Recipes

Butternut Squash, Chickpea & Spinach Curry

Here’s another handy tip that works great for this curry recipe. I just discovered it recently purely through curiosity in the kitchen – you can crush ginger in a garlic crusher… no really it works like a dream and then you get that fresh zingy flavour with so much less effort 🙂

I was really kindly given a copy of Happy Vegan by Fearne Cotton by a lovely lady in my classes and this is 100% inspired by her recipes… mixing chopped tomatoes and coconut milk has been a total revelation for me!

Ingredients:

½ a medium butternut squash

1 small onion

250g frozen chopped spinach

1 tin chickpeas

1 tin chopped tomatoes

1 tin coconut milk

2 teaspoon garam masala

2 teaspoon cumin

2 teaspoon turmeric

1 red chilli

2 gloves of crushed garlic

1 thumb sized piece of crushed ginger

1 teaspoon miso paste

Dash of soy sauce

1 veggie stock cube (Knorr is vegan… apparently some aren’t)

Veg oil for frying

Method:

  1. Peel the squash and dice it into 2cm chunks. Roast in a tray with some oil and salt for 20 -30 minutes until soft with some caramelisation on the edges, stirring about half way through.
  2. Microwave the frozen spinach for 5 minutes and drain of excess water.
  3. While the squash cooks dice the onion finely and fry with cumin, turmeric, garlic and ginger until the spices are fragrant and the onion is soft. Chop the chilli into small pieces and add the mixture. Add the miso paste.
  4. Drain the chickpeas and add them to the pan. Fry for a further minute or two.
  5. Add the tin of chopped tomatoes and the tin of coconut milk. Bring the boil
  6. When boiling break up and add the stock cube, then stir through.
  7. Bring the heat down and keep the curry simmering
  8. Add the dash of soy sauce.
  9. When the squash is ready add it to the mixture and stir through
  10. Serve with naan bread or rice… and perhaps a dollop of yoghurt (soy if you want to keep it vegan).

 

Recipes

Carrot & Apple Spiced Pies

Ingredients (makes 12):

1 smallish carrot

2 large apples

75g dried cranberries

1 teaspoon cinnamon

1 teaspoon nutmeg

1 tablespoon and one desert spoon of agave syrup (maybe a little more depending on your sweet tooth)

50-80g cashew nuts

50g pumpkin seeds

1 pre-rolled pastry sheet (unless you are less lazy than me and make your own)

 

Equipment: Food processor*, cupcake tray 

*you could grate the carrot & apple, and buy crushed nuts if you don’t have a processor

Method:

  1. Preheat oven to 180C
  2. Using a food processor or grater blitz the carrot & apples.
  3. Add the carrots & apples to a saucepan with a little water, the nutmeg & the cinnamon. Cook until softened (about 5 minutes mid heat)
  4. Add the cranberries & agave to the apple & carrot mix and stir
  5. Unroll the pastry. Using a round cutter or top of a large glass make round pastry circles and place them into the cupcake tray
  6. Spoon carrot & apple mix into the pastry cases
  7. Put the tray in the oven and cook for 10 minutes
  8. While cooking blitz 50-80g of cashews (depending on how nuts you want to go) & then mix with 50g pumpkin seeds. Add a desert spoon of agave syrup to sweeten.
  9. Take the tray out of the oven, add the cashew & pumpkin crust, cook for a further 5 minutes (be careful the topping can burn! If the pastry doesn’t look at all cooked at this point you may want to cook them another few minutes before adding the crumb).
  10. Let cool a bit before enjoying (perhaps with a herbal tea 😊 )

 

 

 

 

 

 

 

Recipes

Camembert, Beetroot, Asparagus & Red Onion Tart

Ok so this is quite a naughty mid-week meal with the cheese and the pasty… and the short cuts I’ve taken to make it super fast and easy, so make up for this by serving it with a lovely green salad 🙂

Ingredients:

Light puff pastry

Caramelised Onion Chutney

1 Camembert

1 packet of asparagus

125g steamed beetroot

1 red onion

salt & pepper

1 teaspoon oil

1 knob of butter

Tart Before Cooking

Method:

  1. Unroll the pastry and turn the edges over to make them slightly higher than the middle.
  2. Spread a layer of caramelised onion chutney over the pastry.
  3. Chop the beetroot into little chunks and spread them out on the pastry base.
  4. Fry the red onion for about 3-5 minutes in a teaspoon of oil until softened. Season to your taste. Spread the onion over the pastry base.
  5. Cut the Camembert in half, then chop each half into chunks. Place the chunks around the pastry.
  6. Fry the asparagus in a knob of butter until just cooked. Season to your taste. Then spread over the pastry base.
  7. Season the tart with some pepper
  8. Cook in the oven at 180 degrees for 18 minutes or until the pastry is lovely and golden and the cheese has melted.
  9. Enjoy served with a beautiful green salad.

 

 

Recipes

Spicy Mango and Noodle Salad

Everything in this is raw apart from the noodles and it has so much TASTE! Just 20 minutes prep time… the perfect midweek dinner.

 

Ingredients:

1 large mango

1/2 red pepper

1/2 orange pepper

1/2 red onion

1 chunk of cucumber

100g mange tout

100g sugar snaps

1 big red chilli

1 spring onion

1 handful of cashews

1 small bunch of coriander

2 tablespoon of rice wine vinegar

1 tablespoon white wine vinegar

1 chunk of ginger

2 limes juiced

2 nests of vegan/vegetarian noodles depending on preference

 

 

Method:

  1. chop red onion, peppers, cucumber and mango into long strips. Cut mange tout and sugar snaps in half. Place all in a bowl.
  2. Cover the chopped veg with the juice of 2 limes, and the vinegar.
  3. Boil the noodles till soft and allow to cool.
  4. Chop the spring onion and cashews roughly. Chop the ginger and chilli finely. Chop the coriander roughly.
  5. Add the ginger, coriander and chilli to the veg mix.
  6. Combine the noodles and the veg mix.
  7. Serve in bowls covered with spring onion and cashew!Mango salad