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

Camembert, Beetroot, Asparagus & Red Onion Tart

Ok so this is quite a naughty mid-week meal with the cheese and the pasty… and the short cuts I’ve taken to make it super fast and easy, so make up for this by serving it with a lovely green salad 🙂

Ingredients:

Light puff pastry

Caramelised Onion Chutney

1 Camembert

1 packet of asparagus

125g steamed beetroot

1 red onion

salt & pepper

1 teaspoon oil

1 knob of butter

Tart Before Cooking

Method:

  1. Unroll the pastry and turn the edges over to make them slightly higher than the middle.
  2. Spread a layer of caramelised onion chutney over the pastry.
  3. Chop the beetroot into little chunks and spread them out on the pastry base.
  4. Fry the red onion for about 3-5 minutes in a teaspoon of oil until softened. Season to your taste. Spread the onion over the pastry base.
  5. Cut the Camembert in half, then chop each half into chunks. Place the chunks around the pastry.
  6. Fry the asparagus in a knob of butter until just cooked. Season to your taste. Then spread over the pastry base.
  7. Season the tart with some pepper
  8. Cook in the oven at 180 degrees for 18 minutes or until the pastry is lovely and golden and the cheese has melted.
  9. Enjoy served with a beautiful green salad.