Foodie Friday: Warming Ginger & Garlic Veggie Broth with Quorn Chicken (Vegetarian recipe)

Blast away those cold and wet Autumnal blues with this delicious Warming Ginger & Garlic Veggie Broth, topped with seasonal organic vegetables and vegetarian-friendly Quorn Chicken pieces for added protein.

Autumn is officially here and whilst many of you are rejoicing over the annual re-appearance of Pumpkin Spice everything and digging out your favourite jumpers from the back of your wardrobes, I'm begrudgingly putting away my flip-flops and mourning the end of Summer :(

But it's not all doom and gloom! Whilst I personally despise the longer, darker, colder months of the British year (can you tell that I'm a Summer gal through and through?!), I do enjoy indulging in all of the simple comfort foods that help to warm your belly up, such as this oh-so-delicious bowl of Warming Ginger & Garlic Veggie Broth with Quorn Chicken pieces.

Ginger and Garlic are both fantastic ingredients for helping to boost your immune system which is vital at this time of the year when cold and flu season kicks in, but the real key player in this recipe is a good quality vegetable stock to use as the base for your broth. If you are absolutely pressed for time, you could use a ready-made stock, but trust me, it won't be as flavourful so save this one for when you're not in a rush.

Yyou can use any type of vegetarian or vegan chicken pieces here (this post isn't sponsored by Quorn, I just personally like them!) and I've added them for protein, however, you can leave them out or use pieces of Tofu instead if you'd prefer. This meal is perfect for a light lunch or even as a late-night healthy snack if you're feeling peckish before bedtime.

Ingredients (serves 1)

• 300ml of Vegetable Stock (I often use this BBC Food recipe here)
• 1 large clove of Garlic, peeled and finely chopped
• 1 thumb-size of fresh Ginger, peeled and finely grated
• Handful of seasonal vegetables (I've used Kale, Carrot and Courgette)
• Handful of Quorn Chicken pieces or other chicken/protein alternative
• Drizzle of Olive Oil
• Pinch of Salt & Pepper
• Tamari & squeeze of fresh Lemon Juice (optional)

Method

• If you're using veggies such as Carrots, peel and chop them first, and then add to a pan of boiling water to simmer for around 15 minutes. Drain and set aside.
• In a saucepan, add the Vegetable Stock, Garlic, Ginger, Salt, Pepper, and any other 'quick-cook' veggies that you want to use such as Courgette and Kale. Slowly bring to the boil and then reduce to a simmer for 10 minutes with a lid on. Towards the end, add in the cooked Carrots if using and give it a stir before replacing the lid.
• Whilst the broth is simmering, in a frying pan, add the Olive Oil and let it heat up before adding the Quorn Chicken pieces. Fry the pieces for 7-10 minutes.
• Now all you need to do is assemble your meal - pour the Veggie Broth into a bowl and top with the cooked Quorn Chicken pieces. Season with a splash of Tamari and freshly squeezed Lemon Juice if desired for even more flavour - enjoy!

What are your favourite warming dishes for Autumn?

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Foodie Friday: Crispy Madras Tofu Bites with Turmeric Basmati Rice & Stir-Fried Veggies (Vegan recipe)

Think all Tofu tastes like a weird soggy sponge? You've been cooking it wrong! With a little clever know-how,  it's easy to transform this popular plant-based protein source into a deliciously crispy bite that you can add to any rice, noodles or stir-fry dish. Try it this way and you may just change your mind!

Tofu is definitely a love it or hate it type of food for most people and I can sympathise; the very first time that I tried tofu was from my local Chinese takeaway and it was awful. It had hardly been cooked and the accompanying thick sauce caused it to be horribly soggy in texture. I avoided tofu for years afterwards, until a vegan friend cooked up a batch at a house party and it changed my outlook on the humble bean curd forever.

See, the main thing to bear in mind with tofu is that the texture of it can be altered completely depending upon how you cook it, and it can be prepared in so many different ways. It's also worth experimenting with trying various brands because I've found that they don't all taste the same or have the same texture, even before you cook with it. The best kind that I always buy is organic and extra-firm, with my favourite brands being Clearspot (available in health food stores and online at Abel and Cole), and Tofoo which you can pick up in your local Sainsbury's, Waitrose or Tesco. 

Below is my absolute favourite way to cook with tofu as the end result has a pleasant crisp/bite to it and the Madras Curry Powder gives it lots of flavour. I love adding this to a hot bowl of homemade Turmeric Basmati Rice and plenty of Stir-Fried Veggies for a nutritious and totally satisfying meal that always fills me up! You can easily adapt this recipe by using different types of seasonings and spices with your tofu, and you can serve it with your favourite veggies and any kind of rice or noodles.

Ingredients (makes 2-3 servings)

• 280g of Extra-Firm Plain Organic Tofu (I used Clearspot)
• 2tsp of Madras Curry Powder
• 1 tbsp of Cornflour
• 1tbp of Extra Virgin Olive Oil, plus extra for frying
• 150g Basmati Rice
• 2 tsp of Turmeric (I used Kiki Health)
• 3 Cardamon Pods
• 1 whole Star Anise
• Mixed Stir-Fry Veggies (I used Peppers, Mushrooms & Baby Corn)
• Soy or Tamari Sauce to serve (optional)

Method:

• In a large saucepan with a lid, add the Basmati Rice and 225ml of cold water. Add the Turmeric, Cardamon Pods, Star Anise and put the lid on. Bring to the boil, then reduce to the lowest simmer setting to allow the rice to steam for around 20-25 minutes, keeping the lid on for the whole duration. Alternatively, use a rice steamer.
• While the rice is cooking, prep the Tofu by gently squeezing out as much water as possible because the drier and firmer it is, the better the end result will be. Cut it into bite-sized cubes and place in a medium-sized bowl. Add the Madras Curry Powder, Cornflour and Olive Oil, mixing it with a spoon or your hands, so that the tofu is completely coated. Set aside.
• Heat up a large frying pan or wok to a medium temperature with a generous drizzle of Olive Oil. Slice up your Mixed Veggies and add these to the pan with the coated Tofu cubes. Stir fry everything for 6-8 minutes until the outside of the Tofu looks golden brown and crispy. 
• Remove the lid on the pan with the Basmati Rice and take out the Cardamon Pods and Star Anise. Fluff the rice with a fork and transfer to a serving bowl or plate. Add the Tofu and Veggies on the top with a splash of Soy or Tamari Sauce if desired. Enjoy!

Speedy Meal Prep Tips: You can make the Tofu a day in advance and store it in the fridge in a sealed container - just make sure to add the Cornflour before you're about to cook it. You can use microwaveable rice if you're short on time.

Are you a fan of Tofu? 

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Foodie Friday: Fried Padrón Peppers AKA Spanish Tapas Roulette #SummerBBQ

Whether it's gloriously sunny or pours it down this Bank Holiday weekend, you can still make these tasty Fried Padrón Peppers on a BBQ or in your frying pan, whatever the weather!

Padrón Peppers traditionally come from the region of the same name in northwestern Spain, and they are a popular tapas side throughout much of the country. Although they're now available all year round due to being grown in greenhouses, they are best eaten when they're at their freshest in the peak season from the end of May to October, so now's a great time to try them if you've yet to experience them.

The most common way to enjoy padróns is to simply fry them up with a little Olive Oil and Garlic, and allow their skins to blister which makes the peppers almost melt in your mouth when you eat them. A liberal sprinkling of Salt finishes them off beautifully and you'll soon see why they're such popular snacks in bars as they go down very well with a cold drink or two ;)

Watch out though, whilst most padrón peppers are relatively mild heat-wise, it's estimated that 1 in 10 may be pretty damn hot (hence the nickname Spanish Tapas Roulette) and there's no way to tell which ones they'll be, so fry up a batch and live a little dangerously!

Ingredients:-

• Padrón Peppers - 5 or 6 per person as a starter/side
• 1 Garlic Clove - per person
• Extra Virgin Olive Oil
• Sea Salt

Method:-

• Drizzle Olive Oil into a large frying pan over a medium heat and add the Garlic Clove whole.
• Wash your Padrón Peppers and pat them dry, before adding them to the pan whole. Depending on the size of your pan, you should be able to cook two portions at the same time.
• Allow them to sizzle in the pan for a few minutes and start to blister on one side, before turning them over. Fry for another few minutes until they start to go brown.
• Remove from the pan, plate them up and sprinkle a generous amount of Salt all over. You can use a good quality Sea Salt or an infused Chilli Salt depending on your personal tastes. Enjoy!

Have you tried Padrón Peppers?

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Foodie Friday: Apple, Blackberry & Rhubarb Crumble (Vegetarian / Refined Sugar Free recipe)

Is there anything more comforting and delicious than a bowl of warm fruit crumble served with either custard or ice cream? This version uses a lot less sugar than traditional recipes, but it's still utterly satisfying. 

Despite it being only mid-August, the weather has turned rather chilly and Autumnal lately (I'm literally sitting here typing this with my favourite cosy jumper on and a cinnamon-scented candle burning in the background), which has me craving more filling and comforting types of desserts. This Apple, Blackberry & Rhubarb Crumble is exactly what I needed after a long week, and it's a great way to truly appreciate all of the flavours that are the classic hallmarks of the British fruit season right now.

Ingredients: (makes around six portions)

• 3 medium-sized Bramley Apples
• 5 sticks of Rhubarb
• 200g Blackberries
• 50g Coconut Sugar 
• 150g Plain Flour
• 50g Porridge Oats
• 75g cold, unsalted & cubed Butter
• 1/2 tsp Cinnamon
• 1/2 tsp Ground Ginger
• Pinch of Salt

Method:

• Preheat the oven to 190C / Gas Mark 5.
• Peel, core and chop the Apples into small pieces. Chop off any woody parts of the Rhubarb and cut into bite-size sticks. 
• In a large saucepan with a lid, add 10g of Coconut Sugar, the chopped Apples and Rhubarb with a splash of water, and cook over a medium heat for 10-15 minutes until the fruit starts to gently soften. Stir occasionally and add more water if needed to prevent sticking.
• Remove from the heat and stir in the Blackberries, Cinnamon and Ground Ginger. Add the lid again and set aside.
• In a large bowl, add the Plain Flour, the remaining Coconut Sugar, cubed Butter, Oats and a pinch of Salt, and rub together with your fingers until the mixture resembles something similar to breadcrumbs.
• In a baking dish, add the fruit, spreading it evenly. Sprinkle the crumble mixture over the top, ensuring that everything is thoroughly covered. 
• Bake for 25-35 minutes until the top is lightly golden brown. Serve warm or cold with custard or ice cream. Enjoy!

Storage tip: This crumble will keep in the fridge for 2-4 days in a foil covered dish. Alternatively, you can freeze it either whole or in portions in an airtight container or in freezer bags for up to a month. 

What are your favourite fruits to have in a crumble?

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