Saturday, 11 August 2012

My week in food and a new staple recipe

Damn I've been a naughty (AWOL) blogger this week. I intended to share a few foodie/fittie posts with you this week but the impulse to write never quite grabbed me *sigh*. I've been job hunting A LOT. And when I'm not doing this, I'm in the gym, buying/eating food, reading the posts of other lovely bloggers or being totally absorbed by the olympics. As I'm sure you don't want to hear about the job hunting (and God knows, I don't want to write about it) I'll write a little about the foodie-ness of my week, and update on the fittie-ness, reader-ness, and olympic-ness side of my week tomorrow. I know I said that my next post would be fitness related....but it's my blog so there ;-)


This week has seen the birth of my addiction to baked and stuffed sweet potatoes

Above is potato loaded with houmous (my homemade formula pimped up with coriander) On the right is a potato stuffed with green lentil and mushroom ragu (I'll pop the recipe below.)

I love serving them with a MOUNTAIN of greens/purples as it makes the meal all the more filling and virtuous.

So what else has been on the menu....

Overnight oats at breakfast with a lovely big mug of green tea. I've been adding in the fruit in the morning, typically frozen mango or banana and as many berries that I can heap into the jar. It fills me right up and has meant I can get my oaty fix without breaking into porridge the sweating for gym, I think!

This week has also played host to some exciting snacks including sugar-free banana chips, multi-seed and carob 9bars (like chocolate), and the obligatory dark chocolate squares.

And my food highlight of the week was the farmer's market! I treated myself to a Caribbean Bajan Pie from the veggie deli (you can drool over this and their other delicacies here). It is based on a Caribbean favourite - macaroni and cheese pie, but instead uses orzo (last time I had this was in Greece) and cheese-like tofu. I really enjoy the spicing of, kind of curry-like but exotic at the same time, and I topped mine with hot pepper sauce as was recommended to me. Alongside a salad made with the lettuce I also bought at the market, it was a very satisfying dinner!

I also bought these veggies (purple kale, lettuce, yellow tomatoes, aubergine and round, yes round, courgettes)....I wonder what I will do with these! I really love my farmers market, it's just a shame that it is only twice a month. I have otherwise been mostly getting fruit and veggies from a local green grocer where I can get bundles of stuff for a pound or so - buckets of broccoli/cauliflower/cabbage, punnets of avocados and pairs of mangoes!

Oh, I'm sorry, did I promise a recipe? It's oil-free, vegan, sooooo easy to make and extremely versatile. As you saw, I served mine on a baked sweet potato, but I used up my remaining servings by serving it with some toasted rye bread smothered in avocado, and just as it was with some green veggies. I can also envisage it with pasta as a bolognese sauce, between pasta sheets for lasagna, or between aubergine slices for mousaka. Ready for it? Here you go then!

Green Lentil and Mushroom Ragu (3 Servings)

1 Medium onion - chop in half and slice
1 Bay leaf
300g White mushrooms - thickly sliced
1 Clove of garlic - sliced
400g Tinned tomatoes
400g Tin of green lentils - drained
1 Big handful of chopped fresh basil

  • Steam-sautee the onion and bay leaf. That is, get a small amount of water simmering in a pan before tipping in the onions. Stir until the onion is soft and translucent and bay leaf is fragrant.
  • Add in the mushrooms. These will release a  lot of moisture, so you shouldn't need to top up the pan with water, though add a splash if the mixture starts to stick.
  • When the mushroom are slightly softened add the garlic. Keep cooking altogether until the mushrooms seem completely cooked through.
  • Tip in the tomatoes and green lentils.
  • Cover and simmer altogether for about 10 minutes, then continue to simmer uncovered for another 10 minutes or until you are happy with the sauciness of it - not too watery. Be sure to stir through the basil for the last couple of minutes.
  • Season with salt and pepper if you like, and then serve!

See, I told you it was easy, and I hope that your mind is buzzing with ideas of how you could use this in other recipes or as a base to make it your own.

I am submitting this post to two blogging events - Healthy Vegan Fridays hosted by Shelby at Everyday Vegan Girl , Gabby at The Veggie Nook  and Carrie at Carrie On Vegan and to Wellness Weekend over at Diet Dessert and Dogs. These events always give me inspiration and keep my motivation to be healthy high over the weekend.

Hope you've enjoyed this very food and picture heavy post. Here's to something a bit less food obsessed tomorrow....maybe ;-)

Hannah xx

1 comment:

  1. I love lentils and mushrooms together. This makes such a healthy and hearty, almost "meaty" sauce for pasta!

    Thanks for sharing on HVF!