Tag Archives: vegetarian

Why can’t I be a kid again???? Stew

So this is a dish made up of things I had in my fridge and freezer. It is based on a stew my mother made for us when we were kids. My mother’s recipe is with noodles, turkey hot dogs, onions and salt. It might look mushy or childish but believe me when you make this the mere smell alone will have you choose this over any fancy meal.
My version this time is with vegetarian sausages, frozen broccoli, little pasta stars, courgettes and onions. The veggie hot dogs is because I do not eat Turkey, the broccoli is because I was craving it, gluten free pasta stars because I just bought them , the courgettes because I had two left over from cooking my royal pasta dish. The funny thing is the pasta stars are apparently for kids but whatever!

For two people you need:

  • 50 g gluten free pasta stars (you can replace it with noodles or anything else you like)
  • 150 g broccoli, frozen or fresh
  • 2 tablespoons oil
  • 400 ml water
  • 2 tablespoons salt
  • 2 courgettes
  • 1 onion
  • 4 vegetarian hotdogs. I use Qourn Frankfurters but you can replace this with turkey hotdogs


Whatever noodle or pasta you are using, just follow the directions on how to cook it, then drain and leave to the side until it is time to add it to the casserole.

Dice the onions and courgettes into teeny tiny pieces. Heat the oil in a pan and add the onions. Add the courgettes and fry them.

Cut the hot dogs in tiny pieces and add them to the pan. Add the frozen broccoli. Add the salt and the water.

Let everything boil and leave to simmer for about 15 minutes.

Add the pasta and leave to simmer for 5 more minutes and cover the casserole. The casserole is ready to eat when there is very little liquid left.

Enjoy you brats!

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Who died and made you the prince of pasta??

Hey people! I do not have a good name for this dish but something this delicious does not need a name. I had something similar a few weeks ago and have since been obsessed with making my own version. I was so impressed with the chef who made the original dish that I secretly named him prince of pasta. I think my version qualifies me as princess of pasta *mihihi*

For 2 people you need:

  • 250 g tagliatelle pasta
  • 1 eggplant/aubergine
  • 2 courgettes
  • 25 g basil
  • 1 onion
  • 1 clove of garlic
  • 20 g pine nuts
  • 3 tablespoons olive oil
  • 2 t teaspoons salt
  • 1 teaspoons roughly ground black pepper
  • 3 tablespoons tomato puree
  • 500 ml water
  • 10 cubes of feta cheese

Start by dicing all the vegetables in cubes. Chop the onions and garlic. Slice the basil into long pieces but leave some leaves for garnish.

Ah yes,the pasta:
Fill a casserole with water and bring to a boil. Add the pasta with a pinch salt and let it boil for 10 minutes (test to see if the pasta is soft, it should be al dente). Drain the pasta and put it back into the casserole and add some extra virgin olive oil.

Heat the oil in a deep pan, fry the onions and garlic. Then add the vegetables and fry till they have “shrunk” a bit in size and have changed colour into a deeper tone.

Add the salt and pepper. Stir everything around and add the tomato puree. Fry a little then add the water. Simmer for 15 minutes.

Heat some olive oil in a pan and brown the pine nuts.

Put some pasta on a plate, add a generous portion of the vegetable mix. Sprinkle with some feta cheese and pint nuts. For the last finishing touch, add some basil leaves. See, you can all be princes and princesses.

 

 

 

And here is the lunch I packed for my prince who is taking it to work tomorrow:

Amazing wife alert or what

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Radical Rice

Haaai everybaady! *Voice of Dr. Nick Riviera, that weird doctor on The Simpsons*

So I was lazy today and did not make EVERYTHING from scratch but we all have those days so no judging me ok? I decided to take my vegetarian cutlets out and bake them. Below is a picture of how the package looks. There are real meat versions of this that you can substitute with, or you can just grill chicken breasts.

The real star of this meal is the red rice. It is a Kurdish way of making rice. It is very tasty and goes well with fish, chicken or chunky yummy stews. Since it is made with tomato puree a stew with tomato in it would be overkill. Mmkay? This rice should be very red in colour, as red as communism. Get the title now? Hah I am clever.

So for 2 veeeery hungry people or 3 not so hungry people you need:

  • 200 g Basmati rice
  • 2 tablespoons of olive oil
  • 4 tablespoons of tomato puree
  • 600 ml water
  • 2 1/4 teaspoons salt

For the cutlets I preheated the oven to 200 C degrees, put the cutlets on a tray and grilled it for 20 minutes.

This the package the "chicken" comes in, there are two pieces. YUM!

Making the rice

Put the rice in a bowl and rinse in water to get the starch out of the rice

Heat the oil in a pan and add the tomato puree and stir around. The puree should smell like a piece of heaven

Drain the water from the rice, pour the rice into the pot and add salt. Stir it around.

Add the water to the rice and stir it around. Let the fluid evaporate.

When there is about this much fluid left in the pot,turn off the heat and cover with the lid.

Leave the rice with the lid on for 20 minutes. If you are cooking on an electric stove turn the heat down to 1 and have it own for about 15 of the 20 minutes. For a yummy side salad take two small avocados, cut in cubes, add the juice of one lemon, a tablespoon of salt and a few cubes of feta cheese.

Serve all your deliciousness on a plate. 

Enjoy sweethearts!

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Deviant Leek & Potato Soup

Today London is very cold and I felt like a warm chunky soup without having to devour 3000 calories per bowl! The solution? My spicy, less creamy  and more bell pepper-y version of leek and potato soup.  I love leek and potato soup but I find it slightly boring. That is why I decided to literally and figuratively spice up the soup. I like being deviant at times, it pleases my palate and my tummy. This will feed 4 hungry people:

  • 450 g bell peppers (Or 3 small ones)
  • 50 gram  food seasoning (Basically dried vegetables and herbs. The one I use is Vegeta)
  • 500 g new potatoes
  • 600 g leeks
  • 2 tb spoons olive oil
  • 1 l water
  • 250 l milk
  • 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • One small chilli

                                                                                    (Never mind the chopped garlic in the picture, I was using it for something else)

Rinse all the vegetables. Chop up the bell peppers in rough cubes. Do the same with the potatoes and do not peel because all the nutrients are in the delicious skin. Slice the leeks lengthwise into three sections then gather the sections and chop them. Chop the cilli into tiny pieces. Remember to take the seeds out of the chilli and later wash both your hands and the knife very well!!! Or else!!! Heat the olive oil in a casserole and add the leeks, peppers, potatoes and chilli. Leave the mixture to fry for ten minutes and then add the salt, pepper and vegetable seasoning. Mix it around and add the water and milk. Turn down the heat and let the soup boil for 30 minutes. The potatoes should be nice and soft now. The soup will come out chunky and yummy. If you want it to be more creamy you are going to have to use a fancy food mixer after you let the soup cool for a few minutes.

Enjoy you crazy folks.

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