Slow-Cooked Caponata

Slow-Cooked Caponata

Posted by on Aug 29, 2018 in Italian, Vegan Recipes
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Slow-Cooked Aubergine Caponata
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Caponata is a Sicilian dish with aubergines, onions, tomatoes and black olives in a sweet and sour sauce. This slow-cooked version is amazing, and does not take much work on your part. It's delicious!
Servings Prep Time
4 people 10 minutes
Cook Time
3 1/2 hours
Servings Prep Time
4 people 10 minutes
Cook Time
3 1/2 hours
Slow-Cooked Aubergine Caponata
Print Recipe
Caponata is a Sicilian dish with aubergines, onions, tomatoes and black olives in a sweet and sour sauce. This slow-cooked version is amazing, and does not take much work on your part. It's delicious!
Servings Prep Time
4 people 10 minutes
Cook Time
3 1/2 hours
Servings Prep Time
4 people 10 minutes
Cook Time
3 1/2 hours
Ingredients
Servings: people
Instructions
  1. In a pan add 1 Tbsp olive oil and fry the onions and aubergine until slightly browned, 2-3 minutes.
  2. Add them into the slow cooker along with the garlic, stock, vinegar, chilli, olives, capers, pine nuts and chopped tomatoes. Use one of the empty cans to add a can of boiling water. Cook on high for 3 hours.
  3. Add the orzo and cook for an additional 30 minutes.
  4. At the end stir in a handful of fresh parsley and season with salt and pepper to taste.

Thai Massaman Curry

Posted by on Aug 25, 2018 in Oriental, Vegan Recipes
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Thai Massaman Curry
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This Massaman curry is made with coconut milk as is tradition, with peanut butter to add to the creaminess. It's so moreish it's difficult not to serve yourself a meal for 2 for 1! There's nothing complicated about this recipe; most if it is just combining everything together in a pot. I've used sweet potato, aubergine, green beans from the garden and button mushrooms, but the choice of veg is up to you! Broccoli goes very well with this recipe if you want to sub the green beans.
Servings Prep Time
4 people 10 minutes
Cook Time
20-25 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
20-25 minutes
Thai Massaman Curry
Print Recipe
This Massaman curry is made with coconut milk as is tradition, with peanut butter to add to the creaminess. It's so moreish it's difficult not to serve yourself a meal for 2 for 1! There's nothing complicated about this recipe; most if it is just combining everything together in a pot. I've used sweet potato, aubergine, green beans from the garden and button mushrooms, but the choice of veg is up to you! Broccoli goes very well with this recipe if you want to sub the green beans.
Servings Prep Time
4 people 10 minutes
Cook Time
20-25 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
20-25 minutes
Ingredients
Main Ingredients
Garnish
Servings: people
Instructions
  1. Cut all the vegetables ready to cook. Add the curry paste to a large pot and add a splash of coconut milk. Cook for paste for 2-3 minutes. If you're cooking your rice from raw, add to another pot and cook according to the package instructions.
  2. Add the rest of the coconut milk and soy sauce and stir together well. Add the sweet potato, aubergine, mushrooms and green beans. Simmer for 20 minutes.
  3. Microwave the rice. Add the peanut butter and sugar to the curry and mix well. Season with salt and pepper to taste.
  4. Serve over rice with crushed peanuts, coriander and lime wedges. Enjoy and come back for seconds!

Quick Vegetable Stir Fry with Noodles

Posted by on Jul 28, 2018 in Chinese, Vegan Recipes
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Quick Vegetable Stir Fry with Noodles
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When you're hungry and just want something really fast... look no further! This takes 10 minutes (if that) and is incredibly tasty. Just use what you have! This version uses mushrooms, aubergine and red pepper with green chilli for a bit of a kick. I also cheated and used 'straight to wok' medium noodles, which are just so convenient when you want food now.
Servings Prep Time
2 servings 3 minutes
Cook Time
7 minutes
Servings Prep Time
2 servings 3 minutes
Cook Time
7 minutes
Quick Vegetable Stir Fry with Noodles
Print Recipe
When you're hungry and just want something really fast... look no further! This takes 10 minutes (if that) and is incredibly tasty. Just use what you have! This version uses mushrooms, aubergine and red pepper with green chilli for a bit of a kick. I also cheated and used 'straight to wok' medium noodles, which are just so convenient when you want food now.
Servings Prep Time
2 servings 3 minutes
Cook Time
7 minutes
Servings Prep Time
2 servings 3 minutes
Cook Time
7 minutes
Ingredients
Servings: servings
Instructions
  1. Chop all your veg and heat 1 Tbsp oil in a wok before throwing it all in. Saute for 2 minutes
  2. Add the dark soy sauce and mix well. This will season the veg nicely and add some colour. Add the chinese five spice and ensure everything is covered evenly. You only need about 1/2 tsp of this! Saute for another 2 minutes.
  3. Create a hole in the middle of the wok and add the noodles along with the light soy sauce and white rice vinegar, mix in well. The hotter the pan the better at this stage. Fry the noodles in the middle for 1-2 minutes before mixing with the veg and serving with fresh coriander sprinkled on top.
Recipe Notes

Other great veg options for this include beansprouts, green beans or mange tout, sliced water chestnuts and broccoli. You can make a great stir fry using almost any vegetables you have available!