It has been literally forever since I shared a recipe post! Wel not literally but you know what I mean. The main reason for that is that for most of last year I was a vegan, I spoke about how easy being vegan actually was, shared some tips, and some easy recipes, and thought I had well and truly signed up to that diet. And then... I ate some cake... and then I ate some cheese... and then I started drinking breakfast tea with milk in again... and then I ate meat and I stopped being vegan, but didn't really know how to admit that.
Part of me felt guilty, part of me felt confused, and part of me was embarrassed. I didn't want to be another one of those people who 'was a vegan for a while' but the truth is I am one of those people. I had a label and now I don't. I thought if all of a sudden I started sharing pictures of none vegan food on instagram, or shared a recipe with you that contained milk I'd some how be some sort of hypocrite. And then I realised that hiding what I was eating was even worse! Even if I'd stopped telling people I was a vegan and even though I dn't ost about being vegan anymore, keeping quiet about it some how felt fraudulent.
So here I am, revealing the truth. I no longer subscribe to any one diet. And yes I get questions and 'knowing' looks from people when they suddenly see that my plate isn't full of just veg, but more and more I'm realising, that unless it is a doctor or a nutritionist, it really is nobody elses business what I'm having for dinner.
I'm still trying to work out whether or not I want to subscribe to any one given diet, and my thoughts and feelings on that are probably a whole other post, but in the mean time I am enjoying trying new things, cooking whatever the hec I like, and just getting back into the kitchen. So with all that in mind here is a super easy and delicous recipe for a Red Pepper and Goats Cheese tart I knocked up for tea one night last week.
Ingreedients - serves 4
1 white onion
1 red pepper
1 roll of ready made puff pastry
2 teaspoons of red pesto
1 clove of garli
1 chilli
half a dozen baby tomatoes
3 handfuls of spinach
Olive Oil for cooking
Method
- Preheat the oven to 200 degrees
- Take your puff pastry out the fridge and packaging and leave to stand at room temperature for 10 minutes
- In a frying pan heat up your olive oil on a medium heat
- Thinly slice your onion and red pepper, grate your clove of garlic, and dice your red chilli. Add to the pan once hot, cook for around five minutes stirring regularly,
- Once your puff pastry has warmed to room temperature, roll out onto a baking try (mine came rolled with it's own baking paper, but if yours doesn't line your tray first). If the pastry is larger than your tray, then fold it in , otherwise it droops over the sides when cooking.
- Gently score a 1cm border around the edge of the pastry, and then spread your pesto all over inside of this border.
- By now your onions and red peppers should be soft add in your baby tomatoes whole, and throw in the handfuls of spinach one at a time, waiting for each handful to wilt before adding the next.
- Once all the spinach is wilted, spread out all the cooked veg on top of your puff pastry, making sure to leave your border clear
- Slice up you goats cheese and dot around the tart
- Put the tart in the oven, and cook for 30-35 minutes or until the base of your tart is cooked and golden brown. The edges will start to look cooked waaaaaaay before the rest is so don't be fooled!
- Once the tart is cooked take it out the oven and serve warm with sweet potatoe wedges and salad or leave to cool and pack it up for lunch!
There you have it! I told you it was crazy easy! Really you could add anything into this tart, you could swap the goats cheese for mozzerella or add in some mushrooms. I'm thinking of trying it with slices of cooked sweet potato and a onion chutney as a base instead of pesto!
Let me know if you try this or any other variations, and I'll try and share some more thoughts about my current diet with you soon x
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