This Lebanese Broad Bean Dip is so easy to make and it taste lovely! It’s completely vegan and gluten-free. Use it like you would use hummus. It’s amazing on wraps, with salads or with oven baked vegetables.
Broad Bean Dip
- 650 gram frozen broad beans
- 1/2 cup olive oil
- 2 garlic cloves
- 1 tablespoon fresh lemon juice
- 3 teaspoons ground cumin
- 1/2 teaspoon sumac
- 1/2 teaspoon saltDirections: Put everything in a food processor and mix for a few minutes.
I got a new FAMILY FRIENDLY recipe for you!
I’m getting lots of zucchini in my weekly veg box and since the kids are not super keen on grilled or fried zucchini, I make fritters instead!
– 500 grams zucchini (about 3)
-2 cup flour (I use gluten-free mix flour)
-2 tablespoons gluten-free breadcrumbs
-1 vegan egg (or 1 ordinary egg)
-2 spring unions
-small piece of grated ginger
-1 garlic clove grated
-1 tablespoon of chia seeds
-1/2 balsamic vinegar
-1/2 tablespoon of stock powder (bouillon)
-1/2 tablespoon nutritional yeast
-1 teaspoon of salt
-1/2 teaspoon of chili flakes
-1/2 teaspoon of dried basil
-black pepper to taste
-coconut oil for frying
It’s so important to teach kids to cook. It doesn’t have to be complicated. Making a super healthy chocolate ice-cream is a great start. Most work is done by the blender but they still feel super good about themselves having made an insanely delicious and nutritious ice cream!
I had my older one baking bread the other week. He ate with gusto. I’m pretty sure he would have turned his nose up if I had made it 🙂
For this vegan super easy chocolate ice cream, without added sugar, you need the following ingredients:
Chocolate and Banana Ice Cream
– 3 chopped up frozen bananas
– 3 tablespoons cacao
– 3/4 cup rice milk or almond milk
– vanilla pod or vanilla extract
– pinch of sea salt
Put everything in a blender. You might have to add a tiny bit more liquid. Serve straight away.
Finally a new video!
I’m cooking with my 10 year old again and this time it’s a dessert.
This Mango Froyo is so refreshing and delicious. perfect as a pudding on a hot summers day! You need 3 ingredients and it takes 30 seconds. That’s the sort of dessert I can deal with now school is out for the summer 🙂
– 250 gram frozen mango
– 1 cup coconut yoghurt
– 1 tablespoon honey
Directions: Put everything in a high speed blender. Serve.
There was great excitement when NYC-based vegan chain by CHLOE opened in London’s Theaterland earlier this year.
by Chloe is known for taking classic dishes like Fish and Chips, Burgers, Caesar Salad, and Mac & Cheese and making them vegan. I love that concept! You can find my vegan mac & cheese recipe HERE.
It was hot hot hot in London and I was ravenous!
I ordered the Greek salad, artichoke dip with nachos and an iced almond matcha latte.
The staff were super helpful and sweet and quickly changed my latte to an Iced version when I realised I had ordered the wrong one. But unfortunately on this occasion I was underwhelmed by the food. It was bland and way too salty. One of my favorite foods in the world is artichokes but I sadly only got texture and salt from this dip.
I completely understand that the kitchen might have had a bad day and I’m going back to give it another chance, because I WANT to love it.
Have you been? What was your experience?
Time for the third video in our Cooking With Kids series. Today we are making a super delicious, nutritious and easy to make VEGAN BOWL!
It’s been super fun to record these videos with my 10-year-old.
Being the master negotiator from birth he managed to get a really good fee out of it! It’s going to be spent on extra RAM for the laptop and digital outfits and silly dances on Fortnite.
– rice for 4 people we use organic short grain brown rice
– 225 gram smoked tofu
– 2 large carrots
– 1 1/2 cup of sweetcorn
– watercress a handful per person
– tamari to taste
– the greens from the spring onions
– 1/4 cup tamari
– 2 teaspoons toasted sesame oil
– 1 teaspoon grated ginger
– pinch of chilli flakes
Instructions: Boil the rice. Make the shoyu marinade. Add the cubed tofu. Assemble in a bowl: Rice, carrots, sweetcorn, watercress, tofu and spring onion. Add tamari to taste. Serve
Vegan Gluten Free RAMEN
– Noodles (227 gram)
– Marinated Tofu 160 gram
– 2 carrots
– 2 pak choi
– 1 onion
– 5 garlic cloves
– fresh ginger (about an inch)
– 1 1/2 – 2 tablespoon stock powder
– 6 cups water
– 1 tablespoon tamari + 1 teaspoon
– 2 tablespoon miso paste
– 1 teaspoon toasted sesame oil
– 1 teaspoon dried daikon or other mushroom (optional)
– 1 tablespoon coconut oil
– spring onion (the green bits)
prepare the broth: boil water, stock powder, chopped yellow onion, garlic, chopped ginger, 1 tablespoon of miso, tamari. Let simmer for about an hour (or shorter if you are in a hurry)
Heat up the oil, soften chopped carrots and pak choi. add tamari and miso paste.
Prepare your noodles.
Sieve the broth but keep the onion garlic mix.
Assemble: Put broth in a bowl, add the noodles. On top place the tofu, glazed vegetables on top. Add a tablespoon of the onion mix and sprinkle over spring onion. Serve.
Hi! The kids were off for half-term last week and me and my 10 year old made a couple of delicious, quick and easy-to-make dinners.
We recorded a few new recipes and this is the first one in this new series.
Let me know what you think in the comments!
– rice for 4 people
– 1 tin of pinto beans about 235 gram
– 1 celery stick
– 1 red bell pepper
– 1 onion
1 garlic clove
– handful of Kalamata olives
– 1 cup of tomatoes
– salad (romaine)
– 3 tablespoons tomato pure
– 1 tablespoon coconut oil
– 1 1/2 tablespoon mixed taco spice
– 1 tablespoon stock powder + 1/3 cup water
– tamari to taste
– black pepper
Cook the rice. Fry the chopped union in coconut oil. Add the chopped red pepper, celery and garlic. Add stock powder + water, tomato pure, taco spice and pinto beans then tamari and black pepper. Let it simmer for a few minutes while you place chopped romaine lettuce in serving bowls. Chop up tomatos and olives. Combine the rice with the sauce and place on top of the salad. Add chopped tomatoes on top of the taco rice and then olives on top of tomatoes. Serve.
An every-day easy Vegan Spaghetti Bolognese recipe that kids love! You should defiantly try this one.
Vegan Spaghetti Bolognese
1/2 cup of dried split red lentils or 1 1/ cup cooked
400 gram tinned chopped tomatoes (1 tin)
2 large carrots
1 garlic clove
2 tablespoons tomato puree
1 tablespoon vinegar
1 tablespoon stock powder (bouillon)
1-2 tablespoon coconut oil
1/2 teaspoon oregano dried
1/2 basil dried
1/2 thyme dried
tamari and lots of black pepper to taste
A few tablespoons of water if needed
Vegan parmesan cheese for grating
Sprinkle of nutritial yeast
Cut union and garlic, grate the carrots. Heat up pan and add coconut oil fry the union until soft. Add the garlic and carrots, fry until soft. Add everything else except the cheese and nutritional yeast. Lower the temperature and let simmer as you boil your pasta.
Serve on a bed of pasta. Grate the veggie cheese and nutritional yeast on top.
Serve with a small green salad.
Do you love the whole egg benedict thing as a weekend hungover cure but want a veggie/vegan alternative? Then I can really recommend this recipe. Mushrooms on toasted bread with a fabulous cashew cream with sage.
Yum yum yum!
Mushroom with Sage and Cashew Cream
– 250g mushroom
– fresh sage
– garlic 1 clove
– squeeze of lemon juice
– 1 tablespoon of coconut oil
– salt and pepper
-1 cup of cashew pieces soaked for a few hours
– 1/2 cup water
– 1 tablespoon of vinegar
– 1 tablespoon of nutritional yeast
– 1 teaspoon of miso paste
– 1/2 teaspoon of salt
Fry the sliced mushroom in coconut oil, add the garlic, salt pepper, sage, salt, pepper and lemon juice. Toast the bread. Blend all the ingredients for the cashew cream in a high speed blender.
Assemble: the mushroom on the toast, add a large dollop of cream on top of the mushroom and sprinkle some chopped sage on top.