Chana Masala

This is probably my favourite curry recipe. It’s so simple but so packed with flavour. I absolute love chickpeas, they are probably my favourite legume and it works so well with in this recipe as they absorb all the gorgeous spices. I love serving it with lots of fresh coriander and brown rice.

Ingredients:

Serves 2-3 people

1 can of chickpeas, drained and rinsed 

2 tablespoons of olive oil 

1 white onion, finely chopped 

3 garlic cloves, crushed

1 thumb size piece of ginger, finely grated 

1/2 teaspoon of turmeric 

1 teaspoon of ground cumin 

1 teaspoon of curry powder

1 teaspoon of ground coriander 

1 teaspoon of garam masala 

1 can of chopped tomatoes or passata

1 tablespoon of tomato puree

Salt and pepper to taste 

Fresh coriander and brown rice to serve 

Heat the oil in a large pan. Once hot add in all the spices the spices , the finely chopped onion and the grated ginger. Cook for few minutes and keep stirring from time to time to prevent from burning. Add in the crushed garlic. Keep cooking and add a splash of water if needed. Add in the tinned tomatoes, chickpeas and tomato puree. Put the lid on and cook a medium to low heat for 20-25 minutes.  

Stir in some chopped fresh coriander and serves straight away with some chopped coriander.

 

 

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Date Free – No Blender- Energy Balls

Making your own snacks doesn’t have to complicated, can really be super simple and fuss free like this no blender required bliss balls. They are the perfect snack on the go or the perfect sweet treat for kids lunch boxes. You can make a huge batch and just store them in the fridge to guarantee you will always have healthy snacks on hand. I loved playing around with different coating as they add textures and different flavours but even “naked” they will still be totally delicious.

To add extra goodness I have used Udo’s Choice Untimate Oil which is a blend of flax, sesame and sunflower seeds oils as well as oils from evening primrose, rice germ, oat germ and coconut. This oil is rich in omega 3-6-9 and is completely suitable for vegans.

https://www.udoschoice.co.uk/products/udos-choice-ultimate-oil-blend

Makes about 10-12 balls depending on the size

Ingredients:

1 cup of ground almond 

1 cup of oat flour 

2 tablespoons of rice malt syrup 

3 tablespoon of runny peanut butter 

2 tablespoons of raw cacao powder 

1 tablespoon of Udo’s Choice Ultimate Oil 

A pinch of sea or pink Himalayan salt 

For coating:

You can leave the balls as they are  or if you want to add a bit of crunch and extra flavour I like to coat them in a mix of the following:

  • shredded coconut 
  • Cacao nibs 
  • Raspberry powder 

In a bowl mix together the ground almond, raw cacao, salt and the oat flour. Give it a good mix and add in the peanut butter, rice malt syrup and Udo’s choice oil. Mix everything together with a spoon until you have a sticky mixture. Roll the mixture into balls and coat them in the shredded coconut/cacao nibs/ raspberry powder. 

Place the balls in the fridge to set for at least 1 hour and enjoy! Store them in the fridge or freezer in an airtight container. In the freezer will really last for months!  

 

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Chickpea Chocolate Chip Cookies

You guys know how much I love my chickpeas, they are so versatile plus they really pack a serious nutritional punch! They are not just perfect in savoury dishes but they are so good in baking and sweets too! I love the fudgy gooey consistency of these cookies, they taste so good even when they are raw! 🙂

Makes about 10-12 cookies depending the size

Ingredients:

1 can of drained and rinsed chickpeas 

1/2 cup of oat flour 

2 tablespoons of peanut or almond butter 

1/3 cup of Natvia Natural Sweetener 

3 tablespoons of melted coconut oil 

1/2 cupos of dark chocolate chips 

1/2 teaspoon of baking powder 

A dash of vanilla extract 

A pinch of sea salt 

Start by preheating the oven at 180 degrees Celsius.

Place the chickpeas in a food processor and blitz until you have a relatively smooth and creamy mixture. Add in the oat flour. Natvia Sweetener, coconut oil, peanut butter, baking powder, vanilla extract and sea salt. Blitz again until everything is well incorporated. 

Transfer the mixture into a mixing bowl and fold in the chocolate chips. With your hands pick a up a small ball of dough and flatten it into a round cookie shape. Press it down onto a baking tray covered with baking paper. 

Bake the cookies in the oven for 18-20 minutes until they start to turn slightly golden the edges.

Let the cookies cool down completely before eating them. They will be a bit soft as soon as you take them out of the oven but they will be become harder once cold.

Enjoy the cookies and store any leftover in an airtight container for few days.

 

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Spring Risotto

Spring is definitely in the air and I have been loving to finally enjoy some delicious seasonal produces. I absolutely love asparagus, they have a gorgeous fresh flavour with a subtle sweetness and Iove how versatile they are. I particularly like them paired with peas as they are both spring vegetables and they just work so well together. This risotto is the perfect celebration to the new season, it’s packed with lighter flavours but still creamy and decadent.

Serves 2-3 people 

Ingredients:

150 gr of brown rice 

2 shallots – finely sliced

1 garlic clove – crushed

100gr of frozen peas

50gr of frozen edamame beans 

About 200gr of asparagus 

1 tablespoon of lemon juice

1 litre of veggie stock 

2 tablespoon of nutritional yeast + extra for sprinkling on top 

1 teaspoon of olive oil 

Into a large pan add the oil and the finely chopped shallots. Cook for 3-4 minutes until the onion has soften and start to caramelise. Add in the crushed garlic and cook for another minute, be careful not to burn it! Wash and rinsed the brown rice and add it into the pan. Pour in the veggie stock. Put the lid on, turn the heat down to a simmer and cook the risotto for 25-30 minutes. Make sure you stir it from time to time and add more water if it’s needed.

While the rice is cooking put the frozen peas and edamame beans into a bowl and cover them with boiling water. Let them sit for 5 minutes until they are soft. Place them in the ninja food processor and blitz until you have a chunky puree. Leave it onto one side.

Chop the asparagus into small pieces and add them to the rice about 5 minutes before the end of the cooking time. I like to keep my asparagus quite crunchy so I don’t want to cook them for too long. Just before the risotto is ready stir in the peas and edamame puree and the nutritional yeast. Give it a good mix and adjust with salt and pepper and add the lemon juice. Serve with some extra nutritional yeast and black pepper. Enjoy!

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Salted Caramel Energy Balls

When it comes to energy balls I really think the flavour combination are endless! This salted caramel version has been my latest obsession as I love the contrast between the sweetness of the dates, the sea salt and the biscuity flavour of the maca powder. I love making a big batch on a Sunday so I have got plenty of snack ready for the week ahead.

Makes about 10-12 balls 

Ingredients:

100gr of almonds 

1 tbsp of almond butter 

About 12-14 medjol dates 

1/2 teaspoon of maca powder ( it will give them a nice biscuity flavour)

A pinch of sea salt 

Optional: If you want to make this energy balls even more decadent you can drizzle them with some melted dark chocolate – about 40gr

This recipe really couldn’t be simpler. Just place all the ingredients into your food processor and blitz for 1 minute or so until the almond turn into coarse flour and you have a sticky mixture when pressed between your fingers. If you find the mixture too dry add another couple of dates.

Roll the mixture into balls and place them in the fridge to set for about 1 hour.

Once set drizzle them with some melted dark chocolate and let them set for another 30 minutes until the chocolate is solid. Enjoy! 

You can either store them in the fridge of freezer and they are perfectly fine to eat for few weeks in the fridge of few months in the freezer.

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Coconut Cauliflower Steaks with Quinoa Tabouleh and Aubergine Dip

The summer months are finally around the corner and nothing beat a good old feast al fresco. This vibrant plant based feast is perfect for when you have guests around or just for when you want to treat yourself to something super delicious and nutritious at the same time. The cauliflower steaks were definitely the star of the show and when rubbed in this coconuty indian inspired marinade they become so flavoursome and perfect to be saved with the fresh and fruity quinoa tabouleh salad. The aubergine and cannellini beans is just the icing on the cake. It adds creaminess to the dish and I absolutely love the gorgeous smoky flavour. 

 

Ingredients:

Serves 2 or 3 people 

For the roasted cauliflower:

1 head of cauliflower 

For the marinade;

3 tbsp of unsweetened coconut yogurt 

1/4 tsp of turmeric powder 

1/4 tsp of smoked paprika 

1/2 tsp of cumin powder 

1 tbsp of lemon juice 

1 tbsp of olive oil 

A pinch of salt and pepper 

For the quinoa tabouleh:

1/2 cup of quinoa

1 cup of water 

The juice of 1/2 lemon 

The seeds of 1/2 pomegranate 

Half of cucumber – diced in very small pieces

A generous handful of fresh parsley – finely chopped 

1 fresh red chilli – optional 

1 tbsp of olive oil

Salt and pepper to taste 

For the cannellini bean & Aubergine dip:

1 large aubergine 

1/2 cup of cooked cannellini beans 

1  1/2 tbsp of tahini  

The juice of 1/2 lemon 

1 clove of garlic -crushed 

1/4 teaspoon of cumin power 

1/4 teaspoon of smoked paprika 

Salt to taste 

Remove the leaves and stalks from the cauliflower. Slice it lengthways in thick slices (about 1cm thick). In a bowl mix together all the ingredients for the marinade until you have a creamy mixture. Using a kitchen brush coat the cauliflower steak with the marinade. If you have the time do this the night before and let the cauliflower marinate in the fridge overnight. If you don’t have the time try to leave it for at least 1-2 hours. 

Cook the quinoa. Simple place the quinoa and the water in a pan, bring it to boil. Turn the heat down to a low simmer and put the lid on. Cook until all the water has been absorbed and the quinoa is soft and looks like it has little tails 🙂 Leave the quinoa onto one side to cool down.

Cook the Aubergine. With a fork pierce the aubergine and place it on a baking tray. No need to slice or remove the stem. Roast the aubergine for 30-35 minutes until completely soft and squishy.

Peel off the skin and the stem and place the aubergine white flesh into a food processor. Add in all the other ingredients for the dip and blitz until you have a super creamy consistency. Leave it onto one side.

Cook the cauliflower. Place the cauliflower on a baking tray and roast in the oven for 20-25 minutes until soft and slightly golden brown. You can also cook the cauliflower on a griddle pan or even better on a barbecue for a lovely smoky flavour. 

While the cauliflower is cooking finish to dress the quinoa. Place the cooked quinoa in a bowl and add the olive oil, lemon juice, parsley, pomegranate seeds, chilli (if using) and the finely diced cucumber. Adjust with salt and pepper.

Divide the quinoa tabouleh into 2 plates. Add a generous dollop of the aubergine dip  and place the cauliflower steaks on top. 

Any leftovers will be great the next day as well! Just stare everything in an airtight container in the fridge.

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Cauliflower and Kale Fritters

I have been slightly obsessed lately in making fritters or omelette with silken tofu and chickpea flour. In my opinion is really the best combination when it comes to recreate an “eggy” kind of texture. The result is a spongy, soft consistency which when combined with spices, seasoning and veggies taste absolutely delicious! 

Makes about 6-8 fritters depending on the size 

Ingredients:

1/2 cup of chickpea flour (also called gram flour)

1/2 cup of water

1 block of silken tofu 

2 tbsp of nutritional yeast

1/2 tablespoon of corn/potato starch flour 

1/2 teaspoon of smoked paprika 

1/2 teaspoon of black pepper 

1/4 teaspoon of turmeric powder 

About 1 cup of cooked and chopped cauliflower – you can either use leftover roasted or steamed cauliflower 

1 cup of fresh kale – finely sliced

1tbsp of coconut oil for frying 

To serve: I love serving them with mashed avocado and fresh tomatoes 

Place the chickpea flour, water, silken tofu, nutritional yeast, corn flour and all the spices into a blender. Blend well until you a smooth and creamy mixture. Add in the chopped cauliflower and chopped kale. Let it sit onto one side to thicken up a bit. 

Heat up the coconut oil into a non stick pan. Once really hot pour the fritters batter into a pancake shape. About 2 tablespoons each fritter. Cover the pan with a lid and let cook the fitter onto one side for at least 4-5 minutes. As it’s quite a dense mixture it will take longer than regular pancakes. Once the top of the fritters look quite solid flip them onto the other side. Cook for another 5 minute still with the lid on.

Repeat the process until you have finished all the batter. Serve while still warm with some mashed avocado, fresh tomatoes or some salad.

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Chocolate Caramel Digestive Biscuits

 

I don’t know about you but digestive caramel biscuits used to be my absolute favourite treat especially with a cup of tea. So I couldn’t be happier to have remade one of my all time favourite in a much healthier version. The crunchy base goes perfectly with the creamy and rich caramel and the chocolate coating makes everything even more delicious! They are the perfect treat to serve to guests which I promise will never guess these biscuits are vegan and gluten free!


Makes 10-12 biscuits depending on the size

Ingredients:

For the base:

1/2 cup of plain gluten free flour – I have used Dove’s farm
1/4 cup of ground almond
2 tablespoons of Natvia Natural Sweetener
1 tablespoon of brown rice syrup
2 tablespoons of coconut oil – melted
2 tablespoons of almond milk
A pinch of salt
1/2 teaspoon of baking powder
A dash of vanilla extract

For the caramel filling:

7-8 medjol dates ( I wouldn’t recommend to use regular date for this recipe as medal are particular gooey and soft plus they have a gorgeous caramel flavour)
3 tablespoon of runny and smooth almond butter (the runnier the better)
Dash of water to thin it out

For the chocolate coating:

70gr of good quality dark chocolate (or any chocolate of your choice)

Preheat the oven at 180 degrees Celsius. In a bowl mix together all the ingredients for the base until you have a solid dough. Dust your working surface with some flour. With a rolling pin gently stretch your dough (about 1/2 cm thick). With a cookie cutter or a small glass ( I used a glass) cut out the biscuits. Keep repeating the process until you have used all up all the dough.
Place the biscuits on a baking tray covered with parchment paper.
Bake them in the oven for 10-12 minutes until they start to go brown around the edges. Make sure not to overtake them as they can burn quite quickly.

To make the caramel filling: place the pitted dates and almond butter into a food processor. Start blitzing. Stop and scrape the sides and blitz again. Gradually add about 1 tbsp of water. Keep blitzing until you have a relatively smooth and creamy consistency. If the caramel is too thick add another splash of water and blitz again.

On a double boiler melt the chocolate.

Once the biscuits are baked let them cool down completely adding the caramel on top. Spread each biscuit with about 1 teaspoon of the caramel. Dip them into the melted chocolate and place them on a cooling rack to set. Once the chocolate is hard enjoy!

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Roasted Pepper and Sweet Potato Falafels

Nothing beats a fully loaded Buddha bowl especially when it has got falafels in it 🙂 These red pepper and sweet potatoes falafels are such a winner and so easy to make. I love how the flavour and texture of the sweet potato goes so well with the roasted peppers, they are definitely a match made in heaven! They are very convenient for lunch boxes or for when you want something quick and easy. I would recommend to make quite a large batch (just double the ingredients) and freeze them so you always have something ready on hand for when you have no time to cook.

Makes about 8-10 falafels depending on the size

Ingredients:

1 can of chickpeas -drained and rinsed
1 pepper – deseeded and cut into pieces
1 small sweet potato- peeled and cut into chunks
1 garlic clove -minced
1/2 teaspoon of cumin powder
1/2 teaspoon of turmeric powder
Salt to taste

Serving suggestion:

I like to eat them in a big salad with some quinoa, cabbage, sliced avocado, baby spinach and cherry tomatoes.

Place the chopped up pepper on a baking tray and drzzle with some olive oil, add some salt and roast in the oven for 20-25 minutes until soft.
At the same time steam the roasted sweet potato until you can pierce through with a fork. Once cooked let it cool down for 10-15 minutes.
In a large bowl add the chickpeas. With a fork or even better a potato masher roughly mash them down. They don’t have to be completely a puree, a chunky texture is more what we are looking for. Add in all the remaining ingredients and keep mashing! 🙂 Once everything is well combined add salt according to your taste.

Line a baking tray with some parchment paper. Roll the mixture into balls ( to make your life easier wet your hands so it won’t stick as much) and place them on the baking tray. Bake the falafels for 20-25 minutes. Make sure to flip them on the other side halfway through the cooking.

These falafels are super versatile, I love using them in buddha bowls, wraps or lunch boxes.

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Thai Green Coconut Noodle Soup

This recipe just couldn’t be simpler, using a ready made paste definitely make the life so much easier and it makes this soup redact in under 20 minutes.
I have always been a massive fan of Thai food as I love how it’s super veggie friendly, great fresh flavours and rice with anything 🙂

I love making this soup when I don’t have too much to cook and I want something quick, delicious and satisfying.

Ingredients:

1 heaped tablespoon of green Thai curry paste
About 1 litre of veggie stock
1/2 can of full fat coconut milk
About 150gr of rice noodles
200gr of shiitake mushrooms -sliced
1 pakchoi
1/2 block of firm tofu – about 175gr – chopped into small cubes
1 red fresh chilli
1 tablespoon of Tamari sauce
The juice of 1/2 lime

To serve: a sprinkle sesame seeds and fresh chopped coriander

Place the rice noodles in a large bowl and cover them with boiling water to cook them. Put them on one side while you are making the rest.
In a large pan add the curry paste and let it heat up for few seconds, add the sliced mushrooms and the chopped tofu. Stir fry for few minutes until the mushrooms are soft. Pour in the veggie stock and the coconut milk. Bring to boil and add the tamari sauce. Cook for about 5 minutes. Check if needs more salt. Add in the finely sliced pakchoi and cook for another 2-3 minutes. I personally like my greens quite crunchy so I wouldn’t cook it for longer than that. Drain the noodles and divide them between two bowls. Cover them with the soup, mushrooms, tofu and pakchoi. Squeeze some lime into each bowl and serve with some fresh chill, coriander and sesame seeds.

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