Recipes

Wild Rice Salad

I don’t normally like rice that much, it’s always been one of those things I just can’t cook right and it goes gloopy… but this I love it’s really crunchy, fresh & zesty with lime. Also, although the rice took 45 mins to cook, the actual work is SO minimal.

Ingredients:

125g Wild Rice

1/2 pointed red pepper

1 red onion (homegrown if available)

1/2 apple (from the neighbour’s garden if in season!)

1/2 tin of unsweetened sweetcorn

1/2 tin of black eyed beans

2 limes

1/2 garlic clove

50g pumpkin seeds

1 chilli

A handful of mint

A teaspoon of White Wine Vinegar

Salt & pepper

Method:

  1. Simmer the rice for 30-40 minutes.
  2. Finely chop the red onion and dice the red pepper and the apple.
  3. Drain the sweetcorn and black-eyed beans and mix them in with red onion, apple and pepper.
  4. Squeeze the limes over the veg mix.
  5. Chop & add the chilli
  6. Crush the garlic and add to the mixture
  7. Finely chop and mix through the mint.
  8. Mix in the pumpkin seeds.
  9. Add the white wine vinegar.
  10. When the rice is cooked and drained, allow it to cool and add it to the veg.
  11. Season to taste with salt & paper.
  12. Maybe enjoy with a spicy homemade guacamole… because delicious & still vegan.
Recipes

Goat’s Cheese & Roasted Veg Salad

Now the sun is out why not try this lovely summery salad. Perfect for eating outside with a glass of wine.

Serves 4

Ingredients:

125g soft goat’s cheese

1 yellow courgette (green will work too!)

1 red pepper

1 red onion

1/4 of an ice-berg lettuce

10-20 plum tomatoes

1 chunk of cucumber

2 steamed beetroots

2 tablespoon of caramelised red onion chutney

1 teaspoon of oil

Salt & Pepper

Salad dressing of your choice

Method:

  1. Chop up the courgette, onion and pepper. Place them on a baking tray and mix through the oil. Roast at 180 degrees C for 30-35 minutes.
  2. Chop up the lettuce and place it into bowls. Also chop the cucumber, tomatoes and beetroots and add them to the bowl.
  3. Drizzle with your choice of dressing (or just a little olive oil and a splash of balsamic vinegar).
  4. Add the roasted vegetables when they’re ready (I like to add them warm).
  5. Dot the goat’s cheese around the bowl and then add small patches of caramelised onion chutney.
  6. Enjoy!

 

 

Recipes

Chickpea and Green Bean Salad

Serves 4 (2 if pretty hungry!)

I got back from climbing earlier and I just needed something tasty and quick which wouldn’t make me feel like I had undone all the good of exercising. This was it…

Ingredients:

250g Green beans

Half a red onion

1/4 jar of partially drained sun-dried tomatoes

1 can of chickpeas

1 can of cannellini beans

200g spinach

2 teaspoons of smoked paprika

1/4 of a lemon

1 clove of garlic

Caper berries in brine

salt and pepper

Optional – corn tortillas

Method:

  1. If you want to add crispy tortillas to this recipe just pop them in the oven on about 200 degrees C to crisp up. Remember to take them out when they are crispy! (takes between 5-10 minutes depending on whether the oven is preheated and how strong it is).
  2. Chop the red onion finely and take the tops off the green beans. Chop the sun-dried tomatoes coarsely.
  3. Steam the green beans for a few minutes to your personal preference. I like to keep them with a bit of crunch!
  4. Drain and wash the chickpeas and Cannellini beans, then pour into a microwaveable bowl. Add the chopped red onion and sun-dried tomatoes (with the oil they come in). Add a crushed clove of garlic. Squeeze in the 1/4 lemon. Mix the paprika through
  5. Cover the mixture with the spinach. Microwave for 3-4 minutes.
  6. Mix thoroughly and serve topped with a couple of caper berries and the crispy tortillas 🙂 Enjoy!