Butter bean dahl

Monday, 29 August 2016
Vegan butter bean dahl recipe

I love making dahl because of the amazing flavours, but also because it is so easy, only taking about 10 minutes of prep and then it's just a case of leaving it to cook away. The beans and lentils make this a really satisfying and filling meal while the tomato sauce and spices give it a lovely flavour. It's really delicious served with rice but I quite often eat it on its own for lunch because I just love it so much! 

Vegan butter bean dahl recipe

You will need (serves 4): 
1 tin butter beans (400g)
1 tin chopped tomatoes (400g)
1 1/2 cups vegetable stock (made using 1/2 a veggie stock cube)
1/2 cup red lentils 
1 onion
1 carrot 
1 courgette
10-12 cherry tomatoes 
3 tablespoons tomato puree
1/2 teaspoon garlic granules 
1/2 teaspoon chilli flakes 
1/2 teaspoon cinnamon
1 teaspoon herbs de Provence 
1 teaspoon paprika 
2 teaspoons gram masala spice blend 
a large handful of spinach 

Method:
- Finely chop the onion and chop the carrot and courgette into chunks and the cherry tomatoes in half. Drain and rinse the butter beans in cold water and leave to one side. 
- Fry the onion in a little hot water in a large pot for 2-3 minutes over a medium heat. 
- Add the carrot, courgette and cherry tomatoes to the pot and mix everything together. 
- Add the tomato puree, herbs and spices and fry everything together for a further 2-3 minutes, adding extra hot water if needed so the veggies don't stick to the bottom. 
- Put the vegetable stock, chopped tomatoes, butter beans and lentils into the pot and mix everything together. 
- Bring to the boil and then reduce to a low heat and allow to simmer for 40-45 minutes. 
- Stir through the spinach a few minutes before the end of cooking.

Download this recipe

Vegan butter bean dahl recipe

Berry overnight smoothie oats

Monday, 8 August 2016
Berry Overnight Smoothie Oats

I love this breakfast so much right now! I got the idea for it one night while I was trying to get to sleep and thinking about the next morning's breakfast, as I usually do while trying to get to sleep. Does anyone else think the best thing about going to sleep is that when you wake up it's breakfast time? I've made overnight oats lots of times and always really love them so I thought why not try making overnight oats but with a smoothie instead of milk? I definitely felt like a genius for this idea, although I have since seen a few similar things on Instagram... I'm still proud though as I did think of the idea before seeing anyone else do it so to me it's original.

This recipe is made with a banana and berry smoothie but you could use any smoothie you like. It's so good and is perfect for when you know you will be short of time in the morning as all the prep is done the night before. You can make it in a jar and just grab it out of the fridge in the morning to take with you. It's also like summer's answer to porridge. If you're a regular reader then I'm sure you know how much I love porridge so you'll know how happy I was when I came up with this one! It's so refreshing and always fills me up until lunch.

Berry Overnight Smoothie Oats

You will need (serves 1):
1 ripe banana
6 frozen strawberries*
a handful of frozen raspberries*
1/4 cup milk of your choice (I like rice or oat) 
1/2 cup oats
1 tablespoon chia seeds
fresh fruit to top

*I use frozen berries because they are cheaper but fresh would work perfectly too. 

Method: 
- Mix the oats and chia seeds together in a bowl.
- Pop the banana, strawberries, raspberries and milk together into a blender and blend until smooth. 
- Pour the smoothie over the oats and chia seeds and mix together.
- Cover and leave in the fridge overnight to set.
- Serve topped with fresh fruit in the morning. My favourites at the moment are peaches, berries or apple chunks.

Download this recipe

Berry Overnight Smoothie Oats