From the Earth
A selection of Vegan & Vegetarian Recipes.
Creamy Caramelised Mushroom Stroganoff
A delicious creamy comforting bowl of Vitamin D! Serves 2.
Mushroom Stroganoff
400g chestnut/button mushrooms
1 onion- sliced
2 garlic cloves- rough chopped
1 Tbsp paprika
1 Tbsp Dijon/English mustard
1/2 Tsp salt
1/2 Tsp pepper
300ml sour cream
250ml stock
1 Tbsp Brandy- optional
1 lemon
Rice
185g basmati rice
1 Tsp olive oil
475ml water
Pickled Red Onion
1/2 Red onion
1 Tbsp cider vinegar
1/2 Tsp Salt
1 Tsp sugar
Any green veg to serve!
Mushroom Stroganoff-
1- Add the mushrooms to a hot dry non stick pan and cook for 15 minutes. Cook your rice at this point!
2- As the rice is cooking and the mushrooms are browning and slowly caramelising, add 1 tsp oil, the sliced onions and garlic.
3- Cook for 10 minutes until browned and caramelised. Optional- add brandy and light to burn away the alcohol.
4- Add the paprika, salt and pepper, Dijon mustard. Mix well and add the stock, and simmer for 10 minutes.
5- Cook any veg you're serving with the dish at this point.
6- Add the sour cream to the Sauce and turn down the heat gently allowing to bubble.
7- Serve!
Rice-
Add the oil and rice to a sauce pan which has a lid. fry the rice in the oil- you can even slightly toast the rice. When slightly toasted add the water and put on the lid. Turn down to a medium simmer and cook for exactly 10 minutes.
At no point should you remove the lid! Once the ten minutes have passed, without removing the lid, leave aside for an additional 5 minutes. fork the rice to fluff up and serve- fool proof every time!
Pickled Red Onion-
Finely slice the red onion and pickled in the vinegar, salt & sugar for a minimum of 1 hour.
Much Love,
Jade x
A delicious creamy comforting bowl of Vitamin D! Serves 2.
Mushroom Stroganoff
400g chestnut/button mushrooms
1 onion- sliced
2 garlic cloves- rough chopped
1 Tbsp paprika
1 Tbsp Dijon/English mustard
1/2 Tsp salt
1/2 Tsp pepper
300ml sour cream
250ml stock
1 Tbsp Brandy- optional
1 lemon
Rice
185g basmati rice
1 Tsp olive oil
475ml water
Pickled Red Onion
1/2 Red onion
1 Tbsp cider vinegar
1/2 Tsp Salt
1 Tsp sugar
Any green veg to serve!
Mushroom Stroganoff-
1- Add the mushrooms to a hot dry non stick pan and cook for 15 minutes. Cook your rice at this point!
2- As the rice is cooking and the mushrooms are browning and slowly caramelising, add 1 tsp oil, the sliced onions and garlic.
3- Cook for 10 minutes until browned and caramelised. Optional- add brandy and light to burn away the alcohol.
4- Add the paprika, salt and pepper, Dijon mustard. Mix well and add the stock, and simmer for 10 minutes.
5- Cook any veg you're serving with the dish at this point.
6- Add the sour cream to the Sauce and turn down the heat gently allowing to bubble.
7- Serve!
Rice-
Add the oil and rice to a sauce pan which has a lid. fry the rice in the oil- you can even slightly toast the rice. When slightly toasted add the water and put on the lid. Turn down to a medium simmer and cook for exactly 10 minutes.
At no point should you remove the lid! Once the ten minutes have passed, without removing the lid, leave aside for an additional 5 minutes. fork the rice to fluff up and serve- fool proof every time!
Pickled Red Onion-
Finely slice the red onion and pickled in the vinegar, salt & sugar for a minimum of 1 hour.
Much Love,
Jade x
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Meatless Balls with a Rich Arrabbiata Sauce
Made with protein rich mixed beans, in a slightly spicy rich tomato sauce and paired with Pea Penne Pasta!
This is an incredibly high protein, high fibre meal with the benefits of it being completely gluten free & vegan too.
To make the meatless balls...
Soften in 1 tbsp olive oil-
- 1/2 onion grated
- 2 garlic cloves grated
- 5 mushrooms grated
Once all softened, add to a bowl with-
- 1 tbsp soy sauce
- 1 tbsp tomato purée
- 1 tsp dried oregano
- Pinch of salt and pepper
- 1 tin mixed beans- 400g
- 4 tbsp blended oats
- 1 tbsp fresh chopped basil
- 1 tbsp fresh chopped parsley
Mash all of this together and roll into 12-15 balls.
Bake them on a tray lined with baking paper at 175.c for 15 minutes.
Whilst the Meatless Balls are baking, make the sauce.
To a frying pan add-
1 tbsp olive oil
1 diced onion
1 garlic cloves grated
1 red chilli finely diced
Once these are softened add-
100ml red wine
1/4 lemon juice
1 tbsp sugar
1 tbsp tomato purée
1 tbsp soy sauce
1 tin chopped/plum tomatoes
Simmer for 15 minutes then add 2 tblsp each of freshly chopped parsley & basil.
Serve the meatless balls and sauce with pasta immediately, don’t cook the meatless balls in the tomato sauce as they will start to breakdown and no longer hold their shape!
For the pasta I used Aldi (The Foodie Market) Green Pea Penne.
If the sauce needs thinning slightly before serving, add some pasta water before draining.
Much Love,
Jade x
Made with protein rich mixed beans, in a slightly spicy rich tomato sauce and paired with Pea Penne Pasta!
This is an incredibly high protein, high fibre meal with the benefits of it being completely gluten free & vegan too.
To make the meatless balls...
Soften in 1 tbsp olive oil-
- 1/2 onion grated
- 2 garlic cloves grated
- 5 mushrooms grated
Once all softened, add to a bowl with-
- 1 tbsp soy sauce
- 1 tbsp tomato purée
- 1 tsp dried oregano
- Pinch of salt and pepper
- 1 tin mixed beans- 400g
- 4 tbsp blended oats
- 1 tbsp fresh chopped basil
- 1 tbsp fresh chopped parsley
Mash all of this together and roll into 12-15 balls.
Bake them on a tray lined with baking paper at 175.c for 15 minutes.
Whilst the Meatless Balls are baking, make the sauce.
To a frying pan add-
1 tbsp olive oil
1 diced onion
1 garlic cloves grated
1 red chilli finely diced
Once these are softened add-
100ml red wine
1/4 lemon juice
1 tbsp sugar
1 tbsp tomato purée
1 tbsp soy sauce
1 tin chopped/plum tomatoes
Simmer for 15 minutes then add 2 tblsp each of freshly chopped parsley & basil.
Serve the meatless balls and sauce with pasta immediately, don’t cook the meatless balls in the tomato sauce as they will start to breakdown and no longer hold their shape!
For the pasta I used Aldi (The Foodie Market) Green Pea Penne.
If the sauce needs thinning slightly before serving, add some pasta water before draining.
Much Love,
Jade x
Beef Tomato & Mozzarella Salad
Made with a light, fragrant, zesty garlic and herb dressing.
Serves 1 as a lunch or 2 as a side.
What makes this different to a regular tomato & mozzarella salad?
The epic dressing you're about to discover.
The dressing...
-1 small garlic cloves, finely grated
- 1 tblsp fresh basil & parsley leaves, finely diced
- 1/4 lemon zest, 1/4 juice
- 1/4 Tsp salt
- 1/4 Tsp fresh ground pepper
- 1 tbsp olive oil
You may not need all of this dressing, it's more so to dot around the dish along with some fresh basil. But if you fall in love with this dressing (which you will) it's ideal for pasta, cous cous, chick peas, mixed with roasted vegetable once cooked, it also works perfectly in the oven to and wont burn too easily if you want to marinade anything then roast. Its a game changer.
The Salad-
- 1 Beef tomato
- 1 Ball mozzarella
- Handful black olives
- Drizzle olive oil
- Fresh basil
This salad goes perfectly as a side dish or a light and incredibly tasty lunch.
Much Love,
Jade x
Made with a light, fragrant, zesty garlic and herb dressing.
Serves 1 as a lunch or 2 as a side.
What makes this different to a regular tomato & mozzarella salad?
The epic dressing you're about to discover.
The dressing...
-1 small garlic cloves, finely grated
- 1 tblsp fresh basil & parsley leaves, finely diced
- 1/4 lemon zest, 1/4 juice
- 1/4 Tsp salt
- 1/4 Tsp fresh ground pepper
- 1 tbsp olive oil
You may not need all of this dressing, it's more so to dot around the dish along with some fresh basil. But if you fall in love with this dressing (which you will) it's ideal for pasta, cous cous, chick peas, mixed with roasted vegetable once cooked, it also works perfectly in the oven to and wont burn too easily if you want to marinade anything then roast. Its a game changer.
The Salad-
- 1 Beef tomato
- 1 Ball mozzarella
- Handful black olives
- Drizzle olive oil
- Fresh basil
This salad goes perfectly as a side dish or a light and incredibly tasty lunch.
Much Love,
Jade x
Easy Egg Fried Rice
A delicious pan of steaming hot, flavour packed tasty egg fried rice, Serves 2.
Ingredient's
- 250g Cold Cooked Rice (Or packet rice)
- 2 tbsp vegetable oil
- 2 tbsp sesame oil
- 1 onion, finely diced
- 3 garlic cloves, grated
- 1 small pepper, finely diced
- handful peas
- 2 eggs, scrambled and left aside
- 1 tbsp soy sauce
- 2 tbsp oyster sauce (Soy sauce replacement if vegan)
Egg fried rice is one of the most underrated and delicious dishes you can make. Adding a side of vegetables, tofu or my Korean fried cauliflower (see below) will really take it to the next level.
To create the best fried rice you need to ensure the ingredients get fried, meaning the smallest amount of water based liquid in the pan and ensuring there is just enough oil to fry without it being too oily. So preparation is key!
The rice needs to be cooked and cold, so leftover rice is ideal as warm rice will clump and stick together when added to the pan.
The egg simply need scrambling in a small amount of oil then left aside- clean the non stick pan ready to start your dish.
Add the vegetable oil to the pan and gentle soften the onion and peppers, once these are soften you will need to add the garlic and simmer for an additional 3 minutes. Then add the sesame oil and rice and turn up the heat, you really want to encourage that frying action! Fry for around 6 minutes then add your peas, egg, soy and oyster sauces. Fry for an additional 5 minutes with these then serve immediately!
Much Love,
Jade x
A delicious pan of steaming hot, flavour packed tasty egg fried rice, Serves 2.
Ingredient's
- 250g Cold Cooked Rice (Or packet rice)
- 2 tbsp vegetable oil
- 2 tbsp sesame oil
- 1 onion, finely diced
- 3 garlic cloves, grated
- 1 small pepper, finely diced
- handful peas
- 2 eggs, scrambled and left aside
- 1 tbsp soy sauce
- 2 tbsp oyster sauce (Soy sauce replacement if vegan)
Egg fried rice is one of the most underrated and delicious dishes you can make. Adding a side of vegetables, tofu or my Korean fried cauliflower (see below) will really take it to the next level.
To create the best fried rice you need to ensure the ingredients get fried, meaning the smallest amount of water based liquid in the pan and ensuring there is just enough oil to fry without it being too oily. So preparation is key!
The rice needs to be cooked and cold, so leftover rice is ideal as warm rice will clump and stick together when added to the pan.
The egg simply need scrambling in a small amount of oil then left aside- clean the non stick pan ready to start your dish.
Add the vegetable oil to the pan and gentle soften the onion and peppers, once these are soften you will need to add the garlic and simmer for an additional 3 minutes. Then add the sesame oil and rice and turn up the heat, you really want to encourage that frying action! Fry for around 6 minutes then add your peas, egg, soy and oyster sauces. Fry for an additional 5 minutes with these then serve immediately!
Much Love,
Jade x
Korean Fried Cauliflower
Have you ever seen such a delicious veggie based dish as this?! Serves 2.
Serve with noodles, my easy fried rice or fluffy basmati found on the sweet and sour chicken recipe.
It’s this simple...
Cut up 1/2 Cauliflower into small bite size pieces. Coat it in the batter...
Batter-
- 125g plain flour
- 2 Tsp baking paper
- Water, enough to mix to create double cream consistency.
Sauce-
- 3 tbsp honey/maple syrup for vegan
- 2 tbsp soy sauce
- 2 tbsp tomato sauce
- 4 garlic cloves, finely grated
- 1 Tsp chilli paste, preferably Korean but not essential.
- fresh chillis, optional
*Heat, side note* If you are a wimp like me and don’t like heat, just use one of the supermarket chillis and add more fresh to bump up the heat if you want more when eating.
Simmer all sauce ingredients together for 5 minutes.
Coat the cauliflower in the batter and fry in hot vegetable oil for around 6-8 mins in batches to ensure they don’t stick.
Drop the cauliflower in single pieces, using a wooden skewer like i’ve suggested in the sweet and sour chicken recipe works a dream!
Once the cauliflower is cooked, toss in the sauce.
Serve with the noodles and sliced peppers. Sprinkle on sesame seeds.
Much Love,
Jade x
Have you ever seen such a delicious veggie based dish as this?! Serves 2.
Serve with noodles, my easy fried rice or fluffy basmati found on the sweet and sour chicken recipe.
It’s this simple...
Cut up 1/2 Cauliflower into small bite size pieces. Coat it in the batter...
Batter-
- 125g plain flour
- 2 Tsp baking paper
- Water, enough to mix to create double cream consistency.
Sauce-
- 3 tbsp honey/maple syrup for vegan
- 2 tbsp soy sauce
- 2 tbsp tomato sauce
- 4 garlic cloves, finely grated
- 1 Tsp chilli paste, preferably Korean but not essential.
- fresh chillis, optional
*Heat, side note* If you are a wimp like me and don’t like heat, just use one of the supermarket chillis and add more fresh to bump up the heat if you want more when eating.
Simmer all sauce ingredients together for 5 minutes.
Coat the cauliflower in the batter and fry in hot vegetable oil for around 6-8 mins in batches to ensure they don’t stick.
Drop the cauliflower in single pieces, using a wooden skewer like i’ve suggested in the sweet and sour chicken recipe works a dream!
Once the cauliflower is cooked, toss in the sauce.
Serve with the noodles and sliced peppers. Sprinkle on sesame seeds.
Much Love,
Jade x
