Soya (TVP) Bolognese

soya bolognese

This classic for both vegetarians/vegans and meat eaters can be used in many recipes. Of course those of us who don’t eat meat make it with other things such as soya mince, chopped seitan or even lentils. We’re used to seeing it served with pasta as I’ve done here but it can be served with any cereal, think rice or quinoa. I especially like it with wheatberries. And don’t forget there’s always vegetarian Shepherd’s Pie yum yum yum… I’ve got another unusual use for it that I’ll share with you next week but for now the classic version of vege bolognese.

soya bolognese

Soya (TVP) Bolognese

Preparation Time: 10 minutes                            Servings: 4 people                              Cooking Time:         20 minutes                                                                                                        Total:                         30 minutes

1 onion

1 clove garlic

1 leek

2 carrots

1/3 broccoli

280g tomato sauce

3 cups water

1 vegetabe stock cube

70 soya mince (TVP)

1 tsp marmite

extra virgin olive oil

300g pasta

1. Chop the onion and garlic and saute in 1 tbsp of olive oil until transparent.

2. Chop the leek, carrots and broccoli and add to the pan saute for 5 minutes.

3. Add the soya mince, tomato sauce, water, stock cube and marmite to the pan and bring to the boil.

4. Place a large saucepan full of water on the stove and bring to the boil.

5. Add pasta and cook according to packet instructions.

6. Simmer the TVP for 15-20 minutes, until the mince is soft and the water has evaporated and the sauce is thick.

7. Drain the pasta and serve with the sauce on top.

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Steamed Potato Salad with Beetroot Dressing

salad with beetroot dressing

Once again we’re in the middle of a summer heatwave. It’s been 40 degrees here for the last few days so we need some refreshing salads to cool down. This salad was just what I needed the other day, the dressing complemented the potatoes perfectly. I bought a packet of baby potatoes in the supermarket which were ready for steaming. You just put the packet in the microwave without opening it or anything cook for 8 minutes and you’re ready to go. But if you don’t want to do it that way you can easily cook the potatoes on the stove it’ll take about 5 more minutes.

salad with beetroot dressing

Hope you enjoy this salad as much as we did!

Steamed Potato Salad with Beetroot Dressing

Preparation Time: 7 minutes (+ soaking time)       Servings: 2 people                              Cooking Time:         8 minutes                                                                                                        Total:                         15 minutes

10 baby potatoes

Cherry tomatoes

Salad leaves

Radishes

For the dressing:

25g sunflower seeds

2 cooked beetroot

3 tbsp balsamic vinegar

Salt to taste

1. Soak the sunflower seeds for at least 2 hours in filtered water.

2. Steam the potatoes. I did mine in the microwave which took 8 minutes. Or you can do them on the stove which takes about 15 minutes.

3. On a plate place the salad leaves, the potatoes cut in half, the cherry tomatoes and the radishes cut into slices.

4. Drain the sunflower seeds. Place all the ingredients for the dressing in a blender and blend.

5. Serve. Either drizzle over the salad or serve on the side.

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Leek, Broccoli and Sundried Tomato Risotto

risotto

It’s no secret I love Italian food and I don’t just mean pizza and pasta, there’s a whole lot more to this mediterranean neighbour´s fare. Risotto is a great staple and is totally versatile as you can change the veg according to season, personal preference and / or whatever’s in your fridge. So without further ado I leave you with this classic rcipe.

risotto

Leek, Broccoli and Sundried Tomato Risotto

Preparation Time: 10 minutes                     Servings: 4 people                              Cooking Time:        30 minutes                                                                                                      Total:                         40 minutos

1/2 onion

1 clove of garlic

1 leek

1/4 broccoli

salt

4 sundried tomatoes

1 tbsp extra virgin olive oil.

1 cup brown rice

1 vegetable stock cube

boiling water

Optional toppings:

Parmesan cheese

Nutritional yeast

Chopped walnuts

sunflower seeds

1. Dice the onion and garlic. Chop the leek into rounds and the broccoli into florets.

2. Saute the onion and garlic in the oil with a pinch of salt until transparent.

3. Add the rest of the vegetables and saute for 5 minutes.

4. Add the rice and stir in the pan for two minutes.

5. Add the boiling water and the stock cube. Enought water to cover everything in the pan by about 1cm.

6. Chop the sundried tomatoes and add to the pan.

7. Cook for about 20 minutes or according to the instructions on the rice packet.

8. Whenever you see that almost all the water has evaporated add some more and give everything a stir.

9. Serve with the toppings of your choice

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