spicy Carrot salad

Here's a recipe I made yesterday that was very delicious and very easy to make makes a great lunch or supper

you will need
4 carrots grated
1 lemon rind and juice
1-1/2 tbsp olive oil
good handful of sultana's
1/2 tsp or to taste chilli flakes (can use fresh chilli)
1 small pack of thread noodles soaked and separated( i used straight to wok noodles)
pinch of salt
2cm piece ginger finely grated
1 clove garlic finely grated
toasted almond to searve
and small bunch coriander chopped

In your bowl add your carrots, ginger, chilli, garlic and lemon and sultana's..
Add in your live oil and salt and toss
leave to rest for 15 minutes to overnight we left it for about 2 to 3 hours

when it has rested add in you coriander noodles and give a good mix
taste for seasoning or extra oil
serve immediately and add some chopped toasted almonds
enjoy so easy nice fresh and delicious...

Vegan/Vegetarian Hotpot

Hi all
Wow been while since I posted
suffice to say been busy and hectic...
Well have a new recipe today for you to try
this is a Vegetarian/vegan Hotpot
I made it simple and vegan but you can add whatever takes your fancy it's you that's eating it :)
ok so the basis of this recipe is baked beans that's simple isn't

This serves two people easy three in a push

ingrediens
1 can baked bean ( i used heinz five beans)
1 cup frozen mixed veg ( any that you like)
1 red pepper (diced)
1 onion (sliced) (can be omitted I didn't use it today didn't have one)
1-2 tbsp bbq spice ( used jamacian spice today and an italian herb blend as on hand)
1 tbsp tomato puree ( i used tomato ketchup as on hand)
2-3 small potato (thinly sliced)
1 -2 tbsp non dairy butter (your choice)
1/2 tbsp oil for frying (optional)

optional extra's sweetcorn, vegan cheese, green beans, cauliflower, broccoli, vegan sausage
this dish can be modified your way, double or tripled easily add whatever spice you like add chilli fresh or dried, add can of tomato to make it go further it's very easy very versatile dish

to make up
in a sauce pan or frying pan add your onion and pepper and gently fry for five minutes
add mixed frozen veg and your bean tomato puree and spices cook until mixed thoroughly and heated through
add your sausage if using now and cook further couple minutes
taste for further seasoning
put into an oven proof dish place over your cheese if using it and then add your sliced potato
dab little bits of butter over top so potato will cook nicely and go golden brown.
if wish add a little grated cheese if using over the top
put into oven at 180 degrees for 20-25 minutes or until potatoes are cooked and lovely golden brown
serve immediately

before potato slices

with potato slices before being cooked

well that's about it now will post pic after it's cooked later today have great day for now
Michelle

Vegetarian Philly steak bake

Hi all
here's a recipe made tonight it's a vegetarian philly steak bake..this recipe uses quorn steak style pieces

Let's go then
you will need for the cheese sauce
25g butter
25g flour
aprox 600ml milk
grated vegetarian cheese of your choice
extra cheese to put on top
salt and pepper

For the filling
enough pasta for four people
300g packet of frozen quorn style steak pieces
1 medium red capsicum (pepper) diced
1 medium red onion sliced
2 Tbsp olive oil
salt and pepper

First put your pasta water on to boil and get your pasta cooking

Second make the sauce up whilst the pasta is cooking
in a saucepan add your butter and flour and cook out for good 2 minutes

add your milk a little at a time to make sure no lumps form stirring all the time the first couple of times you add the milk should form a ball like lump this is normal just keep adding milk a little at time so that no lumps form and the sauce will stay at quite a thin consistancy until you add the cheese..

once you've added all your milk cook for about 3-5 minutes this will thicken sauce only slightly take off the heat and add your cheese as much as you like until you have a cheese sauce your happy with mixing all the time.. I used two to three good handful of pre-grated cheese..
put to one side

add some salt and pepper as needed

thirdly in a frying pan add your oil and heat up
once hot add your onion and pepper fry off for little while about 5-8 minutes until onions and peppers are soft

add some salt and pepper not much there is some in your sauce

add your quorn style steak and cook for couple of minutes

At this time the quorn is not cooked it will cook in oven

put to one side until pasta and sauce are ready

Once your pasta is cooked mix with your quorn, onion and pepper mix and then stir in your sauce
make sure everything is coated and evenly spread through
put into an oven proof dish and add some more cheese on top
put into your oven and cook for about 25-30 minutes at about 180degree until golden and bubbly

serve immediately

well hope you enjoy this recipe we certainly did

Red Pesto Quorn with Wedges and Iceberg Salad

Hi all

Here's a nice simple recipe to try... I got the idea from http://sortedfood.com/ when they did their Italian Chicken burger
here's my take and it's suitable for Vegetarian...

Quorn fillets fresh or frozen
Jar of red Pesto
Bread for breadcrumbs
Garlic and italian herb blend
Iceberg Lettuce
Ranch dressing
Blue cheese (suitable for vegetarian)If want to keep it vegetarian
Tomato
Fried onion pieces(optional)
on large baking Potato
olive oil

I used frozen quorn so took four and marinated them overnight in the fridge with about 3 -4 Tbsp of red pesto

After Marinating overnight
I blitzed some 4 slices bread in a blender with some garlic and italian herb blend at least 2Tbsp of herbs
What you don't use of the breadcrumbs freeze and use another time...
I then coated the marinated quorn with the breadcrumbs and allowed to rest in fridge until ready to cook

to make the blue cheese dressing
add about 1/2 cup of ranch dressing
and as much of the blue cheese as you like to flavour it and then put aside until ready to assemble salad
cut up your tomato removing the inside seeds and just keep the flesh in a small dice put aside

cut potato in wedges and coat with olive oil and as much of the garlic and herb blend as you making sure they are all coated with it on both sides

Now it's simple put your wedges on first they need up to 40 minutes to cook properly turning at least once keep an eye on them

about 15 minutes before the wedges are finished start cooking your quorn in some oil in frying pan until golden brown on both sides I cooked mine for about 4 minutes on one side turned them and then 2 minutes on the other side before putting them in the oven for 4 -5 minutes to make sure heated through well..

while they finish cooking put your salad together cut a nice wedge out of your iceberg put over some of the dressing trying to make sure it gets between the leaves of the iceberg and then put over your tomato and your onion pieces

once everything is cooked serve up
this will serve two nicely...

This is so easy and so tasty you really didn't need a recipe but give it a try anyway... you will enjoy...

Kinda Pasta Primavera Vegetarian

Hi all
here's a new recipe did tonight...
It's a lovely simple recipe and doesn't take too long to make.
For those that can get it use a Vegetarian Parmesan as I have or change the cheese entirely...

You need one medium leek cut in half and sliced thinly
1 can cannellini beans drained and rinsed
500g fresh peas out of pod or equivalent in frozen
1 capsicum finely slice
3/4 of 250ml soya cream
some of the pasta water 
vegetarian parmesan as much as you like
1 teaspoon italian garlic and herb mix
2Tbsp thyme infused olive oil (regular is fine)
and salt and pepper
and enough pasta for up to 4 to stir through

Put your Pasta on first whatever pasta you like and cook it so that it's either ready before starting the sauce or ready to be added when sauce is cooked...

add you oil then in a hot frying pan add you leek and capsicum and gently fry off for at least 15 minutes to make nice and tender add some salt and pepper and italian herbs
add your cannelloni beans and cook for further 5 minutes
add your fresh peas and cook for further 5 minutes I like the taste of the fresh peas with their bite still but if you prefer cook your peas for last 5 minutes in your pasta water and add when you add your pasta...

Now add your soya cream and stir through
add your pasta and stir through and add some of as much parmesan as you like..
add any extra pasta water you may need to make a nice sauce consistency
taste for seasoning and add any extra salt and pepper or parmesan you need
remember though this is a delicate flavour and you don't want to over power it with the parmesan

make sure all heated though nicely and serve immediately with a little extra black pepper or parmesan or as is...
enjoy

Hope you enjoy this recipe...

Pea and Mint soup

Hi all

Today I have made my very yummy Pea and mint soup..
so easy so tasty great hot or even cold
Unfortunately everything is in estimates as I rarely measure
so here goes

need 500g fresh peas (now as I shucked them last night i needed to top up with about 1/2 cup frozen petite pois)
3/4 litre of vegetable stock
good handful of fresh mint chopped up
1 nice sized salad onion diced up( this is a larger version of spring or green onion..if you can't get one use 3-5 spring onion depending on size and thickness)

Now put this all into your saucepan and cook for about 20-25 minutes then blitz in your blitzer whatever machine or way you blend things
serve in nice cups with crusty bread...with a little mint for garnish

this serves two good serves or three smaller serves

so easy so tasty and so fresh what more could you want

Michelle's Yummy Vegetarian Mushroom pasta for one

Hi all been while since posted but here we go here's a recipe I made tonight as I was feeling peckish... It's quick and easy and uses a few short cuts to make it quick

 one pouch pre cooked pasta
1/2 herb and garlic stock cube
1/4 tub of cathedral city cream cheese
1/4 cup water or as much as needed to get sauce consistency
1/2 medium sized onion finely sliced
4-5 medium sized portabello mushrooms thinly sliced
1 cube of herb and garlic butter pre made

put your butter in the frying pan and melt

you can put your pasta in the microwave to heat a little at this point check your pack or cook some pasta at this point...

add your onion and mushroom and fry for good 10 minutes to cook the mushroom and onion

once onion and mushroom mix is cooked out add your stock cube and a little of the water
mix through your stock and water in the onion and mushroom mix then add your cream cheese
mix this through your mushroom and onion mix adding your water a little at a time until you get a sauce constancy your happy with..

stir through your pasta making sure it's all covered with your sauce and heated through thoroughly adding a little more water if gets too thick...

check your seasoning
serve immediately and enjoy

Sorry no pic tonight was just too hungry lol...
but really is quick and simple recipe with a few cheats to make it just that bit quicker