I ordered some jerusalem artichokes from Abel & Cole and wondered what to do with them. So I decided to make a jerusalem artichoke and lentil soup recipe with them. I’m so glad I did as it was the most delicious soup that I’ve ever made, bar the tomato and lentil soup! Everyone in my family loved it! We were licking the spoon from the pot!
This delicious jerusalem artichoke and lentil recipe is perfect to have on cold winter days to warm you up! The lentils are a good plant-based source of protein.
Jerusalem artichoke is a great source of fibre. Also is a prebiotic and feed the good bacteria in your gut. Additionally it is a great source of potassium with around 800mg per serving! Potassium is very deficient in Western diets and helps to support your adrenal glands in making energy. I also helps to calm anxiety.
Jerusalem Artichoke and Lentil Soup Recipe
1tbsp coconut oil
1 large red onion
1x stick celery
1 large garlic clove
200g Jerusalem artichoke
1 litre of filtered water
1/4tsp Pink Himalayan salt
1/4tsp Black pepper
125g red lentils
First melt the coconut oil in a large metal soup pot.
Next chop the onion and celery and add to the pan. Sizzle for 5 minutes. Stop cooking before the onions get brown. Season with the salt and black pepper.
Then chop the garlic clove and and sizzle in the pan for 1 minute.
Now wash and chop up the jerusalem artichoke and carrots into chunks. Add them into the pan with the filtered water. Next sprinkle in the rosemary and thyme. Bring to the boil and then set a timer for 45 minutes. Reduce to a simmer on a medium heat.
When the timer reaches 30 minutes, pour in the red lentils.
Once cooked, take off the heat and leave to cool a little. Pour the soup into a blender and blitz for 30 seconds until it is a puree.
I was watching Tom Kerridge’s weight loss cooking show on TV last night, where he made a delicious-looking black bean burrito. This inspired me to create my black bean spread recipe. I love bean spreads! They’re so tasty! And I just happened to have a can of black beans in my cupboard! Rather peckish at lunchtime, I was inspired to blend the black beans into this delicious spread. It is very tasty spread on oatcakes or in a gluten free tortilla wrap with carrot sticks and Kalamata olives.
Nutritionally speaking, black beans are high in plant protein and make a great alternative to tuna if you are vegan. They are also delicious served in a bean and lentil curry. Black beans are commonly grown in Italy and you should be able to find them in your local supermarket.
Black Bean Spread Ingredients
1 400g can of black beans
1 small garlic clove
Half a lemon squeezed
1/2 tsp thyme
1/2 tsp rosemary
1/4 tsp sea salt
1/4 tsp black pepper
3 tbsp extra virgin olive oil
Firstly rinse the black beans and add to the blender. Now chop up the garlic and add in. Squeeze the juice of half a lemon into the mixture. Season with the thyme, rosemary, sea salt and black pepper. Finally pour in the olive oil.
Now blend on the lowest speed for 30 seconds. You may need to push down the mixture and blend again until all the beans are blended and you have a smooth spread.
Spoon the black bean spread into a glass container.
Store in the fridge and eat within 3-4 days.
Can be served as a dip with carrot and celery sticks, spread on oatcakes or added as a filling to a baked sweet potato! Enjoy!
This quick and simple gluten free tortilla wrap recipe can be made in around 30 minutes. It is much more satisfying to eat a homemade wrap than a shop bought wrap. it is perfect for a tasty lunch! You can add fillings such a hummus, avocado, tomato, carrot, cucumber or spinach.
Makes 4 wraps
150g Doves Farm gluten free white bread flour
1/4tsp sea salt
1/4tsp black pepper
3tbsp rapeseed oil
175ml filtered water
Firstly pour the flour into a medium sized bowl. Season with the sea salt, black pepper, thyme and rosemary. Now make a well in the middle of the flour. Pour in the rapeseed oil and some 1/3 of the water. Mix in with a fork or a whisk. Add another 1/3 of the water and again mix the flour into the water. Finally add the remaining water and mix thoroughly until you have a smooth batter.
Now put a large non-stick frying pan on a medium heat. Pour 3 tbsp of the batter into the pan and smooth out with the back of a spoon until you have a 1/4cm thick tortilla wrap. Cook for approximately 5 minutes on each side. Flip onto a plate. Repeat with the other 2 tortilla wraps.
You can serve the gluten free tortilla wraps immediately with your favourite filling or store in the fridge for 3 days. I like to make a wrap with hummus, spinach, carrot and avocado.
I was inspired to make this gluten free panini recipe after vegan cafe Loving Hut asked me to create vegan lunch recipe ideas. So I got cooking that weekend and came up with this gluten free panini recipe. It is a delicious vegan, gluten free lunch idea.
Makes 1 panini
150g gluten free white bread flour
1tsp quick yeast
1/2tsp sea salt
1tsp ground flaxseed or gram flour + 3tsp warm water
1tsp olive oil
100ml warm water
2 slices Violife Vegan Cheese
1 medium tomato sliced
Firstly use a piece of baking paper to oil a small bread baking tin.
Next add the flour, salt, yeast, sugar and ground flaxseed into a bowl and mix. Now create a well in the middle. Pour the oil and some of the water into the well and mix in. Gradually add more water and mix until you have a smooth dough.
Put the dough into the baking tin and smooth out until flat and even with the back of a spoon. Cover the baking tin and leave the dough to rise in a warm place for 30 minutes.
Preheat the fan oven to 200C.
Bake in the oven for 25 minutes.
Remove from the oven and leave to cool on a wire rack.
Slice in half lengthways. Fill with the vegan cheese and sliced tomato.
Finally cook on a griddle pan for 5 minutes on each side. Serve warm.
Store in an airtight container. Eat within 2 to 3 days.
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!
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.
Happy New Year everyone! I hope that 2016 is the best year for you yet!
Why not treat yourself to these tasty vegan pasties for tea! The pastry is made using gluten free flour and coconut oil instead of butter so it is 100% vegan goodness!
Makes 2 vegan pasties
200g Dove’s farm gluten free flour
100g Coconut oil
10tbsp Cold water
1tsp Coconut oil
1/2 Red onion
3 Medium mushrooms
3 Sprigs broccoli
1 1cm slice cabbage
1/4tsp Himalayan pink salt
1/4tsp Black pepper
1/2tsp Dried thyme
1/2tsp Dried parsley
1tbsp Rapeseed oil
Preheat the fan oven to 200C.
Add 1tsp coconut oil to a small casserole dish. Chop up the onion and add to the casserole dish with the sliced mushrooms. Fry in the oven for 10 minutes.
Meanwhile prepare the pastry. Weigh out the flour and pour into a bowl. Add the coconut oil and mash together with a fork until you have a texture of bread crumbs. Now add the water and using your hands mix the dough into a ball. Set aside.
Now prepare the other vegetables. Chop up the carrot into 0.5cm pieces as well as the broccoli. Slice off 1cm of the cabbage and cut into 1cm square pieces.
Remove the casserole dish from the oven and add the chopped vegetables. Season with salt, pepper, thyme and parsley. Return to the hot oven and bake for 30 minutes.
Now turn the fan oven down to 180C.
Roll out the pastry onto a floured surface until it is 0.5cm thick. Shaped into two circles. Add 3 tbsp of the vegetable filling into the middle of each circle. Pull the pastry over the filling to form a half moon shape. Press down the edges with you fingers.
Place the pasties onto the baking sheet on a baking tray. Brush each one with the rapeseed oil. Bake in the oven for 15 minutes.
This is my favourite meal and I eat it several times a week during the summer. These delicious quinoa and lentil burgers can be stored for 3-4 days and are quick to make for lunch or dinner. They are delicious served on my Avocado & Artichoke Salad with 3 tsp of hummus and a handful of bean sprouts.
Makes 4 Burgers
125g Red Split Lentils
500ml Filtered water
2tbsp Pumpkins Seeds
Handful Fresh Parsley
1/2tsp Ground coriander
1/4tsp Pink Crystal Salt
1tsp Coconut Oil
Soak the pumpkin seeds overnight.
Cook the quinoa and lentils in the filtered water for about 10 minutes or until all the water has been absorbed. Once cool, pour into the blender.
Cut up the carrot and add to a blender with the pumpkins seeds, parsley, coriander and salt. Blend for 1 minute.
Pour out onto a sheet of baking paper and roll out to about 1/2inch thick. Cut into 4 segments with a knife. Shape into round burgers.
Melt the coconut oil in a small non-stick pan. Place a burger in the hot pan and cook each side for 5 minutes on a low heat until golden and crisp.
Serve the quinoa and lentil burgers with your favourite salad.
Store in an airtight container in the fridge and eat within 3-4 days.
Baked sweet potato with hummus is one of my favourite meals to have for lunch or dinner. It is so easy to make, just put it in the oven and it is ready to eat in 45 minutes! Hummus is delicious as a filling for the baked sweet potato. You can find my homemade hummus recipe here.
1 Medium Sweet Potato
½ Ripe Avocado
30g Kidney Beans
1tsp Lemon Juice
1tsp Milled Flaxseed
1/4tsp Black Pepper
1/4tsp Pink Crystal Salt
Handful Spinach, Watercress & Rocket
Preheat the oven to 200C.
Rinse the sweet potato in cold water and pierce with a fork. Put on a baking tray and place in the oven for 45 minutes.
Remove from the oven and carefully transfer onto a plate. Cut in half lengthways and spoon the hummus into the middle. Place on top the diced avocado, kidney beans, lemon juice, turmeric, oregano, rosemary, salt and pepper.