I used Linda McCartney sausages and added a heaped teaspoon of fennel seeds (lovely with sausages even if it’s veggie) and a teaspoon of smoked paprika for a little flavour boost. Yummy comfort food!

Vicky

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Frozen banana “ice-cream”

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Ooh I had heard about this little treat & I can’t believe I didn’t try this sooner. It is simply banana (frozen), a splash of milk, a teaspoon of vanilla extract and I added a tablespoon of yoghurt.

Blend and hey presto instant sugar free ice cream!

Vicky

Daal

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This Daal recipe was so easy, but so full of flavour, daal is one of my favorite Indian dishes but had never made it myself. I served it with pitta bread for a simple dinner but it would obviously work with rice. I used coconut milk instead of yogurt. I will definitely be making this again, especially seeing as most of the ingredients can be found in my store cupboard at all times!

Vicky

Three ingredient healthy biscuits

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I thought I’d try my hand at a paleo cookie recipe

90g oats
1 large banana
Handful of raisins
(Ok, make that 4 ingredients as I added a teaspoon of cinnamon)

Mash the ingredients together, roll into balls, flatten (they don’t spread like regular biscuits so squish them fairly thin) and bake for 20 minutes at 180°. Super easy, healthy snack that got the thumbs up from my kids. They have a flapjack quality to them and are surprisingly sweet considering you don’t add any sugar. A nice change to banana loaf to use up those over ripe bananas too.

Vicky

Delicious Soup

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Jack Monroe’s Kale, Barley and Cumin soup was on the menu the other day, served with Jack’s soda bread and it was amazing! Hearty, zesty, fresh and filling. If you make one soup recipe, this is the one. I probably didn’t need the bread, but I wanted to try my hand at bread and a recipe that didn’t require kneading was appealing! It was really
simple to make and lovely with the soup, plus the delight of warm, fresh bread that was made by my own fair hands – can’t beat it!

Vicky

Paella!

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Vegetable of course! I’m not sure who to credit this to, I think I picked ideas from a few recipes and hopefully made it my own.

Ingredients
1 tbsp/a couple of sprays of oil
1 Onion, chopped
2 peppers chopped
Green beans
400g mushrooms
1 tin of chopped tomatoes
2 cloves Garlic, crushed
2 tbsp Paprika
A few strands of saffron (or substitute with 1 tsp turmeric)
pinch Dried Chilli Flakes
300g risotto/paella rice
900ml vegetable stock
1 Lemon
Handful of fresh parsley
Salt and pepper

Method
Preheat oven to hot, 200°C.
Add saffron to 900ml stock to infuse.
Fry onion, mushrooms and peppers for 10 mins, stirring occasionally, until tender. Add garlic, paprika and rice, moving it around and choosing rice for a few minutes. Add chopped tomatoes, chilli flakes, salt and pepper.
Add stock, bring to the boil, then add green beans.
If using an oven proof pan, cover with foil and bake for 45 minutes. Otherwise transfer into a casserole dish first. Squeeze over half a lemon, sprinkle with parsley and serve with a wedge of lemon.

Lovely served with salad 🙂

Vicky

Nut roast

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Of course, vegetarians eat nut roast! Oh I do love a rut roast. In fact this was the first time I had made one however, although I’ve been meaning to for a while.

I found a nut roast recipe and gave it a go. The cooking time called for 40 minutes, but it was still mush in the middle and I had to put the slices back in my non-fan assisted oven to cook through and firm up for about a another 20 minutes. So I would suggest 60 minutes at 180° for those sans fan and cover with foil after about 40 minutes.

It was lovely, really moist and just how I remember nut roast. Proper comfort food vegetarian style. I completely stuck to the recipe on this occasion, but you could add anything you liked to it. I’m thinking mushrooms or chestnuts would be lovely at Christmas.

Vicky