Wanted to make a healthy dairy and sugar free dessert. Found a tin of chestnut purée in the larder so had an idea...
You need a high powered blender (vita mix) or a food processor, place a drained tin of apricots (or another strong flavoured fruit like mango) and blitz to a purée. Add the tin of chestnut purée and 1/2 a carton of soya custard. (you could also use soy cream or oat cream which would make it richer). Blend till smooth and thoroughly mixed.
Put into glasses or ramekins to serve and chill. I served it with a little extra soy custard on top and some chopped almonds.
You could mix in some agar agar for veggies or gelatine for carnivores if you want it to set.
Makes 4 generous portions or 6 medium ones.
Sunday, 30 January 2011
Saturday, 29 January 2011
Vegetable chilli for a freezing cold evening
This is something that I made, when we were both cold, and needed something quick and warming for supper.
To make the chilli, finely chopped one large white onion, sautee in vegetable stock until soft.
Add approximately 2 glasses of red wine to the pan, and a pack of quorn mince, as well as a pack of sieved tomatoes, (passata). In a blender, place a large tin of plum or chopped tomatoes, two more peeled onions some garlic, some chilli sauce, a half a teaspoon of cinnamon, two stalks celery and two carrotts. If you want the sauce nice and sweet, then either add some sugar or sugar substitute, in my case, I added an apple. Blitz up until smooth. I also added a spoon of rice flour to make it a little thicker, and some tomato purée and more wine to taste as well as seasoning with salt and pepper.
In terms of beans, I added the following: one tin of cannellini beans which I added the blender to thicken the sauce. One can of aduki beans and one can of black beans. This may sound like a lot but I was making this to last two to 3 days. If I had red kidney beans, I probably would have used some of those. I don't know why, but I added some sweetcorn. It just kind of felt "Mexican".
Simmer for about 20 min until it's nice and thick and very tomato-y. (You can also add ketchup if you like). I added a splash of balsamic vinegar at the end of cooking just to give it a slightly piquant flavour. If you want to increase the chilli heat then add more hot sauce to taste.
I served it with plainly boiled brown rice. It was certainly filling and very warming.
ENJOY!
To make the chilli, finely chopped one large white onion, sautee in vegetable stock until soft.
Add approximately 2 glasses of red wine to the pan, and a pack of quorn mince, as well as a pack of sieved tomatoes, (passata). In a blender, place a large tin of plum or chopped tomatoes, two more peeled onions some garlic, some chilli sauce, a half a teaspoon of cinnamon, two stalks celery and two carrotts. If you want the sauce nice and sweet, then either add some sugar or sugar substitute, in my case, I added an apple. Blitz up until smooth. I also added a spoon of rice flour to make it a little thicker, and some tomato purée and more wine to taste as well as seasoning with salt and pepper.
In terms of beans, I added the following: one tin of cannellini beans which I added the blender to thicken the sauce. One can of aduki beans and one can of black beans. This may sound like a lot but I was making this to last two to 3 days. If I had red kidney beans, I probably would have used some of those. I don't know why, but I added some sweetcorn. It just kind of felt "Mexican".
Simmer for about 20 min until it's nice and thick and very tomato-y. (You can also add ketchup if you like). I added a splash of balsamic vinegar at the end of cooking just to give it a slightly piquant flavour. If you want to increase the chilli heat then add more hot sauce to taste.
I served it with plainly boiled brown rice. It was certainly filling and very warming.
ENJOY!
Can airlines do healthy food? "Chicken or Beef"?
Can airlines do healthy food?
On my regular trips to Toronto, I do not eat the airline food as it is usually the same old same old and because I was let into secret. I could opt for s special meal, however I was told by a member of staff that ones chance of an upgrade is far less if you opt for a special meal as if thy upgrade you, they won't have your chosen meal for you in the new cabin you are sitting in. So, I never choose a special meal. Today's flight was for almost 11 hours, well 12 if you count the time on the ground piddling about at Heathrow with cargo doors and waiting for some lost soul to join the plane rather than off-loading their luggage. So despite my porridge from the BA lounge and stuffing my bag with fresh fruit from the lounge, I was hungry when they served the meal. The lady next to me asked if there were any veggie meals and was given one. Usually they are risotto swimming in butter, or pastas caked in cheese etc., so I asked what the veggies were and the stewardess said: "I have a mushroom pasta or a chickpea Asian curry". I plumped for the latter and whilst it was probably a little greasier than I would have made, it was delicious, filling and low GI. What a result. The accompanying rice was spiced and there was a little spinach served with it. The accompanying salad was ok, although BA's catering staff must love adding 5 fresh peas to each salad! The dressing was standard fayre and and the dessert was some ghastly creamy concoction that had more to do with a science lab than a cow so I gave that a miss. Still a vast improvement on the usual "chicken or beef" that I am used to being offered. I wont choose that as an option in advance as I'd still rather starve and have my improved chance of an upgrade!
On my regular trips to Toronto, I do not eat the airline food as it is usually the same old same old and because I was let into secret. I could opt for s special meal, however I was told by a member of staff that ones chance of an upgrade is far less if you opt for a special meal as if thy upgrade you, they won't have your chosen meal for you in the new cabin you are sitting in. So, I never choose a special meal. Today's flight was for almost 11 hours, well 12 if you count the time on the ground piddling about at Heathrow with cargo doors and waiting for some lost soul to join the plane rather than off-loading their luggage. So despite my porridge from the BA lounge and stuffing my bag with fresh fruit from the lounge, I was hungry when they served the meal. The lady next to me asked if there were any veggie meals and was given one. Usually they are risotto swimming in butter, or pastas caked in cheese etc., so I asked what the veggies were and the stewardess said: "I have a mushroom pasta or a chickpea Asian curry". I plumped for the latter and whilst it was probably a little greasier than I would have made, it was delicious, filling and low GI. What a result. The accompanying rice was spiced and there was a little spinach served with it. The accompanying salad was ok, although BA's catering staff must love adding 5 fresh peas to each salad! The dressing was standard fayre and and the dessert was some ghastly creamy concoction that had more to do with a science lab than a cow so I gave that a miss. Still a vast improvement on the usual "chicken or beef" that I am used to being offered. I wont choose that as an option in advance as I'd still rather starve and have my improved chance of an upgrade!
Steak or Squash?
Griddled Butternut squash.
Another veggie that I fall into s rut with. I either puree it, roast it or make it into soup. Then I had an idea. What about butternut squash steaks? Hmm. Sounds weird, but bare with me. Peel a couple of squash. Then slice from the stalk end in thick slices. When you get to the bulb, just remove the core in the affected slices, or create little mini bowls from the bulb ends. (I stuffed mine and baked them).
Steam for about 15 to 20 mins until the squash becomes translucent and soft ish. Do not over cook as the griddle will do some more cooking for you. Drain and dry. Heat s ridged griddle pan to med high heat. (beware as the sugar content in the squash may burn, which affects the appearance but not the taste). Place on the dry griddle pan and brush with a little garlic oil and sprinkle with salt and pepper or you could use those spice rubs that are intended for meat. Cook for about 10 mins a side until they have charred marks on both sides and are cooked through. I think I may have found a new favourite way with squash as this is meaty and chunky and has a smoked flavour from the griddle pan.
Another veggie that I fall into s rut with. I either puree it, roast it or make it into soup. Then I had an idea. What about butternut squash steaks? Hmm. Sounds weird, but bare with me. Peel a couple of squash. Then slice from the stalk end in thick slices. When you get to the bulb, just remove the core in the affected slices, or create little mini bowls from the bulb ends. (I stuffed mine and baked them).
Steam for about 15 to 20 mins until the squash becomes translucent and soft ish. Do not over cook as the griddle will do some more cooking for you. Drain and dry. Heat s ridged griddle pan to med high heat. (beware as the sugar content in the squash may burn, which affects the appearance but not the taste). Place on the dry griddle pan and brush with a little garlic oil and sprinkle with salt and pepper or you could use those spice rubs that are intended for meat. Cook for about 10 mins a side until they have charred marks on both sides and are cooked through. I think I may have found a new favourite way with squash as this is meaty and chunky and has a smoked flavour from the griddle pan.
What's a boy to do with an aubergine?
Baked mediterranean aubergine.
There are times when a vegetable slips into a rut. I look at something like a butternut squash and think soup or puree. With the aubergine it has tended to inspire nothing better than ratatouille. However, unless I can slow cook it for ages with some nice olive oil, and very very fresh ingredients it never really delivers the tase that it promises. So here I am looking at 4 shiney deep purple aubergines and wondering what to do with them.
My way of wilting them and making them give up their yummy flesh is not to salt and fry them, but to prick them like sausages and pop them in the microwave for 10-12 minutes. They come out looking like they have aged. Their skins no longer taught and siney is now wrinkled. If I want to use then straight away, I cool them in a sink of cold water for 5 mins. If not, I let them cool down. For this dish, I just removed the stalk end and diced them up. In a large tight lidded oven proof buffet pan, I sauteed some chopped onions in veggie stock and then added some dried basil, the chopped aubergine, a tin of tomato puree and lots lazy garlic in oil, along with seasoning especially lots of black pepper. I deliberately eaporated a lot of the stock and added a good slug of red wine vinegar, (balsamic would be good too). I added two tins of flageolet beans (drained) and put in a med oven 150/160c for 45 mins to an hour,
You could add other veggies to this, peppers, celery etc.,
I served it around a tower of griddled butternut squash topped with steamed spinach. (see below for griddled butternut squash.
There are times when a vegetable slips into a rut. I look at something like a butternut squash and think soup or puree. With the aubergine it has tended to inspire nothing better than ratatouille. However, unless I can slow cook it for ages with some nice olive oil, and very very fresh ingredients it never really delivers the tase that it promises. So here I am looking at 4 shiney deep purple aubergines and wondering what to do with them.
My way of wilting them and making them give up their yummy flesh is not to salt and fry them, but to prick them like sausages and pop them in the microwave for 10-12 minutes. They come out looking like they have aged. Their skins no longer taught and siney is now wrinkled. If I want to use then straight away, I cool them in a sink of cold water for 5 mins. If not, I let them cool down. For this dish, I just removed the stalk end and diced them up. In a large tight lidded oven proof buffet pan, I sauteed some chopped onions in veggie stock and then added some dried basil, the chopped aubergine, a tin of tomato puree and lots lazy garlic in oil, along with seasoning especially lots of black pepper. I deliberately eaporated a lot of the stock and added a good slug of red wine vinegar, (balsamic would be good too). I added two tins of flageolet beans (drained) and put in a med oven 150/160c for 45 mins to an hour,
You could add other veggies to this, peppers, celery etc.,
I served it around a tower of griddled butternut squash topped with steamed spinach. (see below for griddled butternut squash.
Hot soup for a chilly day, and will kids eats healthy food?
I have a theory that even the most turkey drummer addicted veg hating child would eat this. Try it.....
Also, jolly warming for a cold day like today.
My not only but also healthy tomato soup.
In the winter there are days when I want to taste the sweetness of tomato and see that vibrant red colour in a bowl and not the version straight out of a tin, a la Heinz.
Sauté 3 large chopped onions and 2-3 chopped cloves of garlic, in veg stock in a large saucepan until soft. Then add some red or orange peppers, some chopped carrots, a couple of stalks of celery, 1 large tin of chopped tomatoes, a pack of passata (sieved tomatoes) and some stock. I happened to have a sad bunch of tarragon in the fridge so added that too. Then I added 2 tins of cannellini beans some red wine vinegar, black pepper, salt or salt substitute and some sugar substitute. If you prefer you can use either a small can of tomato puree or a splodge of tomato ketchup, to act as a sweetener. Then I added a block of silken tofu. You can add a few drops of hot sauce into the mix too, if you like a bit of background spiciness.
After boiling it gently for about 20 mins until the carrots and celery are soft, I blitzed It up in the vita mix until completely smooth and unctuous. You can thin it down with water or veggie stock at this point, but it made the most heartwarming thick tomato soup. It would be good for kids ad they would have no idea that it is actually a "healthy version".
Thinking about it, I might use sherry vinegar next time or you could use cider vinegar. Great served with black pepper oatcakes.
Also, jolly warming for a cold day like today.
My not only but also healthy tomato soup.
In the winter there are days when I want to taste the sweetness of tomato and see that vibrant red colour in a bowl and not the version straight out of a tin, a la Heinz.
Sauté 3 large chopped onions and 2-3 chopped cloves of garlic, in veg stock in a large saucepan until soft. Then add some red or orange peppers, some chopped carrots, a couple of stalks of celery, 1 large tin of chopped tomatoes, a pack of passata (sieved tomatoes) and some stock. I happened to have a sad bunch of tarragon in the fridge so added that too. Then I added 2 tins of cannellini beans some red wine vinegar, black pepper, salt or salt substitute and some sugar substitute. If you prefer you can use either a small can of tomato puree or a splodge of tomato ketchup, to act as a sweetener. Then I added a block of silken tofu. You can add a few drops of hot sauce into the mix too, if you like a bit of background spiciness.
After boiling it gently for about 20 mins until the carrots and celery are soft, I blitzed It up in the vita mix until completely smooth and unctuous. You can thin it down with water or veggie stock at this point, but it made the most heartwarming thick tomato soup. It would be good for kids ad they would have no idea that it is actually a "healthy version".
Thinking about it, I might use sherry vinegar next time or you could use cider vinegar. Great served with black pepper oatcakes.
Broccoli by Baz
Another good green recipe which is a Joel Fuhrman one is Oriental Broccoli. So very simple. Just steam some Broccoli in a pan as above in veggie stock, once tender add some garlic, soy, sesame seeds, some bamboo shoots or water chestnuts and a little cornflour. (I just mixed 2 teaspoons of cornflour with the soy and garlic and added it to the remaining liquid to make a sauce. You could add baby corn, tofu or almonds or cashews to this for variety. It was jolly good and made a lovely starter.
Kale is the new Beef!
Amazingly good kale.
I know that I bang on about kale and how good it is for you, but it is. I had a couple of bags full and wanted to know what to do with them.
I did this:
I washed the kale and heated a large lidded saucepan. When the pan was really hot, I chucked in the wet kale and put the lid on, leaving it on high heat to wilt and steam.
I then added some lazy garlic, some cider vinegar (about 2 capsful) and a bit of soy sauce, a few drops of hot sauce too. Stirred it up and presto.
I know that I bang on about kale and how good it is for you, but it is. I had a couple of bags full and wanted to know what to do with them.
I did this:
I washed the kale and heated a large lidded saucepan. When the pan was really hot, I chucked in the wet kale and put the lid on, leaving it on high heat to wilt and steam.
I then added some lazy garlic, some cider vinegar (about 2 capsful) and a bit of soy sauce, a few drops of hot sauce too. Stirred it up and presto.
Wednesday, 5 January 2011
Syrup for a fuit salad.
In winter fruit sometimes does not have the sweetness that it does in summer months. Not wanting to add sugar to my fruit salad, I had an idea. I pureed up 3 stoned dates with some water. This time, i replaced the water with freshly squeezed orange juice. Fab - a sweet orsnge syrup without white sugar if you made it with water, You could add vanilla for a vanilla sugar taste but I am all vanilla'd out with the sweet potato I made. (see previous post)
I did this in my vita mix but I bet you could do it with a hand blender, or food processor.
It made the perfect syrup for my fruit salad.
You could add a pinch of cinnamon too which might be a nice addition for s winter friit salad.
I did this in my vita mix but I bet you could do it with a hand blender, or food processor.
It made the perfect syrup for my fruit salad.
You could add a pinch of cinnamon too which might be a nice addition for s winter friit salad.
I'm back! Vanilla sweet potatoes & Catalan beans and swede
Sorry guys. Been so busy in run up to Christmas that I did not blog. Also I've not been eating healthy food.
So now I need to. Lots!
My first healthy meal of 2011 was a quick and tasty supper.
Vanilla sweet potatoes was kind of s mistake. I peeled s load of sweet potatoes and boiled them. Then pureed them. You could mash, but I use my vita mix for everything. I did not want to add any fat, but they needed something so added pepper and some sea salt. Nope still not right. So added a slosh of soy milk. Oh bugger - it's the sweetened vanilla one. Tasted it and bingo. It's more like a light perfume of vanilla but I liked it and Richard ate it without complaint. So knock yourself out and try it.
To go with this, I made a spanish style stew. I sauteed sliced red onions in veg stock (no fat) until softened. I added celery, and some chopped broccoli stalks (being thrifty after Christmas). A dessert spoon of spanish smoked paprika, 2 tins of chopped tomatoes, some drained chickpeas and some drained red kidney beans. I peeled a swede and cut it into bite sized pieces and added that too. I threw in some chopped garlic and then placed half slices of 2 oranges (washed the skins), the juice of 2 oranges and some pepper and salt and a little hot sauce, all over the top. Popped the lid on the casserole and cooked it for about 45 mins. I was going to thicken it but decided to reduce it a little, but it was great as it was, especially over the mashed sweet potato.
So now I need to. Lots!
My first healthy meal of 2011 was a quick and tasty supper.
Vanilla sweet potatoes was kind of s mistake. I peeled s load of sweet potatoes and boiled them. Then pureed them. You could mash, but I use my vita mix for everything. I did not want to add any fat, but they needed something so added pepper and some sea salt. Nope still not right. So added a slosh of soy milk. Oh bugger - it's the sweetened vanilla one. Tasted it and bingo. It's more like a light perfume of vanilla but I liked it and Richard ate it without complaint. So knock yourself out and try it.
To go with this, I made a spanish style stew. I sauteed sliced red onions in veg stock (no fat) until softened. I added celery, and some chopped broccoli stalks (being thrifty after Christmas). A dessert spoon of spanish smoked paprika, 2 tins of chopped tomatoes, some drained chickpeas and some drained red kidney beans. I peeled a swede and cut it into bite sized pieces and added that too. I threw in some chopped garlic and then placed half slices of 2 oranges (washed the skins), the juice of 2 oranges and some pepper and salt and a little hot sauce, all over the top. Popped the lid on the casserole and cooked it for about 45 mins. I was going to thicken it but decided to reduce it a little, but it was great as it was, especially over the mashed sweet potato.
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