Two Ingredient Flat Breads

Dhal, curry and flat bread.

I’ve never made these before but fancied some bread with our curry last night. These are ridiculously simple and were fluffy on the inside.

You need equal quantities of natural yogurt (dairy free works fine) and self raising flour. I used 150g of each which made enough for the three of us. Mix together to form a dough then break off pieces and roll flat on a floured surface, don’t roll them too thin. Heat a griddle pan until hot and dry fry until puffed and light golden. Eat whilst hot.

Cook till puffed.
Light golden brown 😍

Coconut Vegetable Dhal Soup (v)

We eat a lot of soup. It’s tasty, nourishing and you can hide all sorts in it. This used up some leftover sweet potatoes and some sad celery as well as delivering a nutritional hit from the red lentils. Freeze some if you have leftovers. It’s a warm and comforting hug in a bowl.

Coconut Vegetable Dhal Soup

For six portions you need:

  • 1 swede, peeled and cut into small dice
  • 1 sweet potato, peeled and chopped
  • 1 leek, washed and sliced
  • 3 sticks celery, sliced
  • 1 tbsp olive oil
  • 1 can coconut milk
  • 1 cup red lentils
  • 1-1.5 litres vegetable stock (more or less depending on how thick you want the soup)
  • Salt and pepper
  • 2 tsp medium curry powder
  • Toasted mixed seeds
  • Fresh coriander
  1. Begin by sautéing the vegetables in the oil for 5-10 mins.
  2. Add the lentils and curry powder and mix well.
  3. Add the coconut milk and stock. Bring to the boil then reduce to a simmer, cover and cook gently for 20 mins.
  4. Blitz the soup with a stick blender, season to taste and serve garnished with the seeds and coriander.

Chocolate Peanut Smoothie (v)

Chocolate banana smoothie

In these uncertain and unsettling times I’m struggling to eat. I’m also hyper aware that I don’t want to waste any food at all. This smoothie delivers a healthy boost of fruit; is easy to drink if you’ve no appetite and uses up some bananas that are too ripe for me to enjoy as they are. You can use whatever ingredients you have to hand. These were in my freezer/cupboard.

For one portion you need

  • 1 ripe banana
  • Handful of frozen black cherries
  • 1 tsp cocoa powder
  • 1 tbsp smooth peanut butter
  • ~200ml soya milk or whatever milk you have to hand.
  1. Put everything into a blender goblet. Blitz till smooth, adding more liquid if you need to. Enjoy.

If you have lots of ripe bananas, peel them and freeze them. If you use frozen banana you will need to add more liquid as it will thicken a lot.

Bangers and Mash with Red Wine Onion Gravy (v)

When it’s your birthday in our house, you can choose what’s for tea. This year I chose bangers and mash as it’s been a grey January so far and I wanted comfort food. But to make it that little bit extra special I made the gravy from scratch. It only takes 20 mins and the results are soooooooo worth it.

For three people you need

  • Vegan sausages (we used Shroomdogs and Linda McCartney sausages)
  • Potatoes, peeled and cut into chunks
  • Vegan spread – 2 tbsp
  • Salt and pepper
  • Vegetables of your choice
  • 1 large onion, thinly sliced (I used my mandolin for consistency)
  • 200ml red wine
  • 200ml vegetable stock
  • 1 tbsp each of soya sauce and mushroom ketchup
  • 1 tbsp plain flour
  • 1.5 tsp sugar
  1. Put the potatoes on to boil. Cook for 17 mins once boiling until tender. Drain and add 1 tbsp spread then mash thoroughly until smooth and creamy. Season to taste.
  2. Heat a large frying pan and add the other 1 tbsp spread. Add the onion and sugar and cook for 10 mins until lightly golden.
  3. Sprinkle in the flour and cook out for 2-3 mins. Add the stock, wine, soya sauce and mushroom ketchup and bring to the boil. Reduce the heat and allow to thicken. Stir every now and then to prevent lumps.
  4. Cook the sausages – I use my air fryer where they take about 16 mins.
  5. Steam the veg and then serve up and enjoy.

Rainbow Tofu Poke Bowl (v)

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They say you should eat the rainbow, and this bowl is packed full of delicious things to help you achieve that goal! I think it’s also at least four of your five a day in one yummy bowl. Don’t be put off by the list of ingredients, it’s not complicated to make.

For four portions you need:

Marinated Cucumber in Ginger, Garlic and Mirin

  • 1/2 cucumber, cut in half and de-seeded
  • 1 tbsp mirin
  • 1 tbsp rice vinegar
  • 2 tbsp tamari
  • 1″ piece of ginger, grated
  • 1 clove garlic, grated
  • 1 red chilli, sliced (add more for extra heat)
  • 2 tbsp roughly chopped fresh coriander

Crispy Kale

  • 200g fresh kale
  • 1 tbsp olive oil
  • sprinkle of sea salt flakes

Crispy Tofu

Avocado with Lime and Ginger

  • 1 avocado, sliced
  • Juice of 1/2 lime
  • 1 tbsp freshly grated ginger

Other

  • 225g sushi rice, cooked according to the packet instructions
  • 2 tbsp toasted mixed seeds
  • 2 large carrots, peeled and then peeled into ribbons
  • 1/4 red cabbage, finely shredded
  • Remaining lime to garnish
  1. Begin by pressing the tofu. Use a press if you have one and if not, drain the tofu, wrap in a thick tea towel and place on a plate and put a very heavy weight on top of it – I use a cast iron pan and a 4kg kettlebell! Ideally press overnight or for at least an hour.
  2. Cook the sushi rice and leave to cool slightly.
  3. Cut the cucumber into slices about .25cm thick. Place in a bowl with the remaining ingredients and set aside to marinate whilst you make the rest of the dish.
  4. Place all the avocado ingredients together in a bowl and leave to one side.
  5. I use my air fryer to cook the kale – simply place everything in the fryer and cook for 5-7 mins until crispy. If you don’t have an air fryer then cook in a single layer in a hot (220 degrees) oven for 8-10 mins.
  6. Cut the tofu into 1cm cubes. Heat the oil in a wok until very hot then fry the tofu, tossing it frequently to ensure even cooking. This will take about 10 mins. Add the poke sauce to the pan and heat briefly. Take off the heat and assemble your bowls. Sprinkle with the seeds and squeeze over the lime. Eat. Feel simultaneously smug and amazed you made something this good!

Smokey Beans with Kale and Sweet Potatoes (v)

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Another winter warmer, this has the warming scent of smoke paprika running through the earthiness of butter beans and tomatoes. Internal central heating! I served it with baked sweet potatoes, mashed swede and potatoes and quinoa cooked with red lentils. It was a winning combination that was so good the teen requested the same meal again three days later!

For six portions you need

Stew

  • 1 tbsp olive oil.
  • 1 onion, chopped.
  • 2 cloves garlic, crushed.
  • 2 carrots, peeled and sliced.
  • 1 large jar passata.
  • 1 can butter beans, drained and rinsed.
  • 1 tsp sweet smoked paprika.
  • 1 tbsp italian seasoning.
  • 1 tsp vegan stock powder.
  • 1 tbsp red wine vinegar.
  • salt and pepper.

Quinoa and Lentils

  • 1/2 cup quinoa
  • 1/2 cup red lentils
  • 1.5 cups stock
  1. Sautee the onions, garlic and carrots in the oil for 5-10 mins.
  2. Add everything else and bring to the boil. Cover and cook in the oven (170 degrees) for 45 mins until cooked through.
  3. Meanwhile cook the lentils and quinoa in the stock – bring to the boil, cover and cook for 17 mins. Turn off the heat and leave to stand until the stew is ready.
  4. Bake sweet potatoes in the oven for an hour until soft.
  5. Roast kale to make kale chips.
  6. Boil swede and potato together and mash once tender.
  7. Serve, eat, be happy!

Lentils in Cider and Mustard (v)

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We are lucky enough to live near an excellent farm shop (Nelson’s) and each week I plan my meals around what’s in season and looks good to eat. We were spoilt for choice this week with all the delicious root crops available, along with bags of vibrant green kale.
I LOVE KALE CHIPS!! We are also trying to keep up with the teen’s insatiable demand for protein, protein and more protein so lentils have featured heavily as a cost effective way to achieve this. I snuck in a Linda McCartney sausage too for some contrast in texture and flavour. This keeps and freezes well so it’s worth making a large batch and stashing some in the freezer if you’re able to.

For 6 portions you need

  • 1 tbsp olive oil.
  • 1 parsnip, peeled and chopped into roughly 1cm dice.
  • 2 carrots, ditto.
  • 1/2 a swede, ditto.
  • 1 sweet potato, ditto.
  • 1 leek, sliced.
  • 2 sticks celery, sliced.
  • 1 cup mixed lentils – we had brown, green and puy.
  • 1/2 cup pearl barley.
  • 1 can cider.
  • 1 pint vegetable stock.
  • 2 bay leaves.
  • 1 tbsp dried sage.
  • 1 tbsp whole grain mustard.
  • salt and pepper to taste.
  1. Begin by sauteeing the vegetables in the oil for 5-10 mins. Use a large ovenproof pan with a lid to save on washing up!
  2. Add the lentils, mustard, cider, herbs and stock and bring to the boil. Cover and cook in a 170 degree oven for an hour.
  3. Serve with kale chips and other veg of your choice.

 

Chocolate Chia Seed Pudding with Mixed Berries (v)

I’m late to the chia seed party. I tried it once in a supermarket ready made version and it was VILE. But this, made with chocolate oatly, is delicious. Once you get the balance of seeds to liquid right, the possibilities are endless.

For one pudding you need

  • 15g chia seeds
  • 100ml chocolate Oatly
  • Handful each of blueberries, raspberries and chopped strawberries
  • Ground cinnamon and cardamom
  1. Place the seeds and milk in a glass. Mix. Leave for 20 mins then mix again. Leave for a couple of hours, or overnight if you have time. The seeds will swell and the pudding will set.
  2. Top with fresh berries and a dusting of cinnamon and cardamom before you serve.

Double Lentil Bolognese (v)

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I’m running a vegan cookery workshop tomorrow and wanted to demo a quick and easy pasta sauce that could help people choose not to eat mince. I hope the participants like it!

For eight portions you need

  • 1 large onion, chopped
  • 2 carrots, peeled and diced
  • 1 tbsp olive oil
  • 2 fat cloves garlic, crushed
  • 1 tin tomatoes
  • 300ml water
  • 2 tsp stock powder
  • 250ml red wine
  • 2 tbsp soya sauce
  • 2 tbsp mushroom ketchup
  • 2 tbsp dried oregano
  • salt and pepper
  • 1 tsp sugar
  • 2 tbsp red wine vinegar
  • 2 tbsp tomato puree
  • 1/2 cup red lentils
  • 1/2 cup puy/green lentils
  • 2 bay leaves
  1. Saute the onion, garlic and carrots in the oil for 10 mins, keep the pan covered and stir often to prevent them burning.
  2. Add everything else apart from the puy lentils and bay leaves. Bring to the boil and leave to simmer, uncovered, for 15 mins until the lentils are cooked.
  3. Meanwhile cook the puy lentils in water with the bay leaves for 15 mins until tender. Drain.
  4. Add the puy lentils to the sauce and mix. Season to taste. Serve as you wish. This freezes well so I usually make a double recipe and stash the portions in the freezer.

 

Classic Quick Curry (v)

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When you’re in a rush for tea, can’t decide what to cook and are running low on fresh vegetables, this curry is the one to make! Quick, nutritious and delicious. What more do you need, apart from someone else to make it for you!

For four portions you need

  • 1 tbsp oil
  • 1 large onion, chopped
  • 2 fat cloves garlic, chopped
  • 1″ piece of ginger, grated
  • 1 fresh chilli, chopped
  • 2 tsp each of ground cumin, coriander, garam masala & ground tumeric
  • 1 tin chopped tomatoes
  • 2 tsp vegan stock powder
  • salt and pepper
  • 1 tsp sugar
  • 250ml water
  • 1 can each of drained kidney beans & black eyed beans (or whatever pulses you fancy)
  • Boiled brown rice to serve.
  1. Saute the onion, garlic and ginger in the oil for 5 mins until softened.
  2. Add the chilli and dried spices. Cook out for 1-2 mins.
  3. Add everything else to the pan and bring the boil. Reduce the heat and simmer for 10 mins. Check the seasoning and serve.