Monday, 4 May 2015

Vegetable Lily Non Carne (cheap, quick and easy)

This was created one night when I was back home for the Easter holidays and since then I haven't stopped making it, purely because of its ease. It tastes pretty good too! Once you've chopped everything up, this is just a matter of bunging everything in and allowing it to cook for at least a good half an hour. What may seem like endless chopping and grating will pay off (I promise!) once you have a nicely stacked pile of tupaware boxes waiting in your fridge or freezer! I like to have this with either brown rice, quinoa, baked sweet potato, cauliflower rice...the possibilities are endless. Oh, and if you're feeling like a little something extra, try mashing half an avocado with a little salt, pepper, cayenne pepper and a drizzle of olive is divine! If you're interested to see how I make this, the link below will show you to the video I've uploaded to my YouTube channel!


olive oil
1 large red onion (or a white is fine, but this gives extra flavour)
3 garlic cloves
3 peppers (any colour is good, but I find red, yellow and orange work well as a combination)
1 large courgette
2 large carrots (grated)

2 tablespoons of tomato Ketchup/ tomato puree
2 cans of chopped tomatoes
250 ml of vegetable stock
2 teaspoons of cumin
1/2 a teaspoon of cayenne pepper
1/4 teaspoon of cinnamon
1 teaspoon of mixed herbs
a good pinch of salt and pepper

1 can of rinsed kidney beans


Start off by finely chopping your onion, grate the 3 cloves of garlic and cut up the peppers and courgette into small chunks. Grate the carrots and then add a good glug of olive oil to a large pot. Now measure out all of the spices and herbs in a small glass so that they are ready to go.

Add the onions to the pot and let them soften for a couple of minutes before adding the grated garlic. Then add the peppers, courgette and grated carrots. Give everything a good stir and allow them to soften for about 10 minutes.

Pour in the stock, gradually, and leaving a little to add later on if the sauce looks like it needs a little hydrating! Add in the two cans of chopped tomatoes and then all of your spices and herbs.

Season with a good pinch of salt and pepper and pop on a lid for at least half an hour.

Check to see how it tastes after 30 minutes, and if you need to add any more of the stock, seasoning or more spice. Now add the can of kidney beans for the last ten minutes or so to take in those lovely flavours.

Serve with rice, a baked sweet potato, quinoa or cauliflower rice!


Chocolate Chip Cookies (dairy-free, egg- free and sugar- free!)

It doesn't get much better than baking chocolate chip cookies...the process of combining all of the ingredients, the smell that fills the kitchen and then finally biting into them! A slight crunch whilst still slightly soft and the melted chocolate just beginning to slowly solidify once again, heaven! I made these cookies last night with two of my housemates with the idea that they would go perfectly with a new brand of dairy- free frozen yoghurt we'd found on our weekly shop! The following recipe is one that I adapted as we went along, so as to substitute oats for almond flour, and the chia seeds allow the cookie to hold together more easily. These are dairy- free, egg- free, sugar- free and even nut-free!


1/2 a cup of oats (blended into a flour) + 2/3 a cup of oats
1 teaspoon of baking powder
pinch of sea salt
5 tablespoons of coconut sugar

2 tablespoons of coconut oil
2 tablespoon of maple syrup
4 tablespoons of rice milk/ any dairy-free milk you like
1 tablespoon of chia seeds

50 grams of chocolate chips, or 1/2 a bar of Green and Black's dark chocolate (we used an 85% chocolate bar, but I'm warning you that this is quite dark, but deliciously dark!)


Preheat your oven to 180 degrees Celsius/ 375 degrees Farenheit/ Gas Mark 6

Line a baking tray with greaseproof paper.

Begin by adding the chia seeds to your milk and leave this for about 5-10 minutes until it forms a substance that resembles frogspawn (basically slightly jelly- like)!

Once you've blended all of your oats into a fine flour consistency, mix all of the ingredients together in one bowl. Add the milk and chia seed gel at the end and then begin to place tablespoon- sized bits of dough onto your lined baking tray. Flatten slightly with the back of your spoon, this doesn't have to be perfect, just shape them into shapes that vaguely resemble cookies! This should make about 12 cookies.

Bake in the middle of the oven for 9 minutes and check. Remember that cookies tend to firm up and get crispier once they cool! I'd let them cool for about 15 minutes, only if you can wait that long...