21. Cous Cous

πŸπŸ‚ Blogtober day 21 is happening right now. This is a really quick and easy lunch to put together, you can even make it the night before and take it to work or school as a packed lunch 😎

What you will need (per person):
– 100g Cous Cous
– 160ml water
– 1/4 cube of veggie stock
– ground Italian herb mix
– the juice of 1/2 a lemon
– fresh basil to garnish (optional)
– 1 pitta
– 1 tbsp hummus
– veggies of your choice (also optional but will definitely liven up your plate)

Step 1
Boil the kettle and measure out 160ml of water. Add to a pan with the cous cous on a medium heat. Crumble the veggie stock in and squeeze in your lemon juice.

Step 2
After one minute, turn the heat down to low until all of the liquid has been soaked up. Then, turn off the hob and stir in the herbs. Cover the pan and leave for 10 minutes.

Step 3
Serve your cous cous with some pitta and hummus – delicious. I always add a good few veggies for added colour and taste πŸ‘ŒπŸ»πŸŒΏ

Nutritional spotlight-
* If you’re like me and you like to know what’s in your food, you will be happy to know this lunch 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:
Cous cous is a great source of vegetarian protein. It is high in fibre and rich in vitamins.
Chickpeas in hummus are fantastic for iron metabolism and red blood cell production. They also help with heart, muscle and immune function.
Basil is an excellent antibacterial herb. It is also anti inflammatory so can ease the pain of arthritis and gastrointestinal conditions.

Happy creating!
Rewired πŸ’•πŸŒΏ

Advertisements

15. Pizza

πŸπŸ‚ It’s the weekend and that usually calls for pizza so day 15 of Blogtober has the recipe for you. There’s something really nice about guilt free ‘junk’ food. Here’s how I make mine…

What you will need (makes 2 pizzas because who wants to share really?!):
For the base
– 250g strong white flour
– 1/2 tsp salt
– 1 tsp yeast
– 1/2 tsp light brown sugar
– 160ml Luke warm water

For the topping
– 1 tin of chopped tomatoes
– 2 tbsp tomato purΓ©e
– 2 garlic cloves thinly sliced
– a handful of fresh basil leaves ripped
– veggie toppings of your choice (I went for courgette, mushrooms, olives and extra basil leaves)
– salt and pepper for seasoning

Step 1, make the dough
To make the base, measure out the strong white flour and add to a mixing bowl with the salt and sugar. Create a well in the middle of the bowl. Add the yeast to the warm water and stir well, the warmth of the water helps to activate the yeast. Pour the liquid into the middle of the well and fold in the dry ingredients. Using your hands or a mixer, knead the dough for 5-6 minutes. Lightly oil another bowl and transfer your dough.

Soak a tea towel in hot water, rinse it and cover the bowl. Leave this is a warm place for at least 30 minutes for the dough to rise.

Your dough should now have increased in size. Use extra flour to dust your kitchen surface and roll out the pizza bases.

Step 2, make the topping
Add the tinned tomatoes, purΓ©e, garlic and basil to a pan and simmer on a low to medium heat for 15-20 minutes (I usually do this when my dough is proofing) until the mixture becomes a paste consistency. Season to taste.

Step 3, assemble
Spread the paste over the pizza base and add your chosen toppings ( if you use fresh basil, leave this until the pizza is cooked). Transfer to a baking tray (dust your baking paper with flour so it doesn’t stick to it) and cook in the oven at 180c fan/200c convection oven for 20 minutes until the base is golden brown and you can lift it easily from the baking tray.

When your pizza is ready, add some fresh basil leaves for a herby aroma (and for the aesthetic let’s be real). Dinner is ready!

Nutritional spotlight-
* If you’re like me and you like to know what’s in your food, you will be happy to know that these pizzas are healthy ones.
*Rewired isn’t going to count the calories in the pizzas for you as there are not enough in them to be worried about.
*The ingredients in these pizzas have many health benefits and I will list just a few:
Tomatoes are packed with vitamins. They are great for your skin, your heart and your eyes. They also help to repair damaged cells from smoking so put your cigarette out and eat some tomatoes πŸ…
Basil is an excellent antibacterial herb. It is also anti inflammatory so can ease the pain of arthritis and gastrointestinal conditions.
Garlic is well known for it’s health benefits. It protects against cancer by blocking the conversion of nitrates and nitrites into cancer as well as inhibiting the action of aflatoxins (the substance found in peanuts which cause cancer). It can lower cholesterol and also prevents blood clots – a safer way than taking an Aspirin a day.

Happy creating!

Rewired πŸ’•πŸŒΏ

12. Caramelised Onion & Butternut Squash Pastry Parcels

πŸπŸ‚ Hello! Blogtober day 12 is here with these little babies. I like these parcels because they make a great starter or you can have a few of them as a main meal.

What you will need (makes 6)
– 1/2 a butternut squash
– 2 red onions
– thyme
– 3-4 tbsp balsamic vinegar
– 2 tsp light brown sugar
– salt and pepper for seasoning
– 1/2 cube veggie stock
– 6 sheets of filo pastry (jus rol are vegan and available in most supermarkets)
– balsamic glaze (optional but does make a difference)

Step 1
Chop your squash into small cubes and boil or steam them in the veggie stock for 5-6 minutes.Β When the cubes are fork tender, drain them and and leave to dry out.

Step 2
Thinly slice the onions and add them to a pan on a low to medium heat with either 1 tbsp of olive oil or 100ml of shallow water. Season with salt for the onions to sweat. When the onions begin to soften, add the balsamic vinegar and the sugar to caramelise them. Don’t try to rush this process as we want the onions to be really soft but not burnt, slow and steady please. Sprinkle over some herbs. Keep tasting a little as you go and add more herbs, sugar or balsamic vinegar if you feel they need more depth.

Step 3
Assemble your parcels. Add some onions and squash to each sheet and wrap however you wish. I tried to make mine triangular. The sheets are quite big so there is room for error. If you wrap them well, you won’t need to bind them together with vegan butter or water. Bake in a preheated oven at 180c fan/200c convection for 15-20 minutes until the pastry is cooked on both sides (you may want to turn them over at half time).

So there you go, ready to serve. I like to drizzle balsamic glaze over for added flavour 😍

Nutritional spotlight-
* If you’re like me and like to know what’s in your food, you will be happy to know that these pastry parcels are pretty healthy.
* Rewired isn’t going to tell you how many calories are in each parcel as there aren’t enough in them to be worried about.
* The ingredients in these tasty treats have many health benefits and I will list just a few:
Thyme is a wonderful thing. It has antioxidant properties and contains many flavonoids which help the antioxidants work their magic. It is also an anti inflammatory and antibacterial so is great for your digestive health and can get rid of nasty gas.
Butternut squash is excellent for your bones. It helps with calcium absorption and even improves the mineral density of the spinal column. It’s also great for your heart and lowers blood pressure.
Onion is such an underrated food. It is so good for you. It can improve your mood, does wonders for your skin and hair and reduces the risk of many types of cancer – yay for onions!

Happy creating!

Rewired πŸ’•πŸŒΏ

9. Goodness Gnocchi

πŸπŸ‚ Happy Sunday kids. It’s day 9 of Blogtober and this is the perfect autumnal dinner to keep you warm and cosy as the evenings get colder. Another great family meal for non-vegans too as the flavour is lovely and rich, you won’t even think about the absence of meat.

What you will need (serves 2):
– 500g gnocchi
– 1 handful of button mushrooms
– 1 courgette
– 1/2 onion
– 1 cup of red wine
– 1 tbsp passata
– 1 tin chopped tomatoes
– 1/2 tsp rosemary
– 1 tsp thyme
– 1/2 tsp marjoram
– 2 garlic cloves thinly sliced
– 1 tsp Dijon mustard
– salt and pepper to taste
– fresh herbs to garnish (optional)

Step 1
Finely chop your onion and sautΓ© in a pan of shallow water on a low to medium heat with a pinch of salt to sweat the onion. When the onion turns translucent, add your courgette and mushrooms (all chopped into small pieces) to the pan. Add more water if it dries up.

Step 2
After a few minutes, add the passata, garlic, herbs and wine. Let this reduce down for about 5 minutes. This allows the vegetables to soak up the wine and for the alcohol to cook out.

Step 3
Add the chopped tomatoes and Dijon mustard. Allow everything to simmer down on a medium heat for about 15-20 minutes until you have a thick sauce consistency. Season to taste and add extra herbs if you feel it needs more flavour.

Step 4
Boil you gnocchi following the instructions on the packet. Pour the sauce over and garnish with basil or parsley for added depth and prettiness.

Nutritional Spotlight-
* If you’re like me and like to know what’s in your food, you will be happy to know that this dinner is a healthy one.
* Rewired isn’t going to count the calories in this meal because there aren’t enough in it to be worried about.
* The ingredients in this dish have many health benefits and I will list just a few:
Red wine contains resveratrol which is a naturally occurring phenol with cancer fighting abilities.
Rosemary has antioxidant properties and also contains essential oils which are anti inflammatory and antiseptic.
– Similarly to rosemary, Marjoram also has anti inflammatory and antiseptic components. It’s great for skin and hair also.

I really love this meal and it is really special with a nice glass of red, some candles and a good movie to watch. Relax and enjoy…🍷

Happy creating!

Rewired πŸ’•πŸŒΏ

5. White Wine & Thyme Spaghetti

πŸπŸ‚ Hello and welcome to day five of Blogtober! Today’s recipe is great for a family meal as it caters for the non-vegans too. It’s so rich and creamy, they will never know that it contains no weird cow hormones or traces of antibiotics that you would normally find in dairy products. It would also work for a date night as it is quite special, you just need to halve the ingredients as this recipe serves four 😊😊😊😊

What you will need:

-150g tagliatelle per person (choose dried corn or rice pasta to avoid any pesky eggs getting in there)
– 1 onion
– 3 carrots
– 1 leek
– a handful of button mushrooms
– 1.5 tsp dried thyme
– 1/2 tsp herbes de Provence
– 1/2 cube of veggie stock
– 1 cup of white wine
– 3 tbsp nutritional yeast
– 300ml rice milk
– salt and pepper to taste
– basil/parsley to garnish (optional)

Step 1
Thinly slice the onion and peel and chop the carrots. Add these to a pan of boiling water (about 150ml) and turn the heat down to simmer. When the onion becomes translucent, chop the mushrooms and leek and add them to the pan. Add the herbs and the wine and let it reduce down for about 3-4 minutes.

Step 2
Add the nutritional yeast, rice milk and the halved stock cube to the pan and let it simmer on a low to medium heat until it becomes a creamy texture perfect for a pasta sauce. This should take around 15 minutes. The longer you leave it, the tastier this will be. Make sure you season with salt and pepper and taste as you go. When you are waiting for this to cook, boil your pasta as directed on the packet.

Step 3
When your pasta is drained and ready, pour your sauce over it and mix well. Garnish with your chosen fresh herbs and serve πŸ‘ŒπŸ»

Nutritional spotlight-
*If you’re like me and like to know what’s in your food, you will be happy to know that this meal is a healthy one.
*Rewired isn’t going to count the calories in this dish because there are not enough in it to worry about.
*The ingredients in this delicious dinner have many health benefits and I will list just a few:
Thyme is a wonderful thing. It has antioxidant properties and contains many flavonoids which help the antioxidants work their magic. It is also an anti inflammatory and antibacterial so is great for your digestive health and can get rid of nasty gas.
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.
Rice milk contains almost as much protein as cows milk but doesn’t come with the cholesterol, lactose, hormones or antibiotics – win.

So there you have it. It’s really quite simple but tastes absolutely lovely.

Happy creating!

Rewired πŸ’•πŸŒΏ

 

Blog at WordPress.com.

Up ↑