Saturday, June 11, 2011

Veggies & Chickpeas

I've been eating lots of veggies recently, so you get some yummy veggie recipes. They may not be extremely 'special' but they're staples in my diet so that's what I have photos of :)
Roast eggplant, Rosemary Potatoes and Pumpkin seeds
Makes 1 big serve
1 small eggplant
1 baby potato
handful of pumpkin seeds
Herbs/Spices
  • dice vegetables
  • line baking trays with baking paper and spray oil
  • spread individual vegetables separately and sprinkle with herbs/spices as desired
  • Sprinkle dried rosemary on the potatoes
  • Bake at 180 for 40 minutes
This was too big for me so I ended up with some eggplant left over for the next day. I added some pumpkin and ended up with...

Roast Pumpkin, Eggplant, Peas and gravy
Makes 1 serve
1/4 butternut pumpkin
Roast eggplant (recipe above)
Peas
Vegan gravy powder
  • Dice pumpkin
  • line baking tray and spray with oil
  • Roast pumpkin for 45 minutes
  • Add eggplant to the roasting tray after 30 minutes
  • Boil peas for 5 mins
  • Make gravy according to packet instructions

Roast Garam Masala Chickpeas
Makes enough for 4 snack serves (1 cup)
1.5 tbsp gram masala
3 cups cooked chickpeas (or you can use canned)
  • pre-heat oven to 180
  • drain chickpeas
  • lay in one layer on lined baking tray
  • sprinkle with gram masala 
  • bake at 180 for 40 minutes, checking regularly.
These are awesome! Almost like little nuts. They're crispy and satisfying without being fried and the high protein content fills you up nicely :)


Stir fry King Oyster Mushrooms and Vegetables
Makes 1 serve
1 king oyster mushroom
1 bunch of choy sum
1/2 cup beanshoots
1 tsp vegetarian oyster sauce
1 tsp soy sauce
1/2 tsp chili oil
1 clove garlic
1/2 spring onion
1/2 cup water
  • dice onion and garlic, chop vegetables
  • dry fry onion and garlic
  • add oyster sauce and chili oil
  • add water to make a sauce
  • cook mushrooms
  • add choy sum stalks, cook until tender
  • add choy sum leaves and bean shoots
  • cook until leaves wilt (3mins?)

'Cheesey' brussels sprouts and peas
3 tbsp nutritional yeast
pepper to taste
1 cup lite coconut milk
1/2 cup peas
5 brussels sprouts
1 clove of garlic
1/2 spring onion
  • dice onion and garlic, chop sprouts
  • dry fry onion and garlic
  • add coconut milk, nutritional yeast and pepper
  • add sprouts and cook until almost tender
  • add peas, cook till done.
Enjoy! xxx
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1 comment:

  1. Oh my goodness, YUM. Vegetables are so underrated, don't you think?

    Love you millions, darling,
    Adeline xx

    ReplyDelete

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