Vegetabel Noodle Crunch

7th July 2017

Gahh such a backlog. Sort of. I've barely had an evening to cook anything over the summer with such busy plans. I'm going to attempt to do some catch up and remember what I did!

This was one from the Oxfam Veggie book, which usually contains some slightly more traditional recipes. This one is a bit of a noodle lasagna.

First, I sliced up a tub of mushrooms and layered these on the bottom of a dish. Meanwhile there were leeks sautéing in a pan and I had vermicelli noodles simmering until al dente. 

The sauce was made up of a large tub of low fat natural yogurt, a lot of garlic and salt and pepper seasoning. The noodles were stirred into this and half were layered on top of the mushrooms. Then the leeks were layered on top of the creamy noodles.

The mushrooms and noodles went for another layer on top of the leeks in a lasagna fashion.

Finally, the panko breadcrumbs were rubbed into margarine to create a crumble, which was combined with grated cheese. This was spread on top of the dish.

This was baked in the oven until the top was golden brown. It was delicious. I used way too much garlic but I quite like it. It was a nice low carb option for lasagna with a bit of a twist.

Aubergine Stuffed Pepper

3rd June 2017

I've gotten a bit exhausted with some of the other veggie cookbooks. Its becoming a lot of veggie side dishes rather than full meals, which is great sometimes, but not when I'm bulk cooking for work lunches. So I turned to some old fashioned recipes.

Smaller cubes of aubergine were set to fry in a large frying pan with salt, pepper and garlic until it began to soften. Then I added the passata and stirred in some grated cheese.

I poured the aubergine mix into a bowl and used the tomato and spices left in the pan to briefly fry either side of a halved pepper to soften it. This was then filled with the tomatoey aubergine and topped with grated cheese. The peppers were baked for approximately 10 minutes until the peppers are cooked through and the cheese is melted.

I served the peppers with a quorn steak which was novel, I normally don't eat vegetarian substitutes. But it was actually pretty nice. The whole meal was really delicious. The recipe made enough for a second portion of stuffed peppers for a future lunch at work.

After such a delicious cheesy lunch, I just had to go for a sunny walk along the river and drink some Pimms. Cheers!

Pasta Bake

16th April, 2015

Here's another one for using up leftovers today. I used inspiration from an Oxfam Vegetarian Cookbook pasta bake recipe to use the remaining veg from the ratatouille last week.

First I fried the cubed butternut squash, aubergine, courgette and green beans and tossed in some diced pepper until beginning to tender. Next I added a backup jar of pasta sauce and simmered for ten minutes until all the veg was cooked through.

Next the pasta was boiled in salt water for five minutes until cooked and mixed into the pasta sauce and veg. This was poured into a dish and topped with grated cheese.

Finally, I baked the pasta dish for twenty minutes until the cheesy topping looked bubbly and browning, and served immediately!