31. Hearty Lentil Soup

πŸπŸ‚ The final day of Blogtober is here! I have really enjoyed coming up with these recipes and being disciplined enough to get them ready each day. Today’s meal is great for lunch or dinner and will fill you full of goodness whilst keeping you warm from Autumn through to winter.

What you will need (serves 2):
– 2 medium potatoes chopped
– 2 carrots sliced
– a handful of shredded kale
– 2 diced tomatoes
– 1 tin of green lentils in water
– 1/2 cube veggie stock
– 1 tsp garlic powder
– 1.5 tsp smoked paprika
– 1 tsp Cajun spice
– 2 tbsp nutritional yeast
– salt and pepper to taste

Step 1
Add all of the veggies to a pan in some shallow water on a medium heat along with the spices. Leave to simmer for 5 minutes.

Step 2
Pour in 750ml water and add the veggie stock. Season with salt and pepper. Leave for 15 minutes with the lid on.

Step 3
Add the nutritional yeast and the green lentils. Let this cook for 2-3 minutes then season to taste.

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 bowl of deliciousness 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:
– 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.
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.
Green lentils are a great source of plant protein and iron. They are full of dietary fibre and B vitamins. Whoop!

Happy creating!

Rewired πŸ’•πŸŒΏ

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25. Pho

πŸπŸ‚ Blogtober day 25 brings you a warming, aromatic Vietnamese-style bowl of goodness. It’s not the traditional pho but it’s my take on this delicious meal. It’s really easy to make and I swear it’s the ‘chicken soup’ of the vegetarian/vegan world as it makes you feel so good afterwards 😊

What you will need (serves 2):
– a handful of mushrooms sliced
– 1 carrot peeled and chopped
– broccolini (or any other green, kale is nice in this too)
– 1 handful of baby corn optional
– 2 spring onions sliced
– 1 chilli pepper sliced
– 1-2 tsp sesame oil
– 2 tbsp soy sauce
– 1/2 cube veggie stock
– 1tsp ginger
– 1/2 tsp cinnamon optional
– black pepper to season
– 1 lime or 1/2 lemon
– rice noodles
– coriander to garnish

Step 1
Add the veggies (apart from the chilli and spring onions) to a pan on a medium heat and add the sesame oil. Add the spices and stir for a few minutes until the mushrooms are soft.

Step 2
Boil 750ml water and crumble in the veggie stock to make a broth. Pour this into the pan of veggies, squeeze in the juice of you lime/lemon and add the chilli. Season with black pepper. LeaveΒ this to simmer with the lid on for about 10 minutes.

Step 3
Add the rice noodles and spring onions. These only take a couple of minutes to cook through. Transfer to bowls and serve with lots of fresh coriander – delicious! 😍

Nutritional spotlight-
* If you’re like me and you like to know what’s in your food, you will be happy to know that pho is a healthy!
* 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 noodle soup have many health benefits and I will list just a few:
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.
Lime/lemon 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

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

Seasonal Spicy Squash Soup

It’s Autumn! πŸ‚πŸ

It’s getting all cosy and the weather is cooling down so what better than a seasonal spicy squash soup to warm your cockles?! It’s so healthy you wouldn’t believe and its really easy to make. It’s really tasty and whenever I make it I surprise myself with how good it is so if you only try one of my recipes, make sure its this one.

What you will need:

– 30-40 minutes of your precious time
– 2 sweet potatoes
– 3 carrots
– 1 small onion (1/2 a large onion)
– 150ml rice milk
– 3tbsp nutritional yeast
– 1 tsp smoked paprika
-1 tsp Cajun spice
– 1 tsp garlic powder (or 2 cloves of garlic)
– 1.3L water
– fresh basil to garnish
– crusty bread (of your choice)

Step 1
Peel and chop all of your veg. You can chop the pieces relatively chunky as you will blend them later anyway.

Step 2
Add all of the veg to the pot along with 3-400ml of water on a high heat and set to boil.

Step 3
Once the water is boiling, add garlic, paprika and Cajun spice and season with salt and pepper. Let this continue to boil/simmer on a medium heat for about 5-7 minutes for the veggies to soak up the spices.

Step 4
Add the nutritional yeast, rice milk and extra water to the pot. Cover the pot and leave to simmer on a low to medium heat for 15 minutes.

Step 5
Put the mixture into a blender and blitz until smooth.

Step 6
Put the blended mixture back into the pot and simmer for 5 more minutes to let the flavour deepen. Season to taste and garnish with basil. Serve with bread for extra indulgence and enjoy! (It tastes extra yum with some cashew cream on top – if you’re feeling fancy πŸ˜‰)

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 a healthy one.
*Rewired isn’t going to count the calories for you as there aren’t enough in the soup to worry about.
*I can definitely tell you that the ingredients in this soup have many benefits and I will list jut a few:

Carrots, butternut squash and sweet potatoes all help with eye health, collagen production and lung health.
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.
Nutritional yeast – A vitamin B12 supplement which is a must for all vegans (plus it’s very very tasty – bonus!).

So there you have it – why not give this recipe a try? Just use the hashtag Rewired and I will keep an eye out for your creations on Instagram.

Happy creating!

Rewired πŸ’•πŸŒΏ

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