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Jerk sweet potato & black bean curry

Jerk sweet potato & black bean curry

go site Prep: 50 mins Cooking: 45 mins Difficulty Level: Easy Serves: 10 Ingredients 2 onions, 1 diced, 1 roughly chopped 2 tbsp sunflower oil 50g ginger, roughly chopped small bunch coriander, leaves and stalks separated 3 tbsp jerk seasoning 2 thyme sprigs 400g can chopped tomato 4 tbsp red wine […]

Sriracha Sauce

Sriracha Sauce

get link   What is sriracha, pronounced seer-RAH-shah? Well, it is a hot chilli sauce named after a town in Thailand from which it originated. It is also known as rooster sauce because the California-made Huy Fong brand features a rooster on the bottle.The general recipe for sriracha […]

Hummas

Hummas

 

Ingredients

  • 1 can (19oz / 540ml) chickpeas, rinsed and drained (Keep liquid from the can)
  • 3 tablespoons of sesame tahini or peanut butter (45ml)
  • 1 glove of garlic, minced
  • 1 teaspoon of cunim
  • 1/8 teaspoon of cayenne pepper
  • 2 tablespoons & 1 table spoon of extra virgin olive oil (divided)
  • 1/3 cup aquafaba (it’s the juice from the chickpeas)
  • Juice of 1/2 lemon
  • Salt to taste
  • Pinch of smoked paprika

Method

  1. In a food processor, process chickpeas, tahini, garlic, cumin, cayenne pepper, 2 tablespoons (30 ml) olive oil, aquafaba, lemon juice, and salt until smooth.
  2. Transfer to a serving bowl, drizzle with 1 tablespoon (15 ml) olive oil and sprinkle with smoked paprika.
Sweet Potato Black Bean Stew

Sweet Potato Black Bean Stew

  Portion: 4-5 Prep: 10 mins Cooking: 25-30 mins Ingredients: Olive oil 2 large garlic cloves, crushed 1/2 large red onion, diced 1/2 tsp ground coriander 1 heaped tsp of turmeric 1/2 tsp cayenne pepper Pinch of chilli flakes 1/2 tsp paprika 2 large sweet […]

Vegan One Pot Risotto

Vegan One Pot Risotto

INGREDIENTS Serves: 3-4 250g arborio rice 1L veg stock 3 cloves garlic 1 red onion 250g shiitake mushrooms (can be replaced with others of choice) 4 tbsp white wine (can be replaced with more veg stock) 1.5 tbsp oil salt and black pepper to taste […]

Vegan Red Thai Curry

Vegan Red Thai Curry

INGREDIENTS

  • 200g wholewheat noodles
  • 3 cloves of garlic
  • small piece of ginger
  • 2 chillies
  • 2 tins of coconut milk
  • 1 tbsp maple syrup
  • 2 tbsp curry powder
  • 2 pinches of black pepper
  • 50g beetroot
  • 4 scallions chopped roughly
  • 450g firm tofu chopped
  • 3 tbsp tamari
  • 2 red peppers
  • 1 head of pak choi
  • handful of coriander
  • 1 lime

INSTRUCTIONS

  • Cook your noodles according to the packaging instructions
  • Add the garlic, ginger, chillies, coconut milk, maple syrup, curry powder and beetroot to a blender and blend to a paste
  • With a pan on a high heat, add the scallions
  • Drain and chop your tofu into small cubes and add to the pan
  • Pour in 3 tbsp of tamari
  • Chop the peppers and pan choi and add
  • Pour in the paste
  • Chop in a handful of coriander and squeeze in the lime
  • Add the noodles and plate it up!

My Diary

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INGREDIENTS

  • 200g wholewheat noodles
  • 3 cloves of garlic
  • small piece of ginger
  • 2 chillies
  • 2 tins of coconut milk
  • 1 tbsp maple syrup
  • 2 tbsp curry powder
  • 2 pinches of black pepper
  • 50g beetroot
  • 4 scallions chopped roughly
  • 450g firm tofu chopped
  • 3 tbsp tamari
  • 2 red peppers
  • 1 head of pak choi
  • handful of coriander
  • 1 lime

INSTRUCTIONS

  • Cook your noodles according to the packaging instructions
  • Add the garlic, ginger, chillies, coconut milk, maple syrup, curry powder and beetroot to a blender and blend to a paste
  • With a pan on a high heat, add the scallions
  • Drain and chop your tofu into small cubes and add to the pan
  • Pour in 3 tbsp of tamari
  • Chop the peppers and pan choi and add
  • Pour in the paste
  • Chop in a handful of coriander and squeeze in the lime
  • Add the noodles and plate it up!