Browsing Category

Recipe

Recipe

Everyone’s Welcome This Christmas

tesco everyones welcome

Everyone’s Welcome

This is a paid advertorial with Tesco

Celebration with abundance

Christmas platters are such a great way to celebrate lots of different food at once. From pates to dips paired with crackers and crunchy veg - they're my favourite thing to put together. There’s something about everyone’s hands dashing over the table to grab a cracker or to scoop up the last mince pie.

Tesco gave the challenge to recreate one of their Christmas recipes (you can find a range on their website) to share a gorgeous abundance of festive food for the #EveryonesWelcome campaign! The star of the show (yet very humbly sat in the middle) is a mushroom pate made with porcini and shiitake paired with fresh thyme.

On the platter

I've surrounded it with Tesco rosemary crackers, fresh grapes, crunchy veg as well as panettone and mince pies from their free from section. I should also touch on the Free From Christmas range which this year seems to be bigger than ever. It’s always a good idea to have gluten free or dairy free options on the table to make sure everyone is catered for.

tesco everyones welcome christmas

I like to have a selection of sweet, savoury, healthy and indulgent on my table at Christmas to make sure there is a little something for everyone, really tying into the Everyone’s Welcome idea surrounding this season.

tesco free from mince pies

As mentioned before, you can find all of their festive recipes just here, *https://www.awin1.com/cread.php?awinmid=7052&awinaffid=258711&clickref=Lucy+Frances+Parker+Mushroom+Pate&p=https%3A%2F%2Frealfood.tesco.com%2Fgallery%2F10-vegan-christmas-recipes.html%3Fid%3D8eb440cc-b723-4111-b0d7-2ccda9130ee8*

You can find the free from selection here, Mince Pies - https://www.tesco.com/groceries/en-GB/products/285863982.

Panettone - https://www.tesco.com/groceries/en-GB/products/301856310

 

 

Recipe

Hearty Autumn Stew – Potato & Chickpea

hearty lentil stew

#Goodforyourbowl

This is in Advertisement with Birdseye

 

I’ve teamed up with Birds Eye to show off their range of frozen pulse and bean mixes to

create a delicious autumnal recipe. The aim is to show off how quickly they cook (max of four 4 minutes from frozen) so are the perfect addition to your winter bowls. The recipe for this delicious potato, chickpea & spinach stew is just below.

 


I used to attach a stigma with frozen veg and thought it wasn’t as healthy as fresh, however freezing locks in all the goodness and fab stuff such as fibre and protein - making sure you’re getting one of your 5 a day. They’re a great way to bulk out meals (especially those who are new to veggie meals) keeping you full through the autumn evenings.

 

I’m all about quick and easy recipes so having a bag of frozen pulses means I can have everything ready in rapid time! Curries, stews and hot pots carry a stigma that they take hours to prepare, whereas in fact this can be ready in 20 minutes (especially if you’re using parboiled potatoes).

Best Types of Meals

I’ve used the Birds Eye Chickpea and Spinach Mix in a stew however there are loads of ways you could incorporate them into recipes such as:

Soups

Chillies

Stir Frys

Salads

Curries

potato and chickpea stew

 

There are three different variations including Chickpea and Spinach Mix, Italian 3 Bean Mix and Mexican Bean which are great to have in your freezer for those evenings where you’re looking for a quick meal to prepare.

 

You can buy the Birds Eye Pulse Mixes for £2 in Tesco, Asda and Ocado (I’ve popped a link just below).

 

https://www.tesco.com/groceries/en-GB/products/299531651

https://www.tesco.com/groceries/en-GB/products/299531639


RECIPE

 

Ingredients:

250g Birds Eye Spinach & Chickpea Mix

1 red onion

3 cloves garlic

4 small potatoes (cubed)

2 chargrilled peppers

1l vegetable stock

½ cup passata (can use tinned chopped tomatoes also)

1 tsp fennel seeds

1 tsp ground coriander

1 tsp cumin

1 heaped tsp smoked paprika

For the harissa:

 

½ cup olive oil

1 tsp chilli flakes

2 tsp cumin

½ tsp coriander seeds

2 tsp smoked paprika

4 cloves garlic

1 small roasted red pepper (I used ½ cup of jarred)

For the toasted seed topping

1 tsp black sesame seeds

1 tsp white sesame seeds

2 tbsp cashew nuts

 

Method:

  1. Finely chop the red onion and fry off in a drizzle of olive oil until softened, then add the
  2. minced garlic for an extra 60 seconds
  3. Add the chopped peppers, and chopped potatoes and cook for a further 5 minutes on the
  4. hob
  5. Then add the stock and all the spices and bubble for 15 minutes
  6. Add the 250 Birds Eye Spinach and Chickpea mix and cook for a further 4 minutes
  7. Serve up in a bowl and top with a dollop of DF yogurt, drizzle of harissa and the toasted seeds

harissa recipe

 

For the harissa

  1. Simply blend all the ingredients together in a food processor

 

Recipe

Do Good Quality Pans Make a Difference?

vegan sticky bao buns

Sticky Sesame & Black Bean Tofu with Bao Buns

This is a paid collaboration with Circulon

sticky vegan bao bun


Sticky and crispy -  two of my favourite textures for an asian inspired dish of tofu stuffed bao buns. Before we get to the recipe let’s talk about the importance of GOOD pots and pans!

 

I’ve teamed up with Circulon to share the importance of investing in a few good pots and pans, especially non stick and oven proof to make use of all your recipes.

 

I wanted to make the stickiest dish I’ve created that needs to be fried and then finished off in the oven….. Queue this delicious recipe!

 

How many of you have had to add a gallon of oil just to stop your onions sticking to the bottom of a pan, or had to scrape off slightly burnt sauce at the bottom of your pasta pot?

vegan recipe ingredients

The Right Tools

I’m a real advocate for having a few essential kitchen tools such as sharp knives and good pans. You don’t need to buy loads, which is why this pan works a treat.

I’ve got the Circulon Momentum Frying Pan to be exact and whether you’re frying or toasting in the oven / grille it can work for every scenario as the handles can handle the heat - up to 220ºC without any heat spots-  I know as I stupidly grabbed the handle with my bare hands (ouch).

Ingredients:

250g firm tofu cubed into 4cm thick blocks

3 cloves garlic peeled & minced

1 red onion finely chopped

1 red chilli

150g shitaake mushrooms chopped

 

4 tbsp black bean sauce

2 tbsp tamari

1 tbsp tamarind paste

1 tbsp honey or maple syrup

Generous pinch salt

 

4 bao buns

2 pak choi

1 tbsp sesame seeds

Coriander to garnish

Sriracha sauce (optional)

 

Method:

 

Preheat the oven to 200ºC

 

In your Circulon pan add ½ tsp oil and gently fry off the red onion until softened, then add the chilli and  minced garlic cloves and fry for an additional 1 minute

 

Add the mushrooms and cubed tofu then the black bean, tamarind, honey and tamari and fry for around 10 minutes

 

Top with ½ tbsp sesame seeds and pop in the oven for 8 minutes to crisp

 

In a bamboo steamer bring a flat pan of shallow water to simmer then steam the bao buns and pak choi for around 5-8 minutes

 

Using and oven glove (don’t forget like I did) and take the pan out of the oven and give a stir

 

Assemble the bao buns with the sticky filling, steamed pak choi and top with sesame seeds, fresh coriander and additional chilli if you like it spicy!

 

I served mine with a hot sriracha sauce too!

vegan sticky bao bun

A few more details

Better yet it’s dishwasher safe, and going from handwashing everything in my tiny flat, to owning a dishwasher this is pure heaven. I’m quite a lazy cook and even lazier when it comes to the dishes so having pots and pans that you can bung in the dishwasher is amazing.

Circulon offer a pretty impressive lifetime guarantee, showing their confidence in the product.

If you fancy getting yourself one of these, you can find them here, https://circulon.uk.com/momentum-83797-30cm-hard-anodised-frying-pan.html

bao bun recipe vegan

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