Looking for a filling but healthy meat free lunch? Then try my super easy, super delicious vegan rice bowl, if you omit the chilli even kids will love it!
Prep: 10 mins
Cook: 30 mins
Ingredients: 1 cup of dried brown rice, 1 large avocado, 1 small can of sweetcorn, small bunch of spring onions, 2 tsp. brown miso paste, 1 tbsp. of sesame seeds (black, brown or white is fine), 1 tbsp. soy sauce, sprinkling of chilli flakes.
- Pop the brown rice in a saucepan and add the miso paste, cook as per packet instructions
- Once cooked, allow the rice to cool (this can be cooked the day before, or even in the morning if you have time)
- Drain the sweetcorn and mix in with the rice along with the spring onions
- Chop the avocado into slices and arrange on top
- Sprinkle over the sesame seeds and chilli flakes and a little drizzle of the soy sauce
Looking for a healthy vegan BBQ side this weekend? Then try this…
Cook: 15 – 20
Ingredients: 4 small of 2 large aubergines cut into thin slices, 4 small or 2 large courgettes cut into thin slices, a jar of red peppers cut into thin strips, large handful of mixed herbs, (basil, mint and parsley all work well), 1 tbsp. of tahini, juice of 1/2 lemon 4 tbsp. of olive oil, 1 tbsp. of pine nuts, 1 tsp. of paprika and a little more olive oil for grilling the aubergine and courgette.
- Brush the aubergine and courgettes with a little oil and grill on each side for around 6 – 8 minutes until they start to brown but not burn
- Allow to cool
- To make the dressing mix the tahini, oil and lemon juice together
- Brown the pine nuts in a pan to bring out their flavour
- Now construct your salad by placing layers of the aubergine, courgette and red peppers on a large plate, pour your dressing over the top and scatter the pine nuts and herbs over the salad and sprinkle over the paprika
Having recently got back from Japan, as a foodie, I am REALLY missing it, so was very excited when visiting my local supermarket to find some enoki mushrooms and felt inspired.
I have a cupboard at home that I try and keep stocked up with lots of different flavours from around the World so with the help of ingredients I already had, was pleased to be able to come home and rustle something up for lunch today that really hits the spot; Buckwheat Soba Noodles with Enoki Mushrooms Braised in Miso, with Avocado and Seasame Dressing, and here is the recipe – enjoy!
Ingredients: 2 person serving of buckwheat soba noodles, 1 avocado, punnet of enoki mushrooms, tsp. of white miso, 2 tsp. of sesame oil, 2 tsp. of brown rice vinegar, 2 tsp. soya sauce, 1 heaped tsp. of Korean red pepper flakes.
- Cooked the noodles as per instructions, then place into cold water, drain and set aside
- Pop the mushroom with 1 tsp. of white miso into a pan with a little water and simmer for 10mins
- Meanwhile chopped your avocado into chunks and mix into the noodles with the sesame oil, brown rice vinegar and soya sauce
- When 10 minutes are up, take your mushrooms off the heat and place into very cold water for a minute to stop cooking process and drain completely
- Mix the drained mushrooms into your noodle mix and sprinkle the Korean red chilli flakes over the top
- Dig in!
Want more? Check out some of my other noodle recipes here:
Inspired by the Philippines: Sticky Chicken Drumsticks with Vegetable Noodles
Inspired by Myanmar: Pork and Mango, Coconut Noodles
Inspired by Indonesia: Slow Cooked Beef Noodles, with Spinach, Fried Egg and Peanut Sambal
So how was your September? Settled back in to work and school? Or just enjoying the last of the long days before the clocks go back…Whatever you did I hope you enjoyed my tasty recipes and even got to try a few. Let’s just have a quick recap before moving full swing into Autumn!
First stop in September was a trip to Egypt for the Inspired by Egypt – Courgette and Chickpea Salad with Dukkah, an easy and delicious vegan salad with bags of flavour, I am still sprinkling my ‘Dukkah’ too!
Next up Inspired by Korea – Vegan Asparagus and Ginger Pancakes, another vegan treat and a chance to use some of the amazing combinations I picked up from a Korean cooking course in the summer. I choose to make a vegan option but for this recipe, but please do try with other ingredients such as prawns and shredded chicken.
Still clinging onto the idea of summer, I decided to cool things down with Inspired by Guatemala – Coffee, Banana and Chocolate Condensed Milk Ice Cream, super easy and as well as an after dinner treat can be added to different milk of your choice to make a really yummy iced coffee.
Starting to feel to strain of cooking several meals a day, I next wanted to make something that I could use as tasty lunch leftovers, with the added benefit of being filling and healthy, so I created the Inspired by Jordan – Oven Baked Fragrant Rice with Crispy Chickpeas and a Parsley Lemon and Cucumber Sauce.
Lastly in September, I wanted to get back into baking using old ideas combined with new flavours, I think I hit the spot with the Inspired by Kenya – Ginger Drizzle Sponge Cake,so much so I have been asked to make it again for a friend. Really great with a cuppa, coffee or to be honest just on its own!
Remember all recipes are created for you not only to enjoy, but to also raise awareness of the struggles these countries face on a daily basis, so if you would like to make a donation to Save The Children who are working everyday to support children around the World, please visit my just giving page by clicking the link Just Giving for more information.
So where will we go next? Come back on Monday to find out!
See you soon!
Dukkah is a great way to add texture and a little spice to salads, stews, eggs or anything you like and this recipes makes enough to fill up one old spice jar, so you will have a batch to keep you going.
Prep: 5 mins
For the Dukkah
Ingredients: Handful of whole almonds, 1 tbsp. sesame seeds, 1 tsp fennel seeds, 1 tsp. cumin seeds, 2 tsp. coriander seeds, good mil of salt and pepper
- Pre-heat oven to 180F
- Give all the ingredients a quick blitz in a food processor, or a good bash in a pestle and mortar
- Line a baking tray with baking parchment and place all your ingredients on top, spreading evenly over the parchment
- Bake in the oven for 8 – 10mins until golden brown
- Allow to cool and then place in an airtight container until ready to use
For the Courgette and Chickpea Salad
Cook: No cooking required but the courgette needs 30mins resting time.
Ingredients: 1 large courgette or two medium, small can of chickpeas drained, juice of half a lemon, 2 tbsp. olive oil, small bunch of parsley chopped, small pinch of chilli flakes, salt and pepper, 1 – 2 tbsp. of Dukkah.
- Spiralise or julienne the courgette, place in a bowl and add a good pinch of salt and then leave in the fridge for 30mins
- After 30mins drain any excess water off, of the courgettes
- Now construct your salad by mixing in the chickpeas, lemon, oil and parsley and pepper to taste
- Sprinkle over as much dukkah as you want and add a small pinch of dried chilli flakes
Save The Children have been working in Egypt to provide better healthcare, social and educational standards for children. By working with government Save The Children have put in place standards for those living in care and working closely with agriculture and cotton industries to better protect child workers and providing opportunities to learn, giving children a chance to live a life outside of poverty. To find out more please visit: https://www.savethechildren.org.uk/where-we-work/middle-east/egypt
And if you would like to make a donation via this blog, please visit my Just Giving Page, by clicking the link here Just Giving