The Vegetarian Monologues

#2

Week 2 and I've learnt some new skills in my vegetarian experiment - how to stuff a pepper.  Now, as stuffing peppers go I assumed it would be easy - it was, until I decided I would make it up as I go along (as I usually do) and that's when it all went Pete Tong.  In the end I stuffed my orange pepper with an advocado, garlic and garlic flavoured soft cheese...it was nice, though a little too garlic-y, I had it with a serving of cous cous (never crossing my mind that I could have stuffed the pepper with it).  To satisfy my hunger pangs, I added a side of falafel.  For a Monday evening dinner, it did the job, if a little disorganised but that was more to do with my scatty brain than anything else.  Maybe the lack of meat is affecting me after all?

Mid-week I thought I would make a seafood paella.  A part of me thinks that I should keep this to myself but no, I will be honest...it turned out more like a risotto.  I like risotto, and I ate it anyway but that was not the intention.  It was a pretty decent risotto nonetheless.  I didn't keep to the recipe - I think that's where I went wrong.  I think paella is one of the few dishes where there are instructions for a reason and I should probably stick to it in future rather than spontaneously guess and hope for the best - my usual cooking style.



Come Sunday, vegetarian cottage pie.  I ventured into three supermarkets in one day and could not find any lentils (is there a lentil shortage?) so I used kidney beans instead amongst my delicious vegetables.  Making the sauce is something I quite enjoy - mainly because of the fact I know what is going in and there are no unhealthy bits and bobs I don't know about.  All you need is a can of chopped tomatoes, a stock cube, herbs, Tommy K (Tomato Ketchup) and soy sauce.  It works everytime.  

I love vegetables.

Chilli con Carne in 30 minutes

A tasty, juicy and lightly spiced chilli in under 30 minutes. Serve with rice, a jacket potato or in a fluffy bun for a classic 'sloppy joe'.

Serves 4
Ingredients:

• 500g beef mince
• A diced onion
• Spice mix 3 teaspoons of each unless stated (you can use a packet spice mix if you prefer): onion powder , paprika , 2 garlic cloves grated, sugar,  plain flour, cumin, oregano, chilli powder (or crushed, dried whole chilli peppers)
• Splash of white wine vinegar
• 400g tin of tomatoes
• 200g (1/2 a tin) of baked beans
• 400g tin of kidney beans
• A squirt of #5 umami paste (available from Waitrose)
• Soy sauce
• 50g grated mild cheddar (or another hard cheese of your choice)
• 1/4 pint of boiling water
• Tabasco sauce (optional, for extra heat)
• Salt and pepper to season
• Sour cream to serve.

Method: 

1. Brown the mince and onion in a saucepan. Drain off any excess fat. If you are making baked potatoes preheat your oven.
2. Blend your spice then mix with the water and stir into the mince, along with a splash of white wine vinegar and soy sauce. Also add the Tabasco sauce if you are using it.
3. Add the tomatoes, baked beans and kidney beans and a tablespoon of #5 umami paste.
4. Bring to the boil, stirring continuously. 
5. Reduce heat, cover and simmer for 20 minutes until thoroughly cooked. 
6. While the chilli is simmering, prick your potatoes with a fork and microwave for 4 minutes (or until soft) then move them to the oven for a crispy skin. 
7. Remove the chilli from the heat and stir in the grated cheese until melted, this will add an extra creaminess to the chilli and serve immediately with baked potatoes or rice and lashings of sour cream.

This is an easy dinner that is sure to satisfy and great if you are having friends over. If you are eating alone or with a partner just freeze the leftovers or halve the ingredients.