Category: Lunches

Seedy Chickpea Bread

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Seedy chickpea bread
Serves 14
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Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Ingredients
  1. (Makes 14 portions) ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  2. •7g dried yeast ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  3. •4 tbsp olive oil
  4. •250g gram flour or ground chickpeas⠀⠀⠀⠀⠀⠀⠀⠀⠀
  5. •100g ground almonds ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  6. •50g linseeds
  7. •100g mixed seeds (chia, sunflower, sesame, pumpkin etc)
  8. •1 sprig fresh rosemary (optional)
  9. •4 large free range eggs ⠀
Instructions
  1. Preheat oven to 190•C. Line a 2lb loaf tin with grease proof paper. Fill a jug with 375ml of lukewarm water, add the yeast and oil, then mix with a fork until combined and leave for 5 mins.
  2. Add the flour, ground almonds and all the seeds and rosemary into a large bowl with a pinch of Himalayan pink salt and make a well in the middle.
  3. Pour the yeast liquid into the floury well and add the beaten eggs also. Stir gently combining all the mixture together.
  4. Pour into your well lined loaf tin, and bake in the oven for 45 minutes! Enjoy!! 😁
https://lydiaslittlekitchen.co.uk/

Veg and Bean chilli

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Veg and bean chilli
Serves 4
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. •1/2 tablespoon coconut oil
  2. •1 onion, medium dice
  3. •1 garlic clove, minced
  4. •Pinch of pink himalayan salt
  5. •Freshly ground black pepper
  6. •1 bell pepper, medium dice
  7. •1 courgette, medium dice
  8. •2 tsp dried flaked chillies
  9. •2 tsp turmeric
  10. •2 tsp dried sage
  11. •1 can red kidney beans, drained
  12. •1 can cannelloni beans, drained⠀⠀⠀⠀⠀⠀⠀⠀⠀
  13. •2 cans chopped tomatoes
  14. •2 large handfuls spinach
  15. •3 small sweet potatoes, diced
  16. •Soy mince (optional) I cooked my chilli without.
Instructions
  1. Begin by steaming the sweet potatoes (I left the skin on mine) until soft.
  2. While the potatoes are steaming heat up 1 tsp coconut oil in a large pan on a medium heat. Add chopped onions and garlic and cook for a couple minutes. Add red pepper.
  3. When pepper is soft and onions are brown, add the rest of the coconut oil and the courgette, beans, salt, black pepper, chillies, turmeric, sage, and chopped tomatoes. Pop a lid on and let it bubble for about 8-10 minutes. Add in the washed spinach, sweet potatoes and mince (optional) and leave to simmer for a further few minutes.
  4. Serve with homemade guacamole and hummus 😘👌🏼
https://lydiaslittlekitchen.co.uk/

Courgetti Pasta with creamy Cashew and Lime sauce

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courgetti

 

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Courgetti Pasta with creamy Cashew and Lime sauce
Serves 1
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Prep Time
20 min
Prep Time
20 min
Ingredients
  1. •1 courgette
  2. •1 carrot
  3. •1 tomato
  4. •Handful of spinach leaves
For the sauce
  1. •1/2 cup raw cashew nuts
  2. •1/2 tsp Himalayan salt ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  3. •Juice of 1 lime
  4. •1 clove of garlic
  5. •1/4 cup water
  6. •4 big basil leaves
Instructions
  1. Spriralise the courgette and carrot and either serve raw or gently steam for a few minutes.
  2. To make the sauce: Bland the cashews until finely ground. Add the rest of the sauce ingredients into the blender or food processor and mix until smooth.
  3. Pop the noodles onto a plate and top with the creamy sauce. Add chopped tomato, spinach and some broken cashews for extra textures! 😛
https://lydiaslittlekitchen.co.uk/

Baked sweet potato topped with spiced, roasted chick peas

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Baked sweet potato topped with spiced, roasted chick peas
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
For the potato and chick peas
  1. •2 medium sweet potatoes
  2. •425 g can chickpeas, rinsed and drained
  3. •1/2 Tbsp olive oil
  4. •1/2 tsp each cinnamon and paprika
For the garlic herb sauce
  1. •1/4 cup (60 g) hummus
  2. •juice of 1/2 lemon (1 Tbsp)
  3. •1 tsp dried dill
  4. •1 cloves garlic, minced
  5. •1 tbsp Water or unsweetened almond milk to thin
Instructions
  1. Preheat oven to 180•C and line a large baking tray with foil. Rinse and scrub potatoes and cut in half half length ways.
  2. Rub the sweet potatoes with a bit of olive oil and place face down baking tray.
  3. Toss rinsed and drained chickpeas with olive oil and spices and place a the same tray or another tray depending on size. Roast in oven for 30 minutes.
  4. While the sweet potatoes and chickpeas are roasting, prepare your sauce by adding all ingredients to a mixing bowl and whisking to combine, only adding enough water or almond milk to thin so it’s pourable. Once the sweet potatoes are soft - transfer to a dish and top with the chick peas and herb sauce. I added parsley and tomatoes to finish 😘👌🏼
https://lydiaslittlekitchen.co.uk/

Vegan Vegetable Omelette

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Vegan Vegetable Omelette
Yields 2
An omelette with no eggs! What an idea. This stays together as an omelette should and tastes delicious too.
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Ingredients
  1. 1 tbsp milled flaxseeds ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  2. 1/2 cup chickpea flour (gram flour)
  3. 1/4 onion
  4. 1/2 pepper
  5. Handful of spinach ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  6. 6 cherry tomatoes ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  7. Pinch of turmeric ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  8. 1/2 tsp baking powder ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  9. Chilli flakes (optional) ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  10. Pinch Himalayan salt
Instructions
  1. In a bowl, add the flaxseeds and 1/4 cup warm water. Whisk and leave to one side.
  2. Chop the onion. Heat a pan with coconut oil and cook the onion until soft. When the onions are soft, add the spinach to the pan until it's wilted.
  3. Meanwhile, combine the chickpea flour, salt, baking powder, spices, your flaxseed mix and 1/2 cup water in a bowl and whisk to combine all the mixture. Add additional water if the batter is too thick.
  4. Chop the other veggies into small pieces and mix into the omelette batter, including the cooked onion and spinach.
  5. Add a little extra oil to the pan and drop the batter in. Spread it evenly in the pan, and cook on a low heat. Pop a lid over your pan and cook for 5 minutes. Once the batter has cooked through carefully remove with a spatula and serve with a lovely side salad.
https://lydiaslittlekitchen.co.uk/

Thai Pineapple Rice

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Thai Pineapple Rice
Serves 6
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 1 tbsp coconut oil
  2. •1½ cups chopped fresh pineapple
  3. •1 large red bell pepper, diced
  4. •½ bunch spring onions, chopped
  5. •1 clove garlic, chopped
  6. •½ cup chopped raw, unsalted cashews
  7. •2 cups cooked and chilled brown rice
  8. •1 tablespoon tamari
  9. •1 small lime, halved
  10. •Season with salt, to taste
Instructions
  1. Heat a large wok over medium-high heat and add one tablespoon of oil to the pan and add the pineapple and red pepper. Cook, stirring constantly, until the liquid has evaporated - about 3 to 5 minutes. Then add the green onion and garlic. Cook for another minute or two.
  2. Pour in the cashew nuts and cook, stirring constantly. Add the rice to the pan and stir to combine. Cook, stirring occasionally, until the rice is hot - about 3 minutes.
  3. Once all the contents are warmed through, remove the pan from heat. Add 1 tablespoon tamari and the juice from ½ of a lime and stir to combine. Season to taste with salt. Serve as a small dish or use as a side to a meal 😘👌🏼
https://lydiaslittlekitchen.co.uk/

Broccoli, Kale and Pine nut Fritters

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Broccoli, Kale and Pine nut fritters
Serves 4
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 3/4 cup broccoli, chopped into small chunks
  2. 1/2 cup buckwheat flour
  3. 1 tbsp pine nuts
  4. 1 cup kale, finely chopped
  5. 4 spring onions
  6. 1 tbsp lemon juice
  7. 2 eggs
Instructions
  1. Preheat oven to 180•. Toast pine nuts for 3 minutes (or until golden)
  2. Steam broccoli and kale for 5 minutes, until soft.
  3. Whilst the veg is steaming, combine all other ingredients in a large bowl. Add the broccoli and kale. Heat coconut oil in a frying pan and use a teaspoon to shape the fritters in the pan.
  4. Cook for a few minutes on each side, until browned. Serve with a squeeze of lemon. Viola!
Notes
  1. Makes 16 small fritters - serves 4.
https://lydiaslittlekitchen.co.uk/

Leek and Spinach Soup

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Creamy Leek and Spinach Soup
Serves 4
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 450g leeks
  2. 2 medium onions
  3. 225g spinach
  4. 2 tsp olive oil
  5. 60g cashew nuts
  6. 200ml soya milk
  7. 300ml vegetable stock
  8. 300ml water
  9. salt and pepper to taste
Instructions
  1. Slice the leeks and dice the onions.
  2. Place the leek and onion in a saucepan with the oil and sweat until soft. Add spinach and sweat until wilted.
  3. Process cashews in a food processor until finely ground, and then add the leek, spinach and onion mixture and the soya milk. Process until smooth.
  4. Pour the mixture back into the pan, add the stock and water, bring to the boil and simmer for 5 minutes. Add more water if too thick. Add salt and pepper to taste.
  5. Serve and enjoy! 😛
https://lydiaslittlekitchen.co.uk/