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”
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.
Continue reading “Mushroom, chilli and feta omelette pizza”
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’”
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”
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:
- 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.
- 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.
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 bowl
- 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 hands
- 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!
- 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-