Mixed grain and sweetcorn fritters.

We had one of those lunch times when you have leftovers, but, you really don’t fancy a total re run of what you had yesterday!
So, I thought hmmm…..what haven’t we had in ages?
Sweetcorn fritters!
We had some cooked mixed grains to use up too. #kitchenexperiment time!
They are also uber cheap to make!

This recipe makes 12.

Ingredients:

8tbsp gram flour
8tbsp mixed grains. Mine had split peas, split lentils, rice and barley I believe. Most things would be ok but, I’d avoid more mushy types.
4tbsp sweetcorn
1cup water
Seasoning to taste. I used salt, pepper and chili flakes in mine.

Method:

So simple!
Place all of the ingredients in a large bowl and mix thoroughly.
Making sure you haven’t got lumpy gram flour. You are looking for a thick ish batter. That holds together but, still drops off the spoon.
Heat large frying pan with a little oil in it. You may need to top up oil as you go along. Just use your intuition.
Cook on both sides until Browning.
I chose to keep mine in a moderate oven until we ate them. It you van also just serve them straight away.

Enjoy!

Kale, sweet potato and lentil stew.

Its a while since I posted a recipe! So, I thought I’d share this lovely idea we had for dinner tonight.
Inspired by a bargain 20p bag of kale and a craving for lentils, I came up with this! This actually cost me around £1.20! Of course that’s reduced Price but, even with full price, it’s a cheap meal. You could replace kale with cabbage easily.

Ingredients:
150g Brown/green lentils
250g or there abouts sweet potato
1 red onion
1 carrot
1 garlic clove
1 bag kale
1 bay leaf
1tsp dried thyme
Veg stock to cover (as per photo)
A little oil and seasoning

Method:
Chop carrot into small cubes, potato into slightly larger cubes and set aside.
Next thinly slice onion and chop up garlic.
Pour a little oil into a large pan and saute onion and garlic until soft.
Add carrot and potato. Keep on a medium heat stirring all the time. The veg should start to soften a little.
Now add lentils, thyme and the bay leaf. Combine well.
Cover the pans contents with veg stock (around 2 inches above) like in the photo above. Bring to the boil and simmer until lentils are cooked and veg is soft. Of you require more liquid, add as needed.
Have a taste and season as per your want.
Now reduce heat and throw in the kale. Cover for a clue of minutes so it starts to wilt. Now mix together and het it through.
Serve and enjoy!

Spicy coconut and peanut Asian inspired noodle ‘soup’

So this one is more of a guide than a recipe. I reckon it’s pretty easy to adapt this to your needs and wants.
This is really cheap to make and soooo tasty.
I had a real craving for something spicy for lunch. So I made this!

For two servings I used
1 165ml (small cans like this are 4 for 99p in b and m (UK)) of coconut milk.
Veg stock (will explain amount in method)
Juice of half a lime.
Thinly sliced/shaved carrot and courgette.
Rice noodles or similar. 
1dsp peanutbutter
1mild chilli (to taste!)
Courgette and carrot slices. As much as you fancy! You can also use other veg like mini sweetcorns, spring onion or maybe even small bits of broccoli.

Method:

Simply cut, slice (or use whatever handy kitchen gadget you have) carrot and courgette into thin slices. Place in bottom of swerving bowls.
Look at how to cook your rice noodles. Some require pre soaking. Mine did so, I did that whilst I did the next bit.
In a pan, put the coconut milk and enough veg stock to fill the bowls you are using. I used about 3/4pt. Add peanutbutter and heat, stirring.
I chose to chop the chill into slices and infuse the soup with its spiciness! Now add the lime juice and taste. If it’s spicy enough, remove chilli now. If it’s too spicy add a little more stock and lime juice. Make this to your taste.
Now add noodles for a couple of minutes and make sure it’s hot enough.
Pour the mix over your veggies and serve! Add chopped peanuts or cashews if you fancy it.
Enjoy!

I hope that males sense. Le I said, it’s a guide or an idea really. We really enjoyed this simple but MEGGA tasty meal!

Spicy coconut and peanut Asian inspired noodle ‘soup’

So this one is more of a guide than a recipe. I reckon it’s pretty easy to adapt this to your needs and wants.
This is really cheap to make and soooo tasty.
I had a real craving for something spicy for lunch. So I made this!

For two servings I used
1 165ml (small cans like this are 4 for 99p in b and m (UK)) of coconut milk.
Veg stock (will explain amount in method)
Juice of half a lime.
Thinly sliced/shaved carrot and courgette.
Rice noodles or similar.
1dsp peanutbutter
1mild chilli (to taste!)
Courgette and carrot slices. As much as you fancy! You can also use other veg like mini sweetcorns, spring onion or maybe even small bits of broccoli.

Method:

Simply cut, slice (or use whatever handy kitchen gadget you have) carrot and courgette into thin slices. Place in bottom of swerving bowls.
Look at how to cook your rice noodles. Some require pre soaking. Mine did so, I did that whilst I did the next bit.
In a pan, put the coconut milk and enough veg stock to fill the bowls you are using. I used about 3/4pt. Add peanutbutter and heat, stirring.
I chose to chop the chill into slices and infuse the soup with its spiciness! Now add the lime juice and taste. If it’s spicy enough, remove chilli now. If it’s too spicy add a little more stock and lime juice. Make this to your taste.
Now add noodles for a couple of minutes and make sure it’s hot enough.
Pour the mix over your veggies and serve! Add chopped peanuts or cashews if you fancy it.
Enjoy!

I hope that males sense. Le I said, it’s a guide or an idea really. We really enjoyed this simple but MEGGA tasty meal!

'creamy cheesy vegetable gratin'

I had some bits of veg to use up and a new pot of #nutritionalyeast I was dying to open so, I had the idea for a gratin style dish for tonight’s dinner.
With it I have served some thick cut sweet potato wedges. The sweetness compliments the creamy sauce nicely.

Ingredients:
(feel free to alter veggiesto suit you)
A head of broccoli
1/2 cauliflower
Handful of French beans
1 large leek
1.5pt soya milk (or none dairy milk of choice)
3 heaped tbsp nutritional yeast
1tsp mustard
1tsp heaped dried parsley
1/2 tsp each ketchup, garlic powder, turmeric.
2 heaped tsp corn flour (and a little ‘milk’ to mix)
Salt and pepper to season.

Method:

Cut veg to bite size pieces and Blanche until just softened.
Drain and put to the side.
In a large pan, place the milk and all of the other ingredients apart from the cornflour and seasoning.
Using a whisk, combine ingredients and heat until bubbling. Now add the cornflour mix. Stirring all the time until thickening. Being careful not to burn yourself, have a taste and season to your own tastes.
Simply pour sauce over veg and bake in an appropriate oven proof dish for around 20 minutes until Browning on top.
Enjoy!

Fennel and chickpea tagine

I have used some more slightly more expensive ingredients here BUT!….!
I made the preserved lemons myself and got the fennel reduced yay! Fennel is one of those veggies that you look at in the reduced section and think ‘yeah, but what do I do with it!?’ Here is a perfect recipe for using it in!
The agave is also a more expensive purchase but, a little goes a long way! I find a lot of Vegans have it in the stock cupboard anyway. if you do eat Hone, you could use that instead. Bt, you may require more than a teaspoon.
This recipe makes enough for 2-3 people. If you wish to make it go further, add the second tin of chickpeas.

Ingredients:

2 large onions
2 fennel bulbs
1-2 tins chickpeas
1/2 preserved lemon.
Green olives (however many you fancy!)) Black would be ok too)
Enough veg stock to cover veggies
1tsp agave
2tsp Zaatar (check out http://en.m.wikipedia.org/wiki/Za’atar for a description)
1tsp smoked paprika
Pepper
Oil for frying

Method:

Rougly chop the onion and fennel bulb. (top and tail the fennel and discard any tough looking outer parts)
Heat a little oil in a large pan. Saute the onion and fennel until just Browning.
Chop the preserved lemon into small chunks and add to pan
Now add the zaatar, paprika and a decent amount of freshly ground pepper. Stir together well on a low heat.
Now add the agave along with enough veg stock to cover the veggies.
I put mine I to a slow cooker at this point and cooked for a couple of hours on high. You can also do this in the oven (covered) or on the hob.
When the veggies are nice and soft, a little before serving, add the chickpeas and olives.
Now is a good time to check seasoning. Adjust to your personal taste.
I served mine with couscous.
Enjoy!

Mixed seed and almond pesto

Oh yum yum yum!
This is very tasty and so simple! Enjoy it hot ow cold. It can be added to hummus too! I bought everything, apart from the pasta, from lidl!

Ingredients:
1/3 cup mixed seeds
Approx 20 almonds
1large clove garlic
1tbsp nutritional yeast
Olive oil
Lemon juice

Method:
Place seeds and nuts in a tub/bowl or whatever you have that’s suitable. Cover with water and soak for at least half an hour.
Drain seeds and nuts and place them in a food processor along with the garlic and nutritional yeast.
Whizz together and add a good squeeze of lemon juice. Whilst still whizzing, drizzle in oil to make a ‘pesto’ consistency.
Meanwhile, cook your pasta.
Drain but keep a little of the water.
Add as much pesto as you desire to the pasta, using the reserved water to help it coat the pasta.
I like to sprinkle a bit of nutritional yeast over the top too :0)
Enjoy!

Vegan ‘all day breakfast’ fritatta

This one is nice and easy!

This makes a large frying pan sized Fritatta. It’s great hot and cold plus, it uses up ingredients!

I used:
3cups gram flour and 4cups water 1heaped tsp smoked paprika.
Mix together to form the ‘egg’ making sure it’s not lumpy. (use a fork)
Set aside.

Filling:

1large potato, cubed.
1onion, roughly chopped.
1green pepper roughly chopped.
2 Sliced pre cooked vegan sausages.
1 handful mushrooms, sliced.
You need enough filling to fill the pan enough so you can’t see the bottom. Imagine what you want in your slice and you can’t go wrong!

Method:

I chose to steam my potatoes in the microwave, you might want to boil. Until just soft. Drain and set aside.
Now heat a tbsp veg oil in your pan.
Add potato and saute until Browning. Add onions and continue to cook until softened. Add other ingredients and continue cooking until everything is cooked through.
Have a loom at how much online in the pan. If outlooks dry, ads a little more.
Not pour in the gram flour mix. Turn the heat down so as not to burn anything. Use your judgment regarding how much you need for in your pan. You need to still see some filling but completely cover everything.
This part takes ten minutes or so. Watch until it’s going solid around the edges. Now rum a knife around the edge to loosen it.
Now the messy bit!
Its flip time!
A great tip we picked up is to have a wet plate ready. Place it over the fritatta flip the pan upside down and slide it back in!! You will leave residue on the plate but that’s fine.
Leave it cooking for a few mins (test it as you would a cake to make sure its cooked through)
Turn onto a plate and eat! Yum yum yum!!

Creamy Garlic mushroom beans (vegan)

This was a bit of am experiment but it turned out very well as a tasty side dish for two!

Ingredients:
1small onion thinly sliced
1 garlic clove finely chopped
Approx 6 decent size mushrooms sliced
1300g tin pinto beans
1 tbsp nutritional yeast
1tsp mustard
2tsp plain flour
200ml soya milk
1tsp dried parsley
Salt and pepper to taste
Oil for cooking onions and garlic.

Method:

Add a little oil to a saucepan, heat and saute onions until soft. Add garlic and cook for a further few minutes until just Browning.
Now add mushrooms and parsley. Cook throughout.
Throw in the beans and warm through.
Now, add the flour. This must coat the Pam’s contents well. Make sure you keep moving them around so as not to let it burn. You will notice it Brown a little.
Now add milk, bringing it to a gentle simmer. Keep stirring, scraping the bottom of the pan so all is mixed in.
You will notice the sauce thickening.
Now add the nutritional yeast and mustard.
Season to your own personal taste.
Enjoy!

Cranberry and hazelnut chewy cookies
This makes about 9 cookies.
Ingredients:
120g mix of fruit/nuts. For mine I used cranberries and hazelnuts bit you can chuck in what you have.
100g oats
50g vegan margarine
20g light Brown sugar (put in another 5g if you a really sweet cookie)
25g rice flour.
1tbsp soya milk.
Method:
Cream together butter and sugar, then mix together everything else minus the milk.
Now introduce the milk. You are looking for a sticky mix here. One you cam handle bunt it gets stluck to your fingers!
Now take a palm sized blog and shape into a ‘pattie’ (like you would a little veggie burger)
Place each cookie on a lightly greased baking sheet.
Bake on 180c for around 10-15 minutes until browned.
Allow to cool on rack and eat with a nice cuppa!
Enjoy!

Cranberry and hazelnut chewy cookies

This makes about 9 cookies.

Ingredients:
120g mix of fruit/nuts. For mine I used cranberries and hazelnuts bit you can chuck in what you have.
100g oats
50g vegan margarine
20g light Brown sugar (put in another 5g if you a really sweet cookie)
25g rice flour.
1tbsp soya milk.

Method:

Cream together butter and sugar, then mix together everything else minus the milk.
Now introduce the milk. You are looking for a sticky mix here. One you cam handle bunt it gets stluck to your fingers!
Now take a palm sized blog and shape into a ‘pattie’ (like you would a little veggie burger)
Place each cookie on a lightly greased baking sheet.
Bake on 180c for around 10-15 minutes until browned.
Allow to cool on rack and eat with a nice cuppa!
Enjoy!

A Super #guestblog from ‘Mr Fullbellies’himself! 

Smoky Bean Burgers on Rye Caraway Rolls



Inspired by my love of Americana I made a foolhardy attempt to recreate the Rueben’s Sandwich as a vegan burger. Here’s what I did:



Part 1 The Burger Rolls



Weigh 400g Wholemeal bread flour, 100g Rye flour, 1tbsp caraway seeds, 1 sachet of easy bake yeast and a generous pinch of salt and mix together.

Add 300ml of warm water and mix well, turn out on to a work surface an kneed for 10 minutes or until you get bored.

Leave in a covered bowl for 1 to 2 hours in a warm place until doubled in size

Shape into 8 rolls and leave to prove for a further 30 minutes

Place the proved rolls on a suitable tray and into a oven heated to 190 degrees Celsius for 20 minutes or until light browned.



Part 2 The Smoky Bean Burgers



Take a 400g tin of mixed beans, 1/3rd cup of oats, 2tbsp tomato ketchup, 1tsp smoky Tabasco, ½ tsp smoked paprika, ½ tsp yellow mustard powder, ½ tsp garlic powder, ½ granulated onion powder and squash together with your hands. The mix is ready when you can form it into patties; I was able to make 4.

Bake in the oven at 200 degrees Celsius for about 20 minutes turning halfway



Part 3 Plating up

Cut the rolls in half and spread the the top generously with sweet mustard. Place the burger on the bottom half top with a generous amount of sauerkraut, and gherkins.

Enjoy with your favourite sides; my favourites are coleslaw and thin cut chips.

A Super #guestblog from ‘Mr Fullbellies’himself!

Smoky Bean Burgers on Rye Caraway Rolls

Inspired by my love of Americana I made a foolhardy attempt to recreate the Rueben’s Sandwich as a vegan burger. Here’s what I did:

Part 1 The Burger Rolls

Weigh 400g Wholemeal bread flour, 100g Rye flour, 1tbsp caraway seeds, 1 sachet of easy bake yeast and a generous pinch of salt and mix together.

Add 300ml of warm water and mix well, turn out on to a work surface an kneed for 10 minutes or until you get bored.

Leave in a covered bowl for 1 to 2 hours in a warm place until doubled in size

Shape into 8 rolls and leave to prove for a further 30 minutes

Place the proved rolls on a suitable tray and into a oven heated to 190 degrees Celsius for 20 minutes or until light browned.

Part 2 The Smoky Bean Burgers

Take a 400g tin of mixed beans, 1/3rd cup of oats, 2tbsp tomato ketchup, 1tsp smoky Tabasco, ½ tsp smoked paprika, ½ tsp yellow mustard powder, ½ tsp garlic powder, ½ granulated onion powder and squash together with your hands. The mix is ready when you can form it into patties; I was able to make 4.

Bake in the oven at 200 degrees Celsius for about 20 minutes turning halfway

Part 3 Plating up

Cut the rolls in half and spread the the top generously with sweet mustard. Place the burger on the bottom half top with a generous amount of sauerkraut, and gherkins.

Enjoy with your favourite sides; my favourites are coleslaw and thin cut chips.

Tea soaked’ mincemeat cake.

This recipe was inspired by a couple of old recipies I used to male pre vegan.
It was a lite bit of a gamble but, it’s Workd out really well! Very cheap to do as well!
It’s January (at time of writing) and jars of mincemeat are reduced to ridiculously low prices. Buy them and store them for later!!

Ingredients:

1/2pt strongly brewed tea.
1 jar mincemeat  (411g style)
1 handful dried fruit, seeds, nuts (whatever you have in really)
9oz self raising flour
2tbsp soya or other dairy alternative milk.

Method:

This cake has two stages of prep.
1: This can either be done over night or left to soak in the day for a minimum of 4hours.
Empty jar of mincemeat into a bowl. Add the other fruit and the tea. Cover.

2. Next day, pre heat oven to 180c.
Grease and if the tin needs it, line a loaf or round cake tin (see photo)
Now simply combine the soaked mix with the flour and milk. Stir well and pour into the tin.
Bake for around 2hours. I covered mime as it started to Brown too much.
Use a knife/knitting needle to test middle. If it pulls out cleanly, it’s cooked.

Leave to cool in the tin before you turn it out.

Enjoy!!

Curried cabbage and sweet potato hash

Ooh this was yum!
Bit of a fridge emptier recipe. Great to use things up.
This makes enough for 3 decent servings. Can be used as an accompaniment to say, sausages or a roast/loaf.
It also re heats pretty well.

Ingredients:
For curry paste;
1tbsp curry powder
1dsp oil
1tsp lemon juice
1tsp soya sauce
1tsp Garam masala
1/2tsp cinnamon
1/2tsp turmeric

Veg:
2large handfuls thinly sliced cabbage
2 large sweet potatoes
2 onions sliced
1 large garlic clove
A couple of tbsp water to get the cabbage cooking
A little oil for frying.

Method:

1. Simply combine all the paste ingredients and set aside.
2. Peel sweet potato and cut into bite size chunks.
3. Either place in microwaveable bowl and cover, cook for approx 10mins until soft OR boil in a pan of water until soft. Set aside.
4. Place the onion into a large frying pan/wok and saute in a little oil until softened. Add garlic and cook until aromatic and just browning.
5. Add cabbage and stir fry until softening. I added a couple of tbsp water and put the lid on to steam but, that’s up to you.
6. Add curry paste and mix well. Now add the sweet potato. Keep stirfrying until all ingredients are fully heated through and nicely coated in the paste.
You could also add some chick peas or cooked brown/green lentils for a more substantial dish.

Enjoy!

#vegan sausagerolls part two!

So, this really was the big test! I’m so glad to tell you it worked!!

Method:
So, I cut the defrosted block of puff pastry in half and rolled it out as per the photo above.
I split the filling in half.
One half I grated some soya cheese over and the other has some cranberries mixed in.
I put the mix on the pastry and pressed it into a ‘sausage’.
I brushed soya milk on the ends and folded them over and rolled to make a big ‘sausage roll’.
Using a sharp knife, I cut the ends off (as they aren’t fully stuffed and neet)
Then cut 8 chunky ‘sausagerolls’ brushed with soya milk.
Baked on a baking sheet until golden.
I also put bits on top (cheese/sesamee seeds) but that’s totally up to you!

#vegan sausageroll invention part one!
Goodness knows if this will work or just fall to pieces tomorrow!
This is going to be the filling
It is,
Dehydrated soya mince (using veg stock to rehydrate)
Brown and green lentils (again cooked in veg stock)
Finely chopped onion
Finely chopped mushrooms
Mixed seeds and sesamee seeds
Salt
Pepper
Oregano
I simply pushed them all together with a potato masher until they are starting to come together.
I have made sure it’s seasoned well. It tastes really nice and would make a fab stuffing if nothing else!
Fingers crossed!

#vegan sausageroll invention part one!

Goodness knows if this will work or just fall to pieces tomorrow!
This is going to be the filling
It is,

Dehydrated soya mince (using veg stock to rehydrate)
Brown and green lentils (again cooked in veg stock)
Finely chopped onion
Finely chopped mushrooms
Mixed seeds and sesamee seeds
Salt
Pepper
Oregano

I simply pushed them all together with a potato masher until they are starting to come together.
I have made sure it’s seasoned well. It tastes really nice and would make a fab stuffing if nothing else!

Fingers crossed!

'Quick to make' lentil loaf
This is a quick recipe for thnose ‘don’t know what to have’ days! The recipe is not exact, it’s more of a guide! It’s uber cheap and really tasty! Not to mention vegan and healthy!
Ingredients:
250g red lentils cooked until soft in veg stock.
1large onion finely chopped
1fat garlic clove (finely chopped)
1handful grated vegan cheese of your choice (I like Tesco smoked soya-made by sheese)
1large carrot grated
2slices wholemeal bread broken into breadcrumbs (don’t worry about small pieces it all blends in!)
Pinch salt
Plenty of pepper to season
Method:
Make sure the cooked lentils are drained of excess moisture and place them in a mixing bowl.
Fry onion with a little oil until just brown. Then add the garlic and grated carrot until they smell awesome and start to soften.
Now simply add all the other ingredients and mix really well!
Turn into an oiled suitable loaf dish and bake on 190c for 45minutes or until Browning on top.
Turn out when cooled enough to be more solid!
Can be eaten hot or cold!
Enjoy!

'Quick to make' lentil loaf

This is a quick recipe for thnose ‘don’t know what to have’ days! The recipe is not exact, it’s more of a guide! It’s uber cheap and really tasty! Not to mention vegan and healthy!

Ingredients:
250g red lentils cooked until soft in veg stock.
1large onion finely chopped
1fat garlic clove (finely chopped)
1handful grated vegan cheese of your choice (I like Tesco smoked soya-made by sheese)
1large carrot grated
2slices wholemeal bread broken into breadcrumbs (don’t worry about small pieces it all blends in!)
Pinch salt
Plenty of pepper to season

Method:

Make sure the cooked lentils are drained of excess moisture and place them in a mixing bowl.
Fry onion with a little oil until just brown. Then add the garlic and grated carrot until they smell awesome and start to soften.
Now simply add all the other ingredients and mix really well!
Turn into an oiled suitable loaf dish and bake on 190c for 45minutes or until Browning on top.
Turn out when cooled enough to be more solid!
Can be eaten hot or cold!
Enjoy!