In today’s post, I’m sharing a new plant-based burger recipe that my family has been loving lately… the Sweet Potato Bhaji Burger. The burgers are filled with simple ingredients – sweet potato, onion, chickpea flour and kale – which also happen to be nutritional powerhouses, providing an array of vitamins, minerals and antioxidants ✨ The Indian spices used to flavour the burgers – cumin, garam masala and turmeric – notch up their antioxidant potency even further.
Not only are they quick and easy to make, but they’re super cheap too! According to my calculations, it cost just £1.07 to make six burgers. That’s 18p per burger. Bargain!
Continue reading “Sweet Potato Bhaji Burgers”
In today’s post, I’m sharing my recipe for easy home-made tortilla wraps. They contain just five ingredients and cost as little as 27p for six. Bargain!
Not only budget-friendly, they also taste far nicer and fresher than the shop-bought variety. One bite of a home-made tortilla and you’ll never want to go back to shop-bought again!
Continue reading “Easy Home-Made Tortilla Wraps”
In today’s post, I’m sharing a recipe for the perfect Winter warmer – Creamy Butternut Squash Soup with Maple-Glazed Chickpeas 💛 With its delicious, sweet flavour and golden orange hue, this soup is so bright and cheery that it’s bound to put a smile on your face. It also happens to be packed full of immune-boosting nutrients to help keep those pesky Winter bugs at bay.
Continue reading “Creamy Butternut Squash Soup with Maple-Glazed Chickpeas”
In today’s post, I’m sharing a recipe for a delicious curry that’s simple to prepare and ready in just 30 minutes. It’s budget friendly too, costing less than £1 per portion. It’s mild enough to serve to all family members and contains an abundance of nutrients to keep them in tip-top condition, including plenty of protein, complex carbohydrates, fibre, vitamins, minerals and antioxidants. It’s proven to be a winner with my family and we hope you enjoy it too!
Continue reading “Sweet Potato, Chickpea and Peanut Butter Curry”
Happy New Year everyone!
I hope you had a wonderful break over the festive holidays. I spent a magical five days with my mum and her three dogs in Verwood, Dorset. It was so relaxing, which was just what I needed after a busy year finishing the cookbook.
We went for daily walks in Verwood Forest, had a glorious day on Bournemouth beach, and spent our evenings watching films and munching our way through all the Christmas goodies. As you may have seen on my social media channels, I was totally spoilt by family and friends this Christmas and received lots of beautiful boxes of vegan chocolates. Needless to say, most are empty now.
And after all the excesses of the festive season, this month I’m looking forward to getting back to my favourite way of eating – simple meals filled with natural ingredients and packed full of flavour and nutrients.
To kickstart my recipe shares for January, I have one of my family’s favourite winter-warming dishes – Smoky Yellow Split Pea Soup ❤️
Not only is this soup easy to make, but it’s incredibly cheap too. A 500g bag of Suma yellow split peas costs £1.15 and we only use half a bag in this recipe. Add in the remaining ingredients and this soup costs about £2.25, which works out at 56p per portion. Bargain! Continue reading “Smoky Yellow Split Pea Soup”
This month I promised I’d share some of all-time favourite one pot meals. After all that meal prepping, cooking and pot washing in December, I need a few weeks of simple meals. Easy, quick prep, cheap, healthy meals that leave only one pot to wash up. Now we’re talking 😉
I’m going to begin with one of my absolute favourite one pot meals – Veggie Paella. This dish is typically made with shellfish, but I’ve used colourful veggies and nutrient-rich nuts instead 🙂
Here’s how I make it…
Serves 4 Hands-on time: 15 minutes Cooking time: 30 minutes
1 TBSP olive oil
1 large onion, finely diced
2-3 garlic cloves, minced
1 red bell pepper, deseeded and diced
1 tsp ground cumin
1 tsp sweet paprika
300g / 10½ oz / 1⅓ cups Spanish Paella rice
pinch of saffron*
1 medium tomato, diced
1 litre / 34 fl oz / 4 cups hot vegetable stock (broth)
handful fine green beans, trimmed and halved (use fresh or frozen)
6-8 baby corn
80g / ½ cup cashews
salt, to taste
ground black or cayenne pepper, to taste
16 black pitted olives
sprinkling of green nori flakes or dried parsley
35g / ¼ cup toasted flaked almonds
* Saffron is the spice that gives Paella its distinctive yellow colour and creamy, nutty flavour. It is very expensive though. For a budget-friendly alternative, use ground turmeric (½ tsp)
- Infuse the saffron in a little hot water and prepare the vegetable stock.
- Gently heat the oil in a large heavy-bottomed frying pan (skillet) and cook the onion until it starts to soften. Meanwhile chop the remaining vegetables.
- Add the garlic, bell pepper, cumin and paprika to the pan, and cook for a minute or so. If it starts to stick, add a splash of water to loosen it. Stir in the rice and saffron (or turmeric). Add the tomato and vegetable stock to the pan. Bring to the boil, then reduce the heat and simmer for 10 minutes, uncovered.
- Add the beans, baby corn and cashews, and cook for a further 10 minutes. Stir regularly towards the end of the cooking time. If the pan starts to dry out, add a little more stock or water.
- When the rice is tender yet retains a bite, remove the pan from the heat. Season with salt and pepper, to taste. Serve on warm plates with a sprinkling of olives, nori flakes/dried parsley and toasted flaked almonds.
- Any leftovers can be stored in the fridge for 24 hours. As with any rice dish, make sure the leftover rice is cooled quickly and refrigerated within an hour.
- This paella is delicious served on its own, however Lil’ L suggested that children may prefer it served with segments of toasted tortilla (like he does 😉 ) When the paella is nearly ready, simply place the tortillas under the grill and lightly brown on both sides. This makes them nice and crunchy!
N.B. For a super child-friendly paella, use frozen peas and sweet corn instead of green beans and baby corn. Simply add them to the pan 5 minutes before the end of the cooking time.
This recipe has been submitted to Ricki Heller’s #WellnessWeekend