I can’t stop eating this! So fresh tasting and so easy to make…great as part of a salad spread or a BBQ accompaniment.
Serves: 4 as a side dish
Ingredients: 1 cup of cooked chickpeas, 1 cup of cooked bread beans, 1 cup of cooked frozen peas, 1/2 block of feta crumbled, 1/2 red onion thinly sliced, juice of half a lemon, 1 red chilli sliced, 1 tsp. of dried oregano, mil of black pepper…
Need something that’s quick, healthy and delicious too this week? Then give this Gluten Free, Dairy Free and Delicious Creamy Broccoli and Walnut Pasta a try…great for kids too!
Cook: 10mins Prep: Less than 5 minutes
Ingredients: 120g of Pasta of your choice, (I used gluten free spaghetti), half a head of broccoli, handful of walnuts, squeeze of lemon juice, 3 tbps. of soya cream, 1 tbsps of olive oil, salt and pepper.
Cook your pasta as per packet instructions
While this is cooking cut your broccoli up into florets and boil for around 6mins
Drain the broccoli and add to a food processor with the rest of the sauce ingredients and blend to a thick sauce like consistency, if you prefer more liquid add some more olive oil
Drain your pasta and mix in the broccoli and walnut sauce
So glad I have created this recipes as pancakes are a real weekend treat in our household, I was a bit dubious at first, thinking that the pancakes wouldn’t be as fluffy as they are when using normal flour, but this recipe worked a treat! It was really good to make the mixture of Friday night too, so that it was ready for a lazy morning breakfast. These pancakes are also gluten free, sugar free and dairy free so feels like an even better start to the weekend!
Ingredients: 3 large eggs eggs, 1 cup of rice flour, 1/2 cup of Oat milk 1 tablespoon olive oil, 1 tsp of baking powder, pinch of salt, oil of your choice for frying.
Combine all you wet ingredients and mix well
Add slowly to the rice flour, baking powder, salt and mix well, so that there aren’t any lumps
Leave overnight in the fridge
When ready to cook, give the mixture another really good stir
Heat some oil in a pan and start to cook your pancakes in batches, using a 1 tbsp. to measure out each pancake
Cook on each side for 2 -3 minutes
Once cooked top with your favourites pancake topping, chocolate sauce and banana works, blueberries and honey or in my case, poached egg, pancetta, spinach and black pepper yummy!
Possibly my favourite dip ever…after hummus of course! Have a go at recreating this recipe at home and let me know what you think.
Serves: 4 as a side dip or more as part of a bigger Mezze Platter, (check out the links below for more ideas).
Cook: 40 mins Prep: 10 mins
Ingredients: 1 large aubergine, 4 tbsps. of olive oil, juice of one lemon, 2 tbsp. of tahini, 2 garlic cloves, 1/2 tsp. of powdered cumin, 1/2 tsp. of salt, your choice of nuts and a little more olive oil to serve.
Preheat your grill to high
Prick the aubergine all over and place under the hot grill for 15 minutes each side, until the aubergine skin becomes sunken
Allow to cool slightly and scoop out all the flesh and add to a blender or a bowl if using a hand blender
Chop the garlic and add to a pestle and mortar with the cumin and salt and pepper, mix to a smooth paste then add the olive oil
Add this mix to the aubergine and add the lemon juice and tahini and mix until smooth
Add a little more olive oil if the mixture needs loosening
Serve in a bowl with your choice of nuts for a garnish, (I used linseeds, walnuts, pine nuts and black sesame seeds), drizzle over some olive oil and serve with crudités or pitta or both!
Click on the links below to see my other Aubergine, Dips and Mezze Ideas x
Love meatballs but looking for a lighter, healthier gluten free option? Then try this delicious lemony almond meatball recipe, with easy peasy tomato sauce!
Makes: 18 meatballs
Prep: 15mins Cook: 40mins
Ingredients:For the Meatballs – 500g Pork Mince, 1 medium onion, 3 heaped tbsp. of ground almonds, 1 egg, zest of one lemon, 1 heaped tbsp. grated parmesan cheese, 1 heaped tsp. dried oregano, salt and pepper, drizzle of oil.
For the Tomato Sauce – Handful of cherry tomatoes, 400ml of passata, 3 cloves of garlic, 1 tbsp. of olive oil, 2 tsp. of balsamic vinegar.
Preheat your oven to 220f
Finely dice your onion and add to all of the other ingredients and work well to combine all of the ingredients together
Once combined, make into walnut sized balls and pop into a baking dish, drizzle with oil and cook for 30 – 40 minutes until browned
While the meatballs are cooking start on your sauce:
Finely chopped the garlic cloves and add to a pan with the olive oil
Cook for a few minutes on a medium heat then add roughly chopped cherry tomatoes and the balsamic vinegar
Cook for 5 – 10 minutes until the tomatoes start to break down, you can break them down a little with a wooden spoon
Add the passata and cook on a low simmer for 20mins
Serve the meatballs on gluten free pasta and your choice and veg and drizzle over the sauce
Make sure you eat your greens this week with this super speedy vegan stir fry that you can add to anything, rice, pasta, noodles etc, the sprinkling of brown sugar right at the end really adds something to the greens!
Serves: 2 – 4 depending on what you are serving it with
Ingredients: A bag or bunch of greens such as chard, kale, spinach, watercress, pak choi, (some types of cabbage might work too), 1 garlic clove, 1 red chilli (you can used dried chilli and frozen or pureed garlic), tbsp of oil, sprinkling of brown sugar and sesame seeds.
1. Chop up your garlic and chilli and heat in the oil for a few minutes
2. Chop or tear your greens and add to the pan, stir well to coat in the oil
3. Stir fry for a minutes more then sprinkle with brown sugar and sesame seeds
Want a tasty treat this evening without having to make an unnecessary visit to the supermarket? Then try this…my Friday Night Freezer Rice with Cheeky Chorizo, something that can be enjoyed by all the family!
Please note that this dish can easily be made to suit a vegan or veggie diet by omitting the chorizo and using veggie stock.
Prep: 10mins Cook: 20mins
Ingredients: Thumb sized piece of chorizo, 1 onion, 2 cloves of garlic, 1 cup of rice (long grain, basmati or risotto will work), three cups of frozen veg of your choice, I used sweetcorn, peas and butternut squash, 1 stock cube like chicken or vegetable, 2 tsp of harissa paste if you have, if not 1 tsp of tomato puree and 1 tsp of paprika, 1 tsp of dried oregano or dried thyme, a little oil for frying, jarred black olives and lemon slices to serve if you have.
Cut the chorizo, onion and garlic into small pieces and fry in a lidded pan with a little oil for a few minutes, until the onion is softened and has taken on some of the colour from the chorizo
Add your rice and give it a good stir, so that it is coated in all of the juices from the onion mix
Make up 1 stock cube with two cups of boiling water, (same cup you used to measure the rice)
Pour the stock into the pan and give it a good stir
Add you frozen veg and tomato puree or harissa paste with the dried herbs
Give another good stir, bring to the boil and then simmer lid on for 10mins
After 10mins the rice should be al dente, but if you prefer it softer, add 1/2 a cup of water and cook for a further 5mins lid on
Serve with a few olives and fresh lemon slices if you have
Try these delicious earthy flavours to warm you up this week…
Prep: 10mins Cook: 30 – 35mins
Ingredients: For the Salmon – 2 salmon fillets, 2 heaped teaspoons of fresh or dried dill, 2 tsp. horseradish (jarred), 2 tsp. olive oil, good squeeze of lemon juice, good pinch of salt and pepper.
For the Beetroot Beans – 1 can of cannellini beans (roughly 200g drained weight), 2 large handfuls of kale, 100g of pickled beetroot (round baby if you can get it), 100ml of the beetroot juice, 1 clove of garlic, 1 tsp of olive oil.
First make the marinade for the salmon by mixing together all of the ingredients for the salmon and coating the fillets in it
Put the salmon fillets on a lined baking tray skin side down and pop in the fridge for at least 30mins
When ready to cook, preheat your oven to 200F
Start off your beans by heating oil in a lidded pan and adding one chopped garlic clove and fry gently for a few minutes
Now add the kale and cook for 5 mins on a low heat
Chop your beetroot into small chunks and add the beetroot and the beans to the pan with 100ml of the juice from the beetroot, pop the lid on and cook on a low heat for 10mins
Meanwhile place your salmon fillets in the oven and cook for 20mins
Check the beans, add a little seasoning, give it all a good stir and pop the lid on and cook for another 15 – 20mins on a low heat until ready to serve with the salmon
Serve with fresh lemon slices if you wish and…
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.