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Dinner Recipe

Coconut Milk Free Veggie Curry

coconut milk free veggie curry

If you don't have tinned coconut milk / cream but fancy a delicious creamy curry, this'll do the trick. I replaced coconut milk for just plant based milk with a squeeze of lime to create a kind of 'buttermilk' which worked brilliantly. All in all, this curry recipe can be whipped up in 30 minutes from prep to getting it on the table.

-vegan

-packed with veg

-easy to make

-lower in fat due to swapping the coconut milk for plant based milk

coconut milk free veggie curry
coconut milk free veggie curry

Ingredients

whole spices:

3 small dried birdseye chillies

1 tsp mustard seeds

3-4 bay leaves (even better if you have curry leaves)

1/2 tsp coriander seeds

 

veggies:

1 red onion

1 green chilli

1 thumb sized piece of ginger (finely chop half and grate the other half to add in later)

4 cloves garlic

1 red pepper

1 courgette

1 400g tin chickpeas

(optional to add tofu / quorn for extra protein)

3 spring onions

1 lime

250ml plant bakes milk (I used almond)

spoonful of plant based yogurt for dressing (optional)

 

dried spices:

1 tsp paprika

1 tsp cumin

3/4 tsp turmeric

 

 

Method

Add the basmati rice in a pot with a 1:2 ratio of rice to water, add a large pinch of salt and allow to simmer for 15 minutes until the water is absorbed

Start by adding the whole spices and bay leaves to a pain with a 1tsp coconut oil /olive oil and heating for a minute

Add in the red onion, green chilli and half the ginger (all finely diced) and fry for around 5 minutes

Once they have cooked down add the minced garlic cloves and add to the pan for around a minute to cook properly then add in the finely diced red pepper, drained chickpeas and courgette

Add in the dried spices with the veggies and allow to cook for a further 5-6 minutes on a high heat

Turn down the heat slightly then add in the plant based milk with a squeeze of 1/2 lime and allow to take on all the delicious flavour for a further 5 minutes or so

check on the rice and take off the heat if it's absorbed the water and perfectly fluffy, set aside ready to serve

Taste test the curry, adding salt to preference and a little more spice if preferred

Serve up with the steaming hot rice, then add a dollop of yogurt on each curry, garnish with the finely chopped spring onions and a squeeze of the other 1/2 lime

Enjoy!

I hope you enjoy this one, as it's really delicious and perfect if you don't want to use full fat coconut cream. I know a few people who can't use coconut milk but LOVE creamy curries so fingers crossed this will become a staple recipe in your home.

As always, if you share this on social media, don't forget to tag me @Lucy_and_lentils   as it always makes my day to see these in your own home!

dessert Recipe

Peanut Butter Chocolate Chip Cookies

peanut butter cookies recipe vegan and easy

Phoarrr have I got a cookie recipe for you! Whether you're having a girls night in, or just craving a fresh batch of peanut butter chocolate chip cookies  - these are cracking!

Naturally vegan

Can be swapped for gluten free flour

Easy

Batter can be kept in the fridge (so in 12 mins you can have fresh cookies each day)

 

Using just plain flour, margarine, peanut butter and chocolate chips there's not much else you need in your cupboards to make these!

Ingredients:

180g plain flour (you can use GF flour)

1/2 tsp bicarbonate soda

1/2 tsp baking powder

1/4 tsp sea salt

200g sugar (I used a mix of caster and soft brown sugar)

100g vegan butter

100g peanut butter

100ml plant based milk

1 tsp vanilla essence

80g chocolate chips / chopped chocolate

METHOD:

Mix the flour, baking soda, powder and salt in a bowl and set wide

In a large mixing bowl beat the butter, peanut butter, vanilla essence and sugar together until smooth the mix in the flour mix

Mix in the plant based milk to help bring it together then fold in the chocolate chips

Leave to chill in a fridge for minimum of 1 hour

Preheat the oven to 165°C (fan) then bake on a tray (around six - eight on a sheet) for 10 minutes, take out of the oven and give the tray a few good taps in a flat surface

The tapping helps give a lovely crackle on top, then pop back in the oven for 2-3 mins

Allow to cool for 5-10 mins and enjoy!!!

peanut butter chocolate chip cookie vegan easy recipe
peanut butter chocolate chip cookie vegan easy recipe
Bread & Dough Lunch & Light Bites Recipe

Za’atar Pita

za'atar pitas recipe easy and vegan

Inspired by my trip to Israel (with the guys from Vibe Israel) I've got a really simple pita recipe for you, which is topped with the beautiful seasoning za'atar. It's not often I write about my recipes and the inspiration but I loved the whole experience of trying this bread in a busy side street in Jerusalem. It was hot, sunny, and the middle of November and we had been waving through the busy crowds of Pilgrimage tours and locals trying to get their daily bread. We had huddled around our amazing tour guide, whilst she hopped across the stream of people to grab a huge pita, straight off the burner which was topped with garlic, za'atar and lots of olive oil.

As we were all tearing pieces off the bread we listened to a story of how the pitas came about, from the old wives tales of the women creating small businesses selling their version of pita. With tough competition from other bakers, it was about creating the most delicious flavoured, best texture and top secret recipes. It was fascinating hearing how old some of these recipes would be whilst eating away. Either way I hope this version does it justice and inspires you to give za'atar a go!

Ingredients:

380g plain flour

1/2 tsp salt

1 tsp caster sugar

7g instant yeast

280ml lukewarm water

1  1/2 tbsp olive oil

___

For the topping:

2 tbsp olive oil

2 tbsp za’atar seasoning

1/2 tsp sea salt

Method:

Simply mix the dry ingredients together in a bowl, then pour in the lukewarm water and olive oil, bring together to form a loose dough

Move onto a floured surface and knead for around 5 minutes

Pop back into the clean bowl with a glug of olive oil at the bottom to stop it sticking, cover in a tea towel and leave to proof for around 1 hour (if it’s cold in your home it make take 1.5-2 hours)

[preheat the oven to 200°C fan]

Once risen, knock back the dough and divide into 4 (you can divide into however many pitas you’d like to make)

Using your fingers, prod the each ball of dough until you’ve created the pita shape (should be around 1-2cm thickness)

Mix the olive oil and za’atar in a bowl and brush over the tops of the pitas  and add a good pinch of sea salt to each then bake on a tray for around 12-15 minutes or until golden on top

Allow to cool and dip into some delicious hummus or extra virgin olive oil

za'atar pitas recipe easy and vegan
za'atar pitas recipe easy and vegan

These photos were taken by the very talented Amir Menahem who is a magician when it comes to photographing the Vibe Israel tours! Hopefully these shots give you an idea of the beautiful fresh dough we got to try each day whilst wondering around the towns and cities of Israel.

za'atar pitas recipe easy and vegan
za'atar pitas recipe easy and vegan
za'atar pitas recipe easy and vegan
za'atar pitas recipe easy and vegan
Bread & Dough Lunch & Light Bites Recipe

Garlic & Rosemary Focaccia

garlic and rosemary easy vegan focaccia recipe

Ingredients

320g strong white bread flour

220ml luke warm water

Large pinch sea salt

7g fast yeast

3 tbsp olive oil (extra virgin will also work)

 

To top:

3 sprigs fresh rosemary roughly chopped to add to the dough’s surface

3 large cloves garlic roughly chopped to add to the dough’s surface

6 cherry tomatoes halved

2 tbsp olive oil

1 tsp sea salt

Method

Add the flour, yeast and salt into a bowl and mix together

Pour in the 220ml luke warm water whilst bringing the dough together with your other hand, add the olive oil then bring together to form a loose dough

Knead the dough on a surface for around 5 minutes then place back in the bowl with a glug of olive oil to stop it sticking to the bottom and sides

Cover in a tea towel and leave in a warm place to proof for around 45 minutes (or until doubled in size)

Once risen, knock back the dough, add 1 tbsp of the olive oil to the base of the baking dish, then add the dough. Using your fingers, poke the dough until it gradually spreads to fit the baking dish

leave on the side to proof for a further 45 minutes

Preheat the oven to 200°C

Once risen, use your fingers make the dimples in the surface of the dough and fill with the roughly chopped garlic cloves, tomato halves and chopped rosemary sprigs, drizzle the last tbsp olive oil on top & season with the sea salt flakes

Bake at 200°C for 20-25minutes or until golden on top

garlic and rosemary easy vegan focaccia recipe
garlic and rosemary easy vegan focaccia recipe
Dinner Recipe

Golden Mushroom Curry

golden mushroom curry easy vegan recipe

Ingredients

1 banana shallot (or red onion)

4 cloves garlic

1 thumb size piece of ginger (1/2 grated and 1/2 chopped)

1 red chilli

1 red pepper

180g mushrooms

100g black rice

300ml plant based milk

2 tbsp coconut cream (optional)

 

Spices:

1 tsp cumin

1/2 tsp turmeric

1 tsp mustard seeds (sub for 1 level tsp whole grain mustard)

2 bay leaves / curry leaves

Sprig fresh coriander to garnish

Method

Add the black rice to a pot of water and a pinch of salt and bring to boil for around 30 minutes until cooked

Dice the onion or shallot, chopped chilli and 1/2 the ginger and fry in a drizzle of olive oil for 5 minutes

Chop the red pepper and mushrooms and add to the pan along with the spices and mustard seeds and fry for a further 5 minutes

Finely chop the garlic then add to the pan and fry for around 1 minute before adding the plant based milk

Stir and allow to heat on a very low simmer for around 15 minutes

Stir in the gated 1/2 of the ginger and stir in the coconut cream (please feel free to add as much creamed coconut as you like to make this curry extra creamy

Taste test adding salt and pepper then serve up when the rice is cooked!

I added a sprig of coriander and chilli flakes to top

golden mushroom curry easy vegan recipe
golden mushroom curry easy vegan recipe
dessert Recipe Uncategorized

The Ultimate Chocolate Chip Vegan Cookie

Ultimate Vegan chocolate chip Cookie recipe

Ingredients

220g plain flour

200g vegan butter (margarine)

200g sugar (I used 1/2 golden caster and 1/2 soft brown sugar)

1/2 tsp baking powder

1/2 tsp baking soda

1 tsp vanilla extract

1/2 tsp sea salt

80g chocolate chips (or chopped chocolate)

Method:

Add the room temperature butter to a bowl along with the vanilla extract and two types of sugar and mix together using a silicone whisk or spatula until smooth

In a separate bowl mix the flour, salt, baking powder and soda together then slowly add to the bowl of butter, mixing it together as you add

One combined, add the chocolate chips (or chopped chocolate) and fold in. Pop the mix in the fridge for at least an hour (even better left overnight)

Once ready to bake, preheat the oven to 170°C

Using an ice cream scoop (or just your hands) roll out equal sized balls and place them with lots of room (as these will expand)

Bake for 10 minutes, then take them out of oven and tap them on a surface (this helps give the crackle effect) then pop them back in for a further 2-3 minutes

Leave to set for 10 minutes (trust me they’re worth the wait) and ENJOY!

Ultimate Vegan chocolate chip Cookie recipe
Ultimate Vegan chocolate chip Cookie recipe
Dinner Recipe

Kerala Buttermilk Curry

kerala buttermilk vegan curry recipe

This recipe is heavily inspired by Chef Cyrus Todiwala who I had the pleasure of meeting on a campaign with Tilda Rice. Learning about the different states within India, the origins of ingredients and recipes, I was inspired to pull together this version of his Kerala Curry.

This recipe is for the sauce but can be adapted to add lots of delicious veggies and pulses!

Ingredients:

1 white onion, finely chopped

4 cloves garlic, finely chopped

1 thumb sized piece of fresh ginger, finely chopped

2 green chillies, finely chopped

2 birdseye chillies (whole & small)

3 bay leaves

1 400g tin coconut milk

100g plant based milk

squeeze half lemon

150g of basmati rice

___
Spices:

1/2 tsp turmeric

1 tsp mustard seeds (substitute for 1 tsp wholegrain mustard)

1/2 tsp chilli flakes (optional)

1/2 tsp sea salt

Method

-Heat a deep pan with a glug of olive oil / coconut oil, then add the finely chopped onion, chilli and ginger & fry for 6-7 minutes

-Add the finely chopped garlic cloves and fry for a further 1-2 minutes until cooked before adding the tinned coconut milk, birdseye chillies, bay leaves and spices

-Mix the plant based milk with the lemon juice and leave to curdle before adding to the pan and allow to sit on a low heat for around 10 minutes

-Meanwhile in a pot add 150g basmati with 300ml water, large pinch of salt and allow to simmer with the lid on for around 10-15 minutes (it should absorb the water and be perfectly cooked and fluffy)

-Taste test the curry adding a little more salt & pepper if needed then serve up, I garnished mine with some wild garlic, but this could be replaced with fresh coriander!

kerala buttermilk vegan curry recipe
kerala buttermilk vegan curry recipe
dessert Recipe

Store Cupboard Chocolate Tart

easy vegan chocolate peanut butter tart

Ingredients

1 cup (or coffee mug) mixed nuts - whatever you have in your cupboard

1/4 cup mix of cacao nibs and pine nuts (don't worry if you don't have these)

8 juicy medjool dates (if using dried dates, add an extra 4 dates and soak in warm water for 30 mins)

3 tbsp desiccated coconut

Filling

3 tbsp peanut butter

1 bar dark chocolate (around 100g / 4oz)

single cream (I used oatly - 100ml / 1/2 cup)

1 square of chocolate to grate on top

pinch of salt

 

Method

Roast the nuts at 180ºC (350ºF) for 10 minutes

Once golden add food processor with the cacao nibs, desiccated coconut and dates and blend until sticky

Press down into the base of a tart tin and set aside

Pour in the 3 tbsp peanut butter to create the middle layer (feel free to add more peanut butter)

Heat the single cream in a ban marie then add the chocolate and slowly melt together adding a pinch of salt, then pour over the peanut butter layer and leave to set

Once set, grate the square of chocolate on the top to finish!

Keep chilled, and remove from the fridge a few minute before eating to allow to go to warm a little (it tastes better!)

 

easy vegan chocolate peanut butter tart
easy vegan chocolate peanut butter tart
Dinner Recipe

Chilli, Peanut & Tofu Ramen

chilli peanut tofu ramen vegan

Ingredients:

For the stock

1 red onion, finely chopped

3 large cloves of garlic, finely chopped

3/4 red chilli, thinly sliced (save the other quarter to garnish with)

thumb sized piece of fresh ginger (half grated and half finely chopped)

juice squeezed from 1/2 lime

1 tsp tamari (or soy sauce)

1 tsp brown miso paste

700ml stock (feel free to add 1l of stock to make a bigger batch)

1 tsp brown sugar

1 tbsp peanut oil

200g udon noodles (if you're gluten free, soba noodles work really well too)

 

To Garnish:

1 tsp sesame seeds per bowl

1/4 chilli thinly sliced

 

 

For the tofu

2 tbsp peanut butter

juice squeezed from 1/2 lime

1 block firm tofu 280g, cut into 3cm

1 tsp tamari / soy sauce

 

 

 

Top with:

1 tsp sesame seeds

few slices of fresh chilli

fresh coriander (optional)

handful toasted peanuts

Method:

Drain the firm tofu then slice into 3cm cubes, add all of the marinade ingredients into a bowl, whisk then coat the sliced tofu and leave to marinade for around 15-30 minutes (overnight is even better)

Finely chop the red onion, the chopped half of the ginger and chilli then add to a pan with the peanut oil, fry for 5-6 minutes

Finely chop the garlic cloves then add to the pan to fry for a further 1-2 minutes

Add the vegetable stock, brown sugar, miso, tamari, squeeze of lime and grated ginger and bring to a simmer for around 10 minutes

Place a frying pan on a medium heat with a drizzle of peanut oil then add the marinated tofu and fry for around 4 minutes on each side until crispy then keep on a low heat until the ramen is ready

*If you want a silky smooth ramen, simply pour the liquid through a sieve to remove any chopped onion or chunks of ginger

Place the udon noodles in the miso soup and heat for around 5 minutes, then taste test adding a little more seasoning if needed

Serve up and garnish with a squeeze of lime, 1/2 tsp sesame seeds per bowl and thinly sliced red chilli along with the  fried tofu. Top with a few toasted peanuts and enjoy!

 

 

 

 

chilli peanut tofu ramen vegan
chilli peanut tofu ramen vegan
chilli peanut tofu ramen vegan
Dinner Lunch & Light Bites Recipe

10 Minute Garlic Mushroom Pasta

10 minute garlic paste recipe vegan

Ingredients:

•2 portions of dried or fresh pasta (you be the judge of your own portion😉)

•180g chestnut mushrooms

•2 large garlic cloves

•1/4 tsp cracked black pepper

•1/4 tsp sea salt

•50g spinach

•1/4 tsp chilli flakes

•125ml oatly cream (single cream)
___

Method

1.Bring the pasta to boil in a pot of water with a generous pinch of salt ( boil for 10 minutes)

2. In a separate pan chop the mushrooms then add to a deep frying pay with a generous glug of olive oil, fry for around 4-5 minutes

3. Finely chop the garlic then add to the pan with the garlic and fry for a further 1-2 minutes until cooked

4. Add the single oat cream and stir in the black pepper, salt and chilli flakes

5. Drain the water from the pasta (leaving a little to stir in with the sauce) then pour the cooked pasta, spinach and water in with the garlic sauce

Taste test adding a little more seasoning if needed & enjoy!

*note, I love adding a little dash of smoked paprika too*

10 minute garlic paste recipe vegan