Creamy Smoked paprika and tomato soup with beetroot and apple cheese toast

This is a delicious filling soup that is made creamy by adding cashew cream at the end of cooking. I use tinned, sundries, pureed and fresh tomatoes for maximum tomato flavour. It’s so easy to make

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Creamy smoked paprika and tomato soup

2 onions chopped

2 carrots chopped

1 stick of celery chopped

3 garlic cloves chopped

2 chopped fresh tomatoes

5 chopped sundried tomatoes

2 tins of tomatoes

1 litre of vegetable stock

2 teaspoons of smoked paprika

1 teaspoon of dried mixed herbs

splash of balsamic vinegar

splash of maple syrup

salt and pepper to taste

splash of olive oil

fresh basil

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Cashew Cream

1 cup of cashews

1 and a half cups of water

Method

Fry onions, carrots and celery until soft, add herbs, all the tomatoes and cook for 5 minutes then add stock. Simmer for 10 minutes then add the rest of the ingredients, taste and season.

Cashew cream – place cashew nuts and water into a jug and microwave for 4 minutes. Allow to cool then use a hand blender to make the cream

Add most of the cashew cream to the soup saving some to decorate.

Warm through and serve adding the left over cream and some fresh basil

Oh I forgot to say that this is a vegan soup, but please don’t be put off because of it, it really is a lovely nutritious soup that all the family will love. It’s my favourite soup, I’m sure you will agree once you try it.

One more thing if you have any soup left over it makes a fabulous sauce for pasta!!

 

I served beetroot and apple bread vegan cheese toastie with the soup.

The cheese is made by Violife and is a good alternative to cheese, they seem to be adding to the range of cheeses which is great for vegans or anyone who wants to cut down on fat.

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Vegan Samosa Pie

Don’t be put off because it’s vegan

Vegan samosa pie, well I have to say this turned out better than I thought. I would say that the gluten free pastry was a little crisp but it tasted ok. The dahl complimented the pie and gave the dish some moisture.

Samosa pie

4 potatoes chopped into cubes

2 carrots chopped

2 onions sliced

1 bag of spinach

cup of peas

half cup of frozen sweetcorn

3 garlic cloves

2 table spoons of curry paste

lemon juice

salt and pepper

Fresh chopped coriander

olive oil

Pastry

Slice onions and saute in a glug of oil until brown, add chopped garlic and curry paste mix and cook for five minutes. Meantime cook the vegetables in salted water until soft. Drain and add to the pan, mix everything together and cook for 5 to 10 minutes mixing occasionally. Add lemon juice, salt and pepper and the chopped coriander. Transfer into an ovenproof dish and top with rolled out pastry.

Place into a medium oven and cook for 20 to 30 minutes or until the pastry is golden brown.

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Vegetable Dahl

1 Onion

1 carrot

1 and a half cups Red Lentils washed

1 and a half tablespoons of curry paste

1 garlic clove

3 chopped tomatoes

1 tablespoon of tomato puree

1 litre of coconut water with stock powder

1 dessert spoon of vegan spread

splash of oil

salt and pepper

Fry onions and carrots until cooked, add garlic and washed lentils and curry paste. Stir, add coconut water and stock, cook until the lentils are soft. Add chopped tomatoes and tomato puree, cook for five minutes then add vegan spread and salt and pepper.

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Enjoy the pie and dahl with carrot salad and a tomato, onion and cucumber salad.

All vegan but well worth a try if you fancy a meat free Monday.

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Vegan Breakfast

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Well I do enjoy a lazy Saturday breakfast, normally my breakfast of choice is avocado on toast with either mushrooms, asparagus or tomatoes and on occasion all of the options.

Today though to celebrate breaking up from school for the holidays I thought I would push the boat out and do a vegan breakfast of scrambled tofu, tomatoes, avocado, mushrooms, asparagus and toast. All washed down with a cup of refreshing mint tea.

This easy to prepare meal is well worth the minimal effort. Give it a try, you won’t be disappointed!

Scrambled tofu

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Scrambled tofu – full of protein

1 block of smoked tofu chopped

1sp turmeric

4 spring onions

half teaspoon cumin

1 teaspoon smoked paprika

salt and pepper

squeeze of lemon juice

1 teaspoon of olive oil

throw everything into a large frying pan add oil and cook for about 10 minutes, stir from time to time.

Mean while steam some asparagus, fry mushrooms and tomatoes. Chop up an avocado adding a squeeze of lemon juice and salt and pepper.

Toast some bread and serve.

This will keep you going until mid afternoon.

 

 

Healthy salads

Salads, yawn, I here you say, but honestly there are so many combinations boring isn’t a word that springs to mind. Fresh, clean and tasty, no way boring.

Apple and pomegranate salad

2 Apples

half a pomegranate

3 spring onions

half a lemon

Sprig of mint

Salt and pepper

Sprinkle of sumac

Chop apples, add pomegranate seeds, chopped spring onions, juice of half a lemon, chopped mint, sprinkle of sumac and salt and pepper. DONE.  How quick was that?

 

Black bean and roasted vegetable salad

I drained and rinsed can of black beans

1 Onion chopped into large chunks

1 green, yellow and red pepper chopped

1 courgette

1 clove of garlic smashed

1 teaspoon of smoked paprika

quarter teaspoon of sumac

I teaspoon of mixed herbs

Drizzle of oil

Salt and pepper

Mix everything together apart from the beans and roast in a medium oven until cooked. Add beans and mix. Season to taste.

Garden Salad

Lettuce leave shredded

1 yellow pepper chopped

handful of cherry tomatoes chopped in half

Six inch piece of cucumber chopped

Handful of snow peas sliced

3 spring onions

Seasoning

Mix together season to taste. Add dressing

Dressing

1 lemon juice

1 teaspoon tahini

splash of soya sauce

teaspoon of maple syrup

splash of sesame oil

splash of water

Season to taste

mix together. It does look curdled at times but just keep mixing.

 

Vegan Biriyani

I enjoy cooking and feeding the family and tend to make up the recipe as i go along. I look at lots of cookery books and magazines and pick up ideas along the way. I don’t plan what meals we are going to have so i usually start with an onion and always end up with some wholesome food that usually turn out fine.

Curry sauce

Tuesday night biriyani made with

I cauliflower

4 potatoes

handful of green beans

half cup of peas

1 courgette

1 onion

2carrots

2 sticks of celery

1 tin of tomatoes

half a cup of soaked cashew nuts

2 tablespoons of curry paste

oil

spice mix

salt and pepper

Rice

Basmati rice

1 inch of cinnamon  bark

3 cloves

3 cardamon pods

teaspoon of turmeric

Onion

Stock

Salt and pepper

Cut up potato and cauliflower mix with spices of your choice add some oil and bake for twenty minutes or when cooked

Fry onion, carrots, celery with a teaspoon of oil for 5 minutes. Add curry paste, tinned tomatoes and cook for 10 minutes, add chopped courgettes, beans and simmer for a further ten minutes. Blend the soaked cashews and add to the pan continue to simmer for 10 minutes.

Cook rice with stock, cinnamon, cloves, cardamon pods, turmeric and boil until cooked

Drain the rice and remove the spices, add the cooked cauliflower and potatoes and mix gently.

Taste the curry sauce and add salt and pepper if needed.

Serve and enjoy.img_0044

Summer pudding

Who doesn’t like summer fruits? I love summer and all the wonderful soft fruits we are treated to. I decide to make a summer pudding partly because it tastes delicious but also because it is vegan and sugar free.

1 punnet of strawberries

1 punnet of raspberries

1 punnet of blackberries

1 punnet of redcurrants

A large shot of maple syrup

6 slices of white bread with the crusts removed

Wash fruit, place in a saucepan with the maple syrup gently cook until the fruit starts to release their ruby juice. Strain the fruit and put the juice back into the pan and simmer for 5 minutes to thicken.

Allow to cool then dip the bread into the juices and line a pudding bowl.. Layer the fruit and dipped bread. Cover with clingfilm and add a weight, place in the fridge for an hour or two..

I served the pudding with soya yogurt mixed with maple syrup.

If you haven’t tried it you must, it is so easy and oh so very tasty.

 

Beetroot hummus

Homemade beetroot hummus

2 cooked beetroot

1 can of chickpeas

1 clove of garlic

1 lemon

1 teaspoon of oil

salt and pepper

Blitz up in a processor.

I had 2 beetroot left so decided to make hummus, which will come in handy for lunch and for lunch for work tomorrow. The colour is fabulous but the taste is even better. The texture is more moist than standard hummus and sweeter. The taste is fresh and I have omitted tahini not because i don’t like it but i had not got any at the time. I think though that tahini might overpower the freshness. I served the hummus with some seeded gluten free wraps, which i toasted. This was served with a mixed salad.

This was so easy to make, I’m going to make some different flavoured hummus rather than buy it from the supermarket. Well that’s my intention. Watch this space.