Warm Spelt Salad with Roasted Squash & Red Onion

We have a new found love for the nutty, chewy texture of spelt and have been trying to eat it whenever possible. In addition to being delicious, its also high in protein and fibre so great for your digestion too.

This recipe is adapted from a salad from Hugh Fearnley-Whittingstall's wonderful book 'Veg Everyday' which we frequently use for inspiration. There is a lovely balance between the sweetness of the roasted onion and squash and the savoury nutty spelt grains that make this a moreish and filling salad. Enjoy!







Ingredients:


  • 1 Cup Spelt Grain
  • 1 Butternut Squash
  • 2 Red Onions
  • 2 Sprigs of Fresh Rosemary
  • 1 Lemon
  • Handful of Walnuts
  • Small bunch of Flat Leaf Parsley, finely chopped
  • Olive Oil
  • Salt and Pepper

Serves 2

Method:


1. Pre-heat your oven to 180C while you peel and cube your butternut squash and roughly chop your red onions into quarters.


2. Put your squash and onion on a baking tray with a few sprigs of rosemary, a good splash of olive oil, salt and pepper and the juice of one lemon. Check on it after around 20 minutes and turn the squash over. Also throw in a handful of walnuts at this point. Roast for another 20 minutes or until the squash is tender and starting to caramelise and the nuts are toasted.

3. Meanwhile, rinse the spelt then place in a pot of well salted water and bring to the boil. Simmer for around 30 minutes until  tender but with a little bit of bite, then drain.

4. Combine the squash mixture and any oil and juices from the roasting tray with the cooked spelt in a large bowl, but discard the stalks from the rosemary sprigs. Add the chopped parsley and mix well.

5. Serve while still warm with a fresh green salad on the side. If you like, you can grate parmesan over the salad or add some crumbled feta as well.


Quinoa & Asparagus Salad with Tahini Dressing

We've been desperate to get an asparagus recipe online for the past couple of weeks. The asparagus season is short.... so if we'd made this any later you'd have to wait until next Spring to recreate it so QUICK go out and get the ingredients now!! ;-) This recipe is also packed with parsley which is full of bone strengthening Vitamin K and a good source of Vitamin A and C - delicious and nutritious.

Quinoa Salad with Asparagus Spears and Tahini Dressing


Serves 2

Ingredients

1 Cup Quinoa
10 Asparagus Spears
50g Mixed Salad Leaves
Handful of Sun Dried Tomatoes (optional)
Tbsp Olive Oil

Dressing:

30g Parsley - leaves and fine stalks.
3 Tbsp Tahini
1 Clove Garlic very finely diced
Juice of 1/2 an Orange
Juice of a Lemon
1/2 tsp of Honey (or Maple Syrup for Vegans)
Pinch of Salt and Pepper
Dash of Water - if needed

Method

1. Rinse the quinoa well and put a large pan of water on the hob to boil. Make sure there is plenty of water so the quinoa will be well covered. When the water is boiling add the quinoa, turn down to a medium heat and set a timer for 12 minutes.

2. While the quinoa is cooking make the dressing. Add the ingredients to a blender and whizz until smooth. If it's too thick just add a little water.

3. Next add the oil to the griddle pan then pop in the asparagus. Cook for 5-7 minutes turning as you go. Sprinkle with a little salt and pepper and remove from the heat when tender and slightly blackened. If you don't have a griddle pan, you could grill the asparagus instead.

4. By now the quinoa should be ready, so drain well and leave to cool in the sieve.

5. Now it's time to assemble the salad. Start with some of the salad leaves, then layer on some quinoa and a spoonful of the tahini dressing and some sun dried tomatoes if you're using them and then repeat the process until you have built a lovely looking salad. The final flourish is the asparagus spears. Add them to the top of the salad.

Enjoy :-)

Quinoa Salad with Asparagus Spears and Tahini Dressing


Spicy Veggie Sausage Casserole

Sometimes you just want something simple, hearty and easy to make that goes with a glass of wine on a Friday night. This meal is just delicious vegetarian comfort food.

Spicy Vegetarian Sausage Casserole with spaghetti and salad


Serves four

Ingredients:

  • 2 Large White Onions - diced
  • 4 Cloves of Garlic -finely diced
  • 2 Tins of Tomatoes
  • 3 Tsp Sweet Paprika
  • 2 Tsp Smoked Paprika
  • 1/2 Tsp Chilli Flakes
  • 6 Vegetarian Sausages - chopped into chunks
  • 4 Sticks of Celery -diced
  • 2 Large Yellow Peppers - diced
  • 150 ml White Wine
  • 2 Tbsp Capers
  • 2 Tsp Sea Salt
  • Pepper


Recipe:

1. In a large casserole pot, sauté the onions in a little olive oil until translucent.
2. Next add in the garlic for a few more minutes.
3. Throw in all the other ingredients and mix well, then pop the lid on and put in a hot oven (180C) for about an hour.
4. Check seasoning and add more salt and pepper if required.
5. When everything is thoroughly cooked, add some wholewheat spaghetti to salty boiling water and cook for 10-12 minutes until al dente.
6. Serve with fresh salad, grated hard cheese and glass of white wine. ;-)

Spicy Vegetarian Sausage Casserole with spaghetti





Retreat to Yoga Rocks April 2014

Some photos of our recent trip to Yoga Rocks where we were the guest chefs for 2 weeks:







Pop Up Restaurant

Dear Lovely Readers,

We are pleased to invite you to our first Pop-Up Restaurant next Saturday30th November at Merchant City Yoga, Glasgow!

Cost is £12 for 3 courses, beginning at 7pm in the evening. BYOB.

Booking is essential as we will only be able to run it with enough numbers, so please click onto the link below and reserve your place:

http://www.merchantcityyoga.com/workshops-special-events

Hope to see you there!

Love Dan & Melissa
x


Chocolate & Ginger Oat Biscuits (Gluten Free)

Gluten free Chocolate & Ginger Oat Biscuits

We've been experimenting the last few weeks with going gluten-free, but while bread has been fairly easy to cut out, giving up our favourite chocolate ginger biscuits with a cup of afternoon tea has definitely not! So, I decided to have a shot at making some gluten free cookies that were just as delicious.

These are based on a recipe for Anzac biscuits which I used to love when I was young and was recently reminded of round a fire on the beach by the current chefs at Yoga Rocks, Cory and Sarah. (Check out their lovely vegetarian recipes on their facebook page.)

This adapted version substitutes ground almonds instead of flour and also adds in ginger and chocolate which are pretty much essential for us! The result is a crunchy, oaty biscuit that goes perfectly with your afternoon brew. :-)

Recipe makes about 14 biscuits


Ingredients


  • 1 Cup Ground Almonds
  • 1 Cup Dessicated Coconut
  • 1 Cup Gluten Free Oats
  • 3/4 Cup Brown Sugar
  • 125g Butter
  • 2 Tbsps Honey
  • 2 Tbsps Water
  • 1 Tsp Baking Soda
  • 50g Crystallised Ginger
  • 50g Dark Chocolate

Method


1. Pre-heat oven to 180C and grease 2 baking trays.
2. Combine ground almonds, coconut, oats, ginger and sugar in a large bowl and mix well.
3. Melt the butter, honey and water in a saucepan. Once melted add the baking soda.
4. Combine the wet and dry ingredients and mix.
5. Roll small walnut size balls of the mixture and place onto baking trays with a good space between them.
6. Flatten the balls into biscuits bout 1/2cm thick. They will expand further in the oven.
7. Bake for around 13 minutes until golden.
8. Allow to cool and harden.
9. Melt the dark chocolate in a bain-marie and drizzle generously over the biscuits with a spoon.
10. Get the kettle on, make a cup of tea and dunk in your biscuits!

Ginger Oat Biscuits and a cup of tea




Spanakopita

These delicious pies are a Yoga Kitchen staple. We got the inspiration for them whilst working at Yoga Rocks in Crete - although the Greek Grannies probably wouldn't approve of our recipe... or method ;-)!

They look impressive and they are actually pretty simple to make, once you get in the rhythm of folding them. So they are a good dinner party option served with a nice quinoa salad and maybe some beetroot dip.
Spanakopita Recipe by the Yoga Kitchen



Ingredients


Makes 12 pies


  • 12 Sheets Filo Pastry
  • 400g Spinach
  • 30g Dill - pruned
  • Handful of Sun Dried Toms - chopped
  • 200g Feta (optional)
  • 20g Sesame seeds
  • Olive Oil - for brushing the pastry
  • Salt and Pepper


Method


1. Preheat oven to 180 degrees and line a baking tray with baking parchment.

2. Cook off the spinach in a little water until it has wilted, then tip into a sieve and allow to drain well for 5 or 10 minutes.

3. Meanwhile, in a large mixing bowl combine the sun dried tomatoes, pruned dill and feta (if you're adding cheese).

4. Add the drained spinach to the mix and season with a little salt and pepper - if you added feta you probably wont need much salt.

5. Next pour some olive oil in a little bowl, then on a clean surface layer 3 sheets of Filo on top of one another, lightly brushing (with a pastry brush) each one with olive oil as you layer them.

6. Slice the filo length ways into 3. Now you should have 3 long strips of pastry as in the picture below.

Cutting the filo into 3 for spankopita
Cutting the Filo into 3

7. Take a spoonful of the spinach mix and place it in a rough triangle shape in the corner of one of the strips (shown below).

Then fold over and keep folding until you have a triangle shaped pie - as shown in the video. Brush with a little more oil to seal the pastry and place on the baking tray.

video

Don't worry if it's not perfect the first time, my first few were a little unusual looking but tasted fantastic.... Dan's first one, on the other hand, was so triangular it could have featured in a Maths book on a lesson about right-angled triangles!!

8. Once you've folded all 12 sprinkle with sesame seeds, pop them in the oven and bake for about 12-17 minutes until crisp and golden.

9. Remove from the oven, allow to cool for a few minutes then enjoy.

Spinach Pie with quinoa salad

Pea and Parsley Soup

This green soup is delicious, it's also very quick to make as there's not much chopping involved! We've probably made it at least 20 times this summer.... so we've tried a few variations. You can substitute the parsley for mint and eat it chilled on an especially hot day - which we have had a few of this year ;-). You can also try rocket leaves instead of parsley - another equally yummy variation.


Ingredients


500g Frozen Peas
30g Parsley - Roughly pruned (fine stalks too!)
2 x Onions - Diced
2 x Garlic Cloves - Very finely chopped
Knob of Butter (optional, vegans can use marge or add a bit more oil)
Drizzle Olive Oil
1 x Good quality stock cube
1 x Tsp Sea Salt
Crack of Black Pepper

Method

1. Put the kettle on to boil.

2. Meanwhile, in a large pot saute the onions in a little olive oil and a knob of butter. Season with salt and pepper and add the garlic. Continue to cook until the onions are translucent.

3. Once the kettle has boiled measure 800ml water, dissolve in the stock cube and add to the pot. You might also take this opportunity to make yourself a cup of tea ;-)

4. Add the frozen peas and parsley and bring to a rolling boil.

5. After a couple of minutes, reduce the heat to a simmer and continue to cook for a further 10 minutes.

6. Turn off the heat and blend with a hand blender until smooth.

7. Add the salt and another crack of pepper.

8. Enjoy!

Vegan Rose and Pistachio Cake

Moist, sweet, beautiful and also....vegan! We made these cakes for The Dutchy Pot at The 78 Cafe Bar a few weeks ago and they have since appeared on The Guardian website in a blog about the best vegan and vegetarian restaurants in Britain!

Vegan Rose and Pistachio Cake

Ingredients:

  • 3/4 Cup Vanilla Soy Yoghurt
  • 1 Cup Soy Milk
  • 1/2 Cup Rapeseed Oil
  • 1+1/4 Cups Caster Sugar
  • 3 Tbsp Rosewater
  • 1+ 2/3 Cups Plain Flour
  • 3 Tbsp Cornflour
  • 3/4 Tsp Baking Powder
  • 3/4 Tsp Baking Soda
  • 1/4 Tsp Salt
  • 2 Pinches of Ground Cardamom
  • 1/2 Cup Finely ground Pistachio Nuts

Method:

1. Pre-heat the oven to 350F/180C and line and grease a 8 inch cake tin.
2. Combine the yoghurt, soy milk, oil, sugar and rosewater in a large bowl and mix well with a whisk.
3. Sift in the flour, cornflour, baking powder, cardamom and salt and mix until smooth.
4. Fold in the pistachios.
5. Pour the mixture into your cake tin
6. Bake for 35 minutes or until an inserted knife comes out clean.
7. Allow to cool for at least one hour before decorating.


Frosting Ingredients:
  • 1 Cup Vegan Margarine
  • 3 Cups Icing Sugar 
  • 2 Tbsps Rosewater
  • A few drops of vanilla essence

Method:

If you have a blender, throw all the ingredients in and blend till smooth, otherwise, beat the margarine with a whisk till smooth and add the icing sugar gradually and rosewater and vanilla last of all.
Use a spatula to spread the frosting over your cake. There should be more than enough to ice one cake - use as much as you want depending on how much you like frosting on your cakes! Finally top with plenty of chopped pistachios and rose petals.