Curries, Gluten-Free, Quick Suppers For Two, Vegan, Vegan Main Dishes

Spiced Cauliflower Steaks + a Quick Green Bean Curry.

I know I’m not the first to slice up a cauliflower and roast it, but, I just want to say how fantastically delicious it is!  And I never knew.

Until now.

In the UK, Cauliflower has slowly fallen out of favour in the last few years, but I think that vegans are doing amazing things with this humble vegetable.

My childhood memories revolve around Cauliflower Cheese, (cauliflower baked in a cheese sauce) and I always just prayed I would get lots of sauce and not much of the flavourless, watery cauliflower, which, sadly, was rarely the case.  Now I think Cauliflower Cheese vegan style is definitely worth a go, but right now I’m in love with the way cauliflower soaks up a lovely spicy marinade such as the one I’ve described below, and brings amazing texture to a dish.  It’s just another one of those combinations that seems to transcend the sum of its parts!

I served it with basmati and a quick green bean coconut curry , mango chutney and coconut yogurt.

And. It. Was. Just. So. Good.

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SPICED CAULIFLOWER STEAKS

+ a Quick Green Bean Coconut Curry

For 2

Ingredients:   Continue reading “Spiced Cauliflower Steaks + a Quick Green Bean Curry.”

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Cooking for One, Mediterranean Dishes, Vegan, Vegan Main Dishes, Vegan Snacks

Spinach Roll – Italian Style!

This is  my variation on Calzone, a style of Italian Pie or Pasty, and it works because you get lots more filling and less pastry and it still holds together to make a great cold lunch to go.

I’ve concocted a spicy and rich, spinach and mushroom filling, with the addition of some tangy chopped green olives, but you can vary the ingredients…try kale instead of spinach or broad beans instead of sweetcorn.  Just make sure the mix isn’t too wet….it needs to hold together when in the oven.

Hope you like 🙂

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SPINACH ROLL

Makes 8-12 rolls.

Great for lunch to go, picnics or else straight from the oven….  

Cook’s note:   if you’re short of time, or just feeling lazy! …you can try using short-crust pastry instead of pizza dough for this recipe.  You’ll need 500gms. of ready-made pastry.

I’ve included these rolls in my ‘cooking for 1’ category, because I’m a great believer in cooking batches of things that will keep chilled for several days, and can be easily reheated!  Way to go 🙂

Pizza Dough

Ingredients:    Continue reading “Spinach Roll – Italian Style!”

Mediterranean Dishes, Pasta, Quick Suppers For Two, Vegan, Vegan Main Dishes

Pasta in A Mushroom Sauce with Steamed Spiralised Courgette and Tender Stem Broccoli.

When my ‘to do’ list seems to grow every day (despite my best efforts to get it all done), instead of diminishing, I turn to pasta.

It’s so easy, so versatile … and well …so amenable.

And there’s such a fabulous variety of vegan, and sometimes gluten-free pasta easily available now….here’s the one I used today : gluten-free, green pea pasta, made in Italy.

What could be better?

There’s been a fuss in the UK media lately, because it’s been suggested that we increase our vegetable consumption from 5 portions a day, to 10.  For the sake of our health.  You’d think the sky had caved in the way some people have been talking.   Obviously, for vegans this doesn’t present a problem.  Because we couldn’t really manage without at least 10 portions of fruit and vegetables a day, could we?

So, back to the pasta.  I’ve really been loving how easy it is to make beautiful pasta sauces with vegetables.  I’ve done a few now.

Today, it’s the turn of mushrooms.

But before I go any further, I also want to mention that I’ve got myself a new gadget.  A spiraliser.   And despite my general suspicion of a lot of kitchen gadgets, I think I’m liking this one.

So here is a ‘5 portions of vegetables in one’ quick and easy recipe, that’s full of the joys of spring!

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Pea Pasta in a Mushroom Sauce on a bed of spiralised steamed Courgette served with steamed tender-stem Broccoli, fresh herbs and a handful of rocket.

For 2

Ingredients:   Continue reading “Pasta in A Mushroom Sauce with Steamed Spiralised Courgette and Tender Stem Broccoli.”