ABCD Vegan couscous

As I’ve gotten older my Saturday nights have gone from partying in London town to staying at home and cooking with my other half. As he is a chicken fiend we often find it difficult to decide on a cuisine or dish we both will be able to enjoy so we’ve now agreed that he can cook his protein whilst we both make a vegetarian dish together.

We’ve both been on a “health kick” recently and even though it was Saturday night we were adamant we wouldn’t let that sway our hard work at the gym and healthy eating during the week therefore we came up with this delicious dish – ABCD (Absolutely, Bright, Colourful and Delicious) Couscous. It’s vegan, healthy and super yummy!

I hope you enjoy this recipe as much as we did!

Ingredients
3 Spring Onions
1 -2 Romana peppers
1/2 Butternut Squash
½ Medium fiery chilli
150g of Couscous
Rind of a whole lemon
Glug of olive oil
Lemon juice from ½ a lemon
Small handful of parsley
Salt, pepper and oregano to taste

Method

  1. Cut ½ a butternut squash in 1cm cube chunks and toss in olive oil and season with salt and pepper
  2. Place the butternut squash in a grease proof dish and place in the oven for 30 mins at 180 degrees
  3. Measure out 150g of couscous in a bowl and add in 200ml of boiling water and leave to the side for 5 mins
  4. Chop the spring onions, Romana peppers and place in a bowl (I like them at different sizes as it adds a different texture so cut them as you wish)
  5. Slice the chilli and add to the spring onions and peppers
  6. Fluff the couscous
  7. Once the butternut squash is roasted take it out of the oven and cool.
  8. Add the butternut squash and couscous to the spring onions, peppers and chilli and mix
  9. Grate lemon rind over the mixture and add the juice of the lemon
  10. Season with salt, pepper and oregano
  11. Pour in a good glug of olive oil and mix
  12. Place in a bowl and garnish with parsley

And most importantly… enjoy!

ABCD Couscous.jpg

Luscious Lemon Shortbread

Buttery crumbly melt in your mouth short bread, what else do you need with a cup of tea. Here’s my (or should I say Mary Berry’s) recipe – which I adapted – for scrumptious shortbread.

Ingredients

200g butter (at room temperature)
125g caster sugar
300g self-raising flour
2 tablespoons vanilla extract
½ the juice of a lemon and the rind (optional if you want lemon short bread)

Method
1. Preheat the oven to 180°C /fan 160°C/ gas 4.
2. Place greaseproof paper on baking trays
3. Soften the butter and gradually beat in the sugar and add the vanilla extract
4. Then add in the flour slowly

Top tip – at this point I think its best to use your hands to combine the mixture together as the heat from your hands brings the dough together

5. Roll the dough until 5mm thick and then using a biscuit cutter

Top tip – the shortbread does increase in size so spread them apart when baking.

6. Bake for 15-18 minutes until slightly golden
7. Leave on the tray for a few minutes to firm up and then transfer to a cooling rack
8. Make yourself a cup of tea and dunk!

This recipe can be tweaked to be vegan friendly just use vegan butter.

 
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Egg free Chunky crunchy chocolate chip cookies

Egg free cookies….What more do I need to say! Here is my favourite recipe. Enjoy!

Ingredients

200g butter (at room temperature)
125g caster sugar
300g self-raising flour
350g of pain chocolate chips or chunks
2 tablespoons vanilla extract

Method
1. Preheat the oven to 180°C /fan 160°C/ gas 4
2. Place greaseproof paper on baking trays
3. Soften the butter and gradually beat in the sugar and add the vanilla extract
4. Then add in the flour slowly

Top tip – at this point I think its best to use your hands to combine the mixture together as the heat from your hands brings the dough together

5. Once you have nearly added all the flour add in the chocolate chips/chunks
6. Form the dough in walnut sized balls and place on the greaseproof paper and gently flatten

Top tip – the cookies double in size so spread them apart when baking

7. Bake for 15-18 minutes until slightly golden
8. Leave on the tray for a few minutes to firm up and then transfer to a cooling rack.

Most important point….make yourself a cup of tea and dunk! How else can you enjoy such a tasty treat!

This recipe can be tweaked to be vegan friendly just use vegan butter and vegan friendly chocolate chips/chunks

Let me know how you get on with this recipe.

Scones and Cookies Picture.jpg

Egg free Scones and Cookies! Delicious!

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Tasty Tabbouleh Recipe

As a lacto-vegetarian I often find myself eating a lot of Lebanese, Turkish and Greek food as I love grilled vegetables, feta/halloumi, salads and tasty dips which is where I first tasted Tabbouleh.

Tabblouleh also known as tabbouleh or tabbouli, is a Middle Eastern vegetarian dish/salad which is served as part of a mezze. I love this side salad and often make some to compliment my lunch or dinner. Its super delicious and refreshing and definitely makes my lunch/dinner a lot more interesting!

There are many variations however this is recipe is my favourite.

I hope you enjoy making it as much as I do!

Ingredients

2 medium bunches of parsley
2 small onions or 3 shallots
A small handful of fresh mint
4 medium tomatoes
1 lemon – zest and juice
150g of bulgur wheat
Salt and pepper to taste
A handful of pomegranate seeds (optional)

Method

  1. Measure out 150g of bulgur wheat and add 100m of boiling water and leave to the side
  2. Turn the tomatoes to the bottom and with a sharp knife place a cross under each one
  3. Place some boiling water in a pan and place the tomatoes in – leave for 3-4 mins
  4. Drain the tomatoes, peel the skin and then cut into quarters.
  5. Remove the seeds from all the tomatoes and then dice until they are quite small pieces and place in a large bowl
  6. Finely chop the mint and parsley (you can also keep the stalks as they add flavour) and then add to the tomatoes
  7. Fluff the bulgur wheat to ensure all the water has been soaked up by the wheat and leave to the side
  8. Chop the onions/shallots really finely and add to the tomato, mint and parsley mixture
  9. Fluff the bulgur wheat and add to the mixture (if there is some water in the mixture drain this or it will make your salad watery)
  10. Grate the zest of 1 lemon and squeeze the juice and add to the mixture
  11. Add salt and pepper to taste and then mix well
  12. Sprinkle some pomegranate seeds on top (optional)

And voila, you have a tasty, fresh salad!

 

Quick easy breakfast/post gym snack – Avocado on toast

My weekends are all about brunch (a cross between breakfast and lunch) which is why I love eating avocado on toast. It’s also a great post gym light meal. Its quick, easy, super tasty and most importantly vegan!

Ingredients

  • 2 medium slices of sourdough bread
  • 1 medium avocado (ripen)
  • ¼ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon chilli flakes
  • 1 tablespoon fresh lemon/lime juice (you can also use lemon/lime juice from a bottle)
  • A pinch of lemon/lime zest
  • 1 spring onion
  • A few sprigs of coriander (optional)

Method

  1. Heat your oven to 150C
  2. Place your 2 slices of bread of a greaseproof baking sheet and leave on the side until you are ready to toast
  3. Slice your avocado in half and remove half the flesh into a bowl.
  4. Mash half the avocado until it’s smooth and creamy.
  5. With the other half cut up into small chunks and place in the bowl with the creamy avocado
  6. Add in the salt, pepper, chilli flakes and lemon juice and mix
  7. Slice the spring onions and add to the mixture
  8. Place the sourdough in the oven until lightly toasted (2 minutes each side usually works for me)
  9. Place the sourdough on your plate, top with your avocado mixture
  10. Sprinkle the lemon zest and some coriander on top and enjoy!

 

Avocado on Sourdough.jpg

Buttery, delicious egg free scones recipe

Having an egg-free diet has meant I really miss eating scones! I have been to every UK supermarket to try and find egg free ones however I have failed miserably! I have also searched the internet high and low and read through hundreds of cookery books for a tasty recipe and I have now come up trumps!

The original recipe is from the BBC Good Food website however I have amended it slightly to my taste buds!

Ingredients
350g self-raising flour
¼ teaspoon salt
1 teaspoon baking powder
85g butter (cubed and at room temperature)
5 tablespoons of caster sugar
175ml milk
1 teaspoon of vanilla extract
1 teaspoon of lemon juice
Some extra milk for glazing
100g of raisins (optional)

Method

  1. Heat your oven to 220C/fan 200C/gas 7.
  2. Mix the flour, salt and baking powder in a bowl, then mix.
  3. Add in the cubed butter and rub gently with your fingers until the mixture looks like the consistency of crumble topping.
  4. Add in the sugar and mix
  5. In another bowl heat the milk until warm and add in the vanilla extract and lemon juice, then set aside for a few minutes
  6. In the meantime cut your greaseproof paper to your baking tray size and place in the oven
  7. Make a well in the dry mix (by this I mean make a whole in the middle of your mixture) and add in the liquid mix quickly with a fork (if you are adding in raisins (add them in once the mixture has started to form a dough)
  8. The mixture will be quite sticky but don’t panic! Scatter some flour on your work surface and knead the dough (just a little bit!) until it starts coming together as a dough.
  9. Roll out your dough until it’s about 3cm in depth and using as 4cm cutter, cut some round scones out and place on your baking tray.
  10. Repeat until you have used up all your dough
  11. Glaze your scones with some milk
  12. Pop into the oven for 10 mins until the scones are golden and have beautifully risen
  13. Take them out of the oven and let them slightly cool
  14. They are best served warm with any of the serving ideas below

Serving ideas

  • jam and clotted cream,
  • whipped cream and strawberries
  • butter and marmalade (it sounds strange but try it before you knock it!)

I have spoken to a friend who tweaked my recipe to make it vegan friendly and it seemed to work fine, so give it a go!

Let me know how you get on with this recipe and if you find any egg free scones in any supermarkets, I would really appreciate if anyone can let me know where I can find them!

 

Egg free scones