One Pot Vegan Pesto Pasta with Broccoli!

One Pot Vegan Pesto Pasta!

Everyone loves pesto pasta, I've put my twist on the recipe by adding broccoli and using a super product from Tesco ~ basil puree! 

(Serves 1-2)

Ingredients:

150g dry spaghetti 

1 head broccoli 

2 handfuls spinach 

3 large sundried tomatoes, diced

1 tbsp basil puree 

1 tbsp sunflower seeds 

1 handful rocket (optional)

1 fresh tomato (optional) 

Hold the dry spaghetti in both hands and twist to break in half, add to a ceramic frying pan. Finely dice the broccoli by tearing off bite size pieces and add enough water to just cover and bring to a boil. Cook for about 10 minutes until soft. Add in the spinach and wilt down, allow the liquid to evaporate off. Mix in the sundried tomatoes, basil puree and sunflower seeds. Serve! Top with fresh tomato slices and rocket!  

Watch the video here: https://youtu.be/mlUB3p4DyJY

One Pan Vegan Pesto Pasta!

Broccoli Cheese Bake! Gluten free vegan

Broccoli Cheese Bake! Gluten free vegan

An amazing broccoli cheese which is a twist on the typical cauliflower cheese. Made with a super cheesey almond cream sauce. This is so great as a display piece to serve on the table and carve for dinner. 

(Serves 2-4)

Ingredients: 

1 large head broccoli 

200ml Ecomil almond cream 

2 inches soya mature cheese, grated (Tesco)

1/4 tsp garlic powder

1/4 tsp dried oregano 

1 tbsp crushed cashew nuts 

2 medium tomatoes, sliced 

Chop the stalk off the broccoli and save for another recipe. Place the broccoli head on a baking tray lined with baking paper and bake in the oven for 30 minutes on 200℃ until soft. Meanwhile, in a bowl mix the almond cream, cheese, garlic, oregano and cashews. Once the broccoli is cooked pour the cheesey sauce over the top and bake for a further 15 minutes, add the sliced tomatoes over the top and further bake for 15 minutes until golden. Then serve with courgette noodles, spaghetti, roast potatoes or rice. Delicious! 

Broccoli Cheese Bake! Gluten free vegan

Mustard and Basil Chickpea and Broccoli Salad

Mustard and Basil Chickpea and Broccoli Salad

I find I get the most enjoyment out of my food when it takes me a while to munch through it. This lunch is perfect for that, it's full of flavour and has you munching through it for 15 minutes. 

(Serves 1)

Ingredients:

2 mini cucumbers sliced lengthwise 

1/3 can chickpeas

5 medium heads broccoli diced 

1 tsp wholegrain mustard

1/2 tsp basil purée

1 inch soya cheese finely diced 

Add all the ingredients to a lunch box and take to work! Don't forget a fork. This lunch is great to take along with a pot of walnuts and a Granny Smith apple.  

Mustard and Basil Chickpea and Broccoli Salad

Pear and Courgette Noodle Salad (raw vegan)

Pear and Courgette Noodle Salad (raw vegan)

I've been loving my raw salads for lunch everyday for the past few months. They're so refreshing an surprisingly satisfying! Gluten free, vegan and even raw! 

(Serves 1)

Ingredients:

2 handfuls spinach

2 pears, diced 

1 courgette

1/2 red bell pepper, diced 

1 tbsp mixed seeds 

1 lemon, juiced 

To your lunch box add the spinach, then the diced pear and pepper, using a peeler peel the courgette over and over to form strips. Mix in the seeds and add the lemon juice. Pop in the fridge for lunch. If left overnight the lemon juice nicely marinades the veggies. Super tasty! 

I hope you enjoy this recipe. The sweetness of the pear and the crunchy veggies make a perfect deliciously healthy lunch. Take on the go with you along with a crisp green apple and a pot of nuts. Yummy!

Pear and Courgette Noodle Salad (raw vegan)

Butternut Squash and Hummus Soy Sauce

Butternut Squash and Hummus Soy Sauce

This is a super tasty combination you guys so must try! Just chopped in half and popped in the oven until golden and topped with tastiness! 

Ingredients:

(Serves 1 to 2)

1 medium butternut squash

2 tbsp hummus

2 tbsp Cocofina coconut aminos soy sauce (15% off code: bestfollowers http://www.cocofina.com/store/)

1 tbsp mixed seeds

1/2 handful parsley, diced 

Chop the squash in half lengthwise and place in the oven on a lined baking sheet. No need to spend time scooping out the seeds as they come out super easy once baked. Bake for about 45 minutes on 200 degrees celsius turning upside down half way through. Once it's cooked dice into bite size chunks. Top with hummus, coconut aminos, seeds and parsley. Enjoy! Mix the hummus and aminos together for the most amazing flavour!

This was so tasty, minimal chopping and just thrown in the oven and topped with yumminess. Hope you try it!

Robyn x

Butternut Squash and Hummus Soy Sauce

Curried Millet and Pea Steam Fry

Curried Millet and Pea Steam Fry

I've been enjoying millet recently, it tastes similar to couscous yet is a Wholefood and gluten free. Here i made a super simple veggie millet stir fry with no oil but water instead so I called it a steam fry aha. 

(Serves 1)

Ingredients:

80g millet

1 medium carrot, diced

80g frozen peas

80g frozen sweetcorn 

1/2 red bell pepper, diced

1/4 tsp parsley

1 tsp medium curry powder

1-2 tbsp Cocofina coconut soy sauce

In a wok or large frying pan add about 300ml water along with the millet and carrot and bring to a boil. You could cover with a lid to speed up the cooking. Cook until almost soft, about 20 minutes then add the spices, herbs, peas, pepper and sweetcorn. Stir together for a further 5/10 minutes, add more water if needed then serve! Top with some coconut soy sauce! Tasty!

You can get 15% off the coconut soy sauce with the code: bestfollowers http://www.cocofina.com/store/

Hope you enjoy!

Lots of love,

Robyn

Curried Millet and Pea Steam Fry

Pear and Mushroom Salad

Pear and Mushroom Salad

I have been enjoying the simplicity of chopped raw veggies and beans. All just combined in a bowl and enjoyed for lunch or taken to work in a lunch box. 

(Serves 1)

Ingredients:

1 pear 

1 orange 

3 romaine lettuce leaves 

1 medium mushroom 

5 cherry tomatoes 

1/2 can chickpeas

1/3 tsp cumin

Dice all the fruit and veggies and add to a bowl, add the chickpeas to a separate bowl and mash up with a fork then mix in the cumin. Add the chickpeas to the salad and serve! Top with lemon juice or balsamic vinegar if you fancy. Delicious! 

Super simple recipe! Hope you enjoy!

Lots of love, 

Robyn x

Vegan Cauliflower Couscous & Peas

Vegan Cauliflower Couscous & Peas 

I fancied a lovely fresh pea salad this evening for dinner. I had a leftover cauliflower to thought I'd blend it up in my food processor to form couscous. Super refreshing and delicious. 

(Serves 1-2)

Ingredients:

1/2 large cauliflower 

300g frozen peas

1 lemon 

1 bunch fresh corriander, finely diced 

1/8 tsp black pepper 

1 broccoli stalk, finely diced 

1/8 head red cabbage, finely diced

1 tbsp balsamic vinegar

2 tbsp diced walnuts and mixed seeds  

In a pan cook the peas until they pop and are vibrant green in a little water covered with a lid. This will steam them nicely. Meanwhile, break the cauliflower into florets and pop the in the food processor. Blend until finely chopped and looks like couscous. Scoop into a large bowl and mix in the lemon juice, coriander, drained peas, broccoli, red cabbage, vinegar and black pepper. Top with nuts and seeds. Serve! 

I hope ou like the recipe. If you do please share it around on Pinterest. Thank you. 

Lots of love,

Robyn

Vegan Cauliflower Couscous & Peas 

Vegan Pad Thai STIR FRY

Vegan Pad Thai STIR FRY

My lovely friends and I decided to do a dinner party and bring along each a starter, main or dessert. So I did the dinner and decided to make a Pad Thai stir fry. Full of lots of vibrant veggies and a lovely warming spice. Here's the recipe!

(Serves 1-2)

Ingredients:

1/2 large sweet potato, julienned 

1/2 head broccoli, diced into strips

1/4 head Savoy cabbage, shredded 

1/2 courgette, spiralized 

1 carrot, julienned or matchsticked 

1/2 red bell pepper, stripped

1 bok choi cabbage, stripped 

1/2 red onion (optional)

1 handful fresh corriander (optional)  

1 tbsp Pad Thai sauce 

1 pack brown rice noodles

5 pistachio nuts, chopped

In a large wok or large pan add add the veggies along with enough water to cover the bottom of the pan. Stir fry on high heat until starting to cook then add the Pad Thai sauce. Cook on medium heat and cover with a lid for 5-10 minutes until soft. Make sure the water doesn't run dry or the veggies will burn. Meanwhile, add the rice noodles to a bowl and soak in cold water for a few minutes, drain and cover with boiling water until soft, drain. Once all the veggies are soft add the rice noodles and chop smaller with scissors. Cook further for a few minutes to combine and serve! Top with pistachios and fresh corriander. Delicious. Also great stored in the fridge in a lunch box and served cold the next day for lunch. 

Watch the video here:  https://youtu.be/4mu0pFAZ0Ik

Let me know what your favourite stir fry ingredients are in the comments. Have a great day!

Lots of love,

Robyn 

Vegan Pad Thai STIR FRY

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

Vegan Spicy Bean and Broccoli Fajita

Vegan Spicy Bean and Broccoli Fajita 

Made this tasty spicy open fajita! Just cooked in a pan broccoli, mushrooms, canned tomatoes, fresh chilli, kidney beans, sweetcorn & peas thickened with flour topped with nooch and lettuce 😋 Super incredible and I even made broccoli lettuce wraps! Here's the full recipe: 

(Serves 2-4)

Ingredients:

1/2 head broccoli diced 

5 small mushrooms diced 

1 can chopped tomatoes

1 red fresh chilli

1 tsp mixed herbs

1 can kidney beans

1/2 cup frozen or can sweetcorn 

1/2 cup frozen peas 

1 tbsp flour (gf or plain wheat) 

1-4 seeded fajita wraps (gf or wheat) 

Optional: nutritional yeast, cos lettuce, mixed lettuce 

In a large pan add 200ml water, the tomatoes, diced broccoli, mushrooms, chilli, herbs, beans, sweetcorn, peas and more water if needed. Bring to the boil and simmer. Once the broccoli is soft (about 10 minutes) add a paste of flour and water to the pan to thicken. Place a wrap on a plate and fill with the fajita mix! Optionally top with nutritional yeast and salad. 

If you have leftovers just place in a container and store in the fridge for 3 days or freezer for 3 months. 

Whist you're eating the filling how about wrapping some of the broccoli in cos lettuce wraps! Then once you've got a small amount of filling left fold up the wrap. 

I hope you enjoy as much as I did! 

Lots of love, 

Robyn x 

Vegan Spicy Bean and Broccoli Fajita 

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

Lentils & Green Beans with Rice

Lentils & Green Beans with Rice

Absolutely delicious and satisfying meal which I spontaneously made this evening! 

(Serves 1)

Ingredients:

5 long green runner beans (mine were homegrown and frozen) 

50g green lentils

50g quinoa 

1/2 tbsp veg gf bouillion 

50g rice 

In a pan place the beans, lentils, quinoa and bouillon. Cover with about 300ml water, bring to the boil and simmer for 20 minutes until all soft and all the water had been absorbed. Meanwhile, cook the rice by adding it to a pan along with enough water to cover, bring to the boil and simmer for 12 minutes. Then serve!

Let me know what you think! Have a great 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

Mexican Stir Fry Salad

Mexican Stir Fry Salad

I posted this on Instagram today and a few of you wanted the recipe. So here it is! Yesterday I went round my friends house for a fajita night and girls bible study. It was so lovely, we all cooked together and I made my vegan filling of cannellini beans, sweetcorn, red peppers and spices. There was some left over so I brought it home and had it for lunch today! So for the stir fry and salad you'll need:

(Serves 1)

Ingredients:

1/2 can cannellini beans

1/2 can sweetcorn

1/2 red bell pepper 

1-2 tsp chilli powder 

1 head little gem lettuce

1 large carrot

1 medium pear 

1 tbsp hummus 

For the stir fry I used a pan but a wok would be better. Add water to the bottom and bring to the boil. Then add the beans, sweetcorn and pepper stir fry on high heat adding more water if needed until the pepper is almost soft. Then add the chilli powder and further stir fry until well combined and soft. 

Tear up the lettuce, add to a bowl and rinse. Then slice up the carrots lengthwise and across to form sticks and add along with the pear sliced lengthwise. Finally add a dollop of hummus and the stir fry and serve! So yummy! 

I hope you enjoy this recipe, comment down below what you think. 

Have an awesome and scrumptious day. 

Lots of love,

Robyn x

Creamy Zoodles and Tahini Lettuce

Creamy Zoodles and Tahini Lettuce

Ingredients:

(Serves 2-3) 

4 zucchinis/courgettes 

1 avocado 

1 beef tomato 

4 broad bean pods 

1 head butters leaf lettuce 

1 tbsp tahini

1 lemon

Using a spiralizer (I used the GEFU spiralizer found on Amazon) create long zoodles with your zucchinis and add them to a large bowl. Rinse the lettuce and dice small, add to a second bowl. Dice the tomato finely and take the broad beans out if the pods. If the pods are fresh dice finely and add to your lettuce. For the avocado sauce, scoop the avocado into a bowl add a cup of water and blend into a thick pale green sauce. For the lettuce dressing blend the tahini and the juice of the lemon with a little water until a thick white dressing forms, pour over your lettuce. Too the zoodles add the tomatoes, broad beans and pour over the avocado sauce. Then serve! Yum :) 

Creamy Zoodles and Tahini Lettuce 

Sweetpotato and Lentil Stew

Sweetpotato and Lentil Stew

Ingredients:

(Serves 2)

1 large sweet potato

1/3 cup red split lentils

1/3 head Chinese cabbage

250g baby plum tomatoes

5 sprigs fresh parsley 

4 large handfuls of spinach (mine was homegrown) 

Spices:

1/3 tsp Fennel seeds

1/3 tsp cumin

1/3 tsp curry powder

1/3 tsp ginger 

1 tsp dried rosemary 

In a wide based pan add the sweet potatoes roughly chopped, rinsed lentils and diced Chinese cabbage. Add enough water so that all the veg are just covered. Bring to a boil and simmer with a lid. Meanwhile slice up the tomatoes, shred the spinach and finely chop the parsley. Set aside. Once the stew has combined and looks creamy (about 15 minutes) using a folk mash the sweet potatoes into the remaining liquid, add the spices and stir in. Continue on medium heat for another 5-10 minutes and serve. Tastes even better left to stand for a while 😋 

Sweetpotato and lentil stew a perfect high carb vegan meal. 

Spicy Pea Popcorn

Ingredients:

(Serves 1)

1 cup frozen peas

1 tbsp freshly picked marjoram 

Few shakes of chilli flakes

Defrost the frozen peas under running tap water in a colander. Pour into a small bowl or glass and top with the marjoram leaves and chilli flakes. Mix together and eat like popcorn :) yum! 

Raw Tomato Chunky Soup

Ingredients:

(Serves 2)

8 squishy tomatoes

2 carrots

1/3 head cauliflower

1 medium zucchini

1/2 avocado

1 pinch cress

Sprinkle ground black pepper 

Sprinkle chilli flakes 

Sprinkle mixed herbs

In a blender add the tomatoes (leave 2 out) and the cauliflower (save a little for chunks) blend until well combined and thick. Add the mixed herbs and set aside. Dice the carrots, zucchini, rest of the tomatoes and cauliflower into small chunks and add to two bowls. Pour the tomato sauce over the top and mix in well. Top with diced avocado, cress, chilli flakes and black pepper. For a warmer soup, heat gently in a pan to take off the chill, but do not boil. Enjoy! 

Special Lasagne a la Vegan!

Ingredients:

(Serves 2)

2 cans organic chopped tomatoes

1 carrot

1 parsnip

1 turnip

6 mini yellow and orange bell peppers (2 bell peppers)

1.5 cups petit pois peas

1 can organic chickpeas

1 tsp tahini (optional) 

1/2 head cauliflower

1/5 tsp nutmeg

2 tsp fresh chopped chives

250g (dry) Gluten free lasagna sheets 

2 fresh tomatoes 

Tomato Ragu Sauce:

In a medium pan add the 2 cans of tomatoes and bring to the boil, peel and dice the carrot, parsnip and turnip and add. Cook until soft, about 15 minutes. Then dice the bell peppers and add to the tomato sauce along with the peas, cook for a further 3 minutes. Using a hand blender combine the tomato mixture to thicken, leaving a few chunks.

White Sauce:

Meanwhile in a food processor* add the tahini, chickpeas and the juice. Blend to form a thick sauce. Finely dice the cauliflower and add, blend together. Pour into a pan add the nutmeg and chives and simmer, stirring occasionally. 

Turn on your oven to 200 degrees celcius. Into a large deep dish place your first layer of tomato sauce, then a layer of lasagna sheets maybe 3 (it's fine to overlap just make sure the sauce completely submerges them both sides). Then a layer of white sauce, layer of lasagna sheets etc until your dish is full. For the final layer cover the sheets with sauce and place on the sliced fresh tomatoes. Bake in the oven for 30 minutes. Once cooked serve (using a spatula) along with basmati rice and a salad :) Delicious! 

*you could just use a hand blender for this (cheap from Sainsbury's) 

(Photo before baking)