Tag Archives: Vegetables

Today our potato tubers and onions arrived

It’s about time we shared our gardening with you and what better time to start? As this is the time of year when we are busy in our garden planting things, in our case it’s mostly vegetables. We hope this will be one of many posts about our gardening and sharing with you the vegetables we try to grow.

Today our order from Thompson and Morgan arrived, last month we ordered a variety of potato tubers and some onions as its time to get planting if we want some our of our produce this year. Today they arrived so over the next week the ones that are ready to be planted out into the garden will be.

We thought we’d share with you what we bought and we hope to keep you updated with how they go;

  • Red Duke of York – first early
  • Shetland Black – second early
  • Casablanca – first early
  • Rocket – first early
  • Setanta – maincrop
  • Belle de fontenay – maincrop
  • Bikini – early maincrop
  • Onion Early Collection (100 total); Red Arrow, Vulcan and Spitfire. *red onion, onion hybrid and white onion

As you can see we have a nice collection of different varieties of potatoes and a few different onions too. We are looking forward to growing  and then tasting them. Fingers crossed they are successful and we get a good crop.

We will be growing our potatoes in potatoes patio sacks, we also have some new potato grow bags to try as well so we’ll see how they both fair and if we have a favourite. The reviews on the new type we are trying sound positive, apparently they have got more crops from them but we’ll see. As for the onions, we will also be growing them in vegetable patio sacks.

Our plan is to take photos throughout so hopefully all going well we can share these with you too. We have tried growing potatoes before but it didn’t turn out well,  more our fault than theirs so hopefully this year will be different. In a way to us this will be our first proper year of growing our own vegetables and we hope to do a few others if all goes to plan.

Well there isn’t much else to say for now apart from we’ll be back with more updates on our progress when we have some. We hope you will enjoy seeing these posts and this will be the first of many sharing our gardening with you.

Vegetable Soup

This is a lovely filling soup, you can see the vegetables in the soup rather than them being blended up. Its one of our favourite soups to make, it fairly easy to make and tastes great. Its great for lunch or dinner and it stores well in the fridge if you want to eat it over a few days. We tend to have this soup with an oven baked roll or toast.

 

Vegetable Soup

Serves 4  |  Preparation 15 minutes  | Cook 40 minutes

Ingredients

  • 2 onions (ours weighed 190 g)
  • 3 carrots (ours weighed 175 g)
  • 2 sticks celery (ours weighed 95 g )
  • 1 tbsp vegan margarine (we used vitalite)
  • 100 g tomato Puree (we used biona brand)
  • 2 kallo vegetable stock cubes (to make 2 pints of stock)
  • 30 g spaghetti pasta, uncooked (we tend to use wholewheat)
  • 55 g peas or green beans
  • 120 g savoy cabbage
  • salt and pepper to taste

Method

1.) Slice the onions, carrots and celery.

2.) Melt the margarine and add the vegetables, sautéeing gently for 3-4 minutes without browning. Stir in the tomato purée, vegetable stock (made with 2 stocks, 2 pints) and some salt and pepper.

3.) Bring to the boil and simmer for 10 minutes.

4.) Break the spaghetti into small pieces, add them to the soup and cook for a further 10 minutes.

5.) Shred the cabbage and cut green beans in half if using (if using peas do nothing). Add them to the soup and simmer for 5-10 minutes until the spaghetti is .

6.) The soup is now ready to serve. Eat by itself or with toast/roll.

 

Copyright © Leah Leneman

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Nutritional Information – per serving

Calories: 133  |  Total Fat: 3.8 g  Saturated: 0.6 g  | Sodium: 441.7 mg  | Potassium: 268.6 mg  | Total Carbs: 20.2 g  Dietary Fibre: 3.9 g  Sugars: 5.8 g  | Protein: 3.6 g  | Vitamin A: 109.9 %  | Vitamin C: 36.5 %  | Calcium: 1.6 %

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Spanish Vegetable Hot Pot

This makes a great lunch or dinner and its low calorie. It might be low in calories but it tastes great and its filling. Its one of our favourite meals to make and its especially good if you want to have a naughty pudding.

As this serves 4 we have this meal for dinner and then lunch the following day. It reheats well, you may need to add a little more water for liquid but this is up to you. We have also tried freezing this meal, it works fairly well but its much better fresh so we don’t tend to freeze any more. The only comments we can make if you freeze is to defrost thoroughly before cooking and then be careful when cooking as it can do a bit mushy.

We have adapted this recipe from the vegetarian society, so a big thanks to them for a great recipe. Its easy to make  low calorie and enjoyable to eat – what more could you ask for!

 

Spanish Vegetable Hot Pot

Serves 4  | Preparation 20-30 minutes  | Cook 45 minutes

Ingredients

  • 1 tbsp corn oil
  • 1 medium onion
  • 3 cloves garlic, crushed
  • 450g potatoes, peeled and cut into chunks
  • 2 tsp paprika
  • 1 tsp cumin
  • 1 tsp turmeric
  • 150g green beans, trimmed and halved (we cut into three depending on length)
  • 400g can chick peas, drained and rinsed
  • 2 of 400g can chopped tomatoes
  • 1 large pear, peeled and sliced
  • 300ml vegetable stock (we tend to use Kallo Vegetable stock cubes or Suma Vegetable stock powder)
  • salt and freshly ground black pepper

Method

1.) In a large pan, heat the oil then add the onion and garlic and fry slowly until the onion turns golden brown.

2.) Add the potatoes and spices and continue cooking for 1 minute.

3.) Stir in the remaining ingredients, season to taste, cover and leave to for 30-35 minutes, stirring the potatoes are cooked.

4.) Serve and enjoy.

 

Copyright © The Vegetarian Society 1996. Slightly adapted by us.

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Nutritional Information – per serving

Calories: 265  |  Total Fat: 5.4 g  Saturated: 0.3 g  | Sodium: 169.5 mg  | Potassium: 129.3 mg  | Total Carbs: 44 g  Dietary Fibre: 8.1g  Sugars: 8.4 g  | Protein: 8.8 g  | Vitamin A: 15.6 %  | Vitamin C: 11.9 %  | Calcium: 2.1 %  | Iron: 6.7 %

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Tomato and White Bean Soup with Roasted Vegetables

We had this soup for lunch for the first time and it was lovely. It was easy to make and tastes great so we wanted to share it with you.

This is a thick soup and its important you use fresh herbs for it, it’s worth it though as it tastes great.

Tomato and White Bean Soup with Roasted Vegetables

Serves 4  | Prep  20 minutes  | Cook 40 minutes

Ingredients

  • 1 tbsp Corn Oil
  • 10 Sprays of Fry Light (1 Calorie Spray)
  • 6 Garlic Cloves, crushed and chopped
  • 400g Tin of chopped tomatoes
  • 20 Fresh Basil Leaves
  • 5 Fresh Sage Leaves (if yours are small like ours were do double the amount)
  • 1 pint of Vegetable Stock
  • 1/3 cup/52g Carrots, diced
  • 1/3 cup/50g Celery, diced
  • 1/3 cup/50g Parsnips, diced
  • 1/3 cup/40g Onions, diced
  • Salt and Pepper
  • 400g Tin of White Beans, drained and rinsed (we used Cannellini Beans)

Method

1.) In a medium Stockport, heat 1 tablespoon of corn oil over a medium heat, add the garlic and cook, stirring until golden for about 1 minute. Add the tomatoes, 14 of the basil leaves and the sage leaves. Cook for 7 minutes, then add the vegetable stock. Bring to the boil and reduce the heat to simmer for 15 minutes.

2.) Meanwhile preheat the oven to 180°c. Put the vegetables in a roasting tin and spray approximately 10 sprays of oil. Season with salt and pepper to taste. Roast in the oven for 15 minutes or until the vegetables are tender.

3.) Add the beans and roasted vegetables to the soup and purée in a food processor. Season with salt and pepper to taste.

4.) Reheat over a low heat and once hot serve. Garnish with the remaining basil leaves, this is optional.

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Nutritional Information – per serving

Calories: 136  |  Total Fat: 5.0 g  Saturated: 0.4 g  | Sodium: 329.8 mg  | Potassium: 133.8 mg  | Total Carbs: 17.3 g  Dietary Fibre: 6.0 g  Sugars: 2.4 g  | Protein: 5.8g

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Copyright © Totally Dairy-Free Cooking By Louis Lanza and Laura Morton.

Vegetable Pasta Stir-fry

We tried a new recipe last night for tea and it was amazing. It tastes so good that we can’t wait to have it again. It will be a great dish for entertaining as well, we have some relatives visiting soon and I think this will definitely be one of the meals we do for them. They are non Vegans themselves and eat meat, I think any meat lover would happily enjoy this dish. Obviously it has no meat but its just a very enjoyable pasta dish which tastes fantastic.

Highly recommend and would be suitable for all the family.

Vegetable Pasta Stir-fry

Serves 2 (large portion, if you want a smaller portion take down the amount of vegetables used)

Ingredients

  • 150g Wholewheat Fusilli (other shapes can be used but the texture of fusilli works well)
  • 2 Carrots, thinly sliced
  • 100g Baby Corn Cobs
  • 3 tbsp Corn Oil
  • 1/2 tsp Dried Ginger
  • 1 Large Onion, thinly sliced
  • 1 Garlic Clove, thinly sliced
  • 2 Celery Sticks, thinly sliced
  • 1 Red Pepper, cut into strips
  • 1 Yellow/Orange Pepper, cut into strips
  • 1 tsp Cornflour
  • 2 tbsp Water
  • 3 tbsp Soy Sauce
  • 3 tbsp Dry Sherry (we used Harveys Bristol Cream Sherry)
  • 1 tsp Clear Honey (You can replace with Agave Nectar if you want)

Method

1.) Cook pasta as stated on the packet or your preferred method. Drain and keep warm.

2.) Make the sauce in advance so its ready to add to the wok/frying pan later. Mix the cornflour and water together in a bowl until you form a smooth paste. Stir in the soy sauce, sherry and honey. Put aside till later.

3.) Heat the corn oil in a pre-heated wok or large frying pan. Add the garlic and ginger to the pan and fry for about 30 seconds (careful not to burn). Then add in the onion and stir-fry for about a minute. Add the celery, peppers and carrots and stir fry for 2 minutes. Then add the baby corn cobs and stir-fry for another minute and then add the pasta.

4.) Get the sauce that you put aside and give it another mix as it may of separated. Then add the sauce to the wok/frying pan and stir-fry until coated and warm (you may need to add a little water into the wok if its too thick). Then serve immediately and enjoy.

Copyright © What’s Cooking Pasta. Recipe has been slightly adapted by us.

Sweet and Sour Vegetables / Variation with Tofu

Last night we had a lovely sweet and sour dish and it was just as good as any take away but obviously much healthier.

We have always loved sweet and sour dishes and when we were eating meat we would always go for sweet and sour chicken or pork. So it was great to find a fantastic vegetable dish instead and we enjoyed it just as much if not more.

This dish is perfect for adaptation and could be made with many vegetables you have in stock or can get hold of. This is our favourite combination and makes a lovely meal.  Make sure you use fresh ginger as it makes all the difference (you can freeze fresh ginger and use from frozen, its easy to grate).

This is great with boiled rice or vegg fried rice/fried rice, we tend to vary what we have it with. There is also a good variation for this dish and that is to add Tofu to it. See below recipe for this variation.

Sweet and Sour Vegetables

Serves 2 (large portion) | Preparation 20 minutes | Cook 10 minutes

Ingredients

  • 1 oz (30g) Brown Sugar
  • 1 oz (30g) Cornflour
  • 3 tbsp (45ml) White Wine Vinegar
  • 1 tsp Fresh Ginger, grated
  • 1 Clove Garlic, crushed
  • 1 small tin of Pineapple, canned in juice (we used Del monte 220g can in own juices)
  • 4 tbsp Tomato Ketchup
  • 1/2 an Onion, cut into rings
  • 50g Leeks, sliced
  • 2 half Peppers, sliced (we used red and yellow, 100g weight in total)
  • 100g Cauliflower, cut into small florets
  • 50g Broccoli, cut into small florets
  • 100g Mushrooms, sliced
  • 1 tbsp Corn Oil

Method

1.) Prepare all the vegetables and put aside until they are needed. Put the rice on to cook depending on how long it takes.

2.) Make the sauce by placing the sugar, cornflour, vinegar, ginger, juice from tinned pineapple and tomato ketchup in a bowl. Mix well.

3.) Stir fry the onions, leeks, garlic and peppers in corn oil for a few minutes. Add the cauliflower, broccoli  and mushrooms and stir-fry until all vegetables are just cooked.

4.) Add the sauce mixture and pineapples and cook until thick – a couple of minutes. If it becomes to thick just add a bit more water and stir.

5.) Serve with boiled rice or Vegg Fried Rice/Fried Rice.

Copyright © The Vegan Society, slightly adapted by us.

Variation

Ingredients

  • 175 g to 200 g of Tofu (best with fresh but does work with long life as well)
  • 1 tbsp Corn Oil

Method

1.) Prepare the tofu by cutting into small cubes, about 1cm approx.

2.) Heat the oil in a frying pan and heat. Add the tofu and fry until they are brown and sealed, often takes us around 5-10 minutes. We find fresh tofu is quicker to cook and be careful with long life as if you cook at too high a temperature it can break apart.

3.) Put aside till ready to add. The time to add is at the end of step 3 and just before step 4 from above recipe.

 

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Nutritional Information (based on original recipe) – per serving

Calories: 340  | Total Fat: 7.9 g  Saturated: 1.1 g  Polyunsaturated: 4 g  Monounsaturated: 2 g  |Sodium: 413.8 mg  | Potassium: 429.9 mg | Total Carbs: 64.6 g  Dietary Fibre: 4.6 g  Sugars: 41.2 g  | Protein: 4.0 g  | Vitamin A: 9.7%  | Vitamin C: 97.7%  | Calcium: 1.5%  | Iron: 6.4%

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