All posts filed under: Vegan

Raspberry & Cacao Chia Breakfast Pudding

I have more Chia seeds that I know what to do with, thanks to Hannah over at Zone in Yoga!  Having more food than I need fills me with anxiety, mainly because I don’t want to waste it but also because I understand (in a small way) the energy it takes to produce food.  To nurture a seed as it grows, protecting it, feeding & watering it.  And even with all that nurture you’re not guaranteed a harvest, so what food we have is precious!  So anxiety over, back to the abundance of chia seeds and this delicious, filling and very simple breakfast pudding!  For those of you not in the know on chia seeds health benefits, there’s plenty to read.  They are a rich source of omega-3 and high in protein, which makes this a really filling breakfast with plenty of slow-release energy. Read more on chia seeds here… Ingredients (serves 4): 100g chia seeds 50g ground almonds 1 tbsp raw cacao powder (or cocoa powder if that’s what you have) 1 tbsp maple …

Fridge Raider Green Curry and Rice aka c.1999 on a Thai Beach

This was a fridge raiding meal the day before the shopping arrived, so strictly speaking it’s not a ‘green curry’ proper… but for me it has enough of the elements to make it as good as!  And if you close your eyes and put on Moby’s ‘Play’ album then you’re in Thailand c.1999! (Scroll down for a quick blast of ‘porcelain’ from that album) Ahhh, the memories… (Take a moment) OK, back to business!  It’s very quick to make, hearty as it is, but could be beefed up for the weekend if you add chicken, prawns or a side of spring rolls… Ingredients: 1 onion 4 cloves garlic 1 thumb ginger (grated) 1 green birdseye chilli 1 stick fresh lemongrass 2 tsp ground turmeric 1 tsp ground coriander 1 tin chickpeas (drained) 1 small butternut squash 1 can coconut milk 1 bunch fresh coriander salt & pepper 1 cup wholegrain basmati rice 2 tbsp coconut oil Method: 1. Heat the coconut oil in a large pan on the hob 2. Finely chop the onion, crush …

Roast Curried Squash and Cauliflower Dhal aka Waste Not Want Not

“Pumpkin sooooooooup….Owwwwwww” Groaned the kids when I told them what was for tea… To be honest I’m feeling a bit the same.  The best thing about eating seasonally is how much we enjoy the first ripe fruit or veg of the season, remembering last year’s recipes and creating something new.  It’s a creative challenge keeping up with a glut, and it feels great to share what we can’t use with friends and neighbours.  The worst thing about eating seasonally is that by the end of the season, if I never see a pumpkin, courgette, apple, blackberry etc. (delete as appropriate) again it will be too soon!!  Still.  Waste not want not.  I spared the kids the pumpkin soup in the end and made a large vat of curried squash and cauliflower dhal and promptly delivered it to my lovely neighbour (who very often delivers me samosas and other delicious Indian sundries)… It’s just had her seal of approval, a text to say “delicious”.  Clearly she’s not in a pumpkin glut!  So here’s the recipe… And …

Fast Slow-Food, Quick Vegan Chilli…

This one is about as fast as slow-food gets.  In the time it takes to boil the brown rice the chilli is ready! Ingredients for two: 1/2 cup brown basmati rice. 1 red onion 3 cloves garlic 300g vine cherry tomatos 1 hot red chilli 1 tbsp tomato puree 1/2 glass vegan primitivo (there are some good options until £10 at Waitrose) Handful chopped coriander 1 can red kidney beans pinch mixed herbs 1/2tsp sweet paprika Salt and pepper to taste Olive oil Method: 1. bring a pan of water to the boil and add the rice. simmer for around 20 minutes or until the rice is cooked. Meanwhile… 2. heat the olive oil in a pan on a medium heat. 3. chop the onions and add to the pan. Soften but don’t brown. 4. chop the garlic and add to the pan. Be careful not to brown. 5. cut the cherry tomatoes in half and add to the pan. 6. chop the chilli and add to the pan. 7. add the primitivo and tomato …

Sourdough, the World’s Slowest Bread aka ‘The Rise & Rise of Lupa the Immortal’ aka My Soapbox…

I’ve been inspired by the Real Bread campaign recently, and #sourdoughseptember… Those of you who know me, know I have a real ‘bee in my bonnet’ about bread.  It’s a staple, and it’s massively exploited for that reason.  Unfortunately the bread we buy from the supermarket shelf really can’t call itself bread.  Yes it’s derived mostly from wheat, but after that it’s packed with preservatives, stabilizers, sugar… anything to give it a longer shelf life.  It’s a convenience food. So what can call itself bread?  It’s four ingredients:  Flour, Water, Yeast, Salt.  That’s it… Now go and read the list of ingredients on your supermarket loaf and decide what you have?  Is it a chemical concoction?  Or a nutritionally valuable food?  And what is it for?  To nourish or to ‘fill a hole’? The whole point of this blog is to share a passion for whole food.  That’s three times a day nourishing the body, after air and water, its the most important thing we do for ourselves, and what we eat builds who we …

Sweet Potato, Cavalo Nero & Chickpea Curry…

Love on a plate… It’s been one of those days… torrential rain, followed by torrential tears (mine and the kids)… I ate at least two portions of this and I have no regrets… tomorrow is another day! Ingredients (for 2 portions, or 1 ‘I feel sorry for myself’ portion): 1 large onion 3 cloves garlic 1 hot red chilli 1 large sweet potato 100g cavalo nero 1 tin chickpeas 1 tin chopped tomatoes 1 sachet instant brown rice miso soup paste dissolved in 600mls warm water 1/2 cup brown basmati rice tamari about 8 grinds of black pepper Method: 1. add a couple of tablespoons of olive oil to a deep pan. 2. chop the onion, garlic & chilli and add to the pan. soften on a gentle heat for around 10 minutes. 3. chop the sweet potato in to bite sized chunks and add to the pan 4. add the drained chickpeas, canned tomatoes & miso and bring to the boil 5. add the rice to the pan 6. chop the cavalo nero and …

Spicy Tomato and Red Lentil Soup

I love this pan, it’s inherited and probably 30 years old now… I think it’ll outlive me too! Ingredients (serves 4): 1 large onion 2 small carrots 2 sticks celery 1 can chopped tomatoes 2 punnets (600grams approx) fresh ripe vine tomatoes 1 red pepper 1 tsp mixed herbs 1 tsp chilli flakes 1 tsp marigold vegetable bouillon dissolved in 600 mls hot water fresh parsley to garnish 2 tablespoons olive oil Method: 1. Heat the olive oil in a large pan. 2. Chop the onions, celery, carrots and pepper and add to the pan. Soften for around 10 minutes. 3. Add the tomatoes from the punnet, the chilli, salt and pepper and give a stir. 4. Add the tinned tomatoes and 1/2 cup red lentils. 5. Top up with 600mls vegetable stock and simmer with the lid on the pan for 15 minutes. 6. Check that the veg is soft and the lentils are beginning to dissolve, then use a hand blender to liquidise the soup. 7. Garnish with fresh chopped parsley. The soup …

Sun Dried Tomato and Black Olive Houmous

A few years ago we had a major financial melt down.  Two small children, one income and a monthly deficit of around £1000… It’s when I started really looking at what we spent on food.  Houmous was always a staple in our weekly shop, and the kids love it, but when I realised I could make a months supply for the same price as a supermarket tub, I couldn’t go back.  Financial crisis over the Houmous is here to stay! Ingredients for a large bowl: 2 tins chick peas (drained) 2 tablespoons tahini 1 handful of chopped sundried tomatoes 1 handful of chopped pitted black olives 2 cloves of garlic Juice of 2 lemons 2 tablespoons rapeseed oil (or oil from the sundried tomatoes) 1 tsp sea salt 1 tsp ground cumin Ground black pepper Method: 1. Add the ingredients to a food processor and pulse until blended but textured. 2. Add additional salt and pepper to taste. 3. Serve with warm flatbreads, crudités, add to jacket potatoes, salads or sandwiches. This recipe will keep …

Byron Breakfast Smoothie

Tim and I met in Byron Bay in 2001… 10 years later we went back to get married and it remains to be one of our favourite places on Earth.  Back then Phoenix ran the juice bar on Jonson Street, he blended frozen fruit with yoghurt and added hits of wheatgrass, it was a revelation to us then, a hangover cure, a mid morning high, lunch, breakfast and a job! The smoothie below is a little taste of Byron Sunshine, and to borrow Phoenix’s words “delicious and nutritious… Mmmmm” Ingredients for 1 smoothie: 1 banana (fresh or frozen) 1 handful frozen blueberries slug of Good Oil top up with rice milk for a smoothie, or blend with Greek style yoghurt for a frozen yoghurt dessert Method: Add the ingredients to your blender and enjoy! Using frozen berries and bananas makes all the difference. I freeze fresh berries, and chop and freeze very ripe bananas to save them. The smoothie stays thick and cold because of the frozen fruit, and a slug of hemp oil adds …

I Carried a Watermelon (smoothie)… It’s a classic!

If you’re a dirty dancing fan it’s just as pleasing to watch this clip as it is to whizz up some watermelon with coconut milk and banana for a morning or snack smoothie! Ingredients for 1 smoothie: 1 generous slice of watermelon 1/2 banana 1tbsp ground almonds / chia seeds/ linseeds or other coconut milk drink (I like rude health) Method: 1. Chop up fruit and add to your blender. generously cover with coconut milk drink. 2. Whizz until smooth and serve immediately Don’t forget to carry your watermelon back to the fridge! Follow my blog with Bloglovin