Main meals

Courgette pancakes

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Tasty and mega simple courgette and pepper pancakes!  My kids always complain about courgettes but with a bit of good quality (next time I’ll make my own) BBQ sauce on the side these went down a treat and they didn’t even realise they were eating courgettes until the end! Lol! 😀

The inspiration for this recipe came from the Forks over Knives cookbook.  You can view and purchase the cookbook here at the link attached.
Grate two courgettes into a bowl and add 1/2 cup of wholemeal flour, finely diced red pepper and you could also add a tin of sweetcorn.  I didn’t have in the cupboard so I skipped this but would probably add it in next time for a little sweetness.  Season with salt and pepper and clump into little balls, fry in coconut oil in a non stick pan.  Serve with salad.  We had these topped with cream (soy cream) spinach sauce (recipe in the sides section) fried mushrooms and chipotle hot sauce!  We also had potatoes cooked in cauliflower cream on the side too!

Oh yummy!  😊

Two courgettes

1/2 cup of wholemeal flour

1 finely diced red pepper or colour of choice

1 small tin of sweetcorn

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The Forks over Knives plant based cooking meal plans are also available at the link below.  I have not personally tried the meal plans as I make up my own but if your new to plant based eating then I would recommend checking out the book below.

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Veggie feast!

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I was so hungry tonight and in desperate need of a veggie feast after a crappy food week!  My new vitamix professional blender arrived yesterday and anyone that owns one will understand my excitement and inspiration to get cooking again.  It is an amazing machine and I’ve waited very impatiently for three years to own one…finally my blender dreams have come true ha ha ha!  Check on the picture below for a full spec.

So to give my vitamix a workout I made a cauliflower cream sauce to cook my thinly sliced potatoes and onions in the oven and topped with nutritional yeast…also know as “cheese” sprinkles in my house!  😊

Then I blended up some garlic cloves with alpro soy cream and spinach.  I cooked this lightly in the pan to create the spinach sauce for the top of the courgette fritters.  These were so simple and I made them by grating the courgettes and adding peppers and seasonings, then fried lightly in a little coconut oil.  To top it off I added some fried mushrooms in the non stick (I try to use little oil) and chipotle sauce!  The tomatoes were fresh out of the greenhouse and were super sweet on the side.

I added a huge dollop of high quality BBQ sauce and a blob of coconut oil on top of the kids potatoes for some extra fats!  I also gave them a cheeky, cacao, banana, peanut butter with a dash of soy cream on the side smoothie which they had double helpings of.

A meal full of protein, iron, vitamins and about nine different veggie ingredients, it makes me feel super happy when my kids pack themselves full of nutritious foods.  They certainly don’t all of the time, kids are kids and they are free to eat as they wish but I hope to inspire them! 😍

Superfood for super kids! 😎

All of the recipes are available in the menu and will be posted soon. 😎  I love it how blogging makes me hungry again lol!  Mmmm what to eat now…

ps – I am a vitamix blender addict now! 😊

Mexican street food

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Super speedy supper again…used a tesco Mexican mix to make this fat burrito! 😍

Wraps

cooked rice

shredded lettuce

tomatoes

cucumber

tofu pieces (cauldron brand)

courgette

cheese (optional)

Stir fry the courgette with the tofu pieces and add the marinades and sauces in the order specified on the packet.  Place the wrap flat on the plate and top with rice, the cooked saucy mix, shredded lettuce, tomatoes, cucumber and chilli sauce.  Roll u into a big fat burrito and enjoy!  The kids had grated cheese on theirs instead of chilli sauce but that is optional obviously.

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We love Mexican food in this house.

 

Pasta with mixed salad

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Super quick pasta with mixed salad for lunch.

pasta

salad vegetables of choice

sunflower and linseeds for sprinkling

mozzerella balls (optional)

olive oil

Cook the pasta and whilst cooking chop up all the salad bits and bobs, then add to pasta and sprinkle with seeds, season and drizzle with olive oil.  Enjoy!

Red Thai curry veg & garlic mushrooms

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Super fast supper and lucky to as we were soooo hungry!

Stir fried peppers and broccoli with a red Thai curry sauce, topped with crispy fried meaty garlic mushrooms.

Broccoli

Red and yellow peppers

Red  Thai curry sauce noodles

Rice noodles

Large meaty mushrooms

Stir fry the broccoli and sliced peppers and add the sauce, stir fry the noodles separately and season.  Top with crisy Mushrooms fried in high heat oil and garlic.  Season and serve.  Yum!  I feel hungry again ✌️😍

 

 

 

Crispy tofu & stir fried garden veg

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Stir fried broad beans, kale and onions from the garden with some sliced carrots and some crispy five spice tofu on the top….mmmm…I feel hungry again! 😀

Vegetables for stir frying

seasame oil

Garlic

soy sauce

agave or honey

Block of organic tofu

Rice

Cut the tofu in half and keep halfing until you get little squares.  Place in a roasting tray or dish and drizzle with sesame oil, some slices of garlic, a dash of soy sauce and sprinkle of five spice powder.

Pop in a really hot oven, I’ve found a high heat is good for crispy tofu when almost done add a squirt of agave or honey to sweeten.  Chop the vegetables and stir fry, keep them crisp, with garlic and a tsp of seasame oil and cook the rice to serve.  I added a pad Thai sauce with my vegetables at the end but you could serve with just soy.  Enjoy!

 

Aubergine & tomato tower

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I love the taste of summer!  Pan fried aubergine and fresh Italian multicoloured tomatoes from the Keith deli (for those that are local)! 😊

Slice the aubergine into thick slices and pan fry in olive oil until cooked through and add a sprinkle of salt!  Slice the tomato and layer with the cooked aubergine!  Serve, yum!

multicoloured or red tomatoes

aubergine

olive oil

salt

Coconut bean curry with rice and quinao

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This was such a random meal but it turned out really delicious!  Roasted a sweet potato in tin foil in the oven on medium heat for about an hr then a cooked up some beans which had been soaking all night, you could use any white beans, added some chopped cabbage (from the garden) towards the end of the cooking time.  Stir fried some onion and garlic and added broccoli (from the garden) and a tin of sweet corn.  Then I stirred in a sachet of coconut cream, the solid stuff!  A splash of tamari and a tsp of sugar.  You could spice this up with a bit of chilli instead of the sugar, I’ve got kids to feed though and a spoonful of sugar helps the medicine go down as they say! Lol!  😊  The boys also ran out to the our rescue chickens to have a fried egg on top but that’s optional I guess!

  • sweet potato
  • broccoli
  • dried beans of choice
  • garlic
  • onion
  • tamari sauce
  • coconut cream
  • chilli

enjoy!

Broccoli and peanut noodles

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Delicious peanut noodles with broccoli and sea same seeds.  So simple and such an easy meal for the family.

– 1 head of broccoli

– noodles (desired amount)

– coconut water 1 cup

– tamari sauce

– peanut butter 3 tbsp

– ginger (freshly grated) 1tbsp

– sesame seeds

– sesame oil

– chilli flakes (optional)

Boil the broccoli with the noodles in a pan of water and cook the sauce whilst these are cooking.  Add the coconut water, peanut butter, tamari sauce and ginger to the pan, cook until blended and thickened on a low heat for ten mins.  Add the noodles and broccoli to the sauce, stir, serve with drizzle of sea same oil and sesame seeds.

Enjoy!

 

Adapted from the chilli

dinner

easy dinner

forks over knives cookbook.

 

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