Vegan and vegetarian resources

I eat and prepare a great deal of vegetarian and vegan food even though I eat fish (pescatarian) with the emphasis on healthy ingredients.

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by Kimm Fearnley
Bournemouth, Bournemouth, United Kingdom,
Created on 23 Feb 2017

So much vegan and vegetarian food can be loaded with sugar and, in the case of vegetarian recipes, far too much cheese and fat. 

This is a resource for favourite recipes and ideas to eat mindfully, healthily. 

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Thu, 02/23/2017
Guilds

English Summer Minestrone and Griddled peppers with lemon and parmesan

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Summer Minestrone Soup

 2 med carrots

2 sticks celery

1 small leek

1 med onion

60-70g spaghetti snapped up or other dried pasta

Tinned beans - I used half a leftover tin of pinto beans but cannellini beans work well too.

2 litres strong veg stock

Handful of greens - savoy cabbage, spring greens, kale etc sliced thinly

Salt and pepper

Dried oregano - mine was from a friend's mum in Greece

Fresh herbs like parsley and basil - optional

Olive oil.

2 cloves garlic.

Parmesan to serve - vegan alternatives are very good.

 

Chop the carrot, leek, onion and celery into equal bite-sized chunks and sweat in a little olive oil on low heat to release the sweetness - about ten mins

Add grated garlic and dried herbs and a teaspoon of sea salt. Stir and cook for a minute then add the stock and bring to a gentle simmer. Add dried pasta and simmer gently for about five mins.

Add greens and cabbage and the beans.

Adjust seasoning.

When the pasta is cooked serve in bowls with a little grated parmesan.

 

Griddled Peppers with Lemon and Parmesan

Mixed peppers - look in the International grocer shops for unusual ones. Sliced longways with seeds scooped out

Padron Peppers whole

Sea Salt

Olive oil

Lemon

 

In a hot griddle, or large non-stick frying pan add a drizzle of olive oil. When hot, turn the heat to med and add the peppers, keep the heat hot enough to brown them. Throw in a little salt. Stir occasionally. When soft place on a plate with a few think slivers of parmesan, a drizzle of good olive oil, salt, pepper and a squeeze of lemon. Serve with nice chunky bread and maybe some homemade hummus and olives - although I love them on their own. 

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