Creamy Peanut, Sweet potato & Chickpea Curry

This is my favourite curry of all! It’s so creamy, comforting and fragrant, and so quick and easy to make using just simple pantry ingredients! It’s healthy and very budget friendly too! Everyone will love this, i’m sure! 🙂

Serves 4

Ingredients

  • 1 medium brown onion, diced
  • 2 fat cloves garlic, minced
  • 1 medium sweet potato, peeled & chopped into small cubes
  • 1 tbsp medium curry powder
  • 1/2 tsp ground coriander
  • 1/2 tsp turmeric
  • 1/4 tsp mild chilli powder
  • Juice of 1/2 lime
  • 1 tin chopped tomatoes
  • 1 tin chickpeas, drained & rinsed
  • 300ml vegetable stock
  • 2 heaped tbsp smooth peanut butter
  • salt & pepper, to taste

Method

  1. First steam/boil the sweet potato for 15 minutes until soft.
  2. Meanwhile, saute the onion and garlic in a saucepan on a medium heat setting with a little water/oil until translucent.
  3. Add all the spices to the pan, stirring frequently on a low heat until fragrant, then pour in the chopped tomatoes, veg stock & cooked soft sweet potatoes.
  4. Blend the mixture in the saucepan using a handstick blender until super smooth and creamy (NOTE: You may need to add a little water little by little to reach your desired consistency)
  5. Stir in the chickpeas, lime juice & peanut butter to the curry sauce, then turn up the heat to medium, then once it starts to bubble, turn the heat down to low to simmer for 15 – 20 minutes, stirring frequently until thick and creamy. Season with salt and pepper (add more water if desired)
  6. Serve with rice and wilt in some fresh spinach 5 minutes before end of cooking time! 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 ❤

Easy Simple Chia Pudding

Creamy, thick chia pudding that’s easy to make, nutritious, and so delicious! Just 4 ingredients required for this tasty breakfast, snack, or dessert!

Chia seeds maybe really tiny, but they really are a super seed because they are full of important nutrients! They are a good source of Omega-3 fatty acids which is normally found in fish, so as a vegan, its really important to include seeds in your diet! These seeds are full of fibre which will make you feel fuller for longer. They are also full of antioxidants, iron & calcium!

Serves 2

Ingredients:

  • 70g (1/4 cup) chia seeds
  • 1 cup (about 250ml) dairy-free milk
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract (optional)

To Serve:

Method:

  1. Pour the chia seeds & milk into a bowl, stir everything well using a whisk.
  2. Whisk in the maple syrup and vanilla extract (if using). Whisk well until combined.
  3. Cover the bowl with clingfilm and leave in the fridge to set for 10-15 minutes, or until it has thickened and the chia seeds have absorbed all the liquid.
  4. Serve with creamy Alpro coconut yoghurt, sliced bananas, strawberries, coconut shreds and drizzle with maple syrup! 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 ❤

Creamy Vegan Mac n “Cheese”

Oh this vegan mac n cheese is soooooo creamy and dreamyyyy, you should give this a try yourself! This one is much healthier than the normal mac n cheese which is high in saturated fats. We love this creamy sauce, it’s made from sweet potato, dairy-free milk and yummy seasonings and flavours to make this really tasty! This is easy to make and really budget friendly!

Serves 4

Ingredients

  • 4 servings dried pasta of choice
  • 1 large sweet potato, cut into chunks
  • 400ml dairy-free milk
  • 3 tbsp nutritional yeast, plus extra to sprinkle on top
  • 1/2 or 1 tsp garlic powder, depending on how garlicky you like it
  • 1/4 tsp smoked paprika
  • salt & pepper, to taste

Method

  1. First steam/boil the sweet potato for 15 minutes, or until very soft.
  2. Meanwhile cook the pasta according to instructions on the packet.
  3. Once the sweet potato has softened, drain all liquid away through a colander, then place the soft sweet potato chunks into a blender (or you can use a hand stick blender) and blend until smooth.
  4. Pour in the dairy-free milk a little at a time to reach your desired consistency, then give it another blitz in the blender until super smooth and creamy.
  5. Add in all the spices and seasonings, salt & pepper, to taste, then give it another blitz in the blender until everything is combined. (taste the creamy sauce to see if you would like to add anything else).
  6. Once the pasta has cooked, drain all the liquid away from the pan through a colander, then pour the pasta back into the pan.
  7. Pour your creamy sauce all over the pasta, the stir the sauce through until the pasta is covered in the creamy sauce. (if your sauce has turned cold, you can heat it up in the microwave before adding to your pasta)
  8. Serve with anything you like, broccoli, cherry tomatoes, salad etc, then sprinkle with more nutritional yeast. 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 ❤

Crispy Baked Satay Tofu

Serves 1

Ingredients

  • 1/2 block extra firm tofu, drained
  • 1 heaped tbsp natural smooth peanut butter
  • juice of 1 lime
  • 1 tbsp soy sauce/tamari
  • 1 tbsp maple syrup/honey
  • 1/4 tsp dried chilli flakes
  • 1/4 tsp ground ginger
  • water for consistency.

Method

  1. Preheat the oven to 200C/180C fan/400F/Gas mark 6. Line a baking tray with non-stick baking parchment.
  2. Gently press your tofu in between a clean tea towel or cloth until all the excess water has gone.
  3. Slice your tofu into bite-sized cubes, then set aside in a medium-sized bowl.
  4. For the satay sauce, add the peanut butter to a small bowl, then whisk together the lime juice, soy sauce, maple syrup, ginger & chilli flakes until all combined, then add a little water to reach a medium thick consistency. (should be thick, but pourable).
  5. Spoon the satay sauce all over the tofu cubes until the tofu is fully saturated in the sauce. (leave some satay sauce to drizzle all over your stir-fry too)
  6. Transfer the satay tofu onto your lined baking tray, bake in the oven for 15-20 minutes until the outside is crisp and golden. Serve with Stir-fry veggies and noodles/rice. 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 ❤

Budget Meal Hummus Pasta

This pasta saves my life! It’s the most easiest, quickest, cheapest meal ever, and super TASTY! Hummus pasta is so great for when you are on a budget! I also like to meal prep this on a Sunday to make some tasty lunches in my lunchbox for the week ahead!

Serves 1

Ingredients

  • 1 serving (75g) dried pasta
  • 2 heaped tbsp hummus of choice, (I used caramelised onion hummus)
  • nutritional yeast, to sprinkle (optional)
  • salt & pepper to taste

optional add ins:

  • broccoli
  • cherry tomatoes
  • peas
  • mushrooms
  • spinach
  • kale
  • red onion
  • peppers

Method

  1. Cook the pasta according to instructions on the packet, and any other optional add-ins you want to add in the pasta. (I cooked some broccoli in the same pan as the pasta)
  2. Once the pasta is cooked, drain the water from the pasta, then add the cooked pasta back into the pan.
  3. Stir the hummus into your pasta until everything well until the pasta is creamy and covered in hummus.
  4. Season with salt, pepper and sprinkle with nutritional yeast!
  5. 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 ❤

Cinnamon Nicecream

How about treating yourself to a super delightful breakfast or a healthy dessert/snack? After all, nicecream is only made from bananas and a little splash of dairy-free milk. This one is cinnamon flavoured and ohhh its just so heavenly!

Serves 1-2

Ingredients

  • 4 frozen bananas
  • 1 tsp ground cinnamon
  • a splash of dairy-free milk, for creaminess

Method

  1. Add the frozen bananas and splash of dairy-free milk into a food processor/high speed blender and blitz for a minute, making sure to push down the sides until super smooth and creamy.
  2. Add in the cinnamon, then give it another blitz until combined.
  3. Serve with my peanut butter rawnola or my  peanut butter & pecan granola 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 ❤

Peanut Butter Rawnola

I thought my homemade peanut butter granola was the most delicious thing on the planet, until i made this peanut butter RAWNOLA! It kinda tastes like snickers but without the chocolate! Its so so good! I normally like to top my rawnola on top of smoothies, nice-cream or porridge, but i can’t resist to just snack on it how it is. Its too heavenly not to.

Ingredients

  • 2 cups (200g) oats
  • 2 heaped tbsp (110g) peanut butter
  • 80g maple syrup/honey
  • 2 handfuls of raw peanuts/pecans

Optional add-ins

  • Vegan dark chocolate chips
  • chopped dark chocolate bar
  • seeds
  • freeze-dried raspberries
  • dried fruit

Method

  1. In a large mixing bowl, add in the peanut butter & maple syrup, mix together, then heat it up in the microwave for 30 secs until everything has loosened up and is easy to mix.
  2. Pour the oats into the peanut butter mixture and stir everything together well until the oats are fully saturated in the peanut butter and maple syrup. Set aside.
  3. To toast the peanuts, dry fry them in a frying pan, on a medium heat setting for about 5 minutes or so until they are lightly golden all over.
  4. Stir the toasted peanuts into the rawnola.
  5. Pour your rawnola into a clean empty container and keep in the fridge to keep fresh. Serve as a topping on porridge, smoothies, nice-cream, in a fruit & yoghurt bowl, or just simple snack on it like i do most of the time 😀 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 ❤

Cheap & Tasty Lentil Bolognese

Oh i just love a good SPAG BOL, i love it so much and always have! This is is my favourite childhood meal of all time, and i love this vegan version even more!! The best thing is, it’s really easy and CHEAP to make, yet this is full of flavour, it’s delicious! I love vegan budget friendly healthy tasty meals like this!

Serves 3-4

Ingredients

  • 1 medium brown onion, diced
  • 2 cloves garlic, minced (or 2 tsp garlic powder)
  • 1 medium carrot, very finely diced
  • 100g mushrooms, finely diced
  • 2 tbsp tomato puree
  • 1 tsp sun-dried tomato paste
  • 1 tsp nutritional yeast, plus extra to sprinkle on top (optional)
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 400g can chopped tomatoes
  • 400g can green lentils, drained & rinsed
  • salt & pepper, to taste

Optional add-ins

  • courgette, sliced
  • peppers, sliced
  • fresh spinach

Method

  1. Saute the onion, carrot and garlic in a saucepan with a little water/oil and cook on a medium-high heat for 4 minutes, or until all is soft and fragrant.
  2. Stir in the tomato puree & sun dried tomato paste, mix well for 1 minute, then add in the dried herbs and nutritional yeast (if using).
  3. Pour in the chopped tomatoes and lentils, bring to the boil.
  4. Once it starts to bubble, turn the heat right down, season with salt and pepper and simmer for about 15 minutes (add a little water to loosen up the sauce if you need to) cook until it has reduced down.
  5. While the sauce is simmering, cook the spaghetti according to packet instructions. Once cooked, drain the spaghetti through a colander.
  6. Serve the spaghetti in your bowl with the lentil bolognese, sprinkle with nutritional yeast and 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  ❤

West African Peanut & Tofu Curry

Creamy, comforting, cozy, curry! This is the sort of curry i like to curl up on the sofa in my pjs with for cozy time, it’s so creamy and delicious, i love it, and its really easy to make!

Serves 4

Ingredients

  • 300g extra firm tofu
  • 1 medium brown onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp medium curry powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp ground coriander
  • 1/2 tsp mild chilli powder
  • 400g can chopped tomatoes
  • 200ml veg stock
  • 2 tbsp smooth peanut butter
  • juice of 1/2 lime
  • a handful of raw peanuts
  • salt & pepper to taste

Method

  1. Preheat oven to 200C/400F/Gas mark 6/Fan 180C, and line a baking tray with non-stick baking parchment.
  2. Drain the tofu from the packaging, then gently press the tofu in between a clean tea towel until all the liquid has gone.
  3. Slice the tofu into bite-sized squares, place onto your lined baking tray, season with salt, then bake in the oven for 10-15 minutes until the tofu is firm. Set aside.
  4. Next saute the onion & garlic in a saute pan with a little water/oil on a medium-high heat setting for 3 minutes, until the onion is soft and see-through.
  5. Now stir in all the spices, cook for 1 minute until fragrant.
  6. Pour in the chopped tomatoes, vegetable stock & juice of 1/2 lime, then stir in the peanut butter & the tofu cubes.
  7. Stir everything together well, bring it to boil, then once it starts to bubble, turn the heat down to low and simmer for around 15 – 20 minutes until the sauce becomes thick and creamy. Season with salt & pepper, to taste.
  8. Meanwhile, add the peanuts to the baking we used earlier, then roast them in the oven for 5 minutes until lightly golden.
  9. Serve the curry with rice top with the roasted peanuts and 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 ❤

Warming Cinnamon Banana Oatmeal with Caramelised Banana

This is the perfect breakfast to keep you warm through the freezing cold winter months! Its just so cozyyyy and warming and banana & cinnamon always go so well together! I love caramelised banana, caramelising it makes it really sweet and yummy! I love to add creamy coconut yoghurt on top, with chopped almonds, an extra sprinkle of cinnamon and drizzled with maple syrup!

Serves 1

Ingredients

  • 50-70g oats
  • a pinch of salt
  • a sprinkle of ground cinnamon
  • 1 medium ripe banana, sliced in half
  • a splash of dairy-free milk, i used oat milk

Method

  1. Mix the oats, salt & cinnamon in a small saucepan, then add 1/2 of the sliced banana. Pour a little boiling water over the oats to just cover, mix it well, then allow to soak for 5-10 minutes until the oats have softened.
  2. Stir in a splash of dairy-free milk, heat on the hob on a medium heat setting, stirring frequently cook the oats for 5 minutes, until you have reached your desired consistency. (add more milk for a creamier consistency, or cook for longer for a thick and sticky consistency.)
  3. Meanwhile, to caramelise your banana, slice the other half of the banana length-ways, then grill them under a preheated grill for 4-5 minutes until golden.
  4. Serve your oats and top with creamy coconut yoghurt, the caramelised banana, chopped almonds, sprinkle with more cinnamon & drizzle with maple syrup! 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 ❤