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Potato curry roll

Potato curry roll

We had spent the morning at the farmers market and museum with all the kids. We’d had a big breakfast, so didn’t need any morning tea but on the drive home I was dreaming of samosas.

I just love the mix of spicy potatoes and peas, but I don’t love the deep fried pastry. By the time we got home, I’d decided on my ingredients and how they would come together.

I’m so happy about these that I’m posting the recipe now, so you guys can also experience the yummy potato goodness. Feel free to play with the spices to suit your taste.

We loved the cardamom as it added a sweet element which balanced well with the spice. I don’t add salt in our cooking, but feel free to add some if you wish. You could use some miso paste for that salty taste, but the nutritional yeast is enough for us.

We ate half of the batch pretty much as soon as they were cool enough! They would be better once cooled just so the potato mixture doesn’t ooze out so much, but that part was fun!

I’ve put these rolls into hubby’s and the kids’ lunchboxes. I wouldn’t freeze them after cooking though, as the pastry will go soggy when it’s defrosted. You could however freeze the potato mixture to use later.

Recipe makes 4 rolls with some mixture left over, which I just ate!

Ingredients:

7 medium mashing potatoes, peeled and chopped (I used the agria variety)

3/4 cup plant milk, plus extra for brushing

1 onion, finely chopped

3 cloves of garlic, finely chopped

1 cup frozen peas

1 pack vegan puff pastry sheets (I used a brand called New Way from Countdown)

2 tbsp curry powder

2 tsp cardamom

1 tsp garam masala

2 tbsp nutritional yeast

Pinch of black pepper

Sesame seeds for garnish

Method:

Preheat your oven to 180°

Line a baking tray with a silicone mat or baking paper

Boil the potatoes until cooked

Remove the pastry sheets from the packet and defrost them

Meanwhile fry the onions, garlic and spices in a frying pan with 1/4 cup water on a medium/high heat until the onions are nearly cooked. As the mixture cooks and the water evaporates, you will need to add a tablespoon of water every so often so the mixture doesn’t stick

Add half a cup of water and the peas to the onion mixture. Cook for 5 minutes until the mixture has thickened. Take the pan off the heat

Mash the potatoes with the milk and nutritional yeast, leaving a few small lumps of potato

Add the onion and pea mixture to the potatoes and mix well. Taste and adjust the seasoning as required

Lay a pastry sheet on a chopping board

Spoon 1/4 of the potato mixture onto the shortest side the pastry sheet, leaving 1cm from the edge.

Using the 1cm edge of pastry, roll the pastry over the mixture carefully tucking it underneath the potato

When you reach the end of the sheet, brush the edge with plant milk to help it to stick

Place the roll onto a lined baking tray and continue with the rest of the pastry and mixture

Brush each roll with plant milk and sprinkle with sesame seeds

Bake in the oven for 20-25 minutes until the pastry has risen and is brown and crispy

Remove from the oven and cool in the tray until cool enough to eat!

Cool completely before storing them in an air tight container in the fridge for a week

Enjoy x

Lemon bliss balls

Lemon bliss balls

I have so many lemons, I thought it would be nice to use them in a bliss ball. I’ve tried a lemon cheesecake version from a packet and I didn’t really like it.

I like a very lemony flavour so I used the zest as well as the juice. I used sunflower seeds as they have a delicate flavour which doesn’t overpower the lemon.

They’re so easy to make and extremely moreish. I found it really hard not to keep eating them after I’d made them.

It’s lovely to have a sweet treat now and then. These are perfect because they’re full of the good stuff and just sweet enough to satisfy your sweet tooth in just 1 bite; or maybe 3 or 4!

This recipe made 21 pieces. They’re perfect for a quick snack and for the lunchboxes. They store best in the fridge but can be frozen.

Ingredients:

1.5 cup dates, soaked in boiling water for at least 30 minutes

Zest and juice of 2 lemons

1/4 cup organic chia seeds

1/4 cup organic sunflower seeds

1/4 cup dessicated coconut for rolling

Method:

Soak the dates in boiling water

Blitz the sunflower seeds in a food processor until they’re nearly ground. You want a coarse mixture to give some bite. Transfer the seeds to a bowl.

Grate the zest of the lemons. Be careful not to get the pith (the soft white bit just covering the fruit). Juice the lemons and remove the pips

Pour the coconut onto a plate or bowl

Drain the dates, reserving a few tablespoons of water

Blend them in the food processor until smooth. You might need to add a little of the reserved water as you blend them

Add the sunflower seeds, chia seeds, lemon juice and zest to the dates. Blend until just mixed and starts to form a ball

Wet your hands and scoop out small amounts of mixture. Roll into balls and coat with coconut

Place them into an airtight container and store in the fridge for a week.

Or just eat them!!

Enjoy x

Banana & Buckwheat Pancakes

Banana & Buckwheat Pancakes

These pancakes are so quick and easy to make, my 11 yr old can make his own in no time!

Buckwheat flour is a great alternative if you’re gluten free or if you just want something different. The flour soaks up a lot of liquid and binds really well, so there is no need to use a flax egg. They also cook much quicker than when you use regular flour. I don’t add any sweetener to the batter, but feel free to add any sweetener that works for you.

I have added grated apple to the mixture and that worked really well. You could also make them savoury, by adding peas and sweet corn.

I have frozen these pancakes and used them for lunchbox fillers. They are also great for little hands.

This recipe makes about 11 medium pancakes.

Ingredients:

  • 1/2 cup buckwheat flour
  • 1 ripe banana
  • 1 cup almond milk (or any other plant milk)
  • 1 tsp baking powder
  • 1 tsp vanilla essence

Method:

  •  Pre heat a non stick frying pan to a medium heat
  • Mash the banana in a large bowl
  • Add the vanilla essence and mix
  • Add the flour, baking powder and milk. Mix well
  • Add more milk if you want a thinner consistency
  • Spoon the batter into the hot pan, ensuring there is space between each one
  • Cook for around 2 minutes or until bubbles start forming
  • Flip and cook the other side until brown
  • Continue until you’ve used all the batter

Serve with pure maple syrup, coconut yoghurt,  fruit or all 3!

 

Banana & dark chocolate muffins

Banana & dark chocolate muffins

As you probably know by now, I bake all the lunchbox items and we love muffins! These ones are pretty simple, a bit decadent and very yummy.

I’ve used Whittakers 72% cocoa dark Ghana instead of chocolate chips. Only because I actually bought it to eat a few weeks ago and I forgot about it. Just goes to show that I’m not addicted to sugar and chocolate as I once was!!

So, these muffins will freeze really well if they last that long. They’ll keep for a week in an air tight container in the fridge.

This recipe made 12 small muffins and 2 large ones.

Ingredients:

1 ripe banana, mashed

1 tsp vanilla essence

1 tbsp pure maple syrup (I didn’t use it, but if you want some extra sweetness put it in)

1 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

1 flax egg

3/4 cup of chopped dark chocolate or chocolate chips

2 cups wholemeal flour

2 cups plant milk (I used rice milk)

Method:

1. Pre heat the oven to 180°c

2. Prepare the flax egg and leave it in the fridge (1 tbsp ground flax seed mixed with 3 tbsp water)

3. Mash the banana

4. Add vanilla, cinnamon, flax egg and maple syrup if using and mix

5. Whisk together the flour, baking soda and baking powder

6. Add flour mix and milk to the banana and mix well

7. Stir in the chocolate

8. Spoon into muffin cases and cook for 15 minutes until golden and well risen

Let me know what you think if you make these xx

Banana & blueberry muffins

Banana & blueberry muffins

I tried these muffins last week and they didn’t rise properly, as I opened the oven door too early or so I thought. After another test batch, I’ve realized that almond meal doesn’t allow muffins to rise and stay risen once they’re out of the oven. So these are not your typical 3inches tall muffins. They are however really tasty and full of goodness.

I’ve made them with half wholemeal flour and half almond meal/flour for an extra boost of calcium and healthy fat. Plus the almond meal gives these muffins a lovely texture. I used apple sauce rather than pure maple syrup for these, but you could use any sweetener you like. All the fruit makes them quite naturally sweet anyway.

This recipe made 12 regular sized muffins and 2 extra large ones. You might want to make them smaller and use 2 trays.

My 2.5 yr old loves to help me make muffins. He loves putting the cases in the tin, mixing, pouring and licking the bowl of course!

They freeze and defrost really well and they’re perfect for the lunchboxes and finger food for babies. They last a week in an air tight container in the fridge.

Ingredients:

1 cup wholemeal flour

1 cup almond meal

2 tablespoons apple sauce

2 overripe bananas mashed

1.5 cup unsweetened plant milk (I used rice milk today)

1 tsp baking powder

1tsp baking soda

1 tsp vanilla essence

.5tsp cinnamon

1 cup frozen blueberries

1 flax egg

Method:

1. Prepare your flax egg and set it in the fridge

2. Mash your bananas

3. Add cinnamon, vanilla and apple sauce to the bananas and mix to combine

4. Add the flours, baking powder, baking soda and milk. Mix well to ensure all flours are combined

5. Add the blueberries and mix

6. Spoon into muffin cases and put on the top rack of the oven on 180° celcius. Cook for 25 minutes or until a skewer comes out dry.

Buckwheat, oat and date cookies

Buckwheat, oat and date cookies

These are a variation of my other buckwheat cookie recipe. I wanted to make a cookie with less sugar so I’ve subbed the dark chocolate for dates in this one and left out the flax egg and maple syrup. I got 9 medium sized cookies from this recipe but you could make them smaller.

They aren’t as sweet as the ones with dark chocolate, but the kids still love them. My 1 yr old really enjoyed chewing on one and I’m happy as they’re full of great plant based ingredients.

I love these kinds of recipes because all you need is a food processor and a baking tray! The cookies are quite filling so although you want to eat lots, you cant.

They freeze and defrost well and are perfect for the lunchboxes. I store them in an air tight container in the fridge.

Ingredients:

1 cup dates soaked in boiling water

1/4 cup of the date water

1 very ripe banana

1/2 cup of buckwheat flour

1.5 cups rolled oats

1 tsp baking powder

1 tsp cinnamon

1 tsp vanilla essence

Method:

1. Preheat your oven to 180°

2. Soak the dates in boiling water (if you use medjool dates you don’t need to soak them)

3. Blend the dates, vanilla and water in a food processor until they are broken down

4. Add the banana and blend until mixed

5. Add the baking powder, cinnamon, buckwheat flour and half the oats. Blend until well mixed.

6. Add the rest of the oats and blend until just mixed, leaving some oats intact. The mixture will be quite sticky

7. Line a baking tray with a silicone mat or baking paper. Spoon the mixture onto the tray in cookie shapes

8. Bake for 12-15 minutes until the cookies are brown

9. Leave to cool on the tray for a few minutes before moving to a wire rack

Enjoy and let me know if you make them. I’d love to see your photos!

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