A veggie rice pita

Filo is easy to work with and not that hard to make! But if you want to buy some, go for Greek of Turkish if you can. Failing that, there are standard varieties available. You may have noticed there’s more than one type. Experiment with them all and you will find what suits you best and for which type of filling. Also whether you roll or stack.

For this pita, because the filling is heavy, I have gone with a packet of eight large sheets, using two sheets per roll of filling, bending each roll in a circular fashion around the tevsija.

You will need:

A large oven dish, ideally round and enamel

Packet of 8 large filo sheets

For the filling:

Cooked brown rice

Half an onion, 1 courgette, half a squash, half a red pepper, half a carrot, 1 celery stick – all chopped. You could add feta if you like.

Olive oil, 1 tsp of good no-salt veggie stock, ground black pepper, fennel seeds, thyme

Put the filling ingredients on a pan on the stove top with  a lid on, low heat, until the veg have softened.

Let the filling cool a little then spoon along two sheets on top of each other then roll over, repeat until all sheets are used.

Put olive oil in the oven dish and lay the rolls on top.

Place parchment paper on top and bake slowly for 45 mins to 1 hour. Serve with Mexican bean salad!

 

 

 

Soup with reds

Making my batch of soup and loaf of bread for the beginning of the working week. The habit of taking with me sometimes slips, then I make the mistake of going without or just taking a piece of fruit. So back to it.

Ingredients:

Amounts to your liking, but in moderation. I like this soup with finely chopped vegetables and to not puree it at the end so that it is gritty. But you can make it however you want.

Finely chopped and diced:

Half an onion – red or white

One chunky clove of garlic.

Three good-sized carrots, peeled.

One large red apple, keep the skin on

Half a large sweet potato, peeled!

Plenty of red lentils.

Vegetable stock with water

Ginger, black pepper, ground cumin, paprika

Tblsp olive oil

Put all the ingredients together in a large pan on the hob,lid on top. Bring to the boil then low simmer until lentils are soft and mushy.

Serve with homemade wholemeal bread or cool down and put in tubs in the fridge. Then it’s as simple as remembering to take a tub with you every day to work and you feel chuffed you made the effort!

Image  – imgfave.com

 

 

 

Stuffed peppers – punanje paprike

This recipe serves 4 and is vegan.

You will need:

4 red bell peppers – medium to large

Stuffing

A generous cup of brown rice 

A good cup of red lentils

Half an onion – finely chopped

2 carrots – finely chopped

1 tsp of vegetable stock

Thyme, oregano and basil – dried or fresh

 

Sauce

Tomato puree

Water

Paprika

Seasoning

How to:

Put all your ingredients for the stuffing in a large pan of water and bring to the boil, then simmer for around 30 minutes, stirring occasionally.

Drain off any excess water.

Take the top off the four peppers and stuff them with the rice mixture  to the rim then place the stalk lids back on.

Leave any excess stuffing in the pan and add some water, tomato puree, olive oil and paprika, then stir. Place the 4 peppers in the sauce. Put on the lid and simmer for an hour. Serve hot with a red or white cabbage slaw and bread.

Please remember to be careful when reheating rice if you have leftovers. You can also add garlic to the recipe.DSCF0534