Veggie Fajitas

2 Red Peppers

1 Green Pepper

1 Yellow Pepper

1 Red Onion

1 can (200g of precooked kidney beans, use dried if you wish)

3 Cloves Garlic

8 Corn or Wheat Tortillas

Seasoning: http://cookwithoutmeat.blogspot.fr/2013/09/fajita-seasoning.html

Guacamole: http://cookwithoutmeat.blogspot.fr/2013/02/guacamole.html

Salsa : http://cookwithoutmeat.blogspot.fr/2013/09/timmex-salsa.html

Heat the oven to 200degrees

Cut the vegetables into strips. Fry the beans in olive oil lightly and put aside.

Place the tortillas sprinkled with water and wrapped in aluminium foil for 6 minutes in the oven.

While the tortillas are warming, lightly fry the vegeteables in olive oil until coated and sealed and add the beans to warm (4 mins, medium heat so veggies are still crunchy after). Sprinkle in the seasoning with the vegetables and beans for 2 minutes then serve immediately with the warm tortillas.

Place a ladle full of vegetables with a spoonful of guacamole and spoonful of salsa in the tortilla. Close and eat. Yum.

Fajita seasoning

2 Tsp cayenne powder
1 Tsp Cumin powder
1 Tsp Coriander Powder
1 Tsp Paprika powder
1/2 Bouillon cube vegetable (vegetable stock cube)
1 Tsp Pepper
1/2 Tsp brown sugar
1 Tsp salt

Mix all together et presto.

Timmex Salsa

5 Medium sized tomatoes
100g cherry tomatoes
1 small red onion (Not much and if it hurts the eyes, marinate in salt water before)
Handful fresh coriander
5 Cloves garlic
1/4 Tsp Coriander powder
1/4 Tsp Cayenne pepper
1/4 Tsp Cumin powder
Juice of 1 Lime
Dash of red wine vinegar
Fresh chili to taste
Salt/Pepper

All in the mixr and press play, but so that it stays chunky but mixed.

Guacamole

3 medium sized ripe avocados
1 Small Red Onion
~100g Cherry Tomatoes
handful of coriander, chopped
Fresh Chilis, depending on taste..
1 Clove garlic
1/2 teaspoon of cumin powder
salt and pepper, to taste
juice of 1 1/2 limes
2 tbs water

EITHER: Put everything in the blender except the avocados. Press play and mix very lightly so still a bit chunky together. 
OR: Cut finely everything but the avocados, mix together.

Put the mix into bowl, put in the avocados and crush/mix the avocados into the mixture with a fork. leave slightly chunky. Add some more water if its not liquid enough for you.

Serve and enjoy :)

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Roast Red Pepper, Mushroom and Courgette Pasta

Serves 2

2 Medium/small courgettes
1 Red Pepper
1 Onion
8 Mushrooms
100g cherry tomatoes
200g tomatoes
4 Cloves Garlic
Handful fresh parsley
Handful fresh basil

Preh-heat oven to 200 deg centigrade.

Chop Red Pepper, Courgettes and Muhrooms into chunky pieces, cover with some olive oil and salt and pepper and put on a baking tray in the oven.

Heat up some water for the pasta with salt of course, chop the garlic, parsley, basil and onion. Finely chop the tomatoes and put aside for later use. Heat olive oil in a pan and fry the onion until translucent. Add the garlic, basil and parsley for one minute. By this time, the vegetables should be ready (starting to become golden), remove the vegetables from the oven and put in the pan with the onion. Mix together for one minute then add the finely chopped tomatoes. Let simmer.

Put pasta 300g (linguine works really well with this dish) in the now boiling water and cook till al dente.

Serve hot, and maybe a sprinkle of fresh chili!! 100% vegan, 100% delicious.

Lemonade

Get some lemons.

Fill one glass with the lemon juice.
Fill same size glass with water.
Put this water in a pan, heat it up and add about half the glass size of sugar.
Dissolve the sugar into a syrup in the hot water.
Add the lemon juice and two glasses of cold water.
Mix together.
Let cool and store in fridge.

serve on ice and/or with vodka!

Roasted Pepper Pasta Sauce

2 Red Peppers
1 Yellow Pepper
1 Red Onion
250 g cherry tomatoes
2 Cloves Garlic
1/2 tsp Dried Oregano
1/2 tsp Dried Basil (or fresh, about 5 leaves)
1/2 tsp Dried chilli
1 Tbsp Red Wine Vinegar
Olive Oil
Salt/Pepper

Preheat oven to 200 degrees. Cover the peppers in a light layer of olive oil, place on baking paper on a baking tray and put in the oven. Turn after about 6 minutes and leave to cook for about 12 minutes in total until slightly charred all over. If you put in the peppers in a covered bowl for a while it makes the skin easier to remove, never tried. Remove the skin of the peppers however you see fit, and cut into small pieces.

Heat 1 Tbsp of olive oil in a pan and put in the onions. Fry until translucent then add garlic for 1 minute  along with the dried chilli. Then, add the roasted peppers, tomatoes, oregano, basil and some salt and pepper. Let that bad boy simmer for about 12 minutes, turn off the heat and let it cool for a little while. Drink a glass of wine or a beer and relax, you're almost done.

Once the sauce has cooled a bit, put it in the blender/mixer and add the tbsp of vinegar. Press play.

Cook up some fusili or farfale al dente and whack the sauce on top. Don't forget to add some fresh basil to decorate and you have a lovely tasty vegan meal. :)

Hummus

200g Chickpeas
100ml Tahini (Sesame seed paste)
1/2 Lemon
4 Tbsp Olive Oil
2 Cloves garlic
1 tsp Paprika
1 tsp Cumin
1 Tbsp salt

Using dried chickpeas, soak in water 24 hours in advance. Thoroughly cook in boiling water for at least 1 hour until soft. Canned chickpeas, cook thoroughly until soft. (Dried chickpeas are better tasting in my opinion and what I use).

Chop garlic in very very small pieces. Put this in the blender with the cooked and cooled chickpeas, tahini, olive oil and lemon juice. Add 50ml of water to allow mixing and mix together. Add more water according to the consistency of the hummus you want. (100ml should suffice) Add the paprika, salt and cumin and mix in the blender again until the hummus is nice and creamy.

Warm up some nice bread in the oven, and even the hummus for a minute or two.

Spread the hummus on a plate, flat and make a small hole in the middle. Cover lightly with some extra olive oil and fill the hole in the middle. Sprinkle with extra paprika and serve!

Squash, Potato and Carrot Soup

1 small onion
2 carrots
1 stick of celery
200g squash
2 potatoes
2 cloves garlic
1/2 cm cubed of ginger
1 1/2 litre water
1 teaspoon curry powder
1 bay leaf
½ tsp. cayenne pepper (more or less to taste)
Half cube of vegetable buillon
Bunch of coriander

Put some olive oil in a casserole pan and fry the onions until slightly translucent. Then add the carrots, potatoes, celery and squash until lightly cooked and covered in oil. Add the garlic and cayenne pepper, curry powder and ginger just for 2 minutes and mix together.

Then add the already boiling water (use a kettle) and the half cube of vegetable stock and the bay leaf.

Cover with a lid and let simmer for an hour. Add extra water if necessary but make sure the water boils down so you can see the vegetables and is more or less the same level as the veggies. (So they are protruding the water level) 

Remove the bay leaf, put this in a blender and add the fresh coriander (small handful) and mix.

Serve and enjoy!

Serves 2

Marinated Fresh Carrots

500g Carrots
5 cloves garlic
1 small devil chilli
Small bunch of parsley
Oil (Olive/Sunflower)
Vinegar (Balsamic/Red Wine)
Salt
Pepper

* I prefer not to peel the carrots nor to wash them, please use Organic carrots :) *

Grate the carrots and dry them a bit by leaving in a sieve for 5 minutes to let some of the juice drain off. You can dry them a bit more with a paper towel if you feel like it, this lets the oil and vinegar soak inside the carrots better giving a more juicy crunch! Put the carrots in a bowl and coat lightly with the oil, mix well. Chop the chili, parsley and garlic into very very small pieces and mix into the carrots. Add some more vinegar and oil and salt and pepper to taste. Put the mix in a sterilized glass container and fill to top with oil, make sure no air is trapped inside.

*** 25% vinegar /75% oil is a good ratio

Leave to marinate for at least a week.

*** Olive oil goes best with balsamic vinegar. Sunflower oil goes well with red wine vinegar. Mix and match combos for maximum fun.

Simple!

Turnip, Chickpea and Spinach Vindaloo

1 Onion
2 cloves garlic, minced
*Either use my vindaloo paste recipe or use pre-made Vindaloo Curry Paste
200g chickpeas
200g fresh spinach
4 turnips
300g finely chopped tomatoes

*For quicker turnaround, cook the turnips and chickpeas at the start in a pan of boiling vegetable stock*

Heat vegetable oil in pan. Add onion and cook til slightly translucent. Add the garlic, curry paste (at least 100g of the premade, or one serving of my paste depending on taste) and the rest of the vegetables. Fry for a further 5 minutes coating all the veggies in the paste. Add the canned tomatoes and half a can of water. Cover and let simmer for 1 hour.

Serve with basmati rice!!