Best Veggie Brunch; baked eggs

food blog recipe healthy veggie

This is a super easy, slightly spicy veggie brunch recipe you can rustle up any day of the week.

I’ve been eating a lot less meat over the past few of months. Mainly because I wanted to challenge myself to see if I could eat less meat. But I am actually now really enjoying eating less meat.  I’ve always been a fan of veggie food and eating more veg and less meat actually helps me stay healthy. It’s also a lot cheaper and I feel better for it.  So, so far, so good! Continue reading “Best Veggie Brunch; baked eggs”

Mushroom, chilli and feta omelette pizza

food travel healthy living blog

Does anyone else wake up craving pizza?

I do. Quite often. And if you follow me on Instagram you’ll know that a couple of weeks ago I posted a picture of this, and you all seemed to love it. Thanks, guys.

food blog healthy travel recipe

Continue reading “Mushroom, chilli and feta omelette pizza”

Easy Couscous ‘Buddha Bowls’

Buddha bowl is a weird term. Basically, it’s a salad.

It has proteins, vegetables and grains. Much like many salads.

I think the main difference is that they’re more Instagrammable and Pinnable than an average salad.

So, I thought I’d have a go at one, using some basic ingredients I already had in the fridge and store cupboard. Continue reading “Easy Couscous ‘Buddha Bowls’”

Veggie Thai Massaman Curry

When I told Mum I was making curry for dinner, it’s safe to say she was looking forward to it. Naturally, she wanted to know what kind of curry I was rustling up. “Thai, Massaman curry,” I told her.

As I began delving into more detail about what’s involved and where I learnt the recipe, she stopped me and asked, “what meat are you putting in it?”

Continue reading “Veggie Thai Massaman Curry”

Recipe: Best Party Hummus

Hummus is a really easy, simple recipe which can be knocked together in no time based mainly on ingredients you can always keep in the cupboard. I like my hummus to be lemony, garlicky and with a hint of warmth from the cumin. There are loads of variations you can experiment with but this one seems to be a real crowd pleaser. It makes enough for about 6 people as a starter, or more as part of a party selection. This weekend I made it with my Thyme & Tabasco Sausage Rolls for a few friends and it went down a treat.

What you need:

  • 2 x 400g tins of chickpeas (reserve the liquid, plus a few chickpeas for topping)
  • 3 tbsp. tahini
  • 3 garlic cloves, roughly chopped
  • 1 tsp. crushed sea salt
  • 6 tbsp. extra virgin olive oil
  • The juice of 2 large lemons
  • 1 tsp. cumin
  • A pinch of paprika for dusting
  • Greek basil (for topping)
  • Extra virgin olive oil (for drizzling, optional)

What to do:

  1. Get the bowl-blade option ready on your food processor. Rinse the chickpeas in cold water and add to the bowl. Next, add the tahini, garlic, salt, lemon juice, cumin and a few tablespoons of the reserved liquid from the tinned chickpeas. Turn on the food processor and slowly pour in the olive oil as everything combines.
  2. When the mixture is fully combined, tip it into a serving dish. Drizzle with some more extra virgin olive oil and decorate with a few whole chickpeas. Sprinkle with paprika and finely chopped Greek basil leaves for decoration.

 

Matti P's Ultimate Veggie Burgers

Here’s one for meat free Monday. You can even make these bad boys ahead on a Sunday, ready to bake to perfection come Monday evening. These aren’t just any veggie burgers, no. They are Matti P’s ultimate veggie burgers. Healthy, easy and hella satisfying. This recipe makes 6 burgers, and takes about 50 mins to prep and cook. Once cooked, they will keep well in the fridge for a couple of days – and they make a great addition to a salad if you wanted to save one for work in the week. You can add more or less fresh chilli, depending on how spicy you like it…

What you need:

  • 2 and a half cups of Quinoa (cooked and cooled)
  • 3 spring onions
  • 3 sticks of asparagus
  • half a red chilli
  • one third of a courgette
  • 2 handfuls of spinach
  • 1 jar of Aldi’s Tomato and Mascarpone stir-in sauce
  • olive oil
  • 1 tablespoon of garlic powder (Matti notes, NOT garlic salt)
  • 1 teaspoon of paprika
  • 50 g cheddar cheese, whichever variety you prefer, grated
  • 2 tablespoons of tomato purée
  • salt and freshly ground black pepper for seasoning

What to do:

  • Cook the quinoa and leave to fully cool
  • Cut the spinach as fine as possible and add to a large mixing bowl
  • Slice the other veg as fine as possible, mix together whilst chopping, then add to the mixing bowlveggie burg
  • Add in the garlic powder and paprika
  • Add the jar of tomato and mascarpone sauce. Grind in some salt and pepper to taste – Matti notes ‘don’t go overboard on the seasoning!’
  • Add the grated cheddar cheese to the bowl, as well as the tomato purée
  • Prepare a baking tray by lightly brushing it with oil, then add the quinoa to the mixing bowl
  • Combine all ingredients in the mixing bowl together thoroughly using your handsveggie burg 3
  • Once thoroughly mixed, split and compact the mixture into burger shaped patties – how many or how big is up to you. Matti likes his big, so he got 5 out of this mixture – but it makes up to 6!veggie burg 4
  • Place the patties onto the baking tray, and cook at 180 degrees for 35mins in the centre of the oven
  • Cook until golden brown
  • Enjoy on a flatbread with fresh salad and grilled halloumi!

Hope you enjoy this one, Sophie -x-