Tempewytchrecipesdone

Easy spinach and Gruyere quiche

Ingredients Serves: 6 1 tablespoon vegetable oil 1 onion, chopped 300g frozen spinach, thawed and drained 5 eggs, beaten 350g grated Gruyere cheese 1/4 teaspoon salt 1/8 teaspoon ground black pepper Method Prep:20min › Cook:30min › Ready in:50min Preheat oven to 180 C / Gas mark 4. Lightly grease a... Read more →

Vegan jambalaya

Ingredients 2 tbsp cold-pressed rapeseed oil 1 large onion (180g), finely chopped 4 celery sticks, finely chopped 1 yellow pepper, chopped 2 tsp smoked paprika ½ tsp chilli flakes ½ tsp dried oregano 115g brown basmati rice 400g can chopped tomatoes 2 garlic cloves, finely grated 400g butter beans, drained... Read more →

Vegan three-bean chilli with potato jackets

Ingredients 2 baking potatoes (about 180g each) 1 tbsp cold-pressed rapeseed oil 1 yellow or orange pepper, deseeded and chopped 2 garlic cloves, finely grated 1 tsp cumin seeds ½ tsp chilli flakes 1 tsp smoked paprika 1 tsp ground coriander 1 tsp dried oregano 400g can chopped tomatoes 2... Read more →

Spanish Cannellini Bean and Red Pepper Stew with Chicken-Style Pieces

Ingredients 1 tbsp extra virgin olive oil 1 large onion, finely chopped 2 cloves garlic, finely chopped 2 medium red peppers, deseeded and thinly sliced 1 tbsp smoked paprika 2 x 400g cans chopped tomatoes 500ml low sodium vegetable stock Pinch of turmeric 10 pitted black olives, sliced 300g frozen... Read more →

Udon noodle soup

Ingredients 1 vegetable stock cube 50ml teriyaki sauce 1 tbsp vegetable oil 140g chestnut mushroom, sliced ½ bunch spring onions, thinly sliced 140g udon noodle 200g bag spinach Method In a large pan, dissolve the stock cube in 1 litre of water and stir in the teriyaki sauce. While the... Read more →

Dan Dan Noodle Soup (Vegetarian)

Ingredients 400 g dried rice stick noodles (see notes) Stock 4 cups (32 oz/1 litre) vegetable or chicken stock (broth) 5 cups water 3 large garlic cloves , minced 2 tsp minced ginger 2 tsp sugar Stock Sauce 3 tbsp soy sauce 2 tsp cornflour / corn starch 2 Tbsp... Read more →

Spaghetti with Spinach, Tomatoes and Goat Cheese

Ingredients 3/4 pound spaghetti 1/4 cup extra-virgin olive oil 2 garlic cloves, thinly sliced Pinch of crushed red pepper 1 cup grape tomatoes (6 ounces), halved Kosher salt and freshly ground black pepper 8 cups baby spinach (7 ounces) 1/4 cup freshly grated pecorino cheese, plus more for serving 4... Read more →

Pea, Spinach and Goat’s Cheese Frittata

For the frittata 3 tbsp olive oil 1 medium red onion, thinly sliced 1 clove garlic, finely chopped 50g spinach 100g peas, fresh or frozen 6 free-range eggs 100ml semi-skimmed milk 5g chives, finely chopped Pinch of salt Pinch of ground black pepper 50g vegetarian goats cheese, broken into small... Read more →

Curried cauliflower & lentil soup

Ingredients 1 cauliflower 1½ tbsp oil 2 tsp fennel seeds 150g red lentils 3 tbsp curry paste of your choice ½ lemon, juiced Method Remove the outer leaves from the cauliflower, cut off the stalk and roughly chop, then cut the head into small florets. Toss a quarter of the... Read more →

Red lentil and butternut squash soup

Ingredients 2 tbsp olive oil 2 fat garlic cloves, finely chopped (optional) 7.5cm/3 inch piece root ginger, peeled and finely grated ½ tsp red chilli flakes (optional) 300g/10½oz red lentils 1.2 litres/2 pints hot vegetable stock 300g/10½oz butternut squash, cut into 1cm/½-inch cubes salt and freshly ground black pepper Method... Read more →