Recent Posts

Pomegranate Slaw

Pomegranate Slaw

Pomegranates are at their best right now and also readily available at a reasonable price – so there’s no reason not to incorporate them in your meals to give them a new fresh feel and a dazzling burst of red. That’s why this Pomegranate Slaw […]

Blueberry Baked Oatmeal

Blueberry Baked Oatmeal

If you have spent the summer grabbing breakfast fast in the morning thanks to your overnight oats then you need this recipe in your winter! This Blueberry Baked Oatmeal is so packed with flavour – yet sugar free – and you can grab and go […]

Roasted Carrot and Paprika Soup

Roasted Carrot and Paprika Soup

I had one of ‘those’ shopping trips this week – without checking what was in the fridge I hit the shops and was more than a little surprised that we already had 1kg of carrots in the chiller drawer when I slipped the second kilo in! So this Roasted Carrot and Paprika Soup was my no-waste rescue plan!

I do think that roasted veggies add a certain extra depth to a soup and as I was already roasting a butternut squash for a pie (recipe coming soon!) the oven was on and it was easy to pop them in. If you don’t have time to roast beforehand then by all means simply add them to the stock and boil them with the onion and garlic until soft.

Paprika is often underrated as a spice but is great for adding flavour if you don’t like too much heat. I have used a mix of smoked and spicy paprika in this recipe but you can use just smoked or just spicy depending on your preference. I also serve mine with a spray of chilli oil. If you don’t like coconut milk feel free to add single cream instead.

Roasted Carrot and Paprika Soup

October 6, 2017
: 4 large
: 5 min
: 40 min
: Easy

By:

Ingredients
  • 1kg carrots, cleaned/peeled and roughly chopped
  • 2 tablespoons olive oil
  • 2 red onions, chopped
  • 2 garlic cloves, chopped
  • 1 teaspoon smoked paprika
  • 1 teaspoon spicy paprika
  • 1 litre vegetable stock
  • 1 tin coconut milk or 250ml single cream
  • Salt and Pepper
Directions
  • Step 1 Preheat oven to 200˚C/Gas 6.
  • Step 2 Mix the carrots with 1 tablespoon of the oil on a baking tray. Roast in the oven for 30mins, they should be soft and browning on the edges.
  • Step 3 In a large saucepan, fry the onion and garlic with the other tablespoons of oil until soft.
  • Step 4 Add the paprika, carrots and stock. Bring to the boil and simmer until the vegetables are soft.
  • Step 5 When the veggies are cooked add the coconut milk or cream.
  • Step 6 Allow to cool before blending it well.
Sugar Free Breakfast Muffins

Sugar Free Breakfast Muffins

  Although these muffins have breakfast in the title that doesn’t mean you won’t want to eat them all day! These Sugar Free Breakfast Muffins are a perfect snack at any time and brilliant for lunchboxes. Or in my kids case their second (or third) […]

Flavoursome Roasted Cauliflower

Flavoursome Roasted Cauliflower

I know some people are crazy about cauliflowers but they have never been top of my fave veggies. Often they are cooked in a way which is so bland so I have resolved to find more exciting ways to make the white vegetable more exciting. […]

Beetroot and Chickpea Fritters

Beetroot and Chickpea Fritters

I’m always looking for new beetroot recipes for my family because we love it and I want to grow some next year too. The beauty of Beetroot and Chickpea Fritters is they are so versatile. They are fab in a wrap instead of falafel, they can be put in a bun as a mini burger and are perfect for a meze style spread too as delicious with salads – or even soups. They are so easy to make and freeze brilliantly so you can always have some at the ready.

Don’t be put off by the lack of ingredients – they still taste amazing.

Beetroot and Chickpea Fritters

September 22, 2017
: 4
: 5 min
: 10 min
: 15 min
: easy

By:

Ingredients
  • 150g grated raw beetroot
  • 400g tin of chickpeas, drained
  • 1 ½ tablespoons plain flour or brown rice flour
  • Salt and pepper
  • oil for frying
Directions
  • Step 1 Course grate the beetroot into a bowl. Stir through the flour, salt and pepper so its well mixed.
  • Step 2 Put the chickpeas into a food processor and blend till smooth but coarse. You will need to scrape down the sides a couple of times probably.
  • Step 3 Combine with the beetroot mix.
  • Step 4 Heat some oil in a frying pan and form flat patties from about a heaped tablespoon of the mixture in your hands. You can put the mix in the fridge for a bit to stiffen it and make this bit easier if you find it too sticky.
  • Step 5 Fry on a low heat for about 5mins each side.

Fifteen Minute Pad Thai

Fifteen Minute Pad Thai

Whenever I see Pad Thai on a menu I have a magnetic like attraction to it! There’s just something absolutely perfect about the combination of flavours and textures. Obviously I can’t eat it out every day as I would love to, so I have come […]

Spicy Sweet Potato Soup

Spicy Sweet Potato Soup

A friend and I were talking recently and she was saying how she would like to see more soups on this blog because she a) loves them b) looks at recipes and they seem to be long and overwhelming. To be a soup is a […]

Vegan Sloppy Joes

Vegan Sloppy Joes

I recently became obsessed with the concept of the Sloppy Joe. Mainly because I have never had one and probably never will. It’s on the list of things I’ve never tasted like a kebab, Big Mac, dubious southern style chicken from a faux KFC… Generally this doesn’t bother me in the slightest but I do wonder about what the various sauces as I very much believe the condiment is king.
So I studied a number of recipes and it seems the tangy BBQ element of the cooking sauce is the key. As I seem to have very much over purchased on the green lentil front so this is a great make-in-bulk dish for the freezer and is also delicious on a baked sweet potato. Or as a base for a Vegan Shepherds Pie. It’s just all-round great.

A messy eat, but certainly worth it!

Vegan Sloppy Joes

September 15, 2017
: 8 buns
: 5 min
: 40 min
: 45 min
: easy

By:

Ingredients
  • 1 red pepper
  • 1 stick celery
  • 1 medium onion
  • 2 cloves of garlic
  • 3tbsp tomato purée
  • 3tbsp balsamic vinegar
  • 2tbsp Worcester sauce or vegan equivalent
  • 1/4 tsp chilli flakes
  • 1 tsp treacle, molasses or tamarind sauce
  • 225g green lentils, washed
  • 400g tin chopped tomatoes
  • 500 ml water
Directions
  • Step 1 Mince or blend the pepper, onion, celery and garlic with a bit of the water to make a paste.
  • Step 2 Reduce down the paste in a hot saucepan for about 4-5mins.
  • Step 3 Add all the other ingredients and gently simmer with the lid off for about 35mins until the lentils are cooked through. It should not be too wet but equally if it starts to catch add a little more water. If it’s still too sloppy when you have cooked the lentils through, whack up the heat and boil off some of the liquid.
  • Step 4 Serve in rolls, doorstep sandwiches or on jacket potatoes.
Fig and Rocket Salad

Fig and Rocket Salad

There is nothing quite like a beautifully ripe fig. They have such a unique flavour which really sums up the mellow end of summer and beginning of autumn. I feel the flavour is enhanced and deepened when they are grilled or lightly cooked so their […]