Chickpea curries have never really been my thing til I discovered that cooking the chickpeas first makes them suuuuper yummy – then you can just add your chosen veggies / favourite curry sauce (these went in a chickpea biryani with a curry sauce on the side (that I made with balti paste, garlic, coconut milk and lentils 👌) or they make an amazingly yummy snack just as they are too!
To make the curried chickpeas just cook drained, canned chickpeas in a frying pan with a good tablespoon of curry paste (this is Pataks balti paste, and I don’t add oil cos the paste is oily enough) and crushed clove of garlic or two then fry for a good 5 /10 minutes until not just the paste has cooked but the chickpeas have browned a little too – so yummy! 😍
It’s feeling very much like autumn is coming and I am trying to get my preserve on whenever I can squeeze it in (which isn’t quite often enough 😂). Scrounging old passata bottles and filling the freezer with tomato sauce.
We grow a lot of orange sungold tomatoes and they are so sweet I often just blend them up for sauces raw – it’s so quick and they can be almost too sweet for sauces when cooked, especially roasted! Tomatoes & garlic & fresh herbs (basil / parsley / rosemary / oregano) & a tsp of salt and a pinch of sugar is my go to recipe, raw or cooked down, and it’s so lovely to be able to pull out a taste of summer later in the year ♥️ L x
Homemade 50/50 wraps – 1.5 cups white and 1.5 cups whoelwheat flour, 1 cup warm water, 1/3rd of a cup olive oil, 1 teaspoon baking powder and 1 teaspoon salt. Combine to a dough, (by hand or in a stand mixer), knead for a few mins then leave to stand for 15. Cut into 16 equal pieces, and on a floured surface roll out into circles and then fry for a minute or 2 each side in a hot pan. Gorgeous just as wraps or like tonight for a super quick pizza chucked under the grill topped with our homegrown tomatoes and homemade pesto 😍
I really struggle to know what to cook when it’s hot and have a mini tantrum most evenings about it at the moment 😂, but I could eat pizza every day 😍😍 L x
You ready for 4000 ways to use courgettes now the season has started? 😂 For those who don’t know / grow, courgette plants can produce a new courgette every day or 2 in the height of summer, and if you blink they are the size of marrows, it’s crazy keeping up with picking them, let alone eating them all. Luckily we love them and this is one of our favourite ways to eat them…
Grate a couple of large courgettes, and fry with a splash of oil, 3 crushed cloves of garlic, the juice of a lemon and a good sprinkle of salt and pepper. Cook for about 5 minutes, then stir in a cup of cream / creme fraiche (I use homemade cashew cream). (It’s also gorgeous with some extra oil instead of the cream and a pinch of chilli flakes).
Stir into cooked spaghetti and sprinkle with fresh herbs. Yummy! Do you have any inspiring courgette recipes for me? L x
The courgettes started producing this week and we are inundated already 😂 Cream of courgette soup with homemade bread croutons cooked with garlic and rosemary, so yummy! Had a stinking head cold/ mastitis for a couple of days so I’m trying to cook all the goodness to get me better! L xRecipes
Creamy curry noodles – I saw a pic on @veganmumkaty feed and had to recreate them! Stir fried some peppers, greens, spring onion and garlic, added a tablespoon of curry paste and some cashew cream (big handful of cashews, 2 cups water, a garlic clove, splash of apple cider vinegar and 3/4 tsp salt blended – canned coconut milk would work too) then stirred into rice noodles. So quick and so yummy!
Instagram always saves my butt when I’m feeling low on cooking inspiration. What are your favourite foodie accounts? L xRecipes
2 parts oil to 1 part vinegar (or lemon juice) – all you need to remember for a banging salad dressing base! Shake it up in an old jar chucking in whatever seasongs and add ins you fancy (maple syrup & a touch of mustard / Italian herbs / a tablespoon of peanut butter and a splash of soy & chilli sauce are all super yummy ones we make often). Also guys can you tell me, are these kinda posts useful? I’m not naturally an exact measurements kinda gal with recipes, I like to experiment and love knowing a kinda base recipe to work from and adapt, but it drives Gaz mad not knowing exact quantities so I want to know if its more helpful to be more exact here? 😂 Tell me what works for you! L xxRecipes
Super speedy #vegan minestrone ish soup for one hangry mama tonight, and a quick recipe that’s brilliant for the random veg left knocking about at the bottom of the fridge 😂 Does anyone else get ridiculously stroppy when they don’t eat enough? I’ve had a super busy day and realised I’ve barely eaten a thing plus been carrying and feeding Rory in the carrier pretty much the entire day so was totally knackered and starving. Needed something to fill me up and quick!
To make it I finely chop a load of veggies (I used onion, carrot, broccoli and spinach – beans are a nice addition too), fry for 5 mins then add some broken up spaghetti, a tin of tomatoes, enough boiling water to cover plus about 2 inches and a couple of tablespoons of veg stock powder. Cook for about 12 mins until the spaghetti is cooked and serve.
What are your favourite quick meals? L x #veganrecipe #veganblogger #foodblogger #familyfood #veganuk