What I Ate This Week #10

A week of eating up bits and bobs, nothing new or fancy, just tasty food! Was disappointed with the vegetarian carvery as it was just generally naff. I used to eat carverys at Toby Carvey when I was at University for a treat and they offer a few vegetarian options instead of meat which is nice.

Ate up the rest of the butternut squash curry from last week. Yum.

 Veggie chilli with rice. I love that it is packed with tasty veg, it's so nice to know exactly what's in your meal isn't it? You can find the recipe here.

Eating up the chilli, this time with pasta. You could eat it with a baked potato too, whatever takes your fancy.

My boyfriend made me veggie fajitas, from an Old El Paso kit. He used Quorn chicken style pieces, peppers and onions. We had them with plenty of sour cream and chive dip, grated cheddar and tomato salsa.

My Dad made me this, a cheese and tomato thin base pizza with added mushrooms and tomatoes. It all got a bit soggy with the tomatoes and there was black pepper on there and I'll let you in to a secret - I hate black pepper.

Goats cheese and onion tart, carrots, new potatoes, peas and cauliflower.

On the way back from a long journey, decided to stop for something to eat. Went to the Lock Keeper in Worksop, I had a vegetarian carvery and it was nothing to shout about. The pastry on the cheese and onion tart was soggy, the roast potatoes tasted suspect even though I asked what they were cooked in (vegetable oil).

RECIPE - Vegetarian Chilli

I love this dish, it's simple to make, packed full of veg and tasty. It takes a while to prepare (a lot of chopping) and a while of simmering to get a really lovely deep flavour. This might look like it has a lot of ingredients but most of it is fairly standard store cupboard stuff you might already have in. Don't worry if you haven't got the exact type of beans or lentils, there's no problem substituting things or missing out a veg or two. The original recipe is from here. 

This makes looooads of chilli, perfect if you're a student or a family. I used to make this often at Uni and freeze it. You're going to need a large pan! I've eaten this with rice, pasta and a baked potato. Anything goes!

Serves 4 - 6

1 can green lentils, drained and rinsed

2 x 400g cans chopped tomatoes

1 can kidney beans

2 carrots, peeled and chopped

1 courgette, chopped

175 mushrooms, quartered

100g frozen peas

1 large onion, chopped

2 peppers, any colour

2 garlic cloves, crushed

1 teaspoon cumin seeds

1 - 2 teaspoons chilli powder

300ml veg stock

1 heaped tablespoon tomato puree

salt and pepper

1. Heat oil in a large pan and fry onion and garlic with chilli and cumin for about 10 minutes. I didn't have chilli powder so used two small chillis chopped up from my boyfriends chilli plant my Mum bought him from here. 

2. Add the peppers, carrots, green lentils and cook for another 10 minutes, stirring often until softened.

3. Add chopped tomatoes, puree, stock and peas. It's going to look fairly liquidy now so bring it to the boil then simmer it to evaporate the excess liquid and concentrate the flavour. This will probably take 20 - 30 minutes. Be patient, it's going to be yummy!

4. Add mushrooms and courgettes, stir well and keep simmering for 5 - 7 minutes. You don't want this veg to turn to mush so keep trying pieces until it's softened but not mushy. If you're serving the chilli with rice or pasta, now would be a good time to get that cooking.

5. Add the kidney beans and cook them for 5 minutes. Season to your taste.

6. Serve with rice and sprinkle with grated cheddar and a dollop of sour cream if you fancy. Enjoy.