Ingredients: 1 tbsp Thai Red curry paste 2 cans (14 ounce) coconut milk 400-500ml vegetable stock 1 tablespoon soy sauce 2 tablespoons crunchy peanut butter 1 inch fresh ginger, grated 1 butternut squash, cubed juice from 1 lime 100g kale rice or noodles, to serve chopped coriander, to serve a handful of chopped cashews, toContinue reading “Slow-Cooker Thai Butternut Squash Curry”
Author Archives: Evie
Banana + Peanut Butter Brownies
Ingredients: 4 ripe bananas 2 cups sugar 1 cup vegetable oil 2 tsp instant coffee, mixed with 1 tsp boiling water 1.5 cups flour a pinch of salt 1/2 cup coco powder peanut butter to top Pre-heat your oven on 180c Method: Mash up your bananas and add in the sugar, oil and coffee. GiveContinue reading “Banana + Peanut Butter Brownies”
Slow-Cooker Vegetarian Chilli
Ingredients: 3 onions, chopped 3 cloves garlic, minced 1 tbsp Worcestershire sauce 2 tbsp tomato puree ½ tsp cumin ½ tsp hot chilli powder 1 tsp paprika 1 tin chopped tomatoes 1 tin red kidney beans 1-2 beef stock cube 100g green lentils sweet corn (optional) 2 tbsp cornflour, to thicken (optional) rice, to serveContinue reading “Slow-Cooker Vegetarian Chilli”
Slow-Cooker Vegetable Lasagne
Ingredients: 2 onions, sliced 2 garlic cloves, minced 2 large courgettes, diced 3 bell peppers, diced 1 x 400g can chopped tomatoes 2 tbsp tomato purée 1 vegetable stock cube, crumbled into 1 tbsp boiling water 15g fresh basil, roughly chopped 1 large aubergine, sliced across length or width for maximum surface area 9 lasagneContinue reading “Slow-Cooker Vegetable Lasagne”
Chickpea + Spinach Curry
Ingredients: 1 onion, diced 1 tsp chilli, to taste 9 garlic cloves, minced 1 inch piece of ginger, minced 1 tbsp ground coriander 1 tbsp ground cumin 1 tbsp garam masala 2 tbsp tomato purée 2 x 400g cans chickpeas, drained 400g can chopped tomatoes 1 tbsp smooth mango chutney 100g coconut milk a handfulContinue reading “Chickpea + Spinach Curry”
Sticky Chinese Mushrooms
Ingredients: 600g mushrooms (thickly sliced & dipped in water) 1/2 cup corn flour 3 cloves garlic, minced 1 inch ginger, minced 2 tbsp brown sugar 2 tbsp white wine vinegar 1 tsp corn flour, mixed with 1/2 tsp of water 2 tbsp soy sauce sesame seeds, to serve rice, to serve greens of your choice,Continue reading “Sticky Chinese Mushrooms”
Sausage Casserole
Ingredients: 1 pack of sausages (veggie ones work too!) 1 tin of chopped tomatoes 1 sachet of sausage casserole mix 150g mushrooms, sliced 2 onions, diced 3 cloves garlic, crushed 2 bell peppers, sliced 1 tin of haricot beans (or any beans you have) Pre-heat your oven to 220c Method: In a large baking trayContinue reading “Sausage Casserole”
Roasted Veg Couscous
Ingredients: 100g dried Couscous 100g Sweet potato, diced 2 Onions, roughly chopped 3 Garlic cloves, crushed 50g Green beans 50g Tomatoes, quartered 1 Carrot, grated (optional) 1tbsp Balsamic Vinegar 1tbsp Honey Salt and Pepper, to taste (all of my ingredient portions were estimated, next time I make this I will be sure to measure itContinue reading “Roasted Veg Couscous”
Garlic + Honey Chickpea Rice Bowl
Ingredients: 2 tins of chickpeas 6 cloves of garlic, crushed 1/3 cup honey 1/4 cup water (or vegetable stock) 2 tbsp white wine vinegar 1 tbsp soy sauce Rice, to serve Vegetables of your choice, to serve Method: Boil some rice and prep your veggies. Heat up 1 tbsp of vegetable oil in a panContinue reading “Garlic + Honey Chickpea Rice Bowl”
Veggie Ramen
Ingredients: 1 cup shredded carrot 1 cup green beans or sugar snap peas 1 pack of baby corn, chopped 8oz mushrooms, sliced 1 tbsp Thai red curry paste 2 tsp curry powder 6 cloves of garlic, minced 2 tsp minced ginger 6 cups veggie stock 1 can coconut milk 1 tsp honey 8oz egg noodlesContinue reading “Veggie Ramen”