Vegetarian – Page 14 – The Food Wife

Ginger, Garlic and Soy Pulled Jackfruit

16th November 202216th November 2022
by thefoodwife

Serves 2-4

A while ago I said that I would give you a vegan version of my Instant Pot Garlic And Soy Chicken Thighs and here it is. Itâ€™s a super speedy dinner to dump in the Instant Pot. If you donâ€™t have a pressure cooker, it could be made on the hob. Sweat the peppers for a few minutes first in some vegetable oil before adding the rest of the ingredients and cooking down over a medium-low heat for 15-20 minutes, stirring every now and again. Either way, enjoy!

Ingredients:

1/2 tsp Sesame oil

1/2 Instant Pot cup or 80ml (gluten-free if required) soy sauce

1/2 Instant Pot cup or 80ml (gluten-free if required) tomato ketchup

1/2 Instant Pot cup (up to 80ml on measure) loosely packed soft light brown sugar

1/2 Instant Pot (80ml) water

4 cloves of garlic, crushed

2 inches ginger, grated

1/2 tsp Chilli flakes (optional)

2 tins of jack fruit, drained

2 peppers deseeded and cut into strips

Step 1: In the Instant Pot add all the ingredients. Place the lid on, ensuring it is set to sealing mode. Then press manual, and set for eight minutes at high pressure. When the time is up, switch it off and then cover the seal with a tea towel and then carefully switch to venting (I use a wooden spoon).

Step 2: Remove the lid and stir. If the jackfruit did not come pre-shredded then now is the time to use forks to pull the jackfruit apart. Next switch to sautÃ© mode for a few minutes to reduce the sauce.

Serve with rice and steamed vegetables.

Mac and Cheese

6th November 20226th November 2022
by thefoodwife

Serves 4-5

I want to share my quick and easy macaroni cheese recipe; although I think this deserves to be called Mac & Cheese, as itâ€™s got a definite American vibe.

This version can be made in the instant pot or in the hob. The only difference is how you cook your pasta (see step one below)

Ingredients:

400g macaroni (gluten-free if required)

1 tin of evaporated milk

200g grated cheese

1 tsp mustard

1/2 grated nutmeg

Salt and pepper

Step 1: Cook the pasta according to the packet instructions on the hob (alternatively cook on HP for 4 minutes in the Instant Pot with 4-5 cups of water and then quick release pressure).

Step 2: To the drained pasta (it should not need to be drained if using the Instant Pot) add the tin of evaporated milk and 2/3 of the grated cheese, along with the mustard, nutmeg and salt and pepper to season. Stir until the cheese is melted and the macaroni and cheese is combined.

Step3: Pour the mixture into a gratin dish and top with the remaining grated cheese.

Step 4: Put in a hot oven (180c) for 15-20 minutes until the top is crisp and the sides are bubbling.

Biscoff Cinnamon Toast

24th October 202224th October 2022
by thefoodwife

Serves 4

Hereâ€™s another naughty breakfast or brunch. It uses Biscoff, the spiced biscuit spread, and then cinnamon sugar as a glorious crusty coating.

I didnâ€™t serve this with a sauce but if you wanted to then heat some extra Biscoff spread in the microwave for 30 seconds so it becomes pourable!

Ingredients:

6 slices of bread

Biscoff spread

2 eggs

Milk

2 tbsp (vanilla) caster sugar

1/2 tsp ground cinnamon

Large knob of butter

1/2 tbsp vegetable oil

Step 1: Begin by making three biscoff spread sandwiches. Cut each in half and then each half into four fingers. Set aside.

In a bowl mix the two tablespoons of caster sugar and the cinnamon together. Set aside.

Whisk the two eggs and a splash of milk together in a wide dish. Set aside.

Step 2: Heat the butter and oil in a non-stick frying pan over a medium high heat.

Step 3: While the oil and pan are heating up, dip each sandwich finger in the eggy mixture, allowing it to soak up some of the liquid before flipping each one over to coat the other side.

Step 4: Now that the pan is hot add the eggy sandwiches and cook for a couple of minutes a side until golden. Remove from the pan and toss in the cinnamon sugar, and arrange on a serving plate.

Step 5: Once all the sugar-coated sandwiches are on the serving plate, serve immediately.

Spiced Roasted Vegetable Salad with Feta and a Pomegranate…

21st October 202221st October 2022
by thefoodwife

Serves 2 (or 4 as a starter)

In winter I love warm salads. This one uses roasted vegetables which have been coated in warming ras al hanout (a spice blend you should be able to find in most supermarkets) and then dressed with a tart pomegranate molasses (again this seems to be fairly easy to get hold of nowadays) dressing and the salty feta brings everything together. You could also adorn it with pomegranate seeds if you like.

Ingredients:

2 sweet potatoes, peeled and cut into a 1cm dice

2 carrots, peeled and cut into a 1cm dice

2 red peppers, reseeded and cut into a large dice

1 large beetroot, peeled and cut into a 1cm dice

1 bunch of kale/cavalo nero, shredded

100g feta

Olive oil

1 heaped tsp ras al hanout

For the dressing:

Combine:

1 tbsp red wine vinegar

2 tbsp pomegranate molasses

3 tbsp extra virgin olive oil

Step 1: Preheat oven to 170c fan and lay out 2 baking trays.

Step 2: Toss a tablespoon of olive oil, with the ras al hanout, the sweet potato, carrot and red pepper in a large bowl. Spread on a large baking tray. Next toss the beetroot in the bowl in the remaining spiced oil that is coating the bowl. Spread on a separate baking tray. Place both trays in the oven for half an hour.

Step 3: Massage the kale/cavalo nero with a tablespoon of olive oil and set to one side. After half an hour spread the massaged kale over the tray of sweet potato and return to the oven for a further 10 minutes.

Step 4: Remove both trays from the oven once they have been in for 40 minutes. Arrange the kale on the base of each plate, followed by the sweet potato, carrot and pepper and then the beetroot. Drizzle over the dressing and finish by crumbling over the feta.

Serve immediately.

Roasted Carrot, Beetroot and Kale Salad with Lentils

3rd October 20229th October 2022
by thefoodwife

Serves 2-4+

This is perfect for this time of year. Itâ€™s warming, nutritious and delicious!

As a main meal this will feed two but for a lunch or as part of a bigger spread then it will feed four+.

You could also use other vegetables such as sweet potatoes, butternut squash or peppers to roast but the earthiness of the beetroot goes really well with the lentils.

Ingredients:

4 carrots, peeled and cut length ways into quarters and then each quarter into three.

4 beetroot, ready cooked, cut into wedges of 6-8 depending on size

2 red onions, peeled and cut into 8 wedges

A bunch of Cavolo Nero or curly kale, washed and shredded into strips

Olive oil

Salt and pepper

250g ready cooked lentils (I used beluga lentils. Puy or green lentils would work well. Avoid red lentils for this. You want something with bite. 100g of dry lentils when cooked will give you roughly the right amount).

2 handfuls of walnuts, toasted (optional)

For the dressing:

3 tbsp extra virgin olive oil

2 tbsp balsamic vinegar

1 tbsp honey or maple syrup

Salt and pepper

Step 1: Preheat the oven to 200c (fan). Arrange the carrot, beetroot and onion on a baking tray (large enough to create a single layer) and drizzle with olive oil and salt and pepper. Toss with your hands and spread the vegetables flat. Roast for 30 minutes, giving them a jiggle half way through.

Step 2: Meanwhile toss the kale with a drizzle of oil, a pinch each of salt and pepper in a bowl. Set to one side. Toast the walnuts. Set to one side. Combine the dressing ingredients in a jar.

Step 3: After half an hour of roasting, remove the tray from the oven and spread the kale out on top. Return to the oven for 10-15 minutes.

Step 4: Meanwhile heat the lentils and get a large serving bowl ready,

Step 5: Toss the roasted vegetables and lentils with the dressing. Scatter over the walnuts and serve.