Tag Archives: spinach

QUICK & EASY HEALTHY VEGAN RECIPE # 7

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This is another very easy and quick meal – perfect for dinner after a long day at work, and so delicious!

Very simply, just boil some pasta, and if you like add a little salt to the water. I added spinach and cherry tomatoes into the pan once the pasta was almost ready. Next, I simply drained the water, stirred through some green pesto, added pepper, and topped it off with a little bit of sliced red onion. This was great with pesto, however you can add any sauce you prefer, sprinkle on some pine nuts or chia seeds or other nuts or seeds of your choice, and add any other seasoning or vegetables to your own taste.

Super simple, and yet both healthy and delicious, and ready in less than 15 minutes! 🙂

QUICK & EASY HEALTHY VEGAN RECIPE # 3

 

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Potatoes – 4 ways.

This is also an experimental recipe that worked out quite well. 

Ingredients:

Baby potatoes.

Spinach leaves.

Cherry tomatoes.

Vegan BBQ Sauce.

Seasoning to taste (I used cracked black pepper, herb ‘salt’, sunflower spray, chilli flakes, lemon juice and reduced-fat red pepper humous).

Method:

This is very simple, and yet is also an elegant and tasty dish. I washed the baby potatoes and cut them, cooked them on full power in the microwave for around 8 minutes (settings will vary depending on the make and model of your m/w). After which I stir fried a portion of the potatoes with some spinach leaves using sunflower spray, lemon juice, black pepper, & herb ‘salt’, and added in cherry tomato halves towards the end.

I used another small portion of potatoes to make potato ‘stacks’, layered with the vegan Memphis BBQ sauce. I mashed the rest of the potatoes, and from the mash I made a potato round, which was seasoned through with pepper and a few chilli flakes. The last bit of potato I served as mash mixed with seasoning, and with a little of the BBQ sauce through it.

Garnished with the baby spinach leaves, and some sauce, with a side of humous. Not bad for an amateur cook, and very tasty – why don’t you try it, you might like it if you’re in the mood for potatoes 🙂 !

 

 

QUICK & EASY HEALTHY VEGAN RECIPE # 2

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If you work in a 9 to 5 (or 10 to 6 in my case) job, do you ever get home and feel too tired to cook or eat properly? I know that many times I have felt that way, and have just needed some instant energy. Unfortunately, living in a world of ‘convenience’ and heavily processed foods, this often means that reaching for something quick and easy to eat can too often take the form of grabbing that bag of crisps (or ‘chips’ ), snacking on chocolate or biscuits / bars before dinner, ordering in takeaway or having a quick microwave meal. 

While that’s ok from time to time, in the longer term we need to make sure our bodies are fuelled with food that is beneficial to us. So for another quick, easy and healthy solution, here is another experimental recipe that once again I pulled together after work with the ingredients I had at home. Stocking up on healthy staples means that it is a lot easier to feed our bodies well when we’re too hungry or tired to spend much time in the kitchen. 

Ingredients:

  • Fresh spinach leaves
  • Sunflower cooking spray
  • Cracked black pepper
  • Herb ‘salt’
  • Lemon juice
  • Baby potatoes washed and sliced
  • Cherry tomatoes
  • Vegan ‘sour cream’
  • Vegan / ‘free from’ range of ‘Memphis BBQ sauce’.

This is pretty easy to make, and involves a few simple steps.

Lightly stir fry fresh and washed spinach leaves (I used half a packet), adding seasoning to taste.

Arrange the spinach in circular fashion around your dish.

Having boiled the potatoes, I then stir fried them in the vegan BBQ sauce which is delicious having a sweet, smoky, slightly spicy and tangy flavour – highly recommended for happy taste-buds! As I am not a cook as such, but simply someone who experiments in the kitchen, I then put the potatoes in an oven safe dish and put them in a pre-heated oven for a few minutes – for those cooks among us, feel free to share or advise on cooking techniques, as my technique is quite simply to experiment and make it up as I go along! 🙂

Arrange a portion of the potatoes in the centre of the bowl or plate, once again adding seasoning to taste.

Drizzle with vegan ‘sour cream’, and finish off with some cherry tomatoes.

And the verdict….?

This may seem like a very light salad like meal, however I made more potatoes than can be seen in the picture and had to put some away for the next day, as this dish is surprisingly filling. Taste wise the BBQ flavour offset with the fresh taste of lemon drizzled spinach and seasoning was a lovely and tasty balance – just make sure you get the right balance for your taste and don’t over do it with the lemon juice and / or BBQ sauce. The cherry tomatoes perfectly complemented the other flavours and textures. Sometimes keeping things simple and classic is the best way to go, and this is a quick and healthy alternative to ‘fast’ or convenience food and really doesn’t take long to make. 

The vegan Memphis sauce was so delicious, and as I stir fried the potatoes lightly in the sauce, it was just right and had me going for seconds! However, after eating a bowl full of potato slices I did feel quite sleepy, and had a quite restful (and hopefully restorative, with the nutrients that I fuelled my body with) sleep. x