|Nut Roast with Creamed Curry Spinach and Fresh Plum and Vegetable Salad|
Gosh, when I look at the amount of food on this plate, I almost feel bad. Especially when we watch these cooking shows on the BBC and see the puny portions that fine dining push out. But then pathetic portions one of the very reasons we avoid the high end restaurants. I want a decent portion if I am paying that kind of money for a meal. I suspect meat is a lot more filling than vegetables. Therefore I want a proper plate of food if I am eating vegetables or an acceptable vegetarian substitute for the meat. And that will never happen
This Nut Roast is a commercial product that I found in Tesco – read more here.
The ingredients looked benign. All I had to do was add water and bake in the oven for 20 mins. Couldn’t be easier.
The Curried Creamed Spinach recipe is here.
250g frozen spinach
1 – 2 Tablespoons of reduced fat cream cheese
1 heaped teaspoon of curry powder
Place the frozen spinach in an oven proof bowl and defrost in the microwave.
Once defrosted, spoon in cream cheese and curry powder. Mix well.
Bake in the oven for about 15 mins with the nut roast.
Frozen veggies are great for an evening meal in a hurry.
Reduced fat cream cheese is better than cream for adding a luscious taste to veggies and is lower in fat.
You can replace the curry powder with concentrated tomato paste for an different flavour.
And here is the recipe for Fresh Plum and Vegetable Salad
2 large carrots grated
1 small lettuce sliced into thick ribbons
1 handful cherry tomatoes
1 large ripe plum sliced
A fruity vinegar such as raspberry vinegar or even cider vinegar
A mild oil such as Rapeseed or Sunflower oil
2 sachets Stevia powder
Mix together all the vegetables, except for the avocado and plums, in a large salad bowl.
Mix your vinegar, oil and Stevia together in a jug or screw top bottle.
Pour the dressing over the salad. Serve the salad onto your plates.
Top the salad with plum slices.
You can cut the avocado into slices and place over the salad as well.
Or serve it cut into quarters on the side as in our meal.
Always cut your avocado last as it tends to oxidise and turn brown once it has been opened.
Coating the avocado with lemon juice will stop the oxidisation but will affect the flavour.
An alternate fruit can be used in lieu of the plums. Something with a slightly sour flavour such as apricots or orange slices would work to contrast with the sweet dressing.
For more inspiration and recipes visit the recipe page – here.