Thai Green Curry
Recipe is available to watch on YouTube
Thai Green Curry Recipe
Chinese supermarket shopping trip
Check out my third YouTube video after a quick trip to the Chinese supermarket in Aberdeen. Here’s selection of vegetarian and vegan finds we bought there, if you want to watch the full video check it out in the link below…there are recipes to follow! 😎
Chilli, corn bread and potatoes
We are all soooo full up after our veggie chilli, roasted potatoes, corn bread, rice and cheese(violife).
wow where do I start…ok so first of all the corn bread recipe came from my new awesome book which I would totally recommend purchasing at the link below…it’s called “Peace and Parsnips – vegan cooking for everyone!” And the recipes all have a different twist which makes things a bit interesting.
So for the 🌶 I used the following ingredients…
Large potatoes and olive oil
2 or 2 tbsp of coconut oil
Chopped garlic
Chopped onions
Green peppers chopped into cubes
Carrots chopped into cubes
Tin of mixed beans
Tin of kidney beans
2 x tins of tomatoes 🍅
3-4tbsp of cumin seeds or powder
2tbsp of smoked cayenne pepper
chilli flakes to taste
Salt and pepper
Potatoes
Slice the potatoes thinly almost straight through and repeat along the potato, brush with olive oil and season with salt and pepper. Pop in a tray into the oven for 30-40mins until tender.
Cook the chopped onions and garlic in the coconut oil for a few minutes, add the chopped green peppers and carrots and cook for another few minutes. Add both the tins of mixed beans and the tomatoes, cumin, cayenne pepper, chilli flakes to taste and the salt and pepper to season. Bubble away on a low simmer for about 15-20mins, cook some rice and serve with the bread and potatoes.
Spicy mushrooms with peanut slaw wraps
I was looking for a really quick lunch fix the other day and this Asian infusion hit the spot! Spicy mushrooms and onions with homemade peanut slaw wrapped in a corn wrap with additional spicy sauce if your brave enough. I adapted a recipe from the book below – Rich Roll – The Plant Power Way.
Its a great book for easy family plant powered recipes and Rich Rolls story to fitness and health is very inspirational. I’m also studying his plant powered educational course on the Mind Body Green website. Its great for getting ideas for fueling your body for fitness and for daily meal ideas. Click on the image to take you to his book. Anyway back to my recipes, the ingredients are as follows…
Mushrooms
Onions
Mini cabbages
Carrots
Peanut butter or Almond Butter
Tamari Sauce
Mirin
Rice Vinegar
Garlic Clove
Sunflower seeds
Shred the mini cabbage and the carrots and mix in a bowl, in a jar add equal amounts of soy, mirin and rice vinegar and a heaped tablespoon of peanut butter, close the jar and shake or use a small blender. Add to the shredded cabbage and carrots and mix through. Cook the mushrooms and onions in a little coconut oil and add a spicy sauce of choice.
Add the slaw to the corn wrap and top with mushrooms, wrap and enjoy! Yummy! 🙂
Courgette pancakes
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.
Oh yummy! 😊
Two courgettes
1/2 cup of wholemeal flour
1 finely diced red pepper or colour of choice
1 small tin of sweetcorn
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.
Veggie feast!
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
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.
We love Mexican food in this house.
Pasta with mixed salad
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
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
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!
The Wee Larder by Angie Milne 