12 Meals of Christmas – Day 11 – Vegetable Crumble

To celebrate Christmas, I’ve launched a brand new blog series covering the twelve days of Christmas with the 12 Meals of Christmas. Each day you’ll be getting an exciting christmassy recipe to help you save money and your belly for the big day.

Winter Vegetable Crumble (Serves 3)

We’ve all encountered a sweet fruity crumble at some point in our lives. It’s in the same league as the Yorkshire pudding, fish and chips and more. Yet, like every recipe featured on this blog, I don’t just want to settle for the norm. Instead, I’m turning the idea of a crumble as a dessert on its head by making it savoury.

Introducing the winter vegetable crumble. Packed full of nutritional goodness, you won’t feel guilty tucking into this before the big day.

Three carrots, chopped into chunks

One onion, chopped into large chunks 

A leek, sliced

One head of broccoli, chopped

A clove of garlic 

50ml of veggie gravy, created following packet instructions

75g of oats

75g of butter

25g of walnuts, chopped

25g of pumpkin seeds

A teaspoon of sage

Seasoning 

A drizzle of olive oil

Pre-heat the oven to Gas Mark 6/200C. Place your vegetables into a roasting tin and drizzle over the olive oil. Season, dash the sage over the top and then add the vegetables to the oven for 35 mins or until they start to crisp and brown.

In the meantime, pour your oats, butter, seeds and nuts into a mixing bowl and, using your fingertips, crumble together until it resembles traditional crumble. Once the vegetables have begun to crisp, remove from the oven and make your gravy. Then pour over the crumble topping and return the dish to the oven for a further 10 minutes to give the topping a good crunch.

Serve with roast potatoes or on its own as a great alternative feast for a Saturday or Sunday lunch.

Stay tuned tomorrow for more from the 12 Meals of Christmas. If you enjoyed this recipe, I’d love to hear from you. Drop me a comment below!

Don’t forget to follow me on Twitter and Instagram to stay up to date with all of the meals featured.

 

12 Meals of Christmas – Day 10 – Kale Chips and Breaded Broccoli

To celebrate Christmas, I’ve launched a brand new blog series covering the twelve days of Christmas with the 12 Meals of Christmas. Each day you’ll be getting an exciting christmassy recipe to help you save money and your belly for the big day.

Kale chips are something that I’ve been working on for some time now. After seeing them on several healthy cooking sites, I decided to have a go at making them on my own. Now, after several attempts, I feel like I’ve mastered them. So it seemed only right that I should share the recipe with you as part of the 12 Meals of Christmas series. Even better, to celebrate the shortest day, here’s one of the shortest recipes I’ve ever made too!

Not only do the kale chips work perfectly in this recipe, but the breaded broccoli is just as tasty and equally as crunchy. Both of these vegetables, when baked, will take you to foodie heaven if dipped into a rich, creamy Stilton sauce – but I also enjoy them on their own with a salad.

Kale Chips and Breaded Broccoli (Serves 2)

A handful of kale

Two handfuls of broccoli florets, halved

Seasoning

A teaspoon of paprika

A lug of olive oil

One egg yolk, beaten

100g of breadcrumbs

A teaspoon of rosemary

Dairy/Vegan cheese, grated or scattered, to serve

Pre-heat the oven to Gas Mark 5/180C. Prepare your breadcrumb by combining a little seasoning, the breadcrumbs and the rosemary together in a bowl. Dip your broccoli halves into the egg yolk first and then layer them in the breadcrumb and rosemary, before resting them onto a baking tray. Repeat this for each broccoli floret until all of them are covered and ready to go into the oven.

Next, lay out your kale over the baking tray and drizzle over a little olive oil. Scatter sea salt and the paprika over the leaves before placing it all into the oven for around 10 minutes. Check regularly and only remove when the breadcrumb on the broccoli has started to crisp.

Serve this dish with a tasty salad or blue cheese sauce, which you can make by melting 25g of Stilton and popping this into a ramekin or small pot.

Stay tuned tomorrow for more from the 12 Meals of Christmas. If you enjoyed this recipe, I’d love to hear from you. Drop me a comment below!

Don’t forget to follow me on Twitter and Instagram to stay up to date with all of the meals featured.

12 Meals of Christmas – Day 7 – Spicy Root Vegetable Pasties

To celebrate Christmas, I’ve launched a brand new blog series covering the twelve days of Christmas with the 12 Meals of Christmas. Each day you’ll be getting an exciting christmassy recipe to help you save money and your belly for the big day.

There is a good reason for pasties and pies being so popular. With hearty pastry encasing hot, flavoursome fillings, each one is a surprise. I’ve made lots of pasties over the years, with one recipe featuring on this blog earlier on in the year. So, it made sense to have a pasty recipe in this Christmas blog series. What’s more, the Jus-Rol pastry in this recipe is vegan and if you use sweetened soya milk instead of egg you have an entirely vegan dish.

Root vegetables are the perfect winter food. And by combining them with spices such as paprika, cumin and turmeric, you can transform them into something even better. As a pasty filling, these root vegetables will have you feeling Christmassy in no time at all!

As you can see from the picture, they don’t even last long enough to take a photo…

Store these goodies in the fridge and you can enjoy them in your work lunches for the days ahead. It certainly beats the office canteen or a lunchtime meal deal. Best part is, they have actual vegetables in, and because they’re relatively fresh, they’re healthier for you too.

Spicy Root Vegetable Pasties (Serves 3 or 4) VG

One roll of readymade shortcrust pastry

Two carrots, chopped and peeled

Two potatoes, peeled and sliced thinly

Half a leek, sliced thinly

A clove of garlic, chopped

A teaspoon of turmeric

A teaspoon of cumin seeds

A teaspoon of paprika

Sweetened soya milk for glazing or a beaten egg yolk for non-vegans

A splash of olive oil

Seasoning

A knob of margarine (vegan or dairy)

To begin making these delicious pasties, heat a dash of olive oil over a medium heat and slide in all your root vegetables. Fry the carrots and potatoes with the cumin seeds, paprika, turmeric and seasoning until the potatoes can be squashed with a fork or knife. As they begin to soften, add in your leek and chopped garlic, frying for around five minutes more. Remove from the heat and set to one side.

Pre-heat your oven to Gas Mark 5/180C. Grab yourself a baking tray and grease lightly with a little margarine. Roll out your pre-made pastry and, using a large bowl, begin to cut out as many circles as you can manage (I got about three out of my sheet), you can grab another sheet of pastry if this isn’t enough for you. Place each of the circles onto the baking tray.

Taking a ladel, dish out your vegetables onto half of each of the circles. With your hands, gently fold the pastry over the vegetables and press it down at the edges to make the traditional pasty shape. With a pastry brush, glaze the pasties with the egg yolk before sliding them into the oven to bake for around 20 minutes, or until the tops of the pastries are golden.

Once the pastries have a nice colour to them, remove from the oven and serve immediately with a hearty winter salad ( I recommend shredded beetroot, walnuts and rocket) or store in the fridge for up to five days ready for work lunches).

Stay tuned tomorrow for more from the 12 Meals of Christmas. If you enjoyed this recipe, I’d love to hear from you. Drop me a comment below!

Don’t forget to follow me on Twitter and Instagram to stay up to date with all of the meals featured.

12 Meals of Christmas – Day 5 – Beetroot and Goats Cheese Tagliatelle

To celebrate Christmas, I’ve launched a brand new blog series covering the twelve days of Christmas with the 12 Meals of Christmas. Each day you’ll be getting an exciting christmassy recipe to help you save money and your belly for the big day.

Now, this is one perfect recipe for the weekend. Wholesome pasta, creamy goats cheese and tangy beetroot will make your mouth water. Because of the cheese, this isn’t as healthy as the other recipes – yet, we’ll be making up for this by packing as many vegetables into this dish as we can, giving you your 5-a-day in the best way possible.

I have an obsession with pasta, and I’m sure that those of you who are reading this do too. There is something particularly comforting about enjoying it in the winter – the filling pasta, the flavours of the vegetables and, of course, the indulgent cheese all make a dish that you can enjoy again and again.

Beetroot and Goats Cheese Tagliatelle (Serves 2)

Two or three handfuls of tagliatelle

Two cooked and peeled beetroots

100g of goats cheese

One red pepper, chopped and de-seeded

One red onion, chopped

Five cherry tomatoes, chopped

A teaspoon of rosemary

A tablespoon of olive oil

Two cloves of garlic, crushed

Half a head of broccoli, chopped up

Seasoning

Into a saucepan, gently heat a tablespoon of olive oil. Slide in your chopped red onion and half of the crushed garlic. Stir until the onion and garlic start to brown, adding your chopped red pepper and the teaspoon of rosemary. Following the pepper, add your tomato slices and the chopped beetroot. Keep the heat to a medium heat as you cook, you don’t want to burn the vegetables. Drop in your broccoli florets and a little seasoning before placing a lid over the top of the saucepan and leaving it to continue cooking for around 5 minutes, so that you really bring out the flavours.

Grab yourself a saucepan and pop in the pasta. Pour enough boiling water to cover and turn your hob onto a medium heat. Cook until soft and drain, setting aside.

Once the vegetables have started to turn brown and soften, pop in your goats cheese and combine along with the last portion of crushed garlic. Remove the pan from the hob and continue to stir through the cheese until it melts into a creamy consistency.

Serve up the pasta, followed by the vegetables in the creamy sauce. Scatter over extra pepper and enjoy with a fresh salad or garlic bread for a fine weekend treat.

Stay tuned tomorrow for more from the 12 Meals of Christmas. If you enjoyed this recipe, I’d love to hear from you. Drop me a comment below!

Don’t forget to follow me on Twitter and Instagram to stay up to date with all of the meals featured.

 

 

12 Meals of Christmas – Day 1 – Roasted Leeks and Parsnip Mash

We all fancy ourselves as a cooking pro, right?

Of course, not all of us have the time, equipment or the money to be a gourmet god. Or perhaps we do?

To celebrate Christmas, I’m launching a brand new blog series covering the twelve days of Christmas with the 12 Meals of Christmas. Each day you’ll be getting an exciting christmassy recipe to help you save money and your belly for the big day.

All of my meals are veggie, as I am a vegetarian. However, you can add meat to dishes such as today’s offering. In fact, this leek and parsnip mash dish is highly versatile – add roast potatoes and vegetables and you have yourself a far healthier version of a meaty feast, or leave it in.

When buying your ingredients, grab an extra leek, yoghurt, paprika, cumin, tumeric and garam masala for tomorrow’s recipe!

Roasted Leeks and Parsnip Mash (Serves 1)

One leek, halved

A tablespoon of honey

A dash of vegetable oil

Three parsnips, peeled and chopped

A tablespoon of magarine

A teaspoon of cumin seeds

Two pinches of rosemary

25ml of soya or cow’s milk

Seasoning

Whack the oven onto gas mark 6/200C. Taking a baking tray, lay out your two leek halves. Drizzle vegetable oil, a dash of rosemary, honey and seasoning over the leeks before placing them into the oven for around 35 mins.

Into a saucepan, drop in your parsnip chunks. Cover these with boiling water and turn the hob onto a medium heat. Add your cumin seeds, before placing the lid over the parsnips and cooking them for around 20 minutes, or until the chunks are fairly easy to slice through with the knife.

Once this is done, remove your parsnips from the boil and drain. Taking a masher, begin to combine the margarine, seasoning and the soya or cow’s milk in with the parsnips. Once the mash is smooth, set to one side.

Take the leek halves out of the oven and serve up. Add your parsnip mash on the side and finish off by making gravy. This recipe can be adapted for roast dinners and more – make it as big or as small as you like. More importantly, sit back and enjoy your moment of gourmet godliness.

Stay tuned tomorrow for more from the 12 Meals of Christmas. If you enjoyed this recipe, I’d love to hear from you. Drop me a comment below!

Don’t forget to follow me on Twitter and Instagram to keep up to date with all of the meals featured.

 

Macaroni Cheese with Butternut Squash Makes Squasharoni Cheese

Squasharoni Cheese. There it is, I’m coining it.

What more could you want from the winter than a dish of pure stodge? With the addition of butternut squash, onion, a nice bit of garlic and some herbs, you have a much healthier version of the popular classic though. And wait until you see just how orange and vibrant the squasharoni looks when it comes out of the oven!

I enjoyed this squasharoni cheese for dinner and for my work lunch the day after, saving me all that money on meal deals and expensive subs. Follow the recipe below to make your very own meal of cheesy indulgence:

Squasharoni Cheese (Serves 4)

Half a butternut squash

A couple of cupfuls of Macaroni

One onion, chopped

Five mushrooms, finely chopped

50ml of milk (soya or cow)

Bunch of fresh basil, chopped

Two cloves of garlic, crushed

Seasoning

Begin by turning your oven onto gas mark 6/ 200C. Taking the squash half, carefully remove the skin and de-seed. Chop into thin chunks and place these into the top of a steamer, or into a pan with boiling water. Into the bottom part of the steamer or into a separate pan, pour in your couple of handfuls of macaroni. Cover the pasta with water, place a lid over the top and turn the hob onto a medium heat. Leave the pasta and squash to simmer for around 10 minutes or until the pasta is cooked through and the squash is soft.

Into a large mixing bowl, drop in your cooked squash. Taking a blender, blitz the squash until smooth. Next up, add the sliced onion and mushroom, along with the basil, garlic and seasoning too. Stir in the 50g of milk then grating the cheese into the bowl. Finish by adding the macaroni pasta, and combining everything thoroughly.

Pour everything into an ovenproof dish, grating a little extra cheese over the top so that it’ll brown up nicely. Place into the oven to bake for 35 minutes or until golden on the top. Once this is done, serve up and tuck in.

I’ll be running the 12 Meals of Christmas to help you keep save money and that belly for Christmas. Make sure you follow me on Instagram, Twitter and Facebook to keep up to date!

 

Broccoli and Stilton Burgers

You vote, I make. The new recipe from last week’s Twitter poll. Keep up to date by following me on Instagram, Facebook and Twitter and get the chance to vote in the next poll!

We all love broccoli and Stilton soup in the winter, right? Well, I’m taking the match-made-in-heaven to the next level in this latest recipe.

It’s time to stop buying supermarket burgers and have a go at making one yourself. And, with my own personal seal of approval, these burgers will not disappoint.

By adding a couple of other ingredients, you can make a very tasty burger which doesn’t require a lot of time, energy or washing up. Even better, make a bulk and keep them for work lunches or for effortless dinner the following day.

Broccoli and Stilton Burgers (Serves 2)

A handful of broccoli florets

50g of Stilton

A tin of peas

One onion, finely chopped

Four or Five mushrooms, finely chopped

A clove of garlic

A pinch of rosemary

Seasoning

Olive oil

Into a large mixing bowl, take a cheese grater and grate your broccoli florets. Once the florets are all grated up finely, add your onion, mushrooms, crushed garlic and your Stilton, broken down into smaller crumbs. Follow this with the tin of peas, rosemary and seasoning before mashing everything together. You want to make sure that the burgers stick together, so the peas need to be mashed thoroughly and the ingredients should be mixed in well.

Next, turn the hob onto a high heat, take a frying pan and heat up a little oil. Using your hands, scoop up the mixture and form it into patties, placing each onto the pan. After you’ve added all of your patties, cook them on one side for around 5 minutes before turning down the heat to medium and cooking on the other side. The patties may stick a little to the pan. If this does happen, as you turn them maintain their shape by pushing the sides together with the spatula.

When the burgers look cooked on both sides, serve up in delicious buns with a good dollop of mayo or tomato ketchup and a generous green salad for a healthy-but-beautiful dinner.

What did you think of this recipe? Do you have vegetarian recipes that you love to make?

 

Goats Cheese, Butternut Squash and Leek Pasties

Whenever I head home, the sight of a takeaway is rare. And this is where my love for homemade food comes from. With my stepmum also being a vegetarian as well as an advocate for Riverford veg boxes, the food is rich with variety and flavour. On a recent visit back to my hometown, I came away with some gorgeous roasted vegetable pasties, and this is what has spurred me on to try my own.

Boy, were the results worth it!

First of all, there’s something about combining squash and goats cheese that takes you to another level of happy. But then, by putting this into wholesome shortcrust pastry along with onions and leeks makes it even better.

Perfect for having anytime of the day (yes, even breakfast if that’s how you roll), these pasties will keep in an airtight container for three days, meaning easy work lunches too.

Goats Cheese, Butternut Squash and Leek Pasties (Serves 2)

Ingredients

Half a butternut squash, de-seeded and with the outer skin removed

Readymade shortcrust pastry

An onion, diced

One small tub of goats cheese

A leek, chopped

Pinch of cumin seeds

Olive oil

Pinch of rosemary

Seasoning

An egg yolk

Set your oven to gas mark 6/200C. Lay the squash onto a baking tray and drizzle over the olive oil. Scatter your salt and pepper over the chunks and top this by adding some fragrant cumin seeds. Slide the baking tray into the oven for around 30 minutes. In this time, lay out your shortcrust pastry and, using a bowl, cut out three or four circles. Lay these onto another baking tray.

Once the squash has roasted up nicely, remove the tray from the oven and start placing your slices onto one half of each circle. Layer your diced onion and leek on top of this and finish with a hint of rosemary and a good dose of goats cheese. After the filling has been prepared, take the other side of your pastry and roll it over the filling, pressing down the close with a small roll of extra pastry.

Taking a brush, cover each pasty in a thin layer of egg yolk. When all of your pasties are covered, place the baking tray back into the oven for a further 15-20 minutes, or until the pasties are golden.

Serve these wintry delights up with a green leafy salad and some wholesome boiled baby potatoes for the full effect.

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Did you enjoy this recipe? I’d love to know what you thought – hit me up in the comments below.

How To Make A Banging Veggie Roast

Us vegetarians and vegans all know what it’s like when you first give up meat, especially on a Sunday. Whilst everyone else tucks into a big filling chicken or piece of beef, you’re often left tucking into the overcooked broccoli and carrots. During my time so far as a veggie, finding a good and inexpensive alternative to the meaty bit has been tough – but I’ve finally cracked it.

This meal is the ultimate meat-free experience. If you’re looking for a vegan alternative, replace the cheese with a cashew cheese or leave it out altogether and use couscous or rich roasted tomatoes instead. And, of course, don’t be liberal with the roast potatoes!

Roasted Squash Stuffed With Cheesy Vegetables (Serves 2)

Ingredients

A large squash chopped in half with seeds and fleshy centres scooped

One onion sliced

A whole head of broccoli chopped

A clove of garlic

75g of cheese, plus extra for topping

A dash of soya or cow’s milk

A large tablespoon of cornflour

Two carrots sliced

Eight or nine baby potatoes, halved

Seasoning

 

Pre-heat the oven to Gas Mark 6/200C. Arrange your two squash halves onto a baking tray, drizzling over with olive oil, a spoonful of honey and seasoning. Place the tray into the oven and cook the squash for around 30-40 minutes.

Taking your baby potatoes, place these into a saucepan and fill with boiling water. Turn the hob onto a medium heat and keep the potatoes cooking until they begin to feel soft. Once they do, remove from the heat. Slide out the baking tray and arrange your potatoes onto one side, with the chopped carrots going on the other side. Drizzle these with olive oil, a dose of honey, breadcrumbs and seasoning before placing the tray back into roast.

When the squash is just about done, add a steamer to your saucepan and fill with the broccoli. You only want to steam the florets for 5 minutes maximum, just to get them to soften their crunch a little.

For the cheese sauce, heat up a large spoonful of butter. As the butter begins to melt, drop in a spoonful of cornflour and, at the same time, add soya or cow’s milk. Continue to stir as you add, making sure that the sauce doesn’t stick to the bottom of the pan. Remove from the heat once the mixture starts to thicken and then add your grated cheese.

Once the broccoli is done, slide out your baking tray and fill the squash with the florets, crushed garlic and onion slices first, topping this with the cheese sauce and then finishing off by grating cheddar over the top and sprinkling a fine layer of pepper. Add this to the oven for a further 5 minutes to melt the cheese.

Serve up on its own and be the envy of every meateater at the table, or add gravy for an even better Sunday roast. This recipe is perfect for big student roasts, family get-togethers and, with everything cooked on one tray, catering for vegetarian guests as part of a larger roast.

Healthy Breakfast Apple Muffins

 

How many of us, rushing to get to work, forget to eat our most important meal of the day? Porridge is a faff, cereal and milk isn’t portable enough to eat on the way to work and expensive smoothies are completely out of the question. Well, like all things in life, plan ahead and you can both perform at your best and not be eyeing up a horse by the time your lunch break arrives. Even better still, this recipe takes only an hour out of your week and you can enjoy the rewards throughout.

Healthy Apple Muffins

 

Ingredients

150g of whole-wheat flour

50g of oats

½ teaspoon of baking powder

½ teaspoon of salt

½ teaspoon of cinnamon

½ teaspoon of vanilla

1 egg

75g of butter

75g of honey

2 apples grated

1 apple sliced with skins kept on

 

 

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The Cooking…

Turn the oven onto Gas Mark 5/ 180C.

Grab a cake tray and place your muffin cases into the slots.

Measure out your whole-wheat flour, baking powder, oats, cinnamon and salt and add these to a large mixing bowl. Next, cube your butter and drop this into the bowl. Using only your fingers, gently combine the butter into the flour. Once the mixture begins to resemble breadcrumbs, make a well in the centre of the mixture and add your egg. Taking your spoon, fold the dry mixture into the egg, following the figure of eight to ensure that air gets into the batter.

Next, add your grated apple, honey, vanilla essence as well as the chopped pieces of apple. Stir these into the batter carefully again, making sure that you don’t rush the mixing. When this is done, transfer your batter into the cases and slot the cakes into the oven for around 35-40 minutes, or until the tops are golden and the knife comes out clean. As the muffins cool, add a little drizzle of honey over the tops to give your cakes even more flair.

Pack into an air-tight container and the muffins should keep for a week. Enjoy as a healthy alternative ready to get you on your way in the morning.