Recipes

Carrot & Coriander Soup with Ginger & Tumeric

Tumeric and ginger are SO good for us and they also make this traditional carrot & coriander soup warming and delicious.

Ingredients

4 medium carrots

1 small potato

1 small onion

1 large garlic clove

1/4 bunch of coriander (incl. stalks)

2 inch piece of ginger

2 teaspoons tumeric

1 veggie stock cube

salt & pepper

 

Method

  1. Finely chop the onion and ginger then add to a pan on medium heat. Crush the garlic into the pan too and add a little cooking oil. Add the tumeric and a little slat and pepper. Stir well.
  2. Slice carrots and potatoes into cubes. Finely chop coriander
  3. When the garlic and onion has softened add the carrots and potatoes to the pan. Also add the coriander stalks. Maybe add a little water to prevent sticking. Stir well and fry for 2 minutes
  4. Cover the carrot & potato mixture with boiling water and crumble in the stock cube. Mix well.
  5. Boil for 10-15 minutes adding more water as necessary.
  6. Make sure veg is all very soft. Then add remaining coriander and blitz with a hand blender.
  7. Enjoy with toast πŸ™‚
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 πŸ™‚

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:

Β½ 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

Chickpea and Green Bean Salad

Serves 4 (2 if pretty hungry!)

I got back from climbing earlier and I just needed something tasty and quick which wouldn’t make me feel like I had undone all the good of exercising. This was it…

Ingredients:

250g Green beans

Half a red onion

1/4 jar of partially drained sun-dried tomatoes

1 can of chickpeas

1 can of cannellini beans

200g spinach

2 teaspoons of smoked paprika

1/4 of a lemon

1 clove of garlic

Caper berries in brine

salt and pepper

Optional – corn tortillas

Method:

  1. If you want to add crispy tortillas to this recipe just pop them in the oven on about 200 degrees C to crisp up. Remember to take them out when they are crispy! (takes between 5-10 minutes depending on whether the oven is preheated and how strong it is).
  2. Chop the red onion finely and take the tops off the green beans. Chop the sun-dried tomatoes coarsely.
  3. Steam the green beans for a few minutes to your personal preference. I like to keep them with a bit of crunch!
  4. Drain and wash the chickpeas and Cannellini beans, then pour into a microwaveable bowl. Add the chopped red onion and sun-dried tomatoes (with the oil they come in). Add a crushed clove of garlic. Squeeze in the 1/4 lemon. Mix the paprika through
  5. Cover the mixture with the spinach. Microwave for 3-4 minutes.
  6. Mix thoroughly and serve topped with a couple of caper berries and the crispy tortillas πŸ™‚ Enjoy!
Recipes

Date and Macadamia Truffles

Really fast and tasty. Someone in yoga class asked me if I was going to try and say they’re healthy… well they’re better than eating a processed chocolate bar πŸ™‚

Makes about 20 truffles.

Ingredients:

50g Macadamia nuts

225g Soft pitted dates

100g dark chocolate (you can use milk, but the sweetness of the dates goes well with dark)

Method:

  1. Cut the dates roughly into halves or quarters.
  2. In a food processor blitz the Macadamia nuts, if you like a crunch of nuts keep them slightly bigger, if not blitz them more finely.
  3. Add the dates and blitz in pulses until it forms a sticky dough
  4. Roll the dough into roughly 20 small balls and put in the fridge
  5. Melt the chocolate in a glass bowl over boiled water.
  6. Roll the date balls in the chocolate and put on a board or tray covered in baking parchment. Pop them in the fridge for two hours.

 

Recipes

Egg and Veggie Bowl

Serves 2

This is a variation on Shakshouka which is delicious, very quick and easy. It can be eaten for breakfast, lunch or dinner to fit around your schedule. It takes less than half an hour to make.

 

Ingredients:

1 courgette

1 sweet pointed pepper

1 red onion

4 small tomatoes

2 teaspoons smoked paprika

1 teaspoon mixed herbs

1 teaspoon oil

4 eggs

salt & pepper

coriander to garnish

Optional: buttered toast or pitta bread

Method:

  1. Cut courgette, onion and pepper into small squares. Fry in oil until soft and then add tomato. Also add about 100ml of water. Continues to cook down until tomatoes soften and fall apart.
  2. Crack the eggs and put them directly on top of the vegetable mix. Cover with a lid and leave until eggs are cooked (time will vary depending on how runny you like the yolks).
  3. Serve in a bowl and top with lots of salt, pepper and a sprinkle of coriander.
  4. Enjoy