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Lucy & Lentils

Recipes

vegan breakfast recipes
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  • A hearty bowl of squash & peanut butter dal to kick off your week. RECIPE BELOW.💕 . . This recipe is so creamy due to adding @rebel_kitchen Mylk & peanut butter to make the ultimate comfort food.🌱 . I’m so happy to be collaborating with Rebel Kitchen for #JUSTADDMYLK. Team Rebel have really focused on finding the perfect milk alternative (for whole, semi, and skimmed) and wanted to create a recipe series showing how diverse it can be - not just for the perfect frothy coffee 😏 . . I hope you all love this recipe, It’s going to become a new weekly staple in my home.🌱 . . Ingredients Spices 1 tbsp turmeric tsp fennel seeds 1/2 tsp paprika 1 tbsp cumin 1 tsp garam masala 1/2 tsp ground coriander .🌱 . Base 1 tbsp coconut oil 1 onion 1 red chilli 3 cloves garlic 1 cup lentils 2 sweet potatoes 2.5l stock 1/2 cup REBEL KITCHEN MYLK (I used Whole) 1 tbsp peanut butter . . METHOD Add the spices (apart from the garam masala) to a warm pan and heat for around 1 minute then add a tbsp coconut oil and the chopped onion and chilli Chop the sweet potatoes into 3cm cubes then add to the pan for around 5 minutes Add the minced cloves of garlic and cook for around a minute (careful not to burn) Add the lentils to the pan and cover in the 2l of stock then add the garam masala and peanut butter and leave to simmer for around 20 minutes Once the lentils are cooked, give a taste test and season with salt and pepper Add the Rebel Kitchen Mylk (I chose Whole as it's really thick and creamy) and swirl around Serve up and top with another splash of Rebel Kitchen Mylk , freshly chopped chilli and coriander. . . #justaddmylk #ad
  • A berry cheesecake to celebrate the end of the week. . Holding onto sunny thoughts with this colourful cake on what has been the drizzliest of Sunday’s here. . Soggy puppy walks, house cleaning, coffee sipping and pot stirring. It’s been a good old Sunday. . Hope yours has been as relaxed! 💕
  • Smokey, rich, creamy lentil pot. RECIPE BELOW ❣ . Question, is it acceptable to eat this straight out of the pan? . Answer: always yes😎😎 . INGREDIENTS: 🌱 . 150g Red Split Lentils 1 Small Red Chilli (Only use half if you like it mild) 1 Small Red Onion 2 Cloves Finely Chopped Garlic 150g Tomatoes Chopped 300ml Vegetable Stock 2 tbsp Tomato Puree (Plus 1/2 cup Hot Water) Handful of Spinach 1 tbsp Olive Oil 2tbsp Dairy Free Yogurt . Spices🌱 1/4 tsp Chilli flakes 1 tbsp Smoked Paprika Pinch Ground Black Pepper 1 tsp Tumeric 1/2 tsp Coriander Seeds 1/4 tsp Ground Cumin Seeds 1/4 tsp Dried Ginger 2 Dried Bay Leaves
  • INSTAGRAM LIVE CHAT* tonight at 8pm with myself and the gorgeous @sophiefrenchcreative .💕 . We’re discussing how to stay motivated within your work as the seasons change and we enter the darker, colder months. 🍁 . I have really struggled with motivation and keeping a healthy mindset since going freelance so hopefully will ring true to a lot of you who are either self employed or are going through a similar experience. 💕 . We will also be discussing delicious autumnal recipes and easy ways to use seasonal produce and create hearty and warming dishes for those evenings tucked infront of netflix. . It would be lovely if you could join us, please come with an abundance of questions! 💕 . Sending lots of love on #worldmentalhealthday
  • It’s #VeganWeek on #gbbo this week! 🔥🔥🔥 . Vegan tarts to start with? Ohhhh I have just the thing! . The link is in my profile 😍 . On another exciting announcement, tomorrow my gorgeous ginger twin @sophiefrenchcreative are hosting an instagram live chat! We’re discussing how to stay motivated with the change of season (dark mornings and nights with the welcome of the cooler weather) and how to make the most of delicious seasonal ingredients to keep you feeling good! . . P.p.s @thelittleblogofvegan is only on the bloody bake off extra slice this week isn’t she! 😱😱 yes girl! 💃🏼💃🏼💃🏼
  • Ohhhhhh how about a platter of nibbles, dips and all the breadsticks😍 . What are your favourite dips to make? I’m in charge of all he dips at a family gathering and want to hear your faves! . Dip-me-up!
  • Anyone have a Sunday sweet tooth?😍 . Honestly I’ve been like the Cookie Monster the whole weekend! 🙈 . . There was a time where I’d be so hellbent on avoiding sugar, treating it like the devil itself and racking myself with guilt for indulging.... Now? Not so much 🍪😇 . . ‘It’s all about balance’ a phrase I used to roll my eyes at, however it’s bloody true! 🙈 This weekend I’ve eaten ice cream, biscuits, chocolate and candy kittens. Has the world stopped? No. Have I turned into Jabba The Hut? No 🤦🏼‍♀️ . Have I enjoyed a lazy weekend with lots of food and cosy cups of coffee in front of Netflix? YES 💃🏼💃🏼 and what a lovely weekend it’s been! . . Love to hear what you’ve been up to this weekend too!
  • Fun fact of the day, it's The World Porridge Making Championships today in Scotland! (RECIPE BELOW) . Every bowl is actually made with oatmeal instead of rolled or jumbo. Celebrating this, I've created a delicious heart-warming bowl of porridge topped with seasonal figs using @mornflake Steel Cut Coarse Oatmeal. The texture is so creamy and works perfectly topped with bubbling blueberries. . Have you been involved with the porridge championship competition? @mornflake have announced their winner today, you can see the winning recipe (maybe it's yours) on their instagram page. . #Mornflake #winningporridge #Mightyoats . . Ingredients 1/4 cup mornflake stoneground oats 1 cup of water 1tbsp coconut nectar 1 tbsp peanut butter 1 ripe fig halved tsp desiccated coconut handful of blueberries + 1/2 tsp coconut oil handful of hazelnuts Method Add the stoneground oats and water in a pan and heat gently, stirring slowly In a separate bowl add the blueberries with the blueberries and heat Once the oats are cooked and creamy, serve into a bowl topping with the blueberries Add the peanut butter, coconut nectar and hazelnuts then dust with the desiccated coconut. Lastly place the halved fig on top and enjoy with a mug of tea
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