Cashew, Oat & Vanilla Energy Balls

I LOVE these energy balls, they are my favourite thing to snack on right now! They’re so sweet and chewy and full of all the good stuff to help keep you energised! I like to keep a big batch of these in an air-tight container in the fridge, and just grab some when i need a little pick-me-up! These are great to take away whilst travelling too. I took a few batches away on vacation with me to share with my family and they LOVED them!

Ingredients

  • 200g dates, pitted
  • 120g raw cashew nuts
  • 3 tbsp oats
  • 1 tsp vanilla extract
  • 1 heaped tbsp cashew butter/peanut butter
  • Desiccated coconut, for decoration

Method

  1. Pour the cashews & oats in a food processor and process for about 1-2 minutes until you form fine cashew & oat crumbs.
  2. Meanwhile, soak the dates in a bowl of hot water for 2 minutes until they have softened (only do this if your dates are too hard and tough) Drain the water from the soaked dates.
  3. Add the dates, cashew butter/peanut butter & vanilla extract to the food processor with the cashews & oats, then process until you form a dough.
  4. Scoop out 1 heaped tbsp per ball, roll into a ball shape with your hands, then roll the energy ball into the desiccated coconut until coated. Do this until you have used up all the dough.
  5. Place the energy balls into an airtight container and keep them chilled in the fridge. Enjoy!

PS – If you ever end up making this recipe, let me know what you think by commenting below. I always love to hear what people think! Or if you managed to take a photo, post it on Instagram and tag @nourishingalex so i can see it and i will share it on my Insta-stories! THANKS! Alex ❤

Sweet Potato, Chickpea & Coconut Curry

This vegan curry is loaded with chickpeas and chunks of sweet potato using coconut milk and spices to make it super cosy, comforting and so tasty! I love to serve this with rice or use flat bread or naan to dunk it in! Its super easy to make, i just love meals like this when you can just throw everything in a pan and let it cook until its perfect!

Serves 3-4

Ingredients

  • 1 small brown onion, peeled & diced
  • 1 medium sweet potato, chopped into bite-sized pieces
  • 400g can chickpeas, drained & rinsed
  • 400ml can coconut milk
  • 1 & 1/2 tbsp medium curry powder
  • 2 tsp garlic powder
  • 1 tsp garam masala
  • 1/2 tsp turmeric
  • 150ml water
  • salt & pepper, to taste
  • brown rice, to serve

Method

  1. First steam/boil the sweet potato for 10 minutes until you can easily poke a fork through without them breaking apart. Set aside.
  2. Saute the onion in a saucepan or pot with a little water/oil, on a medium heat setting for around 5 minutes until the onion becomes soft and see-through.
  3. Add all the spices to the pan with the onions, heat for 1 minute until fragrant, then pour in the coconut milk, chickpeas, sweet potato, and 150ml cold water, bring to boil on a high heat setting, then once it all starts to bubble, turn the heat down to low then simmer for 30 minutes, stirring occasionally until the curry cause has reduced.
  4. Serve with rice/quinoa. Enjoy!

PS – If you ever end up making this recipe, let me know what you think by commenting below. I always love to hear what people think! Or if you managed to take a photo, post it on Instagram and tag @nourishingalex so i can see it and i will share it on my Insta-stories! THANKS! Alex ❤

Vegan Lentil & Mushroom Cottage Pie

This is our family favourite meal to have! YES not only do i love this vegan cottage pie LOADS, but my daughter & partner love it too, so you know that it’s gotta be pretty yummy if the non-vegans love it too! It’s such a comforting traditional British meal, always so good to have on a rainy day (or whatever the weather actually)!

It’s very rare we have all the same meals at the dinner table sadly (yeah it’s tough cooking for 1 vegan, 1 little fussy eater & 1 “I’m not eating vegan food” man! But we deffo can enjoy eating this meal altogether which is brilliant and saves me a lot of time and energy cooking 3 separate meals! I’m really happy my family like it!

Serves 4

Ingredients

For the mashed potato:

  • 800g Maris Piper potatoes, peeled and sliced
  • Splash of dairy-free milk
  • 1 knob vegan butter/1 heaped tbsp vegan mayo
  • a few pinches of nutritional yeast (optional, but so good)
  • salt & pepper, to taste

For the filling:

  • 1 medium onion, finely diced
  • 4 cloves garlic, minced/finely grated
  • 2 medium carrots, finely diced
  • 150g mushrooms, finely diced
  • 1 tbsp tomato puree
  • 1/2 tsp dried rosemary
  • 1 veggie OXO stock cube
  • 300ml cold water
  • 1 can lentils, drained & rinsed
  • 1 tsp balsamic vinegar
  • 1 cup frozen peas
  • 1 tsp cornstarch
  • salt & pepper, to taste

Method:

  1. Preheat the oven to 200c/180c fan oven/400f/gas mark 6.
  2. Add your sliced potatoes to a pan of boiling water, once it starts to bubble, turn the heat down to low and simmer the potatoes until they are soft.
  3. Meanwhile to make the filling, add the onion, garlic & finely diced carrots to a saucepan with a little water/oil and bring to a medium-high heat setting, stirring frequently cook for about 10 minutes until the onion is see-through and the carrots have softened.
  4. Next add the mushrooms, cook for another 5 minutes until the mushrooms are soft and they become dry.
  5. Add in the tomato puree, dried rosemary & vegetable OXO cube, stirring frequently cook for 3 minutes until fragrant.
  6. Now add the water, lentils, balsamic vinegar & the frozen peas. Bring it all to boil, then once it starts to bubble, turn the heat down to low and simmer for about 15-20 minutes until the sauce has reduced. Stir in the cornstarch to make the sauce much more thicker and richer. Season with salt & pepper.
  7. Once the potatoes are soft, drain the water from the pan, then pour the potatoes back into the pan, then pour in the milk, add the vegan butter/mayo, season with salt & pepper and add a few pinches of nutritional yeast (optional, if you want a cheesy flavour).
  8. Mash the potatoes with a potato masher until they’re smooth, creamy & lump-free.
  9. Now pour the cottage pie filling into a medium-sized baking dish, then spoon over the mashed potato on top.
  10. Bake the cottage pie in the oven for 30 minutes, or until the potato is lightly golden and crisp on top. ENJOY!

PS – If you make this recipe, i would love to hear what you think! Let me know what you think by commenting below. Or if you take a photo, post it on Instagram and tag @nourishingalex and i will happily share it on my Insta-Stories! THANKS, Alex ❤

Mexican Chilli Beans

Oh this chilli is so so good! This is another one of my favourite meals, i just love Mexican food, and this chilli is so easy to make!! I like to serve this in many different ways depending on what i feel like, with rice, quinoa, guacamole, or sliced avocado, vegan soured cream or with tortilla chips. What ever way you serve it i’m sure your gonna love it!

serves 3-4

Ingredients

  • 1 onion, diced
  • 3 fat cloves garlic (or 4 small cloves),minced/finely grated
  • 2 tbsp tomato puree
  • 1 tsp smoked paprika
  • 2 tsp ground cumin
  • 1/4 tsp chilli powder (or add as much as you like depending how spicy you like it)
  • 1 tbsp maple syrup
  • 400g can plum tomatoes
  • 130g (1/2 can) sweetcorn
  • 1 400g can black beans, drained & rinsed
  • 1/2 400g can red kidney beans, drained & rinsed
  • salt & pepper, to taste

Method

  1. Saute the onion and garlic in a large saucepan with a little water/oil on a medium-high heat setting for 5 minutes or so, until the onion is soft and see-through.
  2. Add in the tomato puree and spices, stir and cook for 1 minute until fragrant.
  3. Pour in the can of plum tomatoes, break them up with your cooking spoon, then stir in the beans, sweetcorn & maple syrup, bring it all to boil on a high heat, then once it starts to bubble, turn the heat down to low and simmer, stirring occasionally for 30 minutes, or until the sauce has reduced.
  4. Serve the chilli with brown rice or quinoa! I served mine here with brown rice and lime avocado, then sprinkled with dried chilli flakes. Enjoy!!

PS – If you make this recipe, i would love to hear what you think! Let me know what you think by commenting below. Or if you take a photo, post it on Instagram and tag @nourishingalex and i will happily share it on my Insta-Stories! THANKS, Alex ❤

Apple Crumble Breakfast Jars

Its always good to switch breakfast up a bit, and i LOVE these apple crumble breakfast jars if i ever get bored of oatmeal or toast! These jars are filled with my Homemade Peanut Butter Granola, sauteed cinnamon spiced apple & creamy coconut yoghurt, drizzled with peanut butter on top! Also these also make such a delicious healthy dessert or snack!

Serves 2

Ingredients

Method

  1. First saute the apples by adding a little bit of water to a saucepan, just enough to cover the bottom of the pan, then add the apple chunks & stir in the ground cinnamon. Bring it all to boil on a high heat setting, then once it starts to bubble, turn the heat down to low and simmer for about 15 minutes until the apple is soft and the water has absorbed. Allow to cool for 5 minutes.
  2. Add some granola on the bottom of your jar, then add the coconut yoghurt on the top, then the cinnamon apple, keep layering until you reach the top of your jar!
  3. Drizzle some peanut butter over the top (optional but so good), ENJOY!

PS – If you ever end up making this recipe, let me know what you think by commenting below. I always love to hear what people think! Or if you managed to take a photo, post it on Instagram and tag @nourishingalex so i can see it and i will share it on my Insta-stories! THANKS! Alex ❤

Chilli & Lime Avocado Toast with Sauteed Garlic & Soy Mushrooms

This is one of my favourite savoury toasts and i love it! I will have this for a savoury breakfast or for a tasty lunch! I love the creamy avocado toasts with these meaty mushrooms on top, i think you will too!

Serves 1

For the Chilli & Lime Avocado toast:

  • 2 slices toast of choice
  • 1 medium ripe avocado
  • juice of 1/2 lime
  • a sprinkle of dried chilli flakes
  • pink Himalayan salt, to taste

For the Garlic & Soy Mushrooms:

  • 110g chestnut mushrooms
  • 1 tbsp soy sauce/tamari
  • 1/4 tsp garlic powder

Method

  1. For the creamy chilli & lime avocado, add the flesh of the ripe avocado in a small bowl with the lime juice & chilli flakes, then mash it all up together with a fork until super creamy, season with a little salt to taste. Spread on your 2 slices of toast.
  2. Meanwhile, add 1 tbsp of soy sauce/tamari & the garlic powder to a bowl and mix together until well combined. Add the mushrooms in the bowl and spoon over the garlic & soy sauce all over the mushrooms until the mushrooms are fully saturated.
  3. Saute the mushrooms in a hot frying pan with a tiny bit of water (about 1-2 tbsp), stirring frequently on a high heat setting for 10 minutes, or until the mushrooms are soft and have soaked up all the liquid.
  4. Arrange the mushrooms on top of your avocado toasts & enjoy!

PS – If you ever end up making this recipe, let me know what you think by commenting below. I always love to hear what people think! Or if you managed to take a photo, post it on Instagram and tag @nourishingalex so i can see it and i will share it on my Insta-stories! THANKS! Alex ❤

Easy Lentil Curry

This easy-to-make lentil curry is so cosy, comforting and so delicious, using just simple cupboard ingredients makes it super budget friendly! Try this for yourself!

Serves 2-3

Ingredients

  • 1 onion, diced
  • 2 cloves garlic, minced/finely grated
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 1/2 tsp garam masala
  • 1 tsp turmeric
  • 1/4 tsp chilli powder (or however spicy you like it)
  • 400ml can coconut milk
  • 200g can chopped tomatoes (half a 400g can)
  • 1 can lentils, drained & rinsed
  • juice of 1/2 lime
  • salt, to taste
  • rice to serve

Method

  1. First saute the onion & garlic in a saucepan with a little water/oil to cook on a medium heat setting for 3 minutes or so until the onion is see-through.
  2. Next stir in all the spices to the onions & garlic, cook for 1 minutes until fragrant.
  3. Pour in the chopped tomatoes, coconut milk, lentils & lime juice, bring it all to the boil on a high heat, then once it starts to bubble, turn the heat down to low and simmer for 25-30 minutes, or until the curry is thick and the sauce has reduced.
  4. Season with salt, to taste.
  5. I served mine with rice & cucumbers! Enjoy!

PS – If you make this recipe, i would love to hear what you think! Let me know what you think by commenting below. Or if you take a photo, post it on Instagram and tag @nourishingalex and i will happily share it on my Insta-Stories! THANKS, Alex ❤