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lucy_and_lentils

Now, more than ever we need to listen and we need

Now, more than ever we need to listen and we need to learn. Here are some really helpful sources I’m reading / listening / watching.

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Audible / books: •Me and white supremacy- Layla F Saad •Why I’m No Longer Talking To White People About Race - Reni Eddo Lodge •Brit(ish) - Agias Hirsch •I found reading novels by Malorie Blackman really challenged my perception of ‘equality’ growing up(noughts and crosses series)

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Articles / websites: •Rachel Cargle wrote a piece for Bazaar titled Why You Need To Stop Saying “All Lives Matter” •Raceforward.org is really informative. If you type in ‘systemic racism’ there are videos and explanations which give facts and information on this issue.

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Podcasts:
•About Race - Reni Eddo Lodge •The Breakdown by Shaun King

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If we just take five minutes to learn at a time that will make change. We don’t have to unpick all of the whitewashing overnight, but it’s important to hold ourselves accountable and continue to learn and continue to fight against racism, now and every day from now.
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Also, take a look at who you follow. Do you follow people of colour, if not, change that. I know I have become embarrassingly aware that the majority of my feed is made up by white females. Make sure you are constantly surrounding yourselves with a narrative different to your own.
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First Artwork by @mongequentin, second, third and fourth by @shirien.creates

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Finally, if you have any recommendations please please leave a comment and I will read / watch / listen.

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#BreonnaTaylor #GeorgeFloyd #AhmaudArbery #BlackLivesMatter

Fluffy Lemon & Poppyseed Muffins Recipe! ___ Take

No-coconut-milk creamy curry! ___ Whether you’v

No-coconut-milk creamy curry!

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Whether you’ve ran out of coconut milk or you’re looking for a slightly lower-in-fat recipe, this one will do the trick!

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Don’t be put off by the ingredients list, I promise you will have them in your cupboards!

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Ingredients

whole spices:

3 small dried birdseye chillies

1 tsp mustard seeds

3-4 bay leaves (even better if you have curry leaves)

1/2 tsp coriander seeds
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veggies:

1 red onion

1 green chilli

1 thumb sized piece of ginger (finely chop half and grate the other half to add in later)

4 cloves garlic

1 red pepper

1 courgette

1 400g tin chickpeas (optional to add tofu / quorn for extra protein)

3 spring onions

1 lime

250ml plant bakes milk (I used almond)

spoonful of plant based yogurt for dressing (optional)
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dried spices:

1 tsp paprika

1 tsp cumin

3/4 tsp turmeric

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The method can be found in my stories link!

Steamed Jackfruit Buns recipe below! ____ Delicio

Bang Bang Cauliflower - perfect for a Saturday nig

Bang Bang Cauliflower - perfect for a Saturday night fake-away!

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Really proud to have created this recipe for @bbcfood , which is exactly where you can find the recipe. *does mini happy dance!* ___
I’ve popped the link in my stories. It’s really simple and only need a few key ingredients to whip it up!

Who else wants to dive into this caramel fudgey tr

Who else wants to dive into this caramel fudgey truffle?😍 ____
For this you need a high powered food processor, medjool dates and almonds, oh and chocolate to coat!

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Simply blend 1:2 ratio of almonds to medjool dates in a food processor until beautiful creamy (might take around 3-4 minutes)

___ •top tip add the almond to the food processor for the first minute or two to break down and get beautifully creamy before adding in the medjool dates.

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Then roll into balls and toss in melted chocolate with a tsp of coconut oil for a bit of gloss.

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Keep in the fridge as the chocolate may melt at room temperature.

This massaman inspired curry base is one of the to

10 Minute Green Frenk Chillies Taco Recipe💥 __

10 Minute Green Frenk Chillies Taco Recipe💥

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AD | I’ve got a 10 minute recipe with @cooksandcouk that you can easily double up to serve four.

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The Green Frenk Chillies are in both the mayonnaise and served as a garnish on top for an extra
kick.

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GIVEAWAY RULES: Simply follow @CooksandCo and tag
someone you would share this dish within the comments below to enter!
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RECIPE:
Serves 2
Ready in: 10 minutes
Vegan
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INGREDIENTS:
3 @cooksandcouk Green Frenk Chillies (2 for garnishing and 1 for the mayo)

3 tbsp plant based mayo

120g mushrooms (any will work)

2 cloves garlic

1 red pepper

1 small red onion

6 small wraps

1tsp smoked paprika (or fajita seasoning mix)

1 large lime

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Garnish with:

fresh coriander

toasted seeds

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METHOD:

Prep the veg by thinly slicing the peppers and onions and roughly chopping the mushrooms

Add the veg to a frying pan with a generous drizzle of olive oil and fry for around 4-5 minutes on a
high heat

Thinly slice / mince the garlic then add to the pan with the mushrooms and fry for a further 1 minute before adding the smoked paprika / seasoning

Reduce to a low heat and leave whilst preparing the tortillas

Place a shallow pan on a high heat then add the tortilla and toast for around 1 minute, then shape
into a taco whilst still hot and set aside, repeat until all 6 are created

Create the mayo by simply mixing the 1/2 squeezed lime juice, 1 finely chopped Green Frenk Chilli
and the mayo together

Stuff the tacos with the veg mix then garnish with a generous spoon full of the chilli mayo along with
2 finely sliced Green Frenk Chillies, coriander and toasted seeds

Enjoy!

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#Vegan #VeganRecipe #InstaFood #FoodPorn #RecipeoftheDay #GreenFrenkChillies #CooksandCo
#AppetiteforAdventure #TacoTuesdays

Good tip for extra glossy chocolate, add 1 tsp coc

Good tip for extra glossy chocolate, add 1 tsp coconut oil for a beautiful sheen!

Cheesiest, creamiest (vegan) sauce recipe! ___ Yo

Cheesiest, creamiest (vegan) sauce recipe!

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You can pop this on pasta, cauliflower, broccoli, or just about anything you fancy!

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For the sauce you will need:
75ml olive oil | ½ cup

400ml plant based milk | just less than 2 cups

25g nutritional yeast | 1/4 cup (this is optional)

4 cloves garlic (substitute for 1 ½ tsp garlic powder)

¼ tsp cracked black pepper

½ tsp salt

1 tsp smoked paprika

¼ tsp @maille whole grain dijon mustard

2 tbsp cornflour

100g grated @violife_foods vegan cheese | 1 cup

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The method is linked in my stories! 😘

Ultimate toastie/ grilled cheese filling? GO! ___

Ultimate toastie/ grilled cheese filling? GO!

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Mines a vegan mozzarella, kimchi and homemade pesto toasty sprinkled with sesame seeds between sourdough. YUM!

Key ingredients for making a delicious base for so

Key ingredients for making a delicious base for some tasty miso soup / curried miso ramen:

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•fresh lime

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•thumb sized piece of fresh ginger (leave some for grating in at the end)

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•brown rice miso paste

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•tamari •fresh chilli

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•fresh garlic

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•shallots or red onion (a little sweeter than a brown onion)

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•sesame oil and seeds

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•a pinch of sugar, whether that’s maple, coconut or brown - it’ll help bring out the sweet umami

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If you’ve got these ingredients in your weekly shop you’ll be able to whip up a gorgeous base for either a curry or a miso broth /ramen.

Za’atar pittas recipe! ___ Last November I was

Za’atar pittas recipe!

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Last November I was lucky enough to be on a trip to Israel with @vibeisrael [ad/ gifted] and try so many incredible recipes. One of the most delicious flavours I brought back into my own kitchen was za’atar.

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I’ve shared photos on my stories with the step by step process and the beautiful pita we all stood and shared in Jerusalem that inspired this!

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INGREDIENTS:

380g plain flour

1/2 tsp salt

1 tsp caster sugar

7g instant yeast
280ml lukewarm water

1 1/2 tbsp olive oil

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For the topping:

2 tbsp olive oil

2 tbsp za’atar seasoning (good quality!) 1/2 tsp sea salt

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Method:

Simply mix the dry ingredients together in a bowl, then pour in the lukewarm water and olive oil, bring together to form a loose dough

Move onto a floured surface and knead for around 5 minutes

Pop back into the clean bowl with a glug of olive oil at the bottom to stop it sticking, cover in a tea towel and leave to proof for around 1 hour (if it’s cold in your home it make take 1.5-2 hours) [preheat the oven to 200°C fan]

Once risen, knock back the dough and divide into 4 (you can divide into however many pitas you’d like to make)

Using your fingers, prod the each ball of dough until you’ve created the pita shape (should be around 1-2cm thickness)

Mix the olive oil and za’atar in a bowl and brush over the tops of the pitas and add a good pinch of sea salt to each then bake on a tray for around 12-15 minutes or until golden on top

Allow to cool and dip into some delicious hummus or extra virgin olive oil

I’ve gotta corker of a curry base for you! ___

I’ve gotta corker of a curry base for you!

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•creamy
•rich
•full of flavour

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Ingredients:

1 white onion, finely chopped

4 cloves garlic, finely chopped

1 thumb sized piece of fresh ginger, finely chopped

2 green chillies, finely chopped

2 birdseye chillies (whole & small)

3 bay leaves

1 400g tin coconut milk

100g plant based milk

squeeze half lemon

150g of basmati rice

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Spices:

1/2 tsp turmeric

1 tsp mustard seeds (substitute for 1 tsp wholegrain mustard)

1/2 tsp chilli flakes (optional)

1/2 tsp sea salt

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For the method simply pop over to my stories or bio! 🥰

Peanut butter chocolate chip cookies v 2.0😍 __

Peanut butter chocolate chip cookies v 2.0😍

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I’ve added another bakealong on my stories today, this time trying to incorporate peanut butter into my cookie recipe and I think I’ve cracked it!

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Ingredients:

180g plain flour (you can use GF flour)

1/2 tsp bicarbonate soda

1/2 tsp baking powder

1/4 tsp sea salt

200g sugar (I used a mix of caster and soft brown sugar)

100g vegan butter

100g peanut butter

100ml plant based milk

1 tsp vanilla essence

80g chocolate chips / chopped chocolate

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METHOD:

Mix the flour, baking soda, powder and salt in a bowl and set wide

In a large mixing bowl beat the butter, peanut butter, vanilla essencr and sugar together until smooth the mix in the flour mix

Mix in the plant based milk to help bring it together then fold in the chocolate chips

Leave to chill in a fridge for minimum of 1 hour

Preheat the oven to 165°C (fan) then bake on a tray (around six - eight on a sheet) for 10 minutes, take out of the oven and give the tray a few good taps in a flat surface

The tapping helps give a lovely crackle on top, then pop back in the oven for 2-3 mins

Allow to cool for 5-10 mins and enjoy!!!

The focaccia recipe is here!!! Blown away by how m

The focaccia recipe is here!!! Blown away by how many of you have made this in the first day😱

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INGREDIENTS:

320g strong white bread flour

220ml luke warm water

Large pinch sea salt

7g fast yeast

3 tbsp olive oil (extra virgin will also work)

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To top:

3 sprigs fresh rosemary roughly chopped to add to the dough’s surface

3 large cloves garlic roughly chopped to add to the dough’s surface

6 cherry tomatoes halved

2 tbsp extra virgin olive oil

1 tsp sea salt

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METHOD:

Add the flour, yeast and salt into a bowl and mix together

Pour in the 220ml luke warm water whilst bringing the dough together with your other hand, add the olive oil then bring together to form a loose dough

Knead the dough on a surface for around 5 minutes then place back in the bowl with a glug of olive oil to stop it sticking to the bottom and sides

Cover in a tea towel and leave in a warm place to proof for around 45 minutes (or until doubled in size)

Once risen, knock back the dough, add 1 tbsp of the olive oil to the base of the baking dish, then add the dough. Using your fingers, poke the dough until it gradually spreads to fit the baking dish

leave on the side to proof for a further 45 minutes

Preheat the oven to 200°C
Once risen, use your fingers make the dimples in the surface of the dough and fill with the roughly chopped garlic cloves, tomato halves and chopped rosemary sprigs, drizzle the last tbsp olive oil on top & season with the sea salt flakes

Bake at 200°C for 20-25minutes or until golden on top

Tips on how to spruce up your tofu scramble game:

Tips on how to spruce up your tofu scramble game:

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• marinating and seasoning is key! Good quality olive oil, salt, pepper give a good base

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•a different combo is turmeric - this will help give it a beautiful golden colour. I also find adding a little smoked paprika and splash or tamari gives it a gorgeous flavour

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•another great flavour injector is harissa! This will take it from yum to OH DAMN

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•if you want an eggy taste, using black salt (Kala Namak) will honestly give this such an eggy taste, combine it with garlic powder and you’ll make yourself believe it’s scrambled eggs

Crispy Potato Peel Crisps Recipe! ___ Don’t thr

Crispy Potato Peel Crisps Recipe!

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Don’t throw away those potato peels whatever you do! You’re sitting on a crispy snack goldmine. All you need is:

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Potato peel

1 tsp olive oil

1/2 tsp sea salt

1 tsp dried rosemary (or 3 sprigs of fresh)

Few cloves garlic (optional)

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Simply coat the potato peelings in the salt, olive oil and rosemary then place on a baking tray at roast at 200°C for around 20-25 minutes

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Top tip: if you live on your own, collect those potato peelings over a few days. Even if they start to look a little old and worn out, just give them a scrub and they’ll be beautiful for crisps!

Golden umami packed curry with mushrooms & black r

Golden umami packed curry with mushrooms & black rice (RECIPE BELOW). ___
Yesterday we finished watching Money Heist (très bien) and we needed something epic to eat to accompany the finale. Queue this cracking curry!

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INGREDIENTS:

1 banana shallot (or red onion)

4 cloves garlic

1 thumb size piece of ginger (1/2 grated and 1/2 chopped)

1 red chilli

1 red pepper

180g mushrooms

100g black rice

300ml plant based milk

1 tsp cumin

1/2 tsp turmeric

1 tsp mustard seeds (sub for 1 level tsp whole grain mustard)

2 tbsp coconut cream (optional)

Sprig fresh coriander

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METHOD:

Add the black rice to a pot of water and a pinch of salt and bring to boil for around 30 minutes until cooked

Dice the onion/shallot, chopped chilli and 1/2 the ginger and fry in a drizzle of olive oil for 5 minutes

Chop the red pepper and mushrooms and add to the pan along with the spices and fry for a further 5 minutes

Finely chop the garlic then add to the pan and fry for around 1 minute before adding the plant based milk

Stir and allow to heat on a very low simmer for around 15 minutes

Stir in the gated 1/2 of the ginger and stir in the coconut cream (please feel free to add as much creamed coconut as you like to make this curry extra creamy

Taste test adding salt and pepper then serve up when the rice is cooked!

I added a sprig of coriander and chilli flakes to top

Hot cross cinnamon bun anyone? ___ Proud as punch

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