Tag: vegan

Healthy Pancake Round Up
February 5, 2016

Healthy Pancake Round Up

Pancake Day is upon us, rejoice!! And I have a little treat to help you celebrate: 17 Healthy Pancake Recipes gathered from the interweb, just for you. Much as I love traditional pancake day pancakes with a sprinkle of sugar and a dab of lemon, …

Baked Goods, Breakfast, Dessert
-
by Emma
-
10 Comments
Fruit & Nut Breakfast Cookies
January 27, 2016

Fruit & Nut Breakfast Cookies

These fruit & nut breakfast cookies are healthy, tasty, and easy to make for a convenient breakfast or snack! You know when your little, and you don’t understand why adults, who can do ANYTHING THEY WANT, opt for sensible high fibre breakfasts instead of, say, …

Baked Goods, Breakfast, Starters & Snacks
-
by Emma
-
5 Comments
Vegan Haggis
January 18, 2016

Vegan Haggis

This easy vegan haggis is chock full of spiced vegetables, lentils and wholegrains. Perfect for your Burns Night Supper!

Vegan Haggis- Emma's Little Kitchen

Vegan haggis: why?

Honestly, I’m not sure. One minute I was jotting down ideas for recipes to make in January, the next minute I was down a Burns Night– Vegetarian Haggis- Cyber Hole so deep, there was no way out. But if we can move past the randomness, you will see that this has a lot going for it.

Vegan Haggis- Emma's Little Kiitchen

Full of good stuff- Vegetables, pulses, and wholegrains, oh my! This is is so wholesome and nourishing, and incredibly filling to boot!

Flavour- The spices give this vegan haggis a smoky-spicy, salty-sweet flavour, that I find highly addicitve, and very January appropriate.

Obvious reasons– Surely this is preferable to the original, even to meat eaters?!

Vegan Haggis- Emma's Little Kiitchen

So rustle this up with some neeps and tatties, pour yourself a scotch, and enjoy!

Vegan Haggis
 
Print
Prep time
Cook time
Total time
 
This easy vegan haggis is chock full of spiced vegetables, lentils and wholegrains. Perfect for your Burns Night Supper!
Author:
Recipe type: Main
Cuisine: British
Serves: 6
Ingredients
  • ⅓ cup green lentils
  • ⅓ cup pearl barley
  • 2 tbsp olive oil
  • 1 large onion, finely chopped
  • 1 large carrot, finely chopped
  • 1 cup mushrooms, finely chopped
  • ½ tsp allspice
  • 1 tsp smoked paprika
  • ¾ cup rolled oats
  • 2 tsp marmite (or vegemite)*
  • 1½ cups vegetable stock
  • 2 tsp molasses
  • generous grind of black pepper
Method
  1. Preheat oven to 350F/175C.
  2. Grease a 500ml (2 cup/ ½ quart) pudding bowl, and set aside.*
  3. Put lentils and barley into a large pot, with enough water to generously cover everything by a few inches. Pop on the lid, and bring to a boil, reduce to simmer for about 30 minutes until the lentils and barely are tender. Keep an eye on it in case you need to add more water. Drain if necessary, and set aside.
  4. Meanwhile, in a large frying pan or skillet, heat the olive oil over a medium heat, Add the onion and carrot, and cook for about 5 minutes until beginning to brown. Stir in the mushrooms, and spices and cook for about 3 more minutes until the mushrooms start releasing their liquid. Next, add the oats, marmite, stock and molasses. Bring the pan to a boil, and reduce to simmer for about ten minutes until the liquid is absorbed and the mixture is thickened. Season generously with black pepper, and stir in the cook lentils and barely.
  5. Tip the mixture into the greased pudding bowl, and cover the top with foil. Bake for 30 minutes, remove the foil and bake for 30 minutes more until the haggis is cooked through and firm. Carefully tip out onto a plate and cut into wedges.

Notes

*I used a pudding bowl for this, but if you don’t have one to hand, you could bake it in a loaf tin instead, or even as individual portions in a muffin tin. If you went the muffin tin route you would need to reduce the cooking time significantly.

Haggis is traditionally served with “Neeps and Tatties“.

Adapted from this recipe.

 

 

Mains, Side Dish
-
by Emma
-
23 Comments
Dad’s Parsnip Soup
January 4, 2016

Dad’s Parsnip Soup

My Dad’s easy parsnip soup is my all time favourite! My Dad’s soup game is deliciously on point, and I feel it would be wrong, nay, CRIMINAL to keep this recipe to myself. Disclaimer: I use the word “recipe” loosely, as Dad is more of …

Soups & Stews
-
by Emma
-
13 Comments
Peppermint Hot Chocolate (Naturally Sweetened!)
December 18, 2015

Peppermint Hot Chocolate (Naturally Sweetened!)

Take a few minutes to relax this holiday season with a this naturally sweetened peppermint hot chocolate. Good grief! How on earth did it get to be this close to Christmas? It feels like only yesterday I was hunting for my maternity pants so I …

Drinks
-
by Emma
-
12 Comments
Sweet Potato Leek Butter Bean Curry
December 11, 2015

Sweet Potato Leek Butter Bean Curry

This vegan sweet potato leek butterbean curry full of flavor, incredibly easy to make, and will keep you warm all winter long.

Sweet Potato Leek Butter Bean Curry- Emma's Little Kitchen

Greetings from the chilly climes of West Michigan! We are back in our old stomping grounds to celebrate the wedding of my sister-in-law- and brother-in-law-to-be, and I’ve managed to snag some time to share this gorgeous sweet potato leek butter bean curry with you all.

Sweet Potato Leek Butter Bean Curry-Emma's Little Kitchen

One of my most popular recipes to date has been my roasted sweet potatoes and leeks in coconut curry sauce. It’s still a favourite of mine, but I thought it should get a little makeover to elevate it from side dish to main meal.

Sweet Potato Leek Butter Bean Curry- Emma's Little Kitchen

This upgraded recipe is beefed up with some glorious, meaty butter beans, and has some extra oomph from layering in some more spices. The resulting dish is a creamy, aromatic curry to keep you cosy all winter long.

Sweet Potato Leek Butter Bean Curry- Emma's Little Kitchen

Enjoy!

Sweet Potato Leek Butter Bean Curry
 
Print
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 tbsp coconut oil (or olive oil)
  • 1 medium onion, thinly sliced
  • 2 leeks, trimmed and thinly sliced
  • 3 garlic cloves, minced
  • 1 thumb sized piece of ginger, minced
  • 2 tsp curry powder
  • 2 tsp turmeric
  • 2 tsp cumin
  • chilli powder to taste (we have been omitting this to make it baby friendly!)
  • 2 medium sweet potatoes, peeled and cut into small chunks
  • 400ml low sodium vegetable stock
  • 1 tin of coconut cream
  • 1 tin of butter beans (400g)
  • 1tbsp honey or agave
  • juice of 1 small lemon (sub for lime if you wish)
  • small handful of fresh coriander to garnish
  • Rice, quinoa, naan, or whatever you fancy to serve alongside (or eat on its own!)
Method
  1. In a large lidded skillet, heat oil over a medium heat. Add onion, and sauté for about 3 minutes until beginning to soften. Add the leeks, garlic and ginger, and cook for a few minutes more until soft and aromatic.
  2. Stir in the curry powder, turmeric, cumin, and chili powder, and give everything a good toss around the pan.
  3. Add the sweet potatoes, stock, coconut cream,butter beans, honey and lemon juice. Stir to combine, and pop the lid on the pan. Bring to a steady simmer, and cook for 15-20 minutes, stirring occasionally, until the sweet potatoes are meltingly soft.
  4. Sprinkle coriander over the top of your curry, and serve with whatever grain you fancy.

Notes

Adapted from my roasted sweet potato and leek in coconut curry sauce recipe.

Chickpeas make a great substitute for butter beans if you can’t find them.

Mains, Soups & Stews
-
by Emma
-
13 Comments
Coconut Almond Maple Granola
November 30, 2015

Coconut Almond Maple Granola

This Coconut Maple Almond Granola is sweet, simple and delicately flavoured. I am a huge, HUGE fan of granola in the morning. I love the contrast between creamy tart yoghurt and the sweet crunch of toasty oats and nuts. I adore the wholesome boost of energy …

Breakfast, Starters & Snacks
-
by Emma
-
6 Comments
Autumn Veg Stew with CousCous
November 2, 2015

Autumn Veg Stew with CousCous

This Autumn Veg Stew is positively brimming with wholesome root veg, chickpeas and warming spices to keep you bright eyed and bushy tailed through this season of coughs and colds! Hi Pals! How was your weekend? Spooky Scary? Filled with ghosts and ghouls?! I must …

Mains, Soups & Stews
-
by Emma
-
10 Comments
One Pot Tomato Lentil Pasta
September 11, 2015

One Pot Tomato Lentil Pasta

This easy one pot tomato lentil pasta makes weeknight cooking a breeze!
One Pot Lentil Tomato Pasta- Emma's Little Kitchen

Although the basic premise of Emma’s Little Kitchen is to provide you with simple, approachable vegetarian fare, I will be the first to admit that I sometimes get a little carried away. I aim to keep things simple, but sometimes I stumble on a recipe that is SO TASTY, I assume you will forgive me for the extra dishes, or long cook time (exhibit A). A few weeks ago, I had a particularly “creative” week in the kitchen, that left my poor husband -the orderly scientist- tearing his hair out. I vowed that the following week I would stick to One Pot Wonders only, and I’m so very happy I did! Not only did I have more time on my hands, I discovered this beautifully nourishing, earthy, one pot tomato lentil pasta. The very epitome of simple, this dish has just a teeny list of ingredients, requires only one pot, and comes together in less than 30 minutes. Hurrah!!

One Pot Lentil Tomato Pasta- Emma's Little KitchenOne Pot Lentil Tomato Pasta- Emma's Little Kitchen

How about you? I would love to hear about your favourite one pot creations!

More One Pot Wonders on Emma’s Little Kitchen:

Black Bean Quinoa Chili

Lentil Spinach Coconut Curry

Spring Vegetable Barley Risotto

Sweet Potato Pineapple Curry

Vegetable & Barley Irish Stew

Favourite One Pot Wonders Elsewhere:

Curried Butternut Squash & Rice Skillet– Naturally Ella

Kale Quinoa & White Bean Soup– Simple Veganista

One Pot Pasta Primavera- Oh My Veggies

Skillet Tomato Casserole– Well Plated by Erin (husbands new favourite!!)

Summer Vegetable Skillet Lasagna– Oh My Veggies

One Pot Tomato Lentil Pasta

Enjoy!

One Pot Tomato Lentil Pasta
 
Print
Prep time
Cook time
Total time
 
This easy one pot tomato lentil pasta makes weeknight cooking a breeze!
Author:
Serves: 4
Ingredients
  • 1 tbsp olive oil
  • ½ medium onion, diced
  • 3 garlic cloves, minced
  • 2 large tomatoes, diced
  • 2 tsp dried thyme
  • pinch of red pepper flakes (optional)
  • ½ cup red lentils
  • 2 cups vegetable stock
  • 1 cup water (have more handy, just in case)
  • 2½ cups whole wheat rotini/fusilli (or pasta of choice)
  • Salt and Pepper to taste
  • Freshly grated parmesan or parsley to serve
Method
  1. In a large pot, heat olive oil over medium heat, and add onions
  2. Saute for a few minutes until softened and add the garlic, cook for a minute more
  3. Add tomatoes and thyme to the pan, and mix, cook for barely a minute, and add the lentils. Give everything a good mix so the lentils are coated in the onion-tomato mixture. Add the vegetable stock and water, and bring to a steady simmer
  4. Add the pasta to the pan, and cook with the lid on for about 12 minutes until the lentils and pasta are tender. Stir occasionally to make sure that your lentils aren't sticking to the bottom of your pan, if the lentils and pasta drink up all your liquid before the dish is cooked, add a splash more water
  5. Season with salt and pepper to taste, and serve with fresh parsley or parmesan

Notes

Red lentils work best in this dish as they break down into a creamy sauce-like constituency- delicious!

If I’m feeling a little indulgent I will mix extra parmesan (a few heaped tablespoons) into the tomato lentil mix at the end of cooking, this provides some extra creamy, nutty slightly salty goodness

Fresh thyme can be substituted for dry if you have it to hand, but you will only need about a tsp.

Mains
-
by Emma
-
31 Comments
Aubergine Tomato Chickpea Stew
September 2, 2015

Aubergine Tomato Chickpea Stew

This aromatic aubergine tomato chickpea stew makes the most of beautiful tomatoes and aubergines when they are at their peak. This aromatic aubergine, tomato and chickpea stew is one of the very first recipes I taught myself to cook as a teenager, and has become …

Mains
-
by Emma
-
12 Comments