Recipe: Thyme Roasted Celery Risotto

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Recipe: Thyme Roasted Celery Risotto

Yield: 4

Recipe: Thyme Roasted Celery Risotto

Ingredients

  • 6 sticks of celery, trimmed, roughly chopped and leaves reserved (unless your Guinea Pig adores them too and you sacrifice the garnish to feed your piggy)
  • 1 Tbsp. cold-pressed rapeseed oil
  • Handful of fresh thyme stems
  • 1 Onion, chopped
  • 1 Carrot,
  • 4 garlic cloves, peeled and crushed
  • 2 Tbsp. fennel seeds
  • Pinch of dried chilli flakes
  • 220g Arborio rice
  • 240ml dry white wine (I used a Pinot Grigio from Aldi)
  • 1 Litre of vegetable stock (I used Kallo's onion and herb but bouillon is fine too)
  • Half a bunch of fresh mint, leaves stripped and chopped reserving a few to garnish (see about guinea pig point! 🙂 )
  • 1 Tbsp. vegan butter (I used Vitalite)

Instructions

  1. Heat the oven to 190oC/170oC fan/Gas 5
  2. Place the celery, 1 Tbsp. of the oil, half the thyme sprigs in a roasting dish. Bake for 20 minutes or until starting to brown at the edges (discard the thyme stalks)
  3. Meanwhile, heat the remaining oil in a large frying pan
  4. Add the onion, carrot, the remaining thyme sprigs, and seasoning, cook for 5 minutes or until vegetables have softened
  5. Add the rice, garlic, fennel seeds and chilli flakes, stir well and cook for a further 2 minutes
  6. Add the wine, stir and allow to bubble until it evaporates
  7. Add the stock bit by bit, stirring until it is absorbed before adding any more
  8. don't worry if you don't use all the stock as long as the risotto rice is cooked and there's a creamy texture, it's fine to stop adding stock
  9. When virtually cooked, add the celery and chopped mint, heat through. Remove thyme sprigs, most of the leaves will probably remain in the dish
  10. Serve with a good grinding of black pepper and top with celery leaves and/or mint - guinea pig dependent 🙂
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http://www.thisisnotadiet.uk/2018/01/29/recipe-thyme-roasted-celery-risotto/

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Recipe: Vegan Sausage Casserole

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Vegan Sausage Casserole

Vegan Sausage Casserole

Ingredients

  • 1 Tbsp. olive oil or cold-pressed rapeseed oil
  • 1 large onion, peeled and sliced
  • 2 carrots, peeled or scrubbed and sliced
  • I pack of mushrooms, wiped and sliced
  • 1 pack of vegan sausages (we like Linda McCartney's)
  • 400ml of Kallo onion and garlic stock or vegetable bouillon
  • 4 Tbsp. tomato puree
  • 2 Tbsp. dried mixed herbs
  • 400g Canned butterbeans
  • Half a bunch of parsley, roughly chopped
  • To serve:
  • Potatoes
  • Garlic oil
  • Soya or nut milk
  • Seasoning
  • Half a Savoy cabbage, shredded

Instructions

  1. Put potatoes on to boil
  2. Heat the oil in a large saucepan
  3. Add the onion for 5 minutes until starting to soften
  4. Add the carrots and mushrooms and continue cooking for a further 3-5 minutes
  5. Cook the sausages according to preference and packet instructions, set aside and slice once cooled
  6. Stir the stock, tomato puree and herbs into the vegetables and bring to the boil
  7. Simmer without a lid until the sauce has reduced and the vegetables are tender
  8. Add the sausages and drained beans to the mixture
  9. Continue to simmer for 10 minutes to warm through
  10. If the sauce hasn't thickened, remove a little liquid, mix with cornflour to form a paste and then return to the pan
  11. Mash potatoes and cook the cabbage
  12. Assemble the dish with the mashed potatoes topped with cabbage and pour some casserole mix over the top, dress with the parsley and enjoy!
  13. Garlic mashed potatoes - boil potatoes and mash with garlic oil and a little soya or nut milk until smooth and creamy.
  14. Shredded Savoy cabbage, microwaved for 30 secs - 1 minute until still retaining a bite
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http://www.thisisnotadiet.uk/2018/01/25/recipe-vegan-sausage-casserole/

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Recipe: Vegan Cheesy Broccoli, Cauliflower and Rice Bake

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Recipe: Vegan Cheesy Broccoli, Cauliflower and Rice Bake

Recipe: Vegan Cheesy Broccoli, Cauliflower and Rice Bake

Ingredients

  • One large head broccoli, chopped into small florets
  • One small cauliflower, chopped into florets
  • 375g cooked brown rice
  • 700ml unsweetened almond milk (and an optional additional 30ml)
  • 25g nutritional yeast
  • 1 Tsp.mustard (I used wholegrain)
  • 1/2 Tsp.salt
  • 1/2 Tsp. garlic powder or granules
  • 1/2 Tsp.paprika
  • Black pepper
  • 1-2 Tbsp. vegan butter (I used Vitalite)

Instructions

  1. Preheat the oven to 200oC/180oC fan/Gas 5
  2. Add the cooked brown rice and broccoli and cauliflower florets directly to a large casserole dish and stir to combine.
  3. In a bowl, combine 300ml of the almond milk, nutritional yeast, mustard, salt, garlic powder, paprika, and pepper and whisk until combined
  4. Pour the sauce over the rice and vegetables
  5. Stir gently so that the mixture is well coated
  6. Cover the dish with the lid or tightly secured foil and bake for 30 minutes
  7. Remove the dish from the oven, uncover, and stir
  8. Dot with the vegan butter
  9. If the casserole is looking dry, add the additional almond milk
  10. Return to oven and bake for another 10 minutes, then remove from oven and serve with a crisp, fresh green salad and some salt and pepper oven-baked fries - lovely!
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http://www.thisisnotadiet.uk/2018/01/11/recipe-vegan-cheesy-broccoli-cauliflower-and-rice-bake/

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