Quorn kale stir fry with tahini dressing

This post is more about the tahini dressing really. When I make stir frys, I usually use the usual flavours (garlic, chilli, ginger, sesame oil and soy sauce) but that can get a little boring. I have been experimenting with Szechuan peppercorns recently, which are great to add a different type of heat in meals. But that is for another time...

I think this dressing would be great on salads too if you fry the onion and garlic beforehand. If you don't have tahini, you could use natural peanut butter (preferably no sugar or salt) and make this into more of a satay sauce. Not much of a looker I know, but very tasty.  

Quorn kale stir fry with tahini dressing

Serves 2
1 medium red onion, chopped
2-3 garlic cloves, crushed and chopped
1 tbsp groundnut oil (i.e. peanut oil, or olive oil)
150g Quorn (or your alternative)
1 medium red bell pepper
1 medium green bell pepper
50g kale
Fresh or frozen coriander
1 tbsp tahini (or peanut butter)
1 lime, freshly squeezed
Chilli flakes, to taste
Soy sauce
Splash hot water
1/2 tsp honey

1. Heat half the oil in a fry pan over a medium heat and cook the onions and garlic for 5 minutes. Set aside in a bowl. Squeeze the lime juice over the onion and garlic and keep the squeezed lime.
2. Heat the rest of the oil and add the Quorn (or alternative). Cook for 10 minutes, or until the Quorn has cooked through and browned a little. Throw the squeezed lime into the pan. This will cook the lime and relese more juices, ensuring the Quorn does not dry out too much, and add lots of flavout.
3. Add the peppers and kale to the pan and cook for a further 5 minutes.
4. Meanwhile, add the tahini, coriander, lime juice, chilli, soy sauce and honey to the bowl containing the onion and garlic. Add a splash of water to loosen the tahini and mix well. Check seasoning and add more soy sauce or sugar if needed.
5. Once the peppers and kale are cooked but still with a crunch, tip over the tahini dressing to coat the stir fry and heat through. Serve immediately. 

I found this filling enough without any sides but rice or noodles would be lovely. If you added more water to the tahini dressing, or just made more, than it could coat the sides too.

Lemon, spinach and tomato spaghetti with homemade garlic bread

Sorry it has been a while since my last blog, life has suddenly got very busy and I have had little time to cook let alone write about it. Last weekend I made this spaghetti dish, which was very simple but very flavoursome, cheap and satisfying. This is a great crowd pleaser, and is great for the more novice cooks as it is simple but tasty. And you win bonus points because you make your own garlic bread (sooo much better than shop bought).

Lemon, spinach and tomato spaghetti with homemade garlic bread

 Serves 2

140g spaghetti
1 onion, finely chopped
Handful fresh cherry tomatoes
Large bunch spinach
150g Quorn (or meat substitute)
Juice of 1 freshly squeezed lemon
Olive oil
Drizzle sundried tomato oil (from jar of sundried tomatoes)
40-50g sunflower seeds
Salt and freshly ground black pepper
French stick
2 cloves garlic
Large knob butter
Salad leaves

1.  Heat a dry frying pan and add the 2 cloves of unpeeled garlic and the sunflower seeds. Allow the sunflower seeds to toast and brown, then place in a bowl for later. Let the garlic cook in its skin for 4-5 minutes, then set aside. Heat the oven to 200 degrees C.
2. Add a drizzle of olive oil to the frying pan and add the onion. Fry for 4-5 minutes, then add the Quorn (or substitute). Fry the Quorn for 8-10 minutes, stirring. If the pan becomes very dry, add a splash of water or stock to stop the Quorn from drying out.
3. Meanwhile, heat a pan of salted water and bring to the boil. Add the spaghetti and cover. 
4. Place the butter in a bowl, crush and finely chop the garlic, and mix. Add plenty of black pepper and a little salt. Cut the garlic bread into slices, ensuring you don't go all the way through, and spread the garlic butter on each side of the slices. Place in the oven on a baking tray for about 5 minutes.
5. Chop the cherry tomatoes in half and roughly shred the spinach. 
6. Once the spaghetti is al dente add the cherry tomatoes, spinach, lemon, sundried tomato oil, Quorn, sunflower seeds and plenty of black pepper. Place on a very low heat to heat the ingredients.
7. Plate up the salad leaves, drizzle with a little olive oil and lemon juice.
8. Serve the spaghetti and the garlic bread. 
9. Add cheese if you wish.