Autumn really has hit with the wind, rain and dark evenings. So time to hunker down with some comfort food 😉 Continue reading “Warming rainbow veggie chilli”
Tag: plant based
Okra and potato masala
Okra is one of those ‘marmite’ vegetables – you either love it or hate it. I’ve not come across many people who don’t really have an opinion! Personally, I love it, but I do get why some of you don’t – it’s the slime factor! Continue reading “Okra and potato masala”
Making a difference
Have you seen the fortune teller comedy sketch by Micheal McIntyre? It’s June 2019 and he asks to know what will happen for him next year. And is rather surprised and disturbed by what he’s told. It is funny but also poignant. Ask anyone this time last year to predict their 2020, and I doubt anyone would say our current reality. If you’ve not seen it, have a look here. Continue reading “Making a difference”
Chickpea sandwich spread
One of the things discussed on my Eat Well Live Well course is how to successfully transition to eating a whole-food plant-based diet with minimal pain and maximum pleasure. Change can be challenging but it doesn’t have to be an austere process. One of the most frequent difficulties I hear is “but what do I eat for lunch?”. Continue reading “Chickpea sandwich spread”
Chocolate and banana muffins
One of the positive things about the Covid 19 lockdown is that more people are getting in the kitchen and cooking. It may be due to an increase in free time or a lack of access to shopping options. But I would like to think – and hope that – it’s down to a sudden awareness that food is really important to health and to wealth and that giving it the attention it deserves is a key way forward in staying well. Mind you, I’ve always been an optimist….! Continue reading “Chocolate and banana muffins”
Baked falafel burgers
Who doesn’t love a falafel? And burgers are a great go-to lunch or dinner. Then if you combine them? A taste sensation! That’s why I decided to make baked falafel burgers on my live Facebook cooking session on Friday. Continue reading “Baked falafel burgers”
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!
Turnip gratin
One of the delights of buying seasonal veg boxes is that it introduces me to ingredients I wouldn’t automatically buy (or sometimes even see) in the supermarket. And being presented with a new ingredient means I also have the opportunity to be creative. My most recent challenge has been turnips. Continue reading “Turnip gratin”
Vegetable and butter bean stew
This winter seems to have been very long! The wet, grey days are beginning to take their toll, although any time the sun does manage to make an appearance is a wonderful moment to behold! March is the beginning of spring; the crocuses and daffodils have bravely popped their colourful heads up, but I definitely don’t feel it’s time to move from comforting soups and stews to lighter, more spring-like meals. Continue reading “Vegetable and butter bean stew”
Roasted rainbow veg and lentils
Making positive changes to the way you eat can be challenging, especially if you’re new to cooking from scratch or learning different techniques. One of the biggest objections I hear from people resistant to change is lack of time – cooking a whole-food plant-based diet just takes up too much of this precious commodity. Continue reading “Roasted rainbow veg and lentils”
