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Lunch & Light Bites

15 Minute Mexican Jackfruit Toasted Wraps

Posted on September 30, 2019

Method:

Pull apart the jackfruit and add to a frying pan with 1 tsp olive oil and fry for around 8 minutes

Chop the peppers, add to the pan and season with the Mexican seasoning -Use another pan, place on top of the jackfruit mix (pop a bit of tin foil in between) and press down the help cook the jackfruit and peppers for a further 5 minutes

In a small frying pan, heat the tortillas on each side until toasted

Add a scoop of the vg mayonnaise to the tortilla, add a scoop of avocado, add a squeeze of fresh lime juice, then layer on the jackfruit and pepper mix

Repeat until you've filled each tortilla and enjoy!

Lunch & Light Bites Recipe Sides & Savoury Snacks

Almond Pesto & Roasted Tomato Tart

Posted on August 14, 2019

Method

For the base:

Preheat the oven to 200ºC

Using a knife, lightly score around the edge of the sheet to make the crust

Pop in the oven to bake for 12-15 minutes

For the pesto:

Place all of the pesto ingredients into a food processor and blitz until creamy

Once the pastry has baked, add a thick layer of pesto to the top, followed by roughly chopped tomatoes, the roasted pepper (I add a few pine nuts for crunch)

Bake for a further 3-4 minutes, garnish with fresh basil and enjoy

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Lunch & Light Bites Recipe Sides & Savoury Snacks

Leek & Sweet Potato Cakes

Posted on July 1, 2019

Ingredients

2 leeks

2 sweet potatoes

3 cloves garlic

1 red onion

½ tsp sage

2 tbsp olive oil

¼ tsp salt

½ cup gram flour (chickpea flour)

¼ cup cooking oil (I used vegetable)

Method

Finely dice the red onion and leek then gently fry in a tsp of olive oil

Meanwhile dine the sweet potato into approx 3cm cubes then pop in the microwave for 4-5 minutes to soften

After the red onion and leek has softened, micne the garlic cloves then add to the pan

Pop all of the ingredients into a food processor, followed by the sage, gram flour, salt and blitz

Depending on the size of your sweet potatoes, the mix should be firm enough for you to mould into the patty/cakes, if it is completely sticking to your hand, add more flour ¼ cup at a time until you can easily mould the mix

Add the oil to a deep frying pan until piping hot, then add the sweet potato cakes and fry on each side for around 3-4 minutes until golden, then flip and cook for the same amount of time

You can choose to bake the sweet potato patties for 22 minutes at 180ºC turning them after half the time

Serving Suggestion Per Person

1 fluffy pitta

2 tbsp sriracha

¼ cucumber sliced or peeled

¼ avocado

1 tsp sesame seeds

Spoonful of dairy free yogurt

Dressings and Sauces Lunch & Light Bites Recipe

Walnut Pesto Pasta

Posted on May 16, 2019

Method

Add 2 portions of pasta (I used fusili) to a pot of simmering water, with a large pinch of salt, and allow to gently boil for around 8-10 minutes depending on cooking instructions

In a small frying pan, add a tsp of olive oil and gently fry the whole tomatoes with a pinch of salt and pepper, then after around 5 minutes add the pine nuts and gently toast

Whilst the pasta boils, add all of the pesto ingredients to a food processor* and blitz until creamy * If you don't have a food processor you can use a pestle and mortar

Once the pasta is cooked, drain the water and add the pesto and the pasta back to the pot, mix together and serve into two bowls

Add the tomatoes and toasted pine nuts on top and garnish with fresh basil

Enjoy

Lunch & Light Bites Recipe

The Ultimate Vegan Grilled Cheese

Posted on April 14, 2019

Method

I use a toastie grill to get the deep lines however you could do this with a skillet, a simply frying pan with a little oil, or under the grill

Add the slices of sourdough to the grill to toast on the inside first

Once toasted, load it up with the kimchi, followed by the slices of 'cheese' then layer the other slice with homemade pesto and pop on top (pinch of salt & pepper optional)

Place the loaded sandwich into a toastie grill, pan or under the oven grill to toast the outside and melt the cheese

Enjoy. Every. Mouthful.

Breakfast Lunch & Light Bites Recipe

Savoury Turmeric & Oat Pancakes With Roasted Tomatoes

Posted on March 5, 2019

Method

Prep the tomatoes by drizzling in a dash of olive oil and either roasting in an oven at 180ºC for 15/20 minutes whilst making the pancakes (you can also pop them in a frying pan if preferred)

Finely chop the onion and mince the garlic

Pop the oat flour, onion and minced garlic into a mixing bowl followed by the oat milk

Bring the mixture together with a fork or whisk adding the pinch of salt, turmeric and coriander

Pop the bowl in the fridge for no more than 5 minutes as we don't want the oats to absorb too much liquid

Heat a pancake skillet pan with a drizzle of olive oil then add a ladle full of the pancake mix, then cook until golden on each side

Repeat until all 4-5 pancakes are made

To Serve

Slice the avocado, take the tomatoes out of the oven and assemble into each pancake

Top with a sprinkle of sesame seeds and a generous portion of mango chutney and garnish with fresh coriander

Enjoy!

Breakfast Lunch & Light Bites Recipe

Smokey Bean Shakshuka (Student Style)

Posted on January 31, 2019

Ingredients:

2 tins of baked beans (any brand will do)

1 red onion

3 cloves garlic

1 red pepper

2 heaped tsp smoked paprika

1 tsp ground cumin

large pinch salt & pepper

scoop of vegan thick cream (I used Oatly)

Toppings

1 tsbp harissa (recipe here)

1/2 avocado

fresh bread, maybe sourdough

Method:

Finely chop the red onion, and fry in a skillet pan with a little olive oil

Fry on a low medium heat for a few minutes

Chop the pepper into small bite size chunks and add to the pan and cook for a further 5 minutes

Add the 3 minced cloves garlic and fry for a further minute until browned

Add the 2 tinned beans and add the paprika, cumin, salt and pepper and stir slowly

Taste test, then serve up straight out of the skillet and top with vegan cream

Enjoy!

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Dinner Lunch & Light Bites Recipe

Leek, Cavolo Nero & Sweet Potato Tart

Posted on January 17, 2019

Method

Preheat the oven to 180ºC

Chop the sweet potato into roughly 4cm cubes, drizzle in olive oil then roast at 180°C for 20 minutes

While the sweet potato is baking, finely chop the leek (as you would an onion) and gently fry in a drizzle of olive oil

Once the leeks have softened add 3 minced cloves or garlic and fry for a further 1 minute

Add the sage, cumin, coriander, fennel, salt and pepper to the pan

Chop the Cavolo Nero then add to the pan and gently heat for a further 5 minutes

If using ready rolled pastry, add to a large tart dish with a removable base and prod the base with a fork 3-4 times to prevent the dreaded soggy bottom

Place a sheet of baking parchment with baking beads (or dry rice will do) on top of the tart then pop the tart in the oven for a blind bake for 15 minutes

Take out of the oven, remove the baking beads and parchment and add the leek, sweet potato and cavolo nero into the tart case then bake for a further 5 minutes

Take out of the oven and garnish with fresh pea shoots. I also topped the tart with harissa however this is completely optional

Enjoy

Dinner Lunch & Light Bites Recipe

Spinach Pesto Pasta

Posted on December 19, 2018

Ingredients

For the pesto
1 Cup Basil
1 Cup Spinach
1 Large Clove Garlic
1 tbsp Nutritional Yeast
1/2 Squeezed Lemon
1/4 Cup Olive Oil
Large Pinch Salt

75g gluten free pasta

Handful piccolino tomatoes

2 tbsp pine nuts

Method:

Blend the pesto ingredients together in a food processor until smooth

Bring fusilli to boil for around 6 - 8 minutes (depending on cooking instructions)

Drain the water then add the pesto to the pot to heat through

In a separate pan add a handful of piccolino tomatoes and 2 tbsp pine nuts then gently toast

Serve up the pasta and top with the tomatoes and nuts and fresh basil

Enjoy

Breakfast Lunch & Light Bites Recipe

Creamy Shakshouka

Posted on December 16, 2018

vegan shakshouka recipe lucy and lentils

INGREDIENTS

•2 small brown onions

•3 cloves garlic minced

•1 tbsp smoked paprika

•1/4 tsp chilli flakes

•1 tsp sage

•1/2 tsp thyme

•2 large beef tomatoes

•100g plum tomatoes

•1 tin chopped tomatoes + half can refilled with water

•Salt

•Pepper

•(optional) tbsp tamari

METHOD

•Gently fry the chopped onions in a glug of olive oil until softened

•Add the 3 minced cloves of garlic and cook for a further 1 minute

•add the chopped leftover tomatoes from your fridge (any type will work whether you have beef tomatoes, plum or baby)

•add the tinned tomatoes into the pan along with all of the herbs

•fill the tomato can half full and add to the pan then season with the salt, pepper and tamari

•taste test and feel free to add more herbs or whatever veg you have leftover in your fridge

•enjoy

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Lunch & Light Bites

15 Minute Mexican Jackfruit Toasted Wraps

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Almond Pesto & Roasted Tomato Tart

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Leek & Sweet Potato Cakes

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Method

Serving Suggestion Per Person

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Walnut Pesto Pasta

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Method

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The Ultimate Vegan Grilled Cheese

Kimchi & Pesto Grilled Cheese & It's Vegan!

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Savoury Turmeric & Oat Pancakes With Roasted Tomatoes

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Smokey Bean Shakshuka (Student Style)

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Method:

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Leek, Cavolo Nero & Sweet Potato Tart

Ingredients

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Spinach Pesto Pasta

Ingredients

Method:

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Creamy Shakshouka

INGREDIENTS

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lucy_and_lentils