Easy Chickpea, Sweet Potato & Spinach Curry

I use this curry base all the time! It’s so cozy, comforting and delicious and really budget friendly and easy to make using mostly just pantry ingredients! I also like to substitute the sweet potato for cauliflower, butternut squash or pumpkin depending on what fancy and what i have in the house!

You can keep this curry in the fridge in an air-tight container for 3-4 days or freeze leftovers for meals during the week!

Serves 3-4

Ingredients

  • 1 medium white onion, diced
  • 2 fat cloves garlic, minced or 2 tsp garlic granules
  • 300g sweet potato, peeled & cut into bite-sized chunks
  • 400g can coconut milk
  • 400g can chickpeas, drained & rinsed
  • 400g can chopped tomatoes
  • 2tsp ground cumin
  • 2tsp ground coriander
  • 1tsp ground ginger
  • 1tbsp medium curry powder
  • a sprinkle dried chilli flakes
  • a couple handfuls fresh spinach
  • salt & cracked black pepper, to taste

Method

  1. Steam/boil the sweet potato chunks for 10 mins until slightly soft so you can poke a fork through without it breaking apart then set aside.
  2. Saute the onion & garlic in a large saucepan on a medium heat setting with a little water/oil for 10 mins until the onion is translucent.
  3. Turn the heat down to low, then stir in all the spices for 1 min until fragrant.
  4. Pour in the chopped tomatoes, coconut milk, sweet potato & chickpeas. Season with salt and pepper and give it a good stir.
  5. Bring the curry to boil on a high heat, then once it starts to bubble, turn the heat down to low and simmer for 30 minutes until the sauce has thickened and reduced.
  6. Add in the spinach 5 mins before end of cooking time to wilt.
  7. Serve the curry with rice or 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 ❤

Pasta Salad with a Creamy Avocado Pesto

This pasta salad and creamy avocado pesto is SO refreshing and SO delicious! You can add any salad veggies you desire and crispy baked salt & pepper chickpeas for some protein! In fact the chickpeas go so well with this pasta because they add a nice salty crunch! Delicious!

You could make this pasta salad the day before and take this to work/school in a lunchbox!

Keep chilled in the fridge in an air-tight container for 2 days.

Serves 3-4

Ingredients

  • 2-3 servings rigatoni pasta or preferred pasta of choice
  • 1/4 of a medium cucumber
  • a few cherry tomatoes, sliced in half
  • 400g can chickpeas, drained & rinsed (optional)
  • a sprinkle of dried chilli flakes

Avocado Pesto:

  • 1 large or 2 medium avocados
  • juice of 1 lemon
  • 3tbsp fresh flat leaf parsley
  • 1tsp garlic granules
  • salt, to taste

Method

  1. First cook the pasta according to the instructions on the packet until al dante, then drain all the water from the pan, rinse with cold water to cool the pasta down. Add the pasta to a large bowl set aside .
  2. Prepare your salad vegetables for the pasta salad by dicing and slicing them up, then stir them in with your pasta.
  3. To make the pesto, add all the pesto ingredients into a jug, then using a hand stick blender, blend everything until smooth and creamy. Taste to see if you need to add more salt.
  4. Stir the pesto into the pasta salad until the pasta is completely saturated, sprinkle with dried chilli flakes for a little kick. Enjoy!

If you would like to make some crispy salt & pepper chickpeas with the pasta salad:

  1. Preheat oven to 200c/180c fan/400f/gas mark 6. Line a baking tray with non-stick baking parchment.
  2. Drain & rinse a 400g can of chickpeas, then dry them with a clean tea towel or kitchen paper. Add the chickpeas to a bowl then season with plenty of sea salt and cracked black pepper. Stir everything together.
  3. Place your salt & pepper chickpeas onto your lined baking tray, then bake in the oven for 15 mins until the chickpeas are crispy and golden.
  4. Add to your pasta salad. Enjoy!

Lentil, Cauliflower & Coconut Dal

Easy Simple Lentil, Cauliflower & Coconut Dal! I love this meal so much because it’s just so easy and simple to make, it’s budget friendly using mainly just pantry ingredients, and so delicious and comforting. It’s such a cozy meal especially during the cold winter evenings, but i love it in any weather with a side of salad. You can also freeze leftovers to use for meals during the week.

Serves 3-4

Ingredients

  • 1 small onion, finely diced
  • 2 cloves garlic, minced (or 2 tsp garlic granules)
  • 1 tbsp curry powder
  • 1 tsp turmeric powder
  • 1/2 tsp ground ginger
  • 1/2 tsp cumin
  • 1/2 tsp chilli powder
  • 250/300g frozen cauliflower florets
  • 1/2 can (200g) chopped tomatoes
  • 400g can coconut milk
  • 240g can lentils, drained & rinsed
  • juice of 1 lime
  • salt & pepper, to taste

Method

  1. Saute the onion & minced garlic in a saucepan with a little water (or oil if preferred) and cook on a high heat setting for 10 mins until the onion is see-through.
  2. Stir in all the spices, cook for 2 mins until fragrant.
  3. Pour in the coconut milk, 1/2 can chopped tomatoes, lentils, frozen cauliflower & lime juice, then bring to boil. Once it starts to bubble, turn the heat down to low, stirring occasionally, let it simmer for 30 mins until the sauce has thickened and reduced down.
  4. Season with salt & pepper, serve with rice & 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 Bean Chilli

This easy-to-make delicious bean chilli is so warming and comforting, but we enjoy eating it any time of the year! It’s very budget friendly, using only pantry simple ingredients so perfect for people who are on a low budget, students and parents! You can freeze any leftovers and make yummy meals during the week or keep it chilled in the fridge for 2-3 days!

Serves 4

Ingredients

  • 1 medium/small red onion, finely diced
  • 400g can chopped tomatoes
  • 1 vegetable stock cube
  • 3tsp garlic powder/granules
  • 1tsp smoked paprika
  • 1 1/2 tsp ground cumin
  • 1/2 tsp mild chilli powder
  • 1tsp dried oregano
  • 1tbsp maple syrup or 1tsp brown sugar
  • 1 tin red kidney beans, drained & rinsed
  • 1 tin black beans, drained & rinsed
  • salt & pepper, to taste

Method

  1. Saute the onion in a pan on a medium heat setting with a little water/oil until translucent for around 6 mins.
  2. Pour in the chopped tomatoes, then fill the chopped tomatoes tin with water until it reaches almost to the top, pour the water into the pan then add the vegetable stock. Give it a good stir. (optional – i prefer to blend the tomato mixture using a hand stick blender until smooth, i just prefer the texture this way)
  3. Once blended (if you did) add all the spices and seasonings, maple syrup/sugar and the beans. Bring it all to boil on a high heat setting, then once it all starts to bubble, turn the heat down to low and simmer for 30 minutes until the sauce has reduced. Season with salt and pepper.
  4. Serve with rice, sweetcorn and avocado! 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 ❤

Tofu Fajita Bowl

Delicious Mexican Tofu Fajita Bowl with bulgar wheat, black beans, avocado, baby corn, lots of lettuce underneath and avocado. I created this recipe to try and mimic El Pasco fajita sauce, i think it taste pretty much the same, its so good! You can wrap the fajita tofu in tortilla wraps or enjoy in a nourish bowl like in the photo!

Serves 1

Ingredients

Fajita Sauce:

  • 2 tbsp tomato puree
  • 1 tbsp maple syrup
  • juice of 1/2 lime
  • 1 tsp sriracha mayo/sauce
  • 1/2 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp dried oregano
  • 1/2 tsp nutritional yeast
  • 1/4 tsp mild chilli powder
  • a pinch of ground cinnamon
  • a pinch of garlic powder

Tofu:

  • 1/2 395g block extra firm tofu, drained, pressed & dried
  • a sprinkle smoked paprika
  • 1/2 red bell pepper, green pepper & yellow pepper
  • mushrooms (optional)
  • red onion (optional)

Method

  1. Preheat the oven to 200c/180c fan/400f/gas mark 6. Line a baking tray with non-stick baking parchment.
  2. Slice the dried tofu into bite sized pieces, add the tofu to a small bowl, then sprinkle in some smoked paprika, shake the bowl until the tofu is coated well.
  3. Add the tofu to the lined baking tray and bake in the oven for 15 minutes, until slightly crisp on the outside.
  4. Meanwhile to make the sauce, mix together all the sauce ingredients into a bowl until everything is fully combined then set aside.
  5. Slice your bell peppers into thin strips.
  6. Once the tofu is slightly crisp and much more firm, take it out the oven. Heat a frying pan with a little water/oil, then add the peppers cooking them on a medium/high heat setting until slightly soft. Add the tofu, then pour in your fajita sauce, stirring frequently, cook for another 3 minutes until the sauce has reduced and the peppers are soft.
  7. Serve with rice/Bulgar wheat/quinoa, some lettuce, tomatoes, black beans, avocado or wrap them up into tortilla wraps with some vegan cheese, lettuce & avocado! 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 ❤

The TLT Sandwich

Forget the BLT sandwich, the TLT sandwich is MUCH more tasty! This is the Tofu, Lettuce & Tomato sandwich with this delicious smokey crisp tofu, avocado & vegan mayo. Such a yummy sandwich!

Ingredients

For the Tofu:

  • 1/2 block of extra firm tofu, sliced in half length-ways (to make thin rectangle shapes)
  • 1 tbsp soy sauce/tamari
  • 1 tbsp maple syrup
  • 1 tsp smoked paprika
  • 1/4 tsp garlic powder

Sandwich filling:

  • 2 slices wholemeal seeded bread (or whatever bread you prefer)
  • Lettuce/spinach
  • sliced tomatoes
  • sliced avocado
  • Vegan Mayo

Method

  1. Preheat the oven to 200C/180C Fan oven/400F/Gas Mark 6 and line a small baking tray with non-stick baking parchment.
  2. Press the tofu to drain out all the excess liquid by using a tofu press, or gently squeezing all the liquid out by sandwiching your tofu between two clean tea towels and gently pressing until no more liquid comes out.
  3. Slice the tofu length-ways to make thin squares then Set aside.
  4. To make the marinade, place the soy sauce/tamari, in a small bowl, then stir in the maple syrup, smoked paprika and garlic powder until everything is smooth and well combined.
  5. Place your tofu squares in the marinade bowl one at a time and cover with all the flavours, then gently transfer them onto your lined baking tray. NOTE: (Be careful whilst lifting the tofu out of the bowl because they can be easy to break. I used a spoon to help lift the tofu out) Pour any leftover marinade over the tofu on the baking tray.
  6. Bake in the oven for about 20-30 minutes until golden and crisp on the outside.
  7. Meanwhile prepare your sandwich fillings, and lightly toast your bread slices (if you prefer them toasted like me), then spread your bread with vegan mayo.
  8. Once the tofu is ready and crisp, take them out the oven and start building your sandwich! Take a good old bite 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 ❤

Summer Veg, Chickpea & Potato Stew

This is one of my fave meals to have anytime of the year, this also makes a great side dish at a summer BBQ. Full of summer veggies, potatoes, chickpeas & tomatoes, and a bunch of seasonings to make this meal super tasty! It’s so filling, healthy and super delicious and really easy to make, just stick it in the oven and let it all cook in all those wonderful flavours.

Serves 4

Ingredients

  • 2 courgettes/zucchinis, sliced into bite-size pieces
  • 3 small potatoes (about 250g), sliced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 125g mushrooms, sliced
  • 1 can chickpeas, drained & rinsed
  • 1 can chopped tomatoes
  • 1 tbsp tomato puree
  • 2 tsp garlic powder
  • 1 OXO vegetable stock cube
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp smoked paprika
  • sprinkle of dried chili flakes (optional)
  • 1 red onion, sliced (optional)

Method

  1. Preheat oven to 200C/180C fan/400F/Gas mark 6.
  2. Add all your sliced veggies into a large oven dish, then stir in the chopped tomatoes, chickpeas, tomato puree, all the seasonings and spices, sprinkle in the OXO vegetable stock cube, then season with salt & pepper. Stir all ingredients well together.
  3. Cover the oven dish with a lid or tin foil, cook in the preheated oven for 20 minutes, then take off the lid/tin foil and cook for another 20-25 minutes until all the vegetables are nice a soft and the sauce has thickened. Add the red onion (if using) 5 minutes before end of cooking time.
  4. Serve with rice/quinoa/couscous! 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 ❤

The Vegan Cheeseburger

These vegan burgers are SO delicious, and perfect for me because i actually don’t like it too much when vegan burgers taste too “meaty”, so these are perfect if you are the same as me. The texture is crisp on the outside, yet soft on the inside, combined with the vegan cheese slices and burger fillings, these are so delicious, even the non-vegans LOVE them!

makes 6-7 burgers

Ingredients

  • 1 flax egg (1 tbsp milled flax seeds + 3 tbsp water)
  • 1/2 red onion, roughly diced
  • 1 fat clove garlic, sliced
  • 400g can black beans, drained & rinsed
  • 1 can lentils, drained & rinsed
  • 100g (about 3 tbsp) cooked quinoa/brown rice
  • 3-4 tbsp corn flour
  • 1 tsp smoked paprika
  • 1 tbsp soy sauce/tamari
  • a handful fresh flat-leaf parsley
  • salt & pepper, to taste

To Serve

Method

  1. First make the flax egg by adding 1 tbsp flax meal into a bowl with 3 tbsp water then mix together and put into the fridge to set.
  2. Preheat the oven to 200C/180C Fan oven/400F/Gas mark 6. Line a baking tray with non-stick baking parchment.
  3. Add the onion, garlic, lentils, black beans, cooked quinoa/brown rice, flax egg, smoked paprika, soy sauce, fresh parsley, corn starch, salt and pepper into a food processor and process for a couple of minutes until you form a paste.
  4. Cover the mixture and place in the fridge for 10 minutes to chill and which makes this easier to handle, or you can make it straight away (with messy hands), by making the burger mix into patty shapes using your hands, then placing the patties onto your lined baking tray.
  5. Bake the patties in the oven for 20-25 minutes, turning them half way through cooking time, until they are crisp on the outside and soft in the middle. Add the vegan cheese slices 3 minutes before end of cooking time.
  6. Arrange your burger buns by adding the vegan mayo & sriracha mayo on the bottom of the buns, then add the burgers on top, followed by the lettuce, tomato, pickles and tomato ketchup. 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 Chickpea Falafel’s

These falafel’s are so delicious and you can pretty much serve them however which way you want to, inside a sandwich, wrap, pita or in a Buddha bowl with hummus or a lemon tahini dressing and a salad. They are so healthy using no oil and baked, yet they are still so crispy and soft inside, plus they are SO EASY to make!

Ingredients

  • 400g can chickpeas, drained & rinsed
  • 1 small red onion, diced
  • 2 cloves garlic, sliced
  • 2 tbsp plain flour
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1/4 tsp mild chilli powder (optional)
  • 1 tsp dried parsley or you can use fresh parsley
  • 2 tsp sesame seeds
  • juice of 1 lemon
  • 2 pinches salt

Method

  1. Preheat the oven to 200c/180c fan oven/400f/gas mark 6. Line a baking tray with non-stick baking parchment or spray with a little oil to prevent the falafel’s from sticking to the baking tray.
  2. Add all the ingredients into a food processor and whizz until you form a paste. NOTE: If you like some bite and texture to your falafel’s leave some chickpeas out whole, then add the chickpeas to the falafel paste once it’s all whizzed up.
  3. Scoop out 1 heaped tbsp per each falafel and roll into ball shapes using your hands, then place them onto your lined baking tray.
  4. Baked the falafel’s for 20-25 minutes until they are lightly golden and crisp on the outside, but soft in the middle.
  5. Serve in a Buddha bowl with hummus or a lemon tahini dressing. I also love these inside a hummus salad wrap, pita or sandwich! 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 ❤