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Sides & Savoury Snacks

Recipe Sides & Savoury Snacks

Slow Roasted Sweet Potato Wedges – With Homemade Pesto

sweet potato wedges

Ingredients

2 large sweet potatoes (organic preferably then you can leave the skin on)

1tbsp olive oil

1/2 tsp chilli flakes

1 tsp smoked paprika

1/2 tsp sea salt flakes

 

For the Pesto

1/4 cup pine nuts

2 tbsp olive oil

1 cup fresh basil

1 clove garlic

1/2 lemon squeezed

2 tsbp nutritional yeast

pinch salt

 

 

 

Method

Preheat the oven to 160ºC

Slice the two potatoes down the centre (lengthways) and then slice into wedges around 3cm thick

Add them to a deep baking tray then coat in the olive oil, smoked paprika, chilli and salt *the deeper baking tray helps them hold moisture

Bake in the oven for 25 minutes, then take out, stir the potatoes then place back in the oven for a further 25 minutes

*tip, add a dash more olive oil if the edges are starting to burn and lightly cover with a sheet of tin foil*

 

For the Pesto

Simply blitz the ingredients together in a food processor and serve alongside the cooked wedges

Enjoy!

 

 

 

sweet potato wedges
Recipe Sides & Savoury Snacks

Celeriac Chips

celeriac chips with nutritional yeast

1 small celeriac

1 tbsp rapeseed oil

1 heaped tsp smoked paprika

1tbsp nutritional yeast

large pinch of salt

sriracha mayo to dip the chips in

Preheat the oven to 180ºC

Slice to outer skin off the celeriac, then chop into 5cm thick chips

Pop the chips on a roasting tray with the rapeseed oil, pinch of salt, smoked paprika and nutritional yeast

Mix together and roast at 180°C for 35-40 mins until crunchy on the outside and soft on the inside

*my oven is pretty badass, so you may need to roast for an extra 10 minutes if not quite crunchy on the outside*

Enjoy with a sriracha dip

celeriac chips with nutritional yeast
Recipe Sides & Savoury Snacks

Roasted Acorn Squash Topped with Harissa

roasted acorn squash recipe

Roasted squash makes a perfect addition to any salad, pizza topping or simply enjoyed with a generous serving of home made harissa. 

It's super simple (my favourite kind of recipe) and great to make on a Sunday night ready for the week. 

roasted acorn squash recipe

Ingredients

1 acorn squash 

2 tsp olive oil

1/2 tsp dried thyme

1/2 tsp dried rosemary

generous pinch salt 

1 tbsp harissa dressing (optional)

1 tsp pine nuts

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

roasted acorn squash recipe
Lunch & Light Bites Recipe Sides & Savoury Snacks

Butternut Tart with Homemade Pastry

vegan butternut tart

This butternut tart is one of my favourite things to create at the weekend. Vegan pastry seemed a somewhat mystery to me however I seem to have found a delicious recipe that works a treat! 

For the Berries

1 heaped cup frozen berries ( I used blueberries & Blackberries)

1 tsp Cinnamon

1 tsp Ginger

1 tsp Coconut Sugar

1 cubed small braeburn apple

1 tbsp water

 

For the Crumble

½ cup large rolled oats

1/4 cup organic instant oats

½ cup melted coconut oil

2 tbsp maple syrup

½ tsp cinnamon

½ tsp ginger

vegan butternut tart recipe

For the filling

 

Fill a medium sized pot with water and add the cubed butternut squash, then gently boil for around 15 minutes

 

In a large frying pan add the spices and heat for around 60 seconds (this releases the aroma and flavour)

 

Add a glug of oil to the pan then gently fry off the onions

 

Add the minced cloves of garlic, gently fry until cooked then add the boiled butternut

 

Stir the ingredients together and set to one side (off the heat)

 

For the Tart

 

In a large mixing bowl sift the flour then add the rest of the dry ingredients (oat flour, salt, dried herbs and sugar

 

Stir together then add the cubed dairy free butter and mix with your hands

 

In a separate small bowl, mix 3tbsp cold water with 2tbsp oil then add to the pastry mix

 

Mix together with your hands until a dough is formed then wrap in cling film and leave to cool in the fridge for 30 minutes

 

*This is where I made the filling whilst waiting for the pastry to cool*

 

Flour a smooth surface and rolling pin, then begin to roll out your pastry until around 1cm thick

 

Take 4 greased tartlet tins (with removeable bases) and fill with the rolled pastry

 

Make sure the edges are the same thickness as the base, then prick with a fork to prevent soggy bottoms

 

Fill the tarts with the butternut and onion filling then place in the oven for around 35-40 minutes until the tart turns golden

 

Check on the tarts after around 30 minutes, if the butternut is catching, add a little circle of tin foil over the top, leaving the pastry exposed

 

Take out once cooked and garnish with pomegranate seeds and fresh thyme

 

vegan butternut tart
Dressings and Sauces Recipe Sides & Savoury Snacks

Charred Tenderstem with Tamari & Ginger Dressing

Recipe

  • 220g Tenderstem®
  • 2 tbsp tamari
  • ¼ tsp chilli flakes
  • ¼ tsp chopped garlic
  • ¼ tsp chopped ginger
  • Salt & pepper
  • 1 tbsp sesame seeds

Method

  • Bring a pan of water to the boil and gently simmer the Tenderstem® for around 3 minutes
  • Place a griddle pan on high heat adding the sesame seeds, then drain the Tenderstem® and add to the griddle
  • Leave on a high heat for around 3 minutes until one side is charred then add the sesame seeds
  • Turn the Tenderstem® and char the other side
  • In a small dressing dish, mix the tamari, garlic, ginger and chilli flakes
  • Place the Tenderstem® on a side plate, add the toasted sesame seeds and a drizzle the dressing over
  • Serve up with a delicious stir fry and enjoy as a side dish
charred tenderstem with ginger and tamari dressing
Tenderstem with oriental dip
Tenderstem with oriental dip
Recipe Sides & Savoury Snacks

Roasted Paprika Parsnip Chips

These are the perfect side dish to any meal. Whether you're making adding them to a buddha bowl, dipping them in sauce or serving them up to your kids, they are so easy to make and a perfect go-to snack.

Ingredients

  • 3 Peeled Parsnips 
  • 1 tbsp Smoked Paprika
  • 1/2 tsp Garlic Powder
  • Generous Pink of Salt & Pepper
  • 1 tbsp Vegetable Oil

Method

  • Preheat the oven to 200˚C
  • Peel and chop the parsnips into 2cm thick chips
  • Place onto a baking tray and drizzle in the vegetable oil, ensuring all chips and coated
  • Evenly sprinkle the smoked paprika, garlic, salt & pepper
  • Bake in the oven for 35 minutes (give them a turn after 15 minutes)
  • If like me, you like them nice and crispy, give them another turn and bake for another 10 minutes
  • Enjoy!
Parsnip Chips Lucy and Lentils
Parsnip Chips Lucy and Lentils
Parsnip Chips Lucy and Lentils