Category: Mains

Triple nut, apple and apricot stuffing balls

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Triple nut, apple and apricot stuffing balls
Serves 6
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Ingredients
  1. •1/2 red onion, finely chopped
  2. •150g mixed nuts (I used almonds, hazelnuts and pecans), finely chopped
  3. •240g cooked green lentils ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  4. •30g gf breadcrumbs ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  5. •1 small apple, grated
  6. •1 medium free range egg ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  7. •5 dried apricots, finely chopped
  8. •small bunch of sage, chopped
  9. •1 tsp mixed herbs ⠀
Instructions
  1. Preheat oven to 180•C. Sauté onion in frying pan until slightly soft and browned.
  2. Set 2 tbsp of nuts to one side to use on the outside of the balls.
  3. Put ALL ingredients into a mixing bowl and combine until all stuck together. Line a baking tray with grease proof paper and a little coconut oil.
  4. Scoop out walnut-sized chunks of stuffing, roll into balls, then roll in the plate of chopped nuts to coat. Place on baking tray and cook for 20-25 minutes in the oven. Let them cool for a few minutes before serving to firm up. 👌🏼☺️
Notes
  1. Makes 18 balls. Serves 6.
https://lydiaslittlekitchen.co.uk/

Christmas Day Nut Roast

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Christmas Day Nut Roast
Serves 6
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Ingredients
  1. •100g almonds
  2. •100g pecans ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  3. •75g cashews
  4. •20g chia seeds ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  5. •35g dried cranberries ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  6. •80g uncooked kale ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  7. •50g spinach ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  8. •1 red onion, finely chopped ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  9. •1 carrot, grated
  10. •1 parsnip, grated
  11. •1 can chopped tomatoes ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  12. •2 medium free range eggs
  13. •1/2 tsp fresh sage, finely chopped
  14. •1 sprig fresh rosemary, finely chopped ⠀
  15. •1 tsp paprika ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  16. •3 garlic cloves, finely chopped ⠀⠀⠀⠀⠀⠀⠀
  17. •coconut oil for greasing ⠀⠀⠀
Instructions
  1. Preheat oven to 180•C. Sauté the chopped onion and garlic until brown. Chop the nuts into small pieces - don't blitz in a food processor too much or they'll turn to powder and you won't get any texture.
  2. Boil water in a pan. Add kale and spinach and blanch for 60 seconds. Drain the veg and chop loosely.
  3. Add ALL ingredients into a large mixing bowl. Mix well with your hands. Grease •2lb loaf tin (7.5" x 5 x 3) with a little coconut oil and then line with grease proof paper.
  4. Place the mixture into the loaf tin. Cover with foil and bake for 10 minutes. Remove the foil and bake for a further 30-35 minutes. Leave to cook for a few minutes after baking and then remove from tin. Enjoy 😛☺️
https://lydiaslittlekitchen.co.uk/

Gluten-free Pizzas

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pesto-and-tomato-pizzas2

 

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Gluten-free Pizzas
Serves 1
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
For the base
  1. •200g gluten free flour ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  2. •1/2 tsp himalayan rock salt
  3. •2 tbsp olive oil ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  4. •7g fast action yeast ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  5. •1 tsp ground black pepper ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  6. •125-150ml warm water ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  7. •1 tbsp chopped/dried rosemary
👉🏼Pesto toppings
  1. •vegan pesto
  2. •grilled courgette
  3. •steamed brocoli ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  4. •toasted pinenuts
  5. •caramelised onions
🍅Tomato toppings
  1. •tomato pureé
  2. •canned chopped tomatoes ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  3. •caramelised onions
  4. •spinach
  5. •avocado
Instructions
  1. Preheat oven to 200•C. Put all ingredients into a bowl except water, and mix well. Slowly add enough water to make the flour blend soft but not sticky. Knead until the mixture comes together. (For pesto pizza base I also mixed in 1 1/2 tsp pesto and handful of toasted pine nuts also)
  2. Gather the mix into a ball and cover with cling film for 15 minutes. (Start preparing the toppings)! ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  3. Cover a pizza tray in tin foil or baking paper and very lightly oil. Roll out dough to about 1/2cm thick. Place on pizza tray. Cover in tomato purée/pesto and cook for 10 minutes. Add the rest of your toppings and cook for another 5-10 minutes.
  4. Add avocado and enjoy! 😛
Notes
  1. I couldn't decide if I fancied a pesto or tomato base soooo I made both. This recipe will only make 1 large pizza!
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/

Coconut Lentil Daal, with Coconut Rice

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Coconut Daal and Coconut Rice
Serves 6
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Coconut lentil daal
  1. •1 tbsp coconut oil
  2. •500g dry lentils
  3. •1 tbsp grated ginger ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  4. •2 cans coconut milk
  5. •2 cups water
  6. •1 tbsp chopped fresh chilli
  7. •1 tsp cumin
  8. •1 tsp turmeric ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  9. •2 white onions
  10. •1 clove garlic
  11. •2 handfuls spinach ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  12. •pinch salt
  13. Coconut Rice
  14. •300g brown basmati rice
  15. •1 cup coconut milk
  16. •300ml water
Instructions
  1. Melt 1 tsp coconut oil in a large pan. Add the tumeric, cumin, ginger, onions and garlic and cook until soft.
  2. Add the remaining coconut oil and the lentils, water and coconut milk. Cook until the lentils have absorbed all the liquid.
  3. Once almost all water has been absorbed add in the spinach and chillies. Viola! 😘👌🏼
  4. For the coconut rice, simply add the rice and both liquids into a saucepan and cook on low heat until the all of the liquid has been absorbed.
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/

Spinach Indian Fritters

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Spinach Indian Fritters
Serves 12
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Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Ingredients
  1. •1 cup chickpea flour ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  2. •1 tbsp ground cumin ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  3. •3/4 tbsp oregano ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  4. •3 shallots (medium, diced finely) ⠀
  5. •2 chillies (diced finely) ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  6. •3 cups baby spinach (loose, chopped finely) ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  7. •1 tsp sea salt (more/less to taste)
Instructions
  1. Combine chickpea flour, oregano, cumin and salt in a bowl. Whisk to combine. Wilt the spinach in a steamer or frying pan.
  2. Add chopped onion, chillies and spinach to the flour mixture. Gradually add your 1 cup of water in stages to the spinach/flour mixture. Stir to combine. You may not need to use all of the water you have, or you may even need to use more.
  3. Stop adding water once you have achieved a thick batter that can be dolloped into mounds.
  4. Heat 1 tbsp coconut oiling a frying pan and fry fritters for 3 minutes per side, or until golden brown.
https://lydiaslittlekitchen.co.uk/

Rice, Kale and Coconut Skillet

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Rice, Kale and Coconut Skillet
Serves 2
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Ingredients
  1. 1 tsp coconut oil
  2. 1 clove garlic, chopped
  3. 1 bunch spring onions, chopped
  4. 1 red pepper, sliced
  5. 3 handfuls kale
  6. 1 cup coconut flaks
  7. 1 cup cooked rice (I used wild rice)
  8. 1 lime
  9. Salt to taste
Instructions
  1. Cook rice as states on packet. Whilst rice is cooking heat coconut oil in a large pan on low heat and add the spring onions and garlic. Leave for a couple of minutes to brown and then add slices of red pepper.
  2. When the pepper has softened add the kale and keep on the heat until wilted.
  3. Remove kale mix from pan to a bowl. Add a little extra oil and put the coconut flakes into the pan. Stir and cook until golden brown. Add the cooked rice to the coconut in the pan and stir until mixed together. Transfer the kale mix back into the pan and cook everything together for a few minutes.
  4. Put everything into a dish and squeeze the juice of half a lime over the dish. Serve and enjoy!
https://lydiaslittlekitchen.co.uk/

Vegan Lentil Curry

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Vegan Lentil Curry
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Ingredients
  1. 1 onion, chopped
  2. 1 garlic clove, chopped
  3. 1 cup dried lentils
  4. 1 tsp fresh ginger, grated
  5. 1 tsp turmeric
  6. 1 tsp oregano
  7. 1 1/2 tsp cumin
  8. 1 fresh chilli, finely chopped
  9. 1 can chopped tomatoes
  10. 1 can cannelloni beans
  11. 2 carrots, chopped
  12. 1 aubergine, chopped
  13. 1 red pepper, chopped
  14. 100g green beans, halved
  15. 150g spinach
  16. 1 cup veg stock/bouillon
Instructions
  1. Cook the lentils in a pan following instructions on the packet, until water is absorbed and it is the texture of a thick paste.
  2. Heat a large pan with oil on a low heat. Cook the onions, garlic and ginger until brown. Add the turmeric, oregano and cumin and stir for a few minutes.
  3. Pour in the cans of tomatoes, beans and bouillon stock, and add the cooked lentils. Stir and let it start to bubble.
  4. Combine the chopped vegetables and chilli, mix well and pop the lid on the pan. Leave for about 20-25 minutes for the vegetables to soften. Stir every 5 minutes to make sure the lentils aren’t sticking to the bottom of the pan.
  5. Once the vegetables are soft, turn off the heat. Serve with rice.
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/

Potato Salad with vegan Coconut Bacon

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Potato salad with Coconut Bacon
Serves 2
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
For potato salad
  1. •500g baby potatoes, chopped in quarters
  2. •1/2 red onion, chopped
  3. •1 garlic glove, chopped
  4. •1 cup coconut bacon
  5. •2 fresh parsley leaves ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  6. •2 tbsp mayonnaise (vegan)
  7. OR
  8. •2 tbsp chargrilled aubergine pesto
For coconut bacon
  1. (Makes 1 cup) ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  2. •1 1/4 cups coconut flakes
  3. •1 tbsp tamari sauce (or soy sauce)
  4. •3/4 tbsp maple syrup
  5. •1/2 tbsp sesame seed oil
  6. •1 tbsp liquid smoke
Instructions
  1. Steam potatoes for about 10-15 minutes until tender. Meanwhile, heat a little oil in a pan and add onion and garlic, cook until browned - about 5 minutes.
  2. Cool the potatoes and transfer to mixing bowl. Add mayonnaise/pesto, onions and coconut bacon. Chop parsley and mix through. Stir through aubergine pesto if you would like to add this too for a different, extra flavour.
To make the coconut bacon
  1. Preheat oven to 150•C for fan oven. Add the coconut flakes into mixing bowl. Add all other ingredients and combine.
  2. Transfer to baking tray and cook in oven for 15 minutes. Check on it every 5 minutes as it can burn easily. It will crisp up when it starts to cool down.
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/

Spiced apple & butternut squash risotto

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Spiced Apple, Butternut Squash and raisin risotto
Serves 4
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Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Ingredients
  1. •2 cups of chopped butternut squash
  2. •2 apples, chopped into small chunks
  3. •1 1/2 cups risotto rice ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  4. •1 onion, diced
  5. •1/2 cup raisins
  6. •1/2 tsp ground cinnamon
  7. •1/2 tsp nutmeg ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  8. •1/2 tsp ground ginger⠀⠀⠀⠀⠀⠀⠀⠀⠀
  9. •6 cups vegetable stock ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  10. •1 tbsp olive oil
  11. •1 tbsp maple syrup
  12. •salt and pepper to taste
Instructions
  1. Mix chopped apple and squash with all spices, oil and maple syrup. Place on baking tray.
  2. Roast for 25 mins at 200•C.
  3. Sauté onion in frying pan until golden. Add rice and stir for a few minutes. Add the liquid stock gradually until rice is soft. Add raisins near to the end.
  4. Once all the liquid has been absorbed by the rice mix in the roasted apple and squash and serve! Add salt and pepper to taste 👌🏼
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/