23. Potato Wedges & Creamy Paprika Dipping Sauce

🍁🍂 Blogtober day 23. Sometimes you just want something easy to make and tasty to eat. These tatties are great as a main meal or share between 2 as a snack. The sauce is optional but I love it. You don’t need mushrooms, I just can’t bare mono meals – I like a bit of variety!

What you will need:
For the wedges
– 1 large potato
– 1 large sweet potato
– salt to season
For the sauce
– 1 tsp miso paste
– 2 tsp soy sauce
– 3 tbsp nutritional yeast
– 100ml rice milk
– 1 tsp garlic powder
– 1 tsp smoked paprika
– black pepper to taste
– mushrooms optional

Step 1
Chop the potatoes into thick wedges and boil for 8-10 minutes. Pop them under the grill at 200c for another 15 minutes, Season with salt and turn them over half way too cook evenly. No oil necessary 👍🏻

Step 2
When you are waiting for your potatoes, make your sauce. Pop all of your ingredients into a pan on a medium heat and let it simmer down until you get a creamy consistency. Season with pepper.

Easy peasy and really filling 😊

Nutritional spotlight-
* If you’re like me and you like to know what’s in your food, you will be happy to know that this plate is a healthy one.
* Rewired isn’t going to count the calories in it for you as there are not enough to be worried about.
* The ingredients in this meal have many health benefits and I will list just a few:
Nutritional yeast is a godsend for vegans. It contains vitamin B12 which is vital as you can’t get it anywhere else other than meat or through shots at the doctors. It is antibacterial, antiviral and also boosts your immune system.
Miso is a paste made of soy beans, sea salt and koji. This mixture is left to ferment for either a few months up to a few years. It is a source of protein and is also a probiotic, helping to restore your digestive health and eliminate toxins from the body.
Potatoes are awesome. They contain lots of vitamin b6 which is great for athletic performance, helps with brain cell and nervous system activity and is actually good for cardiovascular protection.

Happy creating!

Rewired 💕🌿

19. Thai Green Curry

🍁🍂 It’s day 19 of Blogtober and this meal is so easy to make, really delicious and guaranteed to warm you up on a cold autumn eve.

What you will need (serves 4)
– 1 onion
– 1 carrot peeled and chopped
– 8 baby sweetcorn
– 1 handful of snap peas
– 1 handful of broccolini
– 2 spring onions chopped
– 1 red bell pepper sliced
– 1 tin of chickpeas
– 1 chilli pepper (optional)
– 1 tbsp Thai green curry paste
– 1/2 tsp garlic powder
– 1 tsp ground ginger
– 1/2 tsp lemongrass
– 3 tbsp coconut milk
– 1 lime
– coriander to garnish
– rice

Step 1
Slice the onion and sauté in a pan of shallow water along with the red bell pepper on a medium heat. When the onion softens and becomes translucent, add the Thai green curry paste, ginger, garlic and lemongrass.

Step 2
After 2-3 minutes, add the carrot, snap peas, broccolini, baby sweetcorn and chilli ( if you have one) to the pan along with 200ml of water. Let this simmer for 15 minutes. This is a good time to cook your rice.

Step 3
Squeeze in the juice of your lime and add the chickpeas and coconut milk to the pan and cook for another 5 minutes on a low to medium heat.

Now you are ready to serve, garnish generously with coriander 👌🏻

Nutritional spotlight-
* If you’re like me and you like to know what’s in your food, you will be happy to know that this Thai curry is a healthy one.
* Rewired isn’t going to count the calories in this meal for you as there are not enough in it to be worried about.
* The ingredients in this dish have many health benefits and I will list just a few:
Chickpeas are fantastic for iron metabolism and red blood cell production. They also help with heart, muscle and immune function.
Carrots are a source of beta-carotene which is excellent for your heart and your eyes (it is sometimes used to treat age related macular degeneration).
Broccolini is one of the most wonderful vegetables around. If you want protein, calcium, zinc, iron, omega 3 fats, magnesium, potassium, vitamins A,B,C,E and K amongst many other nutrients, broccoli is your best bet.

Happy creating!

Rewired 💕🌿

1. Indian Inspired Curry

🍁🍂 It’s day one of #blogtober and what better to start with than Britain’s favourite dish – curry!

I love whipping up a curry on a cold night and getting cosy on the couch and this is my ‘go to’ recipe. I hope you enjoy it as much as I do 😊

What you will need:
– 40 minutes of your precious time
– 1/2 an onion
– 2 carrots
– 1/3 of a butternut squash
– 1 handful of mushrooms
– 1 tsp turmeric
– 1 tsp of mild curry powder
– 1/2 tsp ground ginger
– 1/2 tsp garlic powder
– 1/2 tsp hot paprika
– 1/2 tsp cinnamon
– 4 cardamom pods
– 1tbsp nutritional yeast
– juice of 1/2 a lemon
– 1 tbsp coconut milk (chilled)
– 600ml water
– a pinch of brown sugar
– salt and pepper to season
– rice of your choice (I prefer to use basmati for this)

Now I write this down it does seem like a lot of ingredients but I promise it is worth it. You might have these spices lying around your house and if you don’t, I’ve got your back and most of my blogtober recipes are super simple with easy to find ingredients.

Step 1
Finely chop your onion and peel and chop your carrot, butternut squash and slice your mushrooms. Add to a pan with 100ml of water and set to a medium heat. When the onions turn translucent, it’s time to add some flavour. Salt, turmeric, curry powder, ginger, garlic, and hot paprika should do it!

Step 2
After about 3-4 minutes, pour 500ml of boiling water to the pan. Add the nutritional yeast and the seeds from the cardamom pods into the mixture. Sprinkle the cinnamon over for sweetness and squeeze in the lemon juice to enhance the taste. Leave to simmer with the lid off for about 30 minutes for all of the flavours to infuse and the liquid to reduce down. This is a good time to start thinking about cooking your rice.

Step 3
When 30 minutes is up, add the coconut milk to the curry and a pinch of light brown sugar. Wait for the coconut milk to melt (this should take no longer than 3 minutes) and you are ready to serve.

I always like to garnish this meal with fresh coriander as it freshens up quite an intense dinner. Also, if you want to tart up your rice, add the juice of the rest of your lemon to it, you could even add turmeric when you boil the rice to add colour.

Another little gem is mango chutney. You can either buy it OR make it yourself. I like to chop up a bit of mango and add mint leaves and maple syrup – this tastes phenomenal and only takes a minute to prepare 👌🏻

Nutritional spotlight

* If you’re like me and you like to know what’s in your food, you will be happy to know that this curry is a healthy one.
* Rewired isn’t going to count the calories in this curry as there aren’t enough in it to be worrying about.
* The ingredients in this dish are so nutritious and have many health benefits. I will list just a few (Not even including the veggies!):
Turmeric is a natural anti-inflammatory and a powerful antioxidant. It can remedy a myriad of health issues and you should incorporate this beauty into your diet as much as possible.
Cardamom and ginger help with dietary function. They can reduce bloating and nausea.
Coconut milk is high in fibre and rich in B minerals which are essential for your wellbeing.

I really love this curry and I do hope you give it a go. Be sure to take a pic and let me know what you think.

Happy creating!

Rewired 💕🌿

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