Gluten Free Sweet Potato and Coconut Milk Pastie!

Gluten Free Sweet Potato and Coconut Milk Pastie!



(Serves 2)
Ingredients:
Pastry -

300g gf doves flour
1 tbsp flaxseed
1/4 tsp oregano
1 tsp baking powder
2 tbsp coconut oil
100ml water

Filling-
3 medium sweet potatoes
1 can kidney beans, drained
1/2 can coconut milk
1 tsp medium curry powder

Sides-
1 head spring greens
1 cup frozen peas

First, place the sweet potatoes straight into the oven as they are whole at 200°C for 45 minutes.

Meanwhile in a bowl add the flour, flaxseed, oregano and baking powder. Put the coconut oil in a microwavable bowl and melt in the microwave for 40 seconds. Then add this to the flour and mix in along with the water, adding it gradually until a dough ball forms. Use your hands to form the dough. Line a baking sheet with baking paper or oiled tin foil. Then split the mixture in two and flatten out 2 long pizza shaped pastry shapes.

In a separate bowl add the kidney beans and coconut milk and once the sweet potatoes are soft, carefully take them out the oven and peel off the skin (and eat it) then mash and add to the mixture. Add the curry powder and mix well. Place a large dollop of mixture on one side of the pastry and fold over to close and form the pasty! Pierce holes in the top and bake in the oven for about 30 minutes.

Whilst they're nearly done tear some spring greens (collard greens) or cabbage into a frying pan along with water and peas, then steam fry until vibrant green. As the water evaporates, replace with more.
Carefully take out the oven, chop in two and serve!

Watch me make this in my latest VLOGMAS DAY 1 2016 video:




Gluten Free Sweet Potato and Coconut Milk Pastie!

5 minute Pot Lunch: Chickpea, Basil Salad and Tomatoes

5 minute Pot Lunch: Chickpea, Basil Salad and Tomatoes 

So I had no time to make lunch the night before so as I was making breakfast I put this tasty combination together. All done in about 5 minutes, from fridge to bag. No cooking and minimal chopping. 

(Serves 1)

Ingredients:

1 handful rocket

1 handful spinach 

1 handful broccoli stalks 

1 large tomato, sliced 

1/2 can chickpeas 

2 " soya cheese, cubed 

1/4 tsp garlic powder

1/4 tsp mixed herbs

1 tsp basil puree 

Add all the ingredients to a lunch box container. Throw in a folk, a small pot of nuts, a piece of fruit and head to work. 

5 minute Pot Lunch: Chickpea, Basil Salad and Tomatoes 

Vegan Lunch Box Recipe: Wraps

Vegan Lunch Box Recipe: Wraps

I have been making these for lunch so much recently. Wraps are great as you can fill them with pretty much anything. These ones in particular were great! 

(Serves 1)

Ingredients:

1 seeded wrap (or gf wrap) 

3 large romaine lettuce leaves 

3 mushrooms

4 inches cucumber 

1 orange

1 tsp hummus 

Slice up the mushrooms into thin slices, cucumber into strips and orange into small pieces. Lay out a wrap and spread the hummus down the centre, lay on a lettuce leaf, couple or mushroom slices and a few cucumber strips. Roll up the wrap tightly from right to left and slice in two. Serve! Or make some raw wraps by using a lettuce leave as the wrap! Place in the hummus and a few veggies, snap up the bottom first then roll in the sides. Serve the excess veggies on the side.  Delicious! 

Really simple but oh so yummy! Why not trya out my cashew herb sauce instead of hummus recipe? 

Cashew Herb Sauce: http://bit.ly/1Rxpc8q

Lots of love,

Robyn x

Easy Vegan Rice, Broccoli & Gravy

Easy Vegan Rice, Broccoli & Gravy

When you're hungry and just need some tasty nutritious food, this is your go to! I threw this together and was super satisfied. All in one pan and one jug. Gravy and rice is like so yum, you must try it! 

(Serves 1)

Ingredients:

100g rice

1 head broccoli

1/2 fresh chilli (optional)

1 tbsp flour (plain or gf)

1 tsp marmite

1/4 tsp mixed herbs

1/4 tsp chilli powder

In a pan add the rice along with boiling water (about half fill the pan) chop the broccoli and add the stalks, bring to the boil and cook until soft about 12 minutes covered. In a jug add the flour, marmite and spices and mix with cold water to form a runny paste. Boil the kettle again and immediate stir into the jug about 400ml. It should become nice and thick. Once the rice is almost cooked add the broccoli heads and fresh diced chilli and steam until soft and bright green. Then serve and pour over the gravy! Tasty! 

I hope you like this super simple recipe.

Here's the video: https://youtu.be/s-ASZbWl_0U

Lots of love, 

Robyn x

Spinach and Lentil Pasta

Spinach and Lentil Pasta

I really fancied lentils so cooked myself up a large batch to last me a few days. This is what I served them with... 

(Serves 1)

Ingredients:

3 tbsp green precooked lentils * details below

100g spaghetti & fusilli pasta (wheat or gf)

1 large handful spinach

1/2 tbsp tomato purée

1/2 tsp sainsburys lemon & thyme seasoning 

1 tbsp nutritional yeast flakes (Amazon.co.uk) 

Bring a pan of about 500ml water to the boil. Add the pasta and cook for about 12 minutes. Wilt in the spinach and drain. Add to a bowl along with the lentils, tomato purée, seasoning and nooch. Mix together and serve! Delicious! 

*To cook a batch of lentils add about 200g dry to a pan and about 500ml water. Simmer for 1 hour until soft and fluffy. Allow to cool and place in a container and store in the fridge for up to 5 days or freeze. 

I hope you're inspired to make it! You won't be disappointed!

Lots of love,

Robyn x

Simple Pasta Chilli!

Simple Pasta Chilli!

Today I wanted to make a tasty meal but I had no fresh veg left. However, I did have some basics including a can of kidney beans, some frozen sweetcorn and some wholemeal pasta. This is what I came up with! 

(Serves 1-2)

Ingredients:

100g wholemeal pasta (gf or wheat)

100g frozen sweetcorn

1 can kidney beans

1 tbsp tomato purée 

1/2 tsp mixed herbs

2 tsp chilli or curry powder 

1 tbsp flour (gf or wheat) 

Boil the kettle and weight out the pasta in the pan. Once the water is boiled pour over so just covering and cook on high heat until soft - about 10 minutes. Meanwhile, in another pan add half full of boiling water, the sweetcorn, tomato purée, herbs, chilli powder and the whole can of beans including the liquid, simmer. Mix the flour with some cold water to form a paste and mix into the chilli mixture (this will thicken the sauce). Then once the pasta is cooked and chilli is hot serve! I topped mine with some nutritional yeast. 

This was so quick and simple and what's even more great is that if you have these basics in your cupboard and freezer you can make it whenever you fancy it! Let me know what you think in the comments. 

Have a wonderful happy day. 

Lots of love,

Robyn x

Healthy Baked Beans with Toast!

Healthy Baked Beans with Toast

(Serves 1)

Ingredients:

1 can baked beans

1 yellow bell pepper, diced

2 handfuls spinach 

2 slices granary bread

Sprinkle of seeds to taste 

In a pan add the beans, pepper and spinach cover with a lid and heat, once steaming stir regularly until the pepper is soft and spinach is wilted. Pour into your favourite bowl, top with seeds, toast the bread and serve! 

Healthy Baked Beans with Toast

Carrot Linguini and Pasta Salad

Carrot Linguini and Pasta Salad

(Serves 1)

Ingredients: 

100g fusilli pasta

2 carrots

1/2 diced courgette

2 tbsp sweet corn

1 tbsp tomato purée 

Bring a pan of water to the boil and add the fusilli pasta. Meanwhile, using a peeler peel the carrot and then make long thin linguini shreds and add to your bowl or container. Add the sweet corn and diced courgette along with the cooked pasta and then mix in the tomato purée. Add fresh coriander and you're  done :)

Simple Avocado Sandwich

Simple Avocado Sandwich

(Serves 1)

Ingredients:

1 or 2 bread rolls

1/2 ripe avocado 

2 tomatoes

2 lettuce leaves 

1/2 cup grapes

With some scissors hold the leaves together and chop into a bowl, rinse, drain and place in a bowl. Slice the grapes into halves. Then using a knife half the bread roll, slice the avocado down the middle around the stone and twist open spread onto the bread, or place in slices. Slice the tomato into rounds and place on one side of the roll. Place the other half on top and place on your bed of lettuce. Enjoy!