Vegan burritos, or something similar

I have soaked and cooked a batch of borlotti beans, so they will feature for a few recipes this week.  We start with this one .. a vegan burrito ... or basically yummy things in a wrap.  You could make it un-vegan by adding grated cheese or sour cream etc.  I just stuck to the bean, red pepper sauce and salad version.  If you are a hungry sort you might like to add cooked rice as a filler.

I soaked the beans overnight, and then boiled them for 20 minutes.  Once cool they become the ingredient ... you could also drain a tin!

Onions
garlic
Olive oil
cumin seeds
chili flakes
cooked borlotti beans

Roasted red pepper, in a jar in olive oil

Wraps

Salad leaves
Radishes

1.  Sautee chopped onion and crushed garlic in olive oil until soft.
2.  Add a teaspoon of cumin seeds and about half a teaspoon (to taste) chilli flakes, cook briefly.  Add in the beans.  Add a little water at this point and allow to simmer gently for about 10 minutes.
3.  Make the red pepper sauce by chopping a couple of the peppers up and sauteeing gently in some oil from the jar, with a clove of crushed garlic for a few minutes - whizz in a blender - done.
4.  Throw together a simple salad.
5.  Heat the wraps - sprinkle with a few drops of water and either microwave for about 15 seconds, or heat in a warm oven for a minute or two.
6. Serve, put on your own mix ... could also add avocado, cheese, sweetcorn ... etc as you wish

Roasted cauliflower with "romesco" sauce, with farfalle and beans

It may not be your traditional pasta dish, but together the flavours were lovely.  All ingredients (except the wine) found inside and outside Todmorden's market.  Oil, garlic, pasta, nuts, roast peppers, herbs and spices from The Mediterranean Pantry - vegetables from the two stalls outside.  Roasting the cauliflower brings out a lovely nutty flavour, but don't leave it in too long, you still want a little crunch left in it.

Olive oil
Cauliflower
Roast red peppers (from a jar)
Garlic
Ground almonds
White wine (optional)
Pasta (farfalle today)
Green beans
Edamame beans (can be bought frozen if you can't find fresh, or omit)
Salad leaves
Radishes

1.  Break the cauliflower into decent sized florets, toss in olive oil and roast at 180 for about 20 minutes.
2.  Meanwhile make the "romesco" sauce.  It might normally be a bit hotter than this one, but I didn't fancy chilli so didn't add any.  Soften crushed garlic gently in olive oil, add chopped red peppers (from the jar) and allow to cook gently.  Add a cup of white wine (or water) and a big handful of ground almonds, simmer for 5 minutes.
3.  Start the pasta cooking in boiling salted water, steam the beans on top.
4.  Remove the sauce from the heat - add it to the cauliflower, toss about in it and put it back in the oven to finish off.
5.  Make a simple salad.
6.  Serve, scoff .... it was very summery and very delicious.

Seafood paella

The joy of a freezer!  Didn't know what to do for dinner, and lots of people here, so had a ferret about in the freezer - frozen squid, seafood salad, king prawns, red peppers and peas ... well, that was pretty much decided then - seafood paella.

Olive oil
spring onions
celery
garlic
mixed herbs
turmeric
paprika
short grained rice (1 small handful per person)
white wine
roasted red peppers
water/stock
tinned chopped tomatoes
squid
seafood salad
king prawns
ginger
chili

Allow all frozen things, except peas, to thaw.

You need two frying pans - one enormous for the paella, and one smaller for the prawns.

1.  Put olive oil in both pans, but only put the heat under the big one.
2.  Saute the spring onions and celery in the big pan, for a few minutes.  Then add crushed garlic - add a clove of crushed garlic to the cold oil in the other pan now too, it saves faff later.
3.  Add turmeric and mixed herbs to the softenned veg, turn over a time or two.
4.  Add the rice, and turn over in the oil to make sure that every grain in slightly coated.
5.  Splash in white wine and simmer until it is absorbed.
6.  Add chopped peppers, paprika and some stock or water.  Simmer until absorbed.  Repeat for about 12 minutes.
7.  Add squid rings.
8.  Turn heat under the other pan and grate in small piece of fresh ginger and chuck in a good pinch of chili flakes.
9.  Add the seafood salad to the paella, and the prawns to the garlic mixture.
10.  Add the peas to the paella, and take off the heat.  Allow the rice to suck up the rest of the juice for a few minutes.

Serve, scoff ... gathered people will be impressed.

I'm sorry, I don't add amounts, as I measure by eye - just use common sense, and what is available!

Tortilla, pepperonata, butter bean casserole and red cabbage slaw

End of the week for the veg box, some red peppers, so an interesting mix for tea.

Tortillas:

Maize meal
Warm water

Mix to a paste - squish into tortillas in specialist tortilla squisher - between sheets of cling film.  Or, in less gadget driven households - roll out, between cling film so that it doesn't stick to the surface - with a rolling pin.

Fry in a little olive oil and butter.  Keep warm in the oven.

Pepperonata:

1 red onion diced
Olive oil
2 red peppers
2 cloves crushed garlic
Tomato puree
water
Chili flakes
salt

Sweat onion in olive oil, add chopped peppers, garlic and tomato puree.  Add a little water so that it stays juicy.  Add chili flakes and salt.  Cover and simmer gently for about 45 minutes.

Butter bean casserole

Half a red onion, diced
Olive oil
Drained tin of chick peas
Splosh of white wine
Grated rind of half a lemon
Dried rosemary
Black pepper
Crushed garlic

Stick everything into cast iron casserole and simmer gently.  Ours went a little dry, should have checked that there was enough liquid and added a little water.  Delish though.

Red cabbage slaw

1/2 red cabbage
1 small red onion
3 carrots
Squeeze of lemon juice
1 tsp mustard
fennel seeds
3 tbsp natural yogurt
black pepper
salt

Grate, mix - taste, adjust seasoning.

Stick everything on the table and let the free for all commence.

Sardine and rice stuffed pappers

1 onion, chopped and sauteed in olive oil
Garlic
Chili flakes
A few mushrooms
Cauliflower
Tin of tomatoes
Tin of pichards
Green beans

2 red peppers

Cook rice according to packet
Roast peppers in a drizzle of olive oil for about 40 minutes
Make rice mixture by mixing sauteed onion, mushrooms, beans, chopped cauliflower and sauteeing until soft, add cooked rice, chili flakes and tin of tomatoes, heat through.
Add in sardines/pilchards and mix through

Cheap, nutritious and tasty.