Millet Vegetarian Fruit and Nut Loaf

Aren’t I slack !  This is the first post for 2018 ! And look at the date, it’s nearly half way through the month !!!  Happy 2018, to all who I have not wished already.

I have decided that I get top marks today for this 🙂 .  Seriously guys, this Millet Vegetarian Fruit and Nut Loaf totally overwhelms me every time I make it, but in such a good way.  I now regret not making a bigger one.  I now regret not having enough millet in my grocery cupboard !!!! Why? why? why?  Guess what I will be buying tomorrow…like a massive amount of millet !  I think millet is underrated !!!  This is such a great grain, and I am even at fault for not cooking more of it…  Today I switched this meatless meatloaf up a bit and added cranberries, just because I can.  This is such an awesome additive loaf !!!

I don’t usually do a sauce with this loaf, but today I did …I  threw together a quick cranberry sauce, to go with the whole cranberry vibe. No sugar added guys !!! I often have had cranberry sauce with other meals and just found it over the top too sweet and it kind of ruins the taste for me.  This one is all healthy…. Yay 🙂 and it is great, but honestly for me, I am not convinced it is totally necessary for this particular loaf…but then again, there is nothing wrong with a little on the side… I served this vegetarian loaf with a bunch of roasted vegetables and it was A-ma-zing !!! 🙂

Millet Vegetarian Fruit and Nut Loaf

Preparation time:  40 minutes

Cooking time:  50 minutes

Total time:  1 hour 30 minutes

Ingredients:

Extra Virgin Olive Oil

1 large fat onion, diced

1 large fat garlic clove, minced

300 – 350 grams roasted cubed butternut

1/2 cup finely chopped mushroom

Salt and Pepper to taste

A good helping of origanum – don’t be shy! (I used dried, but fresh is great! )

100 grams cooked millet

150 grams mixture of dried fruit, chopped (I used pear, apricots, prunes, apples and cranberries)

100 grams dry toasted almonds, chopped

The zest of 1 large orange

50 grams rolled oats (I used Gluten-Free)

1 jumbo-sized egg

Instructions:

Preheat the oven at 180 degrees Celsius / 350 degrees Fahrenheit.

Grease a loaf tin.

In a medium-sized pan on medium heat, saute’ the onion with a little oil.  Add the garlic and cook for a couple minutes.  Add a little more oil if needed, and add the roasted butternut (feel free to mash it up a bit if you want, I did) and mushrooms to the pan.  Stir around.  Season well.

Remove from the stove top and add the millet, fruit, nuts, zest, oats and egg.

Stir well until all the ingredients are combined.

Place in a greased loaf tin and bake for about 50 minutes or until golden and set.

Cranberry Sauce (Makes 1/2 cup)

100 grams dried cranberries

zest and juice from 1 large orange

1/4 teaspoon ground cinnamon

Place all the sauce ingredients into a small pot, on a low heat on top of the stove and let it gently cook for approximately 10 minutes.  The sauce will be thick.

 

Enjoy 🙂

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Meatless Chilli Quinoa Patties

I have created a Meatless Chilli Quinoa Pattie hubby monster…and I mean this in the most loving way ever !  If the hubby could, he would eat this all day and everyday. This Chilli Quinoa Pattie meal has become one of the hubby’s absolute faves!

Seriously, I am not complaining.  All it is, is one large bowl, and it is a matter of chop, chop, chop and bomb…it doesn’t get easier than that. Oh, then there is the messy hand bit, to make the patties, but hey, what’s a little mess between friends…

These Chilli Quinoa Patties are divine no matter how you choose to eat them. Personally I love mine with a bunch of roasted vegetables or salad….but you knew that already, so that was a bit of useless information…ummm sorry. The patties themselves are beautifully moist inside, so don’t really have the need to be doused in sauce, if any, to be honest.

Meatless Chilli Quinoa Patties 

Preparation time:  15 minutes

Cooking time:  45 minutes

Total time:  1 hour

Makes between 9 and 12 (depending on size)

Ingredients:

2 cups cooked quinoa

3 garlic cloves, finely chopped

1 cup diced white onion

2  1/2 cups diced peppers (I used a red, yellow and green pepper)

3 cups grated matured cheddar cheese

2-3 discs of feta cheese, crumbled

1/2 cup sun-dried tomato pesto

4 Tablespoon sun-dried tomato, chopped (I buy the one in oil, but do not use the oil)

1 jumbo-sized egg

1/2 cup breadcrumbs (I used Gluten-Free Breadcrumbs)

1 heaped teaspoon of chilli powder

2 heaped teaspoons each of dried oregano and dried parsley

salt and pepper to taste

Instructions:

Preheat oven to 180 degrees Celsius/350 degrees Fahrenheit.

In a large bowl, add all the ingredients.  Mix very well and make into patties.

Place on a lightly greased non stick baking tray.

Bake in the oven until golden brown.

Enjoy 🙂

 

Lentil and Nut Stuffed Roasted Peppers

Look I just added a liittttle cheese !!! We had such an onslaught of cheese the other week (which of course was divine), so I thought today I would just keep it simple, with a minimal amount of cheese.

These little guys are so awesome and really is such a versatile meal.  For as long as I can remember I have LOVED roasted peppers.  Hey, I am not even picky about which colour pepper I have.  I know some people do have their preferences, but not me…. So, I know stuffed peppers is not a new thing….but then it is all about the filling.  So if you want to go the ‘veggie way’ these I think will impress you !  These Lentil and Nut Stuffed Peppers can easily just be eaten as is. Don’t be shy, be like me and try all the colours and make it a meal. I served these little babies with a ton of roasted veggies…(yes, that is how I like them) but knock yourself out and serve them pretty much how ever you would like to serve them.  No matter what….I know you’ll enjoy  🙂 !

Lentil and Nut Stuffed Roasted Peppers

Preparation time:  15 minutes

Cooking time: 20 – 30 minutes

Total time:  35 – 45 minutes

Makes 8 – 9 whole peppers, depending on the size

Ingredients:

8 – 9 whole peppers

1 cup cooked lentils (I used brown)

1 cup grated carrots

approximately 3/4 cup diced white onion

1 clove garlic crushed and diced

a handful of grated matured cheddar cheese  – optional (for the cheese lovers, you can add one cup)

1/2 cup dry toasted nuts, slightly chopped (I used walnuts)

1/2 cup dry toasted sunflower seeds

100 grams tomato paste

2 teaspoons dried oregano

2 teaspoons dried parsley

2 teaspoons dried basil

Salt and Pepper

For the topping:  extra matured cheddar cheese – optional

extra dry toasted nuts (I used walnuts)

Instructions:

In a large bowl add all the above ingredients except for the extra cheese and nuts.

Cut the top off each pepper (so it acts like a lid or hat for the pepper LOL)

With a tablespoon generously fill each pepper.

Top with extra cheese and nuts.

Place in the oven (place some aluminium foil/tin foil over ovenproof dish) and allow to roast. Check peppers after 20 minutes.  Roast in oven until the cheese is bubbling. You may want to take the foil off from the ovenproof dish nearing the end of roasting time.

Remove from the oven.

Serve hot either with roasted vegetables or with a salad.

Enjoy 🙂

NB*

1)  To make it vegan,  omit the cheese.

2)  Preparation time can literally be cut in half with this meal if the cheese is already grated, and the nuts and seeds are already dry toasted.

3)  This recipe can easily be cut in half if wanted, as it does make a fair amount.  Leftovers can be stored in a sealed container in the fridge and utilized again, even making alternative meals.

 

 

Easy Baked Vegetable Quinoa with Cheesy Topping

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Okay, I have loaded up quinoa with loads of veggies and I am not apologizing. So, to veggie lovers out there, today is your day.  I have for you, a mound of deliciousness all in one bowl !!! This is awesome, and,yes, this is pretty much a one pot meal sort of.  It is easy and a matter of, throw together, bake and devour.  I need these kinds of meals in my life now and then.  I mean there is nothing better than this. Since I have been making this quinoa meal, it kind of changes each time, with what I would put into it. Then I decided to perhaps put some order into it, especially if I wanted to share it with all you guys, because it was always soooooo divine, and healthy and tasty and all those good things….so order it now has, and I actually have now stuck to this recipe on several occasions.  Don’t get me wrong, if you try it and want to spruce it up a bit, go for it, add whatever, I am sure it will be great.

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Easy Baked Vegetable Quinoa with Cheesy Topping

Preparation:  10 minutes

Cooking time:  20 – 30 minutes

Total time:  30 – 40 minutes

Serves 6-8

Ingredients:

1 cup uncooked quinoa

1 1/2 cups vegetable stock

a little oil to saute’ vegetables

1 cup chopped onion

1 cup chopped rainbow peppers (I used a mixture of red, green and yellow peppers)

2 cups corn on the cob

2 cups chopped marrow (zucchini, courgette)

2 cups chopped tomatoes

2 cups roughly chopped baby spinach

Topping:  Grated matured cheese/feta or any cheese of your choice (I used matured and feta)

Instructions:

Preheat oven to 180 degrees Celscius/350 degrees Fahrenheit.

Prepare the quinoa with veggie stock, and cook for 8-10 minutes only. Whilst the quinoa is cooking, saute the onions and peppers in a pan.  After a minute or two add the marrows and corn. Cook for a few minutes.  Do not over cook! By this time the quinoa would have soaked up the stock.  Set aside.

Once vegetables are done add them to the cooked quinoa.

Add the chopped tomatoes, and roughly chopped baby spinach. Stir around well so all the veggies are mixed through.

Place in an oven proof dish approximately 9 x 13 inches. Top with cheese of your choice.  I used a combination of feta and matured cheddar (because I could not decide which one to use). I made slight indentations into the quinoa and vegetables so that some of the cheese could filter through and mix in with the veggies.  Top with extra cheese.

Allow to bake for about 20/30 minutes until the cheese is nicely golden and grilled.

Enjoy 🙂