veganmeals

Easy Chickpea, Sweet Potato & Spinach Curry

Published on January 15, 2020 by nourishingalex2 Comments

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

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.
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.
Turn the heat down to low, then stir in all the spices for 1 min until fragrant.
Pour in the chopped tomatoes, coconut milk, sweet potato & chickpeas. Season with salt and pepper and give it a good stir.
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.
Add in the spinach 5 mins before end of cooking time to wilt.
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 ❤

Balsamic Maple Glazed Roasted Brussels Sprouts with Pecans & Dried Cranberries

Published on January 15, 2020 by nourishingalex1 Comment

These balsamic maple glazed roasted Brussels sprouts make the most delicious side dish to a Sunday Roast dinner or Christmas dinner. I even enjoy eating this side dish on its own! It makes Brussels Sprouts taste more exciting and flavorful rather than just boiling them!

Ingredients

about 620g Brussels Sprouts, halved
a couple handfuls of pecan nuts
a handful dried cranberries
3tbsp balsamic vinegar
2tbsp maple syrup
1/2 tsp garlic granules
1/2 tsp dried chilli flakes (or however much you like)
olive oil for cooking
salt & pepper, to season

Method

Preheat oven to 200c/180c fan oven/400f/gas mark 6. Line a large baking tray with non-stick baking parchment.
Add your sliced Brussels sprouts to the baking tray and drizzle with a little olive oil, rub the oil into the sprouts with your hands then season with salt & pepper.
Place them in the oven, cook for 10 mins until slightly soft.
Meanwhile make the balsamic maple glaze by adding the balsamic vinegar, maple syrup, garlic granules, chilli flakes to a small bowl, then whisk everything together until combined.
Take the sprouts out the oven after 10 mins of cooking, add the pecans & dried cranberries to the baking tray, then drizzle everything with the balsamic maple glaze.
Place back into the oven tho further cook for 5-10 minutes until the sprouts are roasted and soft on the inside. Enjoy with your roast dinner or for any side dish!

Gingerbread Porridge

Published on December 9, 2019 by nourishingalexLeave a comment

To get us into the festive season, we love having this gingerbread porridge with gingerbread men sprinkled on top. This has all the gingerbread flavours and whilst cooking, it sends off the most festive aromas. Such a fun way to shake up for porridge in the mornings!

Serves 1

80g oats
pinch of salt
1tsp ground ginger
1/4tsp ground cinnamon
1tsp vanilla extract
1tbsp maple syrup/molasses
splash of plant milk according to your desired consistency. (I use oat milk)
1 medium ripe banana, sliced in 1/2

Method

Pour your oats into a saucepan, stir in the ginger, cinnamon & salt then add 1/2 the banana chopped into chunks.
pour over some boiling water from the kettle until it just covers the oats and stir until gloopy. Allow the oats to soak for 5 mins to soften.
Add in the vanilla extract, maple syrup/molasses and splash of plant milk and give it a good stir.
Heat the porridge up on the hob until piping hot and creamy. (Add more milk for a creamier consistency, cook for longer for a thicker consistency).
Serve in your bowl and top with the other half of banana, and your desired toppings. I added dairy-free coconut yoghurt, pomegranate, some vegan gingerbread men, sprinkled with extra cinnamon and drizzled with more 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 ❤

Simple Italian Tomato Pasta with red kidney beans

Published on December 4, 2019 by nourishingalexLeave a comment

This is one of my go to pasta recipes, because its just so easy and simple to make yet so hearty and satisfying. The Italian tomato sauce is so so flavoursome and there is plenty of plant protein from the kidney beans! You must sprinkle the pasta with lots of nutritional yeast when you serve it in your bowl, because you haveeee to. Okay? It’s so good 😛

Serves 2

Ingredients

2-3 servings of pasta
400g can red kidney beans, drained & rinsed
1 small onion, diced onion
2 cloves garlic, minced/2 tsp garlic granules
3 tbsp tomato puree
1 tsp dried oregano
1 tsp dried basil
400g can plum/chopped tomatoes
juice of 1/2 lemon
1tbsp cornflower
1 tsp sriracha sauce (optional for a little kick SO yum)
1 tsp coconut sugar/brown sugar/maple syrup
salt & pepper, to taste

Method

To make the tomato sauce, sauté the onion & minced garlic cloves in a saucepan using a little water/oil on a medium/high heat for 10 mins until the onion is see through.
Turn the heat down a lil, then add the tomato purée, stir in the dried herbs (and garlic granules if your not using garlic cloves). Cook for 1 min until fragrant.⁣
Pour in your can of tomatoes, lemon juice, sugar, sriracha & cornflower. Season with salt and pepper, bring to boil, then turn the heat down to simmer for 10 mins until piping hot.⁣
Meanwhile cook the pasta and the red kidney beans together in a pan of boiling water at the same time according to pasta cooking instructions. ⁣
Once the pasta is cooked as the beans are soft. Drain the water from the pan through a colander, then add the beans and pasta back into the pan.⁣
Pour your tomato sauce over the pasta and stir it all in. (You can also wilt in some spinach if you like) Serve, sprinkle with nutritional yeast and enjoy!

Lentil, Cauliflower & Coconut Dal

Published on December 2, 2019 by nourishingalex2 Comments

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

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.
Stir in all the spices, cook for 2 mins until fragrant.
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.
Season with salt & pepper, serve with rice & enjoy!

Easy Bean Chilli

Published on August 8, 2019January 15, 2020 by nourishingalex1 Comment

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

Saute the onion in a pan on a medium heat setting with a little water/oil until translucent for around 6 mins.
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)
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.
Serve with rice, sweetcorn and avocado! Enjoy! 🙂