A few other bloggers were there too, as well as Quorn ambassador Nic from Nic’s Nutrition, who told us her favourite reasons for cooking with Quorn (it’s high in protein, low in calories, and really versatile and easy to cook with)
Add 2 cloves of chopped garlic and 1/2 tsp of ginger (fresh or powdered - I actually use frozen) and 1 heaped tbsp of curry powder, with a good squeeze of lemon juice &/or a little water to prevent the spices from burning. I used Hot Curry powder because I love the heat, but you can use a milder curry powder, or you can replace it with a mixture of 1 tsp turmeric with either 2-3 tsp Garam Masala or 1 tsp turmeric with 1-2 tsp of cumin and 1-2 tsp of coriander (Or a combination, I use turmeric with garam masala and then add extra ground cumin & coriander). If they do burn your curry will be bitter 1 large onion chopped. 1 heaped tablespoon curry powder mild, medium or hot mixed with some lemon juice. 1/2 tin mushy peas. 1/3 pack Quorn chicken pieces
cook rice then let it cool down then fry onions mushrooms and garlic add the rice and frozen peas soya and wostershire sauce and eggs until late ready and put sauce on heat for another 10 mins 20 mins let it cool then blend
Potatoes and green peascurry. Thaw green peas if taken frozen. My non-vegetarian husband tries and avoid his weekend indulgence into a chicken curry or Biryani
If you fancy a plain chowder simply skip the curry paste bit - and feel free to swap peas for sweetcorn, then serve with chopped parsley instead of coriander - et voila, a normal chowder (which, I do admit, my kids preferred to this pimped up version)
Add mushy peas and baked beans and stir. I know just by reading the title you're probably thinking that it's going to be disgusting and I was really wary before I tried it but it does taste just like a normal curry
This curried vegetarian black-eyed peas recipe is an easy to prepare, lightly-spiced mild coconut curry that’s great for people who want a creamy curry without the hot spice usually found in Indian curries
Mutton curry rice and peas image. Serve with boiled rice or coconut rice add gungo peas from the tin as required to rice just before draining off liquid and leave to heat through for a minute or two, then drain and serve
Add the curry paste and combine well with the onions, fry for another 2 minutes to release the flavours and aroma of the spices. Add the peas and bring to the boil for 5 minutes. 4 tbsp medium Curry Paste. 300g frozen peas
Although I grow chickpeas on my allotment plot, the Circus Garden, as shown in the photograph above, I do not have enough for both this recipe and for planting this year’s crop in a couple of month’s time, so I have opted to use organic chickpeas supplied by Suma
The idea is not for people to give up meat and fish altogether, but to incorporate more plant-based proteins such as Quorn to help meet daily protein needs without consuming an excessive amount of fat or calories
They find Quorn products have a lot of protein and are easy to cook. Mycoprotein is A Healthy Protein source that is meat-free and is also a good source of dietary fibre
This recipe comes from Laura of Mum of Five Staying Sane Blog, she admits she had never had mushy peas before as it was one of those foods she just assumed she wouldn’t like, but she has now changed her mind
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