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
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
When I was a kid my favourite game was writing menus and playing having my own restaurant. My family all laugh at me because I have always loved reading menus when passing / in places and will always do so whether we are going in / staying to eat or not 😂 I love it now for inspiration of what we make at home.
I saw these amazing sourdough toasties last time I went to @pommune and although I chose something different (their food is unreal, as beautiful as it is delicious, its like edible art!) I knew I’d have to have a go at home.
These are filled with chocolate and raspberry and sprinkled with icing sugar, I didn’t have chocolate in so used my got to substitute (almond butter mixed with a bit of water, maple syrup, and cacao powder to make a thick spread). I just butter the outside of the bread and cook on both sides in a frying pan over a medium heart (you can weigh it down with a another pan but I just give it an occasional squash with a spatula, no toastie machine required 👍🏻 Have you ever tried a sweet toastie? They are amazing!! L x
Bought some of my friends @greenfigsoapstudio soaps for gifts ❤ They are all #vegan and zero waste and smell absolutely amazing. I’d previously been buying bulk liquid soap, thinking of bar soap as the horrible smelling itchy stuff we had as a kid 😂 but these have totally got me converted and they are all I will use once I’m out of liquid, love them! An awesome small business run by a lovely friend to support if you can ❤ L xLess Waste
Easy Olive Tapenade Recipe
They are a bit of a marmite food – olives, yay or nay? I hated them until this recipe gave me a taste for them, but it still took me a while to be able to eat them whole – love them now though 😍!
This is another of my favourite dips for picky dinners, and is also delicious spread on toasted bread (ciabatta or sourdough 😍) with Italian food, or stirred through pasta for a quick lunch. Its also a great way to use up leftover olives from antipasti dinners / party spreads etc. The recipe below is just a guide, fresh and even stuffed olives etc all work well too, use whatcha got!👍🏻
340g jar of green olives, drained (I get them from tesco)
340g jar of black olives, drained
A good glug of olive oil
A good lunch of salt
1 large garlic clove
Handful if fresh herbs, I usually use parsley
Bung everything in the food processor until its all finely chopped (or you could finely chopped everything by hand). Enjoy! L x
Simple toasted seeds – these are absolutely delicious sprinkled on salads or just as a snack and are so easy they are barely a recipe!
Heat up a frying pan and add a small handful of sunflower seeds and a small handful of pumpkin seeds and toast, stirring for a few minutes, then add a shake of sesame seeds and toast until they are lightly coloured. Remove to a bowl and stir over 1-1.5 tablespoons of soy sauce so they are all coated. Store when cooled in an airtight jar, they last for ages 👍🏻 L x
#vegan #veganuk #veganrecipes #lesswaste #lesswastefamily #homemade #seedsRecipes
I made this quick and simple #vegan paté as one of the dips for a picky dinner this week and it was super popular, even with the kids called it tomato houmous and slathered it on toast the next day, so I think it’ll be a regular here from now on!
Sundried tomato & butterbean patè recipe…
400g tin of butterbeans
10 pieces sun-dried tomatoes (from a jar)
2 tbsp oil from the tomato jar
1 garlic clove
Juice of 1 small lemon
5 sprigs fresh thyme (stalks removed)
3 tbsp water
Salt and black pepper
1) Add all ingredients to a food processor and process until smooth.
Filling our tummies this week with these yummy Vegan Oatmeal Raisin Cookies that are just perfect warm from the oven with a cuppa (makes 12).
1 cup oats
1 cup cornflakes or wheat flakes (or just another cup of oats)
1/4 cup of oat flour
Half a teaspoon baking powder
1 tsp cinnamon
Half a cup of maple syrup
2 tsp almond butter
1/4 cup of raisins
1) Preheat oven to 180*C. Add quarter cup oats to food processor and blend to flour.
2) Add all other ingredients except raisins and process until combined.
3) Stir in raisins.
4) Drop teaspoons of mix onto a baking tray and flatten into cookies.
5) Bake for 15 minutes.
Realising with meal planning and once weekly shopping we need a couple of use up the dregs meals towards the end of the week. So this was a use up the slightly floppy salad veg in the fridge and a wrinkly mango kinda salad topped with pasta and chickpea ‘tuna’ mayo.
To make the chickpea tuna I just bung a drained can of chickpeas in the food processor with a good splash of lemon juice or vinegar and season well with salt and pepper. Process til it flakes then add a good dollop of #vegan mayo – chopped spring onions, cucumber or sweet corn are fab additions too. Its so yummy on sarnies or jacket potatoes too 😍 L x