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Posts Tagged ‘peppers’

Hi everyone!

My name is Caroline and I’m super excited to share this post with you all. Like the Hungry Birdie herself, I am also a law student – studying across the pond in a town called Canterbury (yes from the tales!). As a self-professed cheese aficionado, I have to admit I wasn’t always so thrilled with the idea of vegan cooking. I expected the ingredients to be completely foreign and inaccessible, but reading Robin’s blog inspired me to try a few new recipes (Winter potato salad, Penne with sun dried tomatoes and walnuts… Mmmmm!). And while you probably won’t catch me with a forkful of tofu any day soon, I’m getting a little closer… Enjoy!

Vegetable curry

Serves: 4

1 onion
2 cloves garlic
2 tbsp olive oil
2 tbsp curry paste
4 plum tomatoes, or similar
2 red bell peppers
1 can chickpeas, rinsed and drained
½  can coconut milk
4 cups of spinach or other dark green

Halve and peel one onion and slice into very thin half-moons. In deep pan, sauté onions in olive oil and a pinch of salt until golden and translucent (bonus points if you have the patience to caramelize them slightly). When golden, add two finely chopped cloves of garlic and two tablespoons of your favourite curry paste.

Add a few chopped tomatoes, sliced bell pepper and one can of chickpeas. Shake and pour in half a can of coconut milk. (I freeze the other half in an ice cube tray, pop them out and keep them in the freezer for next time!) Add about a cup of recently boiled water until you are happy with the consistency. Simmer away for a few minutes, add salt if needed.

At the end, wilt in a few handfuls of dark greens – I used organic spinach here. Serve alongside rice, quinoa, or nan bread, and a cold ale if you so fancy it. Enjoy!

If you’re in the mood for a nice light dessert to go with your spicy curry, try…

Baked Plums with Golden Sugar and Allspice

Serves: 4

4 plums, halved and pitted
2 tbsp golden brown sugar
1 ½ tsp allspice

Preheat your oven to 350 degrees. Coat the exposed side of each plum in the allspice and sugar. Bake cut-side up for 20-25 minutes, until slightly scorched and soft in the middle. (This works better with firm plums.)

Serve warm or room temperature, with chopped nuts or a nice soymilk ice cream!

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photo by pwisenberg

I made this meal for a friend as a thank-you for her hospitality a while back. I felt a hearty grilled vegetable sandwich was the perfect display of gratitude for such a lovely girl. The recipe is simple really: grill some vegetables, pile ’em on some good bread, add a dollop of hummus and a handful of leafy greens and you’re good to go!

Grilled vegetable sandwich
Makes 2

4 slices bread (whole wheat, spelt or sourdough would all work)
2 tbsp hummus (add hot sauce if you dare!)
1 handful of arugula (or spinach)
1 red onion, sliced
1 red bell pepper, sliced
2 portobello mushroom caps
3 tbsp olive oil
1 tbsp chopped fresh basil
1 tbsp chopped fresh oregano (or 1 tsp dried)
juice of 1/2 lemon
1 clove garlic, minced
salt and pepper to taste

Begin by heating 1 tbsp of the oil in a pan over medium heat. Add the sliced onions and season with salt and pepper. Cook over medium to low heat until soft and caramelized, about 15 minutes. Meanwhile, toss the bell pepper and portobello caps in the remaining oil, basil, oregano, garlic, lemon juice and salt and pepper. Grill over medium heat (ideally on a grill pan) until soft and slightly charred, about 10 minutes, turning often.

Grill the slices of bread until heated through and slightly crispy. Apply a generous layer of hummus (and hot sauce if desired) to one slice per sandwich. Top with the caramelized onions, grilled vegetables and fresh arugula.

Enjoy the sandwich while it’s still warm and eat outside if the weather allows it!

I hope you all have a wonderful weekend. I will be busy hosting a dinner party, celebrating a friend’s birthday and doing some much anticipated back to school shopping! Hey, if I’m going to be law student, I have to look the part, right?

xo Robin

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