Tag Archives: tomato

Vegan Chicken Wrap Recipe

I was asked by Loving Hut Southgate to come up with some vegan grab-and-go lunch recipes. So I came up with this idea. This vegan chicken wrap recipe makes a tasty lunch! You can fill the wrap with your favourite nutritious vegetables such as lettuce, tomato, cucumber or avocado to get some of your 5 a day!

Vegan Chicken Wrap Recipe

Serves 1

Ingredients

1 Gluten free wrap

1/4 Vegan spicy tofu chicken

3tbsp Vegan mayonnaise

1 Lettuce leaf

1/4 Avocado

1 Medium tomato

Instructions

Firstly make the vegan spicy tofu chicken and vegan mayonnaise.

Now place the wrap on a flat surface. Place a lettuce leaf In the middle of the wrap. Now put down a line of the vegan spicy tofu chicken. Add on the dollops of vegan mayonnaise. Next cut the avocado in half lengthways and cut one quarter into slices. Place the avocado slices on the wrap. Chop the tomato into slices and place on the wrap.

Finally roll up the wrap and cut in half. Enjoy!

Sweet Potato & Tomato Casserole

This chunky sweet potato and tomato casserole was inspired by a recipe I saw on Jamie Oliver’s Superfoods TV show. This recipe is a fabulous and delicious way to get vitamin A rich sweet potatoes into your diet.

I love the positive work that Jamie Oliver is doing to make people aware of the harm that sugar does to children and adults alike and is campaigning for a tax on sugary drinks. You can sign his petition here

Sweet Potato & Tomato Casserole

Sweet Potato & Tomato Casserole

Serves 2

Ingredients

3 tbsp Olive oil

1/2 Red onion

1 Garlic clove

3 Medium mushrooms

1 tbsp Tomato puree

1 can Plum tomatoes

1 Carrot

2 Medium sweet potatoes

50g Green beans

1 tsp Herbs de provence

1/2 tsp Sea salt

1/2 tsp Black pepper

65g Red lentils (optional)

Instructions

Preheat the oven to 200C.

Drizzle the olive oil into a casserole dish. Chop the garlic clove in half and add to the dish with the chopped onion and sliced mushrooms. Put into the oven and fry for 10 minutes.

Now take the dish out and add in the finely chopped carrot. Chop the sweet potato into 1 inch thick, chunky slices and add to the dish. Cut the ends off of the green beans, cut up into small pieces and add to the dish.

Finally pour on the tomato puree, plum tomatoes and water and season with the sea salt, black pepper and herbs de provence. Place in the oven and roast for 45 minutes or until the sweet potatoes are soft.

Serve warm. Buen provecho!

Sweet Potato & Tomato Casserole

Serving Size: 2

Sweet Potato & Tomato Casserole

Ingredients

  • 3 tbsp Olive oil
  • 1/2 Red onion
  • 1 Garlic clove
  • 3 Medium mushrooms
  • 1 tbsp Tomato puree
  • 1 can Plum tomatoes
  • 1 Carrot
  • 2 Medium sweet potatoes
  • 50g Green beans
  • 1 tsp Herbs de provence
  • 1/2 tsp Sea salt
  • 1/2 tsp Black pepper
  • 65g Red lentils (optional)

Instructions

  • Preheat the oven to 200C.
  • Drizzle the olive oil into a casserole dish. Chop the garlic clove in half and add to the dish with the chopped onion and sliced mushrooms. Put into the oven and fry for 10 minutes.
  • Now take the dish out and add in the finely chopped carrot. Chop the sweet potato into 1 inch thick, chunky slices and add to the dish. Cut the ends off of the green beans, cut up into small pieces and add to the dish.
  • Finally pour on the tomato puree, plum tomatoes and water and season with the sea salt, black pepper and herbs de provence. Place in the oven and roast for 45 minutes or until the sweet potatoes are soft.
  • Serve warm. Buen provecho!
  • http://www.katesvegancooking.co.uk/2015/09/15/sweet-potato-tomato-casserole/

    Red Lentil and Kidney Bean Curry

    Now that it’s Autumn, it’s a great time to start cooking curries again! The warming, spicy flavours of this delicious red lentil and kidney bean curry are perfect to warm up on a chilly day!

    Red Lentil and Kidney Bean Curry

    Serves 4

    Ingredients

    1tbsp                          Coconut Oil

    1                                 Red Onion

    1                                 Garlic Clove

    ½ tbsp                        Ground Cumin

    ½ tbsp                        Ground Coriander

    ½ tsp                          Ground Turmeric

    ½ tsp                          Cayenne Pepper

    ½ tsp                          Ground Ginger

    ½ 500g can                Passata

    400g can                    Coconut Milk

    125g                           Red Lentils

    400g can                    Red Kidney Beans

    600ml                         Filtered Water

    300g (75g/serving)      Brown Rice

    ¼ tsp                          Pink Crystal Salt

    ¼ tsp                          Black Pepper

    Instructions

    Pour the brown rice into a pan of filtered water at the ratio 1:2 brown rice:water. Bring to the boil and then simmer for 40 minutes on a low heat. Do not stir.

    Melt the coconut oil in a medium pan. Add the chopped onion and stir. When the onions start to brown, add in the chopped garlic. Next add the spices and stir to mix in.

    Now add the passata, coconut milk and red lentils. Simmer on a low heat for 20 minutes stirring regularly. Add in extra water if necessary. Finally stir in the red kidney beans and heat for another 5 minutes. Season with salt and black pepper.

    Serve the curry with the brown rice. Enjoy!

    Red Lentil and Kidney Bean Curry

    Serving Size: 4

    Red Lentil and Kidney Bean Curry

    Ingredients

    • 1tbsp Coconut Oil
    • 1 Red Onion
    • 1 Garlic Clove
    • ½ tbsp Ground Cumin
    • ½ tbsp Ground Coriander
    • ½ tsp Ground Turmeric
    • ½ tsp Cayenne Pepper
    • ½ tsp Ground Ginger
    • ½ 500g can Passata
    • 400g can Coconut Milk
    • 125g Red Lentils
    • 400g can Red Kidney Beans
    • 600ml Filtered Water
    • 300g (75g/serving) Brown Rice
    • ¼ tsp Pink Crystal Salt
    • ¼ tsp Black Pepper

    Instructions

  • Pour the brown rice into a pan of filtered water at the ratio 1:2 brown rice:water. Bring to the boil and then simmer for 40 minutes on a low heat. Do not stir.
  • Melt the coconut oil in a medium pan. Add the chopped onion and stir. When the onions start to brown, add in the chopped garlic. Next add the spices and stir to mix in.
  • Now add the passata, coconut milk and red lentils. Simmer on a low heat for 20 minutes stirring regularly. Add in extra water if necessary. Finally stir in the red kidney beans and heat for another 5 minutes. Season with salt and black pepper.
  • Serve the curry with the brown rice. Enjoy!
  • http://www.katesvegancooking.co.uk/2014/09/17/red-lentil-and-kidney-bean-curry/