Creamy Spaghetti

Creamy Spaghetti 

I do love a warming and wholesome meal that's super healthy and delicious! Well I think I've just created a carbonara made with no dairy and just full of whole plant yumminess. It's similar in appearance to the spaghetti carbonara but more like a thick soup with spaghetti. It's got protein veggies and starches in it keeping you full and feeling your best. Take a look at the recipe: 

(Serves 1 - 3) 

Ingredients:

100g spaghetti (wheat or gf corn) 

1 cup baby potatoes

1 cup brussel sprouts

2 tbsp nutritional yeast

1 can chickpeas

2 carrots

1 leek

1 tsp lemon and thyme seasoning 

Pinch black pepper (optional)

Dice all the veg and add to a pan of about 500ml water. Add the rest of the ingredients apart from the spaghetti, bring to the boil and simmer for 30-60 minutes. Use a hand blender to blend into a thick creamy sauce. If it's too runny mix some flour (plain wheat or any gf) and water and stir in. Then cook the spaghetti by adding to a pan of boiling water and boiling for 12 minutes. Once soft drain and add to a bowl, then pour over some of the sauce, stir in and top with more nutritional yeast and black pepper. Enjoy! Save the rest of the sauce for a soup or for more creamy spaghetti later. 

I hope you try this recipe! I absolutely love it and it's a super healthy alternative to spaghetti carbonara. If you don't have the thyme and lemon seasoning just add fresh/ dried thyme and lemon juice and zest. 

Lots of love

Robyn x

Potato Wedges | Oil Free

Potato Wedges | Oil Free

(Serves 1-2)

Ingredients: 

500g white potatoes

200g sweet potatoes

1/2 tsp mixed herbs

1/2 tsp chilli powder

2 tbsp sweet chilli sauce 

Rinse the potatoes and chop the potatoes in half and then into wedge strips. Place on a large baking pizza tray (with holes in it) or covered in baking paper and place the wedges skin side down. Sprinkle with the herbs and chilli powder and bake for 50 minutes on 200 degrees celsius. Then enjoy dipped in sweet chilli sauce. 

Sweet Potato Wraps!

Sweet Potato Wraps

(Serves 1)

Ingredients:

1 large sweet potato 

1 cup frozen petit pois peas

200g flour (gram, wheat, rice) 

Place the sweet potato as it is in it's skin in the oven for 1- 1.5 hours at 200 degrees celcius. Meanwhile to make the wraps mix the flour with enough water to make a creamy batter. Pour some batter in a ceramic pan and cook, flip and set aside, make some more. Once the sweet potatoes are cooked mash with a folk and stir in the frozen peas, these should cook nicely in the hot mash. Then scoop some pea mash into the centre of the wrap and roll up. Then devour! 

Baked Sweet Potato & Peas

Baked Sweet Potato & Peas

Ingredients:

(Serves 1) 

1 large sweet potato 

1/2 cup frozen petit pois peas

Rinse and pierce the sweet potato. Place on a baking tray in the oven on 200 degrees celcius for 1 hr. Peel off the skin and eat it then mash the rest in a bowl, add the frozen peas, stir together. The peas should cook in the hot mashed potato then enjoy!! 

Baked Sweet Potato & Greens

Baked Sweet Potato & Greens

(Serves 1)

Ingredients:

1 large sweet potato

1 red bell pepper

4 leaves cavolo nero greens 

Place the whole sweet potato in the oven along with the bell pepper (chop of the top, scoop out seeds and replace the top ). Bake for 1 hr on 200 degrees celcius. Once cooked place the greens in a bowl dice with scissors and pour over boiling water. Allow to steam, drain (optional) and then add the bell pepper and sweet potato! Delicious! 

Sweetpotato and Lentil Nasturtium Soup

Similar ingredients to my previous post however this is a soup with a completely different flavour :) Watch my video here:

http://youtu.be/yOd01VUshDU

Ingredients:

(Serves 2-4)

Soup

1 large sweetpotato

2 large red bell peppers

2 inch slice fresh ginger

1/4 tsp cumin

1/4 tsp chilli powder

1/4 tsp cinnamon 

1/4 tsp garam masala 

1/3 cup red split lentils rinsed 

200ml crushed tomatoes

1 can chickpeas (optional) 

Curried potatoes

5 medium white potatoes

1/3 turmeric

2 tbsp water 

1 tsp fresh/ dried rosemary  

Toppings

5 soaked sundried tomatoes (if in oil rinse well)

1 bunch fresh coriander 

4 nasturtium flowers (optional) 

Firstly dice the white potatoes (leave on the skins & easily peel off later for speed) and add to a pan of water, bring to the boil and heat on medium/ low for about 15 minutes until soft but still firm. Meanwhile, dice the peppers into rough pieces, grate the ginger, peel and chop the sweetpotato into small chunks and add to another pan. Turn up the heat, add the soup spices and stir until fragrant. By this time the potatoes should be cooked, so drain the water into the soup pan until all the veg are covered. 

Place the cooked white potatoes into a dish for later. To the soup pan add the rinsed red lentils and the crushed tomatoes, stir and cover with a lid until cooked (about 20 minutes). For the curried potatoes, in the used pan add the turmeric, water and rosemary and gently heat until hot and fragrant (careful not to burn) then add in the firm potatoes and mix until they are brightly coloured yellow.

Once the soup is cooked blend with a hand blender, drain the chickpeas and pour in, allow to sit for an hour for a richer flavour or just serve. Top with fresh coriander, diced sundried tomatoes, the curried potatoes and a freshly picked nasturtium flower. 

Sweetpotato and red lentil soup with curried potatoes, coriander, sundried tomatoes and nasturtium flowers. 

Chips and Ketchup - 100% homemade

Ingredients:

(Serves 1/2)

6 large potatoes

1 can tomatoes

1/2 lemon juice

2 tbsp maple syrup

1/4 tsp chilli flakes

Chips:

Rinse and chop the potatoes into chip sized pieces and add to a pan of water, bring to the boil and simmer for 15-20 minutes until soft. Cover a large baking sheet with tin foil and turn your oven and/or grill to 180 degrees celcius. Once potatoes are soft, drain and spread evenly onto the baking sheet and bake for 5-10 minutes checking frequently until slightly golden. Turn and bake for a further 5 minutes until crispy but not too brown. 

Ketchup:

Drain the liquid of the tomatoes into a bowl and add the flesh to a pan, turn up to low heat. Using a folk or a hand blender mash the tomatoes down to a thick sauce and allow to bubble for 15 minutes. Once thickened add the chilli flakes, lemon juice and maple syrup. Stir and allow to cool. 

Finally serve the chips and ketchup and enjoy! :) 

The Perfect Jacket Potato

Ingredients:

(Serves 1-2)

4 large potatoes *

1/2 large avocado

1 large sweet red pepper

Oven temperature: 200 degrees celcius 

Time: 1hr30 

Firstly set your oven to 200 degrees celcius. Rinse and dry your potatoes, prick the skin about 3 times with a folk and place on the middle shelf of your oven. Set the timer for 1hr 30 mins. 

Once cooked take out the oven and place in a bowl. Cut an 'X' through the top of the potato and squeeze to form an opening. Scoop out a chunk of avocado and place on top. Slice up your pepper and serve. Superb! 

* I buy my potatoes in bulk from my local farmer at £6 for a 25kg bag :)

Potato Tomato Salad

Ingredients:

(Serves 1)

5 medium potatoes

1 can tomatoes or 5 fresh tomatoes

1 tsp mixed herbs eg oregano/ basil

1 handful mixed lettuce

Peel and chop potatoes into quarters and place in a pan, bring to the boil and cook until soft (about 20 minutes). In a bowl add the tomatoes and herbs and blend together with a hand blender or in a blender. Heat if desired. Drain your potatoes and add to a large bowl, allow to cool for a creamier taste and pour the tomato sauce over the top. Place on your mixed lettuce and enjoy!

Hint: to save time just chop up the potatoes in their skins, cook, allow to cool and peel the skins off. 

Sweet Potato Paprika Pie

Ingredients: 

(Serves 2-4) 

1.5kg sweet potatoes 

200g red split lentils

2 carrots

1 leek

1 large head kale or spring greens

4 beetroot leaves & stems 

4 broccoli stems

1 sprig parsley

Spices:

1/2 tsp turmeric

1/2 tsp paprika 

1/2 tsp cumin 

Sides:

1 red bell pepper

2-4 large handfulls mixed lettuce leaves 

Mashed potato topping:

Peel all your sweet potatoes and dice into chunks. Add them to a large pan, fill with water until just covered, place on a lid and bring to the boil. Simmer until soft, drain (saving some juices), place back into the pan and mash with either a masher or a hand blender. Blend with some of the juices to make a fluffier mash. 

Filling:

Pan 1 - Rinse the lentils and add to a small pan along with 3 cups of water, bring to the boil and simmer for 30 minutes. 

Pan 2 - Meanwhile, slice the leek into rounds and dice the carrots into small chunks (peel if necessary) then add to a medium pan and stir fry with a splash of water on medium heat until soft and fragrant.

Pan 3 - Rinse and chop the greens (kale, beetroot leaves, broccoli stems) into small pieces and place in a large pan with 2-3 cups of water, cover with a lid and allow to steam until bright green and tender (you may need to stir a few times).

Once that's all cooked place the lentils, leek and carrot into pan 3 with the greens. Add the turmeric, paprika and cumin and stir together to form a very thick mixture, add some sweet potato juices if necessary. Cook on medium heat for a few minutes to combine flavours. 

Grilling:

In a large dish pour in the filling, using a spatula even out then scoop the sweet potato on top of the filling forming an even layer so that no filling can be seen. Using a folk, create groves in the surface, this allows it to go crispy. Turn on your grill and allow to crisp up for about 20 minutes, checking regularly until slightly golden. Top with parsley. Then serve with fresh lettuce and red bell pepper slices. Awesome! 

Grated Potato Paprika Soup

Ingredients:

(Serves 2)

2 tins tomatoes

1 tin chickpeas

1 tsp tahini

4 carrots

5 medium potatoes

1 tsp cumin

1 tsp paprika

1 cup frozen peas

2 large handfuls fresh homegrown lettuce

In a large pan add the tomatoes, chickpeas, 3 cups of water, tahini and the carrots roughly chopped. Bring to the boil and simmer. Meanwhile, peel the potatoes and grate them either by hand or with a food processor adaptor and set aside (be careful not to leave too long or they'll oxidise). Once the carrots are soft with a hand blender blend to form a thin soup. Then add the grated potato, cumin, paprika and stir into the soup. Cover with a lid and cook on low heat until the soup becomes thick, creamy and the potato shreds have started to disintegrate (about 15 minutes). Be careful not to let it burn on the bottom. Finally add the peas, stir and let cook for about 2 minutes. Then serve with fresh lettuce. Yum! 

Sweet Corn, Potatoes and Homegrown Lettuce

Ingredients:

(Serves 2)

10 medium organic potatoes *

4 cups sweetcorn (fresh or frozen)

As much homegrown lettuce available: rocket, spinach, red lettuce etc.

In a steamer pan add 400ml water and bring to the boil. Meanwhile, chop all potatoes into bite size chunks and add to the pan, cover. Steam for 30 mins until soft. When cooked, strain and add to a huge bowl, top with sweetcorn (if frozen just run under the tap until thawed) and add the lettuce. Serve, simple and sweet. 

* I keep the skin on mine because that's where the most nutrients are and it saves time and tastes great. 

Corn Pasta Spinach Fullness

Ingredients: 

(Serves one or two) 

3 medium potatoes 

400g corn and rice pasta 

1 large carrot 

2 handfuls of spinach 

Bring to the boil a large pan of water. Add the quartered potatoes let cook for 5 minutes then add the pasta and carrots. Cook for 12 minutes then drain. Place the fresh spinach in a large bowl then pour the pasta and veg on top. Mix together and the spinach will slightly wilt, then dig in. :)