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) […]
Month: September 2017
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. […]
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
- 150g grated raw beetroot
- 400g tin of chickpeas, drained
- 1 ½ tablespoons plain flour or brown rice flour
- Salt and pepper
- oil for frying
- 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.
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 […]
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
- 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
- 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.
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 […]
Breakfast is a busy time for everyone but if you are prepared you can have a delicious meal, which will really set you up for the day, which is both cheap and healthy. Granola is a staple in many households but I tend to […]