New U.S. dietary guidelines

Interesting article highlighting latest guidance in the USA and it is highlighting the carbon footprint from the meat industry and highlighting the need for sustainability. 

Another little reason to think about the Flexitarian Lifestyle!

Volcano Mushrooms

Sides are just meant to be sides right?  The protein usually takes the main stage when it comes to dinner.  But..... what if it didn't need to be like this?  What if sides could shine just as bright as the main item?

Introducing...... the Volcano Mushrooms!  A side that packs a punch and will be an amazing addition which will risk the side being the talking point of the dish!  Best of all they do what volcanos do........ the erupt a tasty spicy sauce which will ooze spreading flavour across the dish.

Ingredients:

• Mushrooms
• Butter / Margarine
• Chilli Sauce
• Dried Chilli Seeds (optional)
• Salt and Pepper

Method:

Clean the mushrooms and de-stalk them.

Place some butter in the hollow in each mushroom.

Add as much chilli sauce as you dare and sprinkle chilli seeds (optional), salt and pepper.

Put the mushrooms on a tray and put into a hot oven.  Cook until the mushrooms are soft and the sauce...... or should that be lava is bubbling.

Then simply serve with your favourite meal and wait for the flavour to erupt!  BOOM!

Sweet Potato and Butternutsquash Enchiladas

We have done a few recent recipes that take Mexican inspiration and today continues that these with these enchiladas.  This recipe cooks four large portions so great if your having friends round or feeding the family.  The alternative is keep some for the next day, it would microwave well and make the staff round smell amazing..... you would be the envy of all your colleagues.

Ingredients:

• 2 x Red Onions (diced)
• 1 x Large Sweet Potato
• 1 x Small Squash
• 1 x Punnet of Mushrooms
• 2 x Peppers
• Garlic
• Corriander
• 1 x Passata Carton
• Tortilla wraps
• Chillis - size and amount to taste (large chillis = less spicy, small chillis = more spicy)
• Spice mix (1 x tsp chilli powder, 1 x tsp cayenne pepper, 1 x paprika (smoked if you have it), 1 x tsp cumin powder, 1 x tsp cumin seeds and 1 x tsp turmeric)
• Mixed Salad ingredients as an accompaniment - choose your favourites!

Method:

Finely chop the mushrooms and slowly fry.  Add some salt and pepper to this.  Once soft leave to the side and cool.

To some oil add the sweet potato, butternut squash, red onion, garlic and chillis.  Fry for about 5 minutes before adding the chopped peppers.  

Season with salt and pepper before adding your spice mix.  Cook through, stiring frquently so no burning until sweet potato and squash are cooked through.  May take around 15 - 20 minutes (less if chopped small).

Time to make the sauce now.  Pour the passata into a pan.  Add in some chopped chillis, garlic and lots of chopped corriander (you could also use basil or parsley if you prefer). Season with salt, pepper and then also add any further spice if you like (e.g. paprika) - this however is optional.

Put a splash of the sauce on the bottom of your tray.  Take a tortilla and fill with the spicy filling. Add some mushrooms and wrap up nice and tight.  Place this in the roasting pan, folded side down. Repeat, laying the wraps next to each other.  Repeat until the pan is full. The main rule to bear in mind is WRAP and PACK TIGHT!!!!  Keep some mushrooms aside.

Pour the sauce over the top and down any gap........ it's starting to take shape...... and it's shaping up good!  Sprinkle over the remaining mushrooms and some chopped coriander.  Place in a hot oven and let it cook through until the sauce is bubbling away.

Serve with your favourite salad and some avocado which has been sliced, drizzled in olive oil and sprinkled with salt and pepper.  Serve the portion of enchiladas with some freshly chopped coriander on top!

And that is you done!  Why not give this meal a go and serve to a meat loving friend...... we bet you'll get away with it and this hearty, spicy and filling meal will keep them happy!

Quinoa Stuffed Mushrooms

With the summer's days making the odd appearance we might be fancying a lighter summer suitable dinner.  So here is one which is quick, easy, adaptable to what you have left over in the fridge and  of course tasty.

Ingredients:

• Large flat mushrooms or Portabello mushrooms
• Quinoa (1/2 cup dried does enough for 2 people)
• Whatever veggies take your fancy....... fresh, frozen, tinned...... any will do
• Stock cube
• Salt and pepper
• Lemon / Lime juice

Method:

• Put your quinoa in a pan.  Add twice as much water as you did quinoa.  Bring to the boil.  Add in the stock cube a squeeze of lime, salt and pepper.  Adding these to the boiling water means the quinoa will soak up all the flavours and it hydrates and expands!
• Turn down to a simmer and cover.  after about 5 minutes add your veg to the pan with the quinoa.  Stir occasionally until all the water is soaked up. Will take between 10 - 15 minutes in total!
• While this is happening head your oven to a medium heat and put in the mushrooms to bake.
• When the quinoa is ready, do a final squeeze of lemon juice and mix through.
• Grab the mushrooms and it's time for the assembly....... add the quinoa mix to the mushroom - SIMPLE!!!!
• Now decide what you would like to serve them with..... perhaps a nice fresh salad?

And it really is as simple as that!  What a quick tasty meal.

Health Benefits:

• Quinoa is a great source of protein, in fact it's a complex protein, which is something no animal meat can say!
• Mushrooms are the only vegetable source of vitamin D...... and with the summer we have had this year...... we could probably do with some extra!

Warm Vitamin Bowl with Bite

It's Monday, the weekend was fun......perhaps too much fun.  Lots of bad food that was delicious but probably short of any nutritional benefit.  Drained, tried and begging for the week to go quickly? Well this dish could be just the ticket to replenish the body and fill you up with lots and lots of goodness to see you through the week.

This recipe is not only tasty, but it is full of healing powers due to a carefully selected ingredient list that will boost the immune system and get you re-energised!

Let's go!

Ingredients:                                                      Whats it good for?

• Portobello mushrooms                             B vitamins - for healthy metabolism
• Broccoli                                                    Vitamin C, A, K, calcium, fibre, beta-carotene
• Lemon                                                      Vitamin C - for glowing skin and fighting colds
• Red pepper                                              Vitamin E - for youthful hair and skin
• Sweet potato                                            Too many to name! #superfood
• Cherry tomatoes                                       Lycopene for healthy bones
• Kale                                                          1 of the most nutrient dense foods available!
• Chilli sauce                                               Capsaicin - antibacterial properties
• Spices of your choice

Method:

• Cut sweet potato in half and rub all over with olive oil.  Put on a baking tray and sprinkle with the spices and seasoning of your choice.  I used cinnamon and nutmeg.....but paprika or chilli powder would work too!
• Place in a hot oven (190 ish) and set your timer for 10 minutes! 
• When the timer goes off add to the baking tray your peppers and drizzle them with a little oil.
• Set timer for another 5 minutes.

• When your timer goes off.  Place your broccoli florets onto the tray.  If you have a george foreman grill or similar, put your mushrooms on the grill at this point.  If you dont...... they can go in the oven too. 
• Set time for another 5 minutes.
• In the mean time take your kale and get rid of any really big hard stalks.  Use a lot of kale.....it wilts down a LOT!  Put the kale in a sandwich bag.  Add some olive oil and the juice of 1/2 lime.  Hold the end of the bag shut and 'massage'  the kale, oil and lemon juice! Strange I know but this will help soften the kale!

• When the timer goes off pop the kale in and set the timer for a final 5 minutes.
• Then quickly add the cherry tomatoes, cut in half into a pan.  Add salt, pepper and a good glug of chilli sauce.  Heat quickly so it bubbles away, stirring continuously.  The tomatoes will break down and this will create a spicy, fruity, juice sauce/compote! Taste to check your level of spice and seasoning!

Then time to assemble!

• Start by putting the greens in: kale and broccoli

• Add the peppers and the chopped sweet potato.

• Squeeze on the juice of the remaining half lime!
• Place the mushroom proudly on top of the bowl of goodness!

• Pour the spicy tomatoey goodness all over your beautiful bowl!

And there you have it!!! So many flavours!  So many nutrients and vitamins!  Eat this and feel your body heal itself back to goodness.......setting you up to another weekend of naughtiness!

Meditaranian Sweet Potato

With the weather getting warmer we were looking for a nice fresh summers evening meal.  Initially a baked potato sprung to mind but then I thought.......is there some way to spice up this simple meal idea.  Off to google I went and one of my trusty favourite recipe websites came up trumps..... the good old Minimalist Bakery.

So we decided to make their Mediterranean Sweet Potatoes.  

This recipe is quick and easy to follow.  It uses only a select few ingredients and spices you will already have in your store cupboard.  It is cheap but tastes anything but!

Warm, gently spiced and the perfect balance of being filling yet light.  Exactly what you need on a hot summers day.  It is full of fresh flavours layered upon one another, each mouthful gives you something different!

Why not give this a go?  A great meat free meal that you will want to make again and again!

Let us know what you think!  Remember to post a picture of your meat free meals on our Facebook page!  If you have any good recipes please share them with us! :)

Mexican Feast Flexitarian Style

Picture this......your having a dinner party.......you want to go meat free but you know that would not go down well with some of your guests.  So what do you do?  Cook them a nice meal and you a salad?

No......why not try this Flexitarian Mexican Feast!  This is the best of both worlds.  It involves making two vegetarian Mexican meals that are tasty as they are, and then cooking the meat seperately.  This means your guest have the choice of going meat free, or getting their meat fill.  They can choose which meat they want with which base - its a lovely mix and match situation!

So here is what I cooked:

Veggie Mains

• Sweet Potato and Mixed Bean Chilli (recipe below)
•  Fajita Vegetables (recipe below)

Meat Additions (which can each be served with either veggie main - mix'n'match):

• Honey Chilli Shredded Chicken
• Fajita Spiced Beef

Sides:

• Sweet Potato Wedges
• Black Beans with Tomatoes, Lime and Corriander
• Homemade Salsa
• Homemade Guacamole
• Jalepenos
• Tortillas
• Tacos
• Shredded Lettuce

Recipes

Sweet Potato and Bean Chilli

• 2 x Sweet Potatoes
• 1 x Onion
• 1 x Passata
• 1 x tin Butter Beans
• 1 x tin Kidney Beans
• 1 x tin Chickpeas
• 1 x tin Mixed Beans in Chilli Sauce
• 1 x tbs Cumin
• 1 x tbs Chilli Powder
• 1 x tbs Tumeric
• salt and pepper

Fry the chopped onion until it begins to soften.  Add the sweet potato which has been chopped into bitesized pieces.  Fry for 5-7 minutes.  Add all the tinned goods and the passata.  Add spices and seasoning and mix through.  Reduce heat and allow to cook through until potatoes soft.  Taste - add any additional spices or seasoning according to preference.

Fajita Vegetables

• 3 x Peppers
• 2 x Red Onions
• 8 x Mushrooms
• Pack of fajita spicing / make your own

Slice all ingredients thinly.  Fry gentle in some olive oil for a couple of minutes.  Add spicing and mixed through coating all veg.  Add a splash of water to moisten and to start to create a sauce.  Turn heat down, cook until vegetables are cooked through but still have a good crunch.  You will need to stir frequently to stop any sticking.  Add another splash of water if required.

Black Beans with Tomato, Lime and Corriander

• 1 x tin of Black Beans
• Cherry Tomatoes (cut in half)
• 1 x Lime
• Large Bunch of Corriander

Drain the black beans and add to a saucepan on a medium heat.  Heat through and stir as required.  Add the tomatoes, continuing to stir for another couple of minutes.  Add in the juice of the lime and the chopped corriander.  Season with salt and pepper.

So with all that done.......it's time to FIESTA FIESTA!!!!

Enjoy, remember to let us know what you think and send us any pictures of the dishes you do!