Oh so yummy sweet potato hummus

So quick and easy to do, with lots of goodness. Why not give it a go.

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Hummus

1 can of chickpeas, reserve a quarter cup for later

1 sweet potato

half a garlic clove crushed

2 teaspoons of tahini paste

juice of 1 lemon

water or olive oil

salt and pepper

smoked paprika

sumac

Wash the sweet potato and prick the skin. Place into a microwave and cook for 5 – 7 minutes depending on the size. Allow to cool.

In a processor add the sweet potato flesh and the rest of the ingredients apart from the reserved chickpeas and process until you reach the consistency you like. Add water if the hummus is too thick (if you want a low fat version,) or drizzle some olive oil in until consistency is reached.

Check seasoning and add salt and pepper if required.

With the quarter cup of chickpeas add to a pan with smoked paprika and a dash of oil and cook for 1 minute.

Add hummus to a serving dish, top with chickpeas and sprinkle on sumac.

This can be served as a dip or sandwich filling. Either way you won’t be disappointed.!

Cauliflower steak with ginger stir fry and quinoa

imageThis is so simple to make but tastes great.

Cauliflower steak

1 Cauliflower

1 tablespoon of tomato puree

1 tablespoon of paprika

1 teaspoon of cumin

1 teaspoon of coriander

1 tablespoon of nutritional yeast

1 teaspoon of soy sauce

Salt and pepper

1 teaspoon of sesame oil

1 teaspoon of olive oil

Pull the leaves off the cauliflower and wash. Using a sharp knife slice down the centre of the cauliflower and slice off half inch steaks, the ends will separate. Mix all the ingredients and rub over the cauliflower. Place on a baking tray and cook for 30 minutes on a medium heat. Turn half way through. Use a skewer to make sure the cauliflower is soft, if not put it back into the oven for another 10 minutes.

Stir Fry

1 Pack of tender sweet

1 Red pepper sliced

1 carrot sliced into batons

1 courgette cut into half moons

handful of mini sweet corn sliced to 1cm pieces

3cm piece of ginger grated

2 garlic cloves chopped

Sesame oil

Olive oil

Soy sauce

Put a teaspoon of olive and sesame oil into a wok and stir fry vegetables until they reach the texture you like, add ginger and garlic stir for a minute and splash in some soy sauce to taste.

Quinoa

1 cup of quinoa

1 tablespoon of lemon

1 tablespoon of soy sauce

1 and a half cups of water

Rinse quinoa until water runs clear, this removes the bitter taste. Place in a medium saucepan adding the water, lemon and soy sauce. Bring to the boil and boil for 5 minutes, reduce heat and simmer until you see the quinoa start to separate. Once this happens drain and replace back into the sauce pan and cover with some foil leave to steam without any heat. The quinoa should become fluffy after 10 minutes.

Enjoy..

 

 

Mexican style vegan black bean stew

imageWith all these ingredients it could only be vegan black bean stew with tacos. So easy to make but packed with loads of flavour and texture.

Black Bean Stew

1 can of black beans

1 onion chopped

1 carrot chopped

1 stick of celery chopped

large handful of mushrooms sliced

half a yellow pepper chopped

handful of mini sweetcorn sliced

3 garlic cloves crushed

1 red chilli chopped

1 teaspoon of smoked paprika

1 teaspoon of cumin

1 teaspoon of coriander

salt and pepper

spray of oil

taco shells

Violife cheese sliced

spray pan with oil and cooked onions, carrots and celery for 5 minutes then add mushrooms, peppers, sweetcorn, garlic, and spices. cook for a further five minutes then add tomatoes and 2 cups of water, cook slowly over a low heat for twenty minutes. Season to taste.

While the stew is cooking make the side dishes

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 Salad

Shred some lettuce

chop up 2 spring onions, 2 tomatoes and 3 inches of cucumber adding salt and pepper and a squeeze of lime.

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Avocado cream

Mash 1 avocado and add lemon and salt.

Cashew sour cream

1 cup of cashews

1 and a half cups of water

Half a lemon

Salt and pepper

Add the water to the cashews and place in the microwave for 4 minutes. Allow to cool then add lemon and salt and pepper, blitz with a hand blender.

Place the taco shells into the oven for 4 minutes on a medium heat.

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load the plate and enjoy.

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 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.

 

 

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.