Tuesday, 6 June 2017

Lentil Bolognese and Sweet potato Noodles

I recently got a spiralizer for a gift so I thought why not find an excuse to use it and make a recipe for my blog.
I made sweet potato noodles with my new gadget and a lentil bolognese to serve with them. This was my first time making both and they turned out amazing.
Lentils are a great substitute to meatless grounds/mince and add protein to your dish.
I'll definitely be making this again as it was a big hit and not to mention healthy too :)

Ingredients :

Sweet potatoes as needed for the amount of noodles you will need.
1 can of green lentils
1 and 1/2 cups of vegetable stock
1 red pepper (diced)
1 medium carrot (diced)
1 white onion (diced)
Diced mushrooms as needed
1 tsp curry powder
1 tsp garlic powder
1/2 tsp black pepper
1 tsp smoked paprika
1 Tbs sriracha
A couple of dashes of vegan Worcestershire sauce
4 Tbs Tomato puree
1 tsp dried rosemary
Coconut oil for frying.

Method :

Prepare your veggies.

Add a little coconut oil to a large pan and cook all of the veggies until slightly tender.

Now add the seasonings and cook for a minute.

Add in the the tomato pure and cook on a low to medium heat for 10 minutes stirring occasionally.

Add the sriracha, Worcestershire sauce and the vegetable stock and give it a good stir. 

Drain and rinse the lentils and add them to the pan.

Give everything a good stir and cook the bolognese on a medium heat for 10-15 minutes until it thickens up to your liking.

Now it's time to prepare the sweet potato noodles.
Spiralize the amount you will need. They do wilt quite a bit so make a little more than you think you will need.

Add a little coconut oil to a pan and add the noodles to it with a little, salt, pepper and garlic powder and a splash of water to help them steam a little bit.

Cook the noodles to the softness that you prefer.

Serve them in a large bowl with the bognese on the top and enjoy :)

Notes: you can add a little bit of agave if you find the tomato puree too tart.

Sunday, 4 June 2017

Sweet Potato and Chickpea Baked Falafels

These baked Falafels have become a favourite in our house.
They are so easy to make and involves no frying.
They are crispy on the outside and soft in the inside just like traditional falafels.
Don't let the combination of ingredients put you off, I promise you these are a big hit!
You can enjoy these falafels in a pitta with salad and mint and yogurt sauce, in wraps or with a big salad, the choice is yours :)

Ingredients :
1 large sweet potato (baked)
1 can can of chickpeas
1 tsp Himalayan salt
1 tsp cumin seeds
1 tsp of cumin and coriander powder (mine is mixed)
1 ts smoked paprika
1/2 tsp black pepper
1 tsp curry powder
1 ts Garlic powder
sriracha to taste
1 Tbs olive oil
1/2 cup of chickpea flour/plain flour

Method :
Preheat your oven to 180/350

Add the chickpeas to a large bowl and roughly mash them leaving some texture.

Now add the inside of the baked sweet potato and mash it together with the chickpeas.

Now add the rest of the ingredients and mix till well combined.

Line a baking tray with parchment paper, you may need two depending on the size of falafels that you make.

Roll bite size balls of the mixture and put them on the tray and gently flatten with your fingers.

Bake for 10 minutes on each side.

Enjoy however you like to eat them :)

Enjoy :)

Saturday, 3 June 2017

Green chili and smoked paprika Cashew Cheese

Once you start making homemade vegan cheese, I guarantee that you won't waste your money buying the expensive stuff from the stores.
The base of the cheese is so versatile that you can add any flavourings and fillers of your choice.
This cheese is delicious with a kick of heat from the green chili and a hint of smokiness from the paprika.
This cheese tastes amazing with crackers and in sandwiches and is very easy to make so I urge you to give it a go whether you are vegan or not.

Ingredients :
1/2 a cup of soaked cashews
1 and a 1/2 cups of  oat milk
2 Tbs Tapioca starch
1/2 cup of Nutritional yeast
1 and 1/2 tsp Himalayan salt
1 Green chili chopped
1/2 tsp Garlic powder
1 tsp English mustard
1/2 tsp Smoked Paprika
1 Tbs Apple cider vinegar
3 Tbs Agar Agar powder
1 and 1/3 cups of water

Method :

Add everything apart from the Agar Agar Powder and water into a blender and blend until smooth.

Now add the Agar Agar powder to a pan with 1 and a 1/3 cups of water and continuously stir on a medium heat for up to 10 minutes until it activates and turns into a paste.

Add it to your blender working quickly as it starts to set very quickly.
Blend until smooth.
Pour the cheese into your chosen mould and let it set in the fridge for 45 minutes to an hour. Do Not cover with a lid as a skin will not form and you will get condensation on the cheese leaving it soggy!

Turn out your cheese and give it a try :) 
I wrap mine in parchment paper and store it in the fridge.
This cheese will last up to a week in the fridge.

Note: Please keep in mind that without The Agar the cheese will not set, you have to add it or you will end up with a cheese sauce which is actually delicious but that's another recipe ;)

Friday, 2 June 2017

Oil Free Spicy Kidney Beans and Pineapple Stew

There's something very comforting eating chunky soups and stews, I really love them. 
This stew is warming, hearty and super delicious. The combination sounds very strange but trust me the sweetness of the pineapple goes very well with the heat of the chipotle powder.
This stew is delicious eaten alone or with warmed pitta bread or even brown rice. The choice is yours :)

1 can of kidney beans
1 can of chopped tomatoes
Small can of pineapple plus juice
4 large mushrooms (sliced)
1 cup of vegetable stock
1 red onion (sliced)
1 tsp garlic powder
1 tsp cumin and coriander powder
1 tsp curry powder
1 tbs Liquid aminos/soya sauce
2 Tbs nutritional yeast
1/2 tsp chipotle powder( you can use chili if you don't have it)
squirt of sriracha
1/2 tsp dried rosemary


Add water to a large pan and fry the onions until slightly tender.
Add the mushrooms and all of the spices and cook for 2 minutes.
Now add the can of chopped tomatoes and let it cook on a low to medium heat for 5 -7 minutes to reduce the tartness.
Now add the cup of vegetable stock and cook for 5 minutes.
Now add the kidney beans, pineapple and juice and stir gently and let it cook on a low to medium heat for 10 minutes until it slightly thickens .

Serve and enjoy :)