Life on the Veg- the easy way

Life On The Veg – The Easy Way

Life On The Veg – The Easy Way

In the interests of trying to shed some of that early lockdown weight gain, we’ve been trying to eat more healthily of late.  I’ve always been a fan of Opie’s, the company that produces the best very pickled walnuts and stem ginger – a must for Christmas feasting.  I’ve been trying to make some cupboard space by using up the last of my supplies from last Christmas and these two recipes I’ve chosen for you are really delicious and very easy.  With greengrocers having stayed open during the lockdown, and the farmers’ market continuing, as well as checking out some home delivery services for you, I seem to have ended up with a rather full veg drawer!

The vegan Buddha Bowl recipe can easily be adapted to include whatever you have that needs using up!  For non-vegans, some cooked meat, fish or a hard-boiled egg will add protein if you don’t have (or like) the tofu, and those packs of ready-cooked rice, lentils or quinoa are a great store cupboard standby.  The risotto – well, what can I say? I adore butternut squash and it marries so well with a hint of ginger.  And with the weather being so upside down at the moment, it’s a quick and delicious supper dish.

Buddha Bowl
Buddha Bowl

Buddha Bowl

Serves 2  

Prep time:  10 minutes 


120g cooked brown rice

1 Tin of chickpeas, drained

1tsp Harissa spice

4 Opies Pickled walnuts, sliced

1 Avocado peeled and stoned

1 block of Tofu

2tsp soy sauce

1 medium courgette, peeled into ribbons using a potato peeler

Squeeze of lemon juice

50g Edamame beans

10 cherry tomatoes, halved

Handful of fresh spinach

1 Sweet potato peeled and thinly sliced

2tbsp olive oil

Mustard cress


2tbsp tahini 

¼ tsp chilli flakes

1-2 tbsp water

1 garlic clove crushed


Brush the sweet potato with the olive oil and either cook on a griddle pan or under a hot grill. 

In a frying pan dry fry, the chickpeas in the harissa spice, leave until needed.

For the tofu, marinade in the soy sauce, then cut into cubes and fry in a hot pan with a little olive oil until it crisps up a little. 

For the courgette, toss with a little olive oil and a squeeze of lemon juice. 

For the dressing, quite simply mix the ingredients to form a pourable sauce. You may need to add a little more water. 

So now you can assemble your Buddha bowl. Take a large, low sided bowl or plate. 

Divide the rice on the base of each plate. Then in sections start adding the ingredients, the chickpeas, the tofu, sweet potato, edame beans, spinach, courgette, cherry tomatoes, pickled walnuts and finally the cress. Drizzle over the sauce and enjoy this super healthy bowl of goodness! 

Life on the Veg- the easy way
Risotto with stem ginger

Spiced Butternut Squash Risotto With Stem Ginger

A quick and easy recipe. 

Serves 2 Prep time: 15 minutes

Cooking time: 25 minutes


2 red chillies, finely chopped

200g butternut squash, chopped

1 tbsp freshly grated ginger

1 bunch spring onions, cut into rings

¾ cup short grain rice

3-4 cups of vegetable stock

2 tbsp butter

Salt & pepper

30g Opies Stem Ginger in Syrup, chopped


In a saucepan, melt the butter and then add the white part of the spring onions, butternut squash, chopped chillies and ginger. Sauté for about 4 minutes. 

Now add the rice. Mix well until well coated. Then add 1 and a half cups of stock. Mix well and let it cook on a slow simmer. Continue adding the rest of the stock in ½ cups until the rice is cooked but still has a little bite. Add salt and pepper to taste. 

Mix the green parts of the spring onion a few minutes before serving, reserving some for garnish. 

Drizzle with ginger syrup (from the jar) to taste.

The Seasoned Gastronome

Twickenham & Richmond Tribune

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