Want a low-calorie dinner that’s ready in 20 minutes? Look no further than this vegan chilli con carne! The 18grams of protein per serving will keep you feeling full for a long time and easily keeps in the fridge for a few days. Continue reading “Chilli non Carne”
Until recently I had never eaten Indian food, it had just never appealed. A last minute takeaway meant I found myself with a Chicken Tikka Masala and while it was ok it really just made me want to experiment with my own version. Continue reading “Vegan Tikka Masala”
Years ago before I left for university my parents had a bread machine that was so quick and easy to use. I used to love walking around the house to the smell of freshly baked bread and being able to have warm bread and jam for breakfast. Unfortunately the flat where I live at the moment has a pretty small kitchen, definitely not big enough to accommodate even the smallest bread machine so I’ve gone old school!
This was the first time I’ve handmade bread before and while they aren’t the nicest looking bread rolls out there, they’re pretty tasty and easy to make.
Brown sugar (2 tablespoons)
Salt (1 teaspoon)
Quick rising yeast (3 teaspoons)
Flour (3 cups)
Warm water (1 ¼ cups)
Olive oil (¼ cup)
Mix the sugar, yeast and warm water together then allow it to sit in the bowl for 10 minutes so the sugar activates the yeast.
Add all other ingredients into the bowl and mix until a dough forms, adding water if the mixture is too dry or flour if the dough is too wet.
Cover a board or worktop with flour and knead the dough until the mixture is elastic and will recoil slightly if stretched, then leave to rise for an hour.
After an hour separate the dough into rolls or buns and put onto a greased tray.
Your bread rolls will get even larger in the over so give them more space than I did otherwise they’ll stick together. Also I recommend making the dough rolls much smaller to begin with otherwise it can be difficult to cook them throughout without burning the outside..nightmare!
After 15 minutes in the oven your bread rolls should be cooked to perfection and ready to serve with butter, jam, garlic sauce.. just about anything actually!
I don’t think I can claim this recipe is great for your waistline given how much cheese sauce I put in it but the taste is definitely worth it! I’m not usually a fan of the Quorn mince but disguised in this lasagna I don’t mind at all! As much as I usually love having the sheets of pasta break up the layers I’ve been trying to increase the amount of veggies I eat each day and substituting pasta sheets for courgette seemed like a painless way to do it.
Assorted vegetables if desired (carrots, peas..)
Tomato Sauce (I used Loyd Grossman Tomato and Basil)
1 Large Courgette
Cheese sauce (here is a link to the cheese sauce recipe)
Cook the mince in a saucepan with water (or oil if you prefer) and add the chopped onions to soften.
Prepare the vegetables and boil or steam until nearly cooked.
After draining the mince and vegetables, put them into a saucepan and add the tomato sauce and chopped/ crushed garlic.
Slice the courgette which can then either be added straight to the recipe to form a layer with more ‘bite’ or simmered for five minutes to make a softer layer.
Once everything is prepared you can begin to layer up the lasagna!
Cover the top of the lasagna with a layer of cheese sauce and pop in the oven for 10-15 minutes to form a brown top and serve!
Not the healthiest recipe but super quick and easy to make! This sauce can be used for lasagna topping, pasta bakes, a dipping sauce.. just about anything!
Salt and Pepper
Melt the butter into a saucepan and add flour until the mixture forms a paste that is neither wet or floury. Cook the mixture for two minutes, stirring constantly to prevent burning.
Add the milk and water until the paste becomes a sauce, during this time stir continuously to lumps from forming. It is very likely that milk or water will need to be added throughout the making of the recipe to produce a smooth sauce.
Add in the cheese, salt and pepper until the desired level of cheesyness if reached, then serve!
Since the beginning of this year I have been experimenting with many vegetarian and vegan food. Although I wouldn’t like to label myself vegetarian, predominately this has been my diet since January and I feel much better (and slimmer) for it.
The result: I have been eating humongous amounts of Quorn and while I love the swedish meatballs I’m eager to find alternatives. I’ve perfected a lentil burger recipe which will be up shortly but in the meantime the neutral taste of the cauliflower and quinoa mean you can season these meatballs to taste however you would like, hot and spicy Cajun, basil and tomato or garlic and onion.
Herbs, spices or ingredients for seasoning.
First put the washed and cooked cauliflower and quinoa into the food processor. The great thing about this recipe is that it is easy to alter the taste of the meatballs to suit any sauces or required flavours.
Once blended add in herbs, spices or in my case onions, garlic and mixed herbs then mix together adding flavours and experimenting as you go.
Once the desired taste is achieved, ensure there are enough breadcrumbs in the mixture to allow it to hold its shape, then roll into medium sized balls and set to one side. Ensure the balls are not too large as this will make it difficult to cook to the centre.
The balls can then be fried to reduce over cooking time and give a crispy outer coat, or placed straight into the over for 30-40 minutes.