Healthy Veggie Recipe Inspiration For Half Term
Delicious lunch ideas for the whole family
Pack in the veggies…
…half term recipe inspiration
I do hope you and your family are all coping okay, keeping healthy and managing to enjoy the amazing sunshine that just keeps on coming. Half term looks sunny, so get outside, soak up some rays and top up your vitamin D levels to support your immune system – recent research has shown that those deficient in vitamin D often have a more severe case of COVID 19.
Most importantly, how are you getting on with all the cooking?
Most people I speak too are finding the endless meals totally exhausting and have completely run out of ideas – lunch seems to be the particular low point! I feel exactly the same, so in the last few weeks I set myself a challenge to introduce lots of new and different veggie dishes at lunchtime that are packed with nutrients and provide slow-releasing energy for the afternoon, but also get the thumbs up from two teenagers and a hungry husband!
These are four recipes that were voted as the favourites – they can all be prepared in advance so you won’t have a mad rush at lunchtime.
- Roasted cauliflower & turmeric fritters
- Doctor’s Kitchen Umami Mushroom Tacos
- 1970s style Stuffed Mushrooms
- Fennel & cheddar scones
Give them a go and I would love to know if you enjoyed them. If you would like more healthy recipe inspiration or a one-to-one Nutrition Health Coach appointment, please do get in touch. Caroline at info@everydayhealthycooking.co.uk.
http://www.everydayhealthycooking.co.uk
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Roasted Cauliflower & Turmeric Fritters
250g cauliflower
1 tbsp olive oil
30g wholemeal flour
1 tsp ground turmeric
1/2 tsp baking powder
2 tbsp chopped parsley
2 eggs
Salt & pepper
Heat oven to 200C. Chop cauliflower into florets, mix with olive oil and turmeric, and roast for about 15-20 minutes until the cauliflower is soft and browned at the edges.
Place the cauliflower along with all the other ingredients into a blender and pulse until combined – don’t make it too fine.
Heat oil in a pan and place spoonfuls of the mixture into the pan. Press down into round patties and cook on each side for about 3-4 minutes until browned. Serve with pan-fried halloumi, avocado and lime.
Chef tips:
- The fritters can be made in advance and then heated in the oven for about 10 minutes.
- The cauliflower can be roasted 1-2 days before and kept in the fridge
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Doctor’s Kitchen Umami Mushroom Tacos
350g shiitake mushrooms (or any mushrooms), sliced
1 red onion, sliced into thin wedges
400g tin black-eyed beans (or black beans)
2 sweetcorn cobs, kernels removed
1/2 tbsp olive oil
Seasoning
Fresh mixed herbs – parsley, coriander
Marinade ingredients:
3 tbsp olive oil
2 tsp Cajun spice blend (or smoked paprika)
1 tbsp maple syrup
1 tbsp soy sauce
Seasoning
To serve:
Corn tacos
1-2 avocados, peeled and chopped
Cherry tomatoes, cubed
Lettuce of choice
Preheat oven to 200C. Place the mushrooms and onion into a baking tin and roast for about 15 minutes to dry out. Mix together marinade ingredients and then stir into the mushroom and onion mixture along with the beans and corn kernels. Roast for a further 15 minutes. Remove from the oven and stir through the chopped herbs. Serve in corn tacos, topped with avocado, lettuce and tomatoes.
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1970s Style Stuffed Mushrooms
4 large Portobello Mushrooms
4-5 chestnut mushrooms, diced
2 tbsp olive oil
2 cloves garlic, peeled and crushed
Large handful of chopped blanched kale (or spinach)
4 tbsp breadcrumbs
4 slices soft cheese – Taleggio, brie, mozzarella
Preheat the oven to 190C. Remove the stalks from the mushrooms and place the whole mushrooms in a greased ovenproof dish. Finely chop the stalks and add to a pan with the chopped chestnut mushrooms, olive oil and garlic. Fry until soft and then add the kale. Heat for a further 2-3 minutes until all combined. Turn off the heat and add the breadcrumbs and herbs. Divide the mixture among the mushrooms, placing spoonfuls in the cavities. Place in the oven and roast for about 15-20 minutes until soft. Then place a slice of cheese on top and roast for a further 5 minutes.
Chef tips:
- These can be prepared and assembled up to a day in advance and then cooked to order.
- Try adding some cooked quinoa to the stuffing mixture for extra protein.
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Fennel & Cheddar scones
1 bulb fennel, trimmed and chopped into cubes
2 tbsp olive oil
1 tsp fennel seeds
Salt & pepper
190g SR wholemeal flour
1 tsp baking powder
25g cold butter, cubed
25g Philadelphia cheese
80g strong cheddar, grated
3 spring onions, sliced
75ml whole milk
1 egg
Preheat the oven to 190C. Fry the fennel in the olive oil for about 10 minutes until soft and browned. Add the fennel seeds and seasoning and cook for a further 2 minutes. Leave to cool.
In a bowl place the flour and baking powder. Add the butter and Philadephia cheese and rub with your fingertips until the mixture resembles coarse breadcrumbs. Stir in the spring onions and 60g grated cheese. Make a well in the centre and add the egg, milk and cooked fennel. Mix with your hands to form a dough. Place on a floured surface and press into a round about 1 inch thick. Cut into rounds with a pastry cutter. Place on a lined baking tray, brush with egg wash and top with the extra grated cheese. Bake for 20 minutes. Delicious as part of a ploughmans or with soup.
