Sunday, 21 December 2014

Refried Black Badger Peas & Hodmedods Review

Recently I was asked if I would like to review Hodmedods, a company that sell British beans and peas. I jumped at the chance especially when I saw they sold a pea called black badger! They sounded so intriguing, I just had to check it out.

Hodmedods source produce from British farms and are particularly interested in searching out less well known foods. I'm ashamed to say I had not heard of the black badger pea before. Their range is growing all the time and currently they have the following products:

  • British Grown White Quinoa
  • Canned Baked Beans 
  • Canned Whole Fava Beans
  • Vaal Dhal
  • Split Fava Beans
  • Whole Fava Beans
  • Black Badger Peas
  • Kabuki Marrowfat Beans
  • Split Yellow Peas
  • Split Green Peas
  • Whole Yellow Peas
  • Large Blue Peas

The range won't stop there either, they have big plans to launch other beans such as red fox peas, ying yang beans and Gog Magog beans. See what I mean don't they all sound so intriguing?

If you're stuck for ideas what to make with their peas and beans there website has lots of recipes for you to try. Go check it out here 

The great thing about dried beans and peas is that they store for longer periods of time. I used to be put off with the cooking time needed for dried beans but now I have my freezer it's a doddle. All I do now is soak the beans over night, then cook as per the packet instructions the next morning, drain and then freeze into small portions. Then, when I want to use beans in a recipe I just open my freezer and take out a portion. Easy!

I couldn't wait to get stuck in and the first dish I made was my take on refried beans using Black Badger Peas.


Refried Black Badger Peas


100g Black Badger Peas
1 Tsp Bicarbonate of soda
1 Onion, finely chopped
1 Garlic, minced
¼ Tsp Salt
½ Tsp Cumin seeds
1 Tsp Dried coriander
1 Tsp Chilli powder
Juice ½ Lemon

The night before prepare the Black Badger peas by soaking in water. The next morning rinse and add to a saucepan with clean water and the bicarbonate of soda. Bring to a boil, cover and simmer for 45 minutes. Leave the lid tilted as they easy boil over.

Once cooked, drain and set to one side whilst you prepare the remainder ingredients.

Fry the onion in a little oil for 5 minutes or until translucent, add the garlic and fry for another minute. Stir through the salt, cumin seeds, coriander, chilli powder and lemon juice.

Add the beans and stir to combine, cook for another 5 minutes stirring all the time being careful not to let anything burn.

Transfer to a blender and blitz to your desired texture. The refried Black Badger Beans will keep in the fridge for 3 days if they last that long!


I, for one will never buy refried beans again, the Black Badger Beans make a fantastic refried bean puree.

The next dish I made was a chilli, how could I not? I mean, all those fancy beans were just dying to be made into a chilli to warm me up!


Hodmedod Bean Chilli


100g Kabuki Peas
100 Fava Beans
100g Soya mince
1 Onion, diced
1 Red pepper, diced
1 Tsp Cumin seeds
1 Tsp  Ground coriander 
1 Tsp Paprika
1 Tsp Smoked garlic
½ Tsp Salt
100l Water
1 Tin plum tomatoes (400g)
2 Tbsp Refied Black Badger Peas


As with the Refried Black Badger Peas, you will need to soak the Kabuki Peas and Fava Beans over night.

Drain the peas and beans and cook as per packet instructions. Drain and set aside, I cooked more than this recipe needed and froze the rest.

Fry the onion in a little oil for five minutes or until translucent. Add the pepper and cook for another 3 minutes.

Add the soya mince with a little water to stop it sticking.

Add the cumin seeds, coriander, paprika, smoked garlic and salt and stir through until combined, cook for another minute. Add the tin of plum tomatoes and the 100ml water and stir through, breaking up the plum tomatoes as you stir. Cook for another 5 minutes.

Add the beans and cook for another 5 minutes. Add the refried Black Badger Beans and stir into the chilli, this will thicken the chilli slightly. Cookfor another 5 minutes or until everything is cooked through.

Serve with rice.


Hodmedods snacking range is also delicious, I've been lucky enough to try Horseraddish roasted peas, unsalted roasted fava beans, lightly sea salted roasted peas and lightly sea salted roasted fava beans. Great for Christmas nibbles!

Saturday, 13 December 2014

Notice Board: The Konjac Sponge with Red Clay Review

Its been a while......................

I've had a lot going on during the last 2½ months in my personal life, with loved ones in and out of hospital and a few worrying moments. We're not out of the woods yet but things are starting to get back to normal. Let's just hope 2015 can bring us all health and happiness :o)

In a previous post I told you I spent a couple of hours at the West Midlands Vegan Festival, which was a welcome distraction. I came away with so many goodies, I was a human pack horse!

One of the items I came away with was a konjac sponge and I'm in love with it! I chose the red clay one, which is perfect for dry, mature or sensitive skin.

I got mine from the fabulous I Choose What I Use, go and check out all the vegan products they sell on their website 

I've been using my konjac sponge in the morning so I have no make up on, and I would recommend taking off your make up before use. You don't need any soap when using the sponge as it naturally cleanses your skin, but you can if you want. One word of advice reduce the amount of soap you use as it keeps on giving!

My skin looks and feels amazing, I even feel like I'm glowing! Normally during the winter months I suffer with dry skin and with all the stress I've been under, worrying about my family and over two months of hospital visits I thought my skin would suffer. 

I know my diet is obviously better than it has been previously thanks to the amount of goodness a vegan diet provides but I really do believe that the konjac sponge has helped too. I've used it nearly every day and your skin feels clean and refreshed after using. You really won't believe how soft it is against your skin, I just love it!

The konjac sponge looks rather shrivelled when it is dry but don't let that put you off.

Once you've soaked in water it will look more like a sponge. 

If you've never heard of them, konjac is a type of potato from Asia and over the last century its properties as a beauty treatment has been recognised. We're some what 1,500 years behind the Japanese with this one! The Japenese originally used konjac as a medicine in the sixth century.

The konjac is a naturally moisture rich plant fibre which is alkaline, which balances the acidity of the skins impurities and oils. Red clay is said to help with regeneration so a fabulous combination.

The konjac sponge is 100% natural, colour free, additive free, biodegradable, environmentally safe, naturally sustainable and it moisturises naturally. Why would you not want one? 

There are four different ones to choose from, click here to take you to the page

  • The Konjac Sponge Co - 100% Pure Sponge (All Skin Types)
  • The Konjac Sponge Co - Pink Clay Sponge (Tired/Devitalized Skin)
  • The Konjac Sponge Co - Red Clay Sponge (Dry/Mature/Sensitive Skin)
  • The Konjac Sponge Co - Green Clay Sponge (Combination Skin)

There's still time to order too as the last post is Thursday 18th December for 2nd class and Friday 19th December for 1st class, but I personally wouldn't leave it that late, so drop on by I Choose What I Use and go and treat yourself and your loved ones to a konjac sponge. 

Sunday, 30 November 2014

Suma Bloggers Network - Homemade Vegan Cheese x 3

How do you start a post when you've been off line for nearly 2 months? 

Dive straight into the recipe or in this case recipes, I'm a little late posting my Suma recipe due to circumstances out of my control but better late than never eh?

Suma Recipe - Homemade Vegan Cheese x 3
This is my third recipe for the Suma Bloggers Network, please check out my other two recipes; Vegetable Tagine and Blueberry Cheesecake and the other bloggers recipes, there are lots of tasty creations waiting for you to try.

Suma is the UK's largest independent whole food wholesaler/distributor and are a workers' co-operative committed to ethical business. They have a fantastic range, everything they sell is vegetarian and many products are vegan.

When I first transferred to a vegan diet I thought I would miss cheese the most, I was pleasantly surprised that I didn't. There are many vegan cheeses out there in case you do miss the taste but its far more rewarding to make your own. You can play around with flavours there is no limit, whatever flavour takes you fancy.

I decided to make three different ones with the ingredients that I chose from Suma. Two spreadable and one you could slice.

The herb cream cheese uses cashew nuts, the cheddary cheese uses almonds and the third which is baked uses almonds too, although you would never know.

Herb Cream Cheese

100g Cashew nuts
400ml Water
2 Tbsp Nutritional yeast
½ Tsp Onion granules
½ Tsp Smoked garlic granules
½ Tsp Herbamare
2 Tbsp Fresh herbs, finely chopped
I used parsley, coriander and basil (predominately basil)
1 Garlic, crushed
60ml Almond milk (unsweetened)

Soak the cashew nuts in the water overnight and then drain well. Add the drained cashew nuts to a food processor with the remaining ingredients and blitz to a thick paste.

Add the mixture to a small bowl lined with clingfilm, press the mixture down and fold over the clingfilm adding a weight to the top. Place in the fridge for 4 hours or over night and remove the herb cream cheese from the bowl and the clingfilm to a board.

Spreadable Cheddary Cheese

75g Ground almonds
2 Tbsp White miso
25g Nutritional yeast
¼ Tsp Turmeric
1 Tsp English mustard
½ Tsp Smoked Garlic powder
½ Tsp Herbamare
200ml Almond milk 
1-2 Tbsp Agar agar

Add the ground almonds, miso, herbs & spices and 100ml of the almond milk to a food processor and whiz to a paste.

Transfer the mixture to a saucepan and whisk in the remaining almond milk.

Sprinkle over 1 Tbsp of the agar agar and slowly bring the mixture to a simmer. When the mixture starts to bubble, the agar agar will have melted a little and you can stir it in. Let the mixture simmer for 10-15 minutes.

If the mixture is still a little thin, add the remaining agar agar and simmer for another 10 minutes.

Transfer to a bowl and leave to cool. Transfer to the fridge and let set before turning out onto a board.

Baked Almond Cheese

1 Lemon - juice only - about 45ml
2 Tbsp Olive oil
120g Ground almonds
1 Garlic clove
1 Tbsp Nutritional yeast
40ml Water

Place all the ingredients into a food processor and whiz until you have a thick paste. Spoon the mixture out onto a piece of clingfilm and wrap tightly shaping into a circular mound.

Place in the fridge for 15 minutes to firm up a little more. Spritz a baking dish with olive oil and turn the 'cheese' onto the dish, removing the clingfilm.

Bake in a moderate oven for 15-20 minutes until a crust has formed.

Slice and eat with crackers.

So, if you're spending Christmas with loved ones who aren't vegan, why not make and take your own cheese board. You don't have to be vegan to enjoy delicious food.

Back again soon

Jasmine x

Friday, 31 October 2014

Notice Board: West MidlandsVeganFestival

Hi there!

In my last post I said that I had "got a lot going on at the moment" and that was just the tip of the iceberg. Things haven't got back to normal just yet but I did find a couple of hours to visit the West Midlands Vegan Festival and I'm glad I did!

The West Midlands Vegan Festival was the 7th festival, the first being back in 2008 and it didn't disappoint. There were over 100 stalls covering both the civic hall and wulfrun hall in Wolverhampton. 

As soon as I got there I headed straight to my twitter friend Karris @TheVeganKind Subscription box scheme. 

If you've not heard of The Vegan Kind Subscription Box where have you been? They are celebrating their first birthday and I for one can't wait for the birthday box. Go check it out 
They have recently started a vegan beauty subscription box too, which I treated myself too. I loved absolutely everything in it especially the eye shadows and kohl pencil with sharpener attached!

Next I headed over to another twitter friend Marrie-Anne over @heavenlyskin who makes all her Heavenly Oganics products, and they are heavenly. 

I asked Marrie-Anne which product she was most proud of and it was the first product she created; her body scrubs. Once again I treated myself and Marrie-Ann was offering a fantastic offer of buy 3 products for the price of 2 - how could I resist. To top it off Anne-Marrie gave me a fourth product for free, how lovely is that. I couldn't go without one of her body scrubs and I chose the orange and lime body scrub as it smelt divine. Once again I will be reviewing the products I left with, I've already tried the scrub and the name of her company says it all - Heavenly Organics! Go try it for yourself

I couldn't leave out another beauty company and twitter friend @ichoosy, this company was set up out of the frustration of having to read the label of every beauty product to check whether it was vegetarian or not and that's something we can all relate to. 

My eyes were drawn to a funny looking spongey object on the table, a Konjac Sponge. Konjac is a type of potato from Asia and over the last century its properties as a beauty treatment has been recognised. I just had to have one of these! There are a range of Konjac sponges to choose from and I chose the red clay one which is for dry and sensitive skin. I was overwhelmed when I was given this free in return of writing a review. So watch this space to see what I thought of this fascinating product. Go and check out all the vegan products on the web site

I couldn't leave the festival without a present for Marco so I headed straight to the Ethical Pets stall, where I picked up a few treats.

There was also lots and lots of cakes to choose from but I felt myself drawn to the soda bread cakes. I ended up buying a slice of chocolate mudcake, which was huge! I also bought a strawberry and champagne cake which was out of this world. I definitely need to try and re-create this. I loved it with a scoop of vegan ice cream it kind of reminded me of arctic roll! Now there's an idea!

There were lots of food stalls there to chose your lunch, although most of them were fake meats, which I'm not that in to, but I did find a Jamaican stall which had just what I was looking for, I had rice and peas, callaloo and spinach, chick pea curry and a chunk of plantain, delicious!

Overall, I spent a great couple of hours there, with everything going on in my personal life at the moment I nearly didn't go, but I'm so glad I did! I came away with a couple of bags of treasures, including my favourite crisps; Ten Acre Cheese and Onion and a couple of tins of condensed soya milk, now I wonder what I'll make with that? 

I'll be back again soon, but please bare with me whilst things are a little topsy turvey at the moment. Next post will be my review of the Konjac Sponge, so watch this space

Saturday, 4 October 2014

I have a lot going on at the moment but I'll be back soon, with more delicious vegan recipes. Keep checking by, or you can find me on bloglovin'.

Tuesday, 30 September 2014

Notice Board: Liebster Award Post

Guess what? I'm so pleased to tell you that I've been nominated for a Liebster award by Julie from My Apologies for the Novel and Jesse from Mad Hatter's Pantry! Thanks Guys!

It's not an actual award itself, more like an online chain letter which aims to get to know fellow bloggers better and meet knew bloggers. The rules are simple and here's what you do if you get nominated.
  • Answer the 10 questions provided and then come up with 10 new ones to ask your nominees
  • Nominate 8 other bloggers, let them know you have nominated them and put a link to their blog in your post
  • No tag backs
  • Nominees must have under 200 followers on any platform
  • You must tell all the blogs that you nominate that you have nominated them
Jesse had a great idea and combined her nominations with vegan mofo by using randomofo, such a great idea! So in honour of vegan mofo 2014 and Jesse's idea I decided to do the same. The blogs I have nominated I have found through randomofo.

So here are the questions - I have answered both sets of questions!

Julie's Questions:
  1. When is your "veganniversary"/the date you went vegan? (Or if, like me, you don't remember the exact date, have you chosen a day on which to celebrate your veganniversary?)

    I'd dabbled with veganism in the past, but I made the full transition on 1st January 2013 so I've only celebrated once! But I'm so pleased that I am now fully committed to it, I feel much better in myself too. I used to suffer with lots of headaches but since becoming vegan I can count the number of headaches on one hand - 4 to be precise!
  2. What's one of your best qualities?

    I'm compassionate
  3. What is your most-used kitchen tool/utensil?

    My Vitamix! I treated myself to one for my veganniversary and I've not looked back since I use it most days if not every day!
  4. Do you share your life with any animals? (If so, tell us a bit about them.)

    My life would not be the same without my gorgeous Marco. He's a border collie and he make our lives complete. He does everything with me, bar coming to work with me, but if I work from home he just curls up around my feet under the desk.
  5. If you could open a sanctuary, what would be the first type of animal you would rescue?

    Which ever animal needed my help on that day.
  6. Do you prefer your pizza hot and fresh, or cold as leftovers the next day? 

    Straight out of the oven!
  7. What is your favorite type of tea?

    Its a close call between Lady and Early Grey
  8. What's one food/meal that you thought you'd never have again once you went vegan, only to find out later that there is a vegan version of it?

    I used to love Yorkie Bar's and now there is the Veggo Bar which is very similar, if you haven't tried it, go and buy one right now! Its delicious
  9. What would be your “catch phrase?” (What is your favorite phrase and/or what is the phrase you say most often?)

    The world is your vegan oyster!
  10. What's your go-to dish to bring to a vegan potluck?

    I've never been to a vegan potluck before, but if I was to go to one it would have to be a mushroom dish, like mushroom ragu, mushroom stroganoff or mushroom pie!
And here are Jesse's questions:
  1. What made you decide to take part in Vegan MoFo?

    I took part last year and I had so much fun I thought why not do it again. It was a lot harder though this year as I hadn't prepared for it so most of the recipes I have shared this year were made/created on the day of the post. It was exhausting but still fun.
  2. What is the weirdest vegan meal you've been served?

    I don't think I've had a weird vegan meal, I've been disappointed, marvelled and just not sure. The strangest thing served was tomato spaghetti for a Christmas dinner - does that count?
  3. If you could visit any country in the world, where would you go and why?

    I'm lucky enough to have done a little travelling already and I spent almost three years away from home, travelling Australasia. I couldn't chose an outright favourite from all the countries I visited as I loved them all! I've never made it over to America or Canada though so I'd love to give those countries a try.
  4. What did you want to be when you were a child?

    I can't actually remember what I wanted to be as a child, I loved so many things and I just wanted to be happy doing something I loved.
  5. What are you now?

    I work for the Local Education Authority, which is very stressful and very busy but I would love to work in the food industry, own my own vegan bistro and write my own cook books
  6. Do you have any animal friends at your house? Tell me about them!

    Yes, my lovely Marco - see above
  7. What has been your favourite album of the year so far?

    Gosh! That's a toughie! I like so much different music from Elbow to Pharrell Williams!
  8. Which festive season (if any) do you look forward to the most?

    If there's food involved I look forward to it! Christmas is the obvious choice as there is sooooo much food but I'm not a fan of the cold dark nights (and days for that matter). I look forward to the spring when I can get out in my garden
  9. Can you recommend a good book?

    I love reading books that make you laugh out loud, and I've recently just finished reading "The Tent, Bucket and Me" if ever you've been camping as a child this will have you in stitches!
  10. Tell me a secret? (Or a random fact if you don't want to share your secrets!)

    I'm a little piglet! I LOVE my food, hahahahahaha
My 10 questions:

1. What food item could you not do without?
2. What would be your last supper (you can have 3 courses)?
3. What is your favourite TV show?
4. Who is your favourite comedian?
5. What is your favourite junk food?
6. How long have you been Vegan?
7. Has your health improved since turning vegan?
8. What ingredient had you never heard of until you went vegan?
9. What is your favourite smell? 
10. What is a typical Sunday like for you?

My 8 nominations are:

A Little Vegan Blog in Big Ol' Texas -
Stephanie at
Shannon at
Bianca at
Cristina at
Johanna at
Michelle at
'S' at

I'm going to add one more to the list above, which I've chosen myself and that's

Tracy over at My Living Cook Book go check out her blog.

To all you nominees, please don't feel obliged to take part, if you don't want to. Its just a bit of harmless fun so people can get to know you a little better. If you're reading this post before I've let you know I hope it hasn't come as too mush of a shock :o)

Thanks again to Julie from My Apologies for the Novel and Jesse from Mad Hatter's Pantry for nominating me.

Monday, 29 September 2014

Specials Board: Easy Stuffed Mushrooms Not

Vegan Mofo Day 29
Once again I'm late home and the light has gone before I can even start dinner. I wanted something comforting and easy, which was also quick. My go to comfort food is always going to be mushrooms, I love them and any dish with them in really cheers me up! I couldn't live without my 'shrooms :o)

I didn't want to slave over a pan making risotto or stroganoff and I didn't fancy pasta so I decided on making a simple and quick stuffing mix, filling the 'shrooms and popping in the oven. 

OK, So that was my plan! But disaster struck! Because I was rushing I forgot to put any seasoning in the stuffing mix, normally I add herbs and spices and at least salt and pepper, but today nothing! Then as I pulled the stuffed mushrooms out of the oven I dropped the tray as my oven glove wasn't enough protection. It seems I have a thin patch in the oven glove! So most of the stuffed mushrooms went on the floor but I did manage to save two.

I quickly took a photograph of the mushrooms on the floor before Marco found them and started munching his way through, then I took a quick photo of the two I saved. Again everything was done in a rush as I was starving and I couldn't wait to took into my dinner.

As I said before I didn't enjoy them as much as I hoped as I forgot to put in any seasoning! 

What else could go wrong? Everything! As I came to write up the recipe I found out that I had no memory card in my camera! So I have no pictures of the tasteless 'shrooms! So I thought I'd post some pictures of Marco instead.

If you want a recipe for stuffed mushrooms I posted one last year during vegan mofo.

Sunday, 28 September 2014

Specials Board: Courgette & Lentil Loaf

Courgette & Lentil Loaf and VeganMofo Day 28
Apologies for the photographs, I didn't finish cooking until it was dark and I was too hungry to set up a photo shoot! 

Before I get onto the recipe I just want to wish my sister a very Happy Birthday!

I told you there would be more courgette recipes! My freezer is bursting at the seams with frozen courgette, so I didn't want to freeze a load more as they are. I'm not alone with the amazing courgette harvest this year, my gardening angel is exactly in the same position. She said that as soon as she turns her back on a plant it springs out courgettes! We're not complaining though, this vegetable is so versatile. Maybe next year my vegan mofo topic will be courgettes! That will really test me 30 days of courgette recipes, jeez that would be a tough one.

I'm going to freeze individual slices of this loaf, so I can have dinner on the table in minutes especially on those days when I get in from work late.


1 Tbsp Flax seeds
3 Tbsp Water
300g Red lentils
900ml Vegetable stock
1 Tbsp Olive oil
1 Onion, chopped
4 garlic cloves, chopped
230g Courgette, grated
2 Tsp Mixed herbs
85g Wholemeal breadcrumbs (2 slices)
1 Tsp Arrowroot powder


First make your flax egg, slowly pour the water over the flax seed, whisking as you do so, continue to whisk for a couple of minutes until the mixture starts to go a bit gloopy. Put the flax egg in the fridge so it firms up whilst you continue with cooking.

Add the red lentils and stock to a large saucepan and bring to the boil, turn down the heat and simmer for 30 minutes, stirring at regular intervals so the mixture doesn't stick to the bottom of the pan. Towards the end of cooking you will need to stir more often so it doesn't stick. You will end up with what I can only describe as a thick porridge like consistency. I should have taken a photo for you, but it doesn't look appetising!

While the lentils are cooking sauté the onion and garlic in the olive oil for 5 minutes until the onions are translucent.

Add the courgette and mixed herbs and sauté for another 5 minutes, the courgettes will lose some of their moisture.

Once the lentils are cooked take off the heat and add the onion and courgette mixture. Give everything a good mix and then add the breadcrumbs. Mix again before adding the arrowroot and then mix again.

Remove the flax egg from the fridge and add to the lentil mixture and give everything one final mix ensuring all ingredients are mixed together.

Spoon the mixture into an oiled loaf tin and bake for 60 minutes. Let cool slightly before turning out onto a board or plate so it firms up a bit more. If I'm honest, it wasn't as firm as I would have liked when I cut my first slice.

EDIT POST: I was far too impatient, when left to cool for 10 minutes the mixture firms up nicely. Yay!

Saturday, 27 September 2014

Specials Board: Courgette Curry

Courgette Curry and Vegan Mofo Day 27
I am still over run with courgettes and there is still a few on my plants so expect more courgette recipes soon! As the nights are starting to draw in (has anyone else noticed that) and its getting darker a lot sooner than I'd like and its definitely got a little nippy, I thought a curry would warm me up and comfort me. So, courgette curry it was. 

I raided my spice cupboard and rather than use a curry powder, which I do use, I fancied making one from scratch. So out came all the curry type spices and I realised I had no ground coriander. I wasn't going to make a special trip to the supermarket just for that, so I used coriander seeds instead and ground them myself. Feel free to swap the seeds for ground if you make this.

1 Tbsp Groundnut oil
½ Tsp Mustard seeds
1 Onion, chopped
2 Garlic cloves
Knob of ginger (6g)
1½ Tsp Ground cumin
1 tsp Garam Masala
½ Tsp Coriander seeds
½ Tsp Hot chilli powder
¼ Tsp Salt
2 Tomatoes, chopped (225g)
680g Courgette
1Tin of coconut milk
1 Tsp Arrowroot

Heat the oil and add the mustard seeds, they will start to pop almost straight away. When the majority of them have popped add the onion and sauté for 5 mins or until the onion starts to go golden brown.

Using a fine microplane, grate the garlic and ginger and add to the onions.

Grind the coriander seeds in a pestle and mortar and add to the onion mixture along with the cumin, garam masala, chilli powder and salt. Cook for another minute.

Add the tomatoes and stir to combine everything. Sauté for 5 minutes or until the tomatoes start to break down.

Add the courgettes, give everything another good stir and sauté for another couple of minutes.

Add the coconut milk, stir again and bring to a simmer. Cook for 5 to 10 minutes, depending on the size of your courgette pieces.

If you're happy with the curry sauce thickness leave out the arrowroot, but if like me, you like your curry sauce a little thicker mix the arrowroot with a little cold water and add to the curry, the mixture will thicken slightly. 

Serve with rice.

Friday, 26 September 2014

Specials Board: Chilli Non-Carne

Chilli Non-Carne & Vegan Mofo Day 26
Two days ago I posted my recipe for Spaghetti No-Bolognaise which used some of my homemade tomato sauce. The No-Bolognaise will easily serve 6 people but I halved it and we ate two portions of one half, leaving a portion as leftovers. Tonight this left over portion was made into a chilli!

This recipe is super easy as all the hard work has already been done, so its great for a midweek meal. 


1 Portion of No-Bolognaise
1 Tin Kidney beans in chilli sauce (395g)
1 Tin Baked beans (415g)
1 Tin Sweetcorn (198g drained)
400ml Homemade tomato sauce
2 Tsp Cumin
1 Tsp Smoked Garlic powder
1 Tsp Hot chilli powder
1 Tsp Cocoa powder
Black pepper, ground
Rice to serve


Add all the ingredients to a saucepan, and mix thoroughly so everything is distributed evenly. Bring the chilli to a simmer.Cook your rice as per the packet instructions. Your rice and chilli will be ready at the same time! Easy!

I served mine with a smiley face of vegan mayonnaise! Coz its Friday!

Thursday, 25 September 2014

Specials Board: Vegan Lasagne with Soya

Lasagne & Vegan Mofo Day 25
Yesterday, I shared my Recipe for No-Bolognaise, which made 6 portions in total, but by halving the mixture I'm going to show you how one packet of soya mince can be split into 3 tasty meals.
  • Spaghetti No-Bolognaise
  • Lasagne with a twist
  • Chilli Non-Carne
After halving the No-Bolognaise mixture, two portions were devoured for last nights tea, which left one "leftover" portion. Tomorrow I'll show you what I did to this leftover portion, which magically can feed four.

But first I'm going to show you what I did with the other half of the No-Bolognaise and how you can turn this into a tasty lasagne dish with a twist.


Spray of Olive oil
½ No-Bolognaise recipe
1 Courgette (mine weighed 220g and I used a yellow variety)
1 Tbsp Vitalite
1 Tbsp Plain flour
250ml Almond milk, unsweetened
2 Tbsp Nutritional yeast
½ Tsp Garlic granules
Scattering of vegan cheese*

* I used a few slices of my courgette cheese


Spray an oven proof dish with olive oil to stop the lasagne sticking to the dish.

Slice the courgette length ways, about 3mm thick, and if you can make the lengths the same size as your oven dish.

Pour half of the No-Bolognaise mixture into the dish and top with half of the courgette slices. Pour the rest of the No-Bolognaise on top and finish off with the remaining courgette slices.

In a saucepan add the Vitalite, plain flour and almond milk and bring to a boil, whisking all the time. The sauce will thicken as it heats up. As soon as the sauce reaches boiling point remove from the heat and whisk in the nutritional yeast and garlic granules.

Pour over the courgette slices and top with a scattering of vegan cheese. I made another batch of my courgette cheese and I used a few slices of this.

Bake in a moderate oven for 20-30 minutes, depending on how thick you have sliced your courgette. Mine was cooked after 20 minutes and the 'cheese' on top was golden brown.

Serve with chips and peas.