Vegan Baked Porridge

I generally don’t really do breakfast, me and Gaz don’t generally like to eat it unless it’s brunch-y pancakes or cooked brekkie mid morning kinda affair – so the kids generally just make themselves cereal / oatmeal or toast. I keep seeing folks make gorgeous looking baked oatmeal bars though and really wanted to give them a go… Blended some bananas, blueberries and soya milk (add some sugar / syrup / other sweetener if you wish) then mixed into oats to form a stodgy thick porridge, poured nto a loaf tin, stirred in some more chopped berries, pressed down with the back of a spoon and baked for about 20 mins – soooo yummy and super easy to grab on busy days, like flapjack without all the sugar and butter so I don’t feel bad feeding it the kids for breakfast! Gonna try a chocolate orange / almond butter variation next and I will let ya know how it goes, I gots high hopes 😍🤤 L x

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Roasted Baby Potatoes

Halved baby potatoes, drizzled with olive oil and sprinkled with salt, garlic powder and rosemary – baked for about 40 mins at 190C. So perfect you can (we did) eat a whole tray on its own as a snack👌😂😂 Breastfeeding hunger is no joke, especially since we’ve started exercising – I want allll the food! 😂 L x

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Coronation Chickpeas

Coronation chickpeas on a jacket spudato 👌 What’s ya fave potato topping? This was a new to me topping but absolutely yummy and super quick to throw together – 1 can of chickpeas, 5 big heaping tablespoons #vegan plain yoghurt (I used alpro), 2 tablespoons of mango chutney and 2 teaspoons of curry powder and half a teaspoon of salt. Mix together, heap on a jacket and top with coriander, chopped onion and nigella seeds. Was yummy and will defo make this more often, next time might try it on a baguette 😍 (prob with a bit less yoghurt as this is more saucy going on a potato). L x

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Vegetable & Edamame Fried Rice

Super quick 10 min plant based dinner cos I’m at the first meeting of our local environment and climate change group this eve. Veg and edamame fried rice (cooked the rice this morning cos cooked then cooled rice is the KEY to good, non stodgy fried rice guys!). Fried peppers, mushrooms, carrot, spring onion, and some cooked edamame and peas with garlic and ginger then added the rice, soy sauce, sesame oil, bit of garlic powder and salt and fried til the rice is warm and gorgeous 😍 – topped with lotsa chilli sauce, more spring onions and sesame seeds after and served with some veggie gyoza we had in the freezer 👌L x

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Sweet Potato & Black Bean Burritos

Sweet potato & black bean burritos 😍😍 Steamed a load of sweet potato (saved some for a curry sauce later in the week), warmed a can of black beans with lime juice and spices, then chucked in wholemeal wraps with salad, coriander, rice (chucked some tumeric, stock powder and garlic powder in with the rice when boiling for a bit of seasoning / flavour) and some Alpro coconut yoghurt Gaz bought accidentally last week – proper yummy and loads left for leftover lunch tomorrow too 👌! L x

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Curry Roasted Chickpeas

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! 😍

L X

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Raw Or Cooked Cherry Tomato Sauce

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

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Homemade 50 / 50 Wraps

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

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