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Dinner Lunch & Light Bites Recipe

Gnocchi with Slow Roasted Tomatoes

Posted on March 24, 2021
gnocchi with slow roasted tomatoes & chilli

Gnocchi with Slow Roasted Tomatoes, Chilli and Tenderstem

This recipe is so easy to make, just a few key ingredients and ideal for batch cooking for lunch and dinner. The gnocchi can be homemade or shop bought, a pack of tomatoes, some garlic, herbs and tenderstem and you’re winning! I’ve used chilli oil to give this a slight kick but you can swap for harissa paste, or just chilli flakes and olive oil.

Let’s get into the recipe

Gnocchi-Shop bought, home made, either will work. It only takes a few minutes to cook so don’t leave it in the pot for ages!

Vine Tomatoes- You can use vine tomatoes, cherry, plum, you name it, whatever you have in the fridge will work! I love the way vine tomatoes are a little sweeter and the way they roast in the oven.

Tenderstem- You can use tenderstem, broccoli, green beans or even massaged kale (just remember to only add to the oven for 2-3 minutes if using kale)

Chilli Oil- If you haven’t discovered chilli crisp oil, get some! I used Pippy Eats chilli crisp oil which is fantastic but you can either make your own or find it in most Asian supermarkets / online stores

Dried Herbs- you need to season the tinned tomatoes, I’ve used a mixture of sage, marjoram, oregano and garlic with fresh basil on top

slow roasted tomatoes and tenderstem

Cooking Tips and Swaps

Swap chilli oil-  If you don’t have chilli oil, swap for harissa (I have a simple homemade recipe here) or if you don’t have that, just add 1 tsp of chilli flakes and 1/2 tsp cumin to the tomato sauce with an extra kick of garlic, either add 1 extra clove or 1/2 tsp dried garlic

Swap gnocchi- If you don’t have gnocchi you can swap this for pasta, just add an extra 250ml water to the top, add the pasta, pop on a lid and leave to simmer for 15 minutes until soft

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gnocchi with slow roasted tomatoes & chilli

Gnocchi with Slow Roasted Tomatoes

Easy gnocchi recipe, less than 30 minutes, made with slow roasted tomatoes and tenderstem. Vegan recipe which is incredibly easy to make and perfect for after work.
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Prep Time 5 minutes
Cook Time 25 minutes
Servings 2 people

Ingredients
  

  • 1 tbsp olive oil
  • 250 g vine tomatoes with a pinch of salt
  • 400 g tinned chopped tomatoes fill the empty tin 1/2 full with water and add
  • 1 tsp olive oil
  • 1 red onion finely chopped
  • 3 cloves garlic or 1 tsp garlic powder
  • 1/2 tsp dried sage
  • 1/2 tsp dried oregano
  • 1/2 tsp Marjoram swap for thyme
  • 1 tbsp chilli oil I used Pippy Eats, swap for 1 tbsp harissa
  • 1 tbsp chopped fresh basil
  • 250 g gnocchi
  • 5-6 tenderstem can use green beans, broccoli, kale or even spinach

Instructions
 

  • Whack the oven up to 200ºC, add the vine tomatoes with a bit of olive oil in a roasting dish, season with salt and pop in the oven for 20 minutes
  • Finely chop the red onion, add to a deep frying pan with a glug of olive oil and fry for around 4 minutes, add the tinned tomatoes along with all of the, garlic, herbs and fresh basil and chilli oil
  • Fill up the empty tin of tomatoes 1/2 full with water and add to the pot, stir and simmer for for 10 minutes, add in 1 tsp of chilli oil (or harissa) then add the gnocchi for the final 5 minutes of cooking
  • Once the tomatoes are bursting, add the tenderstem, coat in either 1tsp of olive oil or chilli oil and pop back in the oven for 5-6 minutes
  • Bring everything together by plating up, season with salt & pepper and enjoy

Notes

  • Pippy Eats chilli crisp oil is best for this, however if you don't have chilli oil, please swap for 1 tsp chilli flakes or even 1 tbsp harissa
  • I drizzled chilli oil (or harissa) over the tomatoes and tenderstem for the final 5 minutes of roasting in the oven

If you like this recipe why not try my vegan meatball pasta bake

vegan meatball pasta bake

Dinner Recipe

Smooth Chilli Noodle Soup with Leftover Lettuce

Posted on March 19, 2021
chilli noodle soup recipe leftover lettuce

Silky Smooth Chilli Noodle Soup using Leftover Lettuce

Leftover lettuce can be used in recipes such as this delicious noodle soup. It’s crunchy and delicious when grilled and added to ramens and phos offering a gorgeous texture against the noodles and soup. If you’ve made my gyoza noodle soup this is really similar, however to make it extra smooth I’ve put the soup through a sieve to separate the stock.

What’s in the vegan noodle soup?

Stock- I’ve made the stock by using onion, garlic and ginger, boiled water and a stock cube. To make it extra smooth, run this through a sieve before adding the noodles to get rid of the chunks of onion and garlic

Leftover Lettuce- Using lettuce in recipes other than salad shows how versatile it can be! If you marinade it in the sauce and add it to a grill or at  piping hot pan it’ll charr it and give a gorgeous crunch.

Noodles- I use soft wheat noodles bought from Sainsburys, Waitrose or Tesco. They usually have their own brand options but Amoy and Yutaka is also a good brand to go for. Udon or medium size noodles will work, or if you’re gluten free swap for ribbon sized rice noodles!

Sauce- I’ve used a mixture of sriracha, soy sauce, sesame oil and garlic. It makes a delicious marinade and if you fancy doubling this up, feel free. It works to coat the lettuce and to add to the stock.

leftover lettuce recipeFollow me on Pinterest and Instagram or find my videos on Youtube

chilli noodle soup recipe leftover lettuce

Silky Smooth Noodle Soup with Leftover Lettuce

Silky smooth chilli noodle soup with grilled leftover lettuce. Perfect recipe to use leftover limp lettuce lying around your fridge. Perfect for using up old veggies. Vegan friendly recipe.
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Prep Time 10 minutes
Cook Time 13 minutes
Servings 2 people

Ingredients
  

For the stock:

  • 1 thumb sized piece of ginger
  • 1 large shallot
  • 4 cloves garlic
  • 1 stock cubes + 700ml water
  • 1/2 Lime

Serve with:

  • lettuce grilled
  • Carrot thinly sliced
  • 200 g wheat noodles can use udon or rice noodles

For the sauce:

  • 1 tbsp sesame oil
  • 2 tbsp tamari or soy sauce
  • 2 tbsp chilli sauce such as sriracha
  • 1 tsp maple syrup

Instructions
 

  • Make the sauce by simply mixing all of the ingredients together in a bowl
  • Finely chop the garlic, shallot, ginger and fry in a little sesame oil for 5 minutes
  • Quarter the lettuce, drizzle over some of the sauce and grill for 5 minutes (or you can sear in a non stick pan on a high heat)
  • Thinly slice the carrots then add to the pan along with the stock cube, water, and the rest of the sauce and bring so a simmer for 3-4 minutes
  • To get a silky smooth stock, run through a sieve before serving, otherwise pour into a bowl, serve with the crunchy grilled lettuce, a squeeze of lime and sesame seeds.

Notes

Silky Smooth Option- To get the silkiest soup, make the stock by frying off the onion, garlic and ginger, add the stock cube and water then run through a fine sieve to remove the chunks of onion & garlic. Then follow the other instructions by adding the noodles & carrots & toppings.

If you like this recipe try my Leftover Lettuce Recipe I created with Panasonic and Love Food Hate Waste (one of my favourites)

leftover lettuce recipe ideas

Breakfast Lunch & Light Bites Recipe

Cheesy Vegan Quesadillas with Corn Salsa

Posted on March 19, 2021
Cheese & Bean Quesadillas vegan recipe

Delicious and Easy Cheesy Vegan Quesadillas with a Creamy Corn Salsa

Whether you’re making these quesadillas for breakfast, lunch or dinner I feel like this recipe works at any time of the day. This vegan friendly recipe works in a hot pan or a George Foreman grill. This recipe was a sponsored post from Follow Your Heart over on my instagram.

Let’s get into the quesadilla recipe

Wraps– You want a good quality wrap for this recipe, you can use wholemeal, seeded or white wraps for this recipe. Whatever you can get your hands on will be fine!

Mixed Beans- I usually get a 300g tin of mixed beans which has chickpeas, kidney beans, black beans and borlotti beans. If you just have chickpeas, or one type of bean this will work of course!

Vegan Cheese- I’m a big fan of the smoked gouda from follow your heart too, it gives a delicious smokey flavour to this recipe.

Vegenaise- The product I was showcasing in the recipe is the Follow Your Heart Avocado Oil Vegenaise which works a treat! Creamy, silky smooth and works perfectly with the corn ‘salsa’ on top.

 

Cheese & Bean Quesadillas vegan recipe

Cheesy Vegan Quesadillas With Corn Salsa

Cheesy vegan loaded quesadillas topped with a corn and red onion mayo 'salsa' on top. Ready in 12 minutes, so easy to make and perfect for breakfast or lunch.
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Prep Time 5 minutes
Cook Time 7 minutes
Servings 2 People

Ingredients
  

For the quesadillas:

  • 4 large tortillas 2 Per person
  • 6 slices Follow Your Heart Smoked Gouda
  • 400g tin mixed beans chickpeas, butter beans kidney beans, black beans
  • 1 red pepper
  • 1 red onion
  • 1 tsp smoked paprika
  • ½ tsp cumin powder
  • 1 tsp oregano
  • ½ tsp onion powder

For the corn mayo salsa:

  • 2 tbsp Follow Your Heart Avocado Oil Vegenaise
  • 50 g drained corn
  • ½ red onion finely diced
  • ½ red pepper finely diced
  • Squeeze 1/2 lime optional

Instructions
 

  • Start by dicing the pepper and onion and frying with a drizzle of olive oil for five minutes before adding all of the dried herbs and spices along with the mixed beans (drained)
  • Fry for a further 5 minutes then set aside
  • Load up one side of the tortilla wrap by layering on a few slices of the Smoked Gouda followed by the filling, top with more cheese then place the other tortilla on top, repeat with the other then fry or grill until the inside is melted
  • Make the salsa by simply mixing all of the ingredients together with the Follow Your Heart Avocado Oil Vegenaise then garnish on top of the quesadillas once toasted and beautifully melted on the inside

If you like this recipe why not try my easy Kimchi & Cheese Wrap

kimchi cheese tortilla hack

Dinner Lunch & Light Bites Recipe

One Pot Vegan Meatball Pasta Bake

Posted on March 17, 2021
vegan meatball pasta bake

Easy Vegan Meatball Pasta Bake, One Pot Meal

Keeping dinner time recipes quick and easy with this vegan friendly meatball pasta bake. Made in just one pot, this saves on the washing up and can be whipped up in no time, brilliant for popping in the oven and leaving, or to bubble away on the stove top. Lets get into this simple plant based recipe!

Whats in this meatball pasta bake?

Vegan Meatballs- You can use homemade meatballs, but this recipe is for those who want something delicious and fast! I’ve just shop bought ones for this recipe to save on time and fuss.

Tinned Tomatoes- cheap and easy to use, I chose chopped tomatoes as opposed to plum, but no worries if that’s all you have. Just give the tomatoes a chop while in the pot.

Red onion- Red onion or white onion will work for this recipe, I chose red as I just prefer that flavour whilst used in tomato based sauces.

Garlic- The key ingredient for a delicious tomato based sauce, I used 4 cloves but feel free to add one more for all you garlic lovers out there.

Dried herbs and spices- I’ve used a mixture of basil, oregano, smoked paprika and marjoram (if you don’t have this substitute for thyme and a sprinkle of chilli flakes).

Dried Pasta- Pretty much any pasta will work with this so feel free to use a spaghetti, tagliatelle or any shape!

vegan meatball pasta bake

Toppings

Vegan Cheese- I used a vegan mozzarella style cheese but you can easy swap for vegan nutritional yeast which will work like a parmesan topping. You can add the cheese right at the end or pop it back on the stove / in the oven for a further 5 minutes to help it melt.

Pine Nuts- These aren’t essential but I love adding them for texture for a bit of crunch.

Fresh Basil- This will always bring a pot of pasta to life, it’s fragrant, delicious and works a dream.

vegan meatball pasta bake

Vegan Meatball Pasta Bake

No fuss, easy one pot vegan meatball pasta bake on the table in 40 minutes. Perfect for week night meals and leftovers for lunch the next day. Plant based recipe with home made sauce.
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Prep Time 7 minutes
Cook Time 37 minutes
Servings 2 people

Ingredients
  

  • 1 red onion finely diced
  • 4 large cloves garlic finely diced
  • 8 vegan 'meat' balls shop bought or home made
  • 250 g dried pasta
  • 400 g tinned tomatoes
  • 500 ml water feel free to boil the water and add a stock cube for extra flavour
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp sage
  • 1/2 tsp thyme
  • 1 tsp smoked paprika
  • 1/2 tsp marjoram
  • 1 tsp brown sugar or caster sugar
  • Large pinch salt & pepper
  • 1 tbsp nutritional yeast optional ingredients to give 'parmesan' style topping
  • 50 g grated vegan cheese optional

Instructions
 

  • Preheat the oven to 200°C
  • Sweat off the chopped onion and garlic with a glug of olive oil (in an oven proof pan)
  • Afer around 5 minutes, add in all of the other ingredients (apart from the cheese and nutritional yeas) stir together then pop in the oven for 35 minutes
  • Top with the vegan cheese and continue to bake for a further 5 minutes
  • Season again, sprinkle nutritional yeast & enjoy

If you like this recipe why not try my simple garlic & tomato pot.

15 minute tomato pasta vegan

 

 

vegan meatball pasta bake

vegan meatball pasta recipe

Dinner Lunch & Light Bites Recipe

Leftover Lettuce – Vegan Grilled Lettuce Recipe Idea

Posted on March 9, 2021
leftover grilled lettuce recipe lucy and lentils

Leftover lettuce? I have a brilliant grilled recipe that will turn limp lettuce into a flavour sensation!

Leftover lettuce is one of the most wasted products in the U.K, usually ending up in the bin. However this grilled lettuce recipe is brilliant and will help prevent food waste. You can use whichever sauce you would like to use with this, to fit the style of dinner you’re having. Vegan friendly and served with grilled tofu and noodles, this is perfect for mid week meals.

This recipe was in partnership with Love Food Hate Waste and Panasonic over on my instagram page

Whats in the recipe?

Leftover Lettuce- You can use any leftovers, don’t worry if you don’t have the full head of lettuce, just use the leftovers. I quartered an iceberg lettuce and grilled each quarter.

Dressing – the dressing is the key to this recipe. It is packed with flavour and allows the tofu and lettuce to really take on the spice, oil and umami and transform it. It’s made up of sesame oil, soy sauce (or tamari) chilli, ginger and garlic. It’s a great dressing for tofu and veggies in other recipes too.

Noodles- You can use thick udon noodles or slightly thinner in texture noodles for this dish. If you are gluten free I find rice ribbon noodles will be best.

leftover lettuce recipe vegan idea food waste

Cooking Tips:

Double up the sauce- If you want to drench your noodles in the sauce, simply double it up.

More leftovers the better – you can use pretty much any veggie to accompany this dish, cauliflower leaves will also work for this recipe, follow exact instructions for the lettuce leaves.

Brush the dressing over – using a pastry brush (the kind you find to egg wash) to glaze the tofu, lettuce and radish will help get an even coating.

leftover lettuce recipe ideas

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leftover grilled lettuce recipe lucy and lentils

Leftover Lettuce Recipe - Garlic & Chilli Glazed Grilled Lettuce

Leftover Lettuce? Romaine, iceberg or butterhead, you can use any leftover lettuce to make this delicious grilled vegan friendly recipe served with noodles and tofu. Delicious and packed with flavour, this turns limp lettuce into a delicious crunchy flavour carrier!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 15 minutes
Servings 2 people

Ingredients
  

  • 2 romaine lettuce or 1 iceberg lettuce quartered Any kind of lettuce will work, don't worry if you don't have a full head of lettuce either, just use leftovers
  • 3-4 radishes you can use leftover carrot, courgette, or cabbage for this too
  • 250 g firm tofu
  • 1 tsp black sesame seeds
  • 1 tsp white sesame seeds
  • 190 g noodles either medium wheat noodles or udon noodles

For the sauce / dressing

  • 4 tbsp sesame oil
  • 2 tbsp soy sauce or tamari
  • 1 clove minced garlic
  • 3 cm piece ginger minced
  • 1 tsp chilli flakes
  • 1 tsp brown sugar it 1 tbsp maple syrup

Instructions
 

  • Start by placing the Combi Steam Oven on Grill Setting 1, let it heat up (grill, temp 200ºC)
  • In the meantime chop the tofu, radish and quarter the head of lettuce, mix together the sauce ingredients and drizzle over the lettuce and tofu (leave 1 tbsp of the sauce to coat the noodles)
  • Place the tofu on the metal wire rack and grill for around 7 minutes, then flip onto the over side and add the quartered lettuce leaves and radish to the grill, pop back in for another 7 minutes
  • Pop the noodles into a microwave safe bowl submerged in water and microwave for around 2.5 minutes
  • Once hot, drain the water and add the remaining sauce and stir through
  • Serve with the tofu, radish and lettuce and drizzle a little chilli sauce or soy sauce over the top along with the sesame seeds

Notes

*Cooking tips, you can always double up the sauce if you want your noodles to be drenched in it too!
*You can use any leftover veggies to accompany this dish, cauliflower leaves will also work for this recipe, follow exact instructions for that too.
*Using a pastry / egg wash brush to glaze the tofu, lettuce and radish will help get an even coating 

If you like this recipe why not try my 20 minute peanut butter curry

vegan peanut butter chickpea spinach curry

 

leftover lettuce recipe

Dinner Recipe

20 Minute Easy Coconut Lentil Soup

Posted on February 24, 2021
easy vegan dal recipe

Easy Vegan Lentil Soup Ready in 20 Minutes

When it comes to dal, it can be really quick and easy with just a few key ingredients to make a delicious meal. Vegan and gluten free and ideal for batch cooking or freezing. You can add as many vegetables to this as you like, just fry them off before adding the lentils and stock.

What’s in the easy lentil pot?

Red lentils – These cook a little quicker than other lentils so perfect for this dal inspired lentil soup. Even better if you give them a soak before cooking, you can do this whilst chopping and prepping the vegetables.

Garlic- 4 cloves will work a treat for this recipe, mince them or finely chop. A good tip is to add the garlic after the onion, chilli and ginger so it doesn’t burn.

Ginger- This ingredient will give the dish a beautiful flavour, again you can mince, finely chop or grate it into the recipe. A good thumb sized piece if perfect for this dish.

Coconut Milk- I’ve used coconut milk to make this delicious and creamy. If you don’t want such a creamy dal, add about 200g of the coconut milk instead.

Spinach- You can add fresh or frozen spinach, just be sure to add this at the end of the cooking time as you don’t want it to turn to mush.

Cooking Tips for an easy lentil soup

Chop the onion, ginger and garlic really fine. This will help everything fry evenly and prevent any chunky pieces whilst eating.

Soak the lentils- Even just soaking them in just boiled water for 6-7 minutes whilst you prep and fry off the veg will really help make this a speedy dal / soup recipe.

Taste test-This is so important, it will help you decide whether you need a little more salt, pepper, fresh lime juice or chilli flakes to finish and bring it all together.

easy vegan dal recipe lucy and lentils

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easy vegan dal recipe

20 Minute Easy Vegan Lentil Soup

This easy vegan lentil coconut soup recipe can take as little as 20 minutes, just get chopping, soak those lentils and you have a delicious meal ready in no time. Gluten free too!
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Prep Time 7 minutes
Cook Time 15 minutes
Servings 2 People

Ingredients
  

  • 1 tsp olive oil or coconut oil
  • 4 cloves garlic minced / finely chopped
  • thumb sized piece of fresh ginger finely chopped
  • 1 green or red chilli finely diced
  • 1 red onion finely diced
  • 200 g red lentils
  • 600 ml boiling water
  • 1 vegetable stock cube
  • 400 ml tinned coconut milk I used full fat
  • 1 tsp sea salt

Spices

  • 1 tbsp cumin
  • 1 tsp paprika
  • 1 1/2 tsp turmeric

Top with:

  • chopped tomatoes
  • fresh or frozen spinach
  • chilli flakes
  • 1/2 lime squeezed

Instructions
 

  • Start by getting the lentils in a pan or bowl and cover with just boiled water, leave to soak whilst you prep the veg
  • Finely dice the garlic, red onion, ginger, chilli and onion then add to the frying pan with the olive oil and gently fry for around 6-7 minutes
  • Drain the lentils that are soaking then add them to the pan, add the spices, toss so all is coated then add the stock (boiled water mixed with the stock cube)
  • Pop a lid over the top and leave to soak for around 12 minutes
  • Pour in the tinned coconut milk and spinach, add a squeeze of 1/2 lime and stir through until the spinach has wilted
  • Taste test adding a generous pinch of salt & pepper and enjoy hot

Notes

  • If you soak the red lentils for a few minutes before adding to the pan they cook so much quicker
  • Add a squeeze of lime over each bowl serving too for an extra kick of the acidity
  • Sprinkle over chilli flakes & throw in a few chopped tomatoes for texture
  • Feel free to add toasted nuts to the top too

If you like this recipe why not try my Massaman Inspired Lentil and Vegetable Curry 

Vegan Massaman Curry with Sweet Potato and Lentil

 

Dinner Recipe

Shiitake Vegan Gyros with Creamy Oregano Dip

Posted on February 23, 2021
mushroom vegan gyros

Wild Mushroom Vegan Gyros with Oregano Infused Vegenaise

These vegan gyros inspired wraps are made with wild mushrooms (shiitake, oyster and chanterelle) seasoned with a shawarma spice mix and brought together with a creamy vegan ‘mayo’ using Follow Your Heart Vegenaise. Whether you have home made fluffy pittas or shop bought, the filling will bring this dish to life.

Let’s get into the vegan gyros.

Wild Mushrooms- I’ve used a mix of chanterelle, shiitake and oyster mushrooms. At my local supermarket there’s a 250g pack of mixed wild mushrooms which is brilliant for adding a range of texture. If you don’t have access to these, using a mix of portobello, cup and chestnut mushrooms will work a treat.

Shawarma Spice- To give a delicious flavour to the mushrooms, add a good tbsp of shawarma spice mix, which will add a bit of umami to the veg. I also used garlic and

Fluffy Pittas- For a gyros style wrap you want a fluffy big pitta. You can make these by hand however you need a really hot griddle pan or oven to be able to get that fluffy but even bake. I just bought these ones.

Fries- I’ve opted for a white potato to make the homemade chips but you can use sweet potato if preferred. I’ve seasoned the potato with oregano, thyme and salt and roasted them in olive oil.

Herby ‘Mayo’ Dip- I’ve used the Follow Your Heart Avocado Oil Vegenaise for this mixed with oregano, parsley and thinly chopped cucumber.

vegan mushroom gyros

Cooking Tips For Vegan Gyros

Mushrooms & Garlic- To get a beautiful flavour with the mushrooms, fry them with a little tamari and a few cloves of minced garlic for maximum flavour

Crispy Chips- You can add a sweet smoked paprika to the fries to make them feel a little more traditional too! I remember when we were in Athens they had a beautiful sweet smoked paprika salt on them, it was delicious.

Layer up the vegenaise dip- Go heavy on the ‘mayo’ as you want lots of the delicious sauce to accompany the salad & filling.

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mushroom vegan gyros

Wild Mushroom Vegan Gyros with Oregano Vegenaise

Delicious vegan style gyros, flutty pitta filled with shawarma spiced mushrooms brought together with a delicious oregano and parlsey flavoured vegenaise dressing.
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Prep Time 8 minutes
Cook Time 25 minutes
Servings 2 people

Ingredients
  

For the mushrooms:

  • 250 g mixed mushrooms
  • 2 cloves garlic minced
  • 1 ½ tsp shawarma spice mix substitute for cajun
  • 1 tsp olive oil

For the fries:

  • 1 1 large baking potato sub for 1 large sweet potato
  • 1 tsp dried parsley
  • 1/2 tsp oregano
  • ½ tsp thyme
  • Large pinch salt

For the wraps:

  • 2 large tortilla wraps
  • Handful spinach
  • Pickled red onions
  • 3 tbsp Follow your heart avocado oil vegenaise
  • ½ tsp oregano
  • ½ tsp parsley
  • ½ cucumber quartered optional

Instructions
 

  • Preheat the oven to 200ºC and slice the potato into fries, drizzle in oil, the herbs and salt then bake for 30-40 minutes, turning after 20 minutes
  • Fry off the mushrooms in a drizzle of olive oil along with the minced garlic and shawarma spice mix for around 8 minutes
  • Build the wraps by layering on the Follow your heart vegenaise dressing, a handful of spinach, pickled red onions and the mushrooms
  • Layer on the cooked potato fries, fold and enjoy!

Notes

If you're quick pickling the red onion you will need:
1 red onion, 1 tbsp vinegar, 1 tsp sugar 1/2 tsp salt, 4 tbsp water
Thinly slice the onion then place in a jar with the mix for around 10 minutes whilst you're prepping all of the food.

If you like this recipe why not try my Wild Mushroom Tuscan Soup

tuscan mushroom soup recipe vegan

Dinner Lunch & Light Bites Recipe

Korean Inspired Maple & Kimchi Pancake (Pajeon)

Posted on February 18, 2021
korean inspired pancake vegan recipe

Korean Inspired Savoury Pancake (Pajeon)

Inspired by the beautiful Korean Pajeon, this recipe is really simply but is packed with flavour. Now if you’re looking for authentic Korean recipes head over to Joanne from The Korean Vegan who makes the most beautiful and authentic Korean food. But for now, I’m sharing a recipe I’ve created which is a gorgeous savoury pancake recipe. SOURDOUGH starter will take this to the next level. Just pour your discard into a pan instead of the batter and enjoy.

Let’s get into the recipe

Batter- So for the batter it’s just plain flour and lukewarm water. You can use your sourdough discard (if you’re a sourdough extraordinaire)

Spring Onions & Radish- Fried off first in the pan with Tamari and sesame oil before adding the batter on top.

Maple Syrup- For the dipping sauce I’ve used maple to add the sweetness.

Gochujang- A delicious Korean red chilli paste, packed with  heat and flavour. If you can’t find any or get your hands on it, you can substitute this for a chilli paste (such as sriracha) but it’ll alter the flavour.

Kimchi- This is a gorgeous addition to the pancake. Kimchi is a Korean food, a fermented cabbage with chilli – it’s delicious! You can even add 1 tbsp of kimchi juice to the pan when frying the pancake. Be sure to keep your eye out for vegan friendly ones as a lot of kimchi has fish oil in it!

korean inspired vegan pancake

This post was sponsored on Instagram by Maple Canada. You can find the recipe over on their page too, plus lots of other delicious ones for sweet and savoury ideas.

Maple Canada’s Page

korean inspired pancake vegan recipe

Korean Inspired Pancake With Maple & Kimchi

Full of flavour, this Korean inspired pancake (pajeon) is made with kimchi, gochujjang and spring onions. It's packed with flavour and perfect for a savoury pancake recipe. You can use discarded sourdough starter for the batter also.
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Prep Time 5 minutes
Cook Time 8 minutes
Servings 2 People

Ingredients
  

FOR THE BATTER

  • 2 spring onions sliced into thin strips
  • 4 radishes sliced
  • 150 g plain flour
  • 165 ml lukewarm water
  • 1/4 tsp of bicarbonate soda

For the Dressing (Will Serve Both Pancakes)

  • 1 tsp pure Canadian maple syrup preferably amber syrup for its rich taste
  • 1 tbsp sesame oil
  • 1 tbsp gochujang or use a hot chilli paste
  • A splash of tamari or soy sauce

For Frying Each Pancake

  • 1 tbsp sesame oil
  • 1 tsp tamari or soy sauce

Top Each Pancake With

  • 1-2 spring onions chopped finely
  • 2 tbsp Kimchi

Instructions
 

  • Start by mixing the batter together and set to one side
  • Heat sesame oil and tamari in a pan (a skillet pan or non-stick pan works best)
  • Slice the spring onions and radish then add to the hot pan of sesame oil, fry for a few minutes
  • Pour in a ladle full of the batter and slowly move the mix around the pan until it’s covered the base and formed a circular shape
  • Once little bubbles appear on the top, flip over and fry on the other side for 3 minutes

TO MAKE THE DRESSING

  • Mix 1 tsp pure Canadian maple syrup, 1 tbsp sesame oil, 1 tbsp gochujang and a splash of tamari in a small bowl and set aside

TO SERVE

  • Plate and drizzle the dressing over the pancake (keep any extra sauce for dipping), add the kimchi and spring onion and a sprinkle of sesame seeds (optional) and enjoy!

Notes

You want the batter thin enough that it can spread around the pan, you may need to add a dash more water if it is too thick. 
 

If you like this recipe why not try my Banana Pancakes

banana panckaes vegan recipe

dessert Recipe

Oat & Raisin Cookies with Chocolate Chips

Posted on February 15, 2021
vegan oatmeal and raisin cookie

Oat & Raisin Cookies Loaded with Chocolate Chips

The die hard oat & raisin cookie lovers might hate the idea of chocolate chips, but I promise you it just adds another level of delicious cooke heaven.  I experimented with two types of cookie dough, one with a slightly thicker cookie and one thinner and crispier. It’s out for public vote and it was split, so I’ve met in the middle and added around 80g of oats.

Let’s get into the recipe

Oats & Raisins- No surprise here, oats and raisins are pretty key for this recipe. I’ve opted for ‘fast oat’s which is basically just porridge oats however this recipe will work with whichever you have in your home.

Chocolate chips- I’ve gone for a dark chocolate chunk because I feel like chocolate makes every cookie recipe better. If you’re not a lover of the idea, simply add around 40g more raisins.

Caster & Light Brown Sugar- The key to a good cookie is a brown sugar, it adds a sort of molasses, caramel flavour. I’ve used caster and light brown for this recipe. Note if you change which sugar you use, it will change the outcome of the cookie. Baking is science!

Plain Flour- I haven’t tried this as a GF cookie, but I know a good tip is to mix the kind of GF you use, such as a GF plain and a rice flour.

Ginger & Cinnamon -Now these two spices work beautifully together. I prefer more ginger than cinnamon, so if like me you love ginger, change the amount to 1/2 tsp as opposed to 1/4 tsp.

oat and raisin vegan cookies

Thin and Crispy Cookie or Gooey & Chunky?

To get thin & crispy cookies – I added only around 40g of oats to get the result pictured above. It means the butter:flour ratio is more equal meaning a thinner and crispier cookie

Thicker chunky cookies- I used 80g of oats for the thicker cookie shown at the top. It just means there’s more of a dry ingredient so holds it’s shape a little more when baked.

vegan oatmeal and raisin cookie

Oat & Raisin Chocolate Chip Cookies

Oat & Raising cookies but with a chocolate twist, because I believe chocolate chips are always needed in a cookie recipe. Easy, vegan and beautiful! Hope you enjoy this vegan cookie recipe as much as I do.
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Prep Time 5 minutes
Cook Time 10 minutes
Servings 16 cookies

Ingredients
  

  • 80 g caster sugar
  • 120 g light brown sugar
  • 200 g vegan butter (I used Pure vegan spread)
  • 220 g plain flour
  • 80 g oats
  • 1/2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 100 g raisins
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 80 g chocolate chunks optional

Instructions
 

  • Preheat the oven to 200ºC
  • In a mixing bowl beat the brown sugar, caster sugar and butter together
  • In a separate mixing bowl mix the dry ingredients together then add the butter and sugar, then mix until combined (using a silicone spatula will work best)
  • Roll out two 3cm sized ball of cookie dough, then stack them on top of each other (sort of like a snowman) on a lined baking tray - note you should fit about 6-8 on a tray as they need to be spaced apart
  • Bake for 10 minutes (remember they continue to bake whilst on the tray, so don't leave them in too long)
  • Most important stage, leave them for at least 8 minutes to cool down and set, then enjoy!

If you like this recipe why not try my ultimate vegan chocolate chip cookies

Ultimate Vegan chocolate chip Cookie recipe

 

Dinner Lunch & Light Bites Recipe

Easy Crispy Cauliflower Tacos Recipe

Posted on February 12, 2021
crispy cauliflower tacos vegan recipe

These Easy Crispy Cauliflower Tacos with Lime Vegan Mayo Dressing are SO SIMPLE

Perfect for nights where you want to throw something in the oven and come back when it’s cooked. These crispy cauliflower florets work perfectly in tacos, or soft wraps, filled with whatever salad you have in your fridge. I’ve chosen a simple quick red onion pickle along with lettuce, and a lime mayonnaise.

Lets get into the recipe

Vegenaise- I’ve chose Follow Your Heart Avocado Oil Vegenaise for this recipe (as it was with a project with them). Top tip when mixing with the lime juice, use a small spoon and whip it up to make it extra smooth and delicious.

Soft shell wraps- I’ve used a plain tortilla wrap which is just popped on an open flame to toast and set them into the taco shape. You can use crispy taco shells if you would prefer.

Cauliflower- If you’re making for 2 as the recipe suggests, one large cauliflower head will work. But if you’re cooking for more, remember to double up!

crispy cauliflower tacos vegan recipe

Cooking tips:

  • Pickling-  if you’re pickling, prep this step first by thinly slicing the red onion then pickling in a jar mixed with the vinegar, water, salt and sugar.
  • The texture of the batter should be that of a pancake, runny but thick enough that it’ll coat the cauliflower without leaving the top bare (adjust this by simply adding a little more flour or oat milk depending on whether it’s too thick or thin)
  • You can fill these tacos with any salad you have available, lettuce, spinach, rocket, you name it! I’ve sprinkled sesame seeds on top however this isn’t essential.
crispy cauliflower tacos vegan recipe

Crispy Cauliflower Tacos with Lime Vegenaise

Delicious and most importantly, EASY vegan cauliflower taco recipe, perfect for week nights. Simply ingredients and minimal effort to make these delicious wraps.
Print Recipe Pin Recipe
Prep Time 7 minutes
Cook Time 38 minutes
Servings 2 people

Ingredients
  

For the Cauliflower

  • 1 large head cauliflower cut into florets
  • 4 tbsp plain flour
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • 1 tsp sea salt
  • 1 tbsp smoked paprika
  • 4 tbsp plant based milk

For the Vegan Mayonnaise (Vegenaise)

  • 4 tbsp Follow Your Heart Avocado Oil Vegenaise
  • 1/2 small lime squeezed

Serve With

  • 8 small taco shells (or soft tortillas toasted)

Quick Pickle Recipe

  • finely sliced red onion
  • 1 tsp apple cider vinegar
  • ½ cup water
  • 1 tbsp sugar
  • 1/2 tsp salt

Instructions
 

  • Preheat the oven to 200ºC

For the cauliflower

  • Mix the dry ingredients together in a large mixing bowl, stir in the oat milk and whisk together then add the cauliflower florets and coat in the mix
  • Place the coated cauliflower apart on a greased baking tray and bake for around 40 minutes (turn after 20 minutes to allow each side to get crispy)
  • Prepare the tacos whilst the cauliflower cooks by pickling the red onion, toasting the wraps, filling with lettuce or whatever filling you've chosen to go with
  • To make the mayo dressing, simply mix in the lime juice with the vegenaise
  • Once baked and crispy, assemble the tacos, top with the quick pickled onion with a generous layer of the Follow Your Heart lime infused vegenaise

Notes

  • If pickling the red onions, prep this step first by thinly slicing the red onion then pickling in a jar mixed with the vinegar, water, salt and sugar.
  • The texture of the batter should be that of a pancake, runny but thick enough that it'll coat the cauliflower without leaving the top bare (adjust this by simply adding a little more flour or oat milk depending on whether it's too thick or thin)
  • You can fill these tacos with any salad you have available, lettuce, spinach, rocket, you name it! I've sprinkled sesame seeds on top however this isn't essential. 

If you like this recipe why not try my Easy Pickled Cucumber & Hummus Toast

hummus and pickled cucumber toast