Wednesday, 3 April 2013


      BEAR RECIPES...

We Bears Love Our Foooooood!




MMmmmmmmm..

Vegan Mushroom and nutmeg Soup 

ingredients:

1 onion chopped
2 cloves garlic chopped
250gms Mushrooms
250ml rice milk
 grated nutmeg
 salt&pepper to taste.

Method:

gently fry onion & garlic,
Add chopped mushrooms fry for another couple of minutes.
Add rice milk and seasoning and leave to simmer for 10 minutes.
Blend and serve with a swirl of vegan soya cream and a chunk of warm crusty bread.
Enjoy xx  

             


29 Rochdale Rd Todmorden ol147la

Amazing range of beautiful ingredients 

Available from our beautiful shop



    Share your recipes with us


If you would like to share one of your scrummy         veggie recipes with us and have them displayed on our blog Email them to: bearwholefoods@yahoo.co.uk... we look forward to hearing from you...... 




   Fried GREEN Bananas



A great way to use unripe bananas. They taste a bit like potato and are the nearest thing to fried plantains a traditional afro Caribbean dish.
Just peel and slice bananas into discs, heat some oil or butter in a pan and fry slices until they are golden brown. Add spices if you wish, cumin and chilli powder are nice or try dipping them in a sweet chilli or barbecue sauce...... mmmm 


    Penne with fennel,brocolli parmesan & basil 


Garden veg pasta
  • pinch chilli flakes (optional)
  • 150g penne

method

    1. Heat 3 tbsp olive oil in a wide,
    2.  shallow pan. Add the garlic and 
    3. chilli and cook for a minute, then
    4.  add the fennel and gently cook 
    5. for 10 minutes until it is soft and 
    6. slightly golden.
    1. Cook the penne following the 
    2. packet instructions, drain but
    3.  reserve some of the cooking 
    4. water.
    1. Tip the pasta into the fennel pan 
    2. with 2-3 tbsp cooking water and
    3.  stir well. Season and serve 
    4. sprinkled with shredded basil and
    5.  cheese (optional). easy...!



Veggie Sausage Casserole


£2.30
675g potatoes, peeled and cubed
2 tbsp vegetable oil
1 medium onion, chopped
2 cloves garlic, chopped
1 bay leaf
2 tsp dried thyme
1 cooking apple, cored and cubed
450g carrots, sliced
1 packet Linconshire style veggie sausages
275g  suma chopped tinned tomatoes
300ml vegetable stock
1 tbsp  suma tomato puree 

salt and pepper to taste 

Method
  1. Put the potatoes into a pan of water and boil for 5 minutes (they need to be part-cooked only and still quite firm). Keep on one side.
  2. Heat the oil in a large pan and fry the onion for 2 minutes. Add the garlic, bay leaf and thyme and fry for a further 2 minutes.
  3. Add the apple, carrots and sausages and fry gently until the sausages are cooked.
  4. Add the tomatoes, stock, tomato puree and potatoes. Bring to the boil and then simmer for about 15 minutes until the vegetables are cooked. Remember to remove the bay leaf before serving.
  5. Season with salt and pepper and serve with crusty bread.with thanks to the vegetarian society for this recipe




    Baked asparagus with balsamic vinegar

  1. 500 gfresh asparagus, washed and trimmed
    50 gbutter
    20 mlsoy sauce
    10 mlbalsamic vinegar.
    salt and pepper, to taste
      Preheat oven to 200°C.
    Arrange the asparagus on a baking sheet and season with salt and pepper. Bake for 10-12 minutes or until tender.


    Melt the butter in a saucepan over medium heat. When melted, remove from heat and stir in soy sauce and balsamic vinegar. Mix well and then pour over the baked asparagus to serve.
    scrummy!





             

Simply Scrummy tatty cakes



500g potatoes, peeled and cubed4  1 tbsp butter, plus more for serving
1-2 mugs of plain white flourA good pinch of sea salt..


Boil the potatoes in salted water till mashable. Drain. Mash with a good chunk of butter and a pinch of salt.

Roll out on a floured surface until ½-1cm thick. Use extra flour for dusting as you roll and cut. Tidy up the edges and cut into squares.
Place a large frying pan over high heat - no need for oil or butter. Turn the heat down after a few mins. Cook on each side till golden. Dab a bit of butter on the bread once cooked.
Add sweet or savoury toppings....


 



                      Spicy Roasted Roots



Ingredients:


6 large root veggies, peeled


A glug of olive or sunflower oil


Sea salt


Freshly ground pepper


2cm piece of fresh ginger


A splash of soy sauce


A drizzle of honey


1 lime


A handful of toasted seeds or nuts


Fresh basil, mint or corriander


Method
Preheat the oven (200°C/Gas 6).


Chunky chop the veggies cover in oil and seasoning


pop into the oven and Cook the veggies until crispy and brown 

checking every 15 mins. about 40 mins


Grate over some fresh ginger,soy sauce honey and seeds stir in and roast for another 5 mins

mmmmmm scrummy... how easy...was that ?



   JERUSALEM ARTICHOKES



Jerusalem artichokes have a distinctive sweet, earthy flavour. They can be added to soups, stews, stir frys or roasted by themselves. There`s no need to peel  them just scrub them clean and chop, slice or grate.

Health benefits
Jerusalem artichokes have historically been used as a dietary supplement for people suffering from diabetes and other pancreatic complaints to reduce blood sugar levels and minimize the need for insulin.
Unlike the potato where its starch breaks down to glucose affecting blood sugar, the Jerusalem Artichoke is high in inulin which only breaks down to fructose in the colon. As a result, they have a very low glycemic index and barely affect blood sugar levels. They are also high in the prebiotic FOS (Fructo Oligo Saccharide) which helps to build good gut flora and to balance yeast in the body and gut. Inulin, the carbohydrate found in Jerusalem artichokes, is counted as a prebiotic because it is not readily digestible. Inulin is different frominsulin but perhaps mimics it. Historically, the effects of inulin on humans include the relief of constipation, lowering of blood glucose levels, improvement of calcium absorption, reduction of triglycerides and LDL cholesterol and the inhibition of the growth of various kinds of cancer. 

Jerusalem artichoke Gratin

Ingredients

1 ½ lbs jerusalem artichokes
½ oz butter
½ oz flour
½ pint of milk
4 oz grated cheddar
½ teaspoon dijon or english mustard
salt to taste
water
lemon juice
breadcrumbs for the topping

Scrub the artichokes. Drop into a pan of salted water to which has been    added a little lemon juice.
Boil gently until just tender. Drain well and turn into a ovenproof dish.
Make the cheese sauce by melting the butter in a pan and adding the flour.  Blend well and let the roux cook for a minute of two over a low flame.
Add the the milk, 3 oz of the grated cheese and mustard along with salt and pepper and stir constantly until the sauce thickens.
Pour the cheese sauce over the artichokes, sprinkle the top with breadcumbs and the other 1 oz of grated cheese.
Brown under a hot grill or the the top part of an hot oven for about 20 minutes Serve piping hot.mmmmMMmmmm Scrummy






              Wild rice & mushroom  soup

1 small onion, finely chopped

1 celery rib, finely chopped

1 medium potato, in small cubes

227g button mushrooms, chopped

Salt and pepper to taste

150g button mushrooms, sliced50g oyster mushrooms, sliced

1 medium Portobello mushroom, sliced

1 cup water

1 cups 1% milk

1 cup soya milk (or use 2 cups 1% milk or 2 cups of soya!  )

2 tbsp corn starch

4 tbsp water

½ cup cooked wild rice (cook ahead of time, wild rice takes a long time to cook!)


INSTRUCTIONS In a medium saucepan, cook the onion and celery over medium heat for about 5 minutes, until tender. Add salt, pepper potato and chopped mushrooms. Stir and cook for an extra 5 minutes. Add water, cover partially and simmer until the potatoes are tender, about 15 minutes.
Meanwhile, coat a skillet with cooking spray and cook the sliced mushrooms over medium high heat. You want your mushrooms to take a nice golden colour, so make sure they do not touch, else, they will start boiling instead of browning. You might have to cook them in several batches. Set aside.When the potatoes are cooked (the water will have almost evaporated), reserve about ½ a cup of the mixture and puree the rest in a food processor or with a hand blender. Return to the pot, add reserved potato mixture, sliced mushrooms, cooked rice and milk.Mix the corn starch and water together to make a slurry. Add this to the soup then simmer for about 5 minutes to cook the corn starch. Then enjoy with warm crusty bread.. mmmmm...




Quick and simple and very garlicky houmous:)


1 tin of Sumas best Chickpeas... 85p
We love chickpeas they are super high in protein...
and you can add them to anything .. 

However many cloves of garlic you would like....

 Organic garlic 75p each
A splash of olive oil a dash of sunita organic lemon juice £1.69 a bottle or fresh if you have any..
sprinkle of cumin powder.. 85p 30g...
pinch of sea salt if required
Blend all the ingredients together.... and yum.. its that simple....



                          Garlicky Greens:

             Lots of Garlic... 5-6 cloves is a good amount
about a bag (3-4 handfuls) of cavolonero or kale £1.50 a bag

100gms roughly chopped almonds
drizzle of olive oil
season to taste



Stir fry the garlic until it starts to brown,
stir in the chopped almonds gently toasting.
add the greens and a pinch of sea salt, stir until soft .

add a splash of water and replace the lid allow to steam for a few mins x




        Squash Coconut and Wild Rice Curry





ingredients(serves 5-6)


1 small turnip, peeled and diced
1 butternut squash, peeled, seeded and diced
1 acorn squash, cut in half and seeded
1 tbsp liquid honey
1 tbsp Dijon mustard
2 tbsp lemon juice
½ tsp cumin
¼ tsp turmeric
¼ tsp cayenne pepper
¼ tsp ground coriander
½ tsp curry powder
½ tsp salt
½ tsp black pepper
½ cup wild rice
2 cups water
½ tsp salt
1 small onion, chopped
2 garlic cloves, roughly chopped
1 can coconut milk
2 cups water
75g roasted hazelnuts, chopped



Instructions

Preheat the oven to 400F.

Put wild rice, salt and water in a small saucepan. Bring to the boil,

 lower heat, cover and simmer until all water is absorbed, about 50 minutes.

Meanwhile, in a mixing bowl, mix liquid honey through black pepper until well combined.

 Brush the inside of the acorn squash with this mixture and put the halves flesh side down in a baking dish with about ¼ cup of water at the bottom.

Add butternut squash and turnip to the rest of the spice mixture and toss to coat evenly.

Line a baking sheet with parchment paper. Drizzle with olive oil. Add turnip and butternut squash and spread to form a single layer 

drizzle a little bit more olive oil over the veggies and cook in the oven until nice and golden, about 30-40 minutes, stirring once halfway through cooking.

When squash is cooked, take it out of the oven and let it cool for a few minutes.

Meanwhile, cook the onion in a large saucepan over medium high heat, until slightly coloured. Add garlic and season with a dash of salt and pepper. To this, add the flesh of the acorn squash and 2 cups water. Bring to boil then simmer for 5 minutes.Purée this mixture in the food processor and return to saucepan (or use a hand blender); add coconut milk, cooked turnip and butternut squash, roasted hazelnuts and cooked wild rice.

Stir to combine and ladle into serving bowls.
Serve piping hot with whole wheat pita bread and enjoy....





All ingredients available from The lovely Bear...



2 comments:

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    Regards

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