This is another recipe which I absolutely love. I’m not sure where it originally came from and it’s been tweaked over time to suit the Brown household. It takes a little bit of preparation and requires a food processor or something to mix/chop the ingredients (I use a magic bullet type thing) but it’s definitely worth the effort

Ingredients:
A couple of packets of asparagus tips
A packet of trimmed green beans
1 red chilli (or a heaped teaspoon of lazy chillies)
1 inch of fresh ginger root (or rough equivalent of lazy ginger)
1 big clove of garlic
6 spring onions
3 tablespoon of smooth peanut butter (you can use chunky if preferred but smooth is baby friendly for Zara)
3 tablespoons of soy sauce (low salt preferable)
3 tablespoons water
Tagliatelle – enough for however many people you are serving (I use 6 balls of it)
Groundnut oil
Sesame oil
A handful of pinenuts to garnish

To make:
1) In a food processor mix the chopped spring onions, chopped garlic, chopped ginger and chopped chilli until you have a nice paste of finely chopped ingredients.

2) Chop the asparagus and the green beans into 1 inch pieces

3) Put the tagliatelle onto cook for however long it takes – 10/12 minutes usually

4) Steam the asparagus and green beans for a few minutes until almost cooked

5) Make the sauce by adding the peanut butter, soy sauce and water into the food processor and blending until you get a smooth paste

6) Using the groundnut oil fry the chilli and ginger paste for a few minutes before adding in the steamed vegetables and continuing to cook for another couple of minutes.

7) Once the veggies are cooked add a dollop of sesame oil to the pan and then pour in the peanut sauce and mix, once this has cooked for a minute or so add in the cooked tagliatelle and mix thoroughly.
Put onto plates to serve and garnish with a few pinenuts.

Enjoy

I thought it was about time I started sharing some of my favourite vegetarian recipes on here and to start off with I’m going to share one of my favourites. My husband originally taught me how to make this one and with a bit of tweaking to perfect it I think I’ve come up with a very tasty veggie chilli. We quite frequently dish this one up when we have meat eaters coming for dinner and it goes down very well with them aswell

This meal can serve between 4 and 6 though we tend to put half of it in the fridge and have it a couple of days later so for us it’s a meal that does 2 evenings

Ingredients:
1 Red Pepper
1 Red Onion
2 Cloves of Garlic
1 heaped teaspoon of lazy chillies or if you have it one chopped red chilli instead
A punnet of mushrooms (just one of the typical sized ones you get in supermarket)
2 tins kidney beans in chilli sauce
1 tin chickpeas
1 tin chopped tomatos
Half a bag of frozen Quorn mince

To make:
1) Chop the red onion, red pepper, garlic, chilli (if not using lazy chillies), mushrooms
2) Fry the red onion in some vegetable oil for a few minutes until starting to soften
3) Add the red pepper and continue to fry for a couple of minutes before adding the garlic, chilli and mushrooms. Then continue to fry until the mushrooms are starting to cook (I just taste one to see – usually just 3/4 minutes).
4) Once mushrooms starting to soften, pour into the pan the tinned chopped tomatos, 2 tins of kidney beans complete with chilli sauce, the drained chickpeas and half the bag of frozen Quorn mince (you can cook this from frozen!). I then use one of the kidney bean tins to fill with water and add to the mix though you can use some vegetable stock if you prefer.
5) Leave everything to simmer for 20 minutes or so (when it tastes cooked it is!).

Serve with whatever you like, rice, nachos, baked potatoes, refried beans, sour cream, guacamole or anything else you care to eat it with

If reheating some for another day I find it helps if I add another tin of chopped tomatos to the saved mix before reheating as it keeps it nice and moist.

Enjoy!

This photo was taken mid cooking so it really doesn’t do it justice but you get the idea