Vegan Spicy Bean and Broccoli Fajita

Vegan Spicy Bean and Broccoli Fajita 

Made this tasty spicy open fajita! Just cooked in a pan broccoli, mushrooms, canned tomatoes, fresh chilli, kidney beans, sweetcorn & peas thickened with flour topped with nooch and lettuce 😋 Super incredible and I even made broccoli lettuce wraps! Here's the full recipe: 

(Serves 2-4)

Ingredients:

1/2 head broccoli diced 

5 small mushrooms diced 

1 can chopped tomatoes

1 red fresh chilli

1 tsp mixed herbs

1 can kidney beans

1/2 cup frozen or can sweetcorn 

1/2 cup frozen peas 

1 tbsp flour (gf or plain wheat) 

1-4 seeded fajita wraps (gf or wheat) 

Optional: nutritional yeast, cos lettuce, mixed lettuce 

In a large pan add 200ml water, the tomatoes, diced broccoli, mushrooms, chilli, herbs, beans, sweetcorn, peas and more water if needed. Bring to the boil and simmer. Once the broccoli is soft (about 10 minutes) add a paste of flour and water to the pan to thicken. Place a wrap on a plate and fill with the fajita mix! Optionally top with nutritional yeast and salad. 

If you have leftovers just place in a container and store in the fridge for 3 days or freezer for 3 months. 

Whist you're eating the filling how about wrapping some of the broccoli in cos lettuce wraps! Then once you've got a small amount of filling left fold up the wrap. 

I hope you enjoy as much as I did! 

Lots of love, 

Robyn x 

Vegan Spicy Bean and Broccoli Fajita 

Five Courgette / Zucchini Meal Ideas

Five Courgette Meal Ideas! 

There are so many ways to prepare and cook a courgette aka zucchini but here are just a few you may not have thought of. 

 

Grate it into porridge:

Grate 1/3 courgette and add to the pan along with some oats and about 200ml water. Cook on medium heat until soft and fluffy. I usually add about 1/3 courgette to 50g porridge as to not over power the taste. Adding some apple and sugar makes it delicious. 

Grate it to form a sauce:

Grate the whole courgette and add to a pan along with some water, tomato purée, herbs and spices. Cook until a thick sauce forms and add to pasta. 

Warm courgette tagliatelle:

Using a peeler form long strips of courgette, peel over and over. Then add to a pan along with some water and stir fry until soft. Serve with a sauce or on toast or with pasta or on a rice cake. 

Baked:

Place the courgette whole or sliced in half horizontally into the oven and bake for 45 mins on 200 degrees Celsius. Serve with baked sweet potatoes (baked at the same time) lettuce and salsa. Or top with salsa and rice. 

Courgette sticks with houmous: 

Simply chop into sticks like carrot sticks and serve with hummus or a tahini dip (tahini mixed with water). 

I hope this has given you some interesting easy ideas on how to use courgette. Let me know in the comments if this was helpful. 

Have a great day. 

Lots of love,

Robyn

Sweet Potato Pasta Bake

Sweet Potato Pasta Bake

(Serves 2-4)

Ingredients:

200g pasta

1 large sweet potato 

3 carrots

1 courgette

3 tsp bouillon 

1 handful spinach 

Boil the kettle and add the water to a pan, bring to the boil and add the sweet potato either whole or just chopped in half (leaving the skin on to prevent nutrient loss). Boil until really soft (about 30 min depending on size), meanwhile chop the carrots and courgette into small pieces. Once the potatoes are almost cooked add the pasta, carrots and courgette, then when the potato is cooked take it out of the pan, cool and peel off the skin. Mash and add some of the cooking water if needed. Then once the pasta & veg is cooked (10-12 min)  drain, saving the water. Place back in the pan and add the bouillon, spinach, mashed potato and veg juices, mix together then pour into a dish. Place in the oven under the grill and cook until the top is crispy (about 10-15 min), take out and serve! 

Watch the video here: http://youtu.be/xtxckejWFr0

Chow Mien

Chow Mien 

Ingredients:

2 nests Rice noodles

3 hand fulls Spinach

1 Carrot

1/2 packed Chow mien sauce 

Or grated ginger & soy sauce 

In a bowl or pan add the noodles, pour over boiling water, cover with a teatowel and allow to sit for 4 minutes, drain. To a frying pan on medium heat add the sauce and rice noodles mix in the spinach, grated carrot and chow mien sauce, stir until steaming and fragrant, serve and done! 

Chickpea Soup & Ciabatta Bread

Chickpea Soup & Ciabatta Bread

(Serves 2)

Ingredients:

1 can chopped tomatoes

1 can chickpeas

1/2 courgette

2 carrots

1 half full peas

1 tsp cumin 

1 tsp mixed herbs 

In a pan add the chopped tomatoes, mixed herbs, cumin and diced carrots, bring to the boil and simmer. Add the courgette, peas and chickpeas and continue to cook. Once almost cooked place the ciabatta bread in the oven and heat until crispy (about 10 mins at 200 degrees). Then serve! 

Beetroot & Quinoa

Beetroot & Quinoa Bowl

(Serves 1-2)

Ingredients:

200g quinoa

1 large beetroot

100g red lentils

4 large leaves spring greens

In a pan add the quinoa, lentils and diced beetroot, rinse, add lots of water and bring to the boil, simmer. Once almost all the water is absorbed add the finely diced greens and continue to simmer until tender. Mix together and enjoy or allow to cool and eat as a packed lunch. 

Mash Potato Stuffed Peppers

Mash Potato Stuffed Peppers

(Serves 2-3)

Ingredients:

3 bell peppers

5 medium red potatoes

Bunch of dinosaur kale/ cavolo nero

1" red chilli (no seeds)

1" fresh ginger

1/2 tsp turmeric

1/4 tsp allspice

5 coriander seeds

2 tbsp tomato purée 

2 tsp bouillon 

Dice roughly the potatoes and boil for 20 minutes. Drain the potato water into a bowl. And mix about 2 tbsp potato water with the bouillon. Mash the potatoes with the bouillon paste. Slice the tops off the peppers and scoop out the seeds. Stuff them with the mash and bake in oven on 200 degrees celcius for 45 minutes. In a ceramic frying pan add finely diced ginger and chilli with a tbsp potato water, fry until fragrant. Then add the allspice, turmeric and coriander seeds. Add more potato water, about 500mls and the tomato purée. Cook on medium until reduced down and a thick sauce forms, about 15 mins. If you have left over mash then place in a dish lined with baking paper, sprinkle with a pinch of bouillon and bake in the oven along with the peppers. Once peppers are slightly golden serve in a cute bowl with steamed kale and pour over te sauce! Delicious! 

Lentil carrot soup

Lentil and Carrot Soup

Ingredients:

(Serves 1)

100g red split lentils

120g rice

2 carrots

1 tsp mixed herbs

2 tbsp tomato purée

1 cup peas

Bring to the boil a litre of water. To a large pan add the lentils, rice, tomato purée, carrots and herbs. Boil and simmer until soft. Then add the peas, serve.