Tag Archives: plant based recipes

Moroccan Chickpea and Spinach Stew

I love the textures of this Moroccan spiced dish! The silky spinach, chunky butternut squash and chickpeas cooked in a delicious spicy tomato based sauce. It’s absolutely divine and works well with the cous cous and additional peas to soak up the flavours.

Ingredients

8 tomatoes

Olive oil

2 tbsp of coconut oil

2 chopped onions

3 chopped cloves of garlic

1 stick of celery finely chopped

1tsp of tumeric or freshly grated

1tsp of cinnamon

1tsp of chilli

2 handfuls of chopped butternut squash (I used frozen)

8 cubes of frozen spinach

A handful of red lentils

1 tin of chickpeas (400g)

A bunch of coriander

1lt of vegetable stock

2 cups of cous cous

1 cup of peas

Salt & pepper

Start with the tomatoes, cut in half and place on a baking tray. Drizzle with olive oil and sprinkle with salt and pepper. Roast on a medium heat for 30mins until soft. Blend into a puree and set aside for the sauce.

Heat the coconut oil in a large pan, I like to use my medium cast iron oven proof pot. Add the onions, garlic and celery and cook on a medium heat for 10 minutes. Add the spices and cook gently stirring through the flavours.

Add the vegetables, lentils, chickpeas, vegetable stock and tomato sauce (made previously). Season with salt and pepper and the coriander and slow cook on a low heat for at least 30mins. I like to finish it off in the oven for 20mins.

Boil 3 cups of water in a separate pan and add the frozen peas, cook for a few minutes. Add in the cous cous, season with salt, take off the heat and add a lid to the pan. Leave for 10mins to finish the cooking process.

Serve the stew over the top of the cous cous and sprinkle with some additional coriander.

Enjoy!

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Broad Bean Soup

Just what I needed today after a cold walk with the dogs and collecting leaves with my son for some leaf identification work we were doing.  Such a warming recipe, I served it up with a little drizzle of hemp oil but you could also use olive oil and perhaps some croutons.    mmmm!

Ingredients

3-4 cups of broad beans (frozen or fresh)

1 leek (chopped)

1 onion (chopped)

3 cloves of garlic (chopped)

1-2 red chillies (chopped)

2 tsp of cumin

1 tsp of tumeric

1 tsp of paprika

oat cream, or other dairy free cream ( a dash during blending, optional)

Green Smoothie Bowl

Add all the ingredients apart from the optional cream to the soup pot along with the stock cube and water to just over the vegetables.  Cook for 40-50 mins or until vegetables are tender and blend in the blender (be very careful when blending hot liquids, make sure the blender has the lid on securely) add in the cream of choice if you like to your desired consistency.  Serve with warm wholemeal bread or perhaps a toasted sandwich.

Any questions pop them in the comments below.

Love Angie

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Cacao Halva Fudge

This is a really easy recipe to make and in a few minutes you have created a tray of healthy snacks for the family!  I’ve added a link to a short video below for the recipe if you would rather watch it.

Ingredients

Sesame Seeds x 2 Cups

Medjool Dates x 1 Cup

Organic Cacao (powder) – 1/2 cup

Vanilla Extract – 1Tbsp

Pinch of good quality sea salt

Agave Syrup (raw or the best quality you can find)

Superfood Toppings (optional)

Add the sesame seeds to the food processor and grind on high for a minute or two, add in the medjool dates and blend again on high for about 5 minutes.  Add in the cacao powder, vanilla, salt and a squirt of Agave syrup if the mixture is too dry.  You should then have a slightly sticky dough consistency (not too sticky).

Roll the mixture into balls or shape in a chocolate tray as per the video.  Add superfood toppings of your choice if you have available.

I hope you enjoy this super easy recipe.  Please subscribe to my Youtube channel for future recipes and holistic health tips and ideas.

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Love and Cacao Fudge Balls

Angie x

Cannellini Bean Curry

I love this curry its so simple to make but so delicious!  You can mix the curry ingredients up a little bit to your liking but this is the basic recipe that I use for this recipe.

Ingredients:

Coconut Oil (1-2tsp) use additional water if recipe is sticking

1-2 sticks of cinnamon

5 cardamon pods

3-4 sliced small onions

4 chopped garlic cloves

1-2tsp of chopped ginger

A mix of chopped vegetables like carrots, courgette, peppers etc.

1tsp of tumeric powder or freshly grated tumeric

4-5tsp of chilli powder

4tsp of ground cumin seeds

2 tsp of coriander seeds

4 Large tomatoes grated

Tin of carton of cannellini beans or other beans of choice

Additional chopped greens of choice

1-2tsp of Garam Masala

Salt & Pepper

Bulghar Wheat

Melt the coconut oil in a large pan, add in the cinnamon sticks and cook lightly for a minute or two.  Add in the cardamon pods for a few minutes and then the onions, garlic cloves, chopped ginger and chopped vegetables.  Add a small amount of water to the pan with the tumeric powder, chilli powder, ground cumin seeds, coriander seeds and grated tomatoes then simmer lightly for around ten minutes until the vegetables are tender.

Add in the beans and some additional greens like spinach or kale and simmer lightly for a few minutes, add the garam masala and season with salt and pepper.

I cook my bulghar wheat in my rice cooker on the white rice setting with a little vegetable stock and sometimes some extra greens.  You can also cook it in a pan of water similar to how you would cook white rice.

Enjoy

Love & Bulghar Wheat

x Angie x

cannellinibeancurry

Please check out my YouTube channel where you will find more recipe videos and other holistic health ideas.

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Goan Vegetable Curry

Oh this was soooo yummy!  Lots of fresh colourful vegetables with a little tofu cooked in a Goan Curry paste and coconut milk.  This has got to be one of my new favourite recipes, its so easy to make (as most of my recipes are) and is really delicious and nutritious.  I had a wholemeal flatbread on the side with this dish and it was perfect for dipping in the coconut sauce mmm.  You could also serve this with some brown rice and a few salad items.

Ingredients

Coconut Oil 2 x tbsp

Chopped garlic cloves x 3-4

Fresh Lemongrass (tbsp of chopped)

Galangal (thumb piece of)

Sliced 2 x small red/green chillies

Onions

Broccoli

Colourful Peppers

Courgettes

Goan Curry Paste 3-4tbsp

Coconut Milk x 1 tin

Soy Sauce

Tofu or marinated tofu pieces

Coconut Sugar (Optional)

Stir fry the garlic, lemongrass, galangal, chilies and onions for 5-10 minutes on a medium heat.  Add the remaining vegetables and cook through with some additional water until almost tender, add in the Goan curry paste and stir.  Add in the coconut milk and a little soy sauce and tofu pieces.  Season with salt, pepper and a dash of soy!  You can also add a little coconut sugar for sweetness if you like.  Cook through until tofu is warmed up.

Serve with rice, breads, salad and smiles!

Enjoy!

Love and Coconuts

x Angie x

goanvegcurry

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Spaghetti Bolognese

I love this dish, the sauce is light but with a good flavour, you could also use this recipe to make a speedy lasagne!  I like to top mine with chopped chilies for some heat and some red onion or other salad ingredients but you could add chillies into the main cooking stage if you prefer.  I added some beans into this recipe but they are not essential, I was just using up some fridge ingredients.

Ingredients

Wholewheat pasta

Garlic

Chilies (optional)

Onion

Carrots chopped into small cubes

Celery chopped into small pieces

Green Pepper chopped into small cubes

Vegetable Stock

Lentils

Beans (optional)

Tomato Puree x 4 tbsp

Tinned Tomatoes

Oregano (dried or fresh or parsley)

Chill powder (optional)

Salt & Pepper

Cook the wholewheat spaghetti in boiling salted water for around 15 minutes until cooked through.  Meanwhile cook up the chopped garlic, onions and chillies (optional) for a few minutes then add in the rest of the chopped vegetables and a little vegetable stock to simmer away until cooked.  Add in the lentils, tomato puree and tinned tomatoes and simmer away for a few minutes then add in the herbs (oregano).  Add in a little chilli powder to spice it up if you wish at the end.  Add in extra stock to create enough sauce and simmer to thicken.  Serve with the cooked pasta.

If you enjoyed this recipe please feel free to subscribe to my youtube channel where you’ll find cooking videos and other holistic health and wellness tips and ideas.

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If you have any questions please feel free to drop me a line in the comments below.

Love and Bolognese!

xx Angie xx

spaghettibolognese

 

 

Mexican Veggie Wrap

I love Mexican food and especially easy mexican recipes!  I made this really quick meal tonight for myself.  You could mix the veggies up a bit and use your own favourite vegetables.  It’s basically some garlic curly kale with mexican flavoured peppers and mushrooms with refried beans, homemade guacamole and homemade salsa.  I love using shiitake mushrooms, not only are they super nutritious but they are really meaty and a good replacement for the meaty meals! 🙂  I’ve broken the recipe up as follows:

Salsa

Cherry tomatoes

Lime

Red onion finely chopped

Chilies (optional, I left out as the kids were eating it)

Coriander chopped

Salt & pepper

Chop up all of the cherry tomatoes, blend very lightly if you wish, add in a squeeze of lime, finely chopped red onion, sliced chilies, and chopped coriander and season to serve.

Guacamole

Avocado

Lime

A spoon of salsa

Coriander

Salt and Pepper

Mash up a whole avocado or more if your making a bigger quantity.  Add in a squeeze of lime to your tastes, a spoon of the salsa, chopped coriander and season to serve.

Refried Beans

I used tinned mexican beans…mmm…you can make your own by mashing up pinto beans with stock garlic, water and seasonings.

Garlic Kale

Kale chopped

3 Garlic Cloves Chopped

Onion Chopped

Seasonings

Cook the kale up in a little water with the chopped garlic and onions and simmer until tender.  Season to serve.

Mexican Spiced Peppers & Meaty Mushrooms

Red Peppers Sliced

Onions Sliced

Shiitake or other meaty mushrooms sliced

Mexican Spice Mix

Fry up the peppers, onions and mushrooms in a little olive oil or water and add the spice mix to your tastes.  Season and serve.

Serve everything up in a warm wholemeal wrap and enjoy!  If you enjoyed this recipe please subscribe to this website for future recipes and my youtube channel for further recipes, holistic health and wellbeing ideas!

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Love and Meaty Mushrooms

Angie x

mexicanveggie.jpg

Easy Vegetable & Bean Curry

This curry is super easy to make and so delicious and creamy!  There are loads of colourful vegetables and greens in this recipe and you could mix the vegetables up a bit depending on what you have available.  I served it with some brown rice or you could also use white or some cous cous.

Ingredients

3-4 cloves of Garlic

1 Onion

1 super hot sliced Chilli

Small bunch of Green Beans

1 Red Pepper

Mushrooms ( about 6)

Cannelini Beans ( half a tin)

Sweetcorn ( 4-5tbsp)

Two handfuls of chopped spinach

Curry Powder (4-5tbsp or to taste)

Cream (dairy free – oat or soy)

Brown Rice

Cucumber

Salt & Pepper

Chop up all the vegetables in small pieces, cook the garlic, onion, and sliced chilli in a little water or use some olive oil.  Add all the chopped vegetables apart from the spinach and simmer down for about 15-20 mins under everything is cooked through.  Add in the spinach, curry powder and seasonings and cook for about 5 mins.  Add in the dairy free cream of choice until the recipe is nice and creamy.

Sever with some brown rice and some chopped cooling salad items like cucumber or tomato.

If you have any questions drop me a line or comment below.  You can also find video instructions for my recipes and other holistic health ideas on my Youtube Channel.  Click below to follow me over there.

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Enjoy!

Love and creamy curries!

xx Angie xx

 

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Grey Berry Smoothie

Ok I know the colour is absolute yuk…but not all of my smoothies come out in beautiful pastel colours! lol! 😉

Super easy to make, simply blend all of the ingredients in the list and add in some of your own if you wish.

Ingredients

Handful of Blueberries

A few tbsp of live coconut yoghurt

A tbsp of Cacao Powder

Banana

A tsp of Super Mushroom powder (you could add in a Superfood Mushroom supplement of choice)

Chia Seeds

A splash of almond milk and Water

This is a super nutritious blend combined together.  Check out some of the links below for further research and information on these superfoods.

Cacao Powder

Cacao powder is chocolate in its raw and natural state, its super nutritious.  Click below for access to a really interesting article on the benefits of Cacao Powder.  There is loads of information online regarding the health benefits of Cacao, I would recommend doing further research in this area.  You can also make your own Raw healthy Chocolate with cacao powder…yes chocolate can be healthy.  You can buy Cacao Powder in the supermarket but I find its better value to buy it in bulk.  Check out the brand below for a high quality raw product.


Sevenhills Wholefoods Organic Raw Cacao / Cocoa Powder 1kg

Super Mushroom Powder

I use a blend from Indigo Herbs, I absolutely love their products and find their powders deep in colour and very high quality.  They are a Uk company.  I’ve added a link to the super mushroom powder that I use below.  There are instructions provided with how much to take, do your research and go easy, its very powerful!

 
Super Mushroom Nutri-Complex – 100g – Indigo Herbs

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Any questions regarding this recipe please drop me a comment below.

Love & Smoothies

Angie xx

Green Smoothie Bowl copy

Chickpea Tuna Wrap

Approx Calories:

This is one of my favourite lunch items at the moment I just love it!  🙂  I’m always on the look out for new sandwich and wrap ideas for lunch and this one just hits the spot.  It’s light and you can also mix it up a bit by adding spring onions or perhaps some chopped celery into the mashed chickpeas.  You could also add a little mayonnaise or sweet chilli sauce for a different flavour.

Ingredients:

A carton or tin of chickpeas

A good squeeze of fresh lemon juice

Salt & Pepper

Optional (chopped celery, chopped spring onions)

Salad ingredients – chopped tomato, cucumber, red onion, lettuce etc.

Wrap of choice – I used an Italian flat bread

Mash the chickpeas together with the lemon juice and optional ingredients.  Season well and add into the wrap, top with the salad ingredients of choice and wrap and serve!  Enjoy!

chickpeatunawrap2.jpg

If you have any questions please drop me a comment below.

Love and chickpeas!

xx Angie xx

 

 

 

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