easy tomato and chickpea sauce

Ingredients:
Tomato puree/passata (1 can/carton)19858754_10212963283652449_774805549_n
Chickpeas (1 can, rinsed)
Garlic powder (1/2 tsp)
Paprika (1.5 tsp)
Cayenne pepper (1/2 tsp)
Cajun spices (1/2 tsp)

Optional:
Other herbs, and spices, onion, veggies, etc

Method:
Simply add all ingredients into a pot and leave on medium/low heat until cooked through. Season to taste and serve with pasta, potatoes, wraps, etc!

Pictured: Sauce served with spaghetti and and easy vegan parmesan

simple ‘arancini’

Ingredients:
18983185_10212652564764671_1161875760_nLeftover rice from paella or risotto (those pictured are made with leftovers from this recipe)
Instant oats/oat flour (1-2tbsp)
Flour (1-2 tbsp)
Bread crumbs
Oil for frying (I used sunflower)

Optional:
Extra salt and pepper, paprika, vegan cheese

Method:
Mix rice with flours (you may need to chop up rice mixture if it contains large pieces of vegetable or chickpea etc) until it is possible to form it into balls. Roll the balls around in the bread crumbs until coated.
Shallow fry them in about 1cm of oil on a medium high heat until golden brown and crispy.
Serve with potatoes, green beans, as a appetizer etc.

spiceless ‘paella’ style rice

Ingredients:
Peppers (2-3 whole, any colours, thinly sliced, into cubes, etc)
Courgette (1 whole, cut into cubes)
Cherry tomatoes (1-2 cups, whole)
Olives (1-3 tbsp, black or green)
Chickpeas (1/2-1 can)
Sunflower seeds (1-2 tbsp)
Garlic (2 cloves, crushed)
Arborio rice (1-2 cups)
Water
Salt & pepper

Optional:
Any vegetables, onion, aubergine, soya pieces, spices

Method:
Chop some of the peppers into small cubes and fry. Add larger pieces and fry. Add courgette and cherry tomatoes and continue to fry until slightly blackened and sweet but not completely burnt.
Add in garlic and rice and enough water to cover the mixture. Continue cooking on low medium heat, stirring and adding water until rice and vegetables are cooked. Add remaining ingredients and serve.

Leftover rice can be used to make arancini- recipe here

olive pesto

Ingredients:
Green olives (a small handful- depends how much pesto you want – I used pimento)
Sunflower seeds (1-2 tbsp)
Garlic powder (1/2 tsp)
Garlic (1-2 cloves, crushed)
Italian herbs (1-2 tsp)
Olive oil (1-3 tsp)
Salt and pepper

Optional:
Fresh herbs, basil, oregano, marjoram, sun-dried tomatoes, cashews, pine nuts

Method:
Blend all ingredients together until combined and paste-like. Adjust seasoning and flavour to taste. Serve with pasta, on bruschetta, in a sandwich, whatever!

spicy, garlicy, herby roasted potatoes

Ingredients:
Potatoes (as many as you want, sweet potatoes, white potatoes or a mix, chopped into medium small cubes)
Garlic (2 cloves, crushed)
Oregano (1 tsp)
Paprika (1 tsp)
Chili flakes (1/2 tsp)
Olive oil (1-2 tsp)
Salt & pepper

Optional:
Rosemary, thyme, cayenne, other herbs and spices

Method:
Mix all ingredients together and bake until brown and crispy.

garlic croutons

Ingredients:
Bread (2 slices cut into small cubes, or however much you want – using this vegan protein bread from MyProtein is very tasty and adds more protein to your salad)
Garlic (1-2 cloves, minced)
Olive oil (1-2 tsp)
Salt & pepper

Optional:
Garlic powder, basil, oregano, other herbs

Method:
Dry fry the cubes until a little browned, then add salt, pepper, garlic and oil. Mix and fry until browned, crispy and garlicy.

simple oat cookies

Ingredients:
Leftover oat pulp from making oat milk (recipe here)
Maple syrup (about 1 tbsp)
Chocolate chips (as many as you like)
Flour (I used oat flour, but I’m sure regular flour is fine)

Optional:
Raisins, coconut sugar, vanilla, nuts, flax seed

Method:
Simply mix everything together and form into cookies. Bake until crisp on top.
It’s best to make these immediately after making oat milk so that the pulp is still wet.
To play around with the texture add more flour, a flax egg, etc.

vietnamese style spring rolls

Ingredients:
Mushrooms
Cucumber
Red cabbage
Mangetout
Carrot
Rice vermicelli
Rice paper wrappers
Coriander
Sesame oil

Optional:
Beetroot, mango, green beans, peppers, spring onions, spinach, other greens, whatever vegetables you have and fancy.

Method:

Thinly slice all vegetables.
Place rice vermicelli in a bowl and cover with boiling water. Leave them to cook for a few minutes, just check them to make sure they’re done and be sure not to leave them for too long. Drain the water away and add a splash of sesame oil to stop them sticking together.
To cook the rice paper wrappers, simply place them in some hot water for up to 20 seconds (you’ll most likely need a circular dish that is not too deep).
When the rice paper wrappers are done, fill them with as many veggies as you like and roll them up like a burrito.
Serve with peanut sauce, or whatever you like.

falafel

Ingredients:
Chickpeas (1 can)
Onion (1 small, very finely diced)
Garlic (1-2 cloves)
Cumin (1/2-1 tsp)
Paprika (1/2-1 tsp)
Cayenne peppers (1/2 tsp)
Flour (I used a mix between gram flour and oat flour, but regular flour should be fine)
Baking powder (1/4-1 tsp)
Salt & pepper

Optional:
Chili flakes, garlic powder, other veggies, fresh coriander, other herbs & spices, sunflower seeds, pumpkin seeds, hemp seeds, nuts, quinoa, breadcrumbs

Method:
Simply mash everything together with a fork (or food processor if you have one), roll small spoonfuls into little balls, and bake. Use as much or as little flour as you need, make sure it is not too sticky or too dry. The balls should hold together easily. You can also make falafel patties and fry them.  Serve with salad, pita bread, etc.

easy stir fry

Ingredients:
Onion (1 sliced thin)
Pepper (1/2, any colour, sliced thin)
Cauliflower (as much as you want)
Carrots (1 large, sliced thin)
Cabbage (as much as you like, sliced thin)
Mushrooms (as many as you like)
Noodles (whichever you prefer, as much as you like)
Sesame oil
Soy sauce

Optional:
Any vegetables you like, chopped however you like, vegan meat substitutes, fresh garlic, fresh ginger, fresh coriander

Method:
Cook noodles according to packet, drain and mix with a little sesame oil.
Fry veg until cooked and add a little soy sauce.
Mix with noodles and add soy sauce, sesame oil, salt and pepper to taste.