15 Minute Vegan Stew

April 18, 2014 § 1 Comment

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I’ve recently just been revising all day erryday so haven’t really had time to sit down and cook a proper fancy meal. I don’t know about you, but i love grazing on snacks throughout the day, so it’s totally cool, but sometimes I crave that home cooked meal!

This is perfect for those times, because as a student, I don’t want to spend hours standing in the kitchen for one thing to be done. Also, this required one pan (and one saucepan to boil something in… But that doesn’t really count), so minimum washing up! Can I get a woop woop?!

This is super hearty and packed with goodness. The mushrooms give a real depth and meatiness, but if you really are insistent on adding meat or fish, I would recommend adding something that can stand up to the strong flavours of the sauce.

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15 Minute Vegan Stew
Serves 1 large serving (or two smaller)

1/3 aubergine, diced into small cubes
note: I took the skin off my aubergine as it was really tough
1/2 leek, sliced
3 chestnut mushrooms, diced into small cubes
Tomato passata
Oregano
Salt and pepper
Extra virgin olive oil

optional: I thought after that carrot would be a really good addition, so I might try that next time too!

Boil some water in a pan and put the leeks in. Boil until softened and drain and let them cool on the side.

In another pan (or the same!) add the oil and sauté the small cubes of aubergine until soft.
Remember to add salt at this point so the flavour of the aubergines come out!

When they’re soft, add the diced mushrooms and sauté till soft.

Once softened add in the passata and the leek and add any more seasonings, such as oregano and more salt and pepper to taste.

When the stew has boiled down to your desired consistency, serve with couscous!

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White Chocolate Chip Cookies

April 8, 2014 § Leave a comment

White chocolate chip cookies// addalittle

Since I got such a great response from my dark chocolate chip and hazelnut cookies, I decided to make more for y’all! So here I represent to you… white chocolate chip cookies!
I would definately recommend adding macadamia nuts if you have any, but I just didn’t have any on hand!

Also, real life update: how is this year going so quickly?! Its Easter already, and I’ve only got about a week left of days at school until I’m in sixth form. SAY WHAT?

But anyway, these cookies are delicious so try them out and let me know what you think!

White chocolate chip cookies// addalittle

White Chocolate Chip Cookies
Makes about 40-50 small cookies (however, I only made half the recipe)

120g butter, softened
70g brown sugar
1 egg
200g plain flour
1/2 tsp baking powder
35g white chocolate, chopped
optional: 35g macadamias

Mix the butter and sugar until creamed together.

Mix flour, baking powder and pinch of salt into another.

Add the egg into the wet ingredients and then add to the flour mixture.

Add the white chocolate chips and optional macadamias and wrap into parchment paper into a log shape and put in the freezer for atleast two hours.

After freezing time, preheat the oven to 180 degrees Celsius and take the cookie dough out.

Cut the cookie dough into equal slices and lay on parchment paper.

When the oven is preheated, bake for about 10 minutes or until they are lightly golden around the edges (as they will harden as they cool).

Let them cool and enjoy!

White chocolate chip cookies// addalittle

Aubergine and Chickpea Stew

April 1, 2014 § 2 Comments

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I’ve been quite obsessed with chickpeas recently. I mean, I have hummus everyday (#hummusandcarrots4lyf) but I’ve also loved eating chickpeas ‘in the raw’ (roasted chickpeas, yes please)!

It’s no secret I love chickpeas in stews, as they really pack a protein punch so keep you full, aaaand I am also obsessed (probably an understatement) with aubergines. So I thought, why not make an aubergine and chickpea stew?! It’s an amazing combination of silky, melt inthe mouth aubergines with chickpeas and tangy tomato. Foodgasm in the mouth.

Aubergine and Chickpea Stew// addalittle

Aubergine and Chickpeas Stew
Serves 4

2 white onions, diced
1 large aubergine, cut into roughly the same size
2 carrots, chopped into roughly the same size
1 tin of chopped tomatoes (I also added passata to give it a smooth taste)
1 tbsp oregano
1/2 tbsp of paprika
Salt and pepper, to taste
Extra virgin olive oil, to cook

Saute the onions until soft and add garlic and carrots. When it all becomes fragrant, se aside.

Cook the aubergine until soft in some olive oil in a pan.

Once the aubergines are soft,a dd to the onion, carrot, garlic mixture an sauté so all the flavours are bound together.

Add the tomato tin (and passata if necessary) and possibly some water, as the stew will reduce.

Add the chickpeas and leave to simmer for a while.

Serve with couscous or with bread.

note: I would recommend making this in the morning so the flavours will be able to mingle together and it will taste super good!

Aubergine and Chickpea stew// addalittle

 

 

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