Vegan Sweet Potato and Bean Stew with Spaghetti

Vegan Sweet Potato and Bean Stew with Spaghetti

This has been my go to meal for a while, switching it up with a few different veg. It's so yummy! There are two ways of making this meal, the long way would be to put everything in a pan and leave it for 45 mins. The quick way would be to microwave the potato and carrot before adding to the rest of the ingredients.

(Serves 1-2)

Ingredients:

1 medium sweet potato

1 large carrot

4 tbsp sweetcorn

2 tbsp peas

1/2 can kidney beans

3 stalks cavolo kale 

1/2 tbsp tomato purée 

1 tsp curry powder

1/3 tsp mixed herbs

1 tbsp flour (gf or wheat)

100g spaghetti (gf or wheat)

1 tbsp fresh coriander 

1 tbsp nutritional yeast (optional)

In a microwavable bowl add the peeled (optional) and diced sweet potato and carrot along with a few tbsp of water. Cover with cling film and cook for about 5 minutes on full power. Meanwhile, in a pan add the kidney beans and juices, spices, tomato purée, sweetcorn, peas, kale and enough water to cover. Bring to the boil and add the cooked root veggies. Mix the flour in a cup with cold water to form a paste and stir in. Cook the spaghetti by bringing a small pan quarter full to the boil and twisting the spaghetti in half to fit in the pan. Cook for 12 mins, drain and serve topped with nutritional yeast and coriander. Delicious!

Video here:https://youtu.be/5FZ9evMJV-s

Hope you enjoy!

Lots of love,

Robyn x

Broccoli & Kidney Bean Chilli

Broccoli & Kidney Bean Chilli

I made this super tasty meal today all from ingredients I had in my freezer and cupboard. I really fancied rice too so this is what I came up with. 

(Serves 1)

Ingredients:

6 florets of frozen broccoli

1 can kidney beans 

1 tbsp tomato purée 

1 tsp chilli powder

1 tsp curry powder 

100g rice 

1 tbsp flour (gf or wheat) 

Boil the kettle and in a pan add the rice and in another pan add the broccoli, beans (and juices), spices and tomato purée. Pour the boiling water over the rice until well covered (about 300ml) and also fill the other pan too until well covered. Bring both to the boil and simmer until cooked (about 12 minutes). In a cup add the flour and mix with cold water to form a runny paste and stir into the sauce. This will thicken it.  Once the rice is fluffy and broccoli tender serve! 

Hope you enjoy!

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

Sweet Potato Spaghetti

Sweet Potato Spaghetti

When hungry and fancy something warm and satisfying this recipe is perfect. It's also great when you need to use up some chickpea juices by adding them to your spaghetti! It form a lovely smooth sauce and with added protein. 

(Serves 1)

Ingredients:

100g spaghetti (wheat or gf)

1 medium sweet potato

3 stalks cavolo Nero or kale

1 can chickpea juice

2 tsp tomato purée

1 tsp marmite 

1 tbsp frozen sweetcorn 

1/4 tsp mixed herbs 

In a pan bring a little water to the boil. Add the spaghetti (snapped in half to fit in the pan) and cook for 10 minutes till soft. Meanwhile, in a microwaveable bowl add the sweet potato peeled and diced along with a few tbsp of water, cover with cling film and cook for 4 minutes until soft. Add the chickpea juices, diced kale, herbs, tomato purée and marmite and stir together into the spaghetti & water to form a sauce. Then mix in the sweet potato and sweetcorn and serve! 

I love this recipe because it's all in one pan and the sweet potato is cooked super fast. Let me know what you think. 

Lots of love

Robyn x

Roasted Veggie Puff Pie

Roasted Veggie Puff Pie

I made this pie with my friends as a new years celebration pie. I was so delicious I just had to share the recipe with you all. 

(Serves 4)

Ingredients:

2 pack jus-rol puff pastry

2 carrots

2 courgettes

8 medium mushrooms

1 leek 

1 tsp coconut oil  

1 tbsp flour

1 tsp chilli powder / paprika 

1 tsp mixed herbs

1 tbsp tomato purée 

1 handful fresh basil (optional) 

Preheat your oven to 200 degrees celsius and place a baking tray in the oven with a tsp of coconut oil on it (It should melt and spread out.) Then dice the carrots, courgette and mushroom into bite size pieces and scatter onto the tray. Bake for about 25 minutes until soft. Meanwhile roll out one slab of pastry so it's large enough to line the base and sides of a pie dish, place in the pie dish. Then roll out the other ready to be be placed on top of the pie. Meanwhile, dice your leek and stir fry with water until soft. Make the sauce by mixing in a jug the flour, herbs & spices with some cold water then mixing in some boiling water to make up 1 pint of sauce. Once the veggies are cooked place in a mixing bowl and mix in the sauce along with the leeks, add to your pastry lined pie dish and top with the fresh basil. Place the pastry lid on top and fix to the base removing any excess pastry to bake with another time. Place in the oven and bake for 45 minutes until golden and puffed up. Serve!  

I hope you like the recipe! 

See the video here: https://youtu.be/QIKz1YJyT-8

Lots of love

Robyn x

Creamy Spaghetti

Creamy Spaghetti 

I do love a warming and wholesome meal that's super healthy and delicious! Well I think I've just created a carbonara made with no dairy and just full of whole plant yumminess. It's similar in appearance to the spaghetti carbonara but more like a thick soup with spaghetti. It's got protein veggies and starches in it keeping you full and feeling your best. Take a look at the recipe: 

(Serves 1 - 3) 

Ingredients:

100g spaghetti (wheat or gf corn) 

1 cup baby potatoes

1 cup brussel sprouts

2 tbsp nutritional yeast

1 can chickpeas

2 carrots

1 leek

1 tsp lemon and thyme seasoning 

Pinch black pepper (optional)

Dice all the veg and add to a pan of about 500ml water. Add the rest of the ingredients apart from the spaghetti, bring to the boil and simmer for 30-60 minutes. Use a hand blender to blend into a thick creamy sauce. If it's too runny mix some flour (plain wheat or any gf) and water and stir in. Then cook the spaghetti by adding to a pan of boiling water and boiling for 12 minutes. Once soft drain and add to a bowl, then pour over some of the sauce, stir in and top with more nutritional yeast and black pepper. Enjoy! Save the rest of the sauce for a soup or for more creamy spaghetti later. 

I hope you try this recipe! I absolutely love it and it's a super healthy alternative to spaghetti carbonara. If you don't have the thyme and lemon seasoning just add fresh/ dried thyme and lemon juice and zest. 

Lots of love

Robyn x

Leek and Potato Puff Pie!

Leek and Potato Puff Pie!

I absolutely love puff pastry and what better way to use it than in a pie! Filled with a deliciously creamy sauce that will blow you away. Can you believe the creaminess was made with just blending some of the potatoes. I did add some awesome violife cheese which you can get from Asda or Tesco but it's not essential.

 

(Serves 4)

Ingredients:

2 blocks jus-rol puff pastry

6 medium potatoes 

2 leeks

1/4 block violife (optional)

1 tsp sage

2 tsp parsley 

Pre-heat your oven to 200 degrees celsius. Roll out one of your pastry blocks  so it'll fit in your pie dish and lay it in, press down so it moulds the sides to form the pie base. Meanwhile, peel and dice the potatoes into small chunks and add to a pan. Bring to the boil and cook until firm but soft. Take out half the potatoes and set aside. Further cook the rest of the potatoes and add the violife. Blend with a hand blender to form a creamy sauce. Add the herbs and diced leek. Wilt the leek and turn off the heat. Add the rest of the potato back to the pan then pour the mixture into the pie dish. Roll out the second pastry block and lay on top of the pie. Using scissors cut the excess pastry away and use for decoration or be inventive ;). Twist the pie edges to seal the pie, pierce with a fork, then pop in the oven for 40 minutes until golden. Take out the oven and serve! Incredible served with peas. 

So that's the recipe! Everyone absolutely loved it and it even tastes fabulous the next day. 

Check out the video here:  http://youtu.be/v8LVNPiN6XE

Have a wonderful day,

Lots of love

Robyn x 

Lentil & Chestnut Roast - vegan & gluten free

Lentil & Chestnut Roast - v, gf

How about making this tasty lentil roast for Christmas dinner. Just four healthy ingredients I spontaneously put together and wow it turned out so well. Even my non vegan Dad liked it! 

(Serves 3)

Ingredients:

100g dry green lentils

50g gluten free flour (doves farm)*

100g cooked chestnuts (ready bought)

2 tsp veg stock eg vegan bouillion or gravy granules 

Preheat oven to 200 degrees celsius. In a pan add 200ml water, veg stock, lentils and bring to the boil, simmer for 35mins. Add the flour and mix in (don't worry about lumps as they give texture). Add the chestnuts broken up slightly and allow the mixture to reduce. Once thick pour into a dish or loaf tinned lined with baking paper or tin foil. Place into the oven for 1 hour until firm, allow to cool slightly so it can firm further. Upturn, slice and serve. 

See the video here: https://youtu.be/YuJRqHFBFqE

I hope you enjoy this recipe and it gives you some ideas for Christmas dinner. 

Lots of love,

Robyn x

*wheat flour also works well for those who eat gluten

Cranberry Jam! Vegan

Cranberry Jam

Another festive recipe: Cranberry jam! I made this with my friends as you would have seen in the video. This jam is sweet and tasty with a hint of ginger. The base is apples to reduce the refined sugar needed so is healthier than full sugar recipes. This is such a tasty jam for Christmas dinner or even year round on toast or porridge! 

(Makes 1 very large jar)

Ingredients:

150g cranberries

2 large cooking apples

2 inches fresh ginger

100g sugar (white, brown, coconut)

In a pan add about 150ml water along with the cranberries and peeler and finely chopped apples. Bring to the boil and simmer without a lid. Grate the ginger into the pan and add the sugar. Boil down for about an hour stirring occasionally to form a thick jam. Once reduced, pink and super thick allow to cool and store in a jar. 

I hope you try out this recipe and like it as much as my friends and I did!

Recipe video here:https://www.youtube.com/watch?v=k9WcgW1O4gc

Lots of Love 

Robyn xx

Vegan Christmas Wellington

Christmas Vegan Wellington

(Makes 1 large Wellington) 

Ingredients:

200g green lentils

2 large sweet potatoes

2 cups spinach

3 sprigs thyme 

1 pack puff pastry 

2 tsp marmite or veg stock

In a pan add the lentils and about 500ml water, bring to the boil and simmer for about 10 minutes then add the peeled and medium diced sweet potato and the thyme. Cook covered for a further 20 minutes until the potato is soft and the water is mostly absorbed. Mix in the spinach and 2 tsp of marmite (or bouillon) then transfer to a bowl and allow to cool either outside in the cold for 20 minutes or in the fridge or freezer (this will firm the mixture and allow the flavours to mature). Then unroll the pastry and spoon the mixture centrally, then wrap up the mixture with the pastry like a present and pierce the top with a fork. Bake in the oven for 20 minutes. Then using a serrated knife slice thick and serve along with roast potatoes, sprouts and cranberry sauce. Delicious. 

Recipe video here: https://youtu.be/IKGAMUchlZQ

I hope you enjoy this recipe, cranberry sauce and brussels coming soon. 

Lots of love, 

Robyn 

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 

Festive Flapjacks!

Festive Flapjacks!

As the festive season has started I thought I'd make you some festive flapjacks! Made with gluten free oats they're a great festive treat for everyone. I came up with this recipe whilst chatting with my lovely dietetic friends :)

(Makes 9 bars)

Ingredients:

100g jumbo oats (I used gluten free oats from waitrose)

30g dried cranberries

40g pumpkin seeds

1 orange 

2 medjool dates

4 tbsp golden syrup

50ml water

Preheat oven to 200 degrees Celsius. To a bowl add the oats, cranberries and pumpkin seeds. Then using a fine grater grate the zest of the orange and using scissors chop up the dates and add to the bowl. Finally add the golden syrup and water and mix together. Line a dish or tin with baking paper and press in the mixture using a spatula or spoon. Bake in the oven for 10-15 minutes until golden. Allow to cool then cut into squares are serve! 

Absolutely delicious. One tip to speed up the cooking would be to have the grill on at the same time. But keep an eye on them as they could burn more easily. I hope you enjoyed the recipe and that it gets you into the festive spirit! 

See the recipe video here: https://youtu.be/cT1ZipNsQcg

Lots of love,

Robyn x

Chocolatey Peanut Cookies

Chocolatey Peanut Cookies

Super scrumptious soft and satisfying chocolate and peanut butter cookies. Just 4 essential ingredients topped with some coconut butter which you can get at Cocofina.com. I came up with a similar recipe in my eBook but this one is slightly different. I made these whilst cooking pancakes as you can see in the background nom nom. 

(Makes small 10 cookies)

100g porridge oats

150ml water 

2 tbsp peanut butter

1 tsp cacao

2 tbsp golden syrup or coconut nectar

2 tsp coconut butter 

First in a small bowl mix the cacao into the peanut butter then mix all the ingredients together but the coconut butter in a bowl, spoon into a cupcake tin and press down to form cookie shapes. My tin is a non stick but lining with tin foil or baking parchment works well. Bake in the oven for 10-15 minutes on 180 degrees celsius. Eat warm or save for later. Delicious! 

I hope you enjoy the recipe. Leave me a comment below or send me a snap of your creations (snapchat: sweetsugarcrumb)

Lots of love

Robyn x

Nutty Tomato Pasta

Nutty Tomato Pasta

I've always loved pasta and getting inventive with the sauce. The other day I thought: I wonder what blended peanut butter and tomatoes taste like? So I took the plunge and experimented with it, and wow what a success! It doesn't taste too strong of peanuts at all but instead makes a luxuriously creamy sauce. Combined with the fresh tomatoes and kale it's a deliciously nutritious meal.

(Serves 1)

Ingredients:

100g wholemeal pasta 

1 tbsp peanut butter

1 cup fresh cherry or normal tomatoes 

2 cups kale

Bring a pan of water to the boil, add the pasta and simmer for 12 minutes. In a blender add the tomatoes, peanut butter and about 50-100ml water. Blend and add to a pan, gently heat along with the kale or if using frozen kale add a few minutes before serving. Then once the pasta is cooked serve and top with the sauce. Delicious! 

I hope you try out this recipe and feel free to use gluten free pasta or a different nut butter in the sauce. You can also freeze the sauce and then heat it up in a pan for a super quick meal to hand. Send me a snap at sweetsugarcrumb or tag me on Instagram or Twitter if you make it. 

See the video here: https://youtu.be/FSThR_-4NuM

Lots of love

Robyn xx

Sweet Potato Kale Rice Stew

Sweet Potato Kale Rice Stew

This recipe all started with some left over sweet potatoes and pumpkin that needed to be used up. So I baked them all (200 degrees Celsius for 45 min) popped some in the freezer then defrosted them in the fridge when I fancied making a meal. For this recipe I used my £20 breville blend active blender. I also keep in my freezer a big bag of kale so I always have instant greens to add to meals. 

(Serves 1)

Ingredients:

1 medium baked sweet potato

1 cup baked pumpkin (optional - use another potato) 

2 cup frozen kale

100g rice 

Sprinkle of sunflower seeds

Black pepper & mixed herbs to taste 

Place the rice into a pan along with about 500ml water, bring to the boil and simmer. Meanwhile, into the blender pop the baked sweet potato and pumpkin and some water. Blend together to form a thick sauce. Pour the sauce into the rice and simmer until thickened, add the kale and cook for a few more minutes. Then serve topped with sunflower seeds and black pepper. Delicious! 

See the video here: https://youtu.be/tuD_GIaMfI0

I hope you enjoy this recipe as much as I do, again this recipe tastes much more scrumptious once it's a little cooler. It also thickens too. Leave me a comment of what you think and have a wonderful day. 

Lots of love,

Robyn x