Makeshift Quesadillas

Western-ish vegetarian adaptation.


You will need
1 cup of cooked/ready red kidney beans (or your preferred type)
1/2 brown onion - chopped
1 clove of garlic - chopped
A sachet of taco seasoning
Grated cheese
Lettuce
Grated carrot/other vegetables you like
Two burritos/wraps

Salsa
1/4 - 1/2 brown onion - chopped
A few tomatoes chopped up
Some sort of chilli sauce
Lemon juice

Prepare it
1. Fry the 1/2 onion and garlic in a pan for about three minutes then add the beans to the pan.
2. Fry the bean mix off for about another three minutes. Then add the desired amount of taco seasoning and a little bit of hot water to the pan - this will make sure the powder doesn't burn and will spread evenly.
3. Once the water has evaporated take the bean mixture off the heat. Put one of the burritos on a baking tray and pour the mixture onto it. Make sure the beans aren't too close to the edge of the burrito.
4. Sprinkle the desired amount of grated cheese onto the bean mixture and then pop the other burrito on top of the mixture. You could probably spread it across two quesadillas if you wanted to.
5. Put them in the oven on 170 - 200 degrees. They should only need about ten minutes.
6. Mix the salsa ingredients together in a bowl with some salt & pepper as you like.
7. Serve the quesadilla with the salsa, lettuce and grated carrot on top. Yum.

Vegetable Curry

This one is vegan. And delicious.


You'll need
3 potatoes - chopped up (not too small)
Some pumpkin - also chopped
Eggplant/any other vegetables you like
2 cloves of garlic - chopped
Brown onion - chopped (not to small)
1/2 - 1 can of coconut milk
Curry paste
About 1 cup of cooked/canned lentils (I prefer eating my curry with lentils as I don't like rice but you might prefer rice/chickpeas/beans)
Lemon juice
Ketjap Manis or Soy Sauce (Ketjap Manis is the shizz!)

Prepare it
1. Fry the garlic and onion in a large pan with a little bit of oil.
2. Add the vegetables to the pan and fry them all for about ten minutes
3. Once the veges have browned a little bit pour in your desired amount of coconut cream. Top up with boiling water to ensure all the veges are covered with liquid so they can cook. All the boiling water will evaporate so don't be afraid to put too much in.
4. Add the curry paste, lemon juice and some ketjap manis.
5. Mix it all together so that the curry paste etc are mixed in with the coconut milk and water.
6. Turn the heat down and let the curry simmer for about 40minutes. The longer the better since the vegetables will get nice and soft and soak up all the flavours. Make sure you stir it regularly.
7. About ten minutes before you serve add the lentils to the mixture so that they can mix through and heat up. Then you're good to go.

Roast Beetroot and Pumpkin Pasta

You will need
1/2 a beetroot - chopped into small pieces
Pumpkin - about  2 x the amount of beetroot. Also chopped
5 cloves of garlic (skin on)
Oil
Lemon juice
1/2 a red onion - diced
Pasta spirals (or whatever type you prefer)

White Sauce
2 tablespoons oil/butter
2 tablespoons flour
About 1 cup milk

Prepare it
1. Put beetroot, pumpkin and garlic in a bowl and pour a little bit of oil and salt & pepper over them. Mix them so the oil etc is evenly distributed. Put them in a tray and into the oven. Roast for about 40minutes on 160 degrees.
2. Put the roast veges back into the bowl and mash them together. Make sure you take the skin off the roast garlic. If the garlic has gone hard don't put it in the mixture. Add a little bit of lemon juice and the red onions into the mixture.
3. Put the pasta into boiling water and cook it.
4. While the pasta is cooking prepare the white sauce. Everyone does this differently but once the pan is hot I put the oil into the pan and then add the flour slowly making sure it doesn't go clumpy. Once the flour is added I take the pan off the heat to add the milk to the mixture, mixing it constantly to avoid clumps forming.
5. Once the milk is added put the pan back on the heat. If it thickens to much you can either add more milk or just a little bit of boiling water.
6. Add the mashed vege mix to the white sauce and mix it through until you have the desired consistency and it's mixed properly.
7. By this time the pasta should be ready and you can pour the pasta into the sauce pan to mix them all together. Then it's ready to eat.

Pumpkin & Chickpea Ravioli

This is a delicious and (not too un-) healthy pasta meal.


You'll need
3/4 cup chickpeas (already soaked/boiled)
1/4 large pumpkin - chopped into small pieces
5 small cloves of garlic
1/2 a lemon
Feta cheese (amount depends on your taste..)
1 tablespoon of Olivani (or whatever butter/substitute you use)
Some type of oil (I use soya bean oil)
A packet of Ravioli pasta

What to do
1. Roast pumpkin and garlic cloves. Sprinkle a little bit of oil over them and leave them to roast for about 45 minutes.
2. Put chickpeas, roast pumpkin and garlic (make sure you de-skin the garlic cloves first, don't use any that have cracked in the oven and gone hard) into a large bowl.
3. Add 1 tablespoon of Olivani, a little bit of salt and pepper, 1 table spoon of oil to the ingredients in the bowl and squeeze the lemon over the mixture.
4. Mash all of the ingredients together with some type of mashing device. Make sure it's all mixed in together well. Add your desired amount of feta to the mixture. Make sure it's chopped into small bits so it mixes through.
5. Boil some water in a pot for the pasta.
6. Once the water is boiling add the ravioli. It should only take about five minutes to cook through.
7. Mix the pasta through the pumpkin & chickpea mash in the bowl and voila! You have pasta ready to serve.