Filled Sweet Potato

I love a sweet potato jackets ! I could easily eat it all the time, which I have to admit I do. So I thought I would do some experiments with all the foods on my plate and mix them together. The result was this amazing filled sweet potato which is the perfect recipe to carry you into spring and summer as it can easily be served with fresh vegetables or a big salad.

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Difficulity: Easy

Serves 1 but you do have at lot of filling which you could either serve on the side or have it as part of your lunch the next day.

Ingredients:

1 large sweet potato

1 tin of drained black beans

1 tablespoon of miso paste

1 crushed garlic clove

14/13 cherry tomatoes, quartered or halved

1 teaspoon of cumin

Oprionals:

Handful of sweetcorn or peas could also be added to the mix

Method:

Turn the oven on to 220 degrees and wrap your sweet potato in foil and place in the oven. It will take around an hour to cook.

After around 40 minutes, add your crushed garlic and tomatoes to a pan and heat on medium.

After your tomatoes begin to cook, usually around 3 minutes, add the miso, cumin and black beans and give it a stir until the miso paste has melted. Be careful not to damage the tomatoes though.

By this time your sweet potato should be cooked but if it’s not just turn down the hob and leave the saucepan to simmer.

Once cooked, slice your sweet potato in half and remove around 3/4 of the soft sweet potato and transfer to the saucepan with your filling.

Tip: to hold its structure, I tend to leave a small bit of sweet potato near the edges.

Mix the sweet potato throughly in with the beans and tomatoes and scoop into the sweet potato.

Put your two halves of sweet potato on greeseproof paper on a baking tray and either bake for another 15 minutes or grill for 10 minutes.

Then you are ready to serve.

Hope you enjoy

xxx

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Sweet Potato Pie

Its turning colder each day and this recipe is not only great for using the leftovers in the fridge but is a vegan friendly option. Its a weekly staple on my menu.

Difficulty: Easy

Serves 1/2

Ingredients:

85g carrots

80g Frozen Peas

200g of tinned chopped tomatoes

1 teaspoon of cumin

One packet of sliced chestnut mushrooms

210g Red kidney beans

300g – 320g Sweet potato

1 tablespoon of tomato purée (optional)

Instructions

Preheat the oven to 200 degrees

Begin by steaming or roasting your sweet potato. In a separate saucepan pour in the rest of the ingredients (apart from the tinned tomato and tomato puree) with a little water or steam and allow to cook until soft.

Just before the sweet potato is cooked and the vegetables are cooked transfer into a saucepan with the tinned tomatoes, puree and the cumin. Bring to the boil and then allow to simmer.

Once the sweet potato is soft also, quickly add this to a food processor and blend until soft like mash.

Pour the cooked vegetables into a small oven proof dish and then top with the sweet potato mash.

If desired, sprinkle the top with a suitable amount of paprika to taste.

Then place the dish into the oven and bake for around 15 – 20 minutes.

Serve with extra vegetables on the side if you want or simple eat the dish as it is.

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Ellie’s Bean Chilli

My all time favourite recipe. I cannot get enough of it. This spicy dish is so easy to prepare and can easily be served quickly with a side of brown rice. It involves minimal washing up as it literally uses one pot. You can simply add all the ingredients and leave to simmer and just like that you find yourself in front of a delicious and high nutrients mean which will become a powerhouse when you add with brown rice too.

Difficulty: Easy

Serves 1

Ingredients:

Passata 400g

1 tin of drained red kidney beans

1 tin of drained black beans

Two – Three large carrots (spirallized)

Good handful of frozen peas or sweetcorn

1 crushed garlic clove

1 teaspoon of chilli (or more if you like spice)

1 teaspoon of cayenne pepper

1 tablespoon of tomato puree

1 red or yellow pepper

It is really a one pot dish.

Add all the ingredients listed into one large saucepan and bring to a boil. Once it has been brought to a boil, turn down and leave it to simmer for around 10 minutes.

If you have not spirallized the carrots but opted to chopped the carrots, it may take longer due to the vegetables needing to soften.

Serve pipping hot with some rice on the side.

I hope you enjoy it.

 

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Mushroom and Tomato Pasta

Mushroom and Tomato Pasta

I have never been a fan of pasta but since I was diagnosed with gluten intolerance I decided to explore it again and I came across a fantastic quinoa and pea pasta which is high in protein and super nutritious as well as tasting far from the pasta I had previously with a more nutty flavour. So since then I have been experimenting with quick and simple pasta sauces to add more flavour to this stable ingredient and my result was this perfect quick and simple mushroom and tomato sauce which I truly believe you cannot go wrong with.

Serves 1
Difficulty: Very easy

Ingredients:
85g Pasta (quinoa or brown rice pasta is a great gluten free alternative here)
125g spinach
1 teaspoon of chilli flakes
1 teaspoon of oregano
1 garlic clove
50g tomato purée
1 tablespoon of miso
230g chestnut mushrooms
200g cherry tomatoes

Firstly, boil the pasta in hot water. Different pastas will take different times to cook so check the label but brown rice pasta usually takes about 20 minutes.

While the pasta is cooking, a little water to a pan with your cherry tomatoes (cut into halves) and chopped up chestnut mushrooms (into slices) and diced garlic.

Also this to simmer away until your mushrooms look tender and your tomato skins start to peel away. Then add your tablespoon of miso paste with your oregano and chilli flakes.

After allowing to cook for a few minutes to absorb the flavours add your tomato purée and stir in. Lastly add your spinach which will dramatically reduce down in the pan.

By this time your pasta should be ready so simply drain the boiling water and add the pasta to the sauce so it can absorb the flavours of the miso and spices.

Serve up in a nice pasta bowl and you have yourself a quick but delicious tea perfect for the weekdays after a long day at work.

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Quick Quinoa Pizza Crust

Pizza ! A stable on most people menu seen as an indulgent treat which also has an unhealthy stigma attached to it. Well that last bit can certainly be change. My quinoa crust pizza base is so indulgent but is a super healthy and gluten free alternative ! It’s super easy to make and you only need a good quality food processor.
Time to make: 35 minutes

Difficulty: Easy to medium
Ingredients to make one small/medium pizza for one:

95g of quinoa

20ml of apple cider vinegar or the juice of one whole lemon

1 teaspoon of Oregano

1 teaspoon of hot chilli flakes

1 and half tablespoon of tomato purée or if you are feeling the need for some spice I can strongly recommend Harissa

Then your choice of topping – spinach, pepper, tomatoes, olives, rocket, mushrooms. FullSizeRender.jpg

The list is endless, versatile and is all down to personal taste.
First step is vital and one usually most people forget. Soak the quinoa in water for at least 9 hours – the water should be around 1cm higher than the quinoa in the bowl and just leave it in the fridge overnight and the next day.

After that time, drain off any excess water but usually I find there is hardly any. Pour the quinoa, apple cider vinegar, oregano and chill flakes into the food processor and use until a smooth paste is formed.

This usually takes around 5-10 minutes.

Line a baking tray with grease proof paper and pour the batter on the baking tray.

Using the back of a knife carefully shape and flatten the batter to resemble your pizza crust. It’s up to you what shape and how thick you want it but I usually go for a little bit bigger than a one pound coin thickness.

Cook this at 190 degrees fan for 15 minutes until golden brown.

Remove from the oven, spread on your base (tomato purée for instance) and add your topping.

You can either eat this raw or return it to the oven for another five minutes. The choice is yours or either steam your toppings and add once the pizza base is completed in the oven.

Then enjoy. It’s a very simple and quick recipe to transform your beloved favourite recipe and as its healthy you could have it more than once a week!

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