Taking my patented veggie mince recipe to the next level, in my awesome vegetarian Chili.
If you haven’t checked out my Vegetarian Mince Meat recipe, you are going to need to create a batch for this recipe.
I have also created a new tomato sauce recipe, this time made out of the finest tomatoes, roasted and then turned into sauce.
Continue reading “Vegetarian Chili”
I take my first ever Italian meal experience, and create a vegetarian version that is very hard to beat! A must for any student household.
My first ever (bastardised) Italian meal was Spaghetti Bolognese, a wonderful staple of the student household.
There used to be vats of it in our student house, and I ate it for years, day in, day out.
Then (as you can imagine) I got impressively sick of it, and didn’t eat it again for many, many years. Until I created this vegetarian version, which I come back to again and again.
Vegetarian Mince Meat
Tomato Sauce
For the meal
Making the Mince Meat
Preheat your oven to 180C/350F/Gas Mark 5
1. Put the mushrooms in a baking tray and cover and coat with Olive Oil.
2. Chop the garlic cloves, and spread evenly amongst the mushrooms.
3. Cut the butter into cubes, and dot around the mushrooms.
4. Place into the oven, and cook for 30mins.
5. When cooked, put the mushrooms and all of the butter and garlic, into the food processor.
6. Pulse five times to cut the mushrooms up a bit.
7. Add the spinach in, and blitz until it resembles breadcrumbs. Do not blitz to a paste so take your time.
For the Tomato Sauce
1. Chop up the garlic and add to a saucepan with the onion, carrot and celery, on a medium hob heat, frying gently in Olive Oil for a few minutes.
2. Add the chopped tomatoes to the saucepan along with the tomato puree, stirring it to mix, and leave to heat up to a boil.
3. At this point, add in the Balsamic Vinegar and the sugar and mix thoroughly. Leave the sauce to cook for 45mins.
4. At the end of cooking, add salt and pepper to taste, along with some Basil.
Bolgnese please!
1. Add the mince meat to the tomato sauce and simmer on a low heat.
2. In a large pan, fill it with water and add a lot of salt.
3. Place the pasta into it when boiling, and cook for as long as it suggests on the packet.
4. Drain the pasta and put into a bowl.
5. Cover the pasta with the Bolognese mixture.
Grate some parmesan over the top and eat, its as good as the meaty alternative.
Bolognese sauce, known in Italian as ragù (alla) bolognese, or simply ragù, is a meat-based sauce originating from Bologna, Italy. In Italian cuisine, it is customarily used to dress “tagliatelle al ragù” and to prepare “lasagne alla bolognese“. In the absence of tagliatelle, it can also be used with other broad, flat pasta shapes, such as pappardelle or fettuccine. Genuine ragù alla bolognese is a slowly cooked sauce, and its preparation involves several techniques, including sweating, sautéing and braising. Ingredients include a characteristic soffritto of onion, celery and carrot, different types of minced or finely chopped beef, often alongside small amounts of fatty pork. Red wine and a small amount of tomato concentrate or tomatoes are added, and the dish is then gently simmered at length to produce a thick sauce.
The earliest documented recipe of an Italian meat-based sauce (ragù) served with pasta comes from late 18th century Imola, near Bologna. A recipe for a meat sauce for pasta that is specifically described as being “bolognese” appeared in Pellegrino Artusi’s cookbook of 1891. The ragù alla bolognese that is now traditionally associated with tagliatelle and lasagne is somewhat different from Artusi’s recipe. Many traditional variations currently exist. In 1982 the Italian Academy of Cuisine registered a recipe for authentic ragù alla bolognese with the Bologna Chamber of Commerce (incorporating some fresh pancetta and a little milk). In Italy, ragù alla bolognese is often referred to simply as ragù; and in Bologna, tagliatella.
Outside Italy, the phrase “Bolognese sauce” often refers to a tomato-based sauce to which mince (beef or pork) has been added; such sauces typically bear little resemblance to ragù alla bolognese. Whereas in Italy ragù is not used with spaghetti, so-called spaghetti bolognese has become a popular dish in many other parts of the world.
Information courtesy of Wikipedia
I do love a good sausage roll, but these vegetarian ones are very hard to beat.
As I had posted in an earlier recipe, I am a great lover of Sausage Rolls.
But what about my vegetarian friends?
Good question, these are a delight, receiving reviews such as “these are amazing” to “OMG give me more!”. From Carnivores.
The easy way to make pizza on a budget, as well as on a tight schedule.
I do make a full scale version of my pizza recipe, using previously posted recipes, but I am a person who works heavily, and doesn’t always have the time to prove bread, etc.
In that case., I have a quick base recipe that really works, and allows me to eat pizza whenever I want.
Continue reading “Cheats Pizza”
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