We love houmous is our house and usually make a big batch of it every week. It’s really nutritious as it is but the really great thing is that I can blend in any kind of vegetable and the kids will eat it! I came up with this roasted cauliflower and cannellini bean houmous with pine nuts and smoked paprika and it’s one of my new favourites.
We love “omelettes” made with chickpea flour in our house, and the kids always eat them all up so it’s a great way for them to get plenty of protein and iron. I used sweet potatoes in this Spanish omelette, instead of regular white potatoes, to make it a bit more nutritious, and added some fresh herbs to add more colour and flavour, and I think it tastes really nice! This makes a lovely brunch or easy dinner, served with a simple salad (and the kids like it with ketchup!). It’s pretty versatile so you can add other vegetables and herbs if you like.
I’ve been trying to use less oil in my cooking lately, and it’s going really well. I’m feeling great and feel like we’re eating better in general. Something I make every week is a big bowl of homemade houmous, usually with lots of olive oil. So I came up with an oil-free version, that still has plenty of fat from the tahini (sesame seed paste). We still need healthy fats in our diets, and by adding a bit more tahini instead of oil, it can be more nutritious, and still taste really nice. This also provides plenty of protein and iron, and the kids love it!
This is the kind of salad that I make when I have lots of odds and ends left in the fridge at the end of the week, and need to make a meal quick! When I made this I was really rushing to get the kids to eat something before going out, as you can see I didn’t even chop up the veg very neatly, but it tasted good and was healthy and filling. My kids have always liked eating sweet crunchy raw veg and love eating plain chickpeas as a finger food, so this combines both of them. It went really well with some homemade brown bread and baby salad leaves.Read More »
We had a picnic in the garden yesterday so I quickly threw together some salady foods, including this cannellini bean salad with homemade garlic mayonnaise, which was very quick and easy, but really tasty! I love homemade vegan mayo, but you can use store bought vegan mayo too, to make this even quicker and easier. My favourite is Follow Your Heart Vegenaise!Read More »
This is a really simple idea that my kids love. They love wraps but find it hard to hold and eat a regular wrap full of stuff without the fillings all falling out, so I usually just spread them with some kind of spread and roll them up tight. But by slicing them up into individual bite-size pieces, they become a really good finger food for younger kids. They work really well for baby-led weaning or for toddlers. They’re also good for parties.Read More »
This recipe is based on a recipe in the River Cottage Veg Everyday cookbook by Hugh Fearnley-Whittingstall. I have a few vegetarian cookbooks and love trying to veganise any of the recipes that aren’t vegan. Some are really easy to veganise, just by leaving out an ingredient or using vegan cheese or something, and some are more challenging. I’ve always wanted to try veganising some of the egg recipes and I’ve been making a lot of vegan frittatas lately so decided to try making a vegan version of this oven-roasted roots frittata.Read More »