Veggie Ideas-Aubergines, Lentils and beans oh my!

I've had a few requests for more Vegetarian and Vegan dinner ideas lately, so here are a few I rustled up mid week.

Stuffed Aubergines (Serves 2)

1. Slice 2 aubergines length ways, score the flesh with a knife and then carefully cut out the centre, dice and set aside. Lay the aubergines in a tray, spray some frylight in to the shell and season. Place in an oven at 200 degrees C.
2. Finely dice a red onion, a courgette and a yellow pepper. In a large pan, fry off all the chopped vegetables in a little frylight with a tsp crushed garlic until soft. 
3. Stir in 200ml tomato passata. Add a tsp smoked paprika, oregano and basil and season. Sprinkle in 1/2 tsp chilli flakes and allow to simmer for 5-10 minutes on a low heat. 
4. Carefully fill the par baked aubergine shells with the vegetable mixture, sprinkle some yeast extract flakes across the top and put back in the oven for 20-30 minutes until cooked through. 

Aubergine, Courgette and Lentil Bake with trimmings (Serves 4)

1. Using a mandoline, thinly slice one aubergine and 2 courgettes length ways. In a frying pan, use a little frylight and lightly brown off the vegetable slices to soften, season and set aside. 
2. Dry fry a diced red onion with a tsp crushed garlic until soft. Add a tsp tomato puree and a tbsp water. Pour in a can of cooked green lentils (drained and washed)
3. Finely chop a handful of sundried tomatoes and add to the mix. 
4. In an oven proof dish, layer your vegetables and lentil mix alternating until the dish is full.
5. Place in a preheated oven at 220 degrees C for 25 minutes. 
6. Toast two slices of gluten free, brown bread and blend in a mixer to make breadcrumbs. Mix in 2 tsp garlic granules and 2 tbsp yeast extract flakes. Sprinkle evenly across the top of your vegetable bake and return to the oven for 5-10 minutes until browned. 

Roast Potatoes

1. Peel and quarter 4 medium potatoes and place in a pan of cold water. Bring to the boil and then simmer for 10 minutes. 
2. Drain and shake about in a colander to fluff up the edges of the potatoes. Return to the pan. 
3. In an oven proof dish, measure out 3 tbsp vegetable oil and heat in the oven for about five minutes.
4. Whilst this heats up, sprinkle 2 tbsp gluten free plain flour in to the pan of potatoes and season. Shake the potatoes around to ensure they all get a covering. 
5. Carefully take the preheated dish out of the oven, add your potatoes and return to cook for 20 minutes. 
6. Every so often, turn the potatoes to ensure all sides brown nicely. 

Green and broad beans

1. Heat a non-stick pan and pour in frozen green and broad beans-Enough to serve four. 
2. Season and scatter across a tsp garlic granules, oregano and basil. 
3. Stir regularly until the beans gain colour and are al dente to taste.

Spicy and Sweet Vegetable Curry (Serves 3)

1. Dice the following vegetables in to even sized cubes/pieces; 1 large red onion, 1 yellow pepper, 1 green pepper, 2 courgettes, 1 head of broccoli. 
2. Heat a tbsp vegetable oil in a large, heavy set pan. Saute the onion with a tsp crushed garlic until soft. 
3. Add to the pan; 1 tbsp medium curry powder, 1 tsp cumin, 1 tsp paprika, 1 tsp chilli flakes, and a tsp of crushed ginger. Mix through for the spices to release their flavour. 
4. Add 1/2 tbsp tomato puree and a splash of water to stop the spices browning. 
5. Pour in all the chopped vegetables and mix through the spice mix. Cook the vegetables for 5-7 minutes, regularly stirring until softened. 
6. Pour in a tin of chopped tomatoes. Fill the empty can 3/4 full with water and pour in, season the dish and bring to the boil. 
7. Reduce to a simmer, cover the pan and allow to cook for 10 minutes. 
8. Serve with fluffy pilau rice or fresh spinach. 

Creamy Mushroom Risotto (VEGAN & GF)

Dairy free Risotto that still has a rich and creamy texture takes time and patience. As with any risotto, you need to slowly cook the rice, gradually add the stock and be generous with the seasoning.

This method can be used for lots of different risottos, whether it be plant based, seafood or a meat dish; the cooking of the rice is basically the same each time.

Mushroom Risotto 

300g Arborio rice
300g chestnut mushrooms, sliced
1 white onion, finely diced
2 garlic cloves, crushed
1 tbsp gluten free Worcester sauce
4 tbsp Yeast extract flakes
1.5 tsp dried oregano
1.5 tsp dried basil
1 vegetable stock cube
Salt and Pepper
Frylight

50ml soya cream (optional)

1. Heat a little frylight in a heavy based, wide pan. Saute the onion and garlic until soft. 
2. Dissolve the vegetable stock cube in a litre of boiling water. Keep this in a saucepan with a lid, on a very low heat next to the frying pan.
3. Reduce the heat a little on the onion and pour in your dry arborio rice. Stir with a spatula to coat the rice. Stir regularly for about 3 minutes. 
4. Add a ladle of the vegetable stock and stir through the rice, which will gradually absorb the liquid. Keep adding the stock, one ladle at a time and stir regularly to help it along. The rice needs to keep cooking and absorbing liquid for about 25 minutes on a simmering heat. 
5. Season the rice. 
6. In a separate frying pan, heat some more frylight and add the mushrooms. As they start to brown, season, add the herbs and Worcester sauce. They should take roughly 5-7 minutes. 
7. If you are using the soya cream, add this to the mushrooms and stir through, then set aside. 
8. Taste the rice to see if it is cooked, it should be al dente with a slight bite to it. 
9. Add your cooked mushrooms and yeast flakes, stir through on a low heat for the ingredients to come together.

I served mine on a bed of spinach leaves and with a drizzle of balsamic glaze. For the meat eaters out there, this works really well with diced, chicken breast. 

Xin Xim Chicken my way

This Brazilian chicken curry is one of my all time, favourite, comfort dishes. Recipes online vary greatly, so I decided to create my own version which has been a hit with friends.

It is free from: Gluten, Dairy and Soya

Xin Xim Chicken-Serves 4

4 chicken breast, diced
2 large sweet potatoes, peeled and cubed
1 can coconut milk
1 white onion, finely chopped
1 red pepper, diced
1 yellow pepper, diced
1/2 ripe mango, diced

1 red chilli, deseeded and finely chopped
2 garlic cloves crushed
1/2 tsp crushed ginger
2 tbsp organic crunchy peanut butter
1 tbsp tomato puree
1 tsp turmeric
1/2 tsp cayenne pepper
seasoning
2 tbsp gluten free soy sauce
Juice of 1 lime
chilli oil

300g White basmati rice, washed

To garnish: chopped dry roast peanuts, coriander leaves, 2 sliced spring onions

1. Pre heat the oven to 200 degrees C. Place the sweet potato chunks on a tray and cook for 25-30 minutes.
2. Heat a tsp of chilli oil in a large pan, fry the onions, garlic and ginger until soft.
3. Add the chopped peppers, chilli, soy sauce, tomato puree and turmeric and stir in. 
4. Add the peanut butter, stir until well mixed in to the vegetables and then pour in the coconut milk. Bring to a low simmer. 
5. In a separate non stick frying pan, brown off the chicken pieces. 
6. At this point, you can put your rice on to cook. Measure 700ml cold water, add to a pan with the rice. Bring to the boil and then simmer for 10-12 minutes. 
7. Once the chicken pieces are cooked, add to the curry, along with the mango chunks.
8. Add in the cooked sweet potato chunks, season and allow the whole dish to cook on a low heat for 5-10 minutes for all the flavours to infuse. Finish with the lime juice.
9. Once the rice is cooked, fluff up with a fork and serve between 4 dishes. 
10. Spoon generous helpings of the curry over the rice and allow your guests to garnish with toppings of their choosing.