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Lentil, Rocket, Mango and Halloumi Salad
Tin of green lentils
Bag of Rocket leaves
Half a mango
Grilled Halloumi
For the Dressing
Balsamic
Olive oil
Squeeze of lemon
Dry fry the Halloumi in a non-stick pan or grill on a BBQ.
Rinse the lentils with hot water so they are warm and then mix in olive oil, balsamic, salt and pepper.
Then arrange the rocket on the base of the plate spoon on the dressed lentils and then top with the mango and grilled halloumi and serve!
Tofu Stir Fry
Marinated Tofu – I love Cauldron Organic Marinated Tofu Pieces – (half a pack) as they are tasty and so quick and easy to use but feel free to marinate your own tofu
Kale – large bunch, I like quite a lot to make it more into a salad as I don’t often have rice with it.
Half a red pepper
2 cloves of garlic
Half a red onion
Few stalks of asparagus (optional)
Small bunch of tender stem broccoli (you can use normal broccoli)
Splash of soya sauce or tamari
Generous sprinkle of paprika & turmeric (depending on your personal taste, start with less)
Handful of seeds, I like pumpkin and sunflower
Teaspoon of coconut oil
Fry the onion and garlic in the coconut oil
Add in the spices and seeds and fry for a couple more minutes
Add in the tofu and cook for around 5 minutes
Then add in the veg and soya sauce and cook until the veg is tender and the tofu is cooked through.
Serve on its own as a warm salad or with brown rice
Banana, cinnamon and date porridge
This is a nice simple breakfast to start your day packed full of goodness. You get potassium from the banana, and soluble fibre from the oats, which helps cut your risk of heart disease and stroke, lowers your cholesterol and they are also rich in antioxidants. You get magnesium, copper, Iron and vitamin B6 from the dates. The cinnamon will to help lower your blood sugar and risk of type 2 diabetes. It is also an anti-inflammatory, anti-viral and anti-bacterial! You then also have the added bonus of Omega 3 from the flax seeds and chai seeds which is essential for a diet that does not contain fish or meat. And that’s not all of it – there is too much to list here! Wow, talk about a breakfast with a punch!!
Half a cup of oats (use quite a small cup or glass)
Half a cup of any milk (I like to use oat milk)
Half a cup of water
1 whole banana cut up into small chunks
2 dates (or more but beware that they are very high in calories and sugar)
Sprinkle of chai and flak seeds
Teaspoon of cinnamon
Small drizzle of honey (if required)
Put the oats, water, milk, banana and cinnamon in a pan.
Bring to the boil and then let simmer until the oats are cooked.
Sprinkle the dates, flak seeds and chai seeds on top and add the honey (if needed but it is already quite sweet from the banana, cinnamon and dates).
Feta, spinach and red pepper Omelette
X2 medium eggs
Splash of milk
Teaspoon of homemade stock
2 by 3 inch wedge of feta, crumbled
1/3 of a small red onion finely diced
2 cloves of garlic crushed and chopped
Handful of baby spinach
¼ of a red pepper chopped
Sprinkle of pumpkin seeds
Fry the garlic and the onion until caramelised
Meanwhile, whisk the egg, adding in a splash of milk, the stock, salt and pepper.
Add in the red pepper with the onion and garlic and fry for a couple of minutes. Once the pepper is slightly soft add in the spinach.
Cook for a few seconds util the spinach is slightly wilted and then add in the egg mixture.
Work the omelette to make sure the ingredients are evenly distributed.
Cook until the omelette starts to come away with a spatula and you can see it is golden brown underneath.
Crumble the feta and pumpkin seeds on top and then put under the grill until golden brown and the feta has melted.
Serve with some veggies or salad!
Red Lentil Dhal
This is one of my mum’s recipes and a favourite in our house. My husband and I lived off this after the birth of my son. Simple, healthy and cheap! What more could you want?!
1 Red Onion
2 Cloves of garlic, crushed and chopped
½ a standard bag of lentils
½ Teaspoon of cumin
½ Teaspoon coriander
½ Teaspoon turmeric
1 400g tin of chopped tomatoes
1 Stock Cube
Chop and fry the onions for a couple of minutes until they start to caramelise
Add in the garlic and fry for a few more minutes
Add in the lentils and fry for a few seconds
Add in the spices and coat the lentils
Then add in the chopped tomatoes and stir in
Add in 2 tins of water (using the tomato can to measure) until the lentils are covered by about ½ and inch of water – Add less rather than more water as you can always add more at the end if needed.
Crumble up the stock cube and sprinkle in.
Bring to the boil and then simmer (stirring occasionally) until the lentils are soft and the water absorbed.
Serve with brown rice or cous cous and crème fresh, chopped fresh tomatoes, cucumber and coriander to garnish.
Cauliflower Soup
Vegetable oil
White onion and/or spring onions
3 cloves garlic
Celery
Cabbage or kale or spring greens
Cooked or raw new potatoes
Endamame beans/peas/ tinned white beans such as Canneli
Vegan Stock
Salt
Coconut yoghurt
Chop all ingredients
Heat 2 tsps vegetable oil in span
Add onion and soften over a medium heat for 5 minutes
Add garlic and sea salt and cook for a further 5 minutes. Do not allow the onions and garlic to brown.
Add the roughly chopped vegetables and fry for a couple of minutes. You could add some ground coriander if you like.
Add chopped new potatoes with skin on
Add a cup of edamame beans/ peas or 1 tin Cannellini beans (or other white beans)
Add sufficient vegetable stock to cover the ingredients by 1 cm.
Bring to the boil and simmer for about 20 minutes until the potatoes are soft. (I used cooked leftover potatoes so only had to simmer for about 5 minutes).
Turn off heat and allow to cool a bit before blending the soup.
You can add some coconut yoghurt at this stage to make the soup creamier.
Warm the soup and serve with a crusty brown roll.
Cinnamon and Blueberry Vegan Pancakes
Seriously yummy pancakes, which are also quick and easy to make. Just make sure you don’t eat all the batter before you make your pancakes!
150mls Oat Milk
1/2 very ripe smashed banana
2 tablespoons of maple syrup
150g ordinary self raising flour (can use wholemeal if preferred)
1 teaspoon of baking powder
1/2 teaspoon of vanilla extract
pinch of cinnamon
pinch of salt
80g of blueberries
Blend together all the ingredients except for the blueberries. Get a non stick prying pan and put a small bit of oil in (mop up any excess with kitchen roll). Pour in the batter using a ladle and add the blueberries to the mix on top. Make sure to keep the mixture together to make a small pancake in the centre of the frying pan. Leave to cook until you start to see bubbles forming in the mixture and then flip over. Fry for a couple of minutes on the other side until golden brown on both sides.
Serve with maple syrup and extra blueberries!
sweet potato and aubergine and chickpea curry
This dish is a nice easy dinner full of great nutrients, a nice hearty dish to make during winter. Cook it up on Sunday to have for your meals for the week. Enjoy!
INGREDIENTS
X1 medium sized sweet potatoes chopped into small chunks
X1 medium aubergine cut into small chunks
X1 tin of chickpeas drained and rinsed
X400g tin chopped tomatoes
X1/4 teaspoon of turmeric
X1/2 teaspoon of cumin
X1/2 teaspoon of coriander
1 teaspoon of homemade bouillon stock
Tamari
100 grams of kale
X1 red onion
X3 small or 2 large cloves of garlic crushed chopped
Teaspoon of coconut oil
TO SERVE
Handful of fresh coriander
Small handful of pumpkin seeds
Brown rice or couscous
Bouillon stock
1 cup of nutritional Yeast
2 tbsp Garlic Granules
1 tbsp Onion Salt
2 tbsp Oregano
1 tsp celery Salt
Generous pinch of Sea Salt
1/4 tsp Black Pepper
1 tbsp Parsley
1/4 tsp Turmeric
Blend all the ingredients together in a blender and store in an airtight container.
METHOD
Fry the onions and garlic for a couple of minutes then add in the spices and fry for another couple of minutes.
Add in the aubergine, sweet potato and the chickpeas and a splash of water and fry for 5 minutes string regularly and coating the vegetables in the spices.
Add in the coconut milk, chopped tomatoes, stock, splash of Tamari and simmer until the sweet potato is tender, usually around 40 minutes or so.
Finally add in the kale and cook until the kale is wilted slightly. Making sure to take all the stalks off the kale first.
Serve with brown rice or couscous and a spoon of vegan Oatly Creamy Oat fraiche with some fresh coriander chopped on top and a sprinkle of pumpkin seeds.
Surrey, UK
