Spiced Butterbean & Sweetcorn Soup

It’s certainly Autumn here in the Welsh valleys. I’m wrapped up nice and warm with a cup of tea whilst I write this.

wpid-screenshot_2015-10-04-10-31-472.jpg.jpeg

With the cold in mind, I came up with a delicious and hearty soup to warm your cockles.

wpid-wp-1443696760464.jpeg

Ingredients:

1 tbsp of oil

1 onion, peeled and chopped

2 cloves of garlic, peeled and chopped

1 can of chopped tomatoes (and then fill the can back up for a can of water to add too.)

1 can of sweetcorn, drained

A large handful of dry red lentils

1 tbsp of chilli flakes

1 tbsp of cumin

Salt and pepper to flavour

1 can of butterbeans, drained

A handful of fresh baby leaf spinach

A dollop of vegan mayo to cool if needed

 

wpid-wp-1443696773124.jpeg

Method:

  1. In a large pan, fry the onion and garlic in the oil for approximately 3 minutes.
  2. Add the chopped tomatoes to the pan, with all the herbs and spices, mixing well and keeping the heat medium.
  3. Add the lentils and water and allow to simmer for 10 minutes.
  4. Now add the sweetcorn and butterbeans, mixing throughout.
  5. Does it smell great yet? If not, add more herbs and spices to get it to your liking.
  6. Turn up the heat for the last five minutes of cooking and add the baby leaf spinach.
  7. Enjoy with a good dollop of creamy mayo, sour cream or your own homemade aquafaba goodness.

This dish is full of protein and will fill you up for sure.

wpid-wp-1443696751167.jpeg wpid-wp-1443696738843.jpeg wpid-wp-1443696733430.jpeg wpid-wp-1443696676325.jpeg wpid-wp-1443696768271.jpeg

Slow Cooker Saag Aloo

I made this to liven up my midweek meals. All you need is a slow cooker. I picked mine up from an ethical house clearance charity near by for Β£5.

Please feel free to pin the below image on Pinterest.com. πŸ™‚

BeFunky Photo2

Ingredients

800 g potatoes, chopped (I don’t peel mine, but feel free if that is your thing.)

1 tbsp of oil

1 tsp mustard of choice

1 tsp turmeric

2 tsp garam masala

140 g frozen spinach

Stock

Method

Place all the ingredients into the slow cooker and cook on a medium heat for 5 hours. When it comes to the water, use as much as you need to fill up the slow cooker pot. Serve with garlic bread.

Nice and easy. πŸ™‚

BeFunky Photo

International Vegan Pizza Day 2014

I’ll tell you what; I’ve never eaten so much pizza in my entire life. I did use some cheeky little cheats to make it not only quicker, but cheaper too. πŸ˜‰

QVP.jpg

 

I made:

Pepperoni pizza muffins out of a wholewheat tortilla, pre-grated Toffuti cheese and VBites pepperoni style pieces. (Recipe coming for this soon.)

An Italian style spicy sausage (which was just a thinly sliced Linda McCartney sausage lightly fried in paprika and chilli flakes), artichoke and mushroom strong “cheddar” thin crust pizza, using JustRoll pre-rolled dough and pizza sauce.

A herby smoked cheese stuffed dough ball.

A standard thick crusted, thin based vegetable pizza with Tesco’s own brand smoked cheese.

 

Firstly I never want to see another pizza again πŸ˜‰ , secondly I refuse to believe you can’t go vegan because “OMG what would I do without pizza” and thirdly and finally after not having cheese on a pizza for so long, I’ve found I actually prefer it that way. It’s fresher and you can taste all of the toppings instead of just cheese. It was however a nice treat and definitely wait until next year before I indulge that much again.

What did you do for Vegan Pizza day?

 

Chutney Roasted Mock Beef Spinach & Beetroot Salad

Things don’t always have to be complicated to be amazing. Sometimes the most simple of ingredients thrown together can create an explosion of flavour in your mouth that you thought you might never be able to create.

A lot of people think that as a vegan you always have to make everything from scratch too. Well that is a big fat lie! The stars of this dish are the pre-made ingredients you can see below:

BeFunky_IMG_1623.jpg IMG_1630

The ingredients themselves are pretty simple too:

BeFunky_IMG_1616.jpg

  • A teaspoon of dried thyme.
  • A good few twists of black pepper.
  • 3 tablespoons of balsamic vinegar.
  • A whole pack of pre-diced and smoked beetroot.
  • 3/4 pack of baby leaf spinach.
  • 1 teaspoon of olive or rapeseed oil.
  • 1 whole pack of VBites beef style roast chopped into slices.
  • 2 tablespoons of your favourite sweet chutney.

BeFunky_IMG_1638.jpg

This recipe will make enough for two hungry post-workout adults. πŸ˜‰

  1. Get the oven on it’s top heat, whatever that is for you.
  2. Place the balsamic vinegar, oil and beef style pieces in a baking tray and mix together so that the flavours start to soak into the “meat.”
  3. Now mix in the chutney making sure every single slice is smothered in it. Use more that 2 tablespoons if need be.
  4. Place that deliciousness in the oven for 10 minutes. (Keep an eye on it because the chutney burns easily.)
  5. In the mean time mix the remaining ingredients in a large bowl and chop them down with a large pair of scissors to give it a shredded salad feel. (You won’t need any dressing. The “beef” will dress the entire thing.)
  6. When 10 minutes has passed, remove the roasting mix from the oven and combine with the salad you just made.
  7. Serve that baby hot and maybe with a pinch of dried chilli on top. πŸ™‚

BeFunky_IMG_1631.jpg

 

 

Cauliflower Rice Wraps

Quite often I sit at work bored out of my mind day dreaming about what I can have for dinner and that is often where my ideas for blog posts come from too. I wanted to make something Mexican inspired that wasn’t too heavy on the calories but still absolutely delicious. This is what I came up with! πŸ™‚

 

BeFunky_10320604_10152487479745039_2138148130611984382_n.jpg

 

Ingredients:

  • A small head of cauliflower. (I got mine in the reduced section at Tesco for 79p)
  • A large handful of brown lentils.
  • 5 cherry tomatoes.
  • 2 red onions.
  • Fajita spice packet. (Again Tesco have a cheaper own brand range that I used here.)
  • 4 cloves garlic.
  • Some alfalfa sprouts. (Optional but a nice nutritional hit.)
  • Fresh baby leaf spinach, about two handfuls.
  • A mild shop brought salsa or if you have time you can make your own.
  • Wholemeal tortilla wraps.

Method:

Rinse your lentils in cold water and then place in a pan and simmer for about 25 minutes or until reasonably soft.

Heat a small amount of oil in a pan. Peel and finely chop your onion and garlic and place in the pan.

Peel the leaves from your head of cauliflower. Now you can either grate it or you can place the cauliflower in a blender with the grater attachment. Once complete place in the pan with the onion and garlic and mix thoroughly.

Now add the fajita spice, mix through and turn the heat down whilst you wait for then lentils to cook.

Once the lentils are down, drain and then mix in with the cauliflower rice. You may wish to add more spice here. I added some black pepper, mainly because I really like it! πŸ˜›

Chop up your spinach, sprouts and cherry tomatoes and place in a salad bowl. I also like to place the fajita mix in a bowl and the tortillas on a plate so everyone can just help themselves.

This recipe makes enough for four large wraps and it’s super healthy.

 

BeFunky_10300778_10152487479945039_4978303912042675945_n.jpg BeFunky_10298955_10152487479970039_8136065024190896373_n (1).jpg

BeFunky_10155386_10152487480025039_1807726841246480933_n.jpg

 

 

 

Jerk Tofu With Cucumber “Pesto” Salad

Sunday lunch has never really been traditionally British in the Queer Vegan household. We very rarely sit down to a plate full of roasted stuff covered in gravy and anyway, if we do it’s normally at the Toby Carvery accompanied by a beer. (We’re on quite a strict diet at the moment due to Tough Mudder training so that’s really not going to be happening.)

Today’s Sunday lunch was much more typical of what we would eat and a hell of a lot healthier too. This dish is ram packed with calcium, vitamin K, vitamin C and protein.

Ingredients:

  • Half a cucumber.
  • A large handful of baby leaf spinach.
  • Three cloves of garlic, crushed.
  • One tablespoon of pine nuts.
  • One tablespoon of sesame seeds.
  • One tablespoon of nutritional yeast.
  • One block of tofu, drained. (Place the tofu between two plates for about 30 minutes so that as much water as possible is pressed from the block.)
  • Two tablespoons jerk seasoning.
  • Two tablespoons breadcrumbs.
  • Two tablespoons vegetable oil.

 

Method:

  1. Slice your drained tofu into your preferred shapes. (I like a rectangle shape personally.)
  2. Mix the oil, breadcrumbs and jerk seasoning in a bowl. Then gently cover each piece of tofu with the mixture and place straight into a hot grill pan. (The ones with the ridges that give the tofu a char-grilled look.) Each side will take about five minutes.
  3. In the meantime place the crushed garlic into a large bowl. Grate the cucumber and the spinach either manually (good luck) or use a food processor with the grater attachment. Place these in the bowl also.
  4. Mix around with your hands so that the garlic infuses throughout the salad and then place onto a plate. (This amount should serve two.)
  5. Now sprinkle the pine nuts, sesame seeds and nutritional yeast over the salad and add some dried chili flakes too. (Optional.)
  6. By now the tofu should be cooked. Remove from the hot pan using a spatula and place on top of the salad.
  7. GET THAT YUMMYNESS IN YOUR FACE!

 

SAM_1049 SAM_1052

What I Ate Sunday

Today has been a really productive and non-stressful day and for the first time in what seems like forever, the sun was out. I woke up at around 07:15 but didn’t bother to get up until 08:30 due to having lots of snuggles of felines, a large white woof and a beardy man times. I left the bearded one in bed and made an epic smoothie, which subsequently I spoiled him with in bed.

This is a banana, mango, spinach, peanut butter and raw cacao powder smoothie. It tastes like a peanut butter and banana milkshake.

WP_20140216_002 WP_20140216_003

That did me for the whole morning because it was so filling, however on return from our 6k walk with Bailey Woof I was getting a tad hungry so I made a wholemeal spinach and pasta “cheesy” bake with a cucumber and tomato side salad.

WP_20140216_005

A little while after this we hit the gym where we lifted some seriously heavy shit. I needed a protein hit after that so when we got home I rustled up some cashew nut cheese on some wholemeal sweet onion crackers. Β (I’ll be posting a recipe for this soon.)

WP_20140216_006 WP_20140216_007

For dinner Mykey made a kale, bean, mushroom, spinach and breaded tofu stir fry which totally hit the spot.

WP_20140216_008

So there you have it. Simply, tasty and healthy vegan food. πŸ™‚

Super Secret Scrambled Tofu Recipe: The Best You’ll Ever Have!!!!

I think people are a bit lost when it comes to tofu. It’s this white squishy block which doesn’t taste like anything. I saw an episode of Come Dine With Me once and a vegan guy on there served his dinner guests raw tofu and avocado. What the hell was he thinking? YUCK!

The number one rule is flavouring: herbs, spices and marinades are the best but sauces, bread crumbs and oils can also be great too.

On Facebook I’m constantly raving about how amazing Mykey’s scrambled tofu is, so I finally caught him in the act on Sunday morning and took some pictures.

 

IMG_1531

First let’s get these ingredients down:

  • A large handful of fresh baby leaf spinach (frozen is far too watery.)
  • 6 large button mushrooms
  • Tumeric
  • Black salt (not essential but will make the tofu smell and taste more like egg.)
  • Terriyaki sauce
  • 1 pack of chilled firm tofu (not silken)
  • A dash of oil
  • Wholemeal sourdough bread to serve
  • Nutritional yeast

 

Method:

Heat the dash of oil in a frying pan.

IMG_1535 IMG_1539

 

Slice your mushrooms and place into the pan, stirring every minute or so.

IMG_1534 IMG_1536 IMG_1540 IMG_1545

In the meantime, drain your tofu over the sink.

IMG_1532 IMG_1533

When the mushrooms have begun to soften, add the tofu by squeezing it through your hands so it crumbles. Break any extra bits up with your mixing spoon.

IMG_1546 IMG_1548 IMG_1549

Now add about a tablespoon of powdered turmeric, a glug of teriyaki sauce, two tablespoons of nutritional yeast and two pinches of black salt and mix together.

IMG_1551 IMG_1553 IMG_1557 IMG_1561 IMG_1562 IMG_1563 IMG_1564

Add your spinach and mix in until wilted.

IMG_1566 IMG_1568 IMG_1572

Now you can turn off the heat whilst you wait for you bread to toast.

IMG_1565 IMG_1573

Spread generously with vegan butter, add tofu and then get it all in your face, with ketchup.

IMG_1579 IMG_1576 IMG_1575

IMG_1541

 

Oh and be careful, other’s in your house may want some too! πŸ˜›

Chickpea Balti

Everyone loves a good curry right? Well let us make a healthy and tasty alternative to the traditional takeaway. πŸ™‚

Ingredients:

2 mugs of brown rice

A can of chic peas

A large handful of fresh baby leaf spinach

2 white onions

5 cloves garlic

1 teaspoon cumin

1 teaspoon garam masala

1 teaspoon cayenne pepper

1 teaspoon mild curry powder

1 can of chopped tomatoes

Salt

Chili flakes

Fresh coriander

Method:

  • Get the rice in a pan and pour over some water. Boil and then simmer for 30 minutes. (Rice always takes AGES.) Drain and plate up.
  • In the meantime (like the 30 mins it’s gonna take the rice to cook) chop the onions and garlic and fry in a little oil.
  • Add all the spices, salt and a sprinkle of chili flakes to your flavour choice.
  • Now drain your chic peas and add to the pan. Mix well with the spices to ensure that they are full coated.
  • Next, add your fresh spinach and stir into your curry mixture until it starts to wilt.
  • Finally add your can of chopped tomatoes and heat through adding salt if required.
  • Serve with fresh coriander and shop brought mango chutney.

IMG_1521 IMG_1522 IMG_1523 IMG_1524

Please enjoy responsibly! πŸ˜›

Savoury Breakfast Pancakes

Mykey and I have recently taken so eating low fat, minimal ingredient pancakes one day a week. We often have ones stuffed with fruit, for example today I have blueberry pancakes. We actually mixed the blueberries in the batter and it came out an absolute treat. It also fuelled my gym work out perfectly. I’m hoping to move away from wheat pancakes soon and experiment with rice flour etc.

On Sunday we had a busy day planned. A baking hot car boot sale and then the rest of the day doing the garden so having a very large breakfast was certainly on the cards. (We burnt it off, don’t you worry!)

 

Ingredients:

  • Self raising flour 250g
  • Oat milk 500ml
  • Two rashers of Redwood’s tempeh bacon
  • Half a can of reduced sugar and salt baked beans (or your own home made version if you have more time than we did.)
  • Two cloves of garlic
  • A large handful of fresh babyleaf spinach

Method:

  • Mix the self raising flour with the oat milk until you get a thick batter like mixture. Add more of each ingredient as appropriate.
  • Leave to sit for 1 minute.
  • Pour a teaspoon of rapeseed oil into a hot pan and make sure it runs over as much surface as possible.
  • Pour about half the mixture into the pan and leave to cook until the edges start to change colour and bubbles appear in the middle and then flip and repeat on the opposite side.
  • Place on a plate whilst you prepare the second pancake.
  • Once both pancakes are cooked, start heating your beans and gently fry your baby leaf spinach with the garlic and tempeh bacon until soft.
  • Pour over the top of the pancakes and sprinkle with some nutritional yeast for extra flavour and nutrition.

 

20130713_084224