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Dressings and Sauces Lunch & Light Bites Recipe

Roasted Cauliflower and Garlic Dip

roasted cauliflower garlic dip vegan

Cauliflower and Garlic Dip

Beautifully roasted cauliflower with roasted garlic blitzed into a creamy dip. This vegan friendly and gluten free recipe is so easy to make and creates a huge batch perfect for dipping homemade croutons or adding into salads and sandwiches in the week. If you’re going to a bbq or dinner party, whip this up and serve with crunchy veg and crisps for a delicious side.

What’s in the recipe?

Cauliflower- Don’t underestimate the humble cauliflower, because when it’s roasted it tastes delicious. Full of flavour and seasoned with salt, it works perfectly in this dip.

Garlic- I’ve used 1/2 bulb of garlic which works out at about 6 cloves of garlic. Don’t be concerned with that many cloves as the roasting process takes away the harsh taste of it and instead creates a delicious rich and smokey flavour to the recipe.

Olive oil- I love using olive oil in dips and when roasting veg as it creates a beautiful golden and smooth flavour.

Tahini- Much like you use tahini in hummus, I love adding it to this dip to add a creamier texture. If you don’t have tahini you could swap it for hummus, or just simple leave this ingredient out. Add 1 ice cube to the processor to help create a fluffy texture.

Paprika and Cumin- These spices are delicious with the cauliflower, however I’ve only added a small amount so the flavour of the cauliflower comes through. Make it, taste test and feel free to add a little more to suit your preference.


roasted cauliflower and garlic dip

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roasted cauliflower garlic dip vegan

Roasted Cauliflower and Garlic Dip

Easy cauliflower and garlic dip made by roasting the vegetables then blending with spices, olive oil and salt. Easy to make, makes a huge batch for the week. Just a few key ingredients to have this tasty dip.
Prep Time 5 mins
Cook Time 30 mins
Servings 4 people

Ingredients
  

  • 1 tbsp olive oil for the cauliflower
  • 1 large head of cauliflower chopped into florets
  • 6 cloves garlic around 1/2 bulb
  • 2 tbsp olive oil
  • 2 tbsp tahini
  • 1 tsp smoked paprika
  • 1/2 tsp cumin powder
  • 1 tsp sea salt
  • 1/2 cup ice cold water
  • 1/2 small lemon squeezed

Instructions
 

  • Start by preheating the oven to 200ºC (fan) and chop the cauliflower head into florets and place into a large baking dish / tray with 1 tbsp olive oil and a pinch of salt and the garlic cloves
  • Roast for 30 minutes, turning and tossing in the oil halfway through baking
  • Allow to cool a little before adding to a food processor along with the cold water, roasted garlic, tahini, lemon juice, paprika, cumin, salt and olive oil and blitz until smooth
  • Taste test adding a little more paprika or cumin if preferred

Notes

  1. Top with my delicious red pepper and garlic paste for an extra kick of flavour 
  2. Use my homemade zero waste croutons to dip into this
  3. Ice cold water helps create a fluffy texture, so allowing the cauliflower to cool before blending really helps
  4. You can add the roasted garlic skin, but if you would rather, squeeze the roasted garlic out of the skin when adding to the blender

If you like this recipe why not try my Roasted Pepper and Chilli Paste 

home made harissa paste

Breakfast dessert Recipe

3 Ingredient Banana & Chocolate Quesadillas

Banana and chocolate quesadillas

Only 3 Ingredients Needed – Banana & Chocolate Quesadillas

These banana and chocolate quesadillas just need 3 ingredients, you’ve guessed it, with just banana, chocolate and wraps. It’s so easy to make and perfect for a breakfast idea or for an easy dessert. This vegan friendly recipe is ideal for kids to make, and is also BBQ friendly too.

What 3 Ingredients?

Banana- I like choosing the ones that are a little more overripe as they’re naturally sweeter in flavour. Just slice it up to make lots of little banana coins ready to fill & garnish with.

Chocolate- Now I’ll let you decide what chocolate to use as we all have our favourites however my favourite is a creamier dark chocolate, maybe a one that has a little coconut oil in as it’ll help with the melting.

Wraps- I’ve just opted for your bog standard plain white wraps however you can get fancy and choose wholemeal, seeded, you name it. I used Aldi’s smaller taco sized wraps as they work perfectly when creating 3-4 of these quesadillas.


banana and chocolate quesadillas

Tips:

Extra Chocolate- I find drizzling extra chocolate over the top of the quesadillas makes them look even more delicious and perfect if you’re cooking for friends.

Extra banana- You get the hint, but leave a little extra banana on the size to garnish over the top along with the drizzled chocolate as it makes it look beautiful

Non stick pan / grill- If you’re grilling these you might find it helps to add a little vegan butter on each outside to help it prevent from sticking. If you’re frying in a pan, a non stick will work best, otherwise add a little oil or vegan butter to give a beautiful golden edge.

It really is that easy, just 3 ingredients and you have a simple but delicious banana and chocolate quesadilla, great for desserts or even breakfast.


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Banana and chocolate quesadillas

3 Ingredient Banana and Chocolate Quesadillas

These banana and chocolate quesadillas just need 3 ingredients, you've guessed it, with just banana, chocolate and wraps. It's so easy to make and perfect for a breakfast idea or for an easy dessert.
Prep Time 2 mins
Cook Time 5 mins
Servings 2 people

Ingredients
  

  • 2 to rtillas
  • 1 banana
  • 50 g dark chocolate

Instructions
 

  • Simply layer up the chocolate and banana inside the wraps and place on the grill
  • Once turned golden brown, flip over, continue for another few minutes then slice up, add fresh banana on top with a drizzle more of chocolate & enjoy

If you like this recipe why not try my Oreo Cookies

oreo vegan cooki

 

3 ingredient sweet quesadillas

3 INGREDIENT QUESADILLAS

Dinner Lunch & Light Bites Recipe

Tomato and Garlic Vegan Risotto

vegan tomato and garlic risotto

Roasted Tomato and Garlic Risotto

This risotto recipe is vegan friendly and gluten free, filled with garlic and roasted tomatoes. If you are looking for a recipe to make in the week or to batch cook, give this risotto a try. It’s so easy to make with just a few key ingredients.

What’s in this risotto?

Arborio rice- Perfect for risotto, this rice works best if you add a little stock at a time until it absorbs it and repeat until all stock has absorbed

White wine- You don’t have to have anything fancy for this recipe, just choose a cheap – mid range price and it will work beautifully to add flavour and creamyness.

Garlic- I’ve added 5 cloves into this recipe to give it tonnes of flavour. You can add a little less if you prefer.

Tomatoes- Using cherry and vine tomatoes for this recipe gives a delicious sweetness to work with the acidity. You can use which ever tomatoes you have at hand.


Why arborio rice?

This is traditionally used in risottos, but you can swap this for soaked bulgur wheat if you would rather that grain. As mentioned before, to get a delicious and creamy risotto, toast the rice in the pan with the butter, garlic and onion before adding the stock. When adding the risotto stock, add a little at a time as you want it to absorb it slowly.


Optional Ingredients

If you want to make this extra indulgent, add 70g of vegan cheese (I’d recommend either a cheddar style or even a smoked vegan cheese) to make this beautifully rich. For a cheesy like topping I added 1 tbsp nutritional yeast.

vegan tomato and garlic risotto


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vegan tomato and garlic risotto

Tomato & Garlic Risotto

Easy Vegan and Gluten Free Risotto. This is perfect for batch cooking, easy to make and so creamy and delicious. You wouldn't know it's vegan friendly so perfect to make for friends and family. Just a few key ingredients and simple steps to make it.
Prep Time 5 mins
Cook Time 30 mins
Servings 2 People

Ingredients
  

  • 1 celery stalk
  • 2 banana shallots
  • 1 tbsp vegan butter
  • 5 cloves garlic
  • 350 g tomatoes
  • 150 g risotto rice
  • 400 ml veg stock
  • 150 ml white wine
  • 1/2 tsp salt

Top with

  • salt & pepper
  • drizzle of olive oil

Instructions
 

  • Start by placing the tomatoes in a baking dish with a drizzle of olive oil and roast at 180ºC for 25 minutes
  • Finely chop the shallots and celery, add to a deep pot with the vegan butter and fry for around 5 minutes
  • Finely chop or mince the garlic cloves and add to the pot, fry for around 2 minutes before adding the risotto rice to the pot
  • Pour in the white wine and toss the rice until its covered and allow to absorb
  • After a minute slowly add the vegetable stock by just adding 1/2 cup at a time until it has absorbed, then pour in the next 1/2 cup until you've added all the stock
  • Generously season with salt and pepper and taste, adding a little more seasoning if needed
  • By this point the tomatoes should be baked, take out of the oven, de-stalk and add to the pot and gently mush with the back of a fork so they release their delicious tomato juice into the risotto
  • Optional toppings: watercress, chopped parsley and nutritional yeast

Notes

If your risotto is looking a little dry, add a little more boiling water at a time until to get that beautiful creamy texture.
You can add other veg such as asparagus or chargrilled peppers would also work
Season before serving and feel free to add fresh herbs such as parsley or top with watercress
Optional topping: 1 tbsp nutritional yeast

If you like this recipe why not try my easy roasted tomato gnocchi bake

gnocchi with slow roasted tomatoes & chilli

Dinner Lunch & Light Bites Recipe

Cumin Roasted Sweet Potato & Chickpea Tray Bake

cumin roasted sweet potato and chickpea tray bake

Slow Roasted Sweet Potato and Chickpeas

This tray bake of slow roasted sweet potato and chickpeas and spices is perfect to serve with a salad or as a side. Topped with a creamy avocado and garlic dressing, this is brilliant to accompany your dinner. It’s beautifully tender, full of flavour and a great combination of textures.

What’s in the recipe?

Sweet potato- Chopping the sweet potato into wedges helps keep the centre delicious and fluffy. For this recipe I’ve used a large sweet potato to yield a large portion.

Cumin, smoked paprika and garlic powder-  These three flavours work so well together, so coat the potatoes and chickpeas evenly to get a delicious flavour on each  potato wedge.

Salt- This is Such and important ingredient to help cook the potatoes and give flavour, be generous with the salt for this dish.

Harissa or chilli oil- I am obsessed with this oil as it’s packed with flavour and helps keep the veggies soft, tender and not burnt in the oven Find my home made harissa oil here.

Chickpeas- Remember to drain them and give them a rinse so they don’t carry the flavour of the aquafaba.


slow roasted sweet potato and chickpea tray bake


Cooking Tips:

Perfectly roasted sweet potato –Coating the sweet potatoes in olive oil will help them when roasting. You’ve probably had sweet potato in the oven where it hasn’t been coated very well and turned a sort of pale orange with burnt edges. Coating it with olive oil and salt will help create this delicious fluffy centre and soft skin.

Low and Slow- Roasting the veggies on a lower heat is always best to get this kind of result. You can even roast as low as 165ºC and roast for around 1hr 20.


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cumin roasted sweet potato and chickpea tray bake

Cumin Roasted Sweet Potato & Chickpea Tray Bake

Slow roasted sweet potatoes and chickpeas in cumin, paprika, garlic and lots of salt to make the most delicious tray bake. Topped with a creamy avocado and garlic dressing, this is brilliant to accompany your dinner, or to bulk out a salad.
Prep Time 5 mins
Cook Time 1 hr
Servings 2 people

Ingredients
  

  • 1 tbsp olive oil
  • 400 g tin of chickpeas
  • 1 large sweet potato
  • 1 red pepper
  • 1 tbsp cumin
  • 1 tsp garlic powder
  • 1 1/2 tsp smoked paprika
  • 6-7 tenderstem
  • 1 tbsp harissa optional

For the avocado dressing

  • 1 avocado
  • 1 tsp olive oil
  • squeeze lime
  • 1/2 tsp salt & pepper
  • 7-8 black olives

Instructions
 

  • Preheat the oven to 180ºC (fan)
  • Chop the sweet potato into large wedges then place on the roasting tray along with the chickpeas, cumin, paprika, garlic and olive oil and toss together
  • Pop in the oven for 35 minutes
  • Slice the peppers then add with the tenderstem to the roasting tray after the 40 minutes of baking, toss in the delicious spices and oil and roast for a further 20-25 minutes
  • Option to add the harissa or chilli oil to the tray bake to help keep the potato beautiful and soft
  • Prepare the avocado dressing by mixing the ingredients together, option to add chilli flakes too
  • Serve up with the chopped black olives, fresh herbs and the creamy avocado dressing as a salad, or as a side for a bbq or main dinner

Notes

Cooking tips
  • using olive oil to coat the sweet potatoes and chickpeas will help keep them delicious and soft rather then crisp on the edge
  • I use at LEAST 1 tbsp to mix with the spices and coat, but feel free to add a little more
  • I've also recommended adding 1 tbsp of harissa (find my home made one here) or a chilli oil to the sweet potato tray bake too

If you like this recipe why not try my gnocchi with slow roasted tomatoes 

gnocchi with slow roasted tomatoes & chilli

 


chickpea and sweet potato tray bake

Dinner Lunch & Light Bites Recipe

Gnocchi with Slow Roasted Tomatoes

gnocchi with slow roasted tomatoes & chilli

Gnocchi with Slow Roasted Tomatoes, Chilli and Tenderstem

This recipe is so easy to make, just a few key ingredients and ideal for batch cooking for lunch and dinner. The gnocchi can be homemade or shop bought, a pack of tomatoes, some garlic, herbs and tenderstem and you’re winning! I’ve used chilli oil to give this a slight kick but you can swap for harissa paste, or just chilli flakes and olive oil.

Let’s get into the recipe

Gnocchi-Shop bought, home made, either will work. It only takes a few minutes to cook so don’t leave it in the pot for ages!

Vine Tomatoes- You can use vine tomatoes, cherry, plum, you name it, whatever you have in the fridge will work! I love the way vine tomatoes are a little sweeter and the way they roast in the oven.

Tenderstem- You can use tenderstem, broccoli, green beans or even massaged kale (just remember to only add to the oven for 2-3 minutes if using kale)

Chilli Oil- If you haven’t discovered chilli crisp oil, get some! I used Pippy Eats chilli crisp oil which is fantastic but you can either make your own or find it in most Asian supermarkets / online stores

Dried Herbs- you need to season the tinned tomatoes, I’ve used a mixture of sage, marjoram, oregano and garlic with fresh basil on top


slow roasted tomatoes and tenderstem

Cooking Tips and Swaps

Swap chilli oil-  If you don’t have chilli oil, swap for harissa (I have a simple homemade recipe here) or if you don’t have that, just add 1 tsp of chilli flakes and 1/2 tsp cumin to the tomato sauce with an extra kick of garlic, either add 1 extra clove or 1/2 tsp dried garlic

Swap gnocchi- If you don’t have gnocchi you can swap this for pasta, just add an extra 250ml water to the top, add the pasta, pop on a lid and leave to simmer for 15 minutes until soft


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gnocchi with slow roasted tomatoes & chilli

Gnocchi with Slow Roasted Tomatoes

Easy gnocchi recipe, less than 30 minutes, made with slow roasted tomatoes and tenderstem. Vegan recipe which is incredibly easy to make and perfect for after work.
Prep Time 5 mins
Cook Time 25 mins
Servings 2 people

Ingredients
  

  • 1 tbsp olive oil
  • 250 g vine tomatoes with a pinch of salt
  • 400 g tinned chopped tomatoes fill the empty tin 1/2 full with water and add
  • 1 tsp olive oil
  • 1 red onion finely chopped
  • 3 cloves garlic or 1 tsp garlic powder
  • 1/2 tsp dried sage
  • 1/2 tsp dried oregano
  • 1/2 tsp Marjoram swap for thyme
  • 1 tbsp chilli oil I used Pippy Eats, swap for 1 tbsp harissa
  • 1 tbsp chopped fresh basil
  • 250 g gnocchi
  • 5-6 tenderstem can use green beans, broccoli, kale or even spinach

Instructions
 

  • Whack the oven up to 200ºC, add the vine tomatoes with a bit of olive oil in a roasting dish, season with salt and pop in the oven for 20 minutes
  • Finely chop the red onion, add to a deep frying pan with a glug of olive oil and fry for around 4 minutes, add the tinned tomatoes along with all of the, garlic, herbs and fresh basil and chilli oil
  • Fill up the empty tin of tomatoes 1/2 full with water and add to the pot, stir and simmer for for 10 minutes, add in 1 tsp of chilli oil (or harissa) then add the gnocchi for the final 5 minutes of cooking
  • Once the tomatoes are bursting, add the tenderstem, coat in either 1tsp of olive oil or chilli oil and pop back in the oven for 5-6 minutes
  • Bring everything together by plating up, season with salt & pepper and enjoy

Notes

  • Pippy Eats chilli crisp oil is best for this, however if you don't have chilli oil, please swap for 1 tsp chilli flakes or even 1 tbsp harissa
  • I drizzled chilli oil (or harissa) over the tomatoes and tenderstem for the final 5 minutes of roasting in the oven

If you like this recipe why not try my vegan meatball pasta bake

vegan meatball pasta bake

Dinner Lunch & Light Bites Recipe

Vegan Toasted Fold Over Wrap

vegan fold over toasted wrap

Toasted Fold Over Wrap

Inspired by the Taco Bell Crunchwrap Supreme, I keep seeing this idea for toasting tortillas. The filling is so simple to make, just chickpeas, guac, tomato & sweetcorn with vegan cheese. It’s perfect for lunch times or for those evenings where you can’t be bothered to cook!

What makes the fold over? The way you create this fold over wrap is by using two tortillas, one smaller in diameter than the other. You stack the filling up on the centre of the larger wrap, top with the smaller one then fold over the edges and toast to create the seal.

Let’s get into the recipe, what will you need?

Tortillas- Using two different sized tortillas for each fold over will help create the fold needed. I’ve uploaded a video to show you exactly how I created mine.

Chickpeas- A tasty filling and a hit of protein for all you herbivores. I’ve seasoned this one with cayenne pepper, smoked paprika, oregano and salt toasted in a drizzle of olive oil. You can use an entire tin of chickpeas if you like leftovers but remember to double up the spices.

Avocado- For a creamy filling I mashed avocado with salt & pepper, you can add chilli flakes and onion powder if you want to make it even more delicious.

Vegan Cheese- You want a delicious vegan cheese that will melt easily. For this I used Violife grated cheese.


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vegan fold over toasted wrap

Vegan Toasted Fold Over Wrap

Inspired by the Taco Bell Crunchwrap Supreme, this is a very simple version of that idea. It's a folded over wrap filled with
Prep Time 5 mins
Cook Time 10 mins
Servings 2 people

Ingredients
  

  • 4 soft tortillas I used large 25cm wraps
  • 200g drained chickpeas
  • 1 tsp olive oil
  • 1/2 tsp smoked paprika, cayenne pepper, oregano, chilli flakes 1/2 tsp of each spice

For the filling

  • 1/2 avocado seasoned with salt & pepper
  • 1/2 iceberg lettuce shredded
  • 4 tbsp plant based mayo
  • 4 tbsp sweetcorn
  • 1 large tomato
  • 2 tbsp vegan cheese around 60g

Instructions
 

  • Start by mashing the chickpeas with the mixed spices then add to a frying pan with a drizzle of olive oil and fry for around 5 minutes
  • Meanwhile prep all of the filling by mixing the sweetcorn and chopped tomato, smashing the avocado with the salt and pepper and slicing the iceberg lettuce
  • Cut out a smaller circle on 2 of the tortillas (this is to layer on top, see my video for reference)
  • Using the two larger tortillas, layer up the filling, there is no strict order, just try and balance it up then place the smaller tortilla circle on top
  • Fold the edges of the larger tortilla over the top of the smaller on and add back to the frying pan you used for the chickpeas, fold down and toast for a few minutes
  • Toast on the other side to make nice and crispy

Notes

If you have slightly stale wraps, pop them in the microwave for 20 seconds to help make soft again
When adding the filling to the larger tortilla, try to only made it as wide as the smaller one that will be placed on top, this will help make it easy to fold
 

If you like this recipe why not try my Kimchi & Pesto Toastie

kimchi grilled cheese vegan recipe

Dinner Lunch & Light Bites Recipe

Roasted Pepper & Garlic Pasta

roasted pepper and garlic pasta

Easy Roasted Pepper Pasta Recipe

Perfect for batch cooking, this roasted pepper and garlic pasta dish can be doubled up in portions or frozen. The sauce can be whipped up and popped into freezer bags for evenings where you’re not sure what to cook. Simply heat until creamy and smooth and stir in with cooked pasta. Delicious!

Let’s Get Into The Recipe

Garlic- I’ve kept the skins on for this recipe as it helps prevent the garlic cloves from burning in the pan when roasting. You can peel them off before adding to the blender but it works just as well with the skin kept on.

Peppers- I’ve used bell peppers for this recipe however it will also work for romano peppers.

Dried Herbs- I’ve used a mix of dried basil, thyme, rosemary and sage as these work beautifully together. It can be adapted to what you have in your cupboards but just remember you want around 2 tbsp of herbs to make sure the flavour comes through.

Vegan Mozzarella- This isn’t an essential ingredient but if you want a cheesy pasta, add a good handful (around 80g) to make this the ultimate comfort food. If you’re a nutritional yeast lover, simply swap the mozzarella for around 1tbsp of nutritional yeast instead.

Vegan Creme Fraiche-  I used a vegan creme fraiche (oatly) however you can use vegan single cream. Note it’ll be a little thinner in texture. You can always thicken it by adding a handful of cashew nuts.

Salt & Pepper- Don’t forget to season generously with salt and pepper. Pasta loves nothing more than these two ingredients so don’t scrimp! I season the water to boil the pasta as well as the veg before roasting, and then another pinch to the sauce for good measure.

roasted pepper and garlic pasta

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roasted pepper and garlic pasta

Roasted Pepper & Garlic Pasta

Easy and delicious roasted pepper and garlic pasta dish. Just a few key ingredients to make this, and perfect for batch cooking. The sauce can be made in advance and frozen for evenings where you can't be bothered to cook.
Prep Time 5 mins
Cook Time 45 mins
Servings 4 people

Ingredients
  

  • 2 bell peppers
  • 1 red onion
  • 3 cloves garlic skin on
  • 1 tbsp olive oil
  • 125 ml plant based milk
  • 150 ml vegan creme fraiche sub for vegan single cream *will be thinner in texture
  • 1 tsp dried sage
  • 1 tsp dried rosemary
  • 1 tsp dried basil
  • 1 tsp dried thyme
  • Large pinch salt & pepper
  • 1 tbsp olive oil to add to the blender
  • Handful of vegan mozzarella optional
  • 5-6 Tendetstem

Instructions
 

  • Roughly chop the peppers and quarter the onion, add to a tray with 1 tbsp olive oil, the dried herbs and garlic cloves to roast for 40-45 mins at 180°C
  • Add approx 200g dried pasta (enough to serve 4) to a pot of boiling water, and cook until al dente. Add the tenderstem to a steaming rack above the pasta, or simply add to the pot with the boiling pasta for the last 5 minutes of cooking
  • Once the veg is cooked, add to a blender along with the oat milk, creme fraiche, olive oil, salt and pepper and blitz until smooth
  • Drain the pasta (saving a bit of water) then mix together with the pasta sauce, on a low heat, adding in the mozzarella (optional ingredient). taste test adding a little more dried basil if needed
  • Add the tenderstem on top, sprinkle another pinch of salt and black pepper over the top and enjoy!

Notes

Swap vegan cheese for 1 tbsp nutritional yeast
If you want this extra thick, sub the plant based milk for 125ml of more vegan single cream
You can use fresh pasta, just follow the cooking instructions as it'll need less time boiling
 

If you like this recipe why not try my 15 Minute Tomato & Herb Pasta

15 minute tomato pasta vegan

Dinner Dressings and Sauces Lunch & Light Bites Recipe

10 Minute Peanut Vegetable Noodles

simple peanut recipe noodle

Vegetable Noodles in Peanut Dressing

This noodle recipe is ready in less than 10 minutes and is possibly the easiest recipe to throw together! You just need a julienne peeler or a spiraliser (if you bought one in the hype back in 2015). The dressing is made of peanut butter and chilli with three types of noodles from rice to carrot and courgette (zucchini).


Breakdown of ingredients

Peanut Butter- I find using a smooth and runny peanut butter helps give the dressing a good texture. Brands such as Manilife, Meridian, Pip and Nut are all really good quality and delicious.

Courgette- Using courgette as a vegetable noodle works really well, giving a kind of crunchy noodle.

Carrot- Again, this makes a delicious vegetable noodle which adds a bit of crunch. Careful not to overcook them as they can go a little soggy.

vegetable noodles and peanut dressing

Coconut milk- You don’t need to add this to the recipe however makes a delicious addition. It’s creamy and thickens the dressing to go a bit further. If you have coconut cream simply add a splash of boiling water and whisk to make it a coconut milk texture.

Sesame Oil- This is a key ingredient as it gives a beautiful nutty and toasted flavour to the dressing. You can even double up the portion to make the silkiest smooth dressing.


Toppings

Toasted Peanuts – Using toasted peanuts to top adds a beautiful crunch in contrast to the silky smooth noodles. I like toasting them on a dry pan for around 4 minutes to make them taste absolutely delicious

Spring Onions – The fresh pop of flavour from the spring onions works really well with the creamy nutty dressing. I like adding around 4 stalks of spring onions, finely chopped.

 


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10 minute vegetable noodle peanut recipe vegan lucy and lentils

simple peanut recipe noodle

10 Minute Peanut Vegetable Noodles

Simple 4 ingredient vegetable noodle recipe with a peanut and chilli dressing. You can use coconut milk to make it extra creamy, or simply leave this ingredient out for a thiner texture.
Prep Time 2 mins
Cook Time 7 mins
Servings 2 people

Ingredients
  

For the peanut dressing

  • ⁣3 tbsp peanut butter smooth and oily texture
  • ⁣1/2 squeeze lime
  • ⁣2 tsp tamari or soy sauce
  • ⁣1 tbsp sesame oil
  • ⁣1 tsp chilli flakes
  • 250 ml full fat coconut milk optional ingredient to make this creamier and thicker

For the Noodles

  • 2 courgettes
  • 2 carrots
  • 80 g rice noodles I used vermicelli

To Top

  • 1 tbsp toasted peanuts
  • 4 spring onions finely chopped

Instructions
 

To create the noodles

  • Using a finely tooth julienne peeler create the noodles with the courgettes and carrots (or use a spiraliser if you have one from the crazy trend back in 2015)
  • You can heat the rice noodles in hot water to loosen before adding to the pan, or just cook them straight in the dressing (depends how much washing up you want to do)
  • For the dressing simply whisk all of the ingredients together in a bowl then add to a pan to heat. Once the sauce has warmed add the noodles to the pan and stir through for around 5 minutes until the veg has softened slightly
  • Garnish with the toasted peanuts and finely chopped spring onions
Keyword 10 minute meal, 15 minute meal, easy recipe, peanut dressing, spiralised noodle, vegetable noodles, zoodles

If you like this recipe why not try my Crispy tofu and peanut noodle dish.

crispy peanut tofu noodle bowl

dessert Recipe

Pomegranate & Pecan Chocolate Bark

pomegranate nut pomegranate bark

Ingredients

 

80g good quality chocolate (I used Benefit Vitamin Chocolate)

1 tsp coconut oil

1 tsp cacao powder

¼ cup pomegranate seeds

1 tbsp chopped nuts (I used almonds and pecans)

½ tsp salt

 

 

Method

Simply melt the chocolate, coconut oil and cacao powder together in a bain marie on a low heat

Pour onto a flat surface with baking parchment or foil underneath

Scatter the nuts and pomegranate seeds on top and allow to set

Sprinkle the salt on top and break up into bite size chunks

pomegranate nut pomegranate bark
pomegranate nut pomegranate bark
dessert Recipe

Raspberry & Chocolate Kisses

Vegan chocolate raspberry kisses valentines

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

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

Vegan chocolate raspberry kisses valentines
Vegan chocolate raspberry kisses valentines
Vegan chocolate raspberry kisses valentines