Spuds! 

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Who doesn’t like potatoes, being Irish they’re part of my make up and I couldn’t live without them!

Yesterday I wanted something comforting as I was sporting a rather large hangover. Instead of resorting to reaching for a takeaway menu I decided to cook. 

Ingredients: 

Baby potatoes

Two cloves of garlic

Half a red chilli

Feta cheese

Avocado 

  
I chopped the potatoes and put in garlic, chilli & some paprika infused olive oil. Roasted them at 180 degrees for 50 minutes. 

When they’re done they’re nice and crispy, I topped with crumbled feta cheese and added a chopped avocado. Amazing flavours, I’ll be making this again! 

A x 

  

Quick lazy green curry

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When I say lazy I mean I’ve used a paste from a store. Peeling and chopping sweet potatoes is a struggle 🙂 

 I had asparagus in the fridge that probably wouldn’t have seen the next day so I needed to use them and what better way than in a curry! 

Chopped up everything below and added two teaspoons of paste

When they were getting soft in the pot I added a tin of coconut milk and left to get all fragrant & jazzy and make my kitchen smell amazing!

 
Added a few noodles et voilla, tasty, quick, lazy, healthy, fragrant curry 👌

  

Vegan stew

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I made this a few months back & loved it. I saw it on an episode of Come Dine with Me & wanted to re create. So wholesome & full of good stuff. 

Ingredients:

Sweet potato x 1

Tinned cherry tomatoes

Spinach x 1 bag 

Chickpeas x 1 tin

Garlic x 2 cloves 

Ginger x thumb sized piece 

Peanut butter x 2 tablespoons

Vegetable stock x 1 

Cumin x 1 teaspoon 

Paprika x 1 teaspoon

Red chilli x 1

Onion x 1

Method:

Add the spices, garlic and onion to the pot and let cook. 

Chop the sweet potato and add and cook until a bit soft. 

Add a handful of spinach. 

Add cherry tomatoes, stock and more spinach. 

Add peanut butter and chickpeas and let simmer for 20 minutes. 

Add the rest of the spinach near the end and let wilt. 

Serve with rice or just have it on it’s own.  

A x  

 

No hassle…

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I love hassleback potatoes, they just look so much prettier than regular spuds. 

I had this with cherry tomatoes & a Linda McCartney vegetarian burger. 

Just cut down the potato but not the full way (keep a wooden spoon underneath to stop the knife going the full way through) 

Bake for 45mins et voilla 

A x  

 

Hummus ask you a question

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I looooooove hummus, I could eat it straight from the bowl with no crudités just my messy fingers!

Whipped up a little batch this evening:

One small can of chickpeas

Two tablespoons of tahini

Two chopped cloves of garlic

Juice of half a lemon

Two tablespoons of almond milk 

Whizzed up in a blender with some celery sticks, really lovely satisfying snack. 

A x  

 

Baked eggs

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I know it doesn’t look very appetising or appealing but it tasted delicious! 

Chopped kale

Red pepper

Aubergine

Carrot

Onion

All cooked in a pan with some passata and chopped oregano. 

Then make to small wells in the mixture and crack eggs in. Leave to cook for a few minutes on the stove top then transfer to the oven to let the eggs finish off. I wolfed this down it was so tasty. 

Enjoy 

A x  

 

Pizza minus the guilt

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Vegetarian pizza is my desert island food. Once when I was a child, I was I interviewed on the local radio station and announced to anyone tuning in that morning that my favourite dinner was pizza! 

I made my own pizza sauce today using: 

Garlic

Fresh oregano

Organic passata 

A small piece of chilli 

  
I toasted a wholemeal pitta bread, cut it down the middle to make two pitta pizza bases, smothered the sauce on then added:

Chopped bell peppers

Onion

Fresh tomato

More fresh oregano and a mozerella/cheddar cheese mix. 

Whack in the oven for 20 mins et voilla. You’ll be glad you didn’t pick up the phone to the local pizza place!  

A x