Vegetable pasta sauce

Hello everyone,

I have been so busy recently it appears and that makes me anxious because my energy levels are depleting fast. I wake up in the morning fresh as a daisy and then by 11:00 I am flagging and then by two I can’t move anymore. This is a problem that needs to be solved especially if I want to have a life for myself which I very much do want that more than anything! But apart from the tiredness everyday I feel quite chirpy today. So I wanted to share with you a recipe again! This is my tomato and vegetable pasta sauce and its so delicious I love it.

vegetable pasta sauce

Ingredients:

  • 1tsp olive oil
  • 1 large onion
  • 2 celery sticks, chopped
  • 2 carrots, chopped
  • 2 peppers any colour, deseeded and chopped
  • 2x400g cans chopped tomatoes
  • 1tbsp balsamic vinegar

What to do:

  1. Heat the oil in a saucepan and gently cook the onion, celery and carrots for around ten minutes. Add the peppers and cook for ten minutes more.Tip in the tomatoes and balsamic vinegar. Simmer for around 30-40 minutes.#
  2. Once the sauce is cooked blitz with a hand held blender. You could leave it chunky but I think it tastes nicer smooth and I prefer that texture.
  3. I got four portions out of this so it’s perfect to shove in the freezer so you have it to hand when you don’t feel like cooking.

Enjoy πŸ™‚

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Lentil bolognese

I wanted to share with you a recipe for one of my favourite sauces. I love lentils and I love that it makes the perfect alternative to a proper meat bolognese and I am not a huge fan of quorn although I eat it occasionally but I think lentils make a good meat free substitution.

How to make lentil bolognese sauce:

Lentil bolognese

Ingredients:

  • 75g dried puy lentils (or you could use red lentils if you like)
  • 1tbsp olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 2 small carrots, peeled and diced
  • 2 small courgettes, cut into cubes
  • a couple of medium sized mushrooms
  • 1x 400g can chopped tomatoes
  • tsp vegetable stock powder and about 150ml water
  • 2 tbsp tomato puree
  • 1tsp dried oregano

What to do:

  1. Put the lentils into a saucepan and then fill the pan with water. Cover and bring to the boil then turn down the heat and simmer uncovered for 30 minutes and then drain once cooked.

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Cooked lentils

2. Heat the oil in a saucepan, add the onion, garlic and carrots and then fry for 4-5 minutes, stirring occasionally. Add the courgettes and mushrooms and cook for two more minutes. Stir in the tomatoes, stock, tomato puree and oregano and lentils.

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Chopped onion and carrot

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Chopped mushroom and courgette

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3. Bring to the boil and simmer for five minutes

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Enjoy ❀

Red lentil and vegetable sauce

Hello,

Today I wanted to share with you one of my all time favourite recipes. I make this so much and it is so quick and easy and such a favourite of mine. You can serve it with anything you like: rice, couscous etc. I always have mine with pasta.

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Ingredients:
1 onion, finely chopped
2 celery sticks, finely chopped
2 carrots, diced
4 garlic cloves, crushed
1 tbsp each tomato puree and balsamic vinegar
250g diced vegetables. You can you anything you like I used: courgette, red pepper and mushrooms
50g red lentils
2 x 400g cans chopped tomatoes

What to do:

  • Tip the onion, celery and carrots into a large non stick pan and add 2-3tbsp of water. Cook gently, stirring often until the vegetables are soft
  • Add the garlic, tomato puree and balsamic vinegar, cook on a high heat for one minute more, add the diced vegetables, lentils and tomatoes and then bring to the boil
  • Turn the heat down to simmer then cook for about 20 minutes until all the vegetables have cooked.
  • Enjoy πŸ™‚

Food pictures.

Hello πŸ™‚

Today has been quite a good day πŸ˜€ I have been out to the shops twice πŸ˜› The first time was to buy mince meat as we are running low and also to buy other food stuff and then the second time I went was with my sister as she wanted to go to new look and to boots to get some stuff for her A-level presentation evening which she has later on this week.

I also made mince pies today.

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Mince pies.

I think they turned out quite well πŸ˜€ The only problem was the mince meat kind of exploded out the side of some of them. I don’t think that’s too much of a big deal though. And I am definitely going to try a mince pie this year. Even if I only have one it will be a big achievment I think.

I also plan on baking other things this week. Over the weekend I am going to bake a tea cake loaf which I am quite (ok, a lot) excited about. πŸ˜› I have just wanted to make it for ages now and right this moment I am in the mood to bake and to actually eat what I have made so I think that’s a good excuse to bake lots now.

Anddd I also have some food pictures to show you all:

Yogurt with a chopped banana and granola.

Yogurt with a chopped banana and granola.

This is the BEST breakfast ever. So tasty and definitely a great way to kick start your morning.

Boiled egg and toast.

Boiled egg and toast.

I have also had a boiled egg for breakfast. I never really have eggs for breakfast, I usually just go for cereal or toast but I woke up and really fancied an egg so I had one. And marmite spread on the toast is an absolute must πŸ˜› And then I also had a glass of orange juice on the side.

 

Crumpet and banana.

Crumpet spread with peanut butter and a banana.

And then my last breakfast to show is a crumpet spread with peanut butter and a banana. Crumpets are the absolute best πŸ˜€ Especially spread with peanut butter so it seeps into all of the holes!

Next onto a lunch photo:

 

Vegetable soup with a bagel.

Vegetable soup with a bagel.

This is possibly my favourite lunch ever. Well, I think my favourite soup is Covent garden butternut squash soup. The one here is the Covent garden best ever vegetable soup and I really like this one as well. And I am so excited because today I bought the seasonal one: honey and parsnip!! Oh my gosh, I cannot wait to try it! And I love bagels as well so usually I would have a bagel with my soup.

Wholewheat pasta with tomato and mushroom sauce and quorn meatballs.

Wholewheat pasta with tomato and mushroom sauce and quorn meatballs.

And this is a dinner. This is actually the one I had last night, (don’t worry, I had more than this.) I loove pasta so much and I actually quite like quorn as well. I am a vegetarian which some of you might not know so I do eat quorn. I like their meatballs, mince, chicken pieces, delli slices, burgers and I also like some of their ready meals.

And that is everything πŸ™‚