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recipe

Food & Drink, Kitchen Staples

AD | Quorn Lime and Coconut Vegan Curry Recipe

lime and coconut vegan curry

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quorn vegan curry recipe

You may remember a few weeks ago I got to chat with Ben Fogle about all things flexitarianism.  Ben had been filming a short video for Quorn with Duncan Williamson, WWF UK’s Food Policy Manager, when I got the exciting chance to catch up with him, and I’m really pleased to say the final video is now ready.

In the video, Ben and Duncan discuss the impact of our modern, meat-eating diets on the planet and how meat reduction could be healthier for us and for the environment. I always find it’s food for thought to find that switching to one or two meat-free meals a week could significantly reduce your carbon footprint. Duncan points out that food production is responsible for 69% of water usage, and Quorn’s research has found that one quarter pounder burger requires 2,800 litres of water – that’s 11,200 cups of tea or 45 personal showers! So even more reason to try and go meat-free once or twice a week.

I’m sure you’ll agree it’s a really interesting and thought-provoking watch:

As I eluded to in the first post, I’m a huge fan of Quorn, and found it invaluable in my transition from firstly meat eater to flexitarian, and then from flexitarian to vegetarian.

Whilst I’ve been vegetarian for 12 years now, right now I am trying to incorporate a more vegan diet into my life.  Whilst I don’t know if I will ever be 100% vegan, reducing my consumption of dairy where I can is something I am definitely on board with.

Whilst a lot of Quorn products do contain small amounts of egg white or milk ingredients, thankfully Quorn has developed a great vegan range, including my beloved Fishless Fingers, that is expanding all the time (and you don’t have to be vegan to enjoy!).

I find Quorn particularly invaluable when I want something quick, easy and tasty during the week, after a long day at work.  The ability to take something protein-packed from the freezer to create a healthy dinner when I’m time-pressed is something that makes my life so much easier!

lime and coconut vegan curry

One of my favourite midweek meals to cook is this tasty lime and coconut vegan curry, that’s made with Quorn Vegan Pieces.  As well as being downright delicious, the dish comes together in about 20 minutes and uses just one pot.  My kind of midweek meal!

Here’s the recipe!

Quorn Lime and Coconut Vegan Curry

Make this delicious vegan lime and coconut curry, made with Quorn Vegan Pieces. The dish is made in one pan in just 20 minutes, making it perfect for a no-fuss, tasty weeknight dinner.
Prep Time 3 minutes
Cook Time 20 minutes
Servings 3

Ingredients

  • 1 bag Quorn Vegan Pieces 280g
  • 2 small limes - juiced
  • 250 ml vegetable stock
  • 1 red onion - finely diced
  • 1 fresh red chilli - finely diced
  • 1/2 can coconut milk
  • Handful of fresh coriander - finely chopped and a little more to garnish
  • 1 tablespoon olive oil
  • 1 teaspoon powdered turmeric
  • 1/4 teaspoon chilli flakes
  • 1 teaspoon cornflour mixed into one tablespoon water
  • Salt and pepper to season

Instructions

  1. Heat the olive oil in a large frying pan, and add the onion, cooking on a medium heat until the onions are translucent.
  2. Add the frozen Quorn vegan pieces (there's no need to defrost them) and diced red chilli to the onions, and cook for 2 to 3 minutes.
  3. Next add the vegetable stock, lime juice, fresh coriander and chilli flakes and bring to a boil, before allowing the ingredients to simmer for 5 minutes.
  4. Add the coconut milk and turmeric to the pan, bring back to the boil, and then allow to simmer for a further 5 minutes.
  5. Next, add the cornflour mixed with water to the pan, stir well, and cook for a further 2-3 minutes on high heat.
  6. Season with salt and pepper as required.
  7. Serve with rice and garnish with a sprinkling of freshly chopped coriander.

quorn vegan pieces

Enjoy!

Food & Drink, Kitchen Staples

AD | Organic Cherry Granola Recipe with Wake Up to Organic

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organic cherry granola recipe

It’s Wake Up to Organic Day on Wednesday 14th June, and this event, ran by the Organic Trade Board, sees independent retailers all over the UK dishing up free organic mini breakfasts to their customers.  Free breakfast!  Have I got your attention now?

The aim of Wake Up to Organic Day is to show you how easy it can be to switch to an organic breakfast, and to showcase the fabulous range of organic food and drink that your local independent stores and cafés offer.  I’m definitely on board with this, and will be seeking out my local store to take part.  You can find which stores near you are taking part using the handy tool on the Wake Up To Organic website.  I’ve found there are 9 stores alone in Edinburgh taking part – from Earthy Foods to Dig In Bruntsfield – so I am sure you’ll be well catered for wherever you are!

If you go along, be sure to share on social media using the hashtag #WakeUpToOrganic

If you can’t make it along, I’ve put together a mainly organic cherry granola breakfast that you can easily make, that’s really delicious and a store cupboard favourite!

Organic Cherry Granola

Ingredients

wake up to organic

(adapted from Cookie and Kate)

4 cups of organic oats

1 cup flaked organic almonds

¼ cup organic walnuts

¼ cup organic sunflower seeds

¼ cup organic cacoa nibs

¼ cup organic desiccated coconut

¾ teaspoon sea salt

½ teaspoon cinnamon

½ cup melted organic coconut oil (30-40 seconds in the microwave is sufficient enough to melt the oil)

½ cup maple syrup

1 teaspoon vanilla extract

¾ cup dried cherries (keep to the side until the end)

Method

Preheat your oven to 180°C

To make the organic cherry granola, in a large bowl combine all of the dry ingredients (apart from the cherries) and mix well.

Next add the maple syrup, vanilla extract and melted coconut oil and stir well.

Spoon the mixture on to a large baking tray and bake for around 30 minutes, stirring half way.

Once golden brown and clumpy, remove from the oven and leave to cool completely.

Once completely cool, add the dried cherries, and decant into a airtight storage jar.  The granola will store for up to two weeks, although you I dare you to make it last that long!

Serve with fresh cold milk, sprinkled on top of yoghurt or as a snack straight from the jar.  Either way it’s organic and delicious!

cherry granola recipe