Recipe Cacao and Sprouted Buckwheat Crispies This is a healthy chocolate crunch breakfast that will turn your favourite plant milk chocolatey. Buckwheat is a naturally gluten free grain which is perfect for those who have coeliac disease or suffer from gluten intolerance and because it is sprouted, it is easier to digest. Buckwheat is a… Continue reading Cacao and Sprouted Buckwheat Crispies
Red Wine Risotto
This is a lovely risotto recipe that is flavoursome and it’s easy to make. A great mid-week dinner inspo. I have adapted it to be vegan and for two portions. Choose a nice Italian wine, like Valpolicella, so that you can enjoy the rest with the meal. Recipe…. Red Wine Risotto servings – 2 cooking… Continue reading Red Wine Risotto
Crispy ‘Cheezy’ Baked Asparagus
‘Tis the season for British Asparagus – Hoorah! Traditionally, the British asparagus season runs from St George’s Day on 23rd April right through to Summer Solstice on 21st June. We are very lucky that we have an established asparagus bed at the bottom of our garden, that was planted before we moved into our house… Continue reading Crispy ‘Cheezy’ Baked Asparagus
Pulses and Grains
In another of our classes, we talked about pulses (legumes) and grains and the importance of incorporating them into your diet. Pulses and grains are a good source of protein and dietary fibre ( the sort that your gut bacteria love to munch on ), they are both a complex carbohydrate; which means they are… Continue reading Pulses and Grains
Vegan Protein Buddah Bowl
For our Plant-based Proteins class, we learnt all about what a protein is, vegan protein sources, daily protein requirements and health benefits of plant-based proteins. Our assignment was to create a dish that would contain at least 30g of plant protein. So using some of my favourite foods I created a Protein Buddah Bowl.
Glutenfreevegan – my new journey begins!
It’s amazing how little we know about what’s going on in the world and right under our noses, or is it because we would rather not know. Or is it what ‘they’ would rather us not know? I have just begun the transition to veganism. I have to admit I went off red meat a… Continue reading Glutenfreevegan – my new journey begins!
Mixed Bean and Pepper Chilli
On a Monday evening my daughter comes round for dinner, before she and hubby go to Art class. They’ve been going for a few weeks now and enjoy the relaxation of doing Art and it’s a release from their hectic jobs.
Faye is a vegan , this is a great excuse for me to try out new recipes or make stuff up and also for me to have ‘Meat Free Monday’! I also wanted to make something that would be very easy so I wasn’t slaving over a hot cooker when I could also be spending a bit of time with Faye before she goes off with Dad!
For tonight, I fancied making a bean chilli. So when I was doing my food shop I came across a tin of Mixed Beans in a Spicy Tomato Sauce. I thought that this would be a great base to add to. The sauce itself does have a spicy flavour but I found it needed more ‘oompf’ so I added more chilli.
Well it turned out lovely and I would definitely make it again. It made enough for two decent portions and Faye took home the leftovers for her lunch tomorrow.
- tin of mixed beans in spicy tomato sauce
- tin of butter beans
- tin of chopped tomatoes
- 1 green bell pepper -chopped
- 1 red bell pepper – chopped
- 2 green jalapeno peppers – sliced (mine were home grown and not that hot, so you may want to change depending on the heat of your chilli)
- 1 onion – chopped
- 1 large clove garlic – finely chopped or use garlic press
- 1/4 tsp chilli flakes (or more if you want it hotter)
- 1 tblsp olive oil
- salt and pepper to taste
- heat the olive oil in a large pan and add the bell peppers, jalapeno peppers and onions and cook gently for 5 minutes until soft
- add the garlic and chilli flakes and cook for a few seconds
- then add the mixed beans and tinned tomatoes and gently simmer for 10 minutes until it thickens.
- Add the butter beans and gently heat through for about 5 minutes, being careful that they don’t go mushy
- season to taste and serve with wholegrain rice with a dollop of mashed avocado mixed with lemon juice and black pepper
I hope you find this recipe useful, even If it gives you some inspiration to make your own version ♥
New book, New Enthusiasm!
Hello everyone out there in the big wide blogging world. I’m afraid I have been a little off my blogging game of late. I haven’t blogged for weeks!
I think there are a number of reasons, one being that Spring has sprung and I have a renewed vigour for road cycling, I have got a bit obsessive for cycling the hills around town. Also, I haven’t had the enthusiasm to bake new things, not that I haven’t been baking, I’m always cooking up something or other but I just haven’t blogged about them.
So, when I was visiting my Mum the other weekend, we were in town and I was perusing the cook books in WHSmith and came across this little number
I flicked through it and thought, yes, I like a lot of these recipes and I fancy giving them a go. The book is a traditional baking book, in that it uses good old fashioned ingredients like sugar and golden syrup, so it’s not for those ‘sugar free’ fans out there! I also like the fact that she uses Dove Farm flours, which are easy to buy in the supermarkets.
I made my first bake from the book today – Muesli cookies and they came out perfect. They were delicious, didn’t taste ‘gluten-free’ and I substituted the butter for Pure vegetable spread so that they are suitable for Vegan. They made loads, so I took a small pile round to my daughter, who is vegan, and she woofed them down. I shall be trying out many more of the recipes, so watch this space ♥