Scandi-Style Seedy Crackers

These crackers are the best vehicle for a sliver of cheese or a savoury spread! Full of nutritious seeds, golden and toasty from the oven and perfectly thin and snappy. You’ll be making these again and again. This recipe is naturally gluten free, plant based and so so easy. A great way to ensure you are getting all the benefits of seeds – the omegas, the healthy fats and fibres… Any crumbled bits in the bottom of the jar are delicious sprinkled over a soup or salad too. Enjoy!

Liz x

Ingredients

~ use an espresso cup to measure for ease, or the amounts in grams below:

  • 1 cup sesame seeds (100g)
  • 1 cup flax seeds (100g)
  • 1 cup sunflower seeds (100g)
  • 1 cup pumpkin seeds (100g)
  • 2 cups rice flour (200g)
  • 1 tsp salt
  • 2 cups boiling water (350ml)
  • 2 tbsp good oil (eg extra virgin olive or cold pressed rapeseed)

Method

  1. Measure the seeds, salt and rice flour into a mixing bowl and mix well.
  2. Pour in the boiling water and oil and mix with a wooden spoon into a thick, sticky mixture. You may wish to add an extra splash of water if the entire contents are not incorporated into a sticky dough.
  3. Allow the mixture to rest for 30 minutes, the seeds benefit from absorbing some water. Meanwhile, find 3 large baking sheets and 4 sheets of baking parchment. Turn the oven to 175C.
  4. Line the baking sheets with the parchment. Divide the sticky, seedy dough between the 3 trays. Spread the dough out into a very thin, even layer, one tray at a time. The easiest way to do this is with the 4th piece of baking parchment. Lay it on top of the dough and use your hands to squish the dough out as evenly as you can. You can also use a rolling pin to help. The crackers should be no thicker than the pumpkin seeds.
  5. Carefully peel off the parchment on the top and use it to repeat the flattening/spreading process with the other two trays. Then get the trays in the oven.
  6. Bake for 30 minutes or until the crackers are browned and dried out. Allow to cool before carefully snapping them into shards and storing in an airtight container. Enjoy within 3 to 4 weeks.

Masala Omelette

This is up there with one of our top 5 breakfasts. It is so delicious and incredibly nutritious, I urge you to give this recipe a go. We replaced the eggs in this classic Indian breakfast with a chickpea flour batter here to keep it plant based. Chickpea flour has been used in Asian cuisine for hundreds of years, it is also full of fibre, protein and many vitamins and minerals. Such a useful ingredient, we also use it to make fritters, socca bread and to bind falafel and bean burgers – have you tried cooking with it yet? We stock an organic bag which you can add to your next fruit and veg order.

Liz x

Ingredients (per omelette)

  • 60g chickpea flour
  • 150ml water
  • large pinch of salt
  • chilli flakes to taste (or even better, use chopped fresh green chilli)
  • 1/4 tsp ground turmeric
  • 1/2 tsp garam masala (or any Indian spice blend you like)
  • 1 salad tomato, finely chopped
  • 2 tbsp finely chopped red onion or scallion
  • 2 tbsp finely chopped fresh coriander
  • 1 tsp good oil for frying (we use rapeseed)
  • 1 flatbread (we used tortilla bread here)
  • 1 tbsp mango chutney (or any Indian chutney you like, or natural yoghurt)

Method

  1. Whisk the chickpea flour and water together into a smooth batter. Then add the salt, chilli, turmeric and garam masala and whisk again.
  2. Stir in the tomato, onion and coriander. Meanwhile, heat up a pancake pan over a medium heat.
  3. Warm the flatbread on both sides in the dry pan, place on a plate. Then pour in the oil, swirl to coat the pan evenly. Pour the masala omelette mixture into the pan and swirl or spread in out with a spoon into a thin layer.
  4. Be patient and let the omelette cook slowly until it is set and golden on the bottom and almost dried out on top. You should notice small bubbles forming and popping. Carefully loosen the omelette from the pan and flip with a spatular.
  5. The second side should only take a minute. Spread the bread with the chutney then flip the omelette out on top. Roll up and enjoy whilst hot!

Beetroot & Carrot Salad with Dukka

This fresh, sweet salad is the perfect vehicle for my favourite crunchy condiment, dukka. Dukka is an Egyptian dip/sprinkle made with toasted nuts, sesame seeds and spices. It is absolutely stunning – earthy, nutty, warmly spiced with the most intoxicating fragrance. Use it the traditional way as a dry dip (dunk bread in olive oil then into the dukka and devour) or as a crunchy topping for endless salads, soups, stews… you’ll find any excuse to use it once you have a jar in your pantry. Beetroots are in season now and perhaps eating them raw is the most delicious way? Let me know your favourite beetroot recipes in the comments.

Liz x

Ingredients

For the dukka:

  • 250g mixed nuts (or use just the traditional hazelnuts)
  • 4 tbsp sesame seeds
  • 2 tbsp fennel seeds
  • 2 tbsp cumin seeds
  • 2 tbsp coriander seeds
  • optional tsp of salt

For the salad:

  • 3 carrots, julienned
  • 3 beetroot, julienned
  • a large handful of chopped parsley
  • the juice of half a lemon
  • 3 tbsp extra virgin olive oil
  • a very small clove of garlic, crushed or finely grated
  • salt and pepper to taste

Method

  1. To make the dukka, toast the nuts in a dry, hot frying pan until they start to take on some colour. Stir often whilst toasting to avoid burning any. Allow the nuts to cool a little before tipping them into a food processor. Pulse to roughly chop the nuts before adding the other smaller ingredients.
  2. Toast the sesame seeds, fennel, coriander and cumin in the dry, hot frying pan next. They will start to pop and smell incredible. Tip them in with the nuts and pulse the processor again until you have a fairly uniform, crumbly mixture. Careful not to over-process, you want crunch and texture, not powder. You can add salt at this stage if you like too.
  3. Allow the dukka to completely cool before storing in a clean jar. Use within one month for optimum freshness and flavour.
  4. To make the salad, add the julienned carrots and beetroot to a salad bowl along with the chopped parsley. Mix the lemon juice, olive oil, garlic and seasoning and pour over the salad. Toss well and just before serving, sprinkle over the dukka. We ate it alongside a parsnip pilaf (next recipe) and some natural yoghurt.

Vegan Bibimbap Bowl

Bibimbap means mixed rice and we are totally in love with the concept and flavours of these colourful Korean bowls. We eat versions of this so often, it’s our go-to dinner when we are stuck for inspiration. They’re a great way to use up leftovers or odds and ends from your veg drawer too. Eat with hot sauce and kimchi – a spicy, sour fermented cabbage full of flavour and so much goodness for your guts – we stock a really good one or search here in the blog to make your own. Traditionally topped with a raw or fried egg, we prefer some scrambled tofu. Here’s the very loose and flexible recipe which you should totally make your own. Enjoy!

Liz x

Ingredients

  • Cooked rice (hot or cold)
  • kale, garlic, salt
  • mushrooms, soy sauce
  • carrots, sesame oil, soy sauce, lime juice, sesame seeds
  • scallions
  • silken tofu, salt, pepper, turmeric
  • kimchi
  • hot sauce

Method

  1. Cook rice or use leftover rice and make a cold bowl.
  2. Rinse your kale and strip out the tough stems. Finely slice the stems and place in a pan with a little oil and some sliced garlic. Sauté gently until they start to soften, then add the wet leaves and a sprinkle of salt. Stir fry to wilt the leaves, you may want to add a little splash of water to help them wilt.
  3. Slice the mushrooms and sauté with a little oil until they start to colour. Then add a splash of soy sauce and let the mushrooms cook for a few minutes until they are dark and delicious.
  4. Grate or julienne carrots. Mix them in a bowl with a splash of soy sauce, a drizzle of toasted sesame oil and a squeeze of lime. Sprinkle with sesame seeds.
  5. Scramble tofu by stirring silken tofu in a hot pan with some butter, salt, pepper and a pinch of turmeric. Break it up into lumps and sauté until it’s hot through.
  6. Slice your scallions and assemble your bowls. Start with rice then top with a portion of all the other sides. Stir and dig in!

Homemade Twix Bar

The Twix bar is so iconic! Well known for its biscuit base, caramel centre and topped with chocolate. Would you believe me if I said these are sugar free, wheat free, dairy free and an utterly delicious alternative. #guiltfreetreats

The date and almond caramel filling is divine, make extra and use it for dipping apple slices, in brownies, on porridge or add it to smoothies.

Find all the ingredient needed in the groceries section, most of which are in compostable or reusable packaging.

Lou 🙂

Ingredients: Makes 8-10

  • For the base
  • 100g coconut flour
  • 80g coconut oil, melted
  • 60ml (4 tbsp) honey or maple syrup
  • For the caramel
  • 6 pitted dates
  • 40g coconut oil , melted
  • 1 teaspoon vanilla extract
  • 100g almond butter (or cashew butter)
  • 2 tablespoons honey or maple syrup
  • 4-6 tablespoons of hot water
  • To finish:
  • 100g good quality dark chocolate

Method:

  1. Line a small tray (4x8inch approx) or lunch box with parchment paper.
  2. Start by making the base, measure the coconut flour, melted coconut oil and maple syrup into a mixing bowl. Stir well to combine.
  3. Spoon into the tray and push down to flatten. Tip use an extra piece of parchment paper the size of the tray put it on top of the base and push to flatten with the palm of your hand. Chill the base for 5 minutes.
  4. For the caramel add all the ingredients to a small blender, pulse to blend and add the hot water as needed- you might not need it all. Blend until smooth, the consistency should be thick and not too loose.
  5. Spoon the caramel onto the base and smooth with the back of a spoon until its nice and even. Chill for at least 1 hour.
  6. After this time cut into bars and place on a wire rack or plate.
  7. Melt the chocolate gently in a pot or in the microwave.
  8. Spoon the melted chocolate over top of the bars and chill for 10 minutes. Enjoy!

Leek & Potato Gratin

We adore a classic potato dauphinois, there’s no better side on a cold, winters day. This twist with lovely leeks is so delicious! We all know that leeks and potatoes are made for each other, and this dish proves it once again. Use your favourite milk or cream, (we used oat cream here) but not too much or you’ll end up making soup. Here is a guide, but this is definitely one of those recipes where you should be flexible and feel your way with amounts. Enjoy!

Liz x

Ingredients (serves 4)

  • 800g potatoes, very thinly sliced
  • a 250g leek, halved lengthways then rinsed and cut into chunks
  • 500ml milk/cream
  • 1 tsp salt
  • pepper to taste
  • 1/2 tsp ground nutmeg
  • 1 tsp garlic powder (or a crushed clove of garlic)
  • 1 tbsp bouillon powder
  • 1 tbsp Dijon mustard

Method

  1. Turn your oven on to 200C and find a deep baking dish with a lid.
  2. Tumble in your cut potatoes and leek, separate the leek leaves so that they can be evenly distributed through the gratin.
  3. In a measuring jug, whisk together the rest of the ingredients then pour over the vegetables. Mix well to coat each slice in the seasoning then press down into an even layer.
  4. Place the lid on (or use baking parchment/foil/a flat baking sheet if you are using a baking dish without its own lid) and bake until the potatoes are soft. This usually takes around 30 minutes but test with a fork after 20 minutes.
  5. Remove the lid and bake uncovered for 15 more minutes to brown the top (and you can add cheese or breadcrumbs at this stage too if you fancy). Enjoy!

Saag Aloo Gobi

Saag aloo gobi = greens potatoes cauliflower. It’s a classic Indian side dish, a drier curry, delicately spiced and absolutely delicious! We find it easier to mostly make it in the oven and then quickly finish it off on the hob with the spinach/kale and lemon juice. It is honestly gorgeous, we make it so often to go with our weekly bowl of dal or chickpea masala. Or to make it a meal in it’s own right, add a drained tin of chickpeas or some chopped extra firm tofu to the pan for some protein. Don’t stress if you don’t have the brown mustard seeds or cumin seeds, just leave them out. Top with sliced chilli for an extra kick. I hope you really enjoy it.

Liz x

Ingredients

  • 1 large red onion, peeled and sliced
  • 1 cauliflower, cut into florets
  • around 6 medium potatoes, cut into bites
  • 2 tbsp oil
  • 1 tsp brown mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp garlic powder
  • 1 tbsp curry powder
  • 1 tsp salt
  • black pepper to taste
  • the juice of 1/2 a lemon
  • 200g chopped kale/spinach

Method

  1. Pre-heat your oven to 200C and find a large oven and hob safe dish (or you can just use a deep oven dish). Tumble in the chopped onion, cauliflower and potatoes then drizzle with the oil.
  2. Add the whole spices, curry powder, garlic powder, salt and pepper then mix well with your hands to evenly coat each bite with the seasoning.
  3. Roast in the oven for around 30 minutes or until the potatoes are cooked through. Check and stir the dish every 10 minutes to ensure an even bake.
  4. Now place the pan on a hot hob and stir through the lemon juice and kale/spinach. Cook until the greens are wilted. Alternatively, if you are using a baking dish that is not safe on the hob, wilt the greens separately then stir through with the lemon juice.
  5. Serve hot with rice and dal or chickpea masala. Enjoy!

Quick Chickpea Masala

This rich, delicious and nutritious chickpea masala is a staple in our Indian-food-obsessed house. It’s thrifty, using just a few tins, a tbsp of spice blend, onion and garlic, and is fairly quick to put together. You could definitely make it in a slow cooker too if you like. I would not claim that this is an authentic chana masala recipe from the north of India, but this simplified version is the way we like to make it. I love making my own fresh and fragrant spice blends and have included my garam masala recipe at the end of this blog, but of course you should feel free to use a ready made blend or if you cant find one you can even substitute with curry powder. Garam masala is intensely fragrant, with warm and sweet notes, not really like the western invention ’curry powder’ which relies on turmeric and fenugreek for that classic ’curry’ fragrance, so if you do make a switch, it wont be a masala as such, but it will still be a gorgeous chickpea curry. No stress, either way you will really enjoy it with rice or flatbreads and coriander.

Liz x

Ingredients (serves 4)

  • 1 large or 2 small onions, peeled and cut into quarters
  • 4 big cloves of garlic, peeled
  • 2 tbsp vegetable oil (or coconut oil or ghee)
  • 1 tbsp garam masala (see recipe below or use ready made)
  • 1 tbsp tomato purée
  • 1 tin of chopped tomatoes
  • 2 tins of chickpeas
  • 1 tin of full fat coconut milk
  • salt to taste
  • fresh coriander and cooked rice or naan bread to serve

Method

  1. Use a blender or smoothie maker to blend the onion and garlic into a paste. Fry the paste in a heavy bottomed pot with the oil and garam masala until browned. Over a medium heat, this should take around 8 minutes. Keep stirring, the spices and onion mix will start to stick on the bottom of the pot, that is a good thing. Simply loosen all that flavour with a splash of water and scrape up and stir into the sauce with a wooden spoon.
  2. Add the tomato purée, then briefly blend the tin of tomatoes and add that to the pot too. Simmer and stir for around 5 minutes to reduce this gravy.
  3. Drain and rinse the chickpeas and add them into the tomato gravy along with the solid coconut cream from the top of the tin of coconut milk. Season with salt to your taste, then simmer for another 10 minutes or so until the masala has thickened up and the chickpeas have absorbed the delicious flavours.
  4. Serve sprinkled with fresh coriander over rice or scooped up with naan breads. We also like ours served with a potato, cauliflower and kale side dish, recipe for that coming up next!

GARAM MASALA SPICE BLEND

Garam masala is an intensely fragrant, warm and sweet, Indian spice blend, essential in many Indian recipes. There are many different regional (and household) variations and this is mine. Use it in the chana masala recipe above or to add extra flavour to your next pot of dal. It’s also a gorgeous rub or seasoning for anything you’d like to roast in the oven or grill. Garam masala fries are amazing!

Measure these whole spices into a small blender or spice grinder and grind into powder:

  • 2 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 1 tsp whole cloves
  • 1 tbsp cardamom seeds (or whole pods)
  • 1 tbsp black pepper corns
  • 1 tsp caraway seeds
  • 1 tbsp fennel seeds

Then add these ground spices and blend again to evenly combine:

  • 1 tbsp ground cinnamon
  • 1 tbsp ground ginger
  • 1 tsp ground nutmeg
  • 1 tbsp chilli powder

Store in a clean, dry, airtight container and don’t forget to label it. I like to reuse jars for my spices. It is best to make small batches and use whilst fresh, within 6 months.

Snowballs

These are so delicious and are very simple to make with only 4 ingredients. They are crunchy on the outside, soft and chewy inside. They make a lovely, festive, edible gift and are a great way to use up that half bag of desiccated coconut we all have lurking in the back of our kitchen cupboards. Enjoy and Merry Christmas everyone!

Liz x

Ingredients

  • A slice of lemon
  • 50ml aquafaba (the liquid in a tin of chickpeas)
  • 80g sugar
  • 150g desiccated coconut

Method

  1. Turn your oven on to 100C and line a large baking sheet with baking parchment. Wipe a clean mixing bowl with the lemon slice. This helps the aquafaba form stiff peaks.
  2. Pour in the aquafaba and start whisking with an electric whisk. Once the mixture is foamy, start incorporating the sugar as you whisk, a tablespoon at a time. Then whisk hard for around 8 minutes or until you get stiff, glossy peaks.
  3. Fold in the desiccated coconut, spoon out into balls on the baking sheet and bake for an hour or until they are just set in the bottom. An easy way to tell if they are done is if they slide on the paper or can be easily picked up, that means they are no longer sticky underneath.

Mushroom Gravy Powder

This homemade gravy powder is so handy to have on standby in your kitchen cupboard. It will bring bags of flavour to your festive feast and can also be used to thicken up and flavour stews and pies. To make this powder into gravy, we like to use a nutty browned butter and rich red wine base. Read on below to see how it comes together.

Liz x

Gravy Powder

  • 6 tbsp corn starch (or potato starch or tapioca)
  • 3 tbsp crumbled dried mushrooms
  • 6 tbsp vegetable bouillon powder
  • 1 tbsp garlic or onion powder/granules
  • 2 tsp dried thyme
  • 1 tsp ground black pepper

Method

  1. Simply measure the ingredients into a strong blender and process until they come together into a fine powder. Then store in a clean, dry, labelled jar.

Ingredients to Make Gravy:

  • 1 tbsp butter
  • 100ml red wine (white wine works well too)
  • 300ml milk
  • 3 tbsp gravy powder (above)
  • salt to taste if needed

Method

  1. Add a tbsp of butter to a hot pan (we use Naturli vegan butter which browns beautifully) and cook for a couple of minutes on a high heat until it foams then starts to brown. (Browning the butter creates a complex, nutty flavour and the butter also gives the gravy a shiny and silky texture.)
  2. Next add 100ml of red wine and boil for a few minutes to cook off the alcohol and reduce slightly.
  3. Meanwhile whisk 3 tbsp of the gravy powder with 300ml of milk (we use delicious, creamy oat milk). When the red wine has reduced, add the milk mixture to the pot, then whisk and simmer until the gravy is thickened. If you’d like a looser gravy, add a splash more milk or water.
  4. Taste and season if needed with a pinch of salt. Serve hot and enjoy!