Tomato and red pepper risotto

Monday, 30 May 2016
Vegan Tomato and Red Pepper Risotto

Before going vegan, I used to love making a big pot of super cheesy tomato risotto. It's one of those meals that is just so comforting. So, of course, I had to try making a vegan alternative. One pot, lots of goodness, an hour of cooking and you get a really yummy and satisfying meal. I used wholegrain risotto rice but you can use white risotto rice or short-grain rice instead. 

Vegan Tomato and Red Pepper Risotto

You will need (serves 2-3): 
1 cup whole grain risotto rice (soaked overnight) 
1 onion
1 red pepper
1 carrot
2 cloves garlic 
1x 400g tin chopped tomatoes
3 tablespoons tomato puree
3 cups vegetable stock (made with one stock cube)
12 cherry tomatoes 
1 teaspoon herbs de provence 
1 teaspoon basil 
4 tablespoons nutritional yeast 
salt and pepper to taste 

Method: 
- Finely chop the onion and cut the carrot and pepper into fairly small chunks. 
- Fry the onion, pepper and carrot in a little olive oil over a medium heat in a large pot for 5 minutes, until softened. 
- Mince the garlic and add this to the pot. Fry everything for a further minute. 
- Cut the cherry tomatoes in half and add these to the pot along with the chopped tomatoes, tomato puree, vegetable stock, risotto rice, herbs and a little salt and pepper.  
- Leave the risotto to simmer over a low heat for an hour, adding more water if necessary. 
- After an hour, add the nutritional yeast and stir through.

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Vegan Tomato and Red Pepper Risotto

Mango, banana and coconut porridge

Monday, 2 May 2016
Mango, Banana and Coconut Porridge

It was really only a matter of time before another porridge recipe popped up on here. In fact, I'm surprised it's taken me this long. I eat porridge for breakfast almost every single morning so I'm always coming up with new flavour combinations to keep it exciting. This mango, banana and coconut combo is one of my absolute favourites at the moment. It just feels so summery! I live in Scotland, where it's still freezing cold outside, so I love having a big warming bowl of oats in the morning, but the tropical flavours in this one make it feel like summer, even though it definitely still feels like winter. 

Mango, Banana and Coconut Porridge

You will need (serves 1): 
1/2 cup oats  
1/2 cup coconut milk/drink
1/2 cup water 
1 tablespoon desiccated coconut 
1 tablespoon pumpkin seeds 
1 banana, chopped into slices
a handful mango chunks

Method: 
- Add all the ingredients, leaving aside half of the banana slices and some mango, to a pot and mix well.
- Cook over a low heat for 5-6 minutes, stirring regularly, until thickened. If the porridge starts to become too thick then just add a little more water until it's the perfect consistency for you.
- Serve with the remaining banana slices, some coconut and a sprinkle of desiccated coconut.

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Mango, Banana and Coconut Porridge