Tag Archives: Cheap

Vegan, Vegetarian

Burrito Bowl

beans

Heading towards the end of the week, cupboards and fridge are becoming bare and I had no interest in braving the supermarket. I had seen a recipe for a vegan burrito bowl so decided to conjure up my own version.

I served this with homemade guacamole, salsa and jalapeños. I added some chopped onions, tomatoes and shredded lettuce on the side of the bowl. All things that were in the kitchen. The verdict? Quick, cheap and very, very, tasty.

Ingredients
1 cup brown rice, cooked
1 tin, black beans
2 tbsp, sunflower oil
1 medium onion, sliced
1 large clove garlic, chopped finely
2 tomatoes, peeled and chopped
1 dessertspoon, tomato puree
1/2 tsp, ground coriander
1/2 tsp, ground cumin
1/2 tsp, cumin seeds
1/2 tsp, cayenne pepper
1/4 tsp, smoked paprika
1/2 tsp, sugar
2 tbsp, lime juice
Sea salt to season

Method
1. Heat the oil in a wok
2. Fry the onion until soft
3. Add the garlic and cook for another two minutes
4. Add the tomatoes, tomato puree and lime juice
5. Add the spices and cook for a couple of minutes
6. Season with salt and add sugar
7. Add the black beans and heat through
8. Mix in the rice and heat through

Serve with
Shredded lettuce, tomatoes and cucumber
Guacamole
Salsa
Jalapeños

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Soups, Vegan, Vegetable Soup with Barley, Vegetable Soup with Barley, Vegetable with Barley

‘Baby teeth’ optional

We’re all about soups this month. I make them, the Teen guzzles them – win-win situation. Sometimes, however, I tire of clever soups and simply want something warm and comforting. And quick to make and cheap!

This vegetable soup I make is one of the Teen’s favourites. Not only does she like the flavour, she adores the fact that it is a one pot soup with no blender etc. to wash up. There’s another reason we like this soup – it contains a good dollop of nostalgia. I usually cook up a pot on ‘St Stephens Day’ or ‘Wren’s Day’ as called at home. Turkey and ham sandwiches and homemade vegetable soup – a feast fit for kings!

This is a soup with bits. Rather than spend countless hours chopping vegetables neatly, this involves chopping them any which way, throwing them into the pot, cooking the soup and then using a potato masher to break it all down. Simple!

Removing the chicken stock makes it vegetarian and then using only sunflower oil will make it vegan. Removing the butter also makes it dairy free. I am unsure how well it freezes – there are never any leftovers.

Barley can be added too. About half a cup, soaked for half an hour and cooked with the soup makes it more of a meal than a snack. I like barley now – I refused to eat it when little as I was convinced they were ‘baby teeth’. No amount of effort on my mother’s part could convince me otherwise!

 

Vegetable Soup with Barley

Ingredients
1 medium onion, peeled and roughly chopped
3 medium potatoes, peeled and chopped
3 large carrots, peeled and chopped
1 ounce butter and one tablespoon sunflower oil (or two tablespoons sunflower oil)
2 pints of chicken or vegetable stock
1 tablespoon fresh parsley or a good sprinkling of dried herbs
1 level teaspoon, dried mix herbs
Salt and freshly ground pepper to season
Half cup of barley

Method
1. Melt the butter and/or oil
2. Fry the onions for a few minutes until translucent
3. Add the carrots and potatoes and cook for a few minutes
4. Add the stock, herbs and ground pepper (the amount of salt added will depend on the stock used and personal preference)
5. When the vegetables are soft, used the potato masher to break them down
6. Serve hot with crusty bread or brown bread.

 

 

 

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Soups, Spiced Butternut Squash, Spiced Butternut Squash Soup, Spiced Butternut Squash Soup, Spiced Cauliflower, Vegan, Vegetarian

Spiced Butternut Squash Soup

Winter dawned yesterday when I was reduced to wearing the dreaded tights! URGH! I hate them but needs must and all that.

And with the cold comes the greater need for soup. Technically, a slow release food, soup is great. Spiced Butternut Squash Soup is one of the teen’s favourites. I like it because it is so easy to make and it fills the house with the really warm and comforting aroma of spices. She likes it because it is tasty and smooth enough in texture to fit in her flask for college. A winner all round methinks!

Here’s the recipe.

Spiced Butternut Squash Soup
(Serves 4)

Ingredients
1 butternut squash, chopped into large chunks with the skin left on but seeds removed
1 large onion, skin removed and halved
1 dessert spoon, coriander seeds
1 teaspoon, mustard seeds
1 teaspoon cumin seeds
1 teaspoon ground cumin
¼ teaspoon cayenne pepper
Sea salt and ground pepper
Extra Virgin olive oil
1 pint vegetable

Method
1. Preheat the oven at 180c
2. Place the chunks of butternut squash on a baking tray, skin down
3. Add the halved onion
4. Sprinkle with spices
5. Season with sea salt and ground pepper
6. Cook in the oven until the flesh is soft (about 30 minutes)
7. Allow to cool
8. Scoop the spiced flesh off the skin and put in a liquidiser
9. Add the stock
10. Liquidise until the texture is smooth and all ingredients are blended
11. Pour into saucepan to heat and season to taste
12. Serve on its own or with a swirl of cream.

 

 

 

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