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 ☺️

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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!

Sweet Potato & Black Bean Stew

The huge temperature drop has not gone unnoticed this week, it has been so cold! Fortunately this hearty, vegan recipe is the way to go for the perfect comforting and flavourful dish.

Serves 2

Ingredients:

• 2 small sweet potatoes, peeled and cubed
• 1 can (400g) black beans
• 1 can (400g) chopped tomatoes
• 1 medium sized shallot, roughly chopped
• 4 garlic cloves, roughly chopped
• 1/4 tsp ground turmeric
• 1/4 tsp cayenne pepper
• 1/2 tsp smoked paprika
• 1 tsp chilli flakes
• 2 tbsp olive oil
• 400ml vegetable stock
• 1 handful fresh spinach

Method:

1. Start by frying the garlic and shallot together in the olive oil on medium heat until softened and translucent.
2. Add the sweet potato and all the seasonings and fry for 2-3 minutes.
3. Then add the beans and fry for another minute.
4. Add the tomatoes and leave to cook for 4-5 minutes.
5. Pour in the stock, cover and drop the heat to medium-low. Cook for 35-40 minutes or until the potatoes are cooked through.
6. Remove the lid and add the spinach, mix and leave for 5 minutes and serve.

Best served hot.

Stewed Lentils and Cauliflower

Let’s be real now, the weather we are having is absolutely awful and I feel like I am cold, all the time! I’m constantly feeling hot food, something warm and hearty to keep me going during these dull grey days. This stewed lentil and cauliflower recipe is a vegan treat packed with lots of delicious spices and aromatic flavours.

Serves 2

Ingredients:

• 80g red split lentils, rinsed
• 1/2 cauliflower, cut into florets
• 2 fresh tomatoes, roughly chopped
• 3 garlic cloves, finely chopped
• 1 tbsp tomato puree
• 600ml vegetable stock
• 1/4 tsp paprika
• 1/4 tsp chilli flakes
• 1/4 tsp turmeric
• 2 tbsp olive oil
• Ground coriander
• Ground cumin
• Ground mixed spice
• Salt
• Pepper

Method:

1. Start by frying the garlic in the olive oil on medium heat until lightly browned.
2. Add the lentils, paprika and chilli flakes and season with the remaining spices and salt and pepper; cook for 2-3 minutes.
3. Then add the fresh tomatoes, tomato puree and the cauliflower and fry for 3-4 minutes.
4. Pour in the stock, mix well and leave to simmer for 25-30 minutes.

Best served hot.

Mushroomy Bulgur Wheat

Mushrooms are one of my absolute favourite vegetables. I won’t go a week without having it in at least 3 of my meals. They are so juicy and so versatile which I love and can be used in so many things. I know, perhaps, the picture doesn’t do it justice but, boy, this recipe not only is deliciously creamy in flavour but its 100% vegan and makes the perfect side dish or main meal. What I find brilliant with grains like bulgur wheat too, is that you can prepare a bulk amount and just divide it up for yourself and your partner or family members for the week, knowing that there’s one less thing for you to worry about.

Serves 2-3

Ingredients:

• 200g baby button mushrooms, roughly chopped
• 400ml vegetable stock
• 130g fine bulgur wheat
• 3 dried bayleaves
• 3 cloves of garlic, finely chopped
• 2 tbsp olive oil
• 1 tbsp extra virgin olive oil
• 2 sprigs of thyme
• 2 tbsp white wine
• 200ml coconut milk
• Black pepper

Method:

1. Fry the garlic in the olive oil with the thyme and bayleaves on a medium heat for a 1-2 minutes.
2. Add the mushrooms and cook for 2 minutes.
3. Season with the black pepper and pour in the wine; cook until it evaporates.
4. Pour in the stock and coconut milk and leave to simmer for 10 minutes.
5. Drop the heat to medium- low and add the bulger, mix well, cover and leave to cook for 10 minutes or until the wheat is fully cooked.
6. Pour over the extra virgin olive oil and fluff with a fork.

Herby Potato Soup for One

Lockdown has once again another appearance, some of us may welcome it with open arms and some are patiently waiting for the restrictions to be lifted.

Many of us are now working from home and finding time to cook amongst other commitments can be difficult. This recipe is brilliant if you have a number of things to do and you’re looking for something easy, nutritional, vegan and delicious to eat.

Serves 1

Ingredients:

• 1 medium sized potato, peeled and roughly chopped
• 1 small shallot, roughly chopped
• 2 cloves of garlic, roughly chopped
• 1 sprig of thyme
• 2 sage leaves
• 2 dried bayleaves
• 1 tbsp olive oil
• 300ml vegetable stock
• Black pepper

Method:

1. In a pan, fry the garlic, shallot, sage, bayleaves, thyme in the olive oil, on medium heat for a couple of minutes.
2. Add the potatoes, season with black pepper and cook for a further 2 minutes.
3. Pour in the stock, mix and leave to cook for 12-15 minutes or until the potatoes are cooked through.
4. Remove the thyme stalk and the bayleaves from the pan.
5. Using a food processor or a hand blender blitz the mixture until smooth.

Best served hot.

Tomato and Pea Stew

Happy New Year Friends!! A new year has begun and we can start afresh.

Starting off with Veganuary, a simple and quick tomato and pea stew, full of flavour and simple to make.

Serves 2

Ingredients:

• 3 cloves of garlic, roughly chopped
• 1 small shallot, finely chopped
• 1 vegetable stock cube
• 1 can peeled plum tomatoes
• 1 cup peas
• 1/4 tsp dried oregano
• 1/4 tsp cayenne pepper
• 1/4 tsp paprika
• Black pepper
• 1 tbsp olive oil

Method:

1. On medium heat, fry the shallot and garlic together in the olive oil until soft and lightly browned.
2. Add the tomatoes and use the back of a tablespoon to gently break up the tomatoes and release its juices.
3. When it starts to boil, add the stock and the seasonings; continuously stir until the stock has fully dissolved.
4. As the mixture boils add the peas and stir thoroughly. Leave to cook for 5-10 minutes.

Best served hot and with a portion of rice.