Category: Vegan

Author inspiration, Breakfast, Recipes, Snack, Vegan, Vegetable3 Comments

Simple Vegetable Supper

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This week was really busy at work. I have started to integrate into a new department to take over from a lady who will be going on maternity leave in three months. So in addition to my usual work, I am picking up more tasks and spent Friday focussed and busy. I love being busy so it wasn’t exhausting or stressful. When I got home at 7.30pm, I was hungry and tired, so I wanted to have something super nutritious and light that would send me to sleep in harmony. In a large fry pan I melted some coconut oil. … Continue reading Simple Vegetable Supper

Author inspiration, Recipes, Saucy, Seafood, Soup, Spicy, Vegan, VegetableLeave a comment

Sarah’s Luscious Laksa

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Laksa is a Malaysian soup that was my favourite when I lived in Australia. There aren’t many in London, so I have created my own. I made this Laksa paste from a few recipes that I found – it’s been ‘Sarah-fied’ – and verified – it’s amazing! 4 shallots 6 garlic cloves 2 tbls crushed macadamia 4 tbls soaked dried shrimp 6 bulbs fresh lemongrass 2 teas chilli flakes 2 teas turmeric 4 teas coriander seeds 1 teas fennel seed 1 teas cumin seed 1/2 teas cinnamon 4 cardamom pods 6 kaffir lime leaves Fresh mint Fresh coriander stalks Blend … Continue reading Sarah’s Luscious Laksa

Salad, Vegan, VegetableLeave a comment

Beautiful Bean Salad

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Protein for vegetarians! Soak chickpeas and cannellini beans overnight then boil gently for one hour. Drain, rinse in cold water and allow to cool. Dress with fresh chopped flat leaf parsley Chopped, pitted green olives (in olive oil, not brine – too salty!) Roughly chopped rocket leaves Add chilli if you feel like some extra fire Lots of ground black pepper Serve with an olive oil and lemon (or orange!) juice dressing and a handful of toasted, blanched almonds. Dress it half an hour before serving so the beans soak up the yummy dressing! Continue reading Beautiful Bean Salad

Recipes, Seafood, Vegan, Vegetable6 Comments

Simple Dahl & Fish Supper

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Super simple … Gently fry a piece of fresh fish (or you could use prawns, or tofu, or grilled aubergine!) in a little coconut oil with lots of chilli flakes on one side. While that is cooking, re-heat some pre-cooked coconut dahl (or cook from fresh – allow one hour) and chop some fresh coriander. Turn the fish till cooked through and serve on top of the dahl, sprinkle the coriander and eat lovingly. Satisfying, tasty and super simple. Continue reading Simple Dahl & Fish Supper

Seafood, Soup, Vegan, VegetableLeave a comment

Gyls ‘Gylorious’ Laksa

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‘Gyl’orious Laska – inspired by an amazing family Colour is a big thing when I cook and shop for food, so you may want to play around with what you put in this each time you make it. This serves around 4 people Today I used, 2 eschalion shallots 1 red chilli 1 yellow chilli 1 clove of garlic turmeric 2 lemon grass stalks handful of spinach 1 pak choi 2 free range chicken breasts or you could use prawns, tofu or vegetable juice of 1 or 2 limes 200 ml coconut milk 600ml stock or water 1 vegetable or … Continue reading Gyls ‘Gylorious’ Laksa

Author inspiration, Dessert, Vegan1 Comment

Black Cherries & Soy Coconut Cream

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In a blender put: 1 x 350g pack of silken tofu with 1/2 a cup of coconut cream 1 heaped teaspoon of vanilla powder A sprinkle of ground nutmeg 1 tablespoon of coconut sugar Put the misture in the fridge to set. Heat a saucepan and add: 2 cups frozen black cherries (I always keep some in the freezer, they’re so handy and really good for you!) 1 star anise 1 stick of cinnamon A splash of water. Cover and simmer till just warmed through. Remove the star anise and cinnamon stock and serve in bowls with a dollop of … Continue reading Black Cherries & Soy Coconut Cream

Breakfast, Recipes, Soup, Vegan, VegetableLeave a comment

Spinach, Leek & Basil Soup

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This soup was made around what I had in the fridge – and I always have frozen spinach … 2 small leeks 2 cups frozen or 4 cups fresh spinach 3 (packed) cups fresh basil leaves 2 cups home made stock 1 tablespoon coconut oil 2 teaspoon ground black pepper 1/2 teaspoon cinnamon 1/2 teaspoon turmeric Saute the leeks in coconut oil gently on a medium heat till soft and starting to caramelise. Add the cinnamon, pepper and turmeric. Add spinach and two cups of home made stock and bring to the boil. turn the heat off and stir through … Continue reading Spinach, Leek & Basil Soup

Author inspiration, Chicken, Lamb, Recipes, Seafood, Snack, Spicy, Vegan4 Comments

Sarah’s Coconut Dahl

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This is amazing – now I know I say that all the time (!) but this is delicious. Either blitz in food processor or finely chop one large brown onion and two fresh garlic cloves. In a saucepan melt two tablespoons of coconut oil and add the onion and garlic. Fry gently and slowly. The aim is to have it lightly browned and clear. Gently, gently. Add to that: 2 teaspoons of garam masala 1 teaspoon of turmeric A pinch of dried chilli flakes A teaspoon of ground black pepper 50g of creamed coconut – hard, 100% coconut that has … Continue reading Sarah’s Coconut Dahl

Breakfast, Dessert, Recipes, Vegan, Vegetable5 Comments

Yummy Banana Pancakes

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These are quite simply the yummiest, easiest, most nutritional pancakes EVER! In a bowl whisk two eggs* with one mashed banana, a pinch of cinnamon and a pinch of bicarb soda till fluffy. Melt a knob of coconut oil in a non stick pan. Dollop small spoon fulls into the pan. Small so they are easy to flip. Cook on a medium heat, watch them carefully so they don’t burn. The banana browns quickly! Wait for a ew bubbles to appear and the edges go brown then flip and brown the other side. Double the ingredients for double the mixture! … Continue reading Yummy Banana Pancakes

Author inspiration, Breakfast, Recipes, Snack, Vegan, Vegetable5 Comments

Sarah’s Coconut, Apple & Blueberry Muffins

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Ingredients 1 cup of coconut flour 1/2 teaspoon of baking soda/bicarb soda 6 eggs 1/2 cup of coconut oil, melted 1/2 cup of raw honey 1 teaspoon of cinnamon powder 1 apple, grated some fresh blueberries Pre heat oven to 350 degrees F or 180 degrees C. In a small bowl, mix all dry ingredients together and set aside.   In a medium bowl, beat eggs and mix in melted coconut oil, honey and vanilla. Add dry ingredients and mix well. Mix through one grated apple and some blueberries, as many as you would like. I had about five blueberries … Continue reading Sarah’s Coconut, Apple & Blueberry Muffins