Shephards pie a la vegan!

Who doesn’t lick their lips at the thought of a comforting dish of shepherds pie yumminess (veganized of course)The rain was pounding against the windows last night as I sat curled up in my pjs giggling with contentment as I …

Bean bonanza and mouthwatering mash!

I try as best I can to eat seasonal veg it’s seasonal for a reason and aside from tasting wonderful it just mirrors the feeling of whatever time of year it may be. Autumn for me always conjures up the …

Not quite a soup, not quite a dahl, not quite a stew… but damn scrumptious!

A long day today called for the laziest one pot dinner I could think of and here it is… Not quite a soup, not quite a Dahl, not quite a stew…. But my oh my is it scrumptious. Comfort food at it’s best and as simple as you can get.

Into a pot pop:

1 cup of each of the following
Basmati rice
Mung beans
Lentils

Spices: (flavour to your liking)
Cardamon
Nutmeg
Garam masala
Cinnamon
Coriander
Garlic Powder
Salt/pep
Fenugreek leaves

1 can of coconut milk
Scoop of coconut sugar
Splash of sweet chilli sauce
5 cans of water. (I just use the coconut milk tin to measure out)

Give it a nice little stir
Bring to boil
Cover, reduce and leave for an hour. (Overnight would be better but hunger called) Top up on spices etc as required.

Serve up!
I told you it was easy and super delicious.
Add more water and into the blender to turn it into a soup if you so wish.
I popped a scoop of spinach pesto from yesterday’s recipe on top along with a sprinkling of salted peanuts, chilli flakes and parsley.

Serve up with a nice chunk of bread and enjoy.

Love
Louise

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The best non meat meatball tacos…. Ooooh yumminess….

Oh my oh my oh my ! Introducing my favourite dish of the month… Mung bean and chick pea non meat meat ball tacos… These came about from a mixture of leftovers and an article I read today about mung beans and their endless benefits.

Here we go:
Cook the mung beans (as you would rice)
While your mung beans are cooking blitz the following:

A piece of seitan (I only had a little left so use a packet if you have it)
A handful of cashews
3 or 4 stalks of scallions
A cup of chick peas
Drain the mung beans when cooked and blend them also
Combine all ingredients and add-
Nutmeg
Salt
Pepper
Cinnamon
Splash of olive oil
Roll into balls and bake at 200 for 30 min or until toasty.

Place your tortillas into a baking tin and shape like tacos. Bake for about 10 min. I popped them into the oven while the balls were baking.

 

Remove and fill tacos with whatever takes your fancy. I used mixed leaves and placed the balls on top with my tomato sauce from yesterday and the last few scoops of my leftover pesto.

 

I topped it with the amazing Art of Zen Foods violife pizza cheese and placed them under the grill for 5 more min.
Final touch was a dribble of soy cream and you are ready to dig in!

My chief taster Dave (carnivore boyfriend) said this was his favourite dish to date. Oh goodness me! I may have to agree….

Love
Louise

x