In some ways these Marmite coated cashews were not my smartest idea…yes they are totally delicious but that also makes them ridiculously moreish! They are so easy to make too, just place 200g of cashews in a frying pan with a teaspoon of Marmite (or […]
Are you looking for a very quick and easy bake sale treat you can make in minutes? Or have you got an unexpected playdate you need to whip up a pudding for? Then these Marshmallow Crispies are totally for you. Simply melt together 50g butter […]
Whatever it is about putting something hot in a bun with some salad and sauce which makes some delicious magic happen, we can’t get enough of it! But you don’t always need to turn to meat or fake meat to make that happen. These Mushroom and Butter Bean Burgers are delicious and flavourful while still giving you the burger experience.
If you don’t like mushrooms or you aren’t a butter bean fan you should still give these a try as the flavour from either is not overwhelming. The butter beans provide the bulk and texture and the mushrooms the earthy, meaty flavour. Along with my secret ingredient which I use to add a savoury kick to all veggie dishes which require it – Marmite or any other yeast extract. Give it a go, it always gives that certain something without actually tasting like what it is.
To see this recipe come together in stages, go to my Instagram stories where it is saved @the_happy_food_kitchen
Mushroom and Butter Bean Burgers
- 15g dried porcini mushrooms
- 2 tbsp oil
- 500g mushrooms, chopped small
- 2 x 215g can butter beans, drained
- 2 garlic cloves, crushed
- 1 heaped teaspoon yeast extract (like Marmite)
- Step 1 Place the porcini mushrooms in a small bowl and pour over 4 tbsp boiling water and allow to steep until soft. Then remove from the bowl, pat dry and finely chop.
- Step 2 In a frying pan add 1 tbsp oil and cook the mushrooms and garlic until they are soft and any liquid has evaporated. Remove from the heat, add the chopped porcini and stir in the yeast extract so that it melts through the mushrooms.
- Step 3 Mash the butter beans well, a potato masher is great for this, until they resemble mashed potato then mix in the mushroom mix.
- Step 4 Season with black pepper to taste.
- Step 5 When cool, shape the mix into 6 burger patties ready for cooking.
- Step 6 Heat another tablespoon of oil in a frying pan and gently place in the burgers. Cook them on a medium heat for 8mins before turning and cooking for another 8mins on the other side. Add a little more oil if you need to when you turn them and keep an eye on the pan temperature. You want the outside to be golden but not burnt!
- Step 7 Serve in buns with salad.
Can’t decide between pizza or pasta for dinner? With this Pizza Pasta Bake you don’t have to! You can enjoy both at the same time as it’s packed with stringy mozzarella and provolone cheese and a rich basil infused tomato sauce. But it’s also really […]
Friday night is a ripe night for a ceili to celebrate Burns’ Night! The evening itself is held dear in Scotland where the poetry of Robert Burns is celebrated in homes or restaurants with traditional Scottish food and folk music – as well as readings. […]
Personally I am not gluten intolerant, but I’m always looking for ways to bring different foods into my diet to make it as varied as possible as this is so good for our gut flora. That means not just using wheat flour in everything and perhaps something a little different from time to time. Like these Sunflower and Pine Nut Cookies which are made with a flour created with the seeds.
These protein packed biscuits are so tasty and sweet despite having no refined sugar in them. They have a little bit of sweetness from the agave nectar / rice malt syrup / honey – you decide – but much of the sweetness and flavour comes from the delicious pine nuts which are so naturally sweet. All the seeds also means these cookies are high in omega oils. They contain no nuts, so can be put in a kids lunchboxes and are good for anyone who has a nut allergy and is looking to include more plant protein in their life.
You can top them with nothing at all, some traditional jam (I’ve used some home-made blackberry and apple because we still have lots of jars left) or you can use my 5 minute chia jam instead. If you don’t want the extra crunch of the seeds which you put to one side when making flour, then just make a flour from the whole lot and have a smoother texture.
These Sunflower and Pine Nut Cookies can be frozen, so I like to make as a double batch, wrap and just pop straight into a lunchbox box from the freezer. There are also a brilliant breakfast on the go or a post gym snack.
Sunflower and Pine Nut Cookies
- 180g sunflower seeds
- 40g pine nuts
- 50g buckwheat flour
- 2 tablespoons arrowroot
- 1 teaspoon baking powder
- A pinch of salt
- 50g coconut oil or butter, melted
- 3 tablespoons agave nectar, rice malt syrup or honey
- 1 egg
- 1 teaspoon vanilla essence
- Around 3 tablespoons of jam of your choice
- Step 1 Preheat the oven to 150°C Fan/ 180°C/Gas 4. Line a baking tray with parchment or a silicone liner.
- Step 2 In a dry frying pan toast the seeds and pine nuts by stirring them while they begin to colour. Remove from the heat and set 3 tablespoons to one side, blitz the rest in a food processor or high speed blender to make a flour.
- Step 3 In one bowl mix the seed flour, whole seeds, flour, arrowroot, baking powder and salt. Mix well.
- Step 4 In another bowl beat the egg, melted oil/butter, nectar/syrup and vanilla.
- Step 5 Add the wet mix to the dry and combine until you have a firm dough.
- Step 6 Take tablespoons of the mixture and form into round patties, make a dip in the middle for a half teaspoon of jam.
- Step 7 Bake for 10-15mins until golden brown, allow to cool before serving as they will get firmer as they cool.
Frozen vegetables are brilliant if you’re trying to eat healthy, quickly and on a budget. Which let’s fact it is our January! They’re brilliant way of eating veggies that are out of season but still at their peak, and actually finding them at reasonable price. […]
They are often the most unwelcome guest at the Christmas dinner table, but sprouts get a bad rap as they suffer from being overcooked, badly seasoned and basically unloved when it comes to the festive season. Although many of us only think to boil them, […]
It’s always so helpful to have a quick and easy recipe up your sleeve which uses store cupboard ingredients and tastes delicious too. Even better if it’s accessible to as many people as possible. These healthy flapjacks are great for those who might not be able to indulge in a traditional flapjack because of their dietary requirements. They are gluten free (with the appropriate oats), refined sugar free, nut free and vegan so also perfect for lunchboxes and playdates!
But I’m going to let you into a little secret – my absolute favourite thing about these flapjacks is the total lack of washing up they create! While I love cooking, washing up is not something I enjoy at all. So these are a complete win all round.
Allergy Friendly Flapjacks
- 100g jumbo oats
- 125g finer, rolled/economy oats
- 2 very ripe bananas, mashed
- 1 cored and grated apple
- 75g mixed sunflower and chia seeds
- 75g raisins and/or cranberries
- 50g coconut oil
- 3tbsp rice malt syrup or maple syrup
- Step 1 Preheat the oven to 180°C/350°F/gas 4 and line a brownie tin.
- Step 2 Melt the coconut oil and syrup together in a pan or for around 20 seconds in a microwave, and add the mashed banana and grated apple. Combine.
- Step 3 Add the two types of oats, seeds and dried fruit and mix well.
- Step 4 Spoon into the tin and level so it’s tightly packed.
- Step 5 Bake in the oven for 25mins until the top is lightly browned.
- Step 6 Allow to cool before serving.
Pumpkins and squashes are still bringing a burst of colour to our tables as we slip into winter. But aside from soups a lot of people ask me how they should use these cheap and plentiful veggies. They are certainly underrated as a side dish […]