Chickpea Tikka Masala

 

vegan-easy-chickepea-tikka-malasa-3

 

Chickpea Tikka Masala

Serves 8

2 tablespoons coconut oil
1 large onion, finely chopped
2 garlic cloves – crushed
1 x 2-inch piece of ginger, finely chopped in to a paste
1 tablespoon Garam Masala
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons paprika
1 teaspoon turmeric
½ teaspoon cayenne pepper
3 tins of chickpeas, drained and rinsed
2 tins of chopped tomatoes (or pasata if you prefer)
1 can full fat coconut milk
1 teaspoon arrowroot powder
Salt to taste
Fresh chopped coriander

Directions

Heat oil in a large saucepan over medium-high heat. Add onions, a pinch of salt, and sautè until clear, about 6 minutes stirring every now and then. Add garlic and sautè for 1 more minute.
Add ginger and spices and sauté until fragrant, about 30 seconds.
Add chickpeas and diced tomatoes, bring to a boil, lower to a simmer and cook for 15 minutes.
Stir in coconut milk and simmer for 5 more minutes.
In a small bowl whisk arrowroot with 2 tablespoons of water. Stir in the chickpea mixture and cook for 5 more minutes or until the gravy has thickened.
Take a taste and adjust seasoning if needed.
Remove from the heat, sprinkle with chopped fresh cilantro and serve with basmati rice & my 3 ingredient naan bread 

Munch up 🙂

 

No milk….no flu

Almond milk

Photo courtesy of RawLifeHealthShow.com

Okay guys, I am NOT here to preach, let me start with that. What this blog post is about is sharing my experience when I cut out cows milk. I started using unsweetened almond milk instead of cows milk (the slimline that I have used for years) as I’m always open to trying new things and had read that most people are intolerant to milk. My tea in the mornings — made with almond milk. My organic buckwheat flakes — covered in almond milk for breakfast or as a night snack. A berry and avocado smoothie — made with almond milk and I have to say it was lovely and lighter than smoothies using yogurt.

I ran out of almond milk one morning, and it’s not an item you can just get in any shop, well, not in Ireland anyway. So, there was milk in the fridge that was for the hubby, I decided I would use it for my tea as I always have a cup of tea first thing. First off, it tasted REALLY weird and heavy if that makes sense? Then an hour later my congestion and cold / flu-like symptoms came back. I did not put two and two together until I came across an article on Facebook about dairy not being good for you and actually being the cause of osteoporosis. I was shocked but had an ah-ha moment! A lady had commented mentioning about congestion and flu-like symptoms. So I made a decision to not use cows milk, even if I had no almond milk left. Now, you have to make sure you get the unsweetened almond milk as the normal one is FULL of sugar.

I have also tried coconut milk in my tea, it’s like one big cup of holiday! It reminds me of sun cream, which is nice but I prefer the almond milk.

Let me know your thoughts…

Have you tried almond milk?

How do you feel about all these studies?

Vegetarian Mini Frittatas

Meatless Monday – Mini Frittatas

Veggie Frittata

Veggie Frittata

These little frittatas are so tasty and the great thing about frittata is you can put nearly anything you have in the fridge in to them and they will still taste GREAT! They cook very quickly – I baked them in the oven and they only took 20 minutes. This mixture can be made in to mini-mini frittatas  and would be perfect as canapès – cook them in a mini muffin tray or silicone mini muffin tray.

The ingredients below made three mini frittatas in ramekins that measured 9.5cm in diameter and 5cm in height.

Ingredients

  • Spray oil
  • 1 medium white onion – sliced
  • 1 small carrot – small Julienne (I used my Julienne peeler so they are really thin)
  • 50g Butternut Squash – Julienne (same as above)
  • 1/2 garlic clove – crushed
  • 1 tsp of paprika
  • 6 Small Broccoli florets
  • 4 Free range medium eggs
  • Splash of skimmed milk
  • Freshly ground black pepper
  • 6-8 Sun-dried tomatoes roughly chopped
  • Handful of raw baby spinach roughly chopped
  • 30g / 2 tbsp Parmesan – grated
  • 30g / 2 tbsp Mature Cheddar

Instructions

  1. Preheat oven to 200’c / 400’f
  2. Heat a frying pan / wok and spray with oil and spray oil or butter the ramekins
  3. Once heated to a medium heat add the onions and cook until soft and translucent. Add the carrots butternut squash and stir fry. Turn the heat down and add the garlic stir making sure not to burn as it will go bitter. Add the paprika and spinach, cook for 2-3 minutes and take off the heat.
  4. Steam the broccoli for a couple of minutes until al-dente as they will cook more in the oven
  5. Mix the eggs and milk together with freshly ground pepper
  6. Add the sun-dried tomatoes, spinach,  broccoli and mixture from the frying pan
  7. Mix really well and add parmesan
  8. Pour the mixture 3/4 way up ramekins as they will rise and you don’t want the mixture to overflow in the oven
  9. Bake for 20 minutes then serve with some tomato chutney.

 

These are also great for breakfast on the go, bake in a muffin tin for 20 mins and cool store in the fridge overnight. In the morning heat for 30 seconds in the microwave and eat on the go!

Happy Monday folks!

Buckwheat & Walnut Bread > Gluten-free

This is such a treat for you guys 😉 This is a recipe from my brand new Gluten-free Bread book which is available on amazon. The US link is here

As I mentioned in my WIAW post earlier I have had this bread nearly every morning for a week! It is just so nice, I know self praise is no praise but I have had some awful gluten-free breads in my time! Fresh with soup or toasted with a range of toppings, it is very adaptable. The recipe is easy too ~ no need to proof the dough 🙂

buckwheat walnut bread

Prep Time: 10 minutes

Cook Time: 50 minutes

Ingredients:

  • 1 ½ cup /145g buckwheat flour
  • 1 cup / 100g almond flour
  • 1 tablespoon baking powder
  • ¼ / 30g cup walnuts – roughly chopped
  • Handful sunflower seeds
  • 3 tablespoons natural yogurt (I use low fat)
  • 1 ¾ cup / 415ml of buttermilk
  • 1 teaspoon treacle
  • 1 teaspoon honey

Directions:

  1. In a bowl combine the buckwheat flour, almond flour, walnuts and baking powder
  2. Make a well in the center and add the yogurt, honey and buttermilk
  3. Add the sunflower seeds and treacle
  4. Pour the mixture in to the bread tin and bake for 35 minutes
  5. Check to make sure the top is not burning, if it is cover with foil before returning back to the oven for 15 minutes
  6. Remove from the oven and insert a skewer to check if it is done. Leave in the tin for 10 minutes before putting on to a wire rack to cool completely before slicing

Steamed mussels in white wine sauce

Mussels in white wine sauce

Mussels in white wine sauce

Mussels in white wine sauce always reminds me of being on holidays. I have to admit I wasn’t a great fan of them to start with but they have grown on me A LOT! This recipe is so quick and easy to prepare. Serve with lemon wedges on the side and also in a finger bowl with hot water to clean your fingers afterwards (it is a little messy but worth it!) A freshly baked french stick to mop up the sauce afterwards is a great accompaniment, if you are that way inclined 🙂

Ingredients

  • 1kg of live mussels
  • 50g garlic butter
  • Splash of oil
  • 100ml cream
  • 1 glass white wine
  • Lemon wedges

Method

  1. Start by preparing your mussels. Peel off any beards or seaweed that is left on the shells. If any of them are open give them a little knock and if they do not close discard them.
  2. Wash the mussels in cold running water and give them a scrub
  3. Heat a large pan of frying pan (with a fitting lid) and add the garlic butter and oil
  4. Once melted add the wine and turn the heat up
  5. When the wine is boiling turn add the mussels. Put the lid on and cook (steam) for about 1 minute shaking every now and again
  6. Put the lid back on and cook until the mussels are open (3-4 minutes)
  7. Pour mussels in to a warmed bowl. Add cream to the pan stir until thickened then pour over the mussels

Yes it really is that easy!

What are your favorite dishes that remind you of holidays?

Do you recreate dishes at home you have eaten while on holiday?

 

Easy Peasy Tomato Soup Recipe

Tomato Soup

 

This soup is delicious and so easy to make. Great for lunch or if hungry between meals a mug of it will keep you going. Its only 77 calories per serving so great for anyone watching the calories. You can jazz this up too with some cheese croutons on top – perfect for a starter at a dinner party.

Ingredients

  • Spray oil
  • 1 onion – roughly diced
  • 2-3 carrots – roughly diced
  • 1 clove of garlic – crushed
  • 2 Tomatoes de-skinned and roughly chopped (See note)
  • 400g (1 tin) of tomatoes
  • 1 litre of Chicken / Veg Stock (Homemade or bought)
  • 1/4 tsp cayenne pepper (optional)
  • 1 tsp paprika
  • Handful of fresh Basil – torn at the end just before adding to the soup
  • Freshly ground black pepper

Note: To de-skin the tomatoes make a cross on the bottom of the tomatoes and put in to a narrow bowl or measuring jug and cover completely with boiling water. After 1-2 minutes remove the tomatoes, be careful not to burn yourself. Peel the skin off the tomatoes and roughly chop.

TomatoDe-skin tomato

Instructions

  1. Heat a saucepan on a medium heat and spray a few times with spray oil. Add the onions and cook until translucent and soft
  2. Add the carrots and garlic, stir everything. Dont let the garlic burn as it will become bitter
  3. Add the de-skinned tomatoes and tinned tomatoes, stock, spices and seasoning
  4. Bring to the boil and then simmer for 15-20 minutes until the carrots are cooked. Taste for seasoning
  5. Whizz the soup up with a hand blender or put in food processor add the torn basil
  6. Serve with homemade brown bread or banana and walnut bread 

Soup season is upon us and I love coming up with new tastes in soup, you can almost never go wrong. Potato and Pepper and Tom Yum soup is a few  other of my faves….

What is your favourite soup for winter?

What is the strangest or most exotic soup you have tasted?

What I ate Wednesday #6 Oven ‘Fried’ Chicken

wiaw fall into good habits button

Its that time of the week again – What I Ate Wednesday time over at Peas and Crayons! Big shout out to Jenn and all the other bloggers in the party!

This week’s dish is Homemade Oven ‘Fried’ Chicken Goujons – they are so healthy and crunchy you wont believe they are not deep fried.

Makes 10-12 goujons

Crunchy Oven Baked Chicken Goujons

Crunchy Oven Baked Chicken Goujons

Ingredients

  • 2 Chicken breasts cut in to Goujons (5-6 per breast)
  • 2 Heaped Tbsp of low fat natural yogurt
  • 4 Rye crackers (I use ryvita)
  • 1 Cup of cornflakes
  • 2 Tsp of cajun seasoning
  • 1 Tsp paprika
  • 1 Tsp garlic powder
  • 1/2 Tsp of Sea salt & freshly ground black pepper
  • Spray oil

Chicken goujon

Instructions

  1. Pre-heat oven to 200’c
  2. Whizz the cornflakes up until very fine put in to a bowl then do the same with the rye crackers and mix together with the cornflakes
  3. Put the yogurt in to a bowl and add half a tsp of the cajun seasoning and mix well
  4. Add the garlic powder, the remainder of the cajun, paprika and salt and pepper to the cornflake mixture
  5. Dip each chicken goujon in to the yogurt mixture and with your other hand put it in to the cornflake mixture, coat well and place on to a plate.
  6. When all the goujons are coated spray a baking sheet with spray oil and add the goujons spray the goujons and cook in the oven for 10 minutes and turn. Cook for a further 10 minutes, until golden and crisp
  7. Serve with salad and dips of choice (sweet chilli mayo being ours)
Crispy Chicken Goujons

Crispy Chicken Goujons