Roasted Vegetable Sheetpan Shawarma with Spinach Hummus

A flavour party in your mouth.

016758516c5dfc487554287bfb498945973caadb45

Hello and welcome to the first recipe of 2018! Having survived my first year of college without a kitchen, I felt like I needed to take baby steps in the kitchen. You’d be surprised by how unsteady your hands can be when you haven’t handled a knife in ages.

016816a9d43248bceb8c14322a7de64df01679f61a

So here we are: right back at the basics. There’s nothing complicated here: just chopping some vegetables, making a marinade and handling a blender, surely I could get that right? If you want to go a step further, then you can make your own naan bread (which is precisely what I did) using this recipe.

DSC_0354 (2)

013b6bd199c98249ad623c77f3c7e49cf6d9846e64

Quick rundown: you’ve got your brown sugar carrots, your curry roasted cauliflower and the creamy spinach hummus that ties it all together. This is a really weekday lunch idea, if you want you can roast some extra broccoli and have different variations of vegetables throughout the week! I can also see this as a post-workout meal, you’ve got to load up on all those healthy vegetables!

Roasted Vegetable Sheetpan Shawarma

Ingredients:

For the shawarma:

  • 3 tbsp olive oil
  • 2 tbsp brown sugar
  • 1 tsp ground cinnamon
  • 5-6 medium carrots
  • 250g cauliflower, roughly chopped into florets
  • 3 tbsp vegetable oil
  • 1 tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp cayenne pepper
  • ½ tsp ground black pepper
  • 2 red onions, roughly chopped
  • 1 lemon, sliced in half
  • 4 pieces of naan bread or 4 pita pockets

For the spinach hummus: 

  • 1×400g can of tinned chickpeas
  • ½ cup olive oil
  • 3 garlic cloves, peeled
  • 1 tsp ground cumin
  • ½ cup fresh spinach, chopped
  • A handful of fresh parsley, torn

Method:

  1. Start by preparing the vegetables. In a small bowl, toss together the olive oil, brown sugar and cinnamon. Chop the carrots into sticks that are about an inch long. Toss the carrots and brown sugar mixture together, ensuring that the carrots are completely coated in the sugar. Set aside.
  2. In a large bowl, throw together the vegetable oil, turmeric, cumin, coriander, cayenne pepper and black pepper and stir to combine. Toss the cauliflower with this curry mixture and make sure that the cauliflower is completely coated in the mixture.
  3. Preheat your oven to 180°C/350°F. Lay the brown sugar carrots, curry cauliflower and sliced red onions in a single layer on a large sheet pan. Place the lemon halves on opposite ends of the sheetpan. Drizzle some olive oil over the vegetables and top with a crack of salt and pepper.
  4. Roast the vegetables in the oven for about 25 minutes or until the cauliflower is soft. Whilst the veg are in the oven, combine all the ingredients for the spinach hummus in a food processor and pulse for about 2 minutes. The texture should be smooth but slightly runny, closer to ricotta cheese.
  5. To assemble, spread the spinach hummus on the naan/pita and top with an assortment of the roasted vegetables. Squeeze some of the roasted lemon over the shawarma. Enjoy!

 

 

Advertisements

Herby Halloumi Heirloom Tomato Bake

That alliteration in the recipe title actually gave me goosebumps.


My mum’s been at it again folks, we have ripe tomatoes in our garden! If you don’t follow me on Instagram, firstly hop to it my username is @lifeisohsodandy! Secondly, you wouldn’t know about our chickens. Yes, we have chickens. You may have seen the first hen who was a gift to my mother from a friend in this post, her name is Butters. We thought that Butters was lonely, so we arranged for a rooster to keep her company and his name is Rodney. Don’t they make a sporting pair?


Whilst they are fascinating creatures to observe, they are wreaking havoc in the vegetable garden. Our gardener has recently locked the gate to the vegetable garden to stop them from getting in. In their hunt for earthworms and various insects, our beloved chickens have been digging up dirt en masse and uprooting the vegetables- not good.


Aside from the mischievous chickens, my mother has been successful in her tomato growing venture. We have beautiful heirloom tomatoes! I did what I do best- turned them into a delicious dish, of course. This makes a wholesome appetiser, best served with garlic bread or just plain toast as I’ve done. Throw in some olives and hummus and you could turn this into a winning platter!

Herby Halloumi Heirloom Tomato Bake

Ingredients

For the tomato bake:

  • 3 tbsp olive oil
  • ½ tsp dried oregano
  • ½ tsp dried basil
  • ½ tsp dried thyme
  • a sprinkle of chilli flakes (optional)
  • 100g halloumi, sliced
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 2 medium carrots, roughly chopped
  • 2 tbsp mixed Italian herbs
  • 4-6 heirloom tomatoes
  • 3 tbsp tomato paste (optional)
  • 1 cup of water
  • 1 medium potato, unpeeled and chopped into bite sized pieces
  • 2 tsp castor sugar (optional- most of the time I find this unnecessary but if you think that the sauce is too bitter then throw in the sugar)

For the crusty bread: 

  • 3 slices white bread (sourdough also works really well)
  • 2 tbsp olive oil
  • some salt and pepper

Method

  1. In a small bowl, mix together the olive oil, oregano, basil and thyme. Add the halloumi and toss to coat in the herb mixture. Set aside and allow to marinate for at least 10 minutes.
  2. Reserve 2 of your tomatoes for the top of the dish. Dice the remaining tomatoes into small pieces. Heat some olive oil in the bottom of a large saucepan and fry the onion on high heat until translucent, about 2 minutes. Add the garlic, carrot and mixed herbs to the pan. Cook, stirring occasionally until the carrots are soft and the garlic is fragrant, about another 5 minutes.
  3. Add the diced tomatoes, tomato paste (if using) and water. Add salt and pepper to taste. Bring the mixture to a boil  before adding the sweet potatoes and reducing the heat to low. Simmer until the tomatoes have cooked down and the sweet potatoes are soft, between 15 and 20 minutes.
  4. Meanwhile, slice the tomatoes you had reserved earlier into thin slices. Heat up your grill/broiler and adjust your oven rack to the top shelf. Once the sweet potatoes are fully cooked, remove the saucepan from heat. Taste and season with salt ad pepper if needed; if the sauce is too bitter then add the castor sugar. Layer the top with the sliced tomatoes and top with the marinated halloumi. Grill for 8-10 minutes or until the sauce is bubbling and the cheese is golden brown, serve hot with crusty bread!

For the crusty bread: 

Slice the bread in half diagonally and lay on a rimless baking sheet. Drizzle with olive oil and season with salt and pepper. Grill for 5-7 minutes or until golden and crusty.

Crispy Curry Vegan Potato Pancakes

Because savoury pancakes beat sweet pancakes any day.


As much as I will always be a sweet tooth at heart, coriander beats chocolate in my book. Whilst we’re on the topic, what do you think about chilli infused chocolate? Is it the best of both worlds or an utter hit and miss?


This is a ridiculously easy snack recipe. It’s a variation of potato croquettes but with an Indian twist with the addition of the curry spices. If you’re shy of spicy food then feel free to either reduce the cayenne pepper added or serve with a dollop of yogurt on top! As much as I detest tomato sauce in every other context, I have to confess that it does compliment this particular dish.

Spicy Vegan Potato Pancakes

Ingredients

  • 2 large Russet potatoes, peeled
  • ¼ cup soy milk or any other plant based milk
  • ½ tsp ground turmeric
  • ½ tsp ground cayenne pepper
  • ½ tsp ground black pepper
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ¼ cup fresh parsley
  • ½ cup plain flour

Method

  1. Fill a large saucepan with boiling salted water. Boil the potatoes until fork tender, about 30 minutes. Allow to cool. Pour the soy milk into the saucepan with the cool potatoes and mash until smooth.
  2. Add the mashed potatoes to a medium bowl with the rest of the ingredients. Mix until combined. Shape into 8 patties and place on a baking sheet. Refrigerate for 20 minutes.
  3. Add enough vegetable oil to cover the bottom of a large frying pan and allow to heat until almost smoking. Fry the patties until golden brown, about 5 minutes on each side. Be careful not to overcrowd the pan. Drain on paper towels. Serve warm with tomato sauce, fresh parsley and fresh mint. Enjoy!

Broccoli & Lentil Curry

I honestly cannot understand people who hate broccoli.


Now hold on- give the poor vegetable a chance! Broccoli has been unfairly lumped with the most hated vegetables, amongst brussel sprouts, cauliflower and beetroot. All of these vegetables have redeemable qualities; except you beetroot, you’re absolutely hopeless.


I find that the reason why people hate these vegetables is often not because of the way the vegetable tastes but the way that it is prepared. Broccoli is often steamed until it becomes a mushy lump of green slime. I’m here to show you that broccoli doesn’t need to be steamed into submission, it can be thrown into a curry just before serving, left to soften and absorb the flavours of the curry and come out tasting fantastico! Don’t believe me, just give this recipe a try.

 

Broccoli & Lentil Curry

Ingredients

  • 1 yellow onion, diced
  • a cinnamon stick
  • 2 tbsp Thai red curry paste
  • 4 tbsp tomato paste
  • 1×14 oz tin of coconut milk
  • 1 cup dry red lentils
  • 200g chopped broccoli florets
  • 200g chopped green beans
  • 1 tsp garam masala
  • 3 tsp freshly squeezed lemon juice

Optional for serving: chopped peanuts, fresh parsley, naan bread, jasmine rice, squeeze of lemon juice

Method

  1. Heat some olive oil in a large non-stick saucepan. When the oil is hot, add the onions and the cinnamon stick. Fry the onions on high until starting to turn golden brown.
  2. Add the curry paste and tomato paste and stir to combine. Cook for 2 minutes or until the tomato paste is starting to caramelise; you’ll be able to tell by the browning of the tomato paste on the edges and the smell of the curry. Slowly pour in the coconut milk, stirring whilst you do so. Season with salt and pepper to taste. If the curry is too spicy then add more coconut milk.
  3. Bring the sauce to a boil before adding the lentils and reducing the heat to low. Simmer for 15 minutes or until the lentils are cooked- they should be soft but not firm to the bite. Throw in the broccoli and green beans and stir to coat in the sauce. Cook for another 5 minutes. If you find that the curry is too thick for the broccoli then add ½ cup of water to loosen it up.
  4. Just before serving, stir the garam masala and lemon juice through the curry and season one last time with salt and pepper. Serve hot with some warm naan and jasmine rice- enjoy!

Gruyère Spinach Tortellini Bake

In case you were wondering what I brought back from Switzerland, it was a bunch of cheese.


Seriously, there’s a pound of Gruyère in my fridge. As I type this post, I have to restrict myself from running to the kitchen to sneak a bite. Naturally, I would want to dump it all on top of my pasta and drown in the calorific goodness. That’s what this recipe is all about, it’s a comfy one pot winter meal. I chose to transfer my pasta into a baking dish just to make it easier to transfer to a friend’s house. You could make this all in one pot and save yourself the washing up!


If you’re looking to try out more pasta dishes, check out the Pasta category on the blog. A few of my favorites include this INSANE pasta sauce, this One Pot Spinach Pesto Pasta Bake and this Butternut Squash and Kale Ravioli




Gruyère Spinach Tortellini Bake

Ingredients

  • 1 yellow onion, diced
  • 1 tsp dried basil
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 3 garlic cloves, minced
  • 1×14 oz can tinned tomatoes
  • 2 cups vegetable stock
  • 1 cup roughly chopped spinach
  • 300g uncooked tortellini (I used spinach + ricotta but you can use any of your choice)
  • 1 cup grated Gruyère cheese
  • ½ cup grated mozzarella cheese

Method

  1. Preheat your oven to 180°C/350°F and if using a baking dish, grease lightly with some butter. Alternatively, you can bake the tortellini directly in the skillet, thus making it a one pot meal.
  2. Heat some olive oil in a large cast iron pot and fry the onions on high heat until translucent. Add the basil, rosemary, basil and oregano to the pot. Stir to coat the onions in the dried herbs. Throw in the minced garlic and toss with a wooden spoon until fragrant, about 30 seconds.
  3. Pour in the tinned tomatoes and the vegetable stock. Season with salt and pepper and bring the mixture to a boil. Throw in the tortellini and toss to coat in the sauce. Add the chopped spinach and stir until the spinach has wilted, remove from heat. If using a baking dish, transfer the tortellini and sauce to the baking dish. Top with the grated mozzarella and grated Gruyère.
  4. Bake in the preheated oven for 30-40 minutes or until the sauce is bubbling adn the cheese is a deep golden brown. Serve hot! If desired, top with some fresh basil and grated Parmesan. Throw in some crusty bread and white wine and you’ve got a winning dinner!

Spicy Chickpea Veggie Burgers

I’ve been dreaming about the veggie burgers I had in Europe ever since I got back.


Black bean burgers, soy burgers, cauliflower burgers-ugh it’s like a vegan’s playground! Vegetarianism is pretty uncommon in Zimbabwe, so it’s incredibly difficult for me to find something to eat whenever we go out to dinner. So you can imagine my delight at finding that most European food establishments in fact have a separate menu for vegetarians/vegans. Even McDonald’s had a vegan menu. You heard me, MCFREAKINDONALDS STOCKED VEGGIE BIG MACS + VEGGIE MCNUGGETS. Absolute insanity.


On a brighter note, the supermarkets in Zimbabwe have recently started re-stocking vegan frozen foods, i.e. vegan chicken burgers, vegan nuggets and vegan sausages. These are incredible options for veggies who don’t always have the time to prepare their own burgers from scratch (I know I don’t). If you’re not big on the taste of commercially produced frozen food, then hey, this post is for you! Top tip: prepare these burgers in bulk, shape and freeze them to consume at a later date!


These burgers are packed with intense flavour, and are amped up with the addition of toppings. I’m a huge fan of loading burgers with as many toppings as possible, just look at these loaded burgers I made a couple of months ago. For these particular burgers I spread the toasted buns with some honey mustard sauce, topped with burger, followed by sliced tomato and fresh sprouts! Other alternatives include sliced avo, caramelised onions, crispy onions, an extra burger (cheeky) or even some good old tomato sauce. Make sure not to skip out on the sweet potato fries, they are heavenly! Or crack open a cold one with the boys on a warm summer afternoon with these burgers!


Spicy Chickpea Veggie Burgers

Ingredients

  • 1×14 oz tin of canned chickpeas or 2 cups dried chickpeas, soaked overnight
  • ½ red or white onion, diced finely
  • ½ cup cooked quinoa
  • a handful of fresh parsley, chopped finely
  • ¼ cup plain flour (or gluten free flour)
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp cayenne pepper
  • ½ tsp ground black pepper
  • ½ tsp dried oregano
  • 2 tbsp olive oil (or water if you want them oil-free), optional
  • For serving: 4 bread rolls (gluten free if desired), sliced tomato, sliced avocado, fresh sprouts, sweet potato fries

Method

  1. Preheat your oven to 180°C/350°F. Add the chickpeas to a large bowl. Use a fork to mash them as best you can, it’s okay if some of them are still whole, at least half should be mashed. Throw in the rest of the ingredients, except the olive oil, and use your hands to mix until the ingredients have been evenly distributed.
  2. Shape into 4 patties. If you’re finding the patties difficult to shape or they keep falling apart then add the olive oil (or water) and try again. You should be able to shape them easily after this.
  3. Lightly grease a rimless baking sheet and gently transfer the patties to the pan. Bake for 15 minutes before gently flipping and baking for another 7 minutes. The burgers should be golden brown and crispy on the outside. Enjoy on top of a freshly baked roll topped with tomato, avocado and sprouts!

 

Ultimate Skillet Margarita Pizza

No exaggeration here- this is the ultimate skillet pizza.


I’ve been trying to brush up on my pizza-making skills but those attempts have been anything but successful. Having a killer topping combination means absolutely nothing when the base is soggy and falling apart under it. This is where the skillet pizza comes in- watch all your soggy crust fears disappear with this simple cooking technique.


The crust is cooked on the stovetop for a couple of minutes to form the perfect vessel for the tomato-cheese topping. I started with a simple margarita this week but trust me when I say we are going to build on this- bigger and better and more complex flavour combinations. Let this serve as a guide to show you that effortless flawless homemade pizza is not a myth and truly does exist.


Ultimate Skillet Margarita Pizza

Ingredients

  • 1 tbsp flour + 1 tbsp cornflour
  • 1 pound pizza dough, homemade with this recipe or storebought
  • 2 tbsp olive oil
  • ½ each salt and black pepper
  • 1 and ½ cups of the best pasta sauce or any storebought marinara
  • 150g mozzarella, thinly sliced
  • 1 tbsp honey + 2 tsp water
  • ½ tsp chilli flakes
  • some fresh basil leaves, torn roughly (optional)

Method

  1. Preheat your oven to the highest temperature it will go to. Mine goes to 250°C/480°F. At the same time, set your skillet on the stove at medium-high heat to allow it to start heating up. You want your skillet to be hot, but not smoking. I used a 9 inch skillet but if you want a thicker crust/deep pan pizza, go with an 8 inch skillet.
  2. Once the skillet is hot, dust the bottom with the flour and cornflour. Stretch or roll the pizza dough into a circle that is roughly the same size as the skillet. Carefully lay the pizza dough in the skillet, being careful not to burn your fingers!
  3. Cook the pizza dough until it starts to form large bubbles, about 3-4 minutes. Switch off the stove before drizzling olive oil over the surface of the dough and seasoning with salt and pepper. Spread the marinara sauce evenly over the surface of the dough. It’s okay if you don’t have as much of a crust as you would like, the tomatoes will caramelise where the sauce is thin and you will end up with something so much better. Layer the cheese evenly over the tomato base before transferring to the oven to bake for 15-20 minutes or until the cheese is deep golden brown, and bubbling.
  4. In a small bowl, combine the honey, water and chilli flakes. Once the pizza has finished baking, switch off the oven. Drizzle the chilli honey over the surface of the pizza and allow to rest in the hot oven for 5 minutes. Top with basil leaves before removing to a cutting board to slice and serve. Enjoy!