Happy Skin Kitchen

Coconut & Chickpea Curry 

Ingredients:

1 can of chickpeas

1/2 can of coconut milk 

1/2 can of chopped tomatoes 

1 onion – finely chopped 

2-3 garlic cloves – minced 

1 tsp of turmeric powder 

1/2 tsp of chilli powder

1 tsp of curry powder 

Salt to taste 

To serve: rice and veggies of your choice ( I went for steamed broccoli)

Add a dash of oil to a large pan and once hot add in the chopped onion. Fry the onion gently for 3-4 minutes until it starts to caramelised. Add in all the spices + the garlic cloves. Cook for another minute and continue stirring to avoid burning. Add a dash of water to prevent from sticking. Add in the drained chickpeas, coconut milk and tinned tomatoes. Mix everything together, add bit of boiling water just to enough to cover the chickpeas. Put the lid on an cook on a low heat for 20-25 minutes. Serve with some rice and veggies.

Butter Bean Minestrone Soup 

Ingredients:

1 onion – finely chopped 

2-3 garlic cloves – minced 

1 white potato – peeled and chopped into cubes 

1 carrot – chopped into small pieces 

2 cups of mixed frozen vegetables ( I used a mix of peas, sweetcorn, carrot and green beans)

1 can of butter beans 

1 veggie stock cube 

Optional: 1tsp of smoked paprika 

About 1 litre of hot water to cover 

Salt & pepper to taste.

Add a dash of oil to a large pan and once hot add in the chopped onion and chopped carrot. Fry the onion gently for 3-4 minutes until it starts to caramelised. Add in the garlic cloves + smoked paprika (if using). Cook for another minute and continue stirring to avoid burning. Add in the chopped potato, frozen vegetables and drained butter beans. Cover with boiling water and add in the veggie stock. Put the lid on and cook on a low heat for 20-25 minted. You want to makes sure the potatoes are really cooked through so they go all mushy and makes the soup creamier. Serve straight away and enjoy! 

Lentil & Pea Pasta 

Ingredients:

1 cup of rinsed split red lentils 

1 onion – finely chopped 

1 carrot – grated 

2 garlic cloves – finely minced 

1/2 cup pf frozen peas

1 tin of chopped tomatoes

Salt & pepper to taste 

To serve: pasta of your choice ( I have used whole-wheat fusilli)

Add a dash of oil to a large pan and once hot add in the chopped onion and grated carrot.  Season with salt & pepper.Fry the onion gently for 3-4 minutes until it starts to caramelised. Add in the garlic cloves. Cook for another minute and continue stirring to avoid burning. Add in the tinned tomatoes. Cover with a lid and cook on a low heat for 15-20 minutes. Cook the pasta according to the packet instructions. Just before serving add in the frozen peas and cook for another minute. Drain the pasta and drizzle with some olive oil to prevent from sticking. Stir in the sauce and enjoy! 

Lentil & Potato Dahl

1 1/2 cup of rinsed red split lentils 

1 onion – finely chopped 

2-3 garlic cloves minced 

1/2 tin of chopped tomatoes 

1/2 tin of coconut milk 

1 white potatoes – peeled and chopped into small pieces 

1 tsp of turmeric powder 

1/2 tsp of cumin powder 

1/2 tsp of chilli powder

1 tsp of curry powder 

A splash of water 

Salt to taste 

Add a dash of oil to a large pan and once hot add in the chopped onion.Fry the onion gently for 3-4 minutes until it starts to caramelised. Add in all the spices and the garlic cloves. Cook for another minute and continue stirring to avoid burning. Add in the rinsed lentils, coconut milk, chopped potato and tinned tomatoes.Add in some hot water until everything is covered. Put the lid on and cook on a low heat for around 25 minutes. You want to make sure you check it from time to time as the lentils will gradually absorb the water so you might need to add a bit more as you go along. Season with salt and when it’s all mushy and creamy it’s ready! Serve with some rice and enjoy! 

Despite the Shrek green colour this soup is utterly delicious, I promise! The potato makes it creamy and filling and the peas adds a lovely sweet flavour perfect to counter balance the slight bitterness of the spinach. I love adding a bit of miso paste as it really adds lots of flavour, I couldn’t recommend more to invest in a jar or miso paste, it really goes a long way! I also like to add some nutritional yeast for that “cheesy” tone but If you don’t have it you can leave it out.

Ingredients:

Makes enough for 2-3 people 

1 white onion – finely chopped 

2-3 garlic cloves – minced 

1 stalk of celery – chopped into small pieces 

1 cup of frozen peas

1 medium size potato – peeled and chopped into pieces

A generous handful of spinach 

1 veggie stock cube 

1 teaspoon of miso paste 

Optional: 2 tablespoons of nutritional yeast to add a bit of “cheesy” flavour 

A dash of oil 

Salt & pepper to taste 

To a large pan add in the oil. Once hot add in the chopped onion and celery. Fry the onion and celery for few minutes until the onion starts to caramelise and become translucent. Add in the minced garlic and cook for another minute. Add in the chopped potatoes, stock cube and miso paste. Mix everything together and cover with boiling water.  Put the lid on and cook for around 20 minutes until the potatoes are soft. Add in the frozen peas, nutritional yeast (if using) and the spinach and cook for another few minutes. Adjust with salt & pepper.  Using a hand blender or a normal blender, blend the soup until smooth and creamy. It’s totally delicious as it is but if you want to add creaminess you can add a dollop of coconut yogurt. 

Since I came back from Thailand and Cambodia I have been obsessed with fresh spring rolls, they are so easy to make, packed with veggies, light but delicious at the same time. You can really go crazy with the veggies you want to use, I went for carrot, lettuce and Thai basil but peppers, purple cabbage or avocado will work too. The tofu and the rice vermicelli makes them more filing and they also add different textures. The peanut sauce is seriously to die for and takes this dish to the next level!

Ingredients:

Makes about 4-5 spring rolls (enough as a main for 1 person or as a starter for 2)

4-5 rice paper sheet 

Around 100gr of cooked rice vermicelli noodles 

1 carrot – peeled and finely cut into thin strips

An handful of lettuce leaves

An handful of fresh Thai basil leaves 

For the tofu: 

1 block of firm or extra firm tofu 

3-4 tbs of soy sauce 

1 tsp of coconut oil for frying 

For the peanut dipping sauce:

3 tbsp of soy sauce

1 tbsp of smooth peanut butter 

2 tbsp of maple syrup 

1 tsp of chilli sauce of your choice (I have used Siracha)

A dash of water if needed to thin out the sauce 

Start by cooking the tofu. Wrap the tofu in a tea towel and place something heavy on top, like a pan and some books on top. Let it sit like that for 10 minutes until you can see quite a bit of water coming out. Once pressed cut the tofu into small batons. Add the coconut oil to a pan and once hot fry the tofu sticks. Add in the soy sauce ad cook for 5-10 minutes until the tofu is slightly browned. Leave it onto one side.

Make the sauce by simply mixing all the ingredients together until you have a creamy and silky consistency. 

To assemble the roll: dip the rice paper into some cold water for literally 30 seconds (if you leave it for too long it will be too sticky and impossible to handle) Lay it down on a chopping board or large plate. Place a bit of carrot, lettuce, basil leaves, rice noodles and tofu on the part of the rice paper close to you. Roll the roll by folding as tight as you can and also fold inwards the ends. Repeat the process until you have finished all the fillings. Make sure not to overstuff the rolls as otherwise the rice paper might break and the spring rolls will end up too big. With a very sharp knife cut the spring rolls in half and serve them with the peanut sauce.

If you want to switch up a little bit from your traditional sweet pancakes these bad boys are for you! They are super simple, packed with veggies and really delicious! The chickpea flour makes them really filling, high in protein and fibre. Make sure to serve these pancakes while they are still warm, they tend to go a bit hard once cooled down. If you have any leftovers pop them in the the toaster for few minutes before enjoying them again! As with the sweet pancakes make sure you go all out with toppings!I love topping them with sliced avocado, coconut yogurt and pan fried mushrooms but any roasted veggies you have on hand would work too! 

Makes around 9-10 pancakes depending on the size

Ingredients:

1 cup of chickpea flour 

1/2 cup of flour of your choice – I have used spelt flour but gluten free flour will work as well.

1 cup of water 

2 tbsp of nutritional yeast 

1 tsp of bicarbonate of soda

A generous pinch of salt & black pepper 

1 carrot – grated 

2 spring onions – finely chopped 

An handful of spinach – roughly chopped 

A dash of oil for frying – I have used coconut oil 

Served with:

• sliced avocado 
• Sliced cherry tomatoes 
• unsweetened coconut yogurt 

I a large mixing bowl add in the chickpea flour, spelt flour, nutritional yeast, salt & pepper and bicarbonate of soda and give it a good mix. Gradually pour in the water and mix with a whisk to avoid any lumps. Keep whisking until you have a smooth and thick batter. Leave it onto one side.

Add a touch of oil to a large frying pan and add in the chopped spring onions and carrots. Cook for 1-2 minutes until the spring onions start to soften then add in the grated carrot and fry for another 2 minutes.  Remove the veggies from the pan and add them to the pancakes batter. Mix everything together. Add another bit of oil to the pan is it’s too dry and start to cook the pancakes adding about 2 tablespoon of the batter for each pancakes. When they start to form bubbles on top flip them and cook them on the other side. About 2 minutes each side. Repeat the process until you finish all the batter.

Serve them straight away with some avocado, tomatoes, pan fried mushrooms and coconut yogurt.

This recipe has been one of my favourite midweek dinners as I absolutely love how is bursting with flavours and different textures. The real hero of this dish is the purple Tenderstem Royale® which is a brand new vegetable recently launched exclusively in M&S. Tenderstem Royale® is part of the brassica family and has a more buttery flavour and a gorgeous purple colour compared to his Tenderstem® cousin. It’s super easy to cook, it requires no prep time and it works so well in many different dishes. I personally love using in stir fries, any asian inspired dishes (like this fried rice) or even with pasta and casseroles. 

Tenderstem Royale® is also a powerhouse of goodness! It’s  high in fibre and a source of potassium, vitamin A, B6, which contributes to the reduction of tiredness and fatigue and a source of folate, especially important during pregnancy. Tenderstem Royale® is also high in vitamin C, perfect to boost our immune system during the winter months! 

This easy stir fry is a super delicious way to boost your veggie intake and it’s great for packed lunches too!

I love how the peanut sauce brings all the element of this dish together and adds that nutty and salty flavour. I also love to use it as a salad dressing! It’s just so delicious!

Ingredients:

Serves 3-4 people 

1 cup of rice ( I have used brown basmati rice but white basmati will work as well) 

1 pack of Tendestem Royale® (about 180gr)

1 pack of extra firm tofu (300gr)

1/2 cup of frozen edamame beans 

1/2 cup of frozen peas 

1 carrot – peeled and chop into small pieces 

4 spring onions

4 garlic cloves – crushed

For the sauce:

3 tbsp of soy sauce 

1 tbsp of peanut butter 

1 tsp of brown rice vinegar 

2 tbsp of maple syrup 

1 tbsp of toasted sesame seeds oil 

Extra toppings (optional)

A sprinkle of sesame seeds 

Few extra slices of spring onions

Some slices of fresh chilli 

Slices of lime 

Start by cooking the rice according to the packet instructions. Once cooked, drain it and leave it to one side.

While the rice cooks, prepare the tofu. Slice the tofu into cubes and place them on a baking tray covered with some parchment paper. Bake the tofu in the oven at 180 degrees Celsius for 20 minutes or until the edges are slightly brown. 

While the tofu bakes make the sauce. Simple mix everything together until you have a smooth and silky consistency. Remove the tofu from the oven and pour half of the sauce on it. Give it a good shake to make sure all the pieces are evenly coated. Tip the tofu into a large non-stick frying pan and cook for about 5 minutes. Remove the tofu from the pan and leave it onto one side.

In the same pan add in the Tenderstem Royale®. You want to make sure the pan is really hot. Toss them around for few seconds then add a dash of boiling water and cover with a lid. Cook for 2-3 minutes until “al dente”. Now, if you want  your Tendestem® with a bit of bite, remove them from the pan and place them into a bowl to be added back in later. If you like them softer, leave them in the pan and add in the chopped carrot, peas, edamame, crushed garlic and spring onions. Add a drizzle of soy sauce and keep cooking for another 2-3 minutes. Add in the cooked rice. Put the lid back on and cook for another 5 minutes. At this point add back in the tofu, the Tenderstem Royale® (if you have removed them), the remaining sauce and mix everything together. Serve while still warm with some extra spring onion slices, fresh chilli, sesame seeds and a slice of lime.

I love this recipe so much as it’s so simple but so flavoursome and delicious! Plus I am total sucker for hoisin sauce 🙂 You can make the marinade in advance and store the tofu in the fridge to make it even more packed with flavour! I served it with some simple brown rice but you can also serve it alongside rice noodles or stir fried veggies.

Serves 2 

Ingredients:

1 block of firm/ extra firm tofu – about 350gr ( I have used the tofoo Co.)

2 tbsp of toasted sesame seeds oil 

1/2 cup of hoisin sauce 

2 tbsp of Tamari or soy sauce 

3 garlic cloves – finely minced

To serve:

1 cup of uncooked brown rice

3-4 spring onions finely chopped 

 A generous sprinkle of sesame seeds 

1 tsp of chilli flakes (optional)

Start by pressing the tofu between 2 tea towels to remove the excess water. I normally just cover it with a bowl and I put my heavy iron cast pan on top. Leave it for 10 minutes to try ti squeeze out as much water as possible. Then chop the tofu into cubes. In a frying pan on a medium heat add soy sauce, hoisin sauce and the minced garlic and give it a good stir. Add in the tofu cubes and mix it all together to make sure the tofu is coated with the sauce. Remove from the heat, let it cool down and place it in the fridge for 20 minutes. In the meantime cook the brown rice according to the packaging instructions. In a frying pan add the sesame oil, once hot add in some of the tofu cubes in a single layer along with the sauce. Fry for 5 minute without flipping them, then flip them over and cook them on the other side for another 5 minutes. Add the chopped spring onion at the last minute. Serve the tofu with cooked brown rice and a generous sprinkle of sesame seeds.

This dish is a weeknight hero! It only takes 15 minutes in total and super simple and delicious! 

I made few times when I just wanted something quick and filling. If you want to add extra veggies you can also serve it with a side or broccoli, green beans or kale!

Ingredients: 

Serves 2-3 people 

About 200gr of noodles – I have used rice noodles 

1/2 white onion – finely sliced 

3 garlic cloves -crushed 

1-2 red chilli (depending on how hot you like it) – deseeded and finely sliced 

About 150gr of mushrooms – slices 

About 100gr of snap peas

About 100gr of bean sprouts 

2 tbsp of toasted sesame seeds oil 

5 tbsp of soy sauce or Tamari 

2 tbsp of brown rice vinegar 

1 tbsp of coconut sugar 

3-4 spring onions- chopped 

Sesame seeds to sprinkle on top 

Cook the noodles according to the packet instructions. If using rice noodles it shouldn’t take more than 5-6 minutes. Once cooked, drain them and rinse them with cold water to prevent from sticking.

While the noodles are cooking add the sesame seeds oil to a large pan or wok (if you have one) on a medium heat. Once hot add in the onion, garlic and chilli. Sautee for 2-3 minutes, keep on stirring from time to time. Add in the mushrooms, snap peas and bean sprouts and keep cooking for another 4-5 minutes. Make sure to keep stirring to avoid the vegetables sticking to the bottom of the pan. 

Add in the noodles to the pan together with the soy sauce, rice vinegar and coconut sugar. Cook for another minute or so. Serve with the chopped spring onion on top and a generous sprinkle of sesame seeds.

This recipe is the perfect quick and healthy midweek dinner. The red pepper is an absolute winer and requires only an handful of wholesome ingredients. To make this dish even more packed with goodness I have used chickpea pasta which is higher in fibre and protein but it will work with any type of pasta of your choice. For this recipe I have used my new Kitchen Aid Artisan blender which is a dream to create healthy and delicious meals. It’s obviously not just great for smoothies but thanks to its super stronger engine is great to make hummus, nut butters, pesto, veggie burgers and so much more! You can use my discount code” HAPPYSKINKITCHEN” to get 20% off on any Kitchen aid blenders!

Ingredients: 

2 red peppers 

1/4 cup of walnuts 

1 garlic cloves 

An handful of basil leaves

2 tbsp of nutritional yeast 

The juice of 1/2 lemon 

2-3 tbsp of extra virgin olive oil 

Salt to taste 

Serve with roughly 250gr of chickpea pasta ( I went for penne)

Remove the seeds and stalks from the pepper and chop it into pieces. Add them to a roasting tray with 1tbps of oil, a pinch of salt and roast them in the oven at 180 degrees for 20 minutes until soft.

Add the roasted pepper to the Kitchen Aid Blender together with the nutritional yeast, basil, garlic, walnuts, lemon juice, the remaning olive oil, a pinch of salt and blend until smooth and creamy. Taste the pesto and add more salt if needed.

Cook your pasta according to the packet instructions. Drain the pasta but reserve about 2-3 tablespoons of the cooking water. Put the pasta back into the pan and stir in the pesto and the add the cooking water. Mix everything until it’s well combined. Optional: if you want to add extra greens to this dish, add in an handful of baby spinach and keep stirring until they have wilted.

Serve straight away and enjoy! 

This pasta bake is an absolute winner! It’s so easy to make, utterly delicious and packed with so much flavour! For this recipe I have used Violife grated and creamy cheese alternatives which  they work like a dream in any dairy free recipes. I use them as part of the filling together with the cooked aubergine, pepper and basil and the result it’s an ultra creamy and decadent pasta bake oozing with some much deliciousness! You really have to try this recipe!

Serves 2 people

Ingredients:

1 jar of your favourite tomato sauce ( I went for a simple tomato and basil sauce)

250gr of giant pasta shells

For the filling:

1/2 aubergine – chopped into small cubes

1/2 red bell pepper – chopped into small pieces

1 white onion- finely chopped

3 garlic cloves – minced

100gr of Violife Original Flavour grated + extra for sprinkling on top

3 tbsp of Violife Original Flavour Creamy

A bunch of fresh basil leaves + extra for sprinkling on top

1 tbsp of olive oil

1/2 teaspoon of salt

1/2 teaspoon of black pepper

To a large frying pan add the oil together with onion. Sautee the onion for 3-5 minutes until it starts to caramelise. Add in the minced garlic & chopped aubergine. Cook on medium heat for 8-10 minutes until the aubergine becomes soft and almost mushy. In a separate pan add a touch of oil and the chopped pepper and cook for about the same time as the aubergine.

While the veggies are cooking cook your pasta according to the packet instruction keeping it “al dente”. Drain it, rinse it with some cold water and set it onto one side.

To a food processor add the cooked aubergine, onion and garlic, Violife grated, Violife creamy, salt and pepper and the fresh basil. Blitz for few seconds until you have a creamy filling. Transfer it to bowl and mix in the cooked pepper.

Cover the bottom of a large baking tray with most of the tomato sauce (reserve some to drizzle on top). Fill each shell with the filling mix and arrange them on tray until it’s all covered. Drizzle the remaining tomato sauce on the shells and sprinkle with some extra Violife grated.

Bake in the oven at 180 degrees Celsius for 25 minutes until the pasta starts to become slightly crispy on top.

Sprinkle some extra chopped basil leaves and serve while still warm.

Enjoy!

This recipe couldn’t be any simpler! It’s a very easy and wholesome take on a classic Spanish tortilla and I couldn’t love it more! The chickpea flour create that “eggy” consistency and it works perfectly with the pan fried potatoes. I personally love it to eat it warm straight from the pan but it’s also great cold in lunch boxes!

Ingredients:

Makes a large tortilla enough for 4 people 

4 medium potatoes 

1/2 white onion

2-3 tbsp of extra virgin olive oil 

1 cup of chickpea flour (also called gram flour)

1 cup of water 

1 tsp of smoked paprika

Salt to taste 

Peel the potatoes and wash them.  Cut them in half and slice them in thin slices. In a non stick pan add the olive oil and once is hot add the potatoes , salt and the onion. Add in 1 cup of water and turn the heat down slightly to prevent the potatoes from burning. Cook for about 20 minutes or until the potatoes are soft. Stir from time to time to prevent the potatoes sticking to the pan.

In a large bowl whisk together the chickpea flour with the water and smoked paprika. Add in the cooked potatoes and onion. Mix all tougher.

Add an extra bot of oil ti the same pan and pour in the tortilla mix. Cover with a lid and cook for about 5 minutes. Place a plate over the tortilla and turn it around, cook for another 5 minutes on the other side. 

Serve the tortilla while still warm with a salad, avocado or some coconut yogurt!