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(Ingredients list below)You’ll be pleased to kno

(Ingredients list below)You’ll be pleased to know the recipe of these simple cinnamon buns is up on my website!

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Ingredients:

1 cup oat milk | 250ml
2 ½ cups plain flour | 440g

100g caster sugar (just less than ½ cup)

1 heaped tsp fast yeast (7-8g)

¼ tsp salt

½ cup 100g room temperature dairy free margarine (not melted)
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Cinnamon sugar filling:

100g dark brown soft sugar (around 4 tbsp)

55g caster sugar (around 4 tbsp)

100g soft butter (around 4 heaped tbsp)

1 tsp cinnamon
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For the cinnamon icing:

100g powdered sugar | 1 cup

2 tbsp oat milk

1 tsp cinnamon

1 tbsp soft butter

1 tsp vanilla extract (optional)

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The full method is on my website which I’ve linked in my stories, bio & highlights for you! 🥰

With days merging into one, I’m finding my meals

With days merging into one, I’m finding my meals are also a bit muddled. And don’t even get me started on boredom eating.... anyone else?

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By the time it comes dinner I’ve already eaten enough to sustain a family of four so usually end up nibbling on a bit of toast loaded with toppings.

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As a side note, we RARELY buy avocados now (air miles etc...) so when we do get one, and it’s the perfect creamy texture, I feel like we’re winning. 😍

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Please let me know what you’ve been boredom snacking on to let me know I’m not alone 😂

Pantry Peanut Butter Curry Recipe! ___ How has yo

Pantry Peanut Butter Curry Recipe!

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How has your week been? Here in the U.K it’s the first week of lockdown and we’ve managed to stay pretty sane and occupied. What are you up to to keep busy in your home?

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INGREDIENTS:
Fresh:

1 finely chopped white onion

1 small red chilli

4 cloves minced garlic

2 red peppers

100g spinach (frozen or fresh will work)
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From the pantry:

400g tin full fat coconut milk

280g tinned tomatoes, or 100g passata

400g tinned chickpeas

2-3 tbsp peanut butter

180g basmati or wholegrain rice *optional* 50g coconut cream (if you don't have the block, simply buy another tin of coconut milk and only use the cream that collects at the top of the tin)
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Spices:

1 generous tsp cumin

1 tsp turmeric

1 tsp paprika

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METHOD:
The full method is on my website, either pop over to my stories, my highlights or my instagram bio, it’s all linked xxx

DON’T THROW AWAY YOUR CAULIFLOWER LEAVES! ____

DON’T THROW AWAY YOUR CAULIFLOWER LEAVES!

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Crispy harissa roasted cauliflower leaf crisps..... just three ingredients!

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Ingredients:

Leftover cauliflower leaves from 1 - 2 heads cauliflower

1/2 tsp sea salt

1 tbsp harissa paste (I’ve got a home made recipe for that on my website)

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Method:

Preheat the oven to 180°C

Remove the woody stalk from the leaves (they can be a big crunchy)

Massage the salt and harissa into the leaves then place on a lined baking tray

Roast for 15-18 minutes.

10 Minute Fuss Free Falafel & Spinach Burger (reci

10 Minute Fuss Free Falafel & Spinach Burger (recipe is just below)

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AD | I’m teaming up with @cauldronfoods to bring you a really great plant based recipe using their Moroccan fafels, saving lots of time and mess in the kitchen!

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All you need for the burger:

1 pack of Cauldron Moroccan Falafels

baby spinach

smoked paprika

cinnamon

oat milk

pomegranate seeds

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The full recipe and method is linked in my stories and bio if you fancy giving this a go! #cauldronfoods #cauldronrecipes

4 Ingredient Arancini Recipe! ___ AD | I’m team

4 Ingredient Arancini Recipe!

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AD | I’m teaming up with @cooksandcouk to show how easy it is to add some tasty flavours to any dish with their range of delicious ingredients. This Arancini recipe is perfect for those mid-week
meals or lunch boxes as it only takes 20 minutes to cook with only 3 additional ingredients needed
meaning this is as simple as it gets! You can use the code LUCY10 for discount on the Cooks&Co
website too!

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Ingredients:

190g Cooks&Co Lemon & Pea risotto - cooked and cooled

1/4 oat milk | 60ml

1/2 cup panko breadcrumbs | approx. 60g mixed with 1 tsp garlic powder, large pinch of salt and
pepper

1/4 cup dairy free mozzarella | 40g

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To garnish:

2 tbsp garlic infused olive oil mixed with 1/4 tsp chilli flakes

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Method:

Follow the cooking instructions for the Cooks&Co risotto (I fried 4 cloves garlic before adding the
risotto mix to the pan)

Set aside and allow to cool completely

Roll 1 heaped tbsp of the risotto mix in the palm of your hand along with a pinch of the mozzarella -
it should be lovely and sticky

Roll each ball into the oat milk, followed by the panko breadcrumb mix, repeat until all the risotto is
used up

You can either fry the arancini balls in a frying pan filled with rapeseed oil (should be around 2cm
deep within the pan) for 5 minutes on each side until beautifully golden

OR you can drizzle the arancini balls in olive oil and bake at 180ºC for 25 minutes (they will be a
little less golden in colour if baked)

Drizzle in the garlic and chilli olive oil and enjoy with a salad or a delicious tomato and basil sauce

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#AppetiteForAdventure #Recipe #Vegan #MeatFree #EasyRecipe #DairyFree #recipeoftheday
#risottorecipe

One of the BEST curries yet! Lentil & sweet potato

Blueberry, lemon & poppy seed muffin recipe (ingre

Blueberry, lemon & poppy seed muffin recipe (ingredients below). ___
Another recipe created for @bbcfood woo! If anyone fancies giving these a go I’ve popped the ingredients list below, the method link (on the bbc food website) is in my stories and bio.

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Ingredients:

Wet

200ml oat milk

1 tsp apple cider vinegar

Juice of 2 lemons (around 2 ½ tbsp)

40ml olive oil
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Dry

300g plain flour | 2 cups

½ tsp salt

150g caster sugar | 3/4 cup

1 1/4 tsp bicarbonate of soda

2 tsp baking powder

3 tbsp poppy seeds

Zest of 2 lemons

150g frozen blueberries
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For the lemon drizzle icing:

30ml oat milk (1 tbsp)

60ml fresh lemon juice (2 tbsp)

120g icing sugar

Easy peasy 15 minute Chana Masala Recipe! ___ Ing

Easy peasy 15 minute Chana Masala Recipe!

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Ingredients:

For the base

2 x 400g tin chickpeas

2 x 400g tinned tomatoes

3 garlic cloves minced

1 medium heat red chilli

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

2 x 400ml coconut milk (optional to make it creamy as traditionally it's just tomatoes)

70g fresh or frozen spinach

Handful fresh tomatoes
200ml water
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Spices & Seasoning

1 tsp cumin

1 tsp garam masala

1/4 tsp turmeric

1/2 tsp sea salt flakes

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180g tilda basmati rice or 1 x tilda pouches

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For the method simply pop to my stories or bio! X

Need to get rid of any anxiety? ___ I’ve been m

Need to get rid of any anxiety?
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I’ve been making dough each day this week and find it extremely therapeutic!
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So if you have a spare 20 minutes to bring together ingredients and knead, these bao buns are a great one to start with! And you’ll feel super smug when they turn out beautifully fluffy and ready to eat.😍 ___

Ingredients:

dry

3 cups plain flour 480g

1 ½ tbsp caster sugar 20g

½ tsp salt

1 tsp sachet fast yeast
1 tsp baking powder
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wet

1/2 cup oat milk room temperature

1/2 cup +1 tbsp water luke warm

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Method:

In a large mixing bowl, add all of the dry ingredients, and mix together

Add the luke warm water and luke warm oat milk (it's crucial the liquid is room temperature so it reacts with the yeast)

Mix together with your hands and bring together to form a dough, then knead for 8-10 minutes, a light bit of exercise for you

Once the texture of the dough is springy, pop it back in the bowl with a little oil to help remove it, cover with a tea towel and leave in a warm place for 1 hour

Once the dough has doubled in size (if it's cold you may need to leave it up to 2 hours) knock back the dough and roll into a fat sausage shape

Slice the roll into 8-10 equal portions then lightly flour the surface and a rolling pin

Make each of the pieces into a rough ball and roll into an oval shape, around 2cm thick, then add a drop of sesame oil and fold in half (the sesame oil helps it not stick)

Repeat until all of the dough is folded then pop on a baking tray, cover with a tea towel and leave for the final prove for a further 30 minutes

If you have a steam setting on your oven, place them on a baking tray and steam for 8 minutes... OR, using a bamboo steamer, place around 4 of the baos in each layer and steam for around 8 minutes until beautifully fluffy.

Cupboard Ingredients Bloody Mary Orzo Soup with Pe

Cupboard Ingredients Bloody Mary Orzo Soup with Pesto.

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I’m going to be sharing more recipes that can be easily whipped up for freezing / batch cooking / minimal fresh ingredients. Starting with this delicious bean & orzo filled soup made with local @coxsoriginal Bloody Mary spicer to give it a kick!

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Ingredients:

1 tbsp olive oil

1 tbsp Cox’s Bloody Mary Spicer

1 red onion

4 cloves garlic

1 400g tin butter beans or black beans

80g kale (or frozen spinach)

200 g passata

700ml veg stock

½ cup dried orzo

1 bay leaf

½ tsp salt
3 tbsp fresh pesto (recipe on my website)

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For the full recipe head to
@coxsoriginal or my website (linked in bio and stories).

Only three main ingredients needed (and they’re

Ginger packed soba noodle soup to help keep yourse

What’s one good things that’s happened to you

What’s one good things that’s happened to you this week?

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Mine would be getting a special delivery of @creativenature new gnawbles... which were added to my blondies recipe 😍

AD | 15 Minute Potato & Courgette Curry with Tilda

AD | 15 Minute Potato & Courgette Curry with Tilda Wholegrain Pilau Basmati Rice (recipe just below). ____

I'm teaming up with @tildarice to bring you another recipe that's perfect for those days where you're short on time but not appetite. This hearty meal can be taken to work the next day too - winner!

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I've chosen to pair this simple sauce recipe with the Tilda Wholegrain Pilau Basmati Rice because it has a beautiful texture and the flavour works really well. It gives me more from my favourite dish as it’s a healthy source of fibre, without sacrificing taste!
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Ingredients:

2 courgettes

1 large red onion

3 cloves garlic

1 large baking potato

1 pouch of Tilda Wholegrain Pilau Basmati Rice

1 400g tin chopped tomatoes

200g block coconut cream

300ml boiled water

1 tbsp curry powder

1/4 tsp salt

2 curry leaves / bay leaves

A drizzle of olive oil

½ tsp turmeric (optional)

Fresh coriander and toasted seeds to garnish
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Method:

Fill the kettle and boil it in preparation

Finely chop the red onion and add to a large pan with a drizzle of olive oil and fry on a medium heat for 5 minutes

Finely chop the garlic, then add to the pan with the onions for 1 minute

Quickly chop the courgette and potato into bite size chunks (this helps it cook quicker) and add to the pan

Pour in the tinned tomatoes, water, spices and seasoning and bring to a boil for around 6 minutes

Add the coconut cream and stir to create a beautiful golden colour (add a little turmeric if it needs more colour) and leave to simmer (not boil) for a further 5 minutes

While the curry is simmering, unseal the top of the Tilda Wholegrain Pilau Basmati Rice pouch and pop in the microwave for 2 minutes

Taste test the potatoes making sure you can stick a fork through, then when done serve up!

Garnish with fresh coriander and toasted seeds if you fancy, or just enjoy as is - it's delicious
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I hope you love this recipe as much as we do and please tag both myself and Tilda if you give this a go.
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@tildarice #TildaRice #Tildalicious #TastyWholegrains

Pulled ‘chickn’ pitas? Ohhhh go on then. Recip

Miso Aubergine Soba Soup. Hit save for the recipe!

Miso Aubergine Soba Soup. Hit save for the recipe!💥 ____
•packed with flavour •nourishing and delicious •naturally vegan and gluten free

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Ingredients:

1 tsp peanut oil / sesame oil

1 thumb sized piece of ginger

3 cloves garlic

4 stalks spring onion

1 lime

1 large aubergine cubed

2 tbsp tamari

1 tsp @clearspringuk brown rice miso paste

700ml vegetable stock

85g soba noodles
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To Top:

50g spinach

1 red pepper, finely sliced with a julienne peeler

1 carrot, finely sliced with a julienne peeler

2 spring onions

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The method link if in my stories and bio!

Peanut Butter Blondies - Vegan Recipe! ____ Ingr

Bringing a blummin beautiful Peanut Butter Chickpe

Chocolate Raspberry Kisses Recipe. Ingredients:

Chocolate Raspberry Kisses Recipe.

Ingredients:

200g 70% chocolate

70g vegan cream cheese (I used Violife Creamy Original)

4 tbsp icing sugar (confectioners sugar)

50g raspberries (frozen or fresh)

Pinch sea salt

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Method:

Melt 120g of the dark chocolate then pour into the base of muffin cases (or lined / silicone muffin tin)

Prepare the raspberry cream cheese filling by heating the raspberries in a pan until bubbling

Whisk the vegan cream cheese with the icing sugar until smooth, then add the raspberries and fold gently fold together

Spoon 1 tbsp onto the top of each chocolate base within the muffin tin *optional to place a fresh whole raspberry on top

Melt the remaining 80g of chocolate with a good pinch of sea salt and pour over the top of the raspberry cups and leave to set in the fridge

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