At HOME YOGA RETREAT - SUPPER IDEAS

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SUPPER IDEAS…

Pea and Mint Salad

  • Bag of frozen peas

  • Handful of fresh mint

  • Salt and pepper to season

Pour hot water over the frozen peas to mildly defrost.

Pop peas into a bowl and mix in finely chopped fresh mint.

Season to taste. (Add lemon juice when serving for an extra zing). 

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Peasant Caprese Salad

Chop tomatoes of choice, black olives, cucumber and any salad leaves. Mix the vegetable components - drizzled with olive oil, seasoning (I also add finely chopped garlic). Then rip mozzarella and throw in (literally). Then get ciabatta bread / (I have used sourdough) - and toast and cut into cubes and add on top (as you serve) - so it doesn't get too soggy too soon. I also add ripped basil leaves to dress. Check that there’s enough olive oil running through - and drizzle on balsamic for extra sizzle.

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Quinoa and Chickpea Easy Salad

  • 1 bag of cooked mixed red and black quinoa

  • 1 roughly chopped red pepper

  • 2 spring onions chopped (or red onion, whichever you fancy)

  • 2 chopped tomatoes

  • Half a chopped cucumber

  • 1 tin of chick peas (rinsed)

  • Handful of chopped parsley

  • Salt and pepper

  • Squeeze lemon over the top

Delicious to serve with a dollop of houmous (topped with some smoked paprika).  

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Vegan Courgette and Sundried Tomato Frittata (but you can use any veg)

For those that want a vegan protein dinner – then this frittata is very simple and you can add whichever veg you like.

Chop and lightly saute all veg ingredients you are using. Chopped courgette, mushroom, sun dried tomato, leeks, garlic, spring onions, red onion, cooked sliced or diced potatoes – anything flavoursome that you love.

Add to a quiche dish (and perhaps grease lightly with olive oil / coconut oil).

Then mix together 150g chick pea flour / (sometimes gram flour on the packet) – and 300ml water. You can add turmeric to this, garlic salt, or perhaps smoked paprika too, herbs spices – anything goes.

Then simply pour the liquid over the vegetables in the dish and pop in the oven – 180 for about 20 mins.  Check it’s not wobbly in the middle – you may need to cook a bit more. It will look very sloppy but don’t worry the magic of the chickpea flour is amazing and it will solidify like a traditional ‘egg’ quiche. 

Yum…

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Mish’s Vegetable Quiche

  • 1 Leek (or onion)

  • Handful of mushrooms

  • Half a tin of chickpeas

  • 5 sundried tomatoes

  • Large handful of grated cheese of choice

  • 3 Eggs

  • 150 ml milk of choice (nut/oat/hemp etc all work).

Base

  • 200g organic spelt wholegrain flow

  • 50g ground flax seed

  • 1 teaspoon turmeric powder

  • ½ teaspoon salt

  • (Chopped herbs / fresh rosemary or mixed herbs) – optional.

  • 100g butter

Chop and lightly fry all veggies in frying pan with olive oil / coconut oil / butter (whichever you prefer re taste).  Throw in chickpeas – creating your ‘filling’.

Create your ‘pastry base’ – butter your quiche dish and lay the pastry in and prick it with a fork – line with greaseproof paper and add in baking balls and bake the base for 14 mins. (180/200)

Remove from oven, removing lining, baking balls. Add your ‘filling’ – lay out evenly. Mix eggs and milk together and pour over the filling. Sprinkle all your cheese on top and then pop back into the oven for 15-20 mins.

Et voila.

Enjoy with a mixed leaf salad, your pea and mint salad and perhaps some home-made salsa.

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SUPER EASY SALSA – I simply chop 2 tomatoes, chop a few capers - mix together with a little olive oil salt and pepper. You can add chopped garlic too.

PS: You can make a bigger batch and add to a washed jam jar and keep in the fridge for up to 3 weeks. (But I doubt it will last that long).

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Vegan/Veggie Quick and Easy Mushroom Risotto

 Ingredients:

  • Three medium/large portobello mushrooms – or a punnet of regular sized mushrooms.

  • Half a leek

  • Garlic (either 1 clove or teaspoon of paste)

  • Risotto rice of choice

  • Oat milk

  • Seasoning

Prep. Heat a wok/large frying pan with olive oil – add the garlic and blend with the oil, ensuring not too hot to burn the garlic.

Then add the leek – to the garlic / oil paste and allow to soften – again, ensuring the oil doesn’t scorch the garlic. So slowly, slowly, … breathe ;)

Then add your mushrooms and coat in the oil – and keep stirring to ensure that they don’t stick and get the opportunity to blend and soften off. Reduce heat to give them chance to soften and allow their juices to flow.

Once everything becomes more watery – it’s time to add the oat milk.  I tend to cook this in a wok – and so I ensure that I add enough oat milk to ensure the ingredients are all covered and there’s another addition cupful – to assist soaking up the rice. 

Then sprinkle 2/3 handfuls of the rice, season with salt and pepper – stir to ensure nothing is sticking – and then add a lid to the wok – ensuring the heat is low.

You will have to watch over this process to ensure that you stir periodically to ensure the rice isn’t sticking – and if you haven’t added enough oat milk – you’ll know to add more to absorb the rice.

It should take 10-20 mins at this stage – depending on the rice you used and how ‘al dente’ you like your risotto.

And that’s it… let it cool (as the rice gets super hot from absorbing the liquid).

To serve – add some grated parmesan (if you’re going for the veggie option) – or some fresh parsley, or even grated almonds if sticking with vegan option. (Or all three!).   

Tasty, simple, nutritious and delicious. Enjoy.

PS: I use Oatly Barista Oatmilk – which is a pretty creamy one.

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Easy and delicious Soda bread

  • 400 g flour (bread flour, rye, spelt or a mix - I tend to use what I have a mix of all sorts and it all works out perfectly.)

  • Half teaspoon salt

  • Half teaspoon brown sugar

  • Two teaspoons of bicarbonate of soda. Mix all dry ingredients together. Anything else you want to add - eg: handful of chopped walnuts - pumpkins seeds, flax, chia, seeds - anything you want to add to give it a bit of flavour - (I did a dried cranberry and walnut one - half a cup of each).

Then slowly start to add the liquid mixing as you go.

Liquid can be buttermilk, Greek yoghurt, milk, oat milk (i add a squeeze of lemon to the milk if using regular milk to almost give it that sourness that’s required).

How much liquid depends on the flour and dry mix so just add it until you get to a dough like consistency.

Don’t knead or overwork the dough as you would with traditional bread - you just want to bring it together into a dome and then pay it down and cut it cross ways through the centre.

Lightly flour a baking tray and pop it on the tray and into the oven. I blast it for 10 mins on hot first (200) then for about 18-20 mins keep it on 150. This gives a nice crunchy outside.

Check it’s baked by tapping the base - and if it sounds nice and hollow, you’re there! If not - add a few more minutes.

 
 
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