17. Chilli Sin Carne

πŸπŸ‚ Day 17 of blogtober is here and we are over half way through – phew! Today’s recipe is a really warm, filling meal with some really healthy ingredients including protein, carbs and legumes making it a really balanced dish. If you’re not one to read recipes, you can watch my video Here

What you will need (serves 2):
-1/2 red or white onion
– 1 tin chopped tomatoes
– 2 tbsp passata
– 2 garlic cloves pressed
– 2 tsp smoked paprika
– 1 tsp cayenne pepper
– 1/2 tsp ground coriander
– 1/2 tsp ground cumin
– 1 tin mixed mexican beans
– 2 tbsp sweetcorn
– 1/2 a lime
– 1 tbsp nutritional yeast
– salt and pepper to taste
– fresh coriander to garnish
– rice of your choice

Step 1
Finely chop the onion and saute on a medium heat in shallow water until translucent. Then add the smoked paprika, cayenne pepper, coriander and cumin to create a paste with the spices and water for a few minutes. Add the passata, garlic and chopped tomatoes. Season as you go and simmer on a low heat for about 15 minutes.

Step 2
Add the mexican beans, sweetcorn, lime juice and nutritional yeast. Simmer for a further 10 minutes or until you get the consistency you want. Cook your rice as you wait.

Step 3
Season to taste and garnish with lots of fresh 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 chilli is a healthy one.
* Rewired isn’t going to count the calories in the dish for you as there are not enough in it to be worried about.
* The ingredients in this meal 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.
Cayenne pepper is thermogenic. It is a natural painkiller and reduces inflammation. It is also a blood glucose stabiliser.
Beans are amazing. Everyone should incorporate more of these into their weekly diet. Cannelini beans help with collagen production, vision and nervous system function and are also great for appetite regulation. Red kidney beans are Known to be great for cell development and anaemia prevention.

Who knew chilli was such a healthy dinner?! Make this one a staple in your house 😎

Happy creating!

Rewired πŸ’•πŸŒΏ

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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

10. Veggie Miso Soup

πŸπŸ‚ The tenth day of Blogtober has arrived and with it comes my veggie miso soup recipe. I eat this meal numerous times a week as it is so delicious and easy to make and you can serve it with noodles or rice depending on your mood.

What you will need (serves 2):
– 1 carrot
– a handful of button mushrooms
– 1 courgette
– greens (I used finely chopped kale and some savoy cabbage – you can’t beat pak choi though)
– 1 clove of garlic
– 1.5 tsp sesame oil (optional)
– 2-3 tbsp soy sauce
– 1.5 tbsp miso paste
– rice or rice noodles to serve
– 1 lime
– 1/2 tsp cinnamon
– 1/2 tsp ginger
– 1/4 tsp nutmeg
– fresh coriander to garnish (optional)

Step 1
Peel and chop your carrot into small pieces, chop the courgette and slice your mushrooms. Add them to a pot with either sesame oil or about 100ml water on a medium to high heat. Let these fry for a few minutes and add the spices.

Step 2
Once the mushrooms have softened, press the garlic and add to the pot. Let this cook for 30 seconds without burning the garlic and then add 900ml of boiling water. Turn the heat down to a low/medium heat and add your miso paste and soy sauce and squeeze in the lime juice. Leave this to simmer for about 15-29 minutes with the lid on for half of that time. Boil your rice as you wait or if you’re using noodles, add these 3-4 minutes before you serve. You will need you add your greens a few minutes before you serve also.

Step 4
You are ready. Add fresh coriander if you wish (I highly recommend) and serve. You can use sriracha for some heat if you like, I served mine with wasabi, mainly for the colour, a little bit because the pain of eating it is quite enjoyable 😐

Nutritional Spotlight
* If you’re like me and like to know what’s in your food, you’ll be happy to know that this soup is ‘souper’ healthy πŸ˜‰
* 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:
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.
Kale/Cabbage is so delicious in this soup. You can eat your greens with enjoyment instead of suffering a green juice or smoothie. High in fibre, zero fat and jam packed with disease preventing and protective nutrients.
Lime juice adds so much flavour to this meal and also helps to keep you in top shape. It’s great for skin, hair and nails as well as digestive, respiratory and ophthalmic health.

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

8. Feel Better Buddha Bowl

πŸπŸ‚ Blogtober day 8. It’s Saturday and if you went out last night you might be feeling a little worse for wear. Well, today is your lucky day because instead of feeling sorry for yourself and chowing down on junk food full of trans fats, the ‘feel better Buddha bowl’ will give you all the energy you need to face the day and make your tummy very happy indeed πŸ˜‡

What you will need (serves 2 although you might need to eat both if you’re ravenous):
– 1 block of firm tofu
– 1 head of broccoli
– a handful of button mushrooms
– a handful of edamame (I buy these frozen to cut the cost massively)
– at least 3tbsp soy sauce
– 1cm cube of root ginger (finely chopped or grated)
– 1/2tsp cinnamon
– 1 lime
– rice of your choice
– fresh coriander and spring onion to garnish

Step 1
Drain your tofu of water as best you can. Chop it into cubes and slice your mushrooms. Add the tofu and mushrooms to a bowl, sprinkle your tiny ginger pieces on top and pour the soy sauce over them. Leave in the fridge for at least 15 minutes (uncovered). This will marinade the tofu and make it taste divine.

Step 2
Boil your rice as per instructions on the packet. Chop your broccoli florets and steam/ boil this and the edamame for 8-10 mins.

Step 3
Add your tofu and mushrooms to a pan and set to a medium heat. You can use a tsp of sesame oil if you would like to deepen the flavour but this is not necessary. If there is any soy sauce left in the bowl, pour that in too. Add the cinnamon and the juice of half the lime and let it all cook for 3-5 minutes until the mushrooms are soft and the tofu develops an almost crispy outer layer.

Step 4
Assemble your bowl however you like and slice the rest of the lime (if you want to squeeze it over the ingredients for zesty freshness). Garnish with coriander and spring onion to lift the whole dish – seriously the best! I also like a generous amount of sweet chilli sauce or sriracha with mine for some heat and added naughtiness.

Nutritional Spotlight –
*If you’re like me and like to know what’s in your food, you will be happy to know that these Buddha bowls are seriously healthy.
*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 the ‘feel better Buddha bowl’ have so many health benefits it’s almost unbelievable and I will list just a few:
Broccoli 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.
Tofu is also packed full of protein and calcium. It’s also seriously underrated – it soaks up flavour so well you can pretty much make it taste however you want. So when people ask what vegans eat to get protein, this is just one of my many answers.
Edamame, well what do you know? Just look up and there’s your answer. Pretty much the same as tofu, it just tastes like a pea/bean hybrid and looks so pretty πŸ‘ŒπŸ»

Your hangover helper never looked so good. If you were on your best behaviour last night but are looking to lose a few pounds, lower your cholesterol and blood pressure or slow down the ageing process, eat this meal at least once a week and you will reap the benefits I promise!

Happy creating!

Rewired πŸ’•πŸŒΏ

6. Overnight Oats

πŸπŸ‚ Day six of Blogtober brings you a hearty breakfast of good old fashioned oats. So simple yet so filling. These are great to prepare the night before so you don’t have to think about making breakfast as soon as you wake up. As the mornings are getting colder, you may want to skip the overnight part and just chuck all of the ingredients in the microwave for a nice warm start to the day, it’s up to you.

What you will need –
– 1 mug of oats
– 250ml soy yoghurt (coconut or vanilla flavour works really well)
– 100ml almond milk
– 1 tsp cinnamon
– 1/2 tsp ginger
– 2 tbsp maple syrup
– 1 banana
– 1 handful of blueberries (I buy frozen blueberries as they are cheaper and last longer)
– desiccated coconut to sprinkle on top (optional)

Directions
Add the ingredients to a mason jar or and stir well. Sprinkle over the dedicated coconut if you have any. Most recipes will tell you to layer the ingredients but I find that it is much tastier when they are mixed together. It won’t look so Instagram worthy though so beware πŸ˜‰ Leave in the fridge overnight for an easy grab and go breakfast.

Nutritional spotlight-
*If you’re like me and like to know what’s in your food, you will be happy to know that this breakfast is a healthy one.
*Rewired isn’t going to count the calories in these overnight oats as there aren’t enough in them to be worried about.
*The ingredients in this recipe have many health benefits and I will list just a few:
Blueberries are pretty much one of the most super of foods. They have a higher antioxidant content than any other fruit or vegetable and are packed full of vitamins. These berries take care of you very well indeed.
Ginger is a member of the curcumin family which is a great anti inflammatory and also helps with age related cognitive decline.
Maple syrup is my favourite sweetener and it is unrefined and natural so far better for you than sugar or ‘stevia.’ It’s great for skin and digestive function and you maybe surprised to find that it is actually relatively high in calcium – amazing!

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

 

4. Bruschetta with homemade Ciabatta

πŸπŸ‚ Happy day four of blogtober! Today I will be showing you how to make bruschetta with home made ciabatta bread. If you don’t have time to make the bread, have no fear. You can just buy some from the supermarket and prepare it the same way to save time. I find it quite satisfying knowing I made everything from scratch and I have a lot of nostalgia for when I used to make this for guests when Mike and I used to work in France as chalet hosts. It looks so fancy and is actually really simple so here goes!

What you will need:

For the ciabatta
– 500g strong white flour
– 1tsp salt
– 1tbsp olive oil
– 400ml luke warm water
– 1 heaped tsp yeast

For the salsa
– 1 white onion
– 1/2 red onion
– 6 salad tomatoes
– juice of 1/2 lemon
– a handful of fresh basil
– salt & pepper to taste

You will also need a garlic clove and some extra olive oil for toasting the bread ✌🏻️
You may also want to drizzle some balsamic glaze over the finished product to make it look fancy and taste heavenly, but this is optional.

Step 1, Making the dough
Sift your flour into a mixing bowl and add the salt and yeast either side of the bowl so they don’t touch. (Don’t ask me why; science).
Make a well in the middle of the bowl and add the water and olive oil.
Fold in the flour and need the dough for 5-6 minutes. Add extra flour if the mixture is too wet. If you don’t have the elbow grease, or can’t be bothered like me, put it in a food mixer and use the hook utensil to do it for you!
When the dough holds and has an elastic quality to it, lightly oil another bowl and place the dough in it. Soak a tea towel in hot water, rinse and cover the bowl. Leave this in a warm space for at least 30 minutes for the dough to expand. Make a cup of tea and relax.

Step 2, Bake!
When your dough is ready, place it in a loaf tin (you may want to lightly oil the tin or use vegan butter/margarine to grease it so the dough doesn’t stick to the sides.)
Pop it into a preheated 200c fan/ 220c convection oven for 20-25 minutes. The bread should have a lovely golden colour when it’s ready.

Step 3, Salsa prep
When you are waiting for the bread to cool, now is a good time to make the topping.
Chop the onions and de-seed the tomatoes and chop them into small 1/2 cm pieces. Tear some fresh basil and put everything to a bowl. Squeeze over the lemon juice and season with salt and pepper. Stir well.

Step 4, Toasting (it’s go time if you bought your bread)
This recipe is not for those who are afraid of oil. It is a treat though and everyone should be allowed to indulge from time to time. When your bread has cooled down, slice it to about 1.5cm thick. You should be able to get about 10 slices from this I reckon. Brush each piece with olive oil on both sides and pop them under the grill for 2 minutes on each side.

Step 5, Plating
Peel your garlic clove and rub it over each piece of toasted ciabatta, be light with this as it can taste quite powerful!
Add the salsa generously and then use the balsamic glaze if you have it. Garnish with extra fresh basil for a beautifully aromatic plate.

Nutritional spotlight –
*If you’re like me and like to know what’s in your food, you’ll be happy to know that this bruschetta is full of goodness.
*Rewired isn’t going to count the calories in the ciabatta or the salsa because as a starter or a snack, there are not enough in them to worry about.
*The ingredients in this recipe have many health benefits and I will list just a few:
Olive oil is rich in monounsaturated fats – don’t be scared of the word fat because this is a good type of fat. It helps to prevent disease including diabetes and cancer and metabolic syndrome. Be careful when frying food with it – always use a low to medium heat to prevent carcinogens from raising their ugly heads.
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.

These are great for dinner parties, you can use two loaf tins to make smaller loaves for crostini or use this original recipe for a starter. I love bruschetta because it tastes great all year round.

Happy creating!

Rewired πŸ’•πŸŒΏ

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