Cucumber & Olive Salad

Nothing beats a simple salad, especially when the sun is shining and you have a chance to sit and savour a little bit of goodness. In my opinion the dressing is as important as the salad components – it brings the whole plate together and gives everything a satisfying lift. Here the saltiness of the olives paired with the lemon in the dressing keeps everything light and the crunch of the cucumber makes this a joy to eat.

Ingredients:

  • 1/3 cucumber, cut into thin rounds
  • 10 pitted green olives, halved
  • 1 tbsp olive oil
  • 1/4 tsp oregano
  • 1 dsp lemon
  • A handful of parsley, finely chopped
  • Ground black pepper

Method:

  1. In a small bowl, mix the olive oil, oregano, lemon and season with the black pepper.
  2. Using the dish you’re serving your salad in, evenly distribute the cucumber, olives and parsley.
  3. Drizzle over the oil mixture and serve.

Enjoy 🙂

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!

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.

Courgette Soup

It’s the last weekend in November and let’s be honest, December is going to be one busy month. There’s always so much going on this time of the year, I can’t lie, I’m struggling to find the time to do anything at the moment there’s just so much going on. A lot of rich and tasty food is going to be enjoyed next month so this is a lighter option to balance out all the heavier or more decadent meals that we are about to consume. A delicious winter warmer that contains a mild but flavourful kick of a little summin summin that’s not quite a curry but brings those packets of warm hearty flavours.

Serves 2

Ingredients:

  • 1 courgette, cut into chunks
  • 2 small chilli’s, roughly chopped
  • 1 medium potato, cut into small chunks
  • 3 garlic cloves, roughly chopped
  • 1/2 tsp medium curry powder
  • 1 can (400g) coconut milk
  • 1 inch piece ginger, grated
  • 1 tbsp olive oil
  • 1 tsp lime juice

Method:

  1. In a pan, start by frying the garlic and ginger together in the oil for 1-2 minutes on medium heat.
  2. Add the courgette and potato and cook for 5-7 minutes, stirring ocassionally.
  3. Season with the curry powder, salt and add the chilli and continue frying for a couple more minutes.
  4. Pour in the coconut milk, stir, cover and leave to cook for 10 minutes (or until the potatoes are cooked through.)
  5. Remove from the heat and blitz using a food processor or hand blender. Drizzle over the lime juice, mix and serve.

Enjoy 🙂

Potato, Green Bean & Tomato Stew

It’s stew time!

We are already over half way through the month and let’s be honest… if you haven’t already put on your heating it’s only a matter of time before you do. The days are getting shorter and it’s getting darker a lot earlier which just screams that the winter and the cold are on the way. I’ve found that with those chillier evenings a warmer and more heartier meal is the way to go. An easy one for a weekday if you’re back from work late or if you’re feeling minimal time in the kitchen. Hope you all enjoy 🙂

Serves 2

Ingredients:

  • 160g fine green beans, halved
  • 1 large potato, peeled and cut into small chunks
  • 400g can of chopped tomatoes in tomato juice
  • 2 tbsp olive oil
  • 1/4 tsp ground allspice
  • 1/2 tsp onion granules
  • 1/2 tsp garlic granules
  • 1/2 tsp dried oregano
  • Salt & Pepper

Method:

  1. In a pan, put the potato and oil and gradually fry for 3-4 minutes.
  2. Add all the seasonings and mix well.
  3. Add the tomatoes and cook for a couple of minutes.
  4. Put the beans in the pan, mix and cover. Leave to cook for 15-20 minutes or until the potatoes are cooked through.

Best served hot.