Category Archives: Vegan

Moroccan Spiced Potatoes

I love potatoes, the ultimate comfort food!

They are a great way to fill the boys up and they pair so well with onions and spices.

If you have leftovers, reheat gently and serve for breakfast with a poached egg on top.

Serves 4-6.

Ingredients

750g baby potatoes, skin on, cooked

30mls oil

2 onions, halved and cut into 1cm wedges

2 garlic cloves, finely sliced

1 tablespoon coriander seeds

1 teaspoon cumin seeds

1 teaspoon dried thyme

1/2 teaspoon chilli flakes

1/2-1 teaspoon salt flakes

2 tablespoons sesame seeds

Pepper to taste

Fresh dill

Method

In a large frying pan, heat the oil over a medium heat, cook the onion until softened, remove with a slotted spoon and set aside.

With the pan over a medium to high heat, add the potatoes, crushing them a little with your hands as you go.

While the potatoes are beginning to brown, use a mortar and pestle to lightly crush the coriander, cumin, thyme, chilli and salt.

Once the potatoes are beginning to get some colour, add the coriander mix, sesame seeds, cooked onion and garlic slices.

Stir constantly over a medium heat until the potatoes are golden and the onions are browning.

Sprinkle over the fresh dill and serve.


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Chickpea Pizza Base

Another pizza base!

I love how quickly these can be made and then personalised and the base only has three ingredients, chickpea flour/besan which I always have a box of,water and salt, too easy!

This pizza is topped with passata, chorizo, Parmesan and spring onions.

To make this vegan, just use oil in your pan and select your usual toppings.

Makes 5-6 pizza bases.

Ingredients

275g chickpea flour

750mls water

Pinch of salt

Butter and or oil

Method

Measure the flour into a large bowl.

Make a well in the centre and slowly whisk the water into the flour to form a very runny batter. Set aside for 30 minutes.

After 30 minutes, heat your grill or broiler to high.

Take a non stick, oven proof, 22/24cm frying pan and heat over medium to high heat with 10g butter and 10mls oil.

Whisk the batter, season and whisk again.

Once the butter has melted, swirl around the pan and add 200mls of batter.

Swirl the pan and pop back on the heat.

Cook for 3-4 minutes until the surface appears to dry a little.

Now slide the pan under the grill, my pan doesn’t have an oven proof handle so I have it sticking out away from the heat!

Grill for 3-4 minutes until colouring.

Now you can choose to top the pizza and grill again to melt your toppings or as I do, make all the bases and then bake them in a 210 degree Centigrade oven until the toppings have melted, less than a minute for the pizza in the picture.

Smashed Indian Potatoes

These are very moreish! 

What’s not to love really, spicy, crunchy potatoes are always a winner!

Although I’ve included boiling the potatoes in the recipe, leftover spuds from the day before will work just as well and don’t peel them! The skins help to hold them together.

If you have any leftovers, and I doubt that you will, keep them for breakfast, reheat the potatoes and pop a fried egg on top, absolute heaven!

Serves 6.

Ingredients 

1kg baby potatoes

30g ghee, butter or oil

1 teaspoon yellow mustard seeds

1 teaspoon cumin seeds

1 teaspoon chilli flakes

1 teaspoon salt flakes

Method

Bring a large pan of salted water up to the boil. Add the potatoes and boil until cooked, mine took 15 minutes.

Drain the potatoes and leave them to cool.

Once they are cool enough to handle, gently squeeze the potatoes until they break in two in rough uneven pieces.

In a large frying pan, heat the ghee or oil over a high heat. Add the mustard, cumin, chilli and salt.

As soon as the mustard starts popping, around 30 seconds, add the squashed potatoes and stir through.

Reduce the heat to medium and fry until the potatoes are coloured and crispy.

Homemade Barbecue Sauce

This is easy to make, has tonnes of flavour and is a huge hit with my boys.

Uses wise, I have slow cooked pork and beef with it, brushed it onto meat and chicken on the BBQ, stirred it through noodles for a quick after school feed and middle son uses it as pizza sauce!

I triple the recipe to give me four jars of sauce as it keeps well if you sterilise your jars and lids.

Ingredients

15mls oil

1 red onion, diced

4 garlic cloves, roughly chopped

50mls balsamic vinegar

75g brown sugar

250mls passata

50mls gluten free soy sauce

50mls gluten free Worcestershire sauce

1 red chilli, deseeded and chopped roughly

1 teaspoon ground cumin

1 teaspoon dried oregano

Method

In a medium pan, heat the oil over a medium heat and add the onion, cook for 7-10 minutes and then add the garlic. 

Cook for two minutes and add the balsamic vinegar, scrape any caramelised bits off the bottom of the pan and simmer the vinegar until it has reduced by half.

Now add the sugar, passata, soy sauce, Worcestershire sauce, chilli, cumin and oregano.

Bring up to the boil and simmer for 15-20 minutes until thickened and darkened.

Sterilise your jars now if you are making extra.

Use a stick blender to whizz to a lump free sauce.

Pour into sterilised jars if you have made extra.

Black Bean And Beetroot Burgers

Well, what can I say……… my meat eating carnivore sons wolfed these down!

Non coeliacs had them in a brioche bun and us coeliacs had them with sweet potato wedges, absolutely delicious and healthy to boot! 

I have got into the habit of buying dry black beans in bulk, cooking up a big pan of them and freezing portions in boxes for later use, hence the non tin quantity.

Makes six large burgers and 8 regular sized burgers.

Ingredients

30ml olive oil

180g onion, finely diced

2 garlic cloves, finely chopped

200g carrots, peeled and grated

380g beetroot, peeled and grated

2 teaspoons ground cumin

3 teaspoons ground coriander

1/4-1/2 teaspoon chilli powder

70g fresh coriander, stalks and leaves

600g cooked black beans

Salt and pepper to taste

Method

Preheat the oven to 200 degrees Centigrade, line two baking sheets with baking parchment.

In a large frying pan, heat the oil and cook the onion for 5 minutes over a medium heat.

Add the garlic and cook for 2 minutes then add the grated carrot and beetroot, stir and cook for 3-4 minutes.

Stir in the ground cumin, ground coriander and chilli. Tip into a large bowl.

In a food processor, process the beans and fresh coriander until you have a loose crumble. Tip into the bowl with the beetroot mix.

Season with salt and pepper and then use your hands to combine the ingredients.

Once they are thourghly combined, divide the mixture and squeeze into patty shapes with your hands.

Lay each burger on the baking sheet until all of the mixture is used.

Drizzle each patty with a little olive oil and then bake for 20 minutes.

Use a large fish slice to lift the patties carefully as they are a bit on the crumbly side. I topped ours with avocado and Persian feta.


Red Chilli Rice


I love this rice for popping into burritos along with what we call taco coleslaw.

Apart from being a gorgeous colour, this rice has bags of flavour and can really stand alone if you are having it as a side dish.

Leftovers reheat well and I send the boys to school with rice filled wraps too, anything to fill them up!

Serves 6-8.

Ingredients

1 x 400g tin crushed tomatoes

1 small onion, peeled and quartered

2 garlic cloves, peeled

1 chipotle chilli in Adobe sauce

1 tablespoon dried oregano

1 tablespoon dried dill tips

1 lime, juiced

75g butter or oil

400g basmati rice

750mls water

Method

Combine the tomatoes, onion, garlic, chipotle chilli, oregano, dill, lime juice and salt in a food processor and whizz to make a loose paste.

Heat the butter in a pan that you will use to cook the rice.

Pour in the tomato paste and simmer gently for 30mins until dark and thickened.

Add the rice to the pan and cook for 1 minute and then add the water, stir, cover and bring up to the boil.

Simmer for 18 minutes, turn the heat off but leave the lid on.

After 10 minute rest, remove the lid, stir the rice and serve.

Mexican Peanuts


With no added fat, these little peanuts pack a punch, especially if you add more cayenne. As these were made as a nibble for one of my youngest sons party they are less spicy to suit the younger taste buds!

Ingredients

375g raw peanuts

4 limes, juiced

1 teaspoons smoked paprika

1 teaspoons garlic powder

A pinch of cayenne pepper

1/2 teaspoon salt

Freshly ground pepper

Method

Preheat your oven to 110 degrees centigrade. Line a baking sheet with baking parchment.

Pour the nuts onto the prepared tray and bake for 30 minutes.

While the nuts cook, mix the lime juice, smoked paprika, garlic powder, cayenne pepper, salt and pepper.

After the thirty minute bake, tip the nuts into the lime mix and tip back onto the tray with the baking parchment still on it.

Return to the oven and bake for 20 minutes.

Allow to cool before serving.