I decided to create this section because of the following reasons:
- I am an avid cook
- I don’t eat fish or meat
- I see many recipes that have ingredients that you really don’t need – especially ones that sit in your pantry for ages because you only used them once
- All of my meals are easy and quick to make
- My friends and family love my meals and recommend that I share them – so here goes.
CABBAGE AND MIX VEG WRAPS WITH CHIPOLTE MAYONNAISE
- 1 medium sized Cabbage shredded
- 1 Onion, finely chopped
- 2-4 cloves of Garlic – depending on how much you like garlic! Grated, crushed or finely chopped
- Herbs – dried or fresh if you have them. I didn’t have any fresh so I used dried Basil and Parsley
- About a bowl full of whatever fresh or frozen veg you have lying around. I used Frozen peas, sweetcorn and broad beans because that’s all I had.
- Tinned Chipoltes with onions in sauce
- Mixed seeds – optional. I use sesame, sunflower, pumpkin and flax seeds.
- Add some oil to the pan – whichever you like. I used coconut oil on this occasion.
- Add the herbs at this stage if they are dried (If they are fresh, add them last) and let the oil be infused by them for a minute or so.
- Add the onions and when they start to take on some colour, add the garlic. Let that go for a minute or so.
- Add the fresh or frozen veg and let that all cook off. I like my sweetcorn a little toasted so I let this cook for about 7-8 minutes on a medium heat. Use less time if you don’t want this.
- When the veg are cooked to just how you like them, add the cabbage.
- Let that all cook again until you like it. If you like the cabbage slightly al dente with a crunch, don’t cook it too long. If you like it soft, let it go until it’s just right for you.
- Chipolte Mayo – take 2 tablespoons of mayo and add as much chipote – depending on how hot you like it! Stir it all together and you will create a pink paste.
- Warm up your tortilla’s on a pan. Don’t leave them on too long as they will go hard.
- Now you are ready to assemble!! Take a tortilla, add a spoonfull of Chipolte Mayo and spread it in a line across from left to right or visa versa. Spoon on your fresh vegetable mixture. Sprinkle on your seeds.
- Fold it up and there you have it – scrumptious, fresh, hot, made by your own fair hands – Cabbage Wraps.
Of course you can do this with just about anything lying around. I try to be creative and sometimes see what I can get away with!
I don’t eat meat or fish but I’m sure you could add some thinks like chicken, prawns, chorizo etc to your veg.
LINGUINE WITH BROCCOLI AND CHESTNUT MUSHROOMS
- Garlic – depending on how much you like. I used 2 cloves, crushed.
- An onion, finely chopped
- Linguine Pasta
- A quarter of a broccoli flower, chopped into bite-sized pieces
- A handful of any mushrooms, sliced or quartered whichever you prefer – I used chestnut because I love the earthy taste of them
- Dried Italian Herbs or fresh ones like basil, parsley etc.
- Olive Oil
- Crushed Chilli Flakes – optional
- Salt and pepper to taste
- Put some olive oil into your pan, when it’s quite warm, add your dried herbs and chilli flakes if you’re using them. If you’re using fresh ones add them in right at the end of the entire cooking process. I recommend that you use a lot of olive oil as this is the base of your sauce. I tend to use a couple of tablespoon fulls.
- Saute your onions in some olive oil.
- When they are tender but not yet brown, add the garlic and cook it for a minute or so.
- On the side, have a pot of boiling water with some salt and olive oil for your linguine. Add the pasta when ready and follow the instructions on the packet.
- Add your mushrooms and cook them until they have released most of their liquid and browned a little.
- Add your salt to taste
- Then add your broccoli. I like mine quite crunchy and also they retain their vitamins and minerals if you don’t cook them too much but you cook them to whatever your taste is.
- Add your linguine into your veg with a spoon or two of the water from the pasta. This creates a beautiful silky sauce when combined with the olive oil.
- Add freshly ground pepper and serve.
- If you like Parmesan cheese then add some. I personally think it takes away the flavour in this dish so I don’t but each to their own.