Recipe: Healthy Date Balls

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Recipe: Healthy Date Balls

Yield: 24 balls approx

Recipe: Healthy Date Balls

Ingredients

  • 400g soft, pitted dates (I used medjool and pitted them myself)
  • 200g ground almonds
  • 30g raw cacao powder
  • 40g desiccated coconut
  • pinch of sea salt flakes
  • 1 Tsp. vanilla extract
  • 4 Tbsp. almond milk
  • A selection of seeds for rolling (I used chia, brown linseed, sesame and pumpkin)

Instructions

  1. Put the dates into a food processor and blend until they are sticky and form a soft ball
  2. Add the almonds, cacao powder, coconut and salt, process again
  3. You may have to stop to push the mixture down towards the blades if it is sticky. You can also add a little water or additional almond milk
  4. Add the liquid ingredients, blend again until a ball forms in the mixing bowl, add additional milk if required
  5. Use a tea spoon to measure out spoonfuls of mixture and use your hand to roll into balls
  6. Roll each ball in your seed mixture and keep in the fridge

Notes

Perfect for lunchboxes, breakfasts on the go or for flagging energy!

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http://www.thisisnotadiet.uk/2018/08/24/recipe-healthy-date-balls/

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Recipe: Lentil and Kale Curry with Coconut Raita

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Recipe: Lentil and Kale Curry with Coconut Raita

Recipe: Lentil and Kale Curry with Coconut Raita

Ingredients

  • Curry:
  • I Tbsp. vegetable oil
  • 2 carrots, peeled and diced
  • 6-8 small new potatoes, scrubbed but not peeled and diced
  • 1 large onion, peeled and diced
  • 6 cloves of garlic, peeled and crushed
  • 1 Tbsp. dried chilli flakes
  • 2 Tbsp. medium curry powder
  • 1 x 400g tinned chopped tomatoes
  • 2 x 400g tinned green lentils
  • 100ml vegetable bouillon
  • 1 Tsp. sugar
  • Approx 100g kale, tough stalks removed
  • Seasoning to taste
  • Raita:
  • Half a pot of coconut yoghurt (I used Koko)
  • Half a cucumber, finely diced
  • Pinch of garam masala
  • To serve:
  • Wholegrain basmati rice
  • Fresh coriander, leaves picked

Instructions

  1. Heat the oil in a large pan and add the onion, potatoes and carrots
  2. Sauté gently until they start to soften
  3. Add the garlic, chillies and curry powder, cook for a further 5 minutes or until fragrant
  4. Pour in the tinned ingredients, lentil and bouillon with a pinch of sugar
  5. Bring to the boil then partially cover and gently simmer for 30 minutes or so
  6. About 10 minutes before the end of the cooking time, add the washed kale
  7. Once everything is tender and the kale wilted, the curry is ready to serve
  8. Keep hot while you mix the raita ingredients together, place in a bowl or serve on top of the finished dish
  9. Serve with the rice and topped with fresh coriander and raita unless serving separately
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http://www.thisisnotadiet.uk/2018/08/04/recipe-lentil-and-kale-curry-with-coconut-raita/

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Recipe: Spiced Roast Cauliflower with Creamy Kale and Lemon Pesto

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Spiced Roast Cauliflower with Creamy Kale and Lemon Pesto

Spiced Roast Cauliflower with Creamy Kale and Lemon Pesto

Ingredients

  • 2 cloves of garlic, peeled and crushed
  • 1 Tbsp. lemon juice
  • Cold-pressed rapeseed oil
  • 1 Tsp. salt
  • 1 Tsp. ground cumin
  • 1 pinch cayenne pepper
  • 2 heads cauliflower (half a head per person), green leaves removed and halved
  • Pesto
  • 1 bunch kale, ribs removed and chopped, about a standard colander full (or half of a supermarket bag)
  • 50g pine nuts
  • 3 cloves of garlic, peeled and crushed
  • 2 Tbsp. freshly squeezed lemon juice
  • ½ Tsp. salt
  • Up to 100ml Avocado or cold-pressed rapeseed oil
  • Black pepper to taste

Instructions

  1. Make cauliflower: Heat oven to 200oC/180oC fan/Gas 5
  2. In small bowl, whisk oil, salt, cumin, cayenne, garlic, and lemon juice
  3. Add black pepper to taste.
  4. Place cauliflower on a baking parchment-lined baking sheet
  5. Brush marinade over cauliflower to cover (including underside)
  6. Pour any extra over the top
  7. Roast for around 45 minutes or until starting to brown on top
  8. Make pesto: wash the kale and place into a microwaveable bowl with a lid, steam for 2 minutes in just the water clinging to the leaves
  9. Carefully lift the kale out of any moisture in the bowl and place in the food processor
  10. Place all pesto ingredients except oil in food processor and pulse a few times until everything is chopped
  11. Add oil slowly until the pesto is fully combined, depending upon your processor you may need to add some spoonfuls of water to loosen the pesto mixture enough to blend
  12. Divide cauliflower amongst plates and top with about half of the pesto
  13. Serve with spiralised courgettes or baby new potatoes and serve any additional pesto on the side if required
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http://www.thisisnotadiet.uk/2018/07/29/recipe-spiced-roast-cauliflower-with-creamy-kale-and-lemon-pesto/

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Recipe: Summer Squash Soup

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Recipe: Summer Squash Soup

Recipe: Summer Squash Soup

Ingredients

  • 2 Tbsp. Vegan Margarine (I used Pure)
  • 2 yellow Summer (medallion) squashes, thinly sliced (reserve a few slices)
  • 1 litre vegan bouillon
  • I large onion, roughly chopped
  • Juice of two lemons
  • 2 Tbsp. Nutritional Yeast (nooch)
  • To Garnish:
  • Reserved squash slices
  • drizzle of avocado oil (or olive oil)
  • 2 Tbsp. Fresh Parsley sprigs

Instructions

  1. Preheat the oven to 200oc/180oC/Gas 5
  2. Heat the vegan butter in a large saucepan
  3. Add the onion and sliced yellow squash
  4. Sauté until tender and golden
  5. Meanwhile lay the reserved slices on a baking paper lined baking tray
  6. Drizzle with the oil and roast until well browned
  7. Pour the stock, nooch and lemon juice over the vegetables in the pan and simmer for a further 10-15 minutes
  8. Blend until completely smooth
  9. Season with salt and pepper to taste
  10. Garnish with the roasted squash slices and the parsley sprigs
  11. Serve warm with a garnish of fresh parsley.
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http://www.thisisnotadiet.uk/2018/07/18/recipe-summer-squash-soup/

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Recipe: Crispy Panko Crumbed Aubergine Towers with a Rich Tomato Sauce

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Crispy Panko Crumbed Aubergine Towers with a Rich Tomato Sauce

Crispy Panko Crumbed Aubergine Towers with a Rich Tomato Sauce

Ingredients

  • I aubergine, sliced into rounds
  • 150g of panko breadcrumbs (found in the Ingredients range in the Japanese section in Tesco)
  • 75g plain flour
  • 200ml plant milk
  • 100ml cold-pressed rapeseed oil
  • seasoning to taste
  • For the sauce:
  • 2 Tbsp. cold pressed rapeseed oil
  • 1 large onion, chopped
  • 4 garlic cloves, peeled and crushed
  • 2 x 400g tinned chopped tomatoes
  • pinch of sugar (to counteract any bitterness in the tomato seeds)
  • 2 Tbsp. tomato paste
  • 2 Tsp. dried mixed herbs
  • 1 Tsp. dried chilli flakes
  • Seasoning to taste
  • To Garnish:
  • A handful of fresh chopped chives

Instructions

  1. Preheat oven to 200oC/180oC Fan/Gas 5
  2. To make the sauce:
  3. Sauté the onion and garlic in the oil until softened
  4. Add the rest of the ingredients, bring to the boil
  5. Simmer for 20 - 30 minutes. The sauce should be thick and rich, check seasoning
  6. For the Aubergine Tower:
  7. Whisk the flour, milk and seasoning together to make a thick, smooth batter
  8. Place the breadcrumbs in a shallow dish
  9. Dip the aubergine in the batter, cover fully before dipping into the panko breadcrumbs
  10. Fry the slices in batches until lightly browned. Resist the temptation to keep adding oil, they will absorb a fair amount if you keep adding.
  11. Once browned, transfer to a baking tray to keep warm and continue browning
  12. To assemble:
  13. Place the aubergine slices on a plate stacked into threes with similar sized rounds
  14. Pour some sauce carefully over the top
  15. Dress with the chopped chives

Notes

Adapted from a recipe in Plant Based magazine

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http://www.thisisnotadiet.uk/2018/07/18/recipe-crispy-panko-crumbed-aubergine-towers-with-a-rich-tomato-sauce/

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Recipe: Vegan Creamy Dill Potato Salad

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Creamy Dill Potato Salad

Creamy Dill Potato Salad

Ingredients

  • Dressing:
  • 60ml cold-pressed rapeseed oil
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. freshly squeezed lemon juice
  • I Tbsp. white wine vinegar
  • 1/2 Tsp. sugar
  • 2 garlic cloves, peeled and crushed
  • 2 Tbsp. fresh dill, chopped
  • 450g baby new potatoes (I used Jersey Royals)
  • To serve:
  • Cooked quinoa and lightly steamed purple asparagus, dress with fresh dill

Instructions

  1. Place all the dressing ingredients into a clean lidded jar and shake well until well mixed and thickened, keep in the fridge
  2. Boil the potatoes for 10-15 minutes in lightly salted water until tender
  3. Cook the quinoa according to packet instructions
  4. Place the asparagus into a metal colander and place above the boiling potatoes for a few minutes until tender.
  5. Remove asparagus and set aside, drain the potatoes and place back into the pan
  6. Pour dressing over the potatoes
  7. Assemble the dish by placing the cooked quinoa on the plate and topping with the potato salad, steamed asparagus and sprinkle over fresh dill to dress
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http://www.thisisnotadiet.uk/2018/05/30/recipe-vegan-creamy-dill-potato-salad/

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Recipe: Middle-Eastern Style Vegan Harissa Aubergines with Rice and Lentils

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Middle-Eastern Style Vegan Harissa Aubergines with Rice and Lentils

Middle-Eastern Style Vegan Harissa Aubergines with Rice and Lentils

Ingredients

  • 2 Tbsp. Cold-pressed olive oil
  • 2 onions, finely sliced
  • 1 Tbsp. vegan butter
  • 1 Tsp. ground cumin
  • 1 Tsp. smoked paprika
  • 250g cooked rice (or microwaved packet rice if time is short!)
  • 250g microwavable puy lentils (I like Merchant Gourmet)
  • 3 Tbsp. harissa paste (I use Tesco Ingredients jars)
  • 2 aubergines, sliced into rounds
  • 1 handful of fresh parsley, finely chopped
  • vegan coconut yoghurt
  • Fresh rocket to dress

Instructions

  1. Pre-heat the oven to 200oC/180oC/Gas 5
  2. Heat 1 Tbsp. of oil in a large frying pan
  3. Add the onions, cook over a medium heat until caramelising (about 20 minutes)
  4. Meanwhile place the sliced aubergines onto lined baking trays. Brush with the remaining oil mixed with the harissa paste and bake for 15-20 minutes or until golden and tending to slightly charred at the edges
  5. Add the vegan butter to the onions in the pan, once melted, add the spices and cook for another minute or so
  6. Remove about one third of the onions from the pan and set aside in a dish
  7. Add the cooked rice and lentils to the pan with a splash of water, cover and continue to cook for a further 3 or 4 minutes.
  8. Mix the vegan yoghurt with the chopped fresh parsley
  9. Dress the plates with fresh rocket
  10. Divide the rice and lentil mixture between plates and top with layers of harissa coated aubergine slices and parsley yoghurt.
  11. Top with reserved fried onions and any leftover parsley
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http://www.thisisnotadiet.uk/2018/05/28/recipe-middle-eastern-style-vegan-harissa-aubergines-with-rice-and-lentils/

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Recipe: Warm Vegan Potato Salad with Griddled Asparagus and Grapefruit Dressing

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Recipe: Warm Vegan Potato Salad with Griddled Asparagus and Grapefruit Dressing

Recipe: Warm Vegan Potato Salad with Griddled Asparagus and Grapefruit Dressing

Ingredients

  • Baby Charlotte potatoes, scrubbed and cut into halves or quarters if large
  • 50g whole hazelnuts
  • 50g baby broad beans (frozen)
  • 1 Tbsp. avocado oil
  • 2 courgettes, topped, tailed and cut into ribbons with a potato peeler
  • 1 bunch of asparagus spears, trimmed
  • For the Dressing:
  • Juice of a pink (ruby) grapefruit
  • 1 Tbsp. white wine vinegar
  • 1 Tbsp. avocado oil
  • Seasoning to taste

Instructions

  1. Preheat oven to 200oC/180oC fan/Gas 4
  2. Place the broad beans in a small pan with boiling water and simmer for a few minutes, rinse in cold water and set aside to cool
  3. Put the potatoes in a pan with cold, lightly salted water, bring to the boil and cook for 12-15 minutes or until tender
  4. Place hazelnuts on a baking tray and bake for 10 minutes until browning and skins (if they have any) are splitting
  5. Make the dressing by combining all the ingredients together well and checking for seasoning
  6. Shuck the broad beans out of their skins once cooled and place in a large serving bowl
  7. Rub the cooked hazelnuts in a clean tea towel to remove any skins, add to the serving bowl
  8. Heat a large frying pan or griddle pan until fairly hot
  9. Add 1 Tbsp of oil and fry the courgette ribbons in batches until browning, add browned courgettes to the serving bowl
  10. Once potatoes are tender, drain and add to the serving bowl, pour over the dressing to allow it to soak into the potatoes
  11. Griddle or fry the asparagus in the large frying pan (doesn't require any additional oil)
  12. Toss the salad well in the serving bowl
  13. Assemble the salad on the plate and top with the whole asparagus spears
  14. Drizzle over any remaining dressing in the salad bowl
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http://www.thisisnotadiet.uk/2018/04/30/recipe-warm-vegan-potato-salad-with-griddled-asparagus-and-grapefruit-dressing/

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Recipe: Vegan Chocolate and Avocado Mousse

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Vegan Chocolate and Avocado Mousse

Yield: 4

Vegan Chocolate and Avocado Mousse

Ingredients

  • 1 x 400g tin of chickpeas, drained and water (aquafaba) saved
  • 3 tbsp. raw coconut sugar
  • 2 large ripe avocados, peeled
  • 40g cacao powder
  • 40ml agave syrup
  • 1 tsp. vanilla extract
  • To decorate: Milled linseeds with goji berries, cacao nibs and edible flower petals

Instructions

  1. Pour chickpea water (aquafaba) into a large bowl or stand mixer, whisk until it forms stiff peaks (this takes some time!)
  2. Once whisked, add the coconut sugar and whisk again
  3. In another bowl, mix the remaining ingredients until smooth, you could lightly blend with a hand mixer if your avocado is still slightly lumpy
  4. Fold the chocolate aquafaba mix into the avocado mix one spoonful at a time using a metal spoon until combined, be careful not to overmix
  5. Spoon into serving glasses or ramekins and refridgerate
  6. decorate just before serving
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http://www.thisisnotadiet.uk/2018/04/17/recipe-vegan-chocolate-and-avocado-mousse/

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Recipe: Frijole and Guacamole Stuffed Vegan Quesadillas with Baked Corn and Smoky Tomato Salsa

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Recipe: Frijoles and Guacamole Stuffed Vegan Quesadillas with Baked Corn and Smoky Tomato Salsa

Recipe: Frijoles and Guacamole Stuffed Vegan Quesadillas with Baked Corn and Smoky Tomato Salsa

Ingredients

  • Frijoles:
  • 1 tbsp. cold-pressed rapeseed oil
  • 1 tbsp. of vegan butter (I used Pure)
  • 1 large onion, finely chopped
  • 1 tsp. chilli flakes
  • 2 x 400g tins of black beans, drained and rinsed
  • 150ml vegetable stock or bouillon
  • 1 red chili, de-seeded and sliced
  • Quesadilla Filling:
  • 2 tbsp. cold-pressed rapeseed oil
  • 1 red onion, peeled and sliced
  • 1 tsp. dried cumin
  • 1 Tsp. dried oregano
  • 10 small corn tortilla (I used the Wahaca corn/wheat tortillas)
  • Guacamole:
  • 3 ripe avocados, peeled and de-stoned
  • 8 cherry tomatoes, chopped
  • 1 garlic clove, peeled and crushed
  • 1 tsp. ground cumin
  • 2 limes, juiced
  • 1 tsp. smoked paprika
  • half a packet of coriander, stalks removed and leaves chopped
  • Baked Corn and Smoky Tomato Salsa:
  • 2 corn on the cob
  • I tsp. cold-pressed olive oil for brushing
  • 1 Tsp. smoked paprika
  • 1 red onion, peeled and chopped
  • 1 red chilli, de-seeded and chopped
  • 1 lime, juiced
  • half a packet of coriander, stalks removed and leaves chopped

Instructions

  1. Preheat the oven to 200oc/180oc fan/Gas 5
  2. Start with the Guacamole: mash the avocados with the lime juice
  3. Add the remaining ingredients, mix well
  4. Baked Corn and Smoky Tomato Salsa: brush the corn with the oil and place on one half of a baking tray
  5. Toss the tomatoes in the remaining oil and add the paprika
  6. Bake for 15-20 minutes until the tomatoes are starting to char lightly and the corn is browning
  7. Allow the corn to cool a little then hold the corn upright, stabilise with a fork and run a sharp knife down to remove the sweetcorn kernels
  8. Mix the corn, tomatoes and the remaining ingredients in a bowl
  9. Frijole: heat the butter and oil in a small pan
  10. Add the onion, garlic and chilli and sauté for 10 minutes until softened, stirring occasionally
  11. Pour in the black beans and stock, simmer for 30 minutes
  12. Remove from the heat and leave to cool
  13. Once cooled, mash with a stick blender but not until entirely smooth
  14. stir through the chilli
  15. Quesadilla Filling: while the frijoles are cooking, heat a frying pan with the oil
  16. Add the onions and spices, sauté for 10 minutes until softened and starting to brown
  17. Mix together with the frijoles and set aside
  18. To assemble: heat a dry frying pan on the hob
  19. Lay out 5 tortillas on a board
  20. Spread thickly with the frijole and onion mix
  21. Top with the guacamole
  22. Place another tortilla on top
  23. Dry fry each quesadilla until lightly browned and crisping, turning over once one side has browned.
  24. Carefully cut into wedges and serve with the salsa on the side
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http://www.thisisnotadiet.uk/2018/04/11/recipe-frijole-and-guacamole-stuffed-vegan-quesadillas-with-baked-corn-and-smoky-tomato-salsa/

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