Ingredients: 1 lime 1/2 cucumber, chopped into sticks 25g chilli jam 25g honey 200g mince (Meatless farm mince) 15ml soy sauce 15ml Chinses rice wine (not essential) 26g peanut butter 15g ginger + garlic paste 1 carrot, grated 6 plain tortillas Method: Add 1 tbsp oil to a frying pan and cook off the mince.Continue reading “Sticky Meat-Free Mince Satay Wraps”
Category Archives: one pot
Slow-Cooker Red Wine Chicken
Ingredients: 150g mushrooms, sliced 150ml red wine 150ml chicken stock 250g shallots, sliced (or onions) 3 chicken breasts butter/flour mix to thicken sauce olive oil Method: Add all of your ingredients to the slow-cooker and cook on high for 4 hours or low for 8 hours. Once the chicken is cooked through, thicken the sauceContinue reading “Slow-Cooker Red Wine Chicken”
Gnocchi
Ingredients: 1 kg boiled potatoes pinch of salt 300g plain flour Method: Mash up your potatoes and season with a pinch of salt. Place the mash onto a clean worksurface and kneed in the flour. Keep kneading until it forms a dough. Divide the dough into 4 pieces and roll each chunk into 2cm thickContinue reading “Gnocchi”
Slow-Cooker Teriyaki Chicken
Ingredients: 1 sachet of Teriyaki Seasoning 3 chicken breasts (or 1 per person) 1/4 cup water (more if required) Method: Simply pop the chicken, teriyaki seasoning and water into the slow-cooker and pop on high for 5 hours (or low for 8 hours). Keep an eye on your chicken and flip over every now andContinue reading “Slow-Cooker Teriyaki Chicken”
Slow-Cooker Sausage Casserole
Ingredients: 1 pack of sausages (veggie ones work too!) 1 tin of chopped tomatoes 1 sachet of sausage casserole mix 150g mushrooms, sliced 2 onions, diced 3 cloves garlic, crushed 2 bell peppers, sliced 1 tin of haricot beans (or any beans you have) Method: To your Slow-cooker add your chopped tomatoes and sausage casserole mix. GiveContinue reading “Slow-Cooker Sausage Casserole”
Slow-Cooker Thai Butternut Squash Curry
Ingredients: 1 tbsp Thai Red curry paste 2 cans (14 ounce) coconut milk 400-500ml vegetable stock 1 tablespoon soy sauce 2 tablespoons crunchy peanut butter 1 inch fresh ginger, grated 1 butternut squash, cubed juice from 1 lime 100g kale rice or noodles, to serve chopped coriander, to serve a handful of chopped cashews, toContinue reading “Slow-Cooker Thai Butternut Squash Curry”
Slow-Cooker Vegetarian Chilli
Ingredients: 3 onions, chopped 3 cloves garlic, minced 1 tbsp Worcestershire sauce 2 tbsp tomato puree ½ tsp cumin ½ tsp hot chilli powder 1 tsp paprika 1 tin chopped tomatoes 1 tin red kidney beans 1-2 beef stock cube 100g green lentils sweet corn (optional) 2 tbsp cornflour, to thicken (optional) rice, to serveContinue reading “Slow-Cooker Vegetarian Chilli”
Slow-Cooker Vegetable Lasagne
Ingredients: 2 onions, sliced 2 garlic cloves, minced 2 large courgettes, diced 3 bell peppers, diced 1 x 400g can chopped tomatoes 2 tbsp tomato purée 1 vegetable stock cube, crumbled into 1 tbsp boiling water 15g fresh basil, roughly chopped 1 large aubergine, sliced across length or width for maximum surface area 9 lasagneContinue reading “Slow-Cooker Vegetable Lasagne”
Chickpea + Spinach Curry
Ingredients: 1 onion, diced 1 tsp chilli, to taste 9 garlic cloves, minced 1 inch piece of ginger, minced 1 tbsp ground coriander 1 tbsp ground cumin 1 tbsp garam masala 2 tbsp tomato purée 2 x 400g cans chickpeas, drained 400g can chopped tomatoes 1 tbsp smooth mango chutney 100g coconut milk a handfulContinue reading “Chickpea + Spinach Curry”
Sticky Chinese Mushrooms
Ingredients: 600g mushrooms (thickly sliced & dipped in water) 1/2 cup corn flour 3 cloves garlic, minced 1 inch ginger, minced 2 tbsp brown sugar 2 tbsp white wine vinegar 1 tsp corn flour, mixed with 1/2 tsp of water 2 tbsp soy sauce sesame seeds, to serve rice, to serve greens of your choice,Continue reading “Sticky Chinese Mushrooms”
It's all EV 