Barbecued Veggies

It was a long, sunny and delightful summer...

... visiting our friends S&M... the meal was...

Barbecued Veggies 

Serves 4:

Zucchini (2 - thickly sliced)
Green pepper (2 - sliced)
Red onion (2 in quarters)
Mushrooms (20 - small)
Pineapple (half - thickly sliced)
Tofu (200g - thickly sliced)

Marinade ingredients:
Olive oil (4 tbsp)
Soy sauce (4 tbsp)
Lemon (1 - juice)
Garlic (2 cloves - crushed)
Coriander (4 tbsp - minced)

1) Brush each slice with the marinade sauce.
2) Heat the barbecue. 
3) When hot, griddle the slices for around 4 minutes on each side until tender.
4) Brush with the marinade again, before serving.

Carrot and Mayo Patties

Crispy and fabulous as a side dish or as an appetizer!

Makes 9:
Carrot (160g)
Mayo (Astrid och Aporna Roasted Garlic Mayo - 3 tbsp)
Oat Flour (50g)
Baking powder (1 tsp)
Garlic (1/2 clove - minced)
Salt
Pepper

1) Place all the ingredients in food processor and blend until combined.
2) Heat olive oil in a frying pan and shape the paste into small patties with the help of a spoon. Carefully lower the patties into the hot oil, in batches.
3) Fry until crisp and brown, turning once during cooking. Remove from the oil using a slotted spoon and set aside to drain on kitchen paper. Repeat the process with the remaining patties.

Mixed beans and soy

Another version of this full of flavor and nutritious recipe.

Serves 2:  
Soy minced (frozen - 75g)
Mixed Beans (Cooked and drained - 200g) 
Garlic (1 clove - minced) 
Olive oil Tomato (1 - chopped) 
Fresh herbs (minced)
 
1) Heat the oil in a large pan over a medium heat. Add the garlic, soy, beans and tomato. Bring to a simmer and continue to heat gently for 10 minutes. 
2) Add the chopped fresh herbs. Add any extra seasoning if necessary. 
3) Serve over soft polenta, rice or on its own.

Broad Beans Salad

For our last lunch in Cascais we decided to use the rest of the broad beans that were picked in S&M house... and the result was this great salad!

Serves 2/3:
Broad Beans (250g)
Seitan (100g - cubed)
Tomato (2 - cubed)
Cucumber (1 - cubed)
Corianders (1 tbsp - chopped)
Garlic (2 cloves - minced)
Olive Oil (1 tbsp)
Salt
Pepper

1) Cook the broad beans in water until tender. Drain.
2) Heat the olive oil in a frying pan over a medium heat add the garlic, seitan and corianders.
3) Season and cook for 3 minutes.
4) Mix all the ingredients in a serving bowl.
5) Gently toss to combine.

Broad Beans and Seitan in Tomato Sauce

Earlier in my life picking broad beans was a family affair at my godparents house. These childhood memories were revived during last weekend visit to S&M. Today me and N podded and cooked them, the result was a fragant, delicious and fulfilling meal!

Serves 2/3:
Broad Beans (400g)
Seitan (200g - cubed)
Corianders (1 tbsp - chopped)
Garlic (2 cloves - minced)
Olive Oil (1 tbsp)
Tomato purée (3 tbsp)
Salt
Pepper

1) Cook the broad beans in water until tender. Drain.
2) Heat the olive oil in a frying pan over a medium heat add the garlic, seitan, broad beans, tomato purée and corianders.
3) Season and cook for 3 minutes.

Vegan Soy Patties

Makes 10:
Soy (TVP small - 100g)
Garlic (1 clove)
Corianders (1 tbsp - chopped)
Salt (q.b.)
Tomato purée (1 tbsp)
Rice drink (2 tbsp)
Cornstarch (1 tbsp)
Flaxseed (powder - 1 tbsp)
Corn flour (1 tbsp)
Olive oil

1) Rinse the soy in warm water.
2) In a food processor mix soy, garlic, corianders and salt until well combined.
3) Add the tomato, rice drink, cornstarch, flaxseed and mix well.
4) Shape and roll the patties in the corn flour.
4) Heat olive oil in a frying pan until it's a medium heat.
5) Shallow fry for five minutes or until cooked through and golden.

Virgin Salad

Serves 2:
Tomatoes (2 - cubed)
Potatoes (2)
Carrot (1)
Chickpeas(250g - cooked, drained and rinsed)
Red onion (1 - chopped)
Coriander (1 tbsp - chopped)
Olive oil
Black Olives (optional)

1) Peel the potatoes and carrots, cut into cubes and cook in boiling salted water until tender, add the chickpeas. Drain and set aside to cool slightly.
2) In a serving bowl mix all of the ingredients until well combined. 
3) Serve warm.

Soy and Pumpkins Casserole

Serves 2/3:
Soya tvp chunks (75g)
Onion (1 - sliced​​)
Courgette (250g - diced)
Pumpkin (250g - diced)
Tomato purée (300ml)
Olive oil
Salt
Pepper
Coriander (fresh, chopped)

1) Rinse the soy in hot water for 2 or 3 minutes. Or soak for 15.
2) In a large pot, sauté the onion in a tablespoon of water. Add the soy and olive oil, sauté until onion is soft.
3) Add the courgette, pumpkin and a bit of water.
4) Add the tomato pulp, involving well. Cook slowly until the courgette and pumpkin are tender. If necessary add more water.
5) Season to taste with salt and pepper.
6) Sprinkle with fresh coriander.

Cabbage and Carrot Rice

Serves 2:
Short grain rice (150g)
Carrot (100g - shredded)
Cabbage (100g - shedded
Water (400 ml)
Tomato passata (2 tbsp)
Coriander (chopped - to taste)
Olive oil (1)
Salt

2) In a frying pan with a drizzle of olive oil and the cabbage and carrot and cook until the cabbage is tender. Sprinkle with corianders and reserve.
1) In a saucepan, add the rice and water, cook for 10 minutes.
2) Add the tomato passata stirring occasionally.
3) When the rice is almost cooked, add the cabbage and carrot and if necessary add more water. Season to taste. Cook over low heat for another 3 minutes.

Broad Beans with Garlic and Corianders

Serves 2:
Broad Beans (400g)
Corianders (1 tbsp - chopped)
Garlic (2 cloves - minced)
Olive Oil (1 tbsp)
Salt
Pepper

1) Cook the broad beans in water until tender. Drain.
2) Heat the olive oil in a frying pan over a medium heat add the garlic, broad beans and corianders.
3) Season and cook for 3 minutes.

Pumpkin & Sweet Potato Cream Soup

Serves 2 to 4:
Pumpkin (400g)
Sweet Potatoes (300g)
Garlic (1 clove)
Water (500 ml)
Corianders (fresh)
Olive oil
Salt

1) Place the pumpkin, sweet potato, garlic and water in a saucepan and cook until the sweet potato is soft.
2) Grind and season with salt, olive oil and fresh coriander.

Gallo Pinto

Serves 2:
Basmati Rice(125g - cooked)
Black Beans (125g - cooked)
Garlic (1 clove - minced)
Onion (1 - small, minced)
Olive oil (3 teaspoons)
Coriander (2 tbsp - chopped)

1) In a large frying pan heat the oil, add the onion and cook until soft.
2) Reduce the temperature, add the garlic and the beans, stir and cook for 5 minutes.
3) Add rice, stirring and heating for another 5 minutes.
4) Sprinkle with coriander.

Carrot and Coriander Soup

Serves 2:
Onion (1- sliced)
Carrots (4 - sliced)
Coriander (large bunch fresh)
Olive oil
Salt
Black pepper (freshly ground)

1) Heat the oil in a large pan and add the onions and the carrots. Cook for 3-4 minutes until starting to soften.
2) Add the water and bring to the boil. Simmer until the vegetables are tender.
3) Add the corianders and blend until smooth.
4) Season with salt and pepper.

Pumpkin & Chestnut Cream Soup

Serves 3:
Pumpkin (100g)
Potatoes (250g)
Chestnuts (100g - cooked and peeled)
Water (500 ml)
Coriander (fresh)
Olive oil
Salt

1) Place the pumpkin, potatoes, chestnuts and water in a saucepan and cook until the potato is soft.
2) Add the fresh corianders.
3) Grind and season with salt and olive oil.

Couscous Salad

Serves 2:
Couscous (100g)
Tomato (1- cubed)
Sweetcorn (100g - cooked)
Onion (1 -finely chopped)
Fresh coriander and/or parsley (1 tbsp - chopped)
Olive oil
Salt

1) Cover the couscous with twice its volume of hot water and leave to soak for 5 minutes.
2) Mix together with the remaining ingredients and leave to stand for 30 minutes to let the flavours develop.
3) Serve chilled or at room temperature.