Inspired by Thailand – Vegan Mushroom, Peanut, Beansprouts and Lime Lettuce Cups

Dairy Free, Easy, Easy Entertaining, Food, Healthy Food!, Quick, Recipes, Starters, Vegan

*Looking for some easy healthy entertaining ideas for the weekend? Then try these super easy, super tasty Thai inspired Vegan cups.*

Prep: 10 mins

Cook: 15 mins

Ingredients:

Pack of mushrooms (chestnut, button etc are fine), 2 garlic cloves, 1 thumb sized piece of fresh ginger, 1 whole lime, 2 tbsp of soy sauce, handful of natural peanuts, bag of beansprouts, 1 head of iceberg lettuce carefully separated into individual leafs,1 small red onion and bunch of coriander to serve.

Method:

1.Start by thinly chopping a packet of mushrooms then cooking on a low heat in a little oil to remove all the excess water

2.Remove from the pan and set aside

3. Add a little more oil and gently fry some garlic and ginger for a few minutes, add your mushrooms back to the pan with the juice of a whole lime, soy sauce, a good handful of peanuts and the beansprouts

4. Mix well and warm through (don’t over cook though as you want to keep the peanut crunch)

5. Serve with lettuce cups, shredded red onion and coriander

Enjoy!

Salada Tres De Legumes

BBQ, buffet, Cheap, Easy, Easy Entertaining, Food, Gluten Free, Healthy Food!, plastic free, Quick, Recipes, Salads, Side dish, Vegetarian

I can’t stop eating this! So fresh tasting and so easy to make…great as part of a salad spread or a BBQ accompaniment.

Serves: 4 as a side dish

Prep: 5mins

Ingredients:
1 cup of cooked chickpeas, 1 cup of cooked bread beans, 1 cup of cooked frozen peas, 1/2 block of feta crumbled, 1/2 red onion thinly sliced, juice of half a lemon, 1 red chilli sliced, 1 tsp. of dried oregano, mil of black pepper…

Method:

Combine all your ingredients, mix well…EAT!

Thursday’s Chicken Teriyaki

Asian Flavours, Chicken Dishes, Children, Dairy Free, Easy, Food, Healthy Food!, Lunch, Main Course, One Pot, Recipes

Mid-week sorted with my oven cooked Chicken Teriyaki, so quick to make and low fat too as cooking straight in the oven so no need to fry first…

Serves: 4

Prep: 10mins
Cook: 1h 30mins

Ingredients: 3 skinless chicken breasts, 1 large green pepper, cup of orange juice, 3 tbsps. shop bought Teriyaki sauce (I used Clearspring), 2 tbsps. runny honey, 2 garlic cloves, 1 tbps. of flour, handful of cashew nuts and fluffy white rice to serve.

Method:

Preheat oven to 150CFan
Get an oven proof lidded dish/pan ready
Assemble all of your ingredients except the cashew nuts and chop the chicken and pepper into bite sized pieces and add to the pan
Thinly slice your garlic and mix with the chicken and peppers
Whisked together the orange juice, honey and Teriyaki sauce and pour over the chicken
Pop in the oven lid on and cook for 1h and 15mins
After this time take the lid off and sprinkle over 1 tbsp. of flour, mix well, add your cashews and pop back in the oven, lid on for 15mins
Once ready serve with fluffy white rice and enjoy!

As a three person household we had enough leftovers for a little ones lunch box too. I just let the rice and chicken cool, steamed some broccoli and mixed together with some of the sauce, topped with slices cucumber for a little Teriyaki rice salad lunchbox – yummy!

Japanese Lunch Pancakes

Asian Flavours, Cheap, Children, Easy, Eggs, Food, Gluten Free, Healthy Food!, lockdown, Lunch, Nourishing, plastic free, Quick, Recipes

Makes: 12 slices

Prep: 5 mins
Cook: 10 -15 mins

Ingredients: 6 eggs, 4 florets of brocolli thinly sliced, handful of watercress, 1 heaped tbsp. of rice flour, 2 tsps. soya sauce, 1 garlic clove thinly sliced, 1 chopped chilli, 1/2 tsp. of dried ginger, 1/2 tsp. baking powder, 1 tbsp. of oil for cooking

Optional Sauce: 2 tbsps. of tomato sauce, 1 tsp. of runny honey, 2 tsps. of Worcestershire sauce mixed together,
salad cream, seasame seeds.

Method

Beat your eggs, then add the rice flour and baking powder and mix again
Add the garlic, ginger and chilli mix well then stir in all your veg
Heat the oil in a large frying pan and add your egg mixture
Cook for 10 minutes or more on a medium heat until the pancake is set
Slide off onto a large plate and drizzle over sauce and sesame seeds if using
Cut into 12 slices and enjoy!

FYI You can substitue the veg for whatever you have in, peppers, sweetcorn, spinach, cauliflower etc.

Gluten Free, Dairy Free and Delicious Creamy Broccoli and Walnut Pasta

Autumn, Comforting, Dairy Free, Easy, Fall, Food, Gluten Free, Healthy Food!, Lunch, Main Course, Nourishing, plastic free, Recipes, Vegetarian

Need something that’s quick, healthy and delicious too this week? Then give this Gluten Free, Dairy Free and Delicious Creamy Broccoli and Walnut Pasta a try…great for kids too!

Serves: 2

Cook: 10mins
Prep: Less than 5 minutes

Ingredients: 120g of Pasta of your choice, (I used gluten free spaghetti), half a head of broccoli, handful of walnuts, squeeze of lemon juice, 3 tbps. of soya cream, 1 tbsps of olive oil, salt and pepper.

Method:

Cook your pasta as per packet instructions
While this is cooking cut your broccoli up into florets and boil for around 6mins
Drain the broccoli and add to a food processor with the rest of the sauce ingredients and blend to a thick sauce like consistency, if you prefer more liquid add some more olive oil
Drain your pasta and mix in the broccoli and walnut sauce
Add more seasoning if you wish and enjoy!

Wholemeal Banana Muffins

Baking, Cheap, Children, Dairy Free, Easy, Food, Healthy Food!, Treats

DF, Low Sugar

Whipped up a batch of these yesterday, great for lunch on the go, lunch box treats or after school snack. This recipe is dairy free and low sugar, making these a great addition to your weekend baking, as well as using up those overripe bananas!

Makes: 12 Muffins

Ingredients: 200g wholemeal flour, 4 overripe bananas, 2 eggs, 100ml of oat milk, 50g of brown sugar, 1 tbsp. of olive oil, 2 tbsp. of oats, 1 tsp. of baking powder, 1 tsp of baking soda, 1 tsp. of honey.

Method:

Preheat your oven to 180F
Combine all of your wet ingredients except the honey and mix well,
Add to all of the other dry ingredients
Mix well until smooth
Mash your bananas in a separate bowl and then add to the muffin mix
Mix well and then finish off by stirring in the honey
Fill a 12 hole muffin tray with muffin cases and fill equally with the muffin mixture
Pop in the oven and bake for 15 -20 minutes until the muffins have risen and are golden brown
Allow to cool and keep in an airtight container until ready to eat
Enjoy!

Easy Baba Ganoush

buffet, Easy, Easy Entertaining, Food, Gluten Free, Healthy Food!, Recipes, Snacks, Summer Recipes, Vegan

Possibly my favourite dip ever…after hummus of course! Have a go at recreating this recipe at home and let me know what you think.

Serves: 4 as a side dip or more as part of a bigger Mezze Platter, (check out the links below for more ideas).

Cook: 40 mins
Prep: 10 mins

Ingredients: 1 large aubergine, 4 tbsps. of olive oil, juice of one lemon, 2 tbsp. of tahini, 2 garlic cloves, 1/2 tsp. of powdered cumin, 1/2 tsp. of salt, your choice of nuts and a little more olive oil to serve.

Method:

Preheat your grill to high
Prick the aubergine all over and place under the hot grill for 15 minutes each side, until the aubergine skin becomes sunken
Allow to cool slightly and scoop out all the flesh and add to a blender or a bowl if using a hand blender
Chop the garlic and add to a pestle and mortar with the cumin and salt and pepper, mix to a smooth paste then add the olive oil
Add this mix to the aubergine and add the lemon juice and tahini and mix until smooth
Add a little more olive oil if the mixture needs loosening
Serve in a bowl with your choice of nuts for a garnish, (I used linseeds, walnuts, pine nuts and black sesame seeds), drizzle over some olive oil and serve with crudités or pitta or both!
Enjoy!

Click on the links below to see my other Aubergine, Dips and Mezze Ideas x

Store Cupboard Vegan Green Lentil Hummus…

Hummus…we have a problem!

Inspired by Iraq – Cucumber, Dill and Yogurt Soup

Vegan Oven Roasted Spicy Aubergines with Spicy Green Lentils

Grilled Aubergine, Courgette and Red Pepper Salad with a Tahini, Lemon and Herb Dressing

Inspired by Syria – Garlicky Roasted Courgette and Carrot, Honey, Cumin and Pine Nut Dips

Inspired by Egypt – Courgette and Chickpea Salad with Dukkah Grilled Aubergine, Courgette and Red Pepper Salad with a Tahini, Lemon and Herb Dressing

Inspired by the Lebanon – Whole Roast Lebanese Chicken with A Cauliflower, Bulgar Wheat Tabbouleh

Gluten Free Lemon and Almond Summer Meatballs

Easy, Food, Gluten Free, Main Course, Recipes

Love meatballs but looking for a lighter, healthier gluten free option? Then try this delicious lemony almond meatball recipe, with easy peasy tomato sauce!

Makes: 18 meatballs

Prep: 15mins
Cook: 40mins

Ingredients: For the Meatballs – 500g Pork Mince, 1 medium onion, 3 heaped tbsp. of ground almonds, 1 egg, zest of one lemon, 1 heaped tbsp. grated parmesan cheese, 1 heaped tsp. dried oregano, salt and pepper, drizzle of oil.

For the Tomato Sauce – Handful of cherry tomatoes, 400ml of passata, 3 cloves of garlic, 1 tbsp. of olive oil, 2 tsp. of balsamic vinegar.

Method:

Preheat your oven to 220f
Finely dice your onion and add to all of the other ingredients and work well to combine all of the ingredients together
Once combined, make into walnut sized balls and pop into a baking dish, drizzle with oil and cook for 30 – 40 minutes until browned
While the meatballs are cooking start on your sauce:
Finely chopped the garlic cloves and add to a pan with the olive oil
Cook for a few minutes on a medium heat then add roughly chopped cherry tomatoes and the balsamic vinegar
Cook for 5 – 10 minutes until the tomatoes start to break down, you can break them down a little with a wooden spoon
Add the passata and cook on a low simmer for 20mins
Serve the meatballs on gluten free pasta and your choice and veg and drizzle over the sauce
Enjoy!

Eat Your Greens Super Speedy Stir Fry

Asian Flavours, Easy, Food, Nourishing, Quick, Recipes, Vegan, Vegetarian

Make sure you eat your greens this week with this super speedy vegan stir fry that you can add to anything, rice, pasta, noodles etc, the sprinkling of brown sugar right at the end really adds something to the greens!

Serves: 2 – 4 depending on what you are serving it with

Prep: 2mins

Cook: 6mins

Ingredients: A bag or bunch of greens such as chard, kale, spinach, watercress, pak choi, (some types of cabbage might work too), 1 garlic clove, 1 red chilli (you can used dried chilli and frozen or pureed garlic), tbsp of oil, sprinkling of brown sugar and sesame seeds.

Method:

1. Chop up your garlic and chilli and heat in the oil for a few minutes

2. Chop or tear your greens and add to the pan, stir well to coat in the oil

3. Stir fry for a minutes more then sprinkle with brown sugar and sesame seeds

4. Enjoy!

That’s a Wrap!

Asian Flavours, Autumn, Baking, Breakfast, Brunch, buffet, Cheap, Children, Christmas, Comforting, Cookies, Curry, Dessert, Easy, Easy Entertaining, Food, Gluten Free, Lunch, Main Course, Noodles, One Pot, Party Food, Pickles, Picnic Food, Quick, Recipes, Slow Cook, Snacks, Soups/Stews, Spicy, Starters, Summer Recipes, Sweets, Treats, Vegan, Vegetarian, Winter Food, World

So that’s it!

All 52 recipes from the World for the World complete, with a few extras thrown in along the way… uploaded, prepped and eaten…Bringing you new ideas from places like Syria, (for which there were two recipes), Ethiopia, Madagascar, Afghanistan, Iraq, Haiti and even Yemen.

I hope you have enjoyed our culinary trip this year and have got to try a few of the recipes too, it’s been a real journey for me and I have learnt a lot about other places I wouldn’t have had I not started this project -researching ingredients, cuisines, methods of cooking, and traditions from around the World.

Through our shared love of food, I also hope FeastforFamine has helped raise awareness of the struggles children face day to day around the World.

Together we have raised £1,182.34, which has already started to help provide a better future for children in the UK and overseas and with the monies raised we have helped support the work needed to improve the education, health and rights of children everywhere, so a huge thank you to everyone who has shown their support to my year of fundraising.

If you would like to find out more about the amazing work of Save The Children, please visit their website for more details:

http://www.savethechildren.org.uk

FeastforFamine will be back next year but not yet sure when, so to keep you going I have put together a list of all of the recipes covered this year below.

Thank you again for your support and I look forward to cooking with you in 2020!