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Spring Veggie Recipes

Seasonal Veggie Ideas for spring

Hi lovelies, isn’t it gorgeous to be in springtime ! The feeling that summer is almost with us is so invigorating and it has inspired me to get back in the kitchen and enjoy using all the seasonal veg which are flooding into the shops and markets right now, how about you … anyone else going veggie mad right about now ? (or am I the only one ๐Ÿ˜†). As several of you have been asking for new salad ideas I got some delicious summery salads ready for this week but as the weather has been a bit on the chilly side our planned BBQ on the long weekend got shifted indoors and so I had to fire up the heat on the veggies too. Here are some of those dishes which may come in handy over this weekend for you guys too.

I love to make lots of veggie side dishes with our family meals because they make up the bulk of my meal as the meat has taken a bit of a sidestep from the main attraction these days. I decided to cut out most of ย the meat from my diet at the begining of the year and the “going plant-based” was more about me doing my bit for the environment rather than not eating meat. After Christmas where we had been overloaded with Turkey, Beef, Fried Breakies and the like I felt I needed a bit of a reset in January. Anyway, fast forward to now and not even a bacon sarnie seems to be enticing me back to the carnivorous side of life. This means that I am swimming in veggie recipes and will happily share some ideas with you guys over the coming months. And, I would love to hear if any of you have turned up the “plant-based” eating and reduced your meat and how you are getting along with it.

Here ๐Ÿ‘‡๐Ÿผ are a few of the side dishes I made to go along side the lamb cutlets for our bank holiday get together, they are really child friendly and everyone tucked in without a sideways glance. Being very simple to make (no need to muck about for ages in the kitchen !), they may not look the most sophisticated of recipes but they taste delicious hot, tepid and cold which I love as it means you can eat when ever you are ready rather than relying on every dish to be piping hot at the same time, plus you have loads of leftovers for easy mid week dinners too.

Have a gorgeous weekend lovelies xo๐Ÿ’•

Spring Veggie Recipes for the weekend

Roasted Carrots and Asparagus

Yields4 Servings

Ingredients
 4 super large organic carrots (those enormous ones that get left in the bottom of the fridge !)
 2 bunches of large asparagus
 rice bran oil or cooking oil of your choice
 rock or maldon salt flakes
 ras el hanout or harissa powder
 zatar
 half a lemon
 Optional extras: grated parmesan or nutritional yeast flakes.

1

Turn your oven on to about 200-220 degrees.

2

I like to use organic carrots here then there is no need to peel them. Cut your carrots in half length ways and then in half again. Lay them out on a big roasting tin. Drizzle with rice bran oil (or what ever oil you prefer, coconut is also good here), sprinkle with ras el hanout or harissa powder (which ever you have in the cupboard) and then turn everything over together so the carrots are well coated. Sprinkle with salt and pop in a hot oven for about 20-30 minutes until they start to soften and catch colour round the edges.

3

Meanwhile cut the wooden part of the asparagus off. Add the asparagus spears on top of the carrots after they have had the 20-30 minutes head start. Sprinkle with more of the herbs from earlier or Zatar or toasted cumin seeds and a drizzle more oil. Add the tray back in for another 12-15 minutes or so but keep any eye out as you don't want to over cook the asparagus.

4

If you fancy grating some parmesan over the top then add that at the end of cooking and give the veggies another few minutes in the oven to brown the cheese. For a vegan option you could sprinkle over the nutritional yeast flakes before serving if you prefer them (that's what I was going to do but I forgot !).

5

Once they are all cooked, lay them out on a platter with a big squeeze of lemon juice. They are delicious hot/tepid or cold and taste even better the next day as left overs so you could make them ahead of time if you prefer.

Ingredients

Ingredients
 4 super large organic carrots (those enormous ones that get left in the bottom of the fridge !)
 2 bunches of large asparagus
 rice bran oil or cooking oil of your choice
 rock or maldon salt flakes
 ras el hanout or harissa powder
 zatar
 half a lemon
 Optional extras: grated parmesan or nutritional yeast flakes.

Directions

1

Turn your oven on to about 200-220 degrees.

2

I like to use organic carrots here then there is no need to peel them. Cut your carrots in half length ways and then in half again. Lay them out on a big roasting tin. Drizzle with rice bran oil (or what ever oil you prefer, coconut is also good here), sprinkle with ras el hanout or harissa powder (which ever you have in the cupboard) and then turn everything over together so the carrots are well coated. Sprinkle with salt and pop in a hot oven for about 20-30 minutes until they start to soften and catch colour round the edges.

3

Meanwhile cut the wooden part of the asparagus off. Add the asparagus spears on top of the carrots after they have had the 20-30 minutes head start. Sprinkle with more of the herbs from earlier or Zatar or toasted cumin seeds and a drizzle more oil. Add the tray back in for another 12-15 minutes or so but keep any eye out as you don't want to over cook the asparagus.

4

If you fancy grating some parmesan over the top then add that at the end of cooking and give the veggies another few minutes in the oven to brown the cheese. For a vegan option you could sprinkle over the nutritional yeast flakes before serving if you prefer them (that's what I was going to do but I forgot !).

5

Once they are all cooked, lay them out on a platter with a big squeeze of lemon juice. They are delicious hot/tepid or cold and taste even better the next day as left overs so you could make them ahead of time if you prefer.

Roasted Carrots and Asparagus

Chargrilled purple sprouting broccoli with smoked garlic and chilli

Yields4 Servings

Ingredients
 400 g purple sprouting broccoli
 1 large red chilli
 4 fat cloves smoked garlic
 90 g olive oil
 1/2 a lemon or lime - juice

1

Firstly fill your sink or a bowl large enough to fit the broccoli, with cold water. Once that is ready, lightly steam your purple sprouting broccoli for about 2-3 minutes, until just tender and still a vibrant colour, you do not want to over cook them or they will go soggy. Stop the broccoli cooking any further by immediately popping them in the sink or bowl with the cold water. Once they are cool to touch shake the water off and pop them on a tea-towel and wrap them up to dry.

2

Cut the chilli open and remove the seeds then slice the chilli into circles or strips.

3

Peel the smoked garlic and slice them all (not to fine as you want a bit of crunch later).

4

Pop a griddle pan on to warm up on a high heat. It needs to be very hot before you start to cook the purple sprouting broccoli. Once the purple sprouting is dry, drizzle them with a bit of olive oil to lightly coat them. Start laying them out on the piping hot griddle pan to char, don't be tempted to cram them all in as if they are too tightly packed they will not char well. Once they are marked on one side, turn them over and repeat until they are all nicely coloured all over. Take them out and layout the broccoli on your serving dish. Keep going until all your broccoli is charred.

5

Measure out the olive oil into a pan, add in the chilli and garlic and cook on a medium heat, gently stirring until the garlic takes on some colour (you do not want them to burn). Once this is ready pour over the cooked broccoli.

6

Squeeze over half a lemon or lime juice and a bit more salt if you fancy.

7

This can be served hot, tepid or cold and is great eaten as leftovers with other veggies, in scrambled egg or in a salad the next day too.

Ingredients

Ingredients
 400 g purple sprouting broccoli
 1 large red chilli
 4 fat cloves smoked garlic
 90 g olive oil
 1/2 a lemon or lime - juice

Directions

1

Firstly fill your sink or a bowl large enough to fit the broccoli, with cold water. Once that is ready, lightly steam your purple sprouting broccoli for about 2-3 minutes, until just tender and still a vibrant colour, you do not want to over cook them or they will go soggy. Stop the broccoli cooking any further by immediately popping them in the sink or bowl with the cold water. Once they are cool to touch shake the water off and pop them on a tea-towel and wrap them up to dry.

2

Cut the chilli open and remove the seeds then slice the chilli into circles or strips.

3

Peel the smoked garlic and slice them all (not to fine as you want a bit of crunch later).

4

Pop a griddle pan on to warm up on a high heat. It needs to be very hot before you start to cook the purple sprouting broccoli. Once the purple sprouting is dry, drizzle them with a bit of olive oil to lightly coat them. Start laying them out on the piping hot griddle pan to char, don't be tempted to cram them all in as if they are too tightly packed they will not char well. Once they are marked on one side, turn them over and repeat until they are all nicely coloured all over. Take them out and layout the broccoli on your serving dish. Keep going until all your broccoli is charred.

5

Measure out the olive oil into a pan, add in the chilli and garlic and cook on a medium heat, gently stirring until the garlic takes on some colour (you do not want them to burn). Once this is ready pour over the cooked broccoli.

6

Squeeze over half a lemon or lime juice and a bit more salt if you fancy.

7

This can be served hot, tepid or cold and is great eaten as leftovers with other veggies, in scrambled egg or in a salad the next day too.

Chargrilled purple sprouting broccoli with smoked garlic and chilli

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