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Lucy & Lentils

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Lucy Parker
3 Ingredient Frosting Recipe ___ For the most indu 3 Ingredient Frosting Recipe ___ For the most indulgent vegan biscoff frosting you just need THREE blessed ingredients (amen to biscoff being vegan) ___ Biscoff spread ⁣ Plant based cream cheese (oat based or soy based) ⁣ Icing sugar (this is an optional ingredient & not necessary unless you want it a little thicker!) ⁣ ___ I use a 2:1 ratio of biscoff spread to cream cheese then add in around 1 tbsp of icing sugar just to thicken slightly. ___ For example I used: 4 tbsp biscoff spread 2 tbsp ‘cream cheese’ 1 tbsp icing sugar ⁣ This covered a 20x20 cake so you can scale this up or down depending on what you’re icing. ⁣ ___ Enjoy! ⁣
Yesterday was #WorldPastaDay, like always I’m la Yesterday was #WorldPastaDay, like always I’m late to the party! ____ AD I’m celebrating the new vegan range from @pastaevangelists in the form of Pumpkin & Sage Ravioli with Rocket Sauce. ___ Bonus reasons to try @pastaevangelists: They use recyclable and compostable packaging👏🏻 Their meals are ready in literally 5 minutes. Perfect for nights where you can’t be bothered to cook👩🏼‍🍳 Get £10 off your first order by using the code LUCYPASTA10💥 They do vegan and non vegan, so if you’re like me and live with someone who eats at the opposite end of the dietary spectrum - there’s something for everyone! Cheers to my pasta pair @nourishing.amy who I’ve seen is also enjoying this bowl full today🥂 #PastaEvangelists #Vegangelists
Epic vegan gravy stock recipe💥 ___ This was th Epic vegan gravy stock recipe💥 ___ This was the beginning of an upcoming soup recipe however it would also make a delicious gravy base with a few simple swaps. ⁣____ You will need: ⁣ 120g wild mushrooms ⁣ 3 cloves minced garlic ⁣ 1 red onion ⁣ 3 bay leaves ⁣ 1 tsp dried sage ⁣ 1 tsp dried thyme ⁣ 80ml red wine ⁣ 1/2 tsp black pepper ⁣ 1 tsp sea salt ⁣ 1 tbsp marmite ⁣ ⁣ 700ml vegetable stock ⁣ 1- 2 tbsp cornflour to thicken ⁣ ___ Fry off, then add the stock, you can either sieve as serving or blitz with a hand mixer to have a chunky gravy.
Crispy tofu every time👇🏻👇🏻👇🏻 ___ Crispy tofu every time👇🏻👇🏻👇🏻 ___ I’ve been working on loads of tofu recipes (thanks to @cauldronfoods ) so have a tonne of these images that need to be shared! ⁣ ___ I used to HATE tofu, couldn’t see the point of it, however since learning how to make it flavourful and crispy that’s completely changed. ___ BOLD FLAVOURS: using marinades that are made up of ginger, garlic and chilli will instantly infuse this little cube with tonnes of flavour ⁣ MARINADE: allowing time for the tofu to marinade is key! Whether it’s 30 minutes or even overnight in the fridge, it really helps ⁣ CORNFLOUR: this gluten free ingredient can help give a coat to the outer edge of the tofu however it’s not a necessity (the image above doesn’t have cornflour) ⁣ ⁣ HIGH HEAT: using a high heat will help sear the edges of the tofu and help give a crisp coat ⁣ ⁣ GOOD QUALITY PAN: using a good quality non stick pan or griddle pan is your secret weapon here. It really does make the difference between delicious crisp tofu or crumbled tofu that’s stuck to the bottom of the pan 😑 ⁣ PRESSURE: if you want to really sear the tofu, you can press down on it either with a spatula or by placing a slightly smaller (clean) pan on top and pressing down ⁣ ___ Hit with me any questions / tips you have!
New YouTube Video - Whole Lentil & Chickpea Dal. 💥 ____ This was the most requested recipe last week so here we are! ____ Delicious✅ ⁣ Cheap✅ ⁣ Easy✅ ⁣ Slow Cooker Friendly ✅ ___ The link is in my profile and stories 🙌🏻
Spiced Apple & Ginger Cake Recipe ___ AD The @pan Spiced Apple & Ginger Cake Recipe ___ AD The @panasonickitchen 2522 Breadmaker can create so many things, from bread to pizza and pasta dough, jams and chutneys, and it even has gluten free functions to make baking easy! To showcase some of the amazing things this appliance can do, I wanted to share my recipe for my warming gluten free spiced apple & ginger cake - the perfect treat for cold nights. ___ Benefits of the 2522: -Touch screen (really easy to clean too which is a bonus) -Can be left to bake overnight so you have fresh goods in the morning -Gluten Free function -Can make cakes (not just for bread!) -Can make jams and compotes ___ You will need: Dry 250g all purpose flour (GF option but you can also use plain flour) 80g caster sugar 80g dark brown sugar 1 tsp ginger 1 1/4 tsp cinnamon 1/4 tsp ground cloves 1/4 tsp bicarbonate of soda 1 1/2 tsp GF baking powder (again, if not gluten free you can use plain) ____ Wet 3 cooking apples (around 300g) 80ml oat milk 200g yogurt + 1tsp lemon (this makes a buttermilk) ____ Method: Mix the dry ingredients together in a mixing bowl Dice the apples into approx 2cm cubes then add to a bowl with the milk, lemon and yogurt, give a quick stir then pour into the dry and combine Remove the kneading hook from the Panasonic Breadmaker and line with baking parchment Pour in the mix then bake on the GF cake setting (20) which bakes for 1 hour 50 Top with Biscoff icing (3tbsp Biscoff Spread and 1 1/2 tbsp plant based cream cheese) and some berry compote. The full berry compote recipe is within my stories which can also be made in the Bread Maker on setting 37. ____ I've added a swipe up link to my stories if you want to have a look at getting one. I took the 2522 Breadmaker with me when cooking at a yoga retreat and found it was the absolute hero of the weekend. We had fresh bread every morning and baked 2 banana breads in it when I realised I hadn't brought a loaf tin with me. ___ #IdeasKitchen #PanasonicKitchen #PanasonicBreadMaker
Another cheesy pasta recipe, this time fully plant Another cheesy pasta recipe, this time fully plant based (by that I mean made using plants and no vegan cheese alternative) ⁣ ____ For this you’ll need: ⁣ 100 g cashew nuts 3/4 cup ⁣ 125 ml plant based milk (I used a thick one such as a full fat oat milk) ⁣ 2 tbsp nutritional yeast ⁣ 1/2 tsp mustard ⁣ 1 tsp turmeric ⁣ 1/2 tsp smoked paprika ⁣ Pinch chilli flakes ⁣ Pinch salt & pepper ⁣ 1/2 small butternut squash ⁣ 3-4 sprigs fresh rosemary & thyme ⁣ 160 g servings of Macaroni (around 2 portions) ⁣ ____ Method is linked in my stories and profile!
Up close and personal with this delicious 15 minut Up close and personal with this delicious 15 minute meal. ⁣ ___ The teriyaki inspired marinade is made from just 4 ingredients and perfect with @tildarice Japanese Teriyaki Limited Edition rice! ⁣ ___ The full recipe is on my previous post (2 posts to be exact) which was in a paid partnership [#AD] with @tildarice - just to be transparent 🙌🏻
Massaman Inspired Sweet Potato Curry. ___ One of m Massaman Inspired Sweet Potato Curry. ___ One of my favourite recipes to date. The full recipe is linked in my profile and stories if you fancy giving this a go!
Teriyaki Tofu and Rice Bowl Recipe (below). ___ AD Teriyaki Tofu and Rice Bowl Recipe (below). ___ AD Using @tildarice Japanese Teriyaki Limited Edition, I’ve created a flavour packed recipe that is on the table in less than 20 minutes. ___ (Serves 2) For this recipe you will need: ⁣ 1 pouch of Tilda Japanese Teriyaki Limited Edition rice ⁣ For the marinade: 200g drained tofu, cubed 3 tbsp light soy sauce (or tamari) ⁣ 1 tsp brown sugar 1tbsp mirin (sub for sweet white wine) 1 clove garlic minced 2cm piece ginger, grated ⁣ To garnish: 1 small carrot, grated 90g sugar snap peas 3 spring onions ___ Method: ⁣ Prep the marinade by whisking the ingredients together in a bowl, cube the tofu and add then mix together *you can marinade overnight or for 5 minutes* ⁣ Add to a hot non-stick pan and fry on each side for around 3 minutes ⁣ Once browned on each side add 90ml water to the pan, add the sugar snap peas and place a lid on top to steam for around 3 minutes ⁣ Tear the rice pouch slightly then heat into the microwave for 2 minutes ⁣ Prep the carrot and spring onions to garnish then bring the bowl together by adding the hot rice, tofu, sugar snap peas, carrot and spring onion Enjoy!
Bubbling Blackcurrant Buns. How many do you think Bubbling Blackcurrant Buns. How many do you think you could eat in one day👀👀 #AskingForAFriend... ⁣ ___ This is a recipe I created earlier in the year from @ukblackcurrantfoundation which is exactly where you can find the recipe 😍 ___ Happy Wednesday!
Truffled Cheesy Pasta (vegan) Recipe ____ ⁣ 250g Truffled Cheesy Pasta (vegan) Recipe ____ ⁣ 250g pasta ⁣ For the sauce: ⁣ 75 ml olive oil ½ cup ⁣ 400 ml oat milk just less than 2 cups ⁣ 4 cloves garlic substitute for 1 ½ tsp garlic powder ⁣ ¼ tsp cracked black pepper ⁣ ½ tsp salt ⁣ 1 tsp smoked paprika ⁣ ¼ tsp dijon mustard ⁣ 2 tbsp cornflour ⁣ 100 g grated vegan cheese |1 cup 1 tbsp truffle oil ⁣ ___ The method is linked in my profile and stories!
Homemade Fluffy Bao Buns: ⁣ ___ Dry: ⁣ 3 cups Homemade Fluffy Bao Buns: ⁣ ___ Dry: ⁣ 3 cups plain flour 480g ⁣ 1 ½ tbsp caster sugar 20g ⁣ ½ tsp salt ⁣ 1 tsp sachet fast yeast ⁣ 1 tsp baking powder ⁣ _____ wet: ⁣ 1/2 cup oat milk room temperature ⁣ 1/2 cup +1 tbsp water luke warm ⁣ ___ ⁣ 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 ⁣ Place them in a steaming basket and steam for around 8-10 minutes until fluffy
Salted Pretzel & Vanilla Oat-Shake ___ AD| Here w Salted Pretzel & Vanilla Oat-Shake ___ AD| Here we have the final day 5 of Oats with @califiafarmsuk. This recipe is possibly the easiest but most delicious oat-shake (using the new Oat Drink from Califia) ___ What you’ll need: 200ml Califia Oat Drink 1 banana (optional) 1 scoop vanilla plant based ice cream 1 tbsp oats 5 salted pretzels 1tbsp nut butter (either peanut or almond) ___ Method: Simply blitz the ingredients together in a blender, pour into an ice cold glass and top with more ice cream, chocolate chips, nut butter and pretzels. ___ Let me know if you give this a go - it’s gooden!
Blackberry & Apple Cinnamon Hand Pies Recipe ___ A Blackberry & Apple Cinnamon Hand Pies Recipe ___ Ad Day 4 of Oats with @califiafarmsuk this time in the form of flakey pastry with a bubbling berry filling. Their new Oat Drink was used to stew the seasonal apples in cinnamon today! ___ What you’ll need: For the Shortcrust Pastry 300 g plain flour 1 1/2 tbsp caster sugar 1 tsp salt 120 g plant based butter cubed at room temperature ____ For the filling 2 apples (any will work but I used cooking apples) 80g blackberries or any seasonal berry 1 tsp cinnamon 80ml Califia Oat Drink 2 tbsp brown sugar ____ Hand pies glaze 3 tbsp Califia Oat Drink 1⁄4 tsp cinnamon 1 tsp sugar ___ Method: For the pastry In a large bowl mix the flour, salt and caster sugar together then add the cubed plant based butter then bring together using your hands or a silicone spatula Mix and fold together until a smooth ball of pastry has formed then place back in the bowl, cover and leave to rest in the fridge for a minimum of 30 minutes ___ For the filling Simply add all of the ingredients to a pan (with the ​oat drink)​ and bring to a medium heat to simmer for around 6-7 minutes, then set aside Once the pastry has chilled, take out of the fridge and roll out to form a sheet of pastry less than 1cm thick Using a cookie cutter, cut out 12 circles (this will create 6 pies) then spoon on 1 tbsp of the filling to 6 of the pastry circles Score an x in the middle of the remaining 6 pastry circles then brush with the glazing ingredients, sprinkling sugar on top then layer over to create the hand pie Using a fork, prod around the edges to seal them then bake at 180oC for around 25 minutes or until golden Enjoy! ___ Let me know if you make this one, or if you have any clever hacks for oat drink in baking!
Creamy sage gnocchi with walnut pesto recipe. ___ Creamy sage gnocchi with walnut pesto recipe. ___ Ad Day 3 of Oats with @califiafarmuk new Oat Drink, this time replacing cream out to make a creamy gnocchi dish. ___ What you’ll need: 4 cloves garlic, minced 5 fresh sage leaves 1 tbsp olive oil 300g gnocchi 250ml Califia Oat Drink 1 tbsp cornflour (optional) 1 tsp sea salt Generous serving of cracked black pepper ___ 3 tbsp walnut pesto (I’ll share the recipe for this in my comments) ___ Method: Add the olive oil to a deep frying pan and bring to a medium heat, add the sage leaves and fry until crisp, then add the minced garlic cloves and fry for a further 1-2 minutes Add the oat drink, cornflour, sea salt and black pepper and whisk together (you can add a pinch of smoked paprika too if you want) Bring a pot of salted water to boil then add the gnocchi, simmer until cooked (usually 3-7 minutes depending if fresh) Add the drained gnocchi (saving a splash of pasta water) to the pan with the creamy sauce and stir together Taste test adding a little more salt and pepper if needed and serve up with the walnut pesto ___ If you have any questions about the recipe, ask away! You can serve with or without the crispy sage. Hope you enjoy this one! ___ Pesto Recipe for comments 1/2 cup of walnuts 1 cup of fresh basil 1/2 cup olive oil 1⁄4 cup nutritional yeast 1 clove garlic 1⁄2 lemon squeezed 1 tsp sea salt ___ Simply blitz all in a food processor
Crispy Chilli Cauliflower Tacos Recipe ___ AD Day Crispy Chilli Cauliflower Tacos Recipe ___ AD Day 2 of Oats with @califiafarmsuk , this time a delicious batter that you can add to pretty much any veggie! (Their new Oat Drink makes up the base of the marinade / batter) ___ You will need: Ingredients for the cauli marinade: 100ml Califia Oat Drink 4 tbsp plain flour 1 tsp brown sugar 1tsp smoked paprika ¼ tsp cumin ¼ tsp turmeric ½ tsp sea salt ½ tsp chilli flakes ¼ tsp cracked black pepper 1 small cauliflower head (cut into florets) Handful of fresh corn 4 small tortillas Fresh herbs Aioli to dress ____ Method: Simply whisk all of the marinade ingredients together in a bowl then add the chopped cauliflower florets and coat Preheat the oven to 200ºC and bake on a tray for around 35 minutes Toast the tortillas and shape into the taco whilst hot Add the cooked cauliflower then top with corn, aioli, parsley and any other crunchy salad of choice Enjoy ___ The key with this is to get the texture of the batter how you prefer, eg. if you like a slightly thicker batter simply add a little more flour at a time. ___ Day 3 includes gnocchi so keep your eye out
Cinnamon Apple French Toast-ie Recipe ___ AD @cal Cinnamon Apple French Toast-ie Recipe ___ AD @califiafarmsuk have challenged me to 5 Days of Oats, so here is Day 1! Just a few key ingredients to create this delicious autumn inspired brunch using @califiafarmsuk new Oat Drink. __ What you’ll need: 2 large apples (mine were from the tree however any apple will work) 120ml Califia Oat Drink ½ tsp cinnamon 2 tbsp brown sugar 2 slices thick farmhouse bread 50g blackberries (optional) 2 scoops coconut yogurt ___ Method Chop the apples then add to a deep frying pan with the oat drink, cinnamon and sugar and bring to a medium heat - stew for around 10 minutes If you’re adding berries, add to the pan after around 5 minutes & heat for a further 5 Push the apples and berries to one size of the pan and add the two slices of bread, so fry in all of the apple juice (if your pan isn’t big enough simply scoop the apples out into a separate bowl) Once toasted on one side, flip the bread then add the berries and apples to one slice then layer up the second to create the toastie Slice in half and serve with coconut yogurt and enjoy!
Up your Friday night game with this ginger & pak C Up your Friday night game with this ginger & pak Choi noodle soup. ⁣ ___ What you will need: ⁣ For the stock- ⁣ 1 white onion ⁣ 3 cloves garlic ⁣ 1 thumb size piece of ginger (grate half and finely chop the other half) ⁣ 1 fresh lemongrass stalk (sub for two pieces of dried) ⁣ 400g tin full fat coconut milk ⁣ 1 tbsp tamari (gluten free soy sauce) ⁣ 700ml veg stock ⁣ 1 tsp turmeric ⁣ 1 pack udon noodles (sub for rice noodles) ___ For the veg, feel free to add whatever you have. I usually opt for peppers, courgette and pak Choi but this will work with whatever you have. ⁣ ___ You guys know I’m a sucker for tofu so feel free to add in a block for some plant powered protein. ___ METHOD: The link is in my profile and stories. 😇 ⁣
Lemon Barley-otto (one pot dish) ___ Ad Teaming Lemon Barley-otto (one pot dish) ___ Ad Teaming up with @panasonicuk to bring another recipe, this time one bowl in the Panasonic Combination Microwave! ___ Benefits of the NN-CS89-4-IN-1 Combi Steam Oven): -All in one bowl (less cleaning up) -Minimal fuss -Even cooking throughout (no crunchy bits of barley on top) -No risk of burning or catching the rice / barley -No soggy leeks or kale -Beautifully crips homemade croutons in the same machine! ___ For this recipe you will need: 80g of the dark green part of the leek, finely sliced 1 small onion (80g) finely sliced 1 clove garlic, crushed 200g barley 1/2 lemon, zested and juiced 2cm piece kelp (optional) 200ml white wine Extra virgin olive oil 200g kale or other greens, stalks removed and finely chopped, leaves whole Breadcrumbs, to serve ___ I've screenshot the method and popped this in my stories if you fancy giving @cheftomhunt recipe a go. #IdeasKitchen #Panasonic
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    About Lucy & Lentils

    About Lucy & Lentils
    Food Stylist, Recipe Developer & Photographer

    Food Photographer, Food Stylist, Content Creator and Recipe Creator Based in Nottingham.

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