2 large tomatoes diced (or a handful of cherry tomatoes)
1 tin of drained chickpeas (or any bean I actually prefer black beans!)
2 cups of cooked rice
2 large handfuls of spinach
2 Tbsp. Peanut butter
1/2 tsp of mustard (any but I like Dijon!)
1 tbsp of lemon juice (the bottled stuff is mighty fine)
Salt and pepper
Spring onions and fresh herbs to garnish if you are feeling fancy
In a large pan with a little oil soften the garlic and onion for 5 minutes.
Then add in the tomatoes and chickpeas or beans and cook on a medium heat stirring frequently for 5 minutes.
Add in the rice and spinach for a further 5 minutes until the spinach wilts.
In a small bowl mix the peanut butter, lemon juice and mustard to a paste and then stir it in to the main pan.
Finally season to taste and when serving sprinkle on some spring onions and maybe fresh parsley.
Tips and cheats
I love this dish hot or cold but hot it makes a great accompaniment to a vegan burger and gherkins or even just on its own in a big bowl. Rice and beans together make a great protein source and with the added veggies you have some vital vitamins too. Who knew comfort food could be so good for you?!
1 block of frozen garlic (Again I buy it frozen but a couple of fresh cloves will work too)
2 medium potatoes diced into 2cm cubes
2 medium carrots diced in to 2cm cubes
300g mushrooms chopped in to chunks
1 cup frozen peas
1 small tin of sweetcorn drained
1 pint of gravy (I like the Sainsburys vegetable one)
1 pack of ready rolled puff pastry. (Most are vegan but do check, I use Jus Roll or Aldi)
Pre heat the oven to hot! About gas mark 8/220c
Place some oil in a large pan and gentle soften the onion, garlic, potato and carrot. Stir so it does not burn for 5 min.
Add in the gravy and cook for 10 minutes on a medium heat
Stir in the rest of the vegetables and cook for 5 minutes.
Season with salt and pepper.
Remove from the heat and spoon the mix into a pie dish.
Top with the ready rolled pastry and press down on the edges of the dish to make a seal. You can brush with melted vegan butter for a touch of luxury but I don’t usually!
Place in the oven for about 12-15 minutes until the pie is a lovely golden brown.
I like to serve it with mashed potato and tender stem broccoli.
Tips and Cheats
You can pretty much add anything you want into this pie! My kids love it and we always get empty plates. If you have left over roast veggies you can use those and just chuck into hot gravy and place in the pie dish. You might have gathered that most of my cooking is chuck it in and hope for the best type of cooking and it really is. I hate waste and generally try to use up what is left in the fridge. I would however avoid cabbage inside the pie and opt for it as a side dish!
Whisk all the ingredients together until they make a smooth batter
Heat some oil in a frying pan
Spoon a good dollop of the mixture in to the pan and watch it fluff up. It works best on a medium heat
Flip the pancake and brown off the other side.
Serve hot with your favourite toppings.
The mix makes about 16-20 depending on the size!
Tips and Cheats
You can go to town with these pancakes! Serve them with maple syrup and banana or with sugar and lemon juice or even chocolate spread! If you want them extra special throw in a cup of blueberries before you cook them. A perfect weekend breakfast.
Peel the pears and slice them in half. scoop out the core leaving enough room for the caramel.
Pop the pears in to a pan with the maple syrup and cover with boiling water.
Cook the pears until they just start to soften, this should take less than 5 minutes but will vary depending on how ripe the pears are.
Remove from the heat and drain from the liquid.
Roll out the pastry and lay the pears on top leaving enough room to cut them out.
Cut around each pear leaving a 1cm edge.
Pop the caramel in the hole where the core was.
Lay the pastry pears on a baking tray
With the scraps of pastry cut out leaf shapes and adore the pears (get as fancy as you like!)
Place into the hot oven for 12-15 minutes until the pastry is puffy and golden.
Serve warm with either vegan cream or vegan ice cream!
Tips and Cheats
If you can’t get hold of vegan caramels you can either make your own caramel sauce and spoon that in (Just melted brown sugar, vanilla and coconut cream!) or you can swap out for a spoon of vegan chocolate spread or lotus biscoff! My mum made me these as a child after seeing the recipe in a mother and baby magazine and they are still a firm favourite with my own children! They look so fancy yet are so easy to make. If you have ripe pears you don’t need to poach them first!
1 1/2 pack of plain hobnob biscuits (I use Aldi ones)
1/2 cup melted vegan butter
2 packs of vegan cream cheese at room temperature (I use Sainsbury’s which is 170g each pack)
2/3 cup of icing sugar (check it is vegan!)
1/2 cup melted coconut oil
1/3 cup lemon juice
1 bag of frozen forest fruits – defrosted (Aldi)
7 inch tin – ideally spring form or with a pop out bottom
Crush the biscuits in a food processor and add the melted butter
Use this to line your tin, a spring form tin is best as it makes getting it out a the end easier. work the mix up the sides pressing hard.
Put it in the fridge to set.
In a clean food processor add the cream cheese, icing sugar and coconut oil and blend until smooth.
Slowly add in the lemon juice.
Pour the batter into the tin with the base in it and leave it for 5 hours in the fridge to set.
Once it is set drain the defrosted fruit and adorn the top. Serve immediately.
Tips and Cheats
I used to make this dish when I wasn’t vegan and it was always a winner. If you can’t get forest or frozen fruit you can use fresh raspberries or any soft fruit. I like the tartness of the fruit against the richness of the cheese cake. You can swap the lemon juice for lime too if you want a key lime pie type flavour!
80g dairy free butter (I like the Pure sunflower or Vitalite for these)
240 ml dairy free milk (Oat works like a dream)
Strawberry jam and vegan cream to serve (Food Heaven squirty or Elmlea plant based double. )
Pre- heat the oven to GM 6 or 200c
Put all the ingredients in a bowl or food processor and mix into a dough.
Flour your hands and the work surface
Tip out the dough and bring it together to a smooth dough
Using a cutter cut out your scones.
Put on to a lined baking sheet and pop in the oven for 12 minutes.
Eat warm straight from the oven or allow to cool if you have the patience!
Tips and Cheats
If you want an even rise on your scones don’t twist the cutter as you cut them out. You can add sultanas to the mix, about 100g for fruit scones too, or cranberries, apricots, dates etc what ever takes your fancy! If you don’t eat them all at once the scones will keep for about 3 days in an air tight container, although I wouldn’t know because they never last that long!
1 packet of tofu or tempeh (we love the Tofoo Co. one)
1 tbsp Lime (or lemon) juice
2 tbsp soy sauce
2 cloves of crushed garlic
2 tsp ground cumin
1/4 teaspoon chipotle chili powder
1 large courgette (or 2 small ones)
2 peppers (we like red and yellow)
2 medium onions
grated vegan cheese
plain yoghurt (we like Koko)
Drain the tofu and gently squeeze the water from it.
In a shallow dish mix the lime juice, cumin, garlic, soy sauce and chipotle chili
Slice the tofu in to thin strips or cubes and add to the mixture. Leave it to marinade for 30 minutes.
Meanwhile slice the veggies and stir fry off in a wok or large pan.
Once the veggies are part cooked pour in the marinade mixture saving the tofu (this needs crisping off!).
Set them aside on a low heat to get nice and soft.
Toss the tofu in to the cornflour and in another pan add a small amount of oil.
Fry off the tofu until it starts to crisp.
Tips and Cheats
I love to serve each components in little bowls and let the children make up their own. My daughter doesn’t like cooked veggies so I also put out bowls of raw pepper for her to add in. If you are short for time most of the Old El Paso Fajita kits are vegan, just check the milder ones as they contain milk powder. If you are using these sprinkle half the flavour mix into the veggies and half with the cornflour then fry the tofu the same way! So delicious! They are also great cold on a picnic or for lunch!
2 small sachets of Hoisin sauce (Sainsbury’s is labeled vegan)
1 1/2 cups rice (this serves 4 of us easily)
1/2 pack beansprouts
1 cup peas
Spring onions and black sesame to garnish (not needed but adds flavour and extra calcium)
Pop the rice on to cook. I like to pour in to a pan of boiling water and cook until just tender.
Open the tofu and drain the liquid. I give it a squeeze in my hands too but not too much.
Slice the tofu block in to 1/2 cm strips and then each block in to 4.
Sieve over the cornflour to coat the tofu.
Heat 1 cm of oil in a pan and when hot drop in the tofu. Turn it until each side is crispy but not burnt!
Drain the tofu by scooping out and laying in a bowl lined with a paper towel/muslin cloth.
Just before the rice is cooked chuck in the peas and bean sprouts (last 3 minutes of cooking).
Heat the hoisin sauce in pan and add in the cooked tofu coat the tofu in the sauce.
Drain the rice and serve. You can garnish if you wish!
Tips and Cheats
Tofu is a bit of a minefield for new vegans. Silken is great for sauces but for this dish you need firm or extra firm. I love the Tofoo Co one as it has a great texture and flavour but all firm tofu will work. You can cut it how you like. My children like sticks as they call them sticky ribs but squares work too! Please watch when heating oil I don’t want oil pan fires! If you are nervous you can do it on a lower heat and it still works. If you are dieting or wanting to be healthy you can spray the coated tofu with olive oil spray and bake it in the oven for 15 minutes until it starts to brown. The garnish is a lovely touch but not needed. I like to add sesame seeds as they are full of nutrients and add a little extra calcium. If you don’t like hoisin sauce then use black bean or sweet and sour or even sweet chili. It is okay to use packet mixes from time to time everything doesn’t have to be made from scratch.