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Meat Free Monday
Meat Free Monday
21 January 2021
Veggie Quesadillas
This easy veggie quesadillas recipe from
gimmiesomeoven.com
is 100% customisable with whatever veggies you like. It’s also on the healthier side, quick and easy to make, and SO delicious!
Ingredients
• Olive oil
• 1 small sweet potato, peeled and diced into cubes
• 2–3 cups chopped veggies
• black beans, rinsed and drained
• Tortilla wraps
• 3–4 cups shredded cheese
• ½ tea spoon of spices
• 1 cup chopped fresh coriander
• dipping options: your favourite salsa, guacamole and/or sour cream
Instructions
Heat 1 tablespoon olive oil over medium-high heat in a large non-stick pan. Add your peeled and sliced sweet potato to the pan to sauté for 5-6 minutes, stirring occasionally, until cooked through. Transfer to a separate plate and set aside
Add the veggies and sauté for 4-5 minutes. Stir in the cooked sweet potato, black beans, salt, pepper and spices sauté for 2 more minutes. Taste and add more salt, pepper and/or cumin if needed. Transfer the mixture to a large bowl and set aside. Rinse (or just wipe off) the sauté pan until it is clean.
Return the pan to the stove, and reduce heat to medium. Place a tortilla in the centre of the pan and immediately sprinkle your desired amount of cheese evenly over the surface of the tortilla. Add a few large spoonfuls (about 1 cup) of the veggie mixture on one half of the tortilla, then sprinkle on some coriander. Fold the other side of the tortilla over to create a half moon. Continue cooking for another 30 seconds or so, or until the bottom of the tortilla is crisp and golden. (Just lift it up and take a peek to see when it’s ready to go.) Then carefully flip the tortilla over and cook it for an additional 30-60 seconds on the second side.
Transfer to a serving plate, slice into triangles, then repeat with the remaining ingredients.
Serve warm, along with your favourite salsa, guacamole and/or sour cream for dipping.
Roasted Tomato Soup
A perfect winter warmer from
tasteofhome.com
to share with your flatmates – makes 6 servings.
Ingredients
• 15 large tomatoes, cut into quarters
• ¼ Cup Rapeseed Oil
• 8 garlic cloves, minced
• 1 large onion, chopped
• ½ teaspoon salt
• 2 cups water
• ½ cup heavy whipping cream
• ½ teaspoon crushed red pepper flakes (optional
• Fresh basil leaves (optional)
Instructions
Preheat oven to 200 degrees C. Place tomatoes in a greased 15x10x1-in. baking pan. Combine 1/4 cup oil and garlic; drizzle over tomatoes. Toss to coat. Bake 15-20 minutes or until softened, stirring occasionally. Remove and discard skins.
Meanwhile, in a cooking pot, saute onion in 2 tablespoons of oil until tender. Add tomatoes, water, salt and, if desired, pepper flakes. Bring to a boil. Reduce heat; cover and simmer 30 minutes or until flavors are blended. Cool slightly.
In a blender, process soup in batches until smooth. Return to pan. Stir in cream and heat through. Sprinkle with basil if desired.
Mushroom & Onion Tart
Thanks
tasteofhome.com
for this great recipe:
Ingredients
• 1 sheet frozen puff pastry, thawed
• Olive oil
• ½ pound sliced baby mushrooms
• ¼ teaspoon salt
• 2 large eggs
• 1 cup 9 (4 ounces) crumbled goats or Gorgonzola cheese
• 2 teaspoons minces fresh rosemary (optional)
Instructions
Preheat oven to 200 degrees C . Unfold puff pastry onto a parchment paper-lined baking sheet. Using a sharp knife, score a 1/2" border along edges of pastry. Within border, prick pastry with a fork. Bake 8-10 minutes or until golden brown. Remove from oven. If centre has puffed, flatten gently with a spatula.
Meanwhile, in a large pan, heat 1 tablespoon oil over medium-high heat. Add mushrooms; cook and stir 4-5 minutes or until lightly browned. Remove from pan. To same pan, add 1 tablespoon oil and the onion; cook and stir 2-3 minutes or until lightly browned. Return mushrooms to pan; stir in salt.
In a small bowl, whisk eggs until blended; stir in cheese. Pour into crust. Top evenly with mushroom mixture. Bake 13-15 minutes or just until cheese mixture is set. If desired, sprinkle with rosemary.
Quinoa with Peas & Onion
tasteofhome.com
Ingredients
• 2 cups water
• 1up quinoa, rinsed
• 1 small onion, chopped
• 1 table spoon Olive Oil
• 1-1/2 cups frozen peas
• ½ teaspoon salt
• ¼ teaspoon pepper
• 2 tablespoons chopped walnuts (optional)
Instructions
In a large saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until water is absorbed. Remove from the heat; fluff with a fork.
Meanwhile, in a large skillet, sauté onion in oil until tender. Add peas; cook and stir until heated through. Stir in the cooked quinoa, salt and pepper. Sprinkle with walnuts (optional).
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