Vegan

Creamy Polenta & Meaty Mushrooms

This recipe ends up looking really elegant but is literally less than 10 minutes and only two essential ingredients. It’s vegan too!

 

Delicious

Creamy Polenta & Meaty Mushrooms

Servings: 1 person

Ingredients

  • 1/4 cup Polenta
  • 4 cups Water (or stock)
  • 1 handful Mixed Mushrooms Oyster if you can
  • 2 tbsp Olive oil
  • 2-3 Sprigs Fresh Thyme Optional

Instructions

  • Add the polenta to the water and whisk together for 5 minutes on a medium heat until creamy. 
  • Tear the mushrooms and fry on a high heat with the oil
  • Serve with additional fresh thyme, salt and pepper and olive oil drizzled on top

Spicy Indian Potato Soup

During isolation I’ve been making lunch for my housemates. It gives me a break away from work and has also meant I’ve finally nailed soup-making! This one is so incredibly warming; sweet, spicy and creamy from the potatoes. The secret is the dollop of mango chutney which takes the harshness away from the spices. 

Spicy Indian Potato Soup

Prep Time10 mins
Cook Time15 mins
Total Time25 mins

Ingredients

  • 1 Onion red or white
  • 3 cloves Garlic
  • 3 Potatoes any kind
  • 1/2 Courgette or some frozen peas for the hint of green
  • 1 Carrot
  • 1 Parsnip
  • 1 tbsp Curry powder
  • A few Curry leaves if you have them
  • 1 tbsp Mango chutney
  • 1 Stock cube veg or chicken
  • A splash Milk or plant based milk
  • 2 tsbp Red lentils to help with the texture

Instructions

  • Roughly chop the onion and fry it with 3 tbsp oil on a medium high heat with some salt to stop them from burning until soft
  • Add the chopped garlic, curry leaves and curry powder and fry for a further 2-3 minutes
  • Add the peeled and cubed potatoes, carrot and parsnip (you can use any combination of root vegetables you have
  • Add 500ml of water and the stock cube, the lentils and the mango chutney
  • Boil everything together on a high heat for 15 minutes – add the courgette 5 minutes before the end
  • Blend the soup with a stick blender and stir through a bit of milk or yogert for creaminess at the end

Sticky Miso Aubergine

This is my favourite thing to make whenever I have Aubergines. You do need a good few staples such as Miso and sesame oil, but if you are ok to invest in them do – they will last forever and once you’ve made this, you’ll want to make it again in the future. 

Sticky Miso Aubergine

Servings: 2 people

Ingredients

  • 2 Aubergines
  • 2 Sping onions
  • 1 tbsp Miso paste
  • 2 tbsp Soy sauce
  • 1 tbsp Mirin
  • 1 tbsp Rice wine vinegar
  • 1 tsp Sesame oil
  • 1 tbsp Brown sugar
  • Sesame seeds for garnish

Instructions

  • Slice the aubergines and start heating a grill pan as hot as you can
  • Grill the aubergine slices for five minutes per side or until they are nicely charred
  • Meanwhile mix the remaining ingredients together to make the sauce
  • Put the grilled aubergine slices in a saucepan with the sauce and a lid on to let it soften for 5-10 minutes while you cook your noodles or rice
  • Garnish with sliced chilli, spring onion and sesame seeds

Chana Dal with Crispy Onions

Chana Dal with Crispy Onions

Another dal recipe today because I just can’t get enough. This one is very fresh and herby
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main Course
Cuisine: india, Indian
Keyword: curry, dal, healthy, lentil
Servings: 4 people
Author: nellbymouth

Ingredients

  • 3-4 cloves Garlic
  • 400 g Yellow split lentils Dried
  • 1/2 bunch Coriander
  • 100 g Spinach Frozen or fresh
  • 1 tbsp Cumin seeds
  • 1 tbsp Mustard seeds
  • 1 tsp Dried chilli or fresh
  • 1 Sweet potato
  • 1 Onion red

Instructions

  • Boil the lentils until very soft and smooth – for me it typically takes about 30 minutes in my trusty pressure cooker, or 1-1.5 hours in a regular saucepan.
  • When it’s nearly ready, add the finely chopped garlic, cumin seeds and mustards seeds to a couple of tablespoons in oil in a frying pan. When it starts to brown a little transfer it to a pestle and mortar and crush it into a paste. When the lentils are the texture you want, turn off the heat, add the garlic and spice mixture plus the chopped coriander and spinach. Taste and add salt if needed. 
  • While it cools a little, shallow fried some thinly sliced onion and grated sweet potato to add on top on a very high heat until crispy.

The Perfect Falafel

OVERVIEW

Oh my god, this recipe changed my life. My live-in lover adores falafel more than anything and I never thought i’d be able to make proper, crunchy, fresh out of the frier falafel that is a little bit creamy inside at home. The only niggle is you need to soak the dried chickpeas over night, but using dried means its crazy cheap. The mixture also freezes really well which is great because this recipe makes a lot!

Ingredients

200g dried chickpeas – soaked overnight

1/2 big bunch of coriander (stalks included)

2 cloves garlic

3 spring onions

1 tsp salt

1tsp pepper

1tsp curry powder

1 tbsp cumin

1 tbsp flour

Method

Make sure to soak the chickpeas in water overnight – they’ll massively expand and become softer.

Drain them and add them to a food processor. Slice up the spring onions, coriander, and garlic and add them and everything else to the processor as well. 

Once the mixture is slightly holding together, empty out into a bowl.

Chill the mixture for an hour in the fridge. 

Roll into golf sized balls and deep fry for 5-8 minutes in medium oil. 

Serve however you fancy!

Sweet pickled onions

Overview

I had no idea how easy it was to make these! I always love them on tacos or on top of noodle dishes. Save a jam jar if you can as it’s the perfect size for 1 smallish onion’s worth. You could absolutely add some jazzy spices as well like onion seeds or fennel.

Ingredients

1 smallish red onion

100ml hot water

2 tbsps sugar

1 tsp salt

50ml cider vinegar

Method

Mix everything into the hot water and leave to dissolve. 

Slice the onion as thinly as possible in half moons and stick in the jam jar. 

Pour over the pickling liquid until everything is covered. 

Leave in the fridge overnight before eating. Should keep for at least a week. 

After a few hours they will be soft and the liquid will be a hot pink colour. Amazing. 

 

Sarah’s Thai Noodle Soup

Sarah’s Thai Noodle Soup

Sometimes the nicest thing in the whole world is coming home to a home cooked meal. Especially if you’re tired or cold or just in need of a cuddle.

I came home the other day in one of these states to be greeted by the best housemates in the world, a cold beer and a bowl of the most delicious Thai Noodle Soup I’ve ever had in my life. It was creamy and fresh and garlicky, gingery and full of crunchy veg. This recipe has quickly become a store cupboard staple and has become something I dream about, along with Bodeans Burnt Ends and Spaghetti Carbonara. 

Find below the finest and quickest Thai noodle soup recipe you’ll ever find. 

  • 4 Small chillies (v. small, probably 1 chilli’s worth)
  • 1 tsp Cayenne pepper
  • 2 cloves Garlic
  • 1 Small onion
  • 1 lime (zest and juice)
  • 1 tsp dried cumin
  • 1 tsp dried coriander
  • 1 Bunch of fresh coriander
  • 3 tbsp Soy sauce
  • 1 tbsp Fish sauce
  • 1 tin Coconut milk
  • 1 litre Vegetable stock
  • 2 nests Dried egg noodles
  • Vegetables (whatever you have, however much you like)
  1. Cook the onion until soft, add the Ginger, Garlic, chilli and spices and cook on a gentle heat adding splashes of coconut milk to keep the paste from Browning too much. 

  2. Add vegetables of your choice. (I like mange tout and baby corn but whatever you have in the fridge would be fine) the veg stock and coconut milk. 

  3. Cook together for 15 mins adding the noodles to a separate pan of boiling water for the last 5.