Vegetable Jambalaya

Jambalaya ingredients
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I apologise for my absence and lack of recipes, but it’s just been one of those weeks, and I haven’t felt up to cooking or baking. I won’t divulge details, however let’s just say that appearances have been deceiving, and I have been extremely lucky to have been supported by such strong female friends (hmmm, I wonder if you can guess what I’m talking about). It hasn’t all been negative though, my course mates and I have become a lot closer this week, and I received praise for my dissertation, being told I should speak at a conference, how very exciting!

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Vegetable Jambalaya

Recipe: Vegetable Jambalaya
 
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A vegan version of a Louisiana dish, with French and Spanish origins. Quick and easy.
Author:
Recipe type: Vegan, gluten-free
Cuisine: French, Spanish
Ingredients
  • 300g rice
  • 3 small peppers
  • ½ bell pepper
  • 2 tbsp tomato purée
  • 4 bay leaves
  • ½ red onion
  • 400g tinned tomato
  • 125g sweetcorn
  • 50g petits pois (peas)
  • 500ml vegetable stock
  • 2 tsp paprika
  • ½ tsp chilli flakes
  • black pepper
  • ½ tsp thyme
  • 1 tsp garlic powder
Instructions
  1. Finely chop the onion and peppers, and add to the oil in a large pan on medium heat.
  2. Once the onions and peppers have softened, add the stock, sweetcorn, peas and tinned tomatoes, stirring gently to mix.
  3. Add the rice, and begin to add the spices (this bit is again up to you, add or more or less to personal taste).
  4. Add a pan lid and gently simmer for 20 minutes, stirring every occasionally to stop the rice from sticking. It is now ready to serve, I like to enjoy by adding cracked black pepper or nutritional yeast on top.
Nutrition Information
Calories: 174 Fat: 2.2 Carbohydrates: 32.1 Protein: 6.1
 

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Banana and Coconut Loaf (Vegan, Gluten-free)

 

Banana and Coconut Loaf
 
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A light and fluffy banana cake.
Author:
Recipe type: Vegan, gluten-free
Cuisine: Cake
Ingredients
  • 2 ripe bananas (roughly 80-100g each)
  • 170g coconut flour (OR gluten free flour/ plain flour)
  • 115g sugar of your choice (I used granulated)
  • 25g dessicated coconut
  • 200ml sunflower oil
  • 140ml water
  • 1 tsp bicarbonate of soda
Instructions
  1. Preheat the oven to 180 degrees Celcius/350 degrees Fahrenheit/ Gas Mark 4, and grease and line a brownie tin, or a small loaf tin.
  2. Using either a fork or potato masher, mash the two bananas in a large mixing bowl.
  3. Sieve flour to remove any lumps and add to the banana, along with the sugar, coconut, oil and water.
  4. In a small bowl, add the bicarbonate of soda and 1 tbsp of water. Mix thoroughly then add to the mixture and gently fold.
  5. Pour into the lined tin, and bake for 50 minutes, or until the loaf has risen. To check it is cooked through, stick a knife through the middle, and if it comes out clean you’re good to go.
Nutrition Information
Calories: 317 Fat: 22.5 Carbohydrates: 22.5 Protein: 2.8
 

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Banana and Coconut Loaf (Vegan, Gluten-free)

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Okay so this one is an adaptation of a vegan ‘brownie’ recipe a friend of mine sent me last year.

I lived in London during my first year of university, and whilst I decided to continue my studies back home in the North East, I made some great friends whom I still keep in regular contact with. The Christmas before last, I went down to London to stay with my friend Becca, who lived with her fellow coursemate Cecilia, in a tiny little basement flat on Old Kent Road. I was a little dubious about staying in such close proximity with a girl I had never met before, but Becca told me not to worry, Cecilia and I would get on just fine. And of course, she was completely right. They both made me feel completely at home, and as they are both fellow food lovers, I had so much fun cooking with them. The few days I stayed there were an absolute blast, with the highlight being getting completely wrecked off homemade mulled wine, and covering ourselves in glitter.

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Vegan Chilli

Three Bean One Legume
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As I’m sat here writing my first proper blog entry, Taylor Swift is blasting and I’m having a little cry to myself. Not my most dignified moment, but who cares, we all need a good sob once in while right?

So yes, it’s safe to say this day hasn’t been the best day, and everything that could’ve gone wrong, has. However, if there is one thing I can rely on to make me happy, its food. I started the fasting part of the 5:2 diet today, so I haven’t managed to cook up anything delicious, though I do have a recipe to share from last week.

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Vegan Chilli

Vegan Chilli
 
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A warming and nutritious bowl of bean chilli.
Author:
Recipe type: Vegan, gluten-free
Cuisine: Mexican
Serves: 5
Ingredients
  • 1 tbsp coconut oil (or any other cooking oil)
  • 1 medium red onion
  • 1 pepper (I used red but it doesn’t really matter)
  • 1 clove of garlic, peeled, crushed and diced
  • 1 tsp cumin seeds
  • 1 tin of chopped tomatoes
  • 1 tin of kidney beans, drained
  • 1 tin of chickpeas, drained
  • 1 tin of butter beans, drained
  • 1 tin of baked beans
  • 300ml vegetable stock
  • 1 tbsp of tomato puree
  • paprika
  • chilli flakes
  • hot chilli powder
  • black pepper
  • fresh coriander, finely chopped (and some to garnish)
Instructions
  1. Roughly chop the onion and pepper, and crush and slice the garlic clove. (Some recipes say to finally dice the vegetables, but personally I like them quite chunky.)
  2. Heat the oil on medium heat in a large pan, and add the cumin seeds, stirring until the smell of the seeds is released. Then add the chopped onion, pepper and garlic, cooking for 5 minutes or until the vegetables have softened and there is a wonderful aroma of garlic.
  3. Add the chop tomatoes, kidney beans, butter beans, baked beans (including the juice) and chickpeas. Simmer for a further 5 minutes then add the stock.
  4. By now the dish should be looking a little watery, but don’t worry, this is fine, it will thicken in time. Now it’s time to season. I haven’t given exact measurements of the spices as I believe a lot of flavourings are based on personal opinions, so this part is up to you! Add your spices and coriander and keep tasting until you’re satisfied.
  5. Once you’re happy with the taste, add the pan lid, and gently simmer for around 30 minutes, tasting every 10 minutes or so. By now the mixture should have thickened up nicely, but if you feel it is still too watery, continue simmering for a short while longer, or add corn flour to thicken.
  6. Remove the pan from heat, and either serves immediately, garnishing with coriander, or if you can resist, cover and reheat the next day for intensified flavours.
Nutrition Information
Calories: 196 Fat: 4.2 Carbohydrates: 30.2 Protein: 9.1

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