Autumn is definitely here, and it’s time to break out the one pot comfort food recipes. I love recipes that I can make from what I usually have in a cupboard or the fridge and this one of them. Dried yellow split peas are really cheap, and packed full of protein and fibre. They also work brilliantly in Indian dishes like dhal.
This is a really rich satisfying, cheap and easy to make meal. Perfect for chilly days when you want something nutritious and satisfying. It’s also packed with lovely warming flavours like ginger, chilli and garlic.
This soup freezes well or can live in your fridge for 3-4 days.
1 Leek (finely sliced)
2 Carrots (grated)
250 Grams Yellow split peas
1 Litre Vegetarian stock (I used 2 stock cubes to make this)
Thumb sized piece of ginger (grated), or 1 Tsp of ground ginger if you don’t have the fresh stuff)
1 Tsp Tumeric
3-4 Cloves of garlic (minced)
1 Tsp Chilli powder
1 Tbsp Vegetable Oil
Heat the oil in large pot over a medium heat, and add the leek and carrot. Cook for 5-10 minutes until soft
Add the rest of the ingredients and stir. Turn up the heat bring the soup up to just before the boil
Reduce the heat and simmer for 45 minutes, stirring occasionally
Serve topped with toasted hazel nuts or pumpkin seeds for a little extra crunch
Sometimes if you’ve been overindulging your body tells you to eat something healthier. When that happens, this what you should be eating. Packed full of flavour and protein these little falafel are great as the protein element of a main meal or in wraps for a tasty and filling packed lunch. These falafel are baked rather than fried, which helps make them even healthier.
I made these with cannelini beans, (I thought I had chickpeas in the cupboard, but you could probably use any type of tinned beans). These are also gluten free and suitable for vegans.
400 Gram Can of cannelini beans or chickpeas
2 Tablespoons Porridge oats
Juice of 1/2 a lemon
1 Tablespoon Tahini
2 Cloves of garlic (roughly chopped)
100 Grams Spinach
1 Teaspoon Salt
Handful of Coriander or parsley (toughly chopped)
Tablespoon Sesame Seeds (optional)
Oil for spraying
Preheat your oven to 180 degrees (Celsius)
Add all ingredients (except the sesame seeds) to a food processor and blend until you have a smooth mix
Line a baking sheet with parchment, the falafel mix should be quite soft, so I used a tablespoon to scoop the mix on the baking sheet.
Sprinkle with sesame seeds if you are using them and bake for 15 minutes before turning them and bake for another 15 minutes
My brother made this soup for me and I loved it. He only gave me the recipe on condition of a name check, so thanks Michael.
This is proper comfort food, and while the recipe is Vegan friendly it’s a really hearty stick to your ribs meal in a bowl.
400 Gram Tin of cannelini beans
2 Stalks of celery (fine chopped)
2 Carrots (grated)
1 Onion (finely chopped)
1 Vegetable stock cube (or tablespoon of buillion powder)
2 Cloves of garlic (crushed or very finely chopped)
1 Tbsp Oil
500 ml Boiling water
Add the oil to a deep sauce pan and heat over a medium heat
Add the onion and fry gently for 5 minutes until the onion softens but doesn’t colour
Then add the carrot and celery and cook gently for an other 10 minutes
Stir in the garlic and beans (including half the water they came in), crumble in the stock cube, add the boiling water and stir well. Check the seasoning and add salt and pepper if you feel it needs it
Simmer for 10-15 minutes until the the vegetables are soft and then serve with crusty bread
Potato salad is lovely summer dish, but not everyone is a fan of mayonnaise.
This version is a little bit lighter and can be enjoyed by vegans too.
Waxy potatoes are probably best, but either is fine. This is such a great side dish, it goes with virtually everything.
750 Grams Potatoes (cut into 4-5cm chunks, I like to leave the skins on but peel them if you prefer)
1 Tsp Salt
1/4 Red onion (finely sliced)
2 Tbsp Olive oil
1 Tbsp White wine/cider vinegar
1 Tsp Mustard (I like to use grain mustard but Dijon mustard is fine too)
4 Tbsp Chopped herbs (I used coriander and parsley because it was what I had, but dill or mint or a mixture will also work)
Salt and pepper
Add the potatoes and salt to a pot and add enough cold water to cover the potatoes. Bring to the boil and then reduce to a simmer. Cook until the potatoes are soft, and drain the cooking water (Hold back 2 Tbsp of the cooking water)
In a large bowl add the onion and sprinkle with the vinegar and let sit for 5 minutes (this will help stop that harsh raw onion flavour). Add the oil, mustard, herbs, and cooking water you held back from the potatoes and stir
Add the potatoes while they are still slightly warm to the bowl and mix well to ensure they are coated with the dressing, this will allow them to help soak up the flavour
Do you ever get a bit over zealous when shopping and have stuff hanging about the fridge that you forget about. I do this more often than I should. I recently found a tub of cherry tomatoes that I had forgotten about and were starting to go a bit soft. I decided to cook these long and slow and they tasted fantastic.
I used these as a side dish, but they would be fantastic stirred into some freshly cooked pasta, or served cold in salads or on some crusty bread with some soft cheese. These are every bit as tasty as sun-dried tomatoes. I made quite a small batch of these (because it was a small tub of tomatoes), but I’m definitely going to make bigger batches next time. These can live in your fridge for 3- 4 days in an air tight jar.
250 Grams Cherry tomatoes (halved)
1 Tbsp Olive oil
1/2 Tsp salt
2 Cloves of garlic (roughly chopped)
3-4 Sprigs of thyme or 1/2 Tsp dried thyme
Preheat your oven to 180 degrees
Place all the ingredients on a baking sheet and mix well to ensure the tomatoes are coated in the oil. Bake for 20 minutes
Reduce the heat to 140 degrees and cook for a further 30-40 minutes, until the tomatoes start to look wizened up and starting to char
It’s barbeque season and although I do love meat, the side dishes can take your barbeque to a whole other level.
I first had this years ago in a restaurant with barbecued pork and I fell in love. It’s one of those Summery side dishes that goes with pretty much every thing. I use it in wraps, in salad and rice bowls and could eat a bowl of it on its own.
I use fresh pineapple in this recipe, but if you can’t find it, canned pineapple will also work. This takes 5 minutes to make, but I like to leave it in the fridge for 30 minutes to allow the acid in the pineapple to help soften the raw onion flavour which works well. You can leave the out or increase the chilli depending on your taste.
500 Grams Pineapple (cut into 2cm chunks)
1/2 Red pepper (cut into 2 cm chunks)
1 Red chilli pepper (seeds removed and finely sliced)
1/4 Red onion, or 2-3 scallions/spring onions (finely sliced)
2 Tbsp Coriander (mint also works well)
Juice of 1/2 Lime
In a bowl combine all the ingredients and stir well. Chill for 30 mins before serving.
This will keep in a sealed container in the fridge for 3-4 days
Friends of mine told me about this, they had visited Graceland and ate this in a local café, who swore that these were one of the King’s favourite dishes. I don’t know how much truth there is in this, but I like to imagine Elvis eating these in a white jumpsuit.
A fried Banana and peanut butter sandwich is a pretty scrummy combination, but on occasion I’ve also tried swapping out the peanut butter for chocolate spread which is also delicious.
This isn’t the healthiest sandwich, but is a nice treat occasionally if you fancy something quick and tasty.
2 Slices of white bread
1 Banana (Mashed)
1-2 Tbsp Peanut butter
1/2 Tbsp Oil
1 Tbsp Melted butter (If you’re vegan you can substitute this with coconut oil)
Heat the oil and butter in a frying pan over a medium heat
Spread the mashed banana on one slice of bread, and spread peanut butter on the other before sandwiching together
Place the sandwich in the pan, and gently push down with a spatula, Cook for 2-3 minutes until sandwich has browned, before gently turning the sandwich to brown on the other side
I love a good curry, and this is a really tasty and satisfying curry that can be enjoyed by vegans and meat lovers alike.
Coconut milk adds a lovely creaminess to this and I serve with rice or flat bread, to make it even better sweet potatoes and spinach are full of flavour and vitamins. I top this with some toasted cashew nuts for some extra crunch and protein, but it will still be delicious without them.
It’s also quick enough to be a great midweek meal and is packed full of lovely spices without being hot (unless you love chillies, in which case add as many as you like).
500 Grams Orange sweet potatoes (cut into 3-4 cm chucks, I leave the skins but peel if you prefer)
250 Grams Spinach (you can use frozen spinach if this is what you have)
2 Onions (roughly chopped)
1 Red chilli (cut in half, and seeds removed, add more if you like a hot curry)
3 Cloves of garlic (peeled)
Thumb sized piece of ginger (peeled and roughly chopped)
1 Tbsp Oil
1 Tsp Ground Cumin
1 Tsp Ground Tumeric
1 Tsp Ground Coriander
1 Tsp Salt
Juice of 1 lime, or half a lemon
400 ml Tin of coconut milk
400 ml water
2 Tbsp Fresh coriander (chopped, optional)
2-3 Tbsp Cashew nuts (toasted, optional)
In a food processor, add your onions, chilli, garlic and ginger, and blitz until it makes a smooth(ish) paste
Heat the oil in a large pan and add the paste you just blitzed in the food processor, and cook for 5-10 minutes
Add the spices to the pot and cook for another 5 minutes before adding the sweet potatoes, coconut milk and water. Cook for another 10 minutes (or until the chunks of sweet potato are soft)
Add the lime juice, and spinach and cover until the spinach has wilted. When the spinach has wilted check the seasoning, adding salt if needed, and sprinkle with copped coriander, cook uncovered for another 5-10 minutes if you prefer a thicker curry
If you’re adding cashew nuts, toast them in a dry pan for 2 minutes (it will make them even more delicious)
People still argue about if super foods actually exist. Regardless of this, everything in this salad is good for you, and tastes delicious.
It’s packed full of protein, flavour and different tastes and texture. I enjoy this with hummus, (so ideal for vegans and vegetarians). It’s also great in wraps with holoumi or as a side dish with grilled chicken or fish.
For the salad
50 Grams Endamame beans (I used frozen ones that I thawed)
100 Grams Quinoa (dried weight), cook as instructed on the packet
50 Grams Almonds (toasted and chopped)
2 handfuls Rocket/Arugula (or other peppery salad leaf)
1 large Carrot (grated)
1 Red pepper (cut in into 1cm chuncks)
400 Gram Tin of cannellini beans (use what ever type of beans you like, just drain them first)
2 Tbsp Pumpkin seeds
1 Large avocado (chopped)
Juice of one lime
For the dressing
2 Tbsp Olive oil
Zest and juice of 2 limes
2 Tbsp Corriander (chopped, you can use other herbs like mint or parsley if prefer)
Salt and pepper to taste
Cook the quinoa as instructed on the packet and allow to cool
In a dry frying pan, toast the almonds and allow to cool before chopping (you don’t need to do this but it really does help improve the flavour)
Chop the avocado and cover with the juice of one of the limes to prevent it from discolouring
Add all the salad ingredients (except the rocket) to a bowl and mix well
Add the dressing and check the seasoning, mix in the rocket just before serving
I love the spring rolls I usually get from my local Chinese take away, but am conscious that they are deep fried and probably not great for my first waistline.
I wanted to make a slightly healthier version, so these are packed with vegetables and using filo pastry which can be baked rather than deep fried. This version is vegan, but you could also add cooked chicken or prawns if you wanted to add more protein. I used shop bought filo pastry which makes things quicker (anyone who makes their own probably needs to get out more), and is a great way to use up left over veggies.
The dipping sauce was a bit of store cupboard throw together, (my favourite dip is usually shop bought sweet chilli sauce). I have a friend who is much more experienced cooking Asian cuisine and she told me that all good dipping suaces should include sweet, sour, salt, and heat. I’m definately making this again. These are great as a starter or side dish, but I enjoy them as a snack along with a cold beer.
For the spring rolls
270 Gram Pack Filo pastry
1 Onion (finely sliced)
1 Carrot (cut into matchsticks)
1 Red Pepper (finely sliced)
2 Handfuls Cabbage or any greens you prefer (I used some left over cooked cabbage I had, but if using raw cabbage make sure it’s very finely sliced)
4-6 cm Knob of ginger (grated)
2 Cloves of garlic (grated or finely chopped)
1 Tsp Chinese 5 spice powder
2 Tbsp Oil
1 Tbsp Sesame seeds (optional)
For the dipping sauce
1 Tbsp Sesame oil
1 Tsp Chilli flakes/fresh chilli
1 Clove of garlic (grated or finely chopped)
1 Tsp Honey
1 Tsp Soy sauce
1 Tbsp Warm water
1 Tbsp Vinegar (if you have rice wine vinegar is probably best, I didn’t have this so used red wine vinegar and it was fine)
Heat a tablespoon of oil in a pan/wok, and add the vegetables, cook lightly for a few minutes and add the Chinese 5 spice powder, garlic and ginger, fry for another minute or two until the vegetables start to soften. Remove from the heat and allow to cool completely before trying to assemble the spring rolls
Preheat your oven to 200 degrees. Open your packet of pastry, most packs recommend that you cover the pastry with a slightly damp tea towel if you are not able to work quickly. This prevents the pastry from drying out and becoming brittle and difficult to work with
I cut sheets of around 8-10 cm long and 6-8 cm wide (you can make smaller rolls if you prefer). Lay a sheet on your work surface and brush or spray with oil (those low cal oil sprays now a available are really handy, but just brush lightly with oil if you don’t have this) and top with another sheet of pastry, and repeat until you have 3 layers of filo pastry
With the pastry lengthways in front of you, lay a good heaped tablesoon of your vegetable filling and place near the right hand corner of the pastry. Tuck short corner of the pastry over the vegetables and tuck on the sides and roll (as shown in the photo)
Brush/spray the rolls with oil and sprinkle with sesame seeds if you are using them and place on a baking tray. Place in your heated oven and bake for 15-20 minutes until crisp and golden
The dipping sauce is strainght forward, simply combine all the ingredients in a bowl and stir before checking the taste (you mighy want more heat, sweetness etc). Put into separate serving bowls, Serve along side the spring rolls