Autumn is upon us, which means soup is back on the menu! Ordinarily, we tend to eat soup all year round, but this summer’s spate of heat waves made them less appealing that’s for sure! Continue reading “Comforting lentil and tomato soup”
Tag: easy recipe
Easy Spanish chickpeas
One of the objections I regularly hear from people struggling to eat a whole food plant based diet is about time. Continue reading “Easy Spanish chickpeas”
Creamy broccoli and courgette soup
Broccoli is one of the best veggies in my opinon. Tasty, adaptable and full of awesome nutrients that our bodies just love. Steamed, roasted, raw or added to soups and stews, this member of the nutrient-dense cruciferous family is always a super star. Continue reading “Creamy broccoli and courgette soup”
Roasted summer vegetable tray bake
There are so many delicious seasonal vegetables in summer and early autumn. When young and tender, they’re perfect in salads for hot, sultry days. But being the UK, good summer weather is not always/often guaranteed. So what to do with all that lovely veg? Continue reading “Roasted summer vegetable tray bake”
Cashew cheese sauce
One of the first recipes I learnt when I left home was how to make cheese sauce. It was just so useful. But not that easy as first I had to master how to make a roux, add the milk correctly and avoid lumps. Continue reading “Cashew cheese sauce”
Smoky lentil and tomato soup
When I first started to run my course Eat Well Live Well, all about eating a whole-food plant-based diet, I used to cook lunch for the participants each week. It was hard work, but I learnt early on that eating was believing – and if people experienced how tasty the recipes given out each week were, they would want to have that in their lives every day. Continue reading “Smoky lentil and tomato soup”
Bean and veggie sausage stew
It really feels that autumn has suddenly arrived; the clocks have changed, the nights are drawing in and the mornings are mighty chilly. It’s time for warming comfort food! Continue reading “Bean and veggie sausage stew”
Savoury carrot flapjacks
With the kids back at school and more people at their place of work rather than at home, packed lunches are back in focus. It can be hard to know what to put in that’s healthy, unprocessed and, of course, tasty. It’s even more challenging if you are creating packed lunches for a nut free environment, particularly schools. Continue reading “Savoury carrot flapjacks”
Chocolate cupcakes with sweet potato frosting
Easter is associated with many things – the life of Jesus and the religious festival, Spring, chicks and, of course, chocolate! Chocolate eggs became a thing in the early 19th century, first made in France and Germany and then by Cadbury’s in the UK.
Continue reading “Chocolate cupcakes with sweet potato frosting”
Easy baked veggie cakes
Yesterday was a busy one in The Sensitive Foodie Kitchen – not that we went anywhere of course, well not physically anyway. For yesterday I beamed live into other peoples homes via my first live cooking demo via Facebook.
I had no idea if it would work, but it did! And rather wonderfully there were people popping by from all sorts of countries. The internet really is an incredible asset for these current times, helping us all keep in touch in times of physical isolation.
I started off with one of the most popular hands-on cooking experiences on my workshops – easy baked veggie cakes. These super tasty bites are great because:
- they are really easy to make
- they are super adaptable and work for most veggies hanging around in your fridge
- if you include a range of veggies they’re packed full of amazing phytonutrients
- they get you in contact with your food
- kids can have fun making them – and hopefully eating them too
Popping these in the oven means there’s no added oil; the caramelisation of the sugars in the veggies makes them go brown and crispy all by themselves. And that way you lovely natural flavours too.
These make great snacks and lunches; make a bigger batch and keep some in the freezer for those days when you’re out and about and don’t have time to cook (which will happen again at some point in the future…….).
I know not everyone is on Facebook, so here is the video from yesterday in case you wanted to see it. And I’ve added the full recipe below so you don’t have to sit through it if you have better things to do!
I hope you enjoy making these tasty little bites – do let me know how you get on. And stay safe and well.
Easy baked veggie cakes
These super easy but delicious veggie cakes are a great lunch or snack. Kids love making them - and eating them too.
Ingredients
Method
- Pre-heat the oven to 180ºC/350ºF/gas 4
- Place the grated veggies into a bowl with the finely sliced onion, garlic and ginger. Mix together well with your hands then add a teaspoon of salt and the fresh herbs and mix together well again.
- Add the chickpea flour, mix well, then leave to stand for 10 minutes. The salt will draw the water out of the veggies and help bind it together.
- Take a spoonful of mix and squeeze it together in the palm of your hand. If it binds well, it's ready to use. If it doesn't stick, add more flour as needed until it does. The exact amount depends on how watery your veggies are (ie: courgette will need more than parsnip)
- Press a big spoonful of the mix into a round patty in the palms of your hand and place on the baking tray. Repeat until all the mix is used up.
- Bake in the oven for 15 minutes. Once the top of the veggie cakes are firm, carefully turn them over and bake for another 5 minutes or so until browned and crispy.
- Serve hot or leave to cool and eat when you're ready.
Tried this recipe?
Let us know how it was!
