Vegetarian food is delicious and easy to cook. I recently made an incredible split pea dal, courgette rosti and egg combo and I wanted to share.
This is a really simple but delicious recipe that you can make in bulk and eat in loads of different ways. With flatbreads, spread on toast and then a fried egg on top, mixed into scrambled eggs. Or served with rosti’s and eggs. Here’s the recipe.
Delicious Yellow Split Pea Dal

Put in your trolley

250g yellow split pea
1 litre water
3/4 tsp turmeric
1/2 red chilli cut into two large pieces
1tbsp vegetable oil
1 small onion finely chopped
2 cloves garlic finely chopped
2cm ginger finely chopped
1/2 red chilli finely chopped
1 tsp ground coriander
1 tsp cumin seed
1/2 tsp salt
3/4 tsp garam masala
Juice 1/2 lemon

Step One

Rince the split peas until the water runs clear. Add them to the pan and a litre of water. Bring to the boil and then simmer for 30/40 minutes. (Add extra water if it begins to stick.) In a separate pan fry the onion, chilli, oil, garlic, garam masala and salt. Once the split peas are ready stir through and you’re there.
We served this with a courgette and potato rosti.

Step Two

Grate, or spiralise and chop 100g of courgette and 100g potato. (We used Charlotte potatoes.) Squeeze out all the moisture you can and shape into patties. Fry in a pan for a two minutes ish and then flip. At the same time fry two eggs sunny side up.
Serve the dal with the rosti and fried egg. Perfection.

Number’s if you’re bothered

Depending on how much dal you eat (it is delicious) this comes to around 400cals per portion. (If you split the dal into four.) If you want you can replace the egg with more vegetables to make it vegan too.)

Recommended Reading

I often include a book to read but this time I recommend cooking this dal with a friend/partner and cuddling up together on the sofa in your pjs. It’s the perfect weekend comfort food.
Delicious Yellow Split Pea Dal
Delicious Yellow Split Pea Dal

Is there anyone who doesn’t like chips and dips. Nope? Good.Recently I hosted dinner. A bits and pieces dinner. Frittata, flat-breads and salad which gave me the chance to try two dips. One an aubergine, yoghurt combo and the second a thick white-bean citrus mash. Both were delicious. Yes, they were.

These are wonderful with flat-breads and chips, but you could also serve with vegetables. The white-bean mash could also be served as a mash, with steak/sausages/quorn pepper steaks. Perfect.

Aubergine Dips

Put in your trolley

For white bean mash

Olive oil (plus 2 teaspoons)

Half a head of garlic

Fresh rosemary

One green chilli

Grated zest 1 lemon and juice of half a lemon

2 x 400g of Cannellini beans (or white beans)

Salt and pepper

For Aubergine and Yoghurt Dip

2 medium aubergines

half a bulb of  garlic,

2tsp of ground cumin

2 tsp of paprika

Salt

4 big tbs of Greek natural yoghurt

6 tbsp finely chopped parsley

Jalapenos for topping

Method for White Bean Mash

Chop off the top of a bulb of garlic (to use with both recipe.) Pop the oven on 200 and slam in the garlic and leave to roast. While you’re waiting, drain the cannellini beans and chop the chilli. Once the garlic is soft (only takes 5/6 minutes,) squeeze half the garlic into a blender. Add the beans, lemon, chilli, rosemary, salt to season and blitz. Use the lemon juice to your taste and to help with consistency. I like it thick but not chalky. Serve!

Method for Aubergine and yoghurt dip

Oven should be nicely warm. Chop up the aubergines into slices, season well with salt and pepper. Cook in the oven, turn over regularly until they are cooked. Take from the oven, and once you ‘can’ chop into smaller chunks. Then add all the ingredients into the nutri-bullet/blender until mixed. Whiz until blended and serve. Top with jalapenos if you so wish.

Numbers (if you’re bothered.)

Both of these are very calorie friendly coming in at 50 calories per portion for the aubergine and closer to 90 for the white bean mash. (Depending on how much you demolish.)

One of the most used things in my kitchen is a vegetable sharpener.

I mean you could call it a spiralizer but to me it looks like a pencil sharpener. But, you use it on courgette/carrot/sweet-potato, not crayons.

Recently I bought a meat hamper from Campbell’s. It was stuffed with sausages, black pudding, haggis and bacon. Due to buying it through Wowcher it cost me only £10. I told myself I would revert from my tried and tested bangers n’ mash and make something different. This is my Tomatoey Courgette Spaghetti and Vegetable Medley.

Tomato and Herby Sausage Courgetti Spaghetti

Put in your trolley

Serves 4 hangry people 

400g of sausages (I used Campbell’s haggis sausages but a good herby sausage will do.)

A couple of spritzs of low Cal cooking spray

400g of Chestnut mushrooms cut into slices

1 tbsp of Paprika

2 Birdseye chilies chopped finely (adjust to your taste.)

Salt and Pepper 

600g of courgette

280g of sweetcorn

700g of chopped tomatoes (with basil/garlic/chilli.)

Step One

Take the sausages out of their casings and roughly chop. Fry in a small pan with the low Cal cooking spray till browned. Add the mushrooms and cover the pan with a lid to create moisture. Cook for a minute. Add the paprika, chillies, and a sprinkle of salt and cracked black pepper. (Lots of it.) Cook for another minute.

 

Step Two

Spiralise the courgettes. Just pop them in the end and then twist until you get pasta like ribbons. If you don’t have a spiralizer, use a potato peeler (works just as well.) Set aside ready for cooking.

Step Three

 

Add the sweetcorn to the pan and cook for a minute then tip in the chopped tomatoes and heat until bubbly hot. Then add the courgette spirals and toss in the mixture. Cook for a two minutes. You don’t want them to go too soft but you don’t want them crunchy.

Step Four

Take off the heat and pile high in gorgeous bowls.

Tomato and Herby Sausage Courgetti Spaghetti

Tomato and Herby Sausage Courgetti Spaghetti

Numbers if you’re bothered!

This works out to around 500 cals a portion (depending on the sausages. But this is the perfect dinner that’s filling but not full of carbohydrates. Using the courgette instead of pasta allows you eat a lot more (which is always good non?)

Recommended Reading

I recommend reading Angela Carter’s book of dark fairy-tales. I saw a gorgeous copy featured on Katy’s blog and it reminded me it’s been forever since I dived into that rollercoaster of a book! PERFECT MATCH. 

If you don’t like the F word maybe don’t read on.

See, the Thug Kitchen book is like nothing I’ve read before. Vegan recipe with bite might be the best description.

Thug Kitchen recipe book

Blurb

Thug Kitchen started their wildly popular website to inspire people to eat some Goddamn vegetables and adopt a healthier lifestyle. Beloved by Gwyneth Paltrow (‘This might be my favorite thing ever’) and with half a million Facebook fans and counting, Thug Kitchen wants to show everyone how to take charge of their plates and cook up some real f*cking food.

Yeah, plenty of blogs and cookbooks preach about how to eat more kale, why ginger fights inflammation, and how to cook with microgreens and nettles. But they are dull or pretentious as hell -and most people can’t afford the hype.

Thug Kitchen lives in the real world. In their first cookbook, they’re throwing down more than 100 recipes for their best-loved meals, snacks and sides for beginning cooks to home chefs. (Roasted Beer and Lime Cauliflower Tacos? Pumpkin Chili? Grilled Peach Salsa? Believe that sh*t.) Plus they’re going to arm you with all the info and techniques you need to shop on a budget and go and kick a bunch of ass on your own.

This book is an invitation to everyone who wants to do better to elevate their kitchen game. No more ketchup and pizza counting as vegetables. No more avoiding the produce corner of the supermarket. Sh*t is about to get real.

My Review

This book really took me by surprise. The extreme profanity is woven throughout out the book. It’s a big concept  and it’s a lot of fun. It’s definitely found a niche in the market. Yes it might turn some people off, but I liked the contrast because this is a vegan cookbook. I think veganism has a bad rep for being a little, nice? But this takes it to another level. Love it.

The recipes are split into six sections, each with an equally rude name. But basically, we have breakfasts, lunches (salads and sandwiches,) stews, munchies (salsa, snacks) mains, and motherfucking desserts. Yes, it’s actually called that. The recipes are fantastic. Favourites include baked spanish rice, pozole rojo, and creamy ravioli with house marinara.

They are in American cup sizes which can be confusing but a quick google will help.

I love the bowl recipes. The idea is you pick a grain or starch, then add vegetables, a protein, and a sauce or dressing. The book then lists combos from the book, from different sections to help you out (with helpful page numbers and whether it’s a veggie, protein etc.) It’s a wonderful way of making the book more versatile. Yes you could make quick pickled vegetables and serve it with your own recipe, or helpfully you could mix it with sweet citrus baked tofu and make a bowl. The book becomes a lot more personal.

The book doesn’t just do recipes it also breaks down different ways of cooking an ingredient. Tofu is something I have struggled to cook at times. The book has two pages that give different marinades, and different ways of baking the tofu. It’s really helpful. There’s also a page on how to make a vegetable broth which is used in numerous recipes. Which again was V helpful .

Additionally any confusing ingredients have a *, (****) depending on how many confusing ingredients there are. It might link to another recipe or explain other ingredients you could use. It’s brilliant. So instead of teaspoon oil you could use coconut/grape seed/olive oil. Wonderful.

Final Thoughts

It’s a bloody brilliant book. If you’re vegan definitely buy it. If you want to try cut out a little meat definitely buy it. It’s a wonderful book for mixing up what you make in the kitchen!

Thug Kitchen recipe book

Thug Kitchen recipe book

 

 

 

I read somewhere that you should have one signature dish that you can always whip up.

Writing this I think Hannah Gale wrote in one of her very fab blog posts. The idea being that on a Saturday at midnight, when you’ve missed the last train home, you can still make this recipe. You can perfectly create it every damn time. You don’t need to weigh out 59603059220 different ingredients. You’ve made it so many times it’s inscribed on the cookery book you keep inside your noggin.

For me that did is homemade pizza. It started last year when I oddly had all the ingredients in the cupboard. I then lived off homemade pizza for six months. (Almost.) So I’m sharing how you can do the same.

The Ultimate Homemade Pizza Recipe (from scratch.)

Put in your trolley (For the dough.)

200g strong white flour

50ml of lukewarm water (Give or take.)

1tbsp of olive oil

For Toppings

Tomato and basil passata

Sweetcorn

Deli Chicken (We used chicken tikka, T had quorn.)

An egg

Mozzerella

Anything else you fancy topping your masterpiece with.

You may have noticed there is not yeast in this recipe. I like very, very thin and crispy pizza bases so I don’t wait for the dough to rise. I’ve done it before and (with yeast and proving,) and found it unsuccessful. (If you were wondering.)

Step One

Measure out the flour into a bowl, spoon in the oil. Make a well in the middle and pour in the water bit by bit. I add very little amounts at a time – you don’t want it too sticky. Stir with a spoon until it comes together and then use your hands.

Step Two

Put the oven on to pre-heat at 200C.

Take the dough from the bowl and knead. Youtube helps if you’re struggling with the motion. Knead until it resembles mashed potato. Then roll out using a rolling pin. (Or a bottle of tomato sauce.) It will spring back, so keep rolling until it’s circular(ish) and the thickness of a pound coin. Liberally sprinkle a baking tray with flour and place the dough on-top.

Step Three

Top with the passata (quite a lot) and then add your toppings (minus the egg.) We added a mixture of the toppings featured but just use your favourites. Mushrooms, olives, artichoke – whatever you fancy. Pop in the oven and cook for 7 minutes.

Step Four

Once the base is cooked – give it a prod, crack the egg on top and then whip back in the oven. T likes his quite cooked so he put his on a couple of minutes earlier. Once egg is cooked take out, slice and devour.

Numbers (if you’re bothered.)

Depending on how many toppings you use this comes to between 450 – 500 calories which is higher than a lot of the recipes I’ve been posting. But compared to ordering a large dominos you’re onto a winner. It’s a brilliant way to treat yourself without ruining your healthy eating mission.

Recommended Reading

I’m not going to suggest reading for this one. Pop on Project Runway with a glass of diet coke and while the evening away. Perfection.

The Ultimate Homemade Pizza Recipe (from scratch.)

The Ultimate Homemade Pizza Recipe (from scratch.)

The Ultimate Homemade Pizza Recipe (from scratch.)