Like me, the majority of us who start off on our careers, university is the first steps to looking after our own health and well being. Along the way we have many cooking disasters and find new tastes.

As I have grown have grown up, my eating & cooking habits have changed a great deal. However one thing that has remained is a need to ensure the food is healthy or tweaked to have, say, wholemeal flour instead of plain flour. As I have become a mother I am more aware of this need to ensure a healthy balanced diet which is good for the mind  & body. There are so many things which are inter-related and connected. We forget what an important part food plays in our life, to keep us fit, healthy & well. So with all of that in mind I am adding another dimension to our blog, please feel free to send me your recipes to try out and add to this or any other section of our blog. Our main aim is to share our passion and love for good vegetarian food for all to enjoy

In recent years there have been many studies looking at how food improves our intelligence and well being. I myself borrowed a book from the library on this very subject, because I want to give my son the best possible start in life. Also being vegetarian I wanted him to have all the necessary nutrients and vitamins needed to grow and develop in life. Actually it does not matter how old we are – all age groups should try and maintain a well balanced diet, one which incorporates all the food groups in every meal. It is vital that, from children to when we become young adults (students), we take the responsibility of  looking after our own well being and food is a very important part of it.

Now that I think about it and look back, when I was away at university, I just cringe at the thought of what I used to eat  as my dinners (a packet of jaffa cakes) and my cooking disasters !!! I remember one time I really fancied having an Indian snack called pawa bateta (flattened rice & potatoes), so I made the correct portion for 1 person but then added the spices for 5 people. That is how I learnt to cook for the family, so … we live & learn. So bearing that in mind and a conversation I had with my cousin, thanks to her ground work, I thought of adding a basic store cupboard list as well to help students, single or couples along the way to make a multitude of cuisines, from these standard ingredients. For example, I use kidney beans for my traditional curry, Mexican, soup, salad, Italian, and Jambalaya rice, so the one ingredient can be used to make 6 different types of meals. So the correct store cupboard ingredients are not only good value for money, but at the same time the ingredients should provide meals filled with vitamins and foods which nourish physically and mentally. Below is a list of what I feel would be good to have from which as mentioned you can make many different vegetarian meals.

Below is a list of some sites that are good to use as a resource for some quick ideas or good recipes to try out. Feel free to forward links if I have missed out on any sites that you would recommend.

Chef in You

Student Cook

Beyond Baked Beans

BBC Student Survival Kit

Student Recipes

Each year as the mango season is upon us we enjoy eating it just as it is meant to be – plain and simple. The other favourite is to have mango pulp (ras) with our meal (it is great served with puri and any curry). Just so as we can prolong the taste and enjoy them well after the season has ended, it is always a good idea to freeze the pulp.

In the Indian culture mangoes are considered to be the king of all fruits, a place which is rightly deserved as the taste, aroma and juice of the fruit are all beyond comparison. In recent times it has become quite the trend to label the food that we eat as super foods or foods that are good for us. In my opinion all food if eaten in the correct quantity is a super food as it is all good for us, some may have qualities that other fruits don’t but that does not mean we eat any less of it. Having said that mangoes are rich in antioxidants, vitamins and dietary minerals &  fibre, hence qualifying as a ideal superfruit.

When I made these ice lollies last year, with my son, they were with just plain mango. So this year I thought I will do two batches, one with just mango and the other with some other fruit mixed in. So I thought of the 5 a day campaign and tried to incorporate as many fruits as I had at the time. Four out of five is not bad and considering they are all rich in vitamin C, A & E and in potassium, phytochemicals, and nutrients. This is one of the main reasons why I like to make these kind of foods at home as I know that it is 100% fruit, not from concentrate and not ladled with sugar and addatives. I know exactly what goes into the lollies and I control the content of fruit and sugar. This is exactly how  it was when we young, as there were no sell by dates on the food we ate nor did it give us any allergies or side effects. The fact that it is so quick and easy to make should be the other deciding factor in making these lollies.

Coincidently when we made the lollies, my son was learning about freezing water to make ice, so this was a perfect way of teaching him the process of creating something that he enjoys eating. He was very excited as a result to see the process, however was quite anxious as the waiting time was too long (freezing time).

Exotic Fruit Ice Lollies

As mentioned I used the fruit I had at home at the time, however you can choose what ever combination you like and perhaps you could even add some herbs. I did this when I made some at my parents place after we went strawberry picking and added some fresh mint to the purée mix, it just adds an extra zing to the lollies. Another thing you can do with this lolly mixture is what I have done, place them in some ice cube trays and use as ice cubes for cocktails and punches.

Ingredients

Preparation time: 15 mins        Serves: 8 to 10

1 mango chopped

1/2 pineapple chopped

2 peaches chopped

2 kiwi fruits chopped into cubes

sugar to taste

Method

1) Purée all the fruit apart from the kiwi fruit in a hand blender, adding sugar to taste.

2) Once you have the correct taste then check to make sure the mixture is not too thick, you can add water at this point to make it a pouring consistency. Pour into the lolly moulds or ice cube trays and freeze for a few hours, enjoy on a lovely hot day.

Asparagus is a fairly new addition to my kitchen, about four years I would say. Usually I just roast the asparagus in a griddle pan or under the grill with some olive oil and then sprinkle some salt and drizzle either lemon, vinegar or balsamic vinegar. This simple vegetable tastes just great as it has a very distinct flavour. I remember making mashed asparagus for my son when he was a baby and my mother saying will he like that? As she had never tried it before, I asked her to try it and she thought it was an ok taste. I am glad that I have introduced such great flavours to my son from an early age, as it has introduced him to a great range of flavours, textures and tastes.

Recently, when I saw a recipe on one of the blogs I regularly visit, I thought I have to try it because the  British asparagus season does not last very long. It is said that Asparagus is high in potassium, folic acid and low in sodium and calories, and is good for us as it does not contain any fat or cholesterol. I am a great believer in eating the right foods to help us maintain a healthy lifestyle and if the food that I eat contains things I know that are good for our health/well-being then we should eat more of them. As a result I was glad that I tried this recipe. It was a great hit with the family and a recipe which I will make again with a few changes next time.

Asparagus Pesto

I made a few changes to the original  recipe that I had seen as I did not have all the ingredients. You can use any nuts you like instead of the mixed nuts, I just used them as I keep some ready ground and it was a quick thing to add to the pesto.  I used spaghetti because I like it, but you can use any pasta that you have. In stead of the basil perhaps you can use any other herb, just experiment

Ingredients

Preparation time: 15 mins        Cooking time: 15 mins       Serves: 4

500g asparagus

1 large clove of garlic chopped

a handful of basil torn

1/4 cup ground mixed nuts (almonds, cashew, pistachios)

1/4 cup extra virgin olive oil

salt, pepper,  & lemon juice to taste

1 handful of spaghetti or as per your measure

Method

1) In some salted boiling water blanch the asparagus for about 4 to 5 minutes. In the mean time prepare all the other ingredients for the pesto and place in the blender.

2) Once the asparagus are a bright green colour and still slightly firm when pressed remove from the boiling water and run under the cold water tap to stop the cooking process. I used a fork to remove from the water to place in a strainer. Keep aside.

3) In the same water place the spaghetti ensuring the vessel is large enough for the spaghetti to be cooked. This added more flavour to the pasta and did not waste the water. Cook for 10 mins or as per the cooking ingredients to the pasta being used.

4) Trim the tips of the asparagus and keep aside to toss into the spaghetti later.  Roughly chop the ends and add to the remaining ingredients in the blender. Process to a paste or the required consistency.

5) Once the spaghetti is cooked, drain and run under some cold water to remove the starch and stop from cooking further. Mix with the prepared pesto and the chopped spears of the asparagus. Drizzle with some extra virgin oilve oil and you are ready to serve. Bon Appetite !

When the weather warms up it is always good to have foods that are going to fill us up, be good for us and are simple, easy and fuss free dishes to create. This salad is just that, it ticks all those boxes and the great flavours are an added bonus. I cannot remember how I came about this combination, but I have been making this salad for some years and it is great as an accompanying dish as well as on it’s own for a light lunch. A few basic ingredients put together to create a dish that even children enjoy, as my son loves having this salad.

Greek Salad

I do not add salt to this salad as the feta cheese is very salty, however if you are not using feta cheese then you may want to add a little salt.

Ingredients

Preparation time: 10 mins                 Serves: 2

175 g baby leaf spinach

250 g  cherry or baby plum tomatoes (cut in half if too big)

1 cup black olives (pitted) split in half

1/2 cup feta cheese cubed

a big glug of olive oil

fresh crushed black pepper to taste

Method

1) Remove any large stalks of the spinach. Ensure that the spinach is dry and then place in a large bowl. To this add the remaining ingredients, mix well together and you are ready to serve.

I only started using pesto after marriage and used to buy ready made jars. It was a convenient thing to do, as at the time I was on an interior design course on Tuesday evenings, so that was a pasta day . It used to be a chore to find the vegetarian version of this classic Italian dish. Then about three or four years back I had bought a basil plant for the kitchen window sill and it had produces so many basil leaves, so I thought I should venture into making my own pesto. It was successful and so simple to make that I decided I would buy a basil plant each Spring and make my own pesto.

From looking at various TV chefs and other recipes, as well as a friend (who lives in Italy) telling me that I do not need to add cheese or pine nuts (as they are so expensive), just normal salted nuts are fine – I started making my own version as below. To make it more creamy I sometimes use almond, cashew, and pistachios nuts powder.

There are many uses for pesto, not only as a pasta sauce but also as a dressing for salads, for adding flavour to soups, a spread for sandwiches and roasted mushroom or eggplant. You can also create many different versions like I did by adding the sun-dried tomatoes. Other herbs and vegetables can also be added to give it an extra added flavour.

Sun-dried Tomato & Basil Pesto

I keep sun-dried tomatoes without the oil, if you have that then that is fine to use, you can even use the oil from it to give the pesto an extra tangy flavour. The pesto will store well in the fridge for 3 weeks and can be frozen for up to 3 months.

Ingredients

Preparation time: 10 mins       Cooking time: 10mins       Makes: about 1 cup

2 cups basil leaves roughly torn

1 cup sun-dried tomato (about 12) soaked in hot water for 10 mins

2 cloves of garlic

1/4 cup extra virgin olive oil

1 tbsp lemon juice

1 tsp salt

Method

1) Boil some water and place the sun-dried tomatoes in 1 cup water, set aside. Pick the basil leaves, wash and tear them roughly and place in a blender.

2) Drain the sundried tomatoes and put in the blender with the remaining ingredients. Blend to a smooth paste, taste for salt and lemon juice, add if required. Hey presto your pesto is ready to be served as needed

On a recent visit to my local library I met a friend who was looking for ideas on hosting a dinner party for a few friends. She was thinking of a Moroccan theme so in my enthusiasm  I suggested serving Moroccan Style Vegetables with Couscous as it is so simple to make and would fit the theme she was thinking of.

I first saw a version of this recipe a couple of years back in a supermarket magazine where it was giving ideas on how to use a tagine and this was the vegetarian option. The vegetables were slightly different in the magazine so when I recreated it at home, I just used the vegetables that I had and it turned out to be really good. As I don’t have a tagine I just roasted the vegetables in the oven.

This recipe reminds me of the time when we went on a desert safari excursion on a trip to Dubai.  The desert  safari included a traditional meal and this dish was served as the vegetarian option. The vegetables were less tasty but the idea of the couscous I got from there so I mixed the two together to create this meal.

This dish of Moroccan Style Vegetables with Couscous works well for large gatherings where you want to try and have fuss free cooking plus it would be good to take on picnics as it tastes good when served cold. The best thing about this dish is the fact that not only is it simple to make,  especially for a large group, but it is vibrantly colourful, which to me is brilliant as half of the way we enjoy food comes from the visual impact.

I was told by Parita from Parita’s World about this event on Moroccan food hosted by Home Cook Recipes and originated by Holy Cow!

I look forward to seeing other vegetarian/vegan recipes from this event.

Moroccan Style Vegetables with Couscous

As mentioned before, you can use any Mediterranean style vegetables and you can add chillies if you want to make it more spicier. This mixture of vegetables also works well in wraps for an alternative lunch. I have found that the couscous requires a lot of salt in order for it to have a well balanced taste, I would say start by adding a little at a time to make sure it does not get too salty. The spice mix used to flavour the cous cous is a pre blended mix, however you can use either similar ingredients or any other spice mix that you feel will complement the flavours.

Ingredients

Preparation time: 20 mins          Cooking time: 1 hr         Serves: 4 to 6

For the vegetables

3 Courgettes (Zucchini) cut in chunks

4 red onions sliced

3 capsicums (Bell peppers) – one in each colour – red, green & yellow or orange

1 medium butter nut squash cubed into 2cm pieces

salt & pepper to taste

2 tsp each of ground cumin(jeeru) and cinnamon (taj) powder

2 tsp paprika powder

3 tbsp olive oil

For the Couscous

3 cups couscous

420 g canned chick peas drained and rinsed

3 tsp salt

2 tsp Arabic seasoning mix (cumin, coriander, black pepper, fenugreek, garlic, ginger, mint, onion, cloves, cinnamon, chilli and aniseed powder)

juice of 1 lemon

3 tbp olive oil

hot water

Method

1) Pre -heat the oven to 200′C. Chop all the vegetables into large chunks about 2 cm cubed pieces. For the zucchini/courgette I cut it half length ways and then chopped it into 1 cm semi circles. For the butternut squash I have learnt the hard way that you need proper sharp knife and peeler. Here is an excellent article on how to peel and cut butternut squash from SimplyRecipes.com

2) In a  large baking tray place all the vegetables, and pour the olive oil over the vegetables together with the spices and salt, mix thoroughly and place in the oven.

3) While the vegetables are cooking, prepare the couscous. Drain & rinse the chick peas and keep aside. Boil some water. In a large bowl, place the couscous, chick peas, seasoning and all the other ingredients. Pour boiling hot water, enough to cover the couscous and 2 cms extra and mix with a fork.  Making sure all the grains of couscous are coated with the spice, olive oil and lemon juice, keep on mixing at regular intervals just to make sure that the grains of couscous don’t lump together. Once the water has absorbed taste the couscous for the correct balance of flavours and to make sure the couscous is al dente, you can add a little extra hot water if needed and mix again with a fork.

4) Check on the vegetables and mix at regular intervals to ensure that the vegetables cook evenly and the spices mix well together. They should be cooked in about 30 mins, check to make sure, once cooked remove from the oven and you are ready to serve with the couscous, enjoy and let me know how you enjoyed the flavours.