Spicy Adzuki Salad

Believe it or not, you can get adzuki beans these days in high street supermarkets so there’s no excuse to try this spicy bowl of goodness. The beans are packed full of protein but not as starchy as chickpeas or black beans so the dish is light and refreshing but will keep you feeling full and satisfied all day. A nice simple recipe to kickstart your weekend.

Ingredients:

  • 1 can (400g) adzuki beans, drained and rinsed
  • 1 fresh chilli, finely chopped
  • 2 tbsp olive oil
  • 2 lime juice
  • 1/4 tsp ground ginger
  • 1/4 tsp dried mint
  • 1 handful of fresh basil, roughly chopped
  • Salt

Method:

  1. Using the serving dish of choice, mix all the ingredients thoroughly together, season with salt and serve.

Enjoy 🙂

Garlic & Ginger Green Beans

A tasty way of getting some green beans in your diet and just by adding a few ingredients can really make this a special side dish.

Ingredients:

  • 1 can (400g) whole green beans (drained and rinsed)
  • 1 garlic clove, grated
  • 1 inch piece of ginger, grated
  • 1 tbsp sesame oil
  • 1 tbsp light soy sauce
  • 2 tsp sugar
  • 1/4 tsp chilli flakes

Method:

  1. Start by mixing all the ingredients (excluding the beans) in a small bowl.
  2. In a frying pan, on medium-high heat cook the beans for 4-5 minutes.
  3. Pour over the marinade and stirring occasionally, cook for another minute and then serve.

Harissa Sweet Pepper Bulgur

This recipe is perfect when you want something slightly lighter but something that also packs a punch. The harissa comes at you hard in this recipe but the sweet pepper and preserved lemons give such a contrast it’ll be a staple for when you want something quick, easy but (more importantly) extra delicious too.

Serves 2

Ingredients:

  • 1 preserved lemon, chopped into small pieces
  • 1 tsp harissa paste
  • 1 spring onion, finely chopped
  • 1 handful fresh parsley, finely chopped
  • 3 tbsp olive oil
  • 1 sweet pointed red pepper, chopped into small pieces
  • 4-5 mint leaves, finely chopped
  • 80g fine bulgur wheat

Method:

  1. Start by preparing the bulgur according to the packet and set aside.
  2. Mix the harissa together with the olive oil in a small bowl and drizzle over the prepared bulgur.
  3. Add all the remaining ingredients, mix thoroughly and serve.

Okra & Miso Soup

Okra, or bamia as it’s known in my family household, has been a staple in our cooking for as long as I can remember. Though the way that it is used in my mother’s cooking is different to this recipe, I wanted to mix it up and combine it with another delicious pantry staple: miso paste. Such a simple recipe and a great palate and body cleanser.

Serves 2

Ingredients:

  • 40g okra, sliced
  • 1 tsp miso paste
  • 500ml vegetable stock
  • 2 inch piece of ginger, sliced into small batons
  • 1 garlic clove, roughly chopped
  • 1 tbsp olive oil
  • 1 handful fresh spinach

Method:

  1. Start by frying the garlic and ginger together for a couple minutes in the olive oil.
  2. Add the miso paste and cook for a minute, stir occasionally.
  3. Pour in the stock and leave for another minute.
  4. Finally, add the spinach and okra, mix, cover and leave for 4 minutes.

Best served hot.

Lemon Broccoli Rice

This recipe is really handy if you have some leftover rice from a previous meal or if you have those stir fry rice pouches you can get from the supermarket. A brilliant way of having a good meal without it taking much time. Additionally with this recipe if you are using leftover rice you can keep it at room temperature instead of heating it up; otherwise cook until piping hot.

Serves 2

Ingredients:

  • 250g cooked/ leftover rice
  • 1 lemon
  • Crushed black pepper
  • 1 garlic clove, grated
  • 1 broccoli head, cut into florets
  • 1 tbsp pine nuts
  • 1/2 tsp dried basil
  • 2 tbsp olive oil

Method:

  1. Start by toasting the pine nuts in a frying pan for a few minutes until lightly golden, then remove the nuts and place to one side.
  2. In a small bowl, mix the garlic, the zest of the lemon and the juice, basil, 1 tbsp olive oil and season with pepper.
  3. Place the broccoli in the pan along with the remaining olive oil. Cook for 4-5 minutes on medium- high heat, stirring occasionally. (Try to not over cook the vegetable as the added bite brings a delicious texture to this dish). Then remove the broccoli from the pan.
  4. Add the rice and cook until piping hot.
  5. Then put the broccoli back in the pan with the rice and drizzle over the lemon dressing, mix well and cook for 2 minutes.
  6. Serve and sprinkle over the toasted pine nuts.

Enjoy ☺️

Lentil & Kale Stew

Some of you may have noticed that I accidentally published this a couple of days ago…this recipe article was no way near ready and was missing a fair few things…. Oops? Anyways, here is the completed version with pictures and all. A simple and easy way to have a healthy meal, balanced with veggies and delicious earthy and almost citrusy flavours; hope you all enjoy! ☺️

Serves 2

Ingredients:

  • 75g red split lentils
  • 1 small carrot, finely chopped
  • 1 celery, finely chopped
  • 50g kale
  • 3 garlic cloves, roughly chopped
  • 3 dried bay leaves
  • 1 tbsp tomato purée
  • 1 ltr vegetable stock
  • 1 shallot finely sliced
  • 2 tbsp olive oil

Method:

  1. Start by frying the garlic, shallot, carrot, celery and bay leaves in the oil on medium heat for 3-4 minutes.
  2. Add the tomato purée, lentils and season with black pepper and cook for 2-3 minutes.
  3. Pour in the vegetable stock and cover. Leave to cook for 35 minutes or until the lentils are cooked through.
  4. Add the kale, cover and leave for 5 minutes. Serve on its own or with a portion of rice or some sourdough bread.

Sticky Spicy Aubergine

Aubergine has been a constant in the kitchen, even as a child I grew up eating aubergine weekly. It’s such a beautiful and delicious vegetable that should be praised and given the credit it deserves. Though it has constantly been a winner in my family recipes I wanted to mix it up with these sweet and spicy flavours that really brings out the deliciousness of the aubergine.

Ingredients:

  • 1 aubergine, halved and sliced into batons
  • 1 tbsp golden syrup
  • 3 tbsp sesame oil
  • 2 garlic cloves, grated
  • 1 birdseye chilli, finely chopped
  • Sesame seeds, for serving

Method:

  1. In a pan, fry the aubergine in two tablespoons of sesame oil on medium heat for 8-10 minutes or until softened and browned.
  2. While the aubergine is frying, take a small bowl and mix the garlic, chilli, syrup and oil together thoroughly.
  3. Pour the sweet and spicy mixture over the aubergine and cook for 1-2 minutes, stirring occasionally.

Delicious as a side dish or with some slow cooked meat.

Bean & Pepper Salad

A filling lunchtime meal, packed full of flavour and so simple to make. There’s something about beans and pulses for veganuary that are an absolute winner. Guaranteed flavour, filling and wholesome.

Ingredients:

  • 1 can cannellini beans
  • 1 sweet Ramiro pepper, roughly chopped
  • 1 garlic clove, grated
  • 1 tbsp lemon juice
  • 1 handful of parsley, finely chopped
  • Salt
  • Cayenne pepper
  • 2 tbsp olive oil

Method:

  1. Start by draining the cannellini beans and rinse them thoroughly.
  2. Place the beans, pepper and parsley in a bowl and mix.
  3. In a separate and smaller bowl mix all the other ingredients, including a pinch of cayenne pepper.
  4. Drizzle over the beans, pepper and parsley, mix again and serve.

Enjoy ☺️

Sweet & Spicy Broccoli Soup

The perfect balance of sweet and spicy; a flavourful and warming soup.

Ingredients:

  • 375g broccoli, roughly chopped
  • 4 garlic cloves, roughly chopped
  • 1 tbsp light soy sauce
  • 650ml vegetable stock
  • 2 tbsp golden syrup
  • 2 tbsp sesame oil
  • 1 tsp chilli flakes

Method:

  1. On medium heat, start by frying the garlic in the sesame oil for a couple of minutes.
  2. Add the chilli flakes and fry for another minute.
  3. Add the broccoli and the soy sauce and cook for 2-3 minutes.
  4. Pour in the vegetable stock, mix well, cover and leave to cook for 20 minutes.
  5. Using a hand blender blitz the soup until smooth.
  6. Drizzle in the golden syrup, mix and serve.

Enjoy ☺️

Curried Black Rice & Lentils

I love mixing things up in the kitchen and getting all experimental. It’s the best form of cooking and just makes the ‘eating’ part even more enjoyable when the recipe works to perfection. I haven’t used much black rice in my recipes before so I thoroughly enjoyed incorporating this delicious ingredient, I hope you all enjoy it too!

Ingredients:

  • 100g red split lentils
  • 3 garlic cloves, roughly chopped
  • 1 medium sized shallot, roughly chopped
  • 1 can (400g) coconut milk
  • 2 tbsp olive oil
  • 100g black rice
  • 1/4 tsp ground allspice
  • 1/4 tsp ground coriander
  • 1/4 tsp ground cumin
  • 1/4 tsp turmeric
  • 300ml vegetable stock
  • 1/2 tsp medium curry powder
  • 1 tbsp tomato purée
  • 1 tsp lime juice

Method:

  1. Start by frying the garlic and shallot together in the oil until translucent.
  2. Add the tomato purée and fry for a minute.
  3. Sprinkle over all of the seasonings and add the lentils and keep frying for 2-3 minutes.
  4. Then add the rice and pour in the coconut milk and vegetable stock; mix thoroughly.
  5. Cover and drop the heat to medium low and cook for 35-40 minutes or until the rice is cooked through. Be aware to stir occasionally as the lentils will stick to the pan.
  6. Just before serving drizzle over the lime juice and mix.

Enjoy!