Veganuary: Where Do You Get Your Protein From?

 

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Photo Source: peasandcrayons.com
I get messages quite often from people, through Instagram, asking me to help them with vegan protein sources. So I ran a poll on my Instagram stories, last Thursday, to find out whether there were others who would like me to put together a blogpost with easy to find, basic protein sources too. And 98% of you voted yes – the other 2% were contrary meat eaters, who felt it necessary to vote nonetheless. Continue reading “Veganuary: Where Do You Get Your Protein From?”

Bacon Wrapped Roast with Sage & Apple Stuffing

DSC_0182.jpgI created quite a few recipes for Christmas last year and I enjoyed every minute of it. When I first started my Instagram page and blog two years ago, I never went out of my way to create recipes to share. I made them because I was either craving the food at the time or wanting to try something different to mix up my diet and if it was good, then I’d post the recipe here. I had a lot of fun last year and I couldn’t wait to get started on writing more recipes this year. Continue reading “Bacon Wrapped Roast with Sage & Apple Stuffing”

Where Do You Get Your Protein From?

What do you do at 12.30am on a Sunday morning, when you can’t sleep? Me. I think of blogposts that I can write and then write said blogposts, even though I have numerous other blogposts that I have a.) Not finished or b.) Finished, but haven’t posted. All done while watching repeat episodes of Gogglebox. Although, my best recipe ideas are often created late at night on a hungry stomach, so hopefully this post will be just as successful on little sleep. Continue reading “Where Do You Get Your Protein From?”

Vegetarian Herb Pate

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Do you have a vegetarian or vegan visiting you over the Christmas period? Are you are at a loss as to what to serve them? I know it can be stressful to cook at Christmas time – there’s just so much to get done – then throw a vegetarian or vegan into the mix and you have yourself a very stressful little Christmas; as you not only have to be extra vigilant with the ingredients, but you also have to be aware of cross contamination too.  Well, look no further my little beauties because I have you all covered with this delicious vegetarian herb pate, which can also be adapted to suit vegans too. It’s so good in fact,  it will have your guests singing the famous words in chorus – “Please Sir, can I have some more?”.

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As always I used Quorn in this pate recipe, as I have a lot of respect for the brand and everything they have tried to accomplish over the years for not only vegetarians, but also people who are trying to lead a healthier life and cut back on fat and meat.  I’ve eaten Quorn since I was 11 years old and like a fine wine, it has only got better with time. It’s funny because most people assume humans can only get their essential amino acids from meat, but Quorn products actually contain all of the amino acids that an adult requires; it’s also high in protein and fibre too with some of their products being low carb, gluten free and now vegan as well. I know what you’re all thinking ‘She must be affiliated with Quorn in some way or another!’ and that’s simply not true. I just love their products, as they are all versatile and I think this vegetarian herb pate is a perfect example of just how versatile it actually is, not only that, but I love the flavour too.

Jar Sterilising

If you plan to make this ahead of time then you will need to sterilise the jars which you intend storing the pate in, but don’t worry, it’s not hard.  Take your jars, wash them in hot soapy water, then place them in the oven for 40 minutes to an hour at 200c. Remove them and leave them cool at room temperature. Do not run the jars under cold water, as they will crack.

Ingredients

  • 120g Quorn Mince
  • 100g Quorn Chicken Pieces (they do a vegan version too)
  • 2 Medium Shallots
  • 100g Chestnut Mushrooms
  • 1/2 Scoop (15g) of Pea Protein
  • 60g Low-fat Soft Cheese (Whipped Coconut Cream for vegan)
  • 20g Grass-fed Butter (Margarine or Coconut oil for vegan)
  • 1 Garlic Clove
  • 2 tsp Mixed Herbs
  • 1 tsp Chilli Powder
  • 1/2 tsp Turmeric
  • Salt to taste

NB: I urge you to flavour the pate based on your own taste. It took me quite a while to flavour the pate, so please use the above measurements as a guide and base the end result off, of your own taste buds for best results.

Directions

  • Chop your mushrooms and fry them in a heated frying pan on a medium heat until they start to soften. Peel and chop the shallot and toss it in with the mushrooms. When the shallot starts to soften, add in the Quorn mince and Quorn chicken pieces, as well as the garlic, herbs, spices and ACV and leave to cook until everything has softened and warmed through – leave to cool. If the ingredients start to stick to the frying pan then drizzle a little oil or butter.
  • When the mixture is cool, add the cooked ingredients to a food processor and blend until the mixture is almost a puree. At this point you can add in the soft cheese and pea protein.

NB: If you are making the vegan version of this herb pate, after you have blended the ingredients once; whip some coconut cream with an electric whisk and gently fold the cream into the ingredients. As I haven’t tried this version before I’m not sure if there will be a hint of coconut in the pate, but it may be able to be masqueraded by adding some more herbs: taste as you progress. A better alternative would be a vegan soft cheese ( if you can find it) or blend tofu instead. The purpose of the soft cheese is to give the pate a mousse-like texture that is reminiscent of the meat pate, but also because it makes the pate easier to spread. You could omit the whipped coconut cream altogether, but I can’t guarantee the end results will be as successful as the vegetarian version.

  • When your pate is complete it should have a bouncy, airy texture to it. If the mushrooms have made the pate too liquid, then add a touch more pea protein and blend again; spoon the mixture into your sterilised jars and cover with equal amounts of melted butter.

For more recipes, reviews and ideas follow me on Instagram – @TheHungryWelshGirl and please tag me in any of the recipes you try as I would love to see what you create and also hear what you think.

© The Hungry Welsh Girl 2016
All photos, recipes and texts are copyrighted unless otherwise stated.
All Rights Reserved.

‘Corned Beef’ Hash with Fried Egg & Toast

Were you a person who enjoyed a hearty corned beef hash, before you crossed over to the vegetarian side? Yeah. Me either, but I was watching Diners. Dives & Drive-Ins on the food network the other night and someone had made this very dish, as a carnivore meal. I couldn’t remember the ingredients as it was 3am, so I threw this together this morning using leftover potato mash, cauliflower and peas; which my family had left  from a dinner last night. Even though this was made with Quorn mince, I didn’t think I was going to enjoy it as much as I did. Thankfully Quorn mince is a lot more visually appealing than corned beef and a lot tastier, as well as being vegetarian – I couldn’t live without it.  I don’t like to toot my own horn often, but my vegetarian ‘corned beef’ hash was full of flavour and didn’t require any additional sauce either, as the yolk acted like a natural sauce and when each element was spread on some warm, buttered wholemeal, crusty bread, this was definitely one meal I didn’t want to end in a hurry and the best part of all was that I didn’t feel bloated after it either.

This ‘corned beef’ hash is extremely simple to make too and providing you are using leftover vegetables, it’s fairly quick to make  –  I made this in 20 minutes. You can also replace the potato mash with cauliflower mash if you prefer and use whatever vegetables you have really. This doesn’t even have to be served as a big hash: you could make burger sized cakes with them too. I don’t have children myself and the future looks bleak for me, but I think this is definitely a good way to get those little tykes to eat their veggies, while getting a decent amount of protein too and you could even add a little more grated cheese over the top of the hash; if they are anything like me, they will devour the whole thing, or just pick the cheese off 😉

Serves 2

Ingredients

  • 200g Mashed Potato
  • 100g Cauliflower Mash (cooked)
  • 100g Garden Peas (cooked)
  • 1 Large Spring Onion
  • 100g Quorn Mince (defrosted)
  • 25g Low-fat Cheese
  • 1 Free Range Egg White
  • 1 Clove Garlic
  • Handful Fresh Rosemary
  • 1/2 tsp Chilli
  • 5-10g Butter
  • Salt to taste
  • 1 Free Range Egg
  • 2 Slices Wholemeal Bloomer Bread (optional)
Directions
  • Heat a non-stick pan or skillet with the butter, on a medium heat.
  • Add all of the ingredients minus the last two, into a mixing bowl and combine the ingredients evenly. You will need to grate the cheese and garlic, and chop the rosemary too before adding to the bowl.
  • When your pan is hot enough, spoon half of the mixture into an 8′ frying pan, pat it and form it into a circle and cook on both sides until golden brown.
  • Place your bread into a toaster or under a grill, then with the leftover butter, butter the toast.
  • Pop the hash onto a plate and keep it warm with foil or in an oven with the heat down low.
  • Crack the egg into the pan, place a lid over the top and cook until all the albumen has turned white.
  • Plate up and enjoy.

For more recipes, reviews and ideas follow me on Instagram: @Happy.Hungry.Healthy or for Twitter: HungryWelshGirl for my ramblings.

Chilli Quorn Carne

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Would you believe that I have never had Chilli Con Carne before? I think it was always the beans that put me off eating it, there’s something about beans that just freaks me out. But over the years I’ve started trying different varieties and I’m always surprised at how much I enjoy them.

I won’t lie, I was nervous about trying this Chilli Quorn Carne and at first I did skirt around the kidney beans as if I would die if I ate one, but when I did, not only did I survive, I kinda enjoyed them. Chilli Quorn Carne is also perfect comfort food and I certainly felt comforted when I dug into this with a nice portion of sticky rice.

Continue reading “Chilli Quorn Carne”

Satay Quorn Chicken Kebabs, Wrapped in a Herb Power Wrap.

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Since I received the Kodiak Cakes products a few weeks ago. I haven’t stopped using them. I mean, it would be pretty hypocritical of me if I were recommending products to people and not using them myself. I also wouldn’t have the heart to do such a thing. But these Kodiak Cakes are genuinely a gift from the gods, as they are so versatile.

Continue reading “Satay Quorn Chicken Kebabs, Wrapped in a Herb Power Wrap.”

Almond Butter Chik’n with Sticky Rice

imageHave you ever had one of those meals where you’re eating it and you don’t want it to end and  in amongst the mouthfuls and silent moaning, you’re mentally patting yourself on the back for creating such a tasty meal? Because that’s exactly what I was doing today while I was eating this delicious Almond Butter Chicken with Sticky Rice – modest I know – but simple meals are always the best.

Continue reading “Almond Butter Chik’n with Sticky Rice”

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