Tag Archive | onion

Brown Rice & Beans with Ginger & Lime

Below serves 3-4

  • 2 tbsp olive oil
  • medium onion (diced)
  • 1 cup brown rice
  • 1/4 C Parsley
  • 1tsp ground coriander
  • 1tsp cumin (heaped)
  • 1 14oz can black beans
  • 1 C chicken broth
  • 2 red chillies (diced)
  • 2 garlic cloves (finely chopped)
  • 1 tsbp grated fresh ginger
  • Zest & juice of 1 lime
  • 1 Avocado
  • 1/4 C crumbled feta
  • 1 14oz can tinned tomatoes (strained of juice)
  • Additional lime quarters (for serving)
  • Set the rice to cook in a rice cooker or pot
  • In a pot, over medium heat, add the onion & garlic, stir occasionally until softened, around 5 min
  • Add the ground coriander & cumin, stir for 1min
  • Add the beans, broth, chillies & tinned tomatoes, bring to boil & reduce to simmer for 10min
  • Mash beans down and stir in the grated ginger, lime juice & lime zest and let sit for another 1-2min
  • Serve rice with the beans & top with the parsley, avocado, lime quarters & crumbled feta on top.

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Vegetarian Lasagna

Makes 8 portions. Can easily be made vegan by omitting the eggs & using only Vegan cheese

  • 2tbsp Olive Oil
  • 1 red onion – diced
  • 6 cloves garlic – minced
  • 1/4 tsp chilli flakes
  • 2 zucchinis – diced
  • 2 red peppers – diced
  • 5 large white button mushrooms – diced
  • 1 eggplant – diced
  • 2 bay leaves
  • 1/2 tsp each of thyme, oregano, salt & pepper
  • 1 can tinned chopped tomatoes
  • 1/4 cup each of fresh basil & parsley
  • 2 eggs (optional if you want to keep this recipe vegan)
  • 1/4 tsp nutmeg
  • 2 cups cheddar cheese (lactose free or vegan)
  • 3 cups mozzarella cheese (lactose free or vegan)
  • 1 cups manchego sheeps cheese (or vegan)
  • 15 brown rice lasagna sheets
  • Over a medium heat cook the Onion, Garlic & Chilli flakes ( 6 mins)
  • Add zucchini, red peppers, mushroom, eggplant, bay leaves, thyme, oregano, salt & pepper (10 mins)
  • Stir in the tomatoes, bring to the boil and reduce to simmer, stirring occasionally (30 mins)
  • Boil the pasta to within 2 mins of cooking time, drain and set aside in cold water.
  • In a bowl beat the eggs with the nutmeg. Add all the cheese apart from 1 cup of the mozzarella.
  • Arrange 1/3 of the lasagna sheets in the bottom of a 9″ x 13″ baking dish.
  • Add 1/3 of the vegetable sauce
  • Top with 1/3 of the remaining lasagna sheets
  • Add 1/2 the cheese
  • Add 1/3 of the vegetable sauce
  • Top with the remaining 1/3 lasagna sheets
  • Add the remaining 1/2 the cheese
  • Add the remaining 1/3 of the vegetable sauce
  • Sprinkle the remaining 1 cup of set aside mozzarella
  • Cover with foil bake at 375F (190C)  – (20 mins)
  • Uncover and bake – (25 mins)
  • Total prep & cooking time  1hr 45 mins

Roasted Tomato Soup with Croutons

This is lightly adapted from `Vegan Family Meals` by Ann Gentry; a book given to me for my birthday by my very good friend Lucy.

  • 3.5lb Ripe Vine Tomatoes
  • 1/4 cup + 2tbsp Olive Oil
  • 1/4 cup Balsamic Vinegar
  • 12 Large cloves Garlic, chopped
  • 3 tsp Salt
  • 1 tsp fresh ground Black Pepper
  • 2 medium/large Red Onions
  • 1/4 cup lightly packed fresh Basil, chopped
  • 2 tbsp fresh Parsley, finely chopped
  • 1 1/2 fresh Tyme, finely chopped
  • 5 cups Organic Veg Stock, or Water
  • Heat the oven to 500. In a large bowl toss the tomatoes, 1/4 cup Olive Oil, 1/4 cup Balsamic Vinegar, 2 tsp Salt & 1tsp Black Pepper. transfer the mixture to a large heavy rimmed baking tray (arranging the tomatoes in a single layer skin side down) Roast until the tomatoes are charred on the edges, around 40 mins.
  • Heat the remaining 2tbsp of Olive oil in a large pot over a medium heat. Add the onions & the remaining 1tsp Salt. Stir often, until the onions are soft (around 10 mins) Add the Basil, Parsley & Tyme and saute for about 1 min. Stir in the roasted tomato mixture and bring to a simmer. Add the Veg stock (or water) and simmer for around 8 mins.
  • Total cooking time  1hr 10mins

Herbed Croutons.

  • 1 crusty French Bagette, chopped into 1/2 inch cubes
  • 1/2 tsp Dried Basil
  • 1/2 tsp Dried Rosemary
  • 1/2 tsp Fresh ground Black Pepper
  • 1/2 tsp Salt
  • 2 tbsp Olive Oil
  • Heat the oven to 375. Toss the bread cubes, Basil, Rosemary, Black Pepper & Salt in a bowl. Drizzle the Olive Oil over the bread cubes. Arrange the bread cubes in a single layer on a rimmed baking sheet.
  • Bake until the croutons are golden brown, around 15 mins
  • Total cooking time  20mins

Roasted Squash Soup

A perfect seasonal Veg to cook with during Fall.

  • 2 acorn squash, halved and seeded
  • 1 cup peeled and chopped carrots
  • 1 cup chopped celery
  • 1 cup chopped onions
  • 1/2 cup chopped leeks (white and pale green parts only)
  • 1/4 cup maple syrup (I used organic)
  • 1 tablespoon extra virgin olive oil
  • 3 cups veggie stock
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 cup half and half (or Soy Milk to keep it Vegan)
  • Salt (to taste)
  • Heat oven to 450.  Lay squash face up in (approx) 1 inch of water in a baking dish.  Bake for 45 minutes (or until soft.)  Remove from baking dish and spoon out the pulp into a large bowl,  blend until smooth.
  • Over a medium heat in a large saucepan add olive oil, then the carrots, celery, onions & leeks. Cook until they begin to soften; then add the stock, squash, cinnamon and nutmeg.  Simmer, covered for 40 minutes.  Stir in the maple syrup and half and half (or soy milk) then simmer, uncovered for another 5 minutes.  Blend until smooth, add salt & pepper to taste.
  • Total cooking time  1hr 40mins