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Food Blog Recipes - Chef Jeena

Welcome to This Blog Miscellaneous kitchen pages

For FOOD RECIPES CLICK HERE

Below are links to different non food recipe pages on this food recipe blog.

Vegetarian week

Baking gluten free pastry

Double chocolate chip cookies

Fishing trip event

Food blog friends

Food recipe event

Ginas kitchen

Food hygeine

How to peel a tomato

Is mango lassi the best

Foodie event

Lamb keema curry treat

Special lamb keema recipe

Meat free seekh kebabs

Salmon of the day

Smarties

Olive oil tips

Winner of the poll

Winter warmer recipes

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Other food recipes index

5:14 AM | Labels: food blog recipes, food recipes, free recipes

Welcome to This Blog food recipes index page.

Here you will find links to a variety of different food recipes - click the links below to see full recipes for each food.

No Bake Chocolate bar Recipe

Date wholewheat snacks recipe

Date Pancakes Recipe

Fresh Spiced tea recipe

Molasses flapjacks recipe

Mango Lassi Recipe

Oatmeal bars recipe

Roasted pumpkin seeds recipe

Spiced wholewheat biscuits recipe

Sweet almond bread recipe

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Vegan Stuffed Red Peppers Recipe

12:18 PM | Labels: food blog recipes, stuffed peppers recipe, stuffed red peppers recipe, vegan recipes video recipes, vegan stuffed peppers recipe

These sweet pointed red stuffed peppers are a delightful treat to cook and eat.

If you want to impress with a very tasty vegan meal then my recipe is the vegan meal for you.

The red peppers are not stuffed with rice or potatoes, they are stuffed with a parsnip and zucchini filling with garlic soya yogurt and portobello mushrooms.

The gorgeous bright red peppers taste naturally sweet and roasted while the filling is creamy and delicious with a hint of garlic mushroom flavours. I use half of a teaspoon of my mild curry powder recipe which shows how small amounts of curry powder spices can season dishes in such a fantastic way without it even tasting of curry.

My vegan stuffed peppers recipe is easy to make and contains many healthy ingredients.

Red peppers contain more Vitamin C than oranges, parsnips are high in fibre and like the mushrooms and zucchinis contain many vitamins and minerals.

Ingredients for Vegan Stuffed Peppers Recipe
2 Medium Sweet Red Pointed Peppers
650g Parsnips (peeled, chunks)
150g Zucchini (peeled, small chunks)
1 Garlic clove (minced)
2 Flat Portobello mushrooms (diced small)
1/2 tsp Chef Jeenas Mild Curry powder
Rice bran oil or other oil
2 Tbsp Soya Yogurt
Salt to season

How to make Vegan Stuffed Peppers

Drizzle a little oil onto a baking tray.

Carefully slice two red peppers down the middle, remove and discard all of the seeds.

Place peppers onto the oven tray.

Put the zucchini and parsnips into a pan with some lightly salted water, bring to the boil and boil on a medium heat for 20 minutes or until all the vegetables have softened enough to mash.

While the parsnips and zucchini cook drizzle a small amount of oil into a small frying pan and gently fry the mushrooms for a few minutes stiring often - pour straight onto a plate.

Using the same pan use a very small amount of oil and fry the garlic for minute or two making sure that you constantly stir the garlic around the pan to prevent burning - add the curry powder keep stiring for one minute then take straight from the heat and pour onto the plate.

You want the garlic to be cooked but not burnt.

If you over cook the garlic start again.

When the parsnips and zucchini are cooked drain all of the water away and mash.

Taste and add salt to season.

Add the yogurt and keep mashing.

Stir the mushroom and garlic into the mash.

Spoon the parsnip and zucchini mash mixture into the peppers.

Once cooked serve with basmati rice.

Enjoy Chef Jeenas Vegan Stuffed Pointed Red Peppers Recipe.

See more of Chefs step-by-step vegan recipes:

Vegan recipes page 1

Vegan recipes page 2

Vegan recipes page 3

Vegan recipes page 4

Vegan recipes page 5

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Fat Free Vegan Oat Cakes Recipe

1:07 PM | Labels: apple and sultana oat bars recipe, fat free recipes, food blog recipes, oat cakes recipes, vegan recipes video recipes

One of the reasons we uses fats in cooking is because it makes food taste delicious.

Fat free baking is not the most easiest of tasks in the kitchen but when done correctly fat free baking can taste fantastic.

My fat free oat cakes are so delicious that you will not be able to put them down.

I use old gala apples, raisins, sultanas, clementines and oats for this tasty healthy treat.

Instead of using fat in this oat cake recipe I blend and strain the clementines then simmer them with agave syrup for a short time.

These oaty fat free vegan treats are such a delight to eat and really simple to bake.

You would never believe that these delicious oat cakes contained no fat because the taste is so very good.

When you bite into one of my oat cakes you will sink your teeth into wholesome cooked oats, sweet soft apples and juicy raisins and sultanas. The whole mixture of textures is amazing to taste and the flavours go perfectly with one another.

Ingredients for fat free oat cakes recipe

8oz Rolled oats
3oz Light brown sugar
2 tsp Light brown sugar
1 Tea bag
100ml Hot water
8oz Clementine segments
8oz Old gala apples ( diced small)
2oz Sultanas
1oz Raisins
3 level Tbsp Agave Syrup
1 tsp Vanilla Essence

Note...'You can add 1 tsp of Cinnamon powder if desired along with the oats sugar and apples..'

Picture of clementine segments.

How to make Fat Free Vegan Oat Cakes

Take the 100ml of hot water and add the 2 tsp of sugar and tea bag.

Make as you would a cup of tea, strain and remove the tea bag.

Add the raisins and sultanas to the tea.

Blend the clementine segments into a juice.

Use the back of a spoon and a sieve to strain the bits and discard them.

You should end up with a fresh clementine juice.

Add the 3 Tbsp of agave syrup and bring the clementine juice to the boil.

Simmer for 7-10 minutes.

Take off the heat.

In a large bowl mic the light brown sugar, oats and apples.

You can use your hands to mix the ingredients really well.

Pour in the clementine and agave juices stir gently with a spoon.

Drain the raisins and sultanas and add them to the oats mixture.

Mix thoroughly with a spoon.

Grease and flour a baking tray.

Take a round flat biscuit cutter and place it onto the oven tray.

Neatly spread the oat cake mixture inside the middle, spread evenly.

You want the cake to be only approximately 2cm thick.

Place into a hot oven at 180C for 25-30 minutes .

Remove straight from the oven tray using a spatula and place on a cooling rack.

Leave to cool completely.