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Recipe

Ras El Hanout Vegan Shakshouka Recipe

ras el hanout vegan

I'm sharing a newly created shakshouka recipe using Ras El Hanout (a beautiful spice blend).

I met Tom, the owner of Freshly Spiced a few months ago at my local food market and got chatting to him about his company. Since I’ve been to his workshop and learnt about the value of freshly ground spices and the difference between Tom’s handmade blends to the dried packages I buy in the shops.

I’ve been so blown away by how much more flavour they have and also the importance of reading the sell by date. I’ve been trying his blend packets and using them in my baking & cooking and wanted to share it with you.

Recipe

1 onion

100g tomatoes

1 red pepper

1 red chilli

3 cloves garlic

1 tin chopped tomatoes +half the can of water

1 tsp sage

1 tbsp smoked paprika

½ tsp paprika

2 tbsp ras el hanout (I used Freshly Spiced)

100g potatoes (I used new potatoes)

large pinch of salt & pepper to taste

Method

In a pot, bring the chopped new potatoes to boil, then simmer for a further 10 minutes

In a large pan fry off the chopped onion and chilli in a pan with a large glug of olive oil

Add the minced cloves of garlic and fry for around 1 minute

Add the chopped fresh tomatoes, then add all the dried spices and fry for around 5 minutes before adding the tinned tomatoes

Pour in ½ the tin of water into the mix (feel free to add a dash more if you like a thinner consistency)

Once the potatoes are soft, add them to the shakshouka then leave to simmer and infuse for another 5-10 minutes

Taste test, adding a little more salt and pepper if needed.

Enjoy!

ras el hanout shakshouka
Recipe

Quick & Easy Vegan Curry Recipe – Gluten Free!

lucy and lentils vegan curry

Cooking curries has become one of my go-to week night meals. Since I removed the pressure of having the expectation of marinading, cooking for hours and including more spices than I had in my cupboards, it's been such a fun way of using up all of the veggies in my fridge. 

 

The bare essentials I always have:

Coconut milk

Turmeric

Cumin

Coconut Cream 

Garlic

 

 

RECIPE:

1 tin chickpeas

leftover veg (I used half a yellow, green and red pepper)

1 brown onion

3 cloves garlic

handful of tomatoes

1 tin of coconut milk

1 tbsp cumin

1 packer of Schwartz gluten free curry mix (you can use 2 heaped tbsp curry powder)

METHOD:

Simply heat the cumin in a pan, add a glug of coconut oil and fry the chopped onion

Add the rest of the chopped veg and drained chickpeas, then add the minced garlic

Add 1 tin of coconut milk with the Schwartz / curry powder mix

Simmer for 15 minutes then serve with steam rice

vegan curry recipe easy
easy vegan curry recipe
Recipe

Salted Caramel & Chocolate Tarts

vegan salted caramel tart recipe

These salted caramel and chocolate vegan tarts are brilliant to make in preparation as you can freeze them! 

I’m not one for baking, so it’s safe to say these salted caramel and chocolate tarts are an absolute winner! No real baking required, simply mixing ingredients in a processor and pouring in the caramel, a dessert even I can’t mess up.

 


You can watch the recipe video below

Ingredients

1 cup of mixed nuts (blended roughly)

½ cup shredded coconut

8 medjool dates

½ cup Nature’s path caramel

50g 70% chocolate

Sprinkle of Sea Salt

Handful Peanuts

 

Method

Add the ingredients for the base into a food processor and blend until a sticky texture. If the texture isn’t sticking, add another medjool date.

Fill the greased tart cases with the date and nut mix at around 1cm thick

Pour the ½ cup of Nature’s path caramel sauce into the tart case

Melt the 70% chocolate and distribute over the caramel layer on the tarts

Add a few peanuts to the center of each

Allow to set in the fridge

Sprinkle sea salt on top and enjoy!

 

If you make these, be sure to send any of your creations to my instagram account here!

Recipe

Favourite 20 Minute Curry Recipe

vegan lemongrass curry

fast, delicious, vegan curry in 20 minutes

I'm sharing one of my all time favourite curry recipes, perfect for those evenings where you're looking for something fast and delicious. The best thing is you can pop most of the ingredients in one pan and leave it to simmer whilst you catch up on your favourite podcast. 


here's the video tutorial for my lemongrass & coconut Cambodian  curry

 

Ingredients

1 heaped tsp ground cumin

1 heaped tsp turmeric powder

1 stalk of lemongrass

1 small orange pepper cubed

1 small courgette cubed

1 small green chilli

1 cup of long grain rice

 

If you whip up this curry, don't forget to tag me - I absolutely love seeing your recreations within your own kitchen!

Recipe

Favourite Vegan Pancake Recipe

best vegan pancake recipe

Perfect for lazy weekend mornings

My favourite vegan pancake recipe has been the saviour of many weekends, whether that's with friends, a slightly hungover morning or when I'm craving something comforting. 

I used this recipe when hosting a vegan masterclass weekend at IKEA, making around 100 pancakes in a go.... that's a LOT of batter.... 

 

Ingredients

3/4 Cup Rice Flour

1 Small Over Ripe Banana

1 Cup of Coconut Milk

2 tsp Baking Powder (gluten free)

1 tsp Cinnamon 

1 tsp Coconut Oil (to heat in the pan)

Pinch of Salt

Method

In a large mixing bowl add the rice flour, baking powder, cinnamon and pinch of salt

In a medium bowl mash the small banana, then add the coconut milk

Leave in the fridge for around 10 minutes to bind

Heat a large pan on a medium to high heat, with a tsp of coconut oil, then pour small circles of pancake batter to make your pancakes

Once the pancakes start to show little bubbles it means they are ready to flip, so gently turn them over

Once they have cooked on both sides, add the berry compote and a dollop of vg cream

Enjoy

 

Recipe

Pana Chocolate Giveaway & Chocolate Covered Flapjack Recipe

pana chocolate competition

How To Win 12 Bars of Pana Chocolate

All you have to do is sign up to my newsletter, to hear about updates and more exciting giveaways. Once you have give Pana Chocolate a follow on social media and signed up to the email announcements, we will pick two lucky winners and announce it on social media.

I have created a delicious flapjack recipe using simple ingredients with a thick chocolate topping using Pana Chocolate (one of my all time favourite vegan chocolates)!

vegan flapjack with chocolate layer

Pana Chocolate Giveaway Competition

To celebrate the love of chocolate, Pana Chocolate are hosting a giveaway competition… worldwide! They are giving away an assortment of beautifully crafted, creamy chocolate (12 bars of chocolate per pack) to two lucky winners!

(Take a sneak peak at their range of chocolates available here https://panachocolate.com/)

 

vegan flapjack with chocolate layer

 


The Flapjack Recipe

Ingredients

  • 1 cup of oats
  • 1 cup of medjool dates (approx 10 dates)
  • ½ cup nuts (I used almonds)
  • ½ cup maple syrup
  • 1 tsp cinnamon
  • ½ tsp ginger
  • 1 bar of 60% Pana Chocolate Bar
  • Generous pinch of sea salt

 

Method

  • Blitz the medjool dates in a food processor to start to break down (add a dash of water if they’re a little dry)
  • Add all the dry ingredients saving, salt and chocolate aside
  • Once combined, check the consistency which should be moist and sticky - if the texture is slightly dry, add ¼ cup more maple syrup and a dash of nut milk
  • Using greaseproof paper, line a small loaf tin and add the mixture, patting down to create a level surface
  • Bake at 180˚C for around 15-18 minutes until it starts to crisp
  • Allow to cool
  • Using a bain marie gently melt the bar of pana chocolate (this shouldn’t take long as it has a low melting point)
  • Pour the chocolate over the baked base and allow to set. Cut into strips approx 5cm apart and enjoy with a cup of coffee

vegan flapjack competition

vegan flapjack recipe with pana chocolate


Take a look at Pana Chocolate’s social media to see the beautiful dessert inspiration here.

 

The lucky two winners will be announced in two weeks on my Instagram channel so be sure to keep watch here.

 

Recipe

Only 5 Ingredient Oat Cookies – New Plant Based Recipe

easy vegan oat cookies

I've finally cracked an easy oat cookie recipe for all of you 'non-bakers' like myself

Behold the 5 ingredient oat cookie

vegan oat cookie recipe only 5 ingredients

The Low Down

If like me you absolutely love sweet treats and desserts you need this 5 ingredient cookie recipe in your life!

They take 5 minutes to throw together and only 10 minutes in the oven and you have a delicious dunkable oat biscuit / cookie / florentine.

My Attempt at a Bake Off Themed Tutorial

I may be missing Mary Berry *sobs gently at the good old days* but I find watching tutorials shows how easy they are to make. I’m not a very good baker, but these seem to work every time and are the perfect cookies to enjoy with a cup of coffee with friends.

Watch my YouTube Tutorial Here 

vegan oat cookies recipe

What’s In Them?

The recipe changes every time I make these depending on what I have in my cupboards with sometimes the addition of sesame seeds, chia seeds or nuts. But I wanted to make the base ingredients, something that you will most likely have in your pantry - or for all you apartment renters out there *holla* your 'cupboards'.

Here is the most basic recipe, which hopefully the ingredients will be in your cupboards. If you’re feeling extra sassy why not try adding any of the above!

five ingredient oat cookiesIngredients

2 Cups Gluten Free Oats

¼ Maple Syrup / Date Syrup or Honey (if you’re not vegan)

½ Cup Melted Coconut Oil

1 tsp Vanilla Paste

vegan 5 ingredient oat cookieMethod

Preheat the oven to 160˚C

Mix the dry ingredients together in a large mixing bowl

Melt the coconut oil in a smaller bowl then add the vanilla paste and maple syrup (it’s best to add the vanilla paste at the end as you don’t want to burn it)

Pour the wet into the dry and get in there with your hands, making sure all the oats are covered

Lightly grease a baking tray and making rough thin cookie at around 6 cm wide

*Don’t worry if the mixture isn’t sticking together, once baked they harden and make a delicious thin snap cookie*

Bake in the oven for around 8 minutes, remove and allow to cool, to make sure they harden

Make a large cup of earl grey tea, and enjoy

vegan oat cookies only 5 ingredient

Feeling inspired? 

Take a look at my vegan banana and chocolate bread.

Banana and chocolate bread

Recipe Review

Mighty Plant Flavours Unleashed AD

wicked kitchen tesco

 With #WickedKitchen

This is a sponsored post with Tesco 

Where to go for vegan food when on-the-go

Gone are the days of a boring stale cheese sandwiches or only being able to buy a snack pack of hummus and carrot sticks….

Derek Sarno had teamed up with Tesco to release a new range of plant based meals -introducing Wicked Kitchen. From sandwiches pizzas and salads this range is anything but boring. It is easy to understand why there is such a stigma attached to vegan food when certain shops are a tad behind with their menu selection….. But this new range has got so many of us excited!

wicked kitchen derek sarno

Involved with Veganuary?

With all of the positive attention towards #Veganuary it’s hard not to feel inspired to try new and exciting plant based meals.

 

Whether you’re a herbivore or carnivore, the main message is for everyone to see that plant based meals are delicious and accessible. It used to be difficult to find vegan food on the go, without sourcing a health food store but with the plant based movement gaining more attention, larger stores are listening and responding with delicious food!

 derek sarno

Banish The Bore!

We have all been there, you forget to pack your lunch or you’re out with friends, it hits lunchtime and you’re in need of a bite to eat…. Whether you’re vegan or veggie the options can quite often be limited and a bit unimaginative, queue the new Wicked Kitchen range.

I’m so excited to be reviewing this range as it is genuinely a revelation for large supermarkets to jump on board the plant based bandwagon and start proving that it is delicious food!

wicked kitchen tesco

Selling Like (Vegan)  Hot Cakes

The Wicked Kitchen range has exploded on the streets with many stores having sold out on the first day of launch! What is great is that they can be enjoyed by everyone, no matter what your diet type, this is perfect for everyone. 

What is great about this collection is that it is showing that plant based food is not only readily available, but is an exciting choice to go for *insert salsa dancing emoji right here!*

 wicked kitchen tesco

Now to see rejoice in normalising plant based food!

Derek Sarno and Tesco have been whipping up a frenzy and also proving that plant based is exciting, delicious and nutritious. There is no question that this range is delicious (trust me I went through a tough afternoon of trying the collection, I mean someone had to) and can safely say this is an exciting new collection whether you’re vegan or not!

It is so exciting to see ‘fast food’ in the form of ready made sandwiches, salads, ready meals and pizzas that are using inventive ways to celebrate the humble vegetable.

wicked kitchen tesco

Mighty Plant Flavours Unleashed

The plant based movement has been in full swing for many years with a selection of delicious and inventive ways to use vegetables - however supermarkets and larger retailers have been a little behind in catching up.

What I am most excited about it the wide selection and interesting flavour combinations that will banish the boring cheese sandwich at work. Food that is colourful, grabs your attention and introduces you to new flavours is always a conversation starter and couldn’t have been achieved better by Derek and the team at Wicked Kitchen.

 

The range was a sell out in so many stores, not because all the vegans were rejoicing and stocking up but because the food is intriguing, it looks interesting and gets people talking about food.

You can shop the collection here > http://bit.ly/2mU9DTi

Follow their social media to see what they’re up to! #Ad

@TescoFood

@WickedKitchen

@DerekSarno

Recipe

Organic Honey Roasted Winter Veg – Perfect For Christmas

christmas side recipe

Organic Honey Roasted Winter Vegetables With Rosemary & Thyme

Topped With Roasted Brussels Sprouts Leaves & Pomegranate

I am excited to share this delicious and simple side dish, perfect for a festive feast this winter. This humble tray of organic carrots, parsnips and sweet potatoes are deliciously roasted in honey, flavoured with rosemary and thyme - the perfect accompaniment - topped with brussels sprouts leaves.

organic christmas recipe

Christmas is the perfect occasion to experiment with food, and to seek out the best quality of products. By choosing organic, you will taste the difference! There is something exciting about exploring your local farmers markets with the trays of locally grown products freshly dug up with dustings of soil on top. But whether you’re shopping locally or fighting the crowds at your supermarket, buying organic has many benefits.  

organic winter veg recipe

Why Go Organic?

Organic UK are on a mission to get people buying more organic products. There are many reasons to do so, from ensuring your food has fewer pesticides, free from GMO’s and encouraging healthy soils. (Find out more information here https://www.feedyourhappy.co.uk)

For me, the biggest difference is the taste. I remember when I was in Italy and was shopping the local farmers markets, the taste of the peaches and plums were incredible! They were so much sweeter and the skin had a much fresher taste.

By supporting organic farming, our soils are also healthier. This is something I am reading about more and more, with key messages about preserving our soils as a great importance from reducing greenhouse gasses to keeping our livestock nourished!

organic uk christmas recipe

Ingredients

  • 3 Organic Carrots
  • 4 Organic Parsnips
  • 2 Organic Sweet Potatoes
  • 5 Brussels Sprouts (leaves peeled off)
  • 2 Sprigs of Rosemary
  • 2 Sprigs Thyme
  • 2 tbsp Organic Honey (I used a fairly runny consistency)
  • ¼ Cup Pomegranate Seeds
  • 1 tbsp Sesame Seeds
  • Handful Roughly Chopped Pistachios
  • Pinch of salt

Method

  • Preheat the oven to 220°C
  • Slice the carrots, parsnips and sweet potatoes lengthwise with at around 3cm thick
  • Place the sliced veg on a non-stick pan drizzle the 2 tbsp honey, then mix to ensure an even coating
  • Roughly tear the rosemary and thyme and scatter around the tray and add a generous pinch of salt
  • Place in the oven for around 35 minutes, turning halfway through
  • Chop the ends off the brussels sprouts and peel off the outer leaves, then add to the roasting tray for the last five minutes of baking
  • Once the vegetables have finished roasting, plate up and scatter over the pomegranate seeds and chopped pistachios
  • Enjoy as a side dish for a perfect organic festive feast!
  • Try buying organic this Christmas and see if you notice the difference in taste! If you recreate this dish, be sure to tag us to let us know!

     

organic feed your happy

To find the full range of recipes, take a look at their collection here,

https://feedyourhappy.co.uk/recipes/categories/vegetarian   


For more delicious side recipes, take a look at my paprika roasted parsnips here.

Roasted Parsnip Chips

Recipe

The Tastiest Side Dish With Tenderstem®

Tenderstem® oriental recipe

Oriental infused flavours with a soy & ginger dressing, toasted sesame seeds and chilli flakes drizzled over charred Tenderstem®

I have collaborated with Tenderstem® to create a delicious side dish using the delicious cross between Chinese kale and broccoli to make the perfect side dish. This simple dish takes literally minutes to prepare and is the perfect bit on the side to accompany a tasty stir fry. It’s vegan friendly, requires minimal effort and creates the perfect side dish.

In this post, I am sharing the perfect side dish for a Friday Night Fake-Away. There is nothing more satisfying than creating the ultimate comfort food dish that is still nourishing and delicious and luckily this simple recipe will do the trick.


Top tip: Don’t chop the stems! It’s where loads of the flavour and crunch is, and by gently boiling then charring, they make the best crunchy greens perfect for dipping in your tamari dressing.

Tenderstem® oriental

Recipe

  • 220g Tenderstem®
  • 2 tbsp tamari
  • ¼ tsp chilli flakes
  • ¼ tsp chopped garlic
  • ¼ tsp chopped ginger
  • Salt & pepper
  • 1 tbsp sesame seeds

Method

  • Bring a pan of water to the boil and gently simmer the Tenderstem® for around 3 minutes
  • Place a griddle pan on high heat adding the sesame seeds, then drain the Tenderstem® and add to the griddle
  • Leave on a high heat for around 3 minutes until one side is charred then add the sesame seeds
  • Turn the Tenderstem® and char the other side
  • In a small dressing dish, mix the tamari, garlic, ginger and chilli flakes
  • Place the Tenderstem® on a side plate, add the toasted sesame seeds and a drizzle the dressing over
  • Serve up with a delicious stir fry and enjoy as a side dish

Tenderstem® recipe

This blog has been sponsored by In this post Tenderstem®.

Follow their social media @Tenderstem and follow the recipes by hashtagging #bitontheside