Tag: mushrooms

Healthier Homity Pie

Healthier Homity Pie

A lightened up version of the classic British vegetarian dish, this healthier Homity Pie is a guaranteed crowd pleaser! Poor old St George. He doesn’t get much air time does he? Especially compared to his colleague St Patrick. Even St Andrew and St David get more 

Easy 5 Spice Noodles

Easy 5 Spice Noodles

These easy 5 Spice Noodles come together in less than 15 minutes! Do you ever have one of those weeks where every recipe fails you? Well my friends, that has been my sorry situation for the past 7 days. My granola bars were dry and 

Vegan Haggis

Vegan Haggis

This easy vegan haggis is chock full of spiced vegetables, lentils and wholegrains. Perfect for your Burns Night Supper!

Vegan Haggis- Emma's Little Kitchen

Vegan haggis: why?

Honestly, I’m not sure. One minute I was jotting down ideas for recipes to make in January, the next minute I was down a Burns Night– Vegetarian Haggis- Cyber Hole so deep, there was no way out. But if we can move past the randomness, you will see that this has a lot going for it.

Vegan Haggis- Emma's Little Kiitchen

Full of good stuff- Vegetables, pulses, and wholegrains, oh my! This is is so wholesome and nourishing, and incredibly filling to boot!

Flavour- The spices give this vegan haggis a smoky-spicy, salty-sweet flavour, that I find highly addicitve, and very January appropriate.

Obvious reasons– Surely this is preferable to the original, even to meat eaters?!

Vegan Haggis- Emma's Little Kiitchen

So rustle this up with some neeps and tatties, pour yourself a scotch, and enjoy!

Vegan Haggis
 
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This easy vegan haggis is chock full of spiced vegetables, lentils and wholegrains. Perfect for your Burns Night Supper!
Author:
Recipe type: Main
Cuisine: British
Serves: 6
Ingredients
  • ⅓ cup green lentils
  • ⅓ cup pearl barley
  • 2 tbsp olive oil
  • 1 large onion, finely chopped
  • 1 large carrot, finely chopped
  • 1 cup mushrooms, finely chopped
  • ½ tsp allspice
  • 1 tsp smoked paprika
  • ¾ cup rolled oats
  • 2 tsp marmite (or vegemite)*
  • 1½ cups vegetable stock
  • 2 tsp molasses
  • generous grind of black pepper
Method
  1. Preheat oven to 350F/175C.
  2. Grease a 500ml (2 cup/ ½ quart) pudding bowl, and set aside.*
  3. Put lentils and barley into a large pot, with enough water to generously cover everything by a few inches. Pop on the lid, and bring to a boil, reduce to simmer for about 30 minutes until the lentils and barely are tender. Keep an eye on it in case you need to add more water. Drain if necessary, and set aside.
  4. Meanwhile, in a large frying pan or skillet, heat the olive oil over a medium heat, Add the onion and carrot, and cook for about 5 minutes until beginning to brown. Stir in the mushrooms, and spices and cook for about 3 more minutes until the mushrooms start releasing their liquid. Next, add the oats, marmite, stock and molasses. Bring the pan to a boil, and reduce to simmer for about ten minutes until the liquid is absorbed and the mixture is thickened. Season generously with black pepper, and stir in the cook lentils and barely.
  5. Tip the mixture into the greased pudding bowl, and cover the top with foil. Bake for 30 minutes, remove the foil and bake for 30 minutes more until the haggis is cooked through and firm. Carefully tip out onto a plate and cut into wedges.

Notes

*I used a pudding bowl for this, but if you don’t have one to hand, you could bake it in a loaf tin instead, or even as individual portions in a muffin tin. If you went the muffin tin route you would need to reduce the cooking time significantly.

Haggis is traditionally served with “Neeps and Tatties“.

Adapted from this recipe.

 

 

Portobello Sandwich with Goat Cheese Pesto Spread

Portobello Sandwich with Goat Cheese Pesto Spread

This quick portobello sandwich with goat cheese pesto spread is as satisfying as it is delicious! Bear with me, for I am not usually this winey. But. A mere two weeks from my marathon, I had four months of perfect training marred by dual afflictions. ITBS 

One Skillet Spinach Mushroom Lasagne

One Skillet Spinach Mushroom Lasagne

This one skillet spinach mushroom lasagne has all the hearty comfort of your favorite italian dish, but is much easier to prepare! As some of you may remember, a few weeks ago I reached the dual conclusions that 1) I need to simplify my weeknight 

Linguine with Pea Puree and Garlicky Spinach and Mushrooms

Linguine with Pea Puree and Garlicky Spinach and Mushrooms

Linguine tossed with brilliant green pea puree and garlicky mushrooms and spinach make for a cheery and wholesome weeknight dinner.

Linguine pea puree with garlicky spinach and mushrooms

Well mother nature has certainly been flexing her muscles in Texas this week! I’m not normally intimidated by the weather, but I will admit to feeling a little on edge the last few days. In fact, this was the first time I didn’t roll my eyes when Kirk said we should assemble an emergency kit(!). Thankfully my Houston neighborhood has been relatively unaffected by the storms and flash flooding so far, so fingers crossed it stays that way.

Linguine pea puree with garlicky spinach and mushrooms

There is really no graceful way to go from a weather update to a description of a pasta recipe, so we shall just dive right in, yeah?! Ok. This recipe has become a new staple in our house. It’s pretty quick to come together, and I am totally addicted to this creamy bright green pea puree.

Linguine pea puree with garlicky spinach and mushrooms

One thing you will always find in my freezer is a bag of frozen peas, I chuck them in any old thing, but in this recipe they are the main attraction! Mushrooms thickly sliced and lightly sautéed with garlic add a little meaty texture, and spinach adds another layer of colour, taste and nourishment.

Linguine pea puree with garlicky spinach and mushroomsLinguine pea puree with garlicky spinach and mushrooms

Toss it all together and sprinkle with parmesan- its comforting, bolstering and totally satisfying in all its sweet, garlicky bright green glory.

Linguine pea puree with garlicky spinach and mushrooms

Enjoy!

Linguine with Pea Puree and Garlicky Spinach and Mushrooms
 
Prep time
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Linguine tossed with brilliant green pea puree and garlicky mushrooms and spinach make for a cheery and wholesome weeknight dinner
Author:
Recipe type: Main
Cuisine: Italian
Serves: 3-4
Ingredients
  • For Pea Puree:
  • 1 tbsp butter (or olive oil of you prefer)
  • 1 clove garlic, minced
  • 2 cups frozen peas
  • 2tbsp-1/4 cup pea cooking water (reserve after draining)
  • ¼ cup parmesan
  • Salt and pepper to taste
  • For Spinach & Peas:
  • 1 tbsp olive oil
  • 1 cup mushrooms, thickly sliced
  • 3 large garlic cloves, minced
  • 4 large handfuls of baby spinach
  • For Pasta:
  • 250g/9oz whole wheat linguine (or pasta of choice)
  • Grated parmesan for topping (optional)
  • Finely chopped parsley for topping (optional)
Method
  1. First make the pea puree: melt butter in a skillet over a medium heat, and the garlic and fry gently until golden. Transfer butter and garlic to a blender and set aside. Bring a medium sized pot of water to a boil, add peas and return to the boil. Drain immediately and reserve at least ¼ cup of cooking water. Add peas to blender along with the grated parmesan. Pulse a few times and then loosen the puree up with the cooking water- just as much as you need to get to your desired consistency (I like to keep a few peas whole to get that satisfying pop!). Take a quick taste and season with salt and pepper to taste. Set aside.
  2. Cook Spinach & Mushrooms
  3. Return skillet to medium heat and add olive oil, add mushrooms and garlic and a pinch of sea salt, and cook until the mushrooms begin to release liquid, and then add the spinach in handfuls, stir until wilted and set aside.
  4. Cook the Pasta:
  5. While the mushrooms and spinach are cooking you can make the pasta. Refill the pea pot with water and bring to a boil, add the pasta and cook until al dente. Drain and set aside. It may be wise to reserve a little of the pasta cooking water too- just in case you want to thin your puree out even more.
  6. Assembly:
  7. Return pasta to its cooking pot (off the heat!), add pea puree and toss together with a pair of tongs until the pasta is well coated. Add a couple of splashes of pea or pasta water if you want to thin in out a little more. Toss in the spinach and mushrooms. Serve with a little extra parmesan, and parsley if desired.

Notes:

Pea Puree adapted from River Cottage Veg by Hugh Fearnley-Whittingstall.

Mushroom & Swiss Naan Bread Pizza

Mushroom & Swiss Naan Bread Pizza

This mushroom & swiss naan bread pizza is the cheats way to a mid-week pizza fix! I would love to tell you that these naan bread pizzas stave off my occasional, but nonetheless intense pizza cravings. However, they do not. Sometimes eating pizza straight from the box 

Mushroom Tempeh Tacos

Mushroom Tempeh Tacos

Ultra satisfying and hearty, these delicious spicy mushroom tempeh tacos come together in less than 30 minutes. They are vegan and gluten free too! Oh, HELLO all! I’m still here, still no baby boy! I have been doing my very best trying to keep myself busy, 

Black Pepper & Sesame Stir Fried Noodles

Black Pepper & Sesame Stir Fried Noodles

Black Pepper & Sesame Stir Fried Noodles

Hello! How is your week going? Kirk and I have been cracking on with all things baby related this week, we are on the countdown now! On Sunday my mother-in-law and sister-in-laws threw me a Pumpkin themed baby shower (you know, in celebration for the baby AND my love for all things pumpkin). I was truly touched by the generosity of my American side of the family, we received so many sweet gifts for our little nugget. Now onto organizing it all- no small feat! This tiny person really does seem to need a lot of stuff, and all of that stuff needs a place to live in our tiny home. Suffice to say, we are pretty busy.

Black Pepper & Sesame Stir Fried NoodlesBlack Pepper & Sesame Stir Fried Noodles

Consequently I have been on the hunt for some extra low-stress, quick meals. Preferably ones that make decent leftovers (fewer meals to plan!), and still pack a nutritional punch. This black pepper and sesame stir fried noodle dish has quickly worked its way into our rotation, for all of the reasons listed above, and because it is absolutely divine.

Black Pepper & Sesame Stir Fried Noodles

My recipe is adapted from A Pinch of Yum’s Black Pepper Stir Fried Noodles. I can’t fault the original, its fab, but I wanted to add some vegetables and ultimately decided to loose the tofu. The result is a fresh, light dish with a salty-sweet sauce and a peppery kick. It comes together so quickly, and best of all it is highly adaptable, just use whatever vegetables you have to hand and throw it in there! Happy stir frying, friends!

Black Pepper & Sesame Stir Fried Noodles

Black Pepper & Sesame Stir Fried Noodles
 
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Author:
Serves: 4
Ingredients
  • For the Black Pepper Sauce:
  • ½ tsp freshly ground black peppercorns
  • 6 tbsp low sodium soy sauce or tamari
  • 3 tbsp mirin
  • 2 tbsp honey
  • 1 1 inch piece of ginger, minced
  • 3 cloves garlic, minced
  • For the Noodles & Vegetables
  • 8oz package of udon noodles
  • 2 tbsp toasted sesame oil
  • 2 medium carrots, peeled and cut into small batons
  • 1 cup mushrooms, sliced
  • 2 cups baby spinach leaves
  • 2 tbsp sesame seeds
Method
  1. Put all of the sauce ingredients into a blender or food processor and blend until a smooth sauce forms, set aside. If you don't have this equipment to hand, simple whisk them together in a bowl.
  2. Bring a large pot of water to the boil. Add noodles, and cook for just two minutes until softened. Drain, and rise under cool water, set aside in the colander,
  3. Heat 1 tbsp of oil in a wok, or large non-stick frying pan. Once the pan is hot, add the carrots and mushrooms and stir fry over a medium-high heat until just tender. Empty onto a dish and set aside
  4. Add the remaining tbsp of oil to the pan or wok, followed by the cooked noodles and the block pepper sauce. Stir fry the noodles over a medium-high heat until completely cooked, just a couple of minutes should do the trick
  5. Remove from heat and add the cooked vegetables, spinach leaves and sesame seeds. Toss everything together until everything is well combined, the spinach has wilted, and the vegetables have heated through
  6. Serve and enjoy!

 

Spinach & Mushroom Crepes with Balsamic Tomato Jam

Spinach & Mushroom Crepes with Balsamic Tomato Jam

I am leaving for Houston tomorrow. The purpose of this trip is to help my husband move back to home to Michigan now that his assignment is finally wrapped up. Of course by “help” I mean doing no heavy lifting, demanding toilet breaks every hour