Creamy Tofu, Mushroom and Chickpea Curry

I haven’t been blogging much lately.  I’ve just been really, really busy looking after the kids and not made time for it.  But I made this curry today and it was so nice that I have to write down the recipe before I forget!  I mostly just made it up as I went along, but I will definitely be making it again.  And hopefully will be blogging again more regularly soon!

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Spiced Roasted Roots Soup with Chickpea Croutons

I just made this soup today, and it was so nice that we ate it all straight away!  So I thought I’d share the recipe.  I hadn’t made soup in a while, but it’s getting colder here now, so felt like a good day for it.  The spices and coconut milk make it really nice and comforting and warming for autumn time, and the chickpea croutons make it more filling and nourishing.

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Sun-Dried Tomato and Kale Pesto Pasta

I felt like sun-dried tomato pesto pasta today and I want the kids to eat more greens, so I made this sun-dried tomato and kale pesto.  I added some chickpeas to make it even more nutritious and filling and because chickpeas go great with so many things.  I don’t know about other kids, but my kids will eat anything if it’s on pasta!  But you could also serve this pesto mixed with grains, baby potatoes, beans or lentils.

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Oil-Free Houmous

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!

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