Vegetarian – Page 33 – The Food Wife

Peanut Butter and Chocolate Oat Cookies

1st February 20191st February 2019
by thefoodwife

Makes 15

Itâ€™s snowing outside and Iâ€™ve decided that is excuse enough to do some baking. My husband eagerly suggested brownies but Iâ€™ll be making those next week for a coffee morning with friends. So I decided Iâ€™d go down the cookie route. Iâ€™ve played around a little bit here and used peanut butter and chocolate in an oat cookie that have really hit the spot!

These could be made vegan (use coconut oil in place of butter and ensure you use a dark chocolate with no milk added). You can use smooth and/or chunky peanut butter (I used 50g of each) and any chocolate you like (I was using up left overs from Christmas which were a mix of milk and white).

Ingredients:
120g butter (coconut oil if vegan/dairy free)
100g peanut butter (I used half smooth and half chunky)
2 tbsp golden syrup
1 tsp bicarbonate of soda
120g soft light brown sugar
120g plain flour
180g porridge oats
100g chocolate (vegan if required, roughly chopped or chipped)

Step 1: Over a low heat, melt the butter, syrup and peanut butter in a heavy bottomed pan. Stir every now and again. Once melted, leave to cool slightly.

Step 2: In a large bowl combine the sugar, flour and oats. Add the chopped chocolate and stir so everything is evenly mixed.

Step 3: Stir the bicarbonate of soda into the cooled liquid mix and then add to the dry ingredients, stirring thoroughly until all combined.

Step 4: Roll into 15 equal balls and spread out on two lined baking sheets.

Step 5: Bake in a preheated oven (180c fan) for 10-12 minutes, until golden and cracked on top.

Step 6: Remove from the oven and allow to cool (they will firm up as they cool). Leave them for five minutes on their trays and then carefully transfer the cookies, still on their baking parchment (hold diagonal corners taut), onto wire racks to cool completely.

(BLW) Sugar-free Blueberry Muffins

30th January 201930th January 2019
by thefoodwife

Makes 12

Recently, trying to get the Food Baby to eat any fruit has been quite a mission. Quite a change from just a few weeks ago. In fact, his recent teething has sometimes made him not want to eat anything much. These however went down very well, he devoured three in about 10 minutes and I was comforted to think he’d had both banana and blueberries.

All the sweetness here comes from the fruit, with no added sugar (although if you are making these for yourself then you may well want to add some; try 50g in step 1). There is some nice texture from the addition of oats and if you want to make these dairy free, simply use a suitable milk replacement.

Ingredients:
1 large ripe banana, mashed with a fork
50g rolled oats
125g self-raising flour
60g blueberries, dusted in a little flour
120ml milk
60ml vegetable oil
1 large egg, beaten
1 tsp vanilla extract

Step 1: Combine the banana, oats and flour in a bowl. Add the blueberries.

Step 2: Separately mix together the wet ingredients and then fold gently into the dry ingredients.

Step 3: Spread equally between a 12-hole muffin tin, lined with cases.

Step 4: Bake at 200c for 20 minutes and leave to cool on a wire rack.

Whilst still warm these will stick to the cases, but should peel off cleanly once cool.

Once cool, store in an airtight container for a couple of days (or pop in the freezer).

(Instant Pot) Sausage and Pasta Casserole

28th January 201928th January 2019
by thefoodwife

Serves 2 (+)

A perfect weeknight family meal, this sausage casserole is a one pot, Instant Pot, quick and easy satisfying meal that can be easily scaled up. The only things you scale up here are the sausages (2 per person), the carrot (1 per person), the pasta (75-100g per person) and the cups of water (1 per person). It requires about five or so minutes of work, and the Instant Pot does the rest. Itâ€™ll be on the table in no time.

N.b. If you do not have an Instant Pot, guidelines of how to cook this on the hob are included at the end.

Ingredients:

1 tbsp oil
1 red onion, large dice
1 clove of garlic, finely chopped
1 pepper, deseeded, large dice
2 carrots, peeled and cut into 1cm thick slices
4 sausages, cut in half (vegetarian/gluten-free if required)
150g-200g dried pasta (gluten-free if required)
500g passata
1 tbsp balsamic vinegar
1 tsp Worcestershire sauce (vegetarian/gluten-free if required, or simply leave out)
Pinch of sugar
Ground black pepper
Pinch of salt
2 (Instant Pot) cups of water (320ml)

Step 1: Using sautÃ© mode, add the oil and onion to the Instant Pot and sautÃ© for a couple of minutes.

Step 2: Add the garlic and pepper and stir, followed by the carrots and sausages.

Step 3: Lightly brown the sausages for a couple more minutes, stirring occasionally.

Step 4: Add the wet ingredients, salt, pepper, sugar and pasta. Stir.

Step 5: Close the lid and set the valve to sealing. Manually set the Instant Pot to high pressure for half the cooking time detailed on the pasta packet. It should be around four or five minutes.

Step 6: Once the Instant Pot has finished, carefully, using a tea towel and handle of a wooden spoon, turn the valve to venting to do quick release. Check seasoning and serve!

If you are not making this in the Instant Pot you can make this on the hob; cook the pasta separately, following the packet instructions. Make the sauce (without the water) in a pan on a medium heat, following steps 1-3, then cook for about twenty minutes on a low simmer. Stir through the cooked pasta and serve.

Instant Pot Mexican Rice Bowl

22nd January 201922nd January 2019
by thefoodwife

Serves 2-4

The Instant Pot is excellent for one-pot meals, especially as you can sautÃ© ingredients first without using multiple pieces of equipment. This is just such a dish, it is quick to prepare and can be as easy (or as (moderately) complicated!) as you like; you can use homemade or shop bought spice mixes, omit any toppings or have all the toppings.

It is gluten free, and if you are including the chicken, itâ€™s a good way to use up leftovers from a roast and make a completely different second meal. However it can also be a vegan meal (just donâ€™t include any meat and keep the toppings vegan friendly). If you’re not including any meat then using beans is a good alternative protein. If you are using meat, then itâ€™s a good way to bulk the meal out to serve more people.

N.B. It is important to keep the rice on the top of the contents in the Instant Pot to avoid it catching or burning.

Ingredients:
1 tbsp Oil
1 red onion, medium dice
1 pepper, medium dice
1 tin of chopped tomatoes
1 portion of fajita spice mix (or a shop bought sachet)
130g sweetcorn (tinned or frozen)
Optional: 1 tin of (kidney) beans, drained
150g basmati or long grain rice (approx. 1 Instant Pot cup)
320ml water (2 Instant Pot cups)
Optional: 2 raw chicken breasts or 250g cooked shredded chicken
Optional toppings:
Sliced spring onions
Grated/crumbled cheese
Shredded lettuce
Diced tomato
Sour cream
Avocado/guacamole
Sliced jalapeÃ±os
Lime wedges

Step 1: Set your Instant Pot to sautÃ© and add the oil along with the onion and pepper. Cook for a few of minutes, stirring occasionally, until softened.

Step 2: Add the tinned tomatoes and spice mix. Stir well. Sprinkle in the sweet corn and beans (if using). If you are using raw chicken breasts, place in the pot now.

Step 3: Add the water and rice (sprinkle evenly around the pot).

Step 4: Switch off sautÃ© mode and place the lid on and ensure be valve is set to sealing. Manually set on high pressure for 10 minutes.

Step 5: When complete, carefully release the pressure using a wooden spoon and a tea towel.

Step 6: If you have cooked the chicken breasts in the Instant Pot, shred these now. If you are using ready-cooked/left over chicken, stir through the rice now. Replace the lid and leave for a couple of minutes to heat through.

Step 7: Serve each portion in bowls with a selection of toppings of your choice.

Whatâ€™s For Dinner?

21st January 201922nd January 2019
by thefoodwife

This week weâ€™re having several of the recipes from The Food Wife which I thought Iâ€™d share for some inspiration if youâ€™re struggling to come up with ideas for meals this week.

Friends are joining us for lunch on Sunday and Iâ€™ll be cooking my roast chicken with preserved lemons but this time rubbing the skin with olive oil and ras al hanout before it goes in the oven and serving it with my spiced butternut squash, feta and pomegranate salad. A winning combination for a lighter lunch rather than a full roast dinner!

With the other half of the butternut squash weâ€™ll be enjoying my butternut squash risotto. I have plans for the leftover chicken too, with a yet-to-feature Instant Pot Mexican rice bowl (watch this space).

Today Iâ€™ve made a big batch of daal thatâ€™s been portioned up and popped in the freezer so Iâ€™ll be getting that out later in the week to enjoy, making a quick and easy, nutritious meal.

And Friday night is currently homemade pizza night in our house; although Iâ€™ve been changing things up a bit and making the base using a sourdough starter. I use 300g of starter and reduce the flour and water by 150g and 150ml respectively, and omit the yeast; it proves a little longer but otherwise the recipe is exactly the same.

Hopefully thatâ€™s given you some culinary inspiration, including some ways of making ingredients stretch to more than one meal. Let me know in the comments if you’ve tried out any Food Wife recipes this week, and if you haven’t already, why not sign up to the newsletter to get each week’s recipes direct to your email.