Browsing Category

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

Dinner Recipe

Potato & Cauliflower Soup With Harissa

Posted on December 15, 2018

cauliflower and potato soup vegan recipe

Hearty Cauliflower and Potato Soup

Packed with flavour, this harissa cauliflower and potato soup is hearty, filling and perfect for the colder months of the year. Completely vegan and gluten free, it’s perfect to make for friends and family.

Ingredients Breakdown

Potato and Cauliflower- The main bulk of the soup comes from the potatoes and cauliflower which help make this soup / stew extra hearty. I find that if you dice the potatoes into bite size pieces it keeps the cooking time nice and low.

Harissa- I’ve used a homemade harissa as I prefer the flavour which I’ve linked here. If you buy shop bought, the flavour can be quite concentrated so make sure you use the 1tbsp instead of the recommended 3tbsp for homemade.

Chargrilled Peppers- Using the jarred chargrilled peppers marinated in olive oil usually adds a kick of flavour. They’re smokey and have a gorgeous texture that works really well in this stew.

Chickpeas- This is an optional ingredient but I find it helps bulk out the recipe, especially if cooking for a bunch of people.

Vegetable Stock- If doubling up this recipe, remember to double up the stock. I’ve used just boiling water and a stock cube (with an extra half for this recipe). Keep your eye out for reduced salt stock cubes too, that way you can add salt yourself when taste testing.

Follow me on Instagram and Pinterest.

Potato, Cauliflower & Harissa Soup

Packed with flavour, this harissa cauliflower and potato soup is hearty, filling and perfect for the colder months of the year. Completely vegan and gluten free, it's perfect to make for friends and family.

Print Recipe

Prep Time 10

Cook Time 20

Servings 4 people

Ingredients

For the stock

3 cloves garlic finely diced / pressed
1 red onion finely diced
400 g passata can use tinned chopped tomatoes
1.2 l vegetable stock I use boiling water and 1 1.5 stock cubes
1 tsp fennel seeds give them a smush with the back of your spoon to help release the flavour
1 1/2 tsp ground coriander
2 tbsp smoked paprika
1 1/2 tbsp cumin
3 tbsp harissa paste if using shop bought harissa only add 1 level tbsp

For the Filling

220 g drained chickpeas A 400g tin of chickpeas will drain to roughly 220g
1 large cauliflower head chopped into bite size florets
baby potatoes, any white potato will work roughly around 500g of potato cut into bite sized pieces to help cook quicker
100 g chargrilled peppers I use the preserved jarred ones, chopped up
100 g spinach fresh or frozen

For the toasted seed topping

1 tsp black sesame seeds
1 tsp white sesame seeds
2 tbsp cashew nuts
1 tbsp dairy free yogurt with a drizzle of harissa on top too to each bowl if you like

Instructions

In a deep pot or frying pan add 1 tbsp of olive oil then throw in the fennel seeds along with the diced red onion and fry for around 4 minutes
Add the minced garlic and fry for a further 60 seconds before adding the drained chickpeas, chopped potatoes & cauliflower along with the dried cumin, paprika and coriander, toss so all the flavours mix together
Add the chopped preserved peppers, drained chickpeas, and chopped potatoes then add the passata and vegetable stock, pop a lid on top and allow to simmer for 15 minutes
In a small frying pan add the seeds and bring to a medium heat to toast for the last 5 minutes whilst the soup is bubbling
Once the potatoes and cauliflower are tender add the spinach to heat through just before serving
Most important part - taste test the soup, season with salt and pepper to taste until perfect
Serve up in a bowl and top with a spoonful of dairy free yogurt and an extra drizzle of harissa. Add the toasted seeds and enjoy!

Notes

If using my home made harissa (recipe here) add around 3 tbsp to the soup, however if using a shop bought, this can have a much more concentrated flavour so only use 1 level tbsp.
I find antipasti jars of red peppers really give this dish the smokey flavour so don't hold back! Add an entire 200g jar (just don't add the oil) to the pot, slice up those peppers and enjoy
Highly recommend mixing harissa in with the yogurt before serving
Cut the potatoes and cauliflower into bite sized pieces to help with the cooking time, and to make it easier to eat!
Feel free to add more passata to the pot if you like, it'll make it a lot more concentrated in tomato flavour but will be delicious

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

Dinner Recipe

Butternut & Chestnut Tart

Posted on December 15, 2018

FILLING:

½ large butternut squash

1 red onion

4 cloves garlic

½ tsp ground ginger

½ tsp chilli flakes

¼ tsp fennel seeds

½ tsp thyme

¼ tsp ground cumin

2 bay leaves

TART

2 cups flour

1 1/2 tablespoons sugar

1/2 teaspoon salt

1/2 cup + 2 tablespoons margarine (I used Pure Sunflower Spread)

2 tablespoons vegetable oil

3 tablespoons water (cold)

1 level tsp of Rosemary finely chopped

TOPPING

¼ cup pomegranate seeds

4 brussels sprouts peeled

¼ cup roughly chopped pistachios

DRESSING

2 tbsp tahini

2 tsp lemon juice

2 tsp water

generous pinch of onion powder, salt & pepper

Method:

For the tart

1. Sift the flour coconut sugar and salt into a mixing bowl then add the cubed dairy free spread. Add the chopped rosemary and mix together.

2. In a separate bowl add the water and oil then add to the mixing bowl and combine. Pat into a rough cube then wrap in cling film then place in the fridge for 30 minutes

3. Once chilled, take out and place onto a floured surface and roll out to ¼ inch thick.

4. Place the rolled pastry in a greased tart tin chopping off any excess around the edges then using a fork prod the tart base several times and set aside ready for the filling.

For the filling

1. Chop the butternut squash into large squares and lightly boil for 20 minutes until softened.

2. In a separate pan gently heat the spices for around 1 minute then add a glug of olive oil and fry the onion.

3. Drain the butternut and add to the pan with the onions and spices. Using a fork roughly mash the butternut, still leaving chunks here and there then take off the heat and leave to one side.

4. Add the filling to the pastry and place in the oven for 45-50 minutes until pastry is golden.

5. Peel the larger leaves off the brussels sprouts and scatter over the top of the tart, place back in the oven for around 5 minutes to crispen.

6. Take the tart out of the oven and scatter the pomegranate and pistachios.

7. Mix the dressing together in a small dish and drizzle over just before serving.

8. Slice up and enjoy with friends over a festive feast

Dressings and Sauces Recipe

Avocado Hummus

Posted on December 15, 2018

Breakfast Recipe

Turmeric Tofu & Creamy Avocado on Toast

Posted on December 11, 2018

turmeric scrambled tofu breakfast recipe

Ingredients

1/2 block firm tofu
1 tsp olive oil
1/2 tsp turmeric powder
1 clove minced garlic
large pinch salt & pepper

lime

2 slices sourdough

1 tbsp harissa (recipe here)

1 tbsp toasted seeds (I used pumpkin, sunflower and sesame seeds)

Method

For the tofu:

Drizzle a dash of olive oil into a medium pan and simmer the minced garlic for around 1 minute

Roughly crumble the tofu into large chunks and add to the pan

Add the turmeric, a large pinch of pepper and salt to taste then gently fry for around 5-7 minutes

For the zingy avocado:

Smash 1 ripe avocado into a medium bowl, add 1 tbsp olive oil, a large pinch of salt and pepper and 1/2 juice of a lime

Place your favourite bread (I chose sourdough) in the toaster then assemble the smashed avocado, turmeric and top with toasted seeds and harissa

Enjoy!

dessert Recipe

Baked Bramley Apples With Berries

Posted on December 5, 2018

INGREDIENTS:

1 Bramley apple per person

For the crumble

¼ cup ground almonds (could also use ground oats)

1 tsp mixed spice

1 tsp coconut oil

¼ cup sugar (I used coconut but you could use demarara)

Pinch salt

Filling

1 cup berries (I used blackberries & currants)

1 tsp cinnamon

¼ cup maple syrup or coconut sugar

Additional

1 tbsp coconut oil

Method:

-Preheat the oven to 180ºC

-Slice the very top off each apple and using a spoon, scoop out the core and make a hollow

-In a small pan, heat the berries, cinnamon and sugar together, taste test and add a dash more sugar if needed

-In a small bowl mix the crumble ingredients together

-Score around the circumference of the apples to ensure they don’t explode in the oven then pop them in a baking tray with a dash of oil to stop them sticking

-Add a drizzle of melted coconut oil in the hollow of each apple then fill with the berry mix

-Top with the ground almond mix and pop in the oven for around 25 minutes into beautifully baked

-Take out and top with a scoop of ice cream on each apple and enjoy!

Dinner Recipe

Sticky Tofu & Shiitake Bao Buns

Posted on November 15, 2018

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)

2 spring onions (optional)

Method:

Preheat the oven to 200ºC

In a medium sized 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 spring onion too!

Recipe Sides & Savoury Snacks

Roasted Acorn Squash Topped with Harissa

Posted on November 12, 2018

Method

Preheat the oven to 180ºC

Slice the acorn squash down the naturally formed lines of the squash (if you don't have an acorn squash, simply chop into 3cm thick slices)

Drizzle the squash in the olive oil in a roasting tray and top with the dried herbs, give a good mix around and season with a generous pinch of salt

Roast for around 25 -30 minutes, turning after around 15 minutes

For the last 5 minutes add the pine nuts to roast

Enjoy on top of a pizza, in a seasonal salad or simply on their own with my delicious harissa dressing

Dressings and Sauces Recipe

Roasted Pepper & Chilli Paste

Posted on November 12, 2018

Homemade Roasted Pepper and Chilli Paste

This delicious red pepper and chilli paste is packed with flavour from the smoked paprika, garlic, cumin and red peppers. It works well in most recipes such as garnishing veg, stirring into soups and stews and mixing into salads. It’s just a few ingredients but creates the most delicious combination of flavours.

What’s in the paste?

If you like harissa you’ll like this recipe, it’s a lot less spicy but still carries flavour.

Jarred Red Peppers- I love buying the antipasti jars of roasted peppers as they work really well in this recipe.

Chilli- You can either use 1 small red chilli or 1 tsp of chilli flakes for this recipe.

Smoke Paprika- You may not know but you can get a spicy smoked paprika and a slightly sweeter version of smoked paprika. I prefer the sweeter version however use what you have available.

Garlic- I use just 1 large clove for this recipe but feel free to add up to 4 depending on how strong you want this.

Roasted Pepper and Chilli Paste

Homemade roasted pepper and chilli paste, full of flavour and takes less than 5 minutes to make. Garlic, smoked paprika, chilli and peppers is all that's needed for this paste.

Print Recipe Pin Recipe

Prep Time 5

Servings 200 ml

Ingredients

½ cup olive oil 130m
1 tsp chilli flakes
1 1/2 tsp cumin
½ tsp coriander seeds or ground coriander
2 tsp smoked paprika
1-2 cloves garlic
1 roasted red pepper I use the antipasti jars of roasted peppers
1/2 tsp salt

Instructions

Blitz in a food processor until silky smooth

If you like this recipe why not try my roasted cauliflower & harissa stew

Breakfast

Pumpkin Seed Toast With Roasted Squash

Posted on November 11, 2018

Ingredients for Bread:

¾ tsp Dry Yeast

300g Strong White Bread Flour

1 tsp Salt

220ml Water

80g Pumpkin seeds

Method:

Pop the ingredients (apart from the seeds which can be added after the dough has been kneaded) in the bread maker from top to bottom (make sure the salt and yeast don’t touch)

Pop on number 7 then leave it to do it’s magic adding the seeds when instructed

Ingredients for Topping:

1 small butternut

3 sprigs of fresh thyme

3 sprigs of fresh rosemary

Pinch salt & pepper

2 tbsp cream cheese (I used the plant based one Nush)

2 tbsp pomegranate seeds

Pinch fresh mint

Older Posts

Newer Posts