Month: May 2018

Fresh Garden Pea + Kale Pesto Pasta

Garden pea and kale pesto pasta | Hello Victoria

Now, I think it’s pretty safe to assume that everyone likes pasta. (I mean, unless you’re celiac that is.) It’s always so warm and delicious… but often leaves me feeling a bit guilty. It’s not exactly health food, is it?

So when I saw this recipe from Waitrose, it felt like the perfect marriage of guilty pasta and veggies! This pesto is so vibrant and fresh tasting, with the garden peas… while also still feeling like a traditional pesto, with garlic and basil. It’s delicious, but also feels almost healthy.

Garden pea and kale pesto pasta | Hello Victoria

The perfect recipe to enjoy after spending the day gardening in the allotment 🙂 Which is pretty much what we do every weekend!

So if you’re looking for a quick meal on a weeknight, this is the jam! And you can easily swap out the kale for spinach, or another similar green. In fact, I actually prefer the flavor with the spinach as opposed to kale. It’s subtler, which allows the pea and basil to really shine.

If you’re the type to keep frozen peas on hand, it’s an easy fridge meal. That is, if you’re the type who keeps spinach or kale on hand. 😉 Enjoy!

Garden pea and kale pesto pasta | Hello Victoria

Fresh Garden Pea + Kale Pesto Pasta

Ingredients

  • 320g frozen peas
  • 150g kale, stems removed (or spinach)
  • large handful basil
  • 30g toasted pine nuts
  • 2 garlic cloves, minced
  • 3 tbsp grated parmesan, plus more to serve
  • 3 tbsp olive oil
  • 300-500g pasta
  • chilli flakes, lemon juice, salt, to taste

Instructions

  1. Place the peas in a bowl, and cover with just boiled water. Let sit for 30 seconds, then drain and rinse in cold water.
  2. Blanche the kale/spinach in boiling, salted water for 1 minute. Drain, and pat dry.
  3. Transfer the peas, kale, garlic, nuts, parmesan cheese, and a healthy pinch of salt to a food processor. Mix until everything is chopped, and drizzle in just enough oil to keep it moving.
  4. Add a splash of lemon juice and a sprinkle of chilli flakes, to taste. Add any more salt if desired.
  5. Cook the pasta according to the package directions, and drain, reserving a ladle of the pasta water.
  6. Add a splash of the pasta water into the pesto, and whizz to combine. Stir together the pasta, and pesto, adding more water to give it a silky texture. Taste, and serve with extra parmesan or chilli flakes.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://www.hellovictoriablog.com/2018/05/24/fresh-garden-pea-kale-pesto-pasta/

Save

Save

Save

Vegan Veggie Muffins

Vegan Veggie Muffins | Hello VIctoria

Is this a healthy muffin? Is there such a thing as a healthy muffin if it contains sugar?

I mean sure, you can make all sorts of paleo “blah-blah-naturally-sweetened-with-bananas” type things… but those aren’t reeaaallly muffins. Muffins are fluffy, slightly sweet, with a delicious crusty top. They’re basically cupcakes without the frosting, if we’re being honest with ourselves. They’re cupcakes we can feel better about eating.

Vegan Veggie Muffins | Hello VIctoria

Buuut, if there was such a thing as a healthy muffin – this would be it! It does contain sugar, but also has pumpkin purée, apple, carrot, and zucchini (courgette) inside. Not to mention pumpkin seeds and sunflower seeds.

Vegan Veggie Muffins | Hello VIctoria

It might not seem like the kind of recipe for the beautiful sunny weather we’ve been having, but I think it works. The flavours may feel like fall (with the pumpkin, cinnamon, and cloves) but the fact that it’s healthy makes it feel like summer to me! I can’t be the only one who craves salad and other healthy foods once the weather heats up? Goodbye hearty and rich stews – hello BBQ!

Vegan Veggie Muffins | Hello VIctoria

Vegan Veggie Muffins | Hello VIctoria

In my humble opinion, if carrot cake is acceptable all year round, why not these?

So if you’d like a morning treat, or something to bring the office, and are looking for healthier options – why not try these? I can guarantee you that you won’t be disappointed.

Vegan Veggie Muffins | Hello VIctoria

Vegan Veggie Muffins

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 24 regular size muffins (20 large tulip case ones)

Ingredients

  • 450g all-purpose flour
  • 300g whole-wheat flour
  • 14g baking soda (bicarbonate)
  • 26g baking powder
  • 10g ground cinnamon (plus extra for sprinkling)
  • 6g ground ginger
  • 6g salt
  • large pinch all-spice
  • large pinch ground cloves
  • pinch ground cardamon (optional)
  • 74g sunflower seeds
  • 74g pumpkin seeds (plus extra for topping)
  • 450g sugar (plus extra for sprinkling)
  • 284g pumpkin purée
  • 224ml neutral oil (sunflower)
  • 116ml apple juice
  • 6ml vanilla extract
  • 134g grated zucchini (courgette)
  • 100g grated carrot
  • 92g grated apple

Instructions

  1. Preheat oven to 170°C convection (340°F). Line 2 muffins trays with paper cases (24 total).
  2. In a large bowl, sift together all the dry ingredients except for the sugar, and seeds. Mix in the seeds, and set aside.
  3. In a medium bowl, mix together the sugar, along with all the wet ingredients. Stir in the grated veggies and fruit.
  4. Mix the wet into the dry, until no flour remains. (The mixture will be thick)
  5. Mix together a tablespoon of extra sugar with a sprinkling of cinnamon to dust the muffins with.
  6. Spoon the mixture evenly into 24 muffin cases, sprinkle with cinnamon sugar, and top with a few extra pumpkin seeds.
  7. Bake in the preheated oven for 30+ minutes, turning partway through. Check with a toothpick to see if done.
  8. Cool on baking racks, then store in an airtight container.

Notes

If you are using the larger tulip paper cases, then you'll only get about 18-20 muffins, and may have to bake longer.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://www.hellovictoriablog.com/2018/05/11/vegan-veggie-muffins/

Save

Save

Save