This recipe caught my eye as I love all the ingredients and it’s fairly cheap to make. This has a West African feel to it due to the peanut butter and is hearty and full of goodness. You can either spice this up with scotch bonnet peppers or have it mild. Black beans are so full of goodness and are great for lowering blood pressure and aiding digestion. I get so excited when food tastes delicious and it is really good for the body – and I love proving this to people who think plant-based food is dull and tasteless! This can be served with seasoned brown rice or bulgur wheat and I think a serving of wilted spinach would really top it off.Continue reading “Sweet Potato, Black Bean and Peanut Butter Stew”
Category: Big Plates
Lightly Spiced Vegetable Tagine
There is nothing quite like a warm tagine with some lovely fluffy cous cous. This is a filling, nutritous dish and you don’t have to have a clay tagine to make it. Like most of the dishes that I post, the vegetables you use are up to you and you can experiment. This is definetely a dish that can be prepared beforehand and so great for when you finally can have friends over again! A handful of black olives really add something to this dish and a sprinklng of finely chopped parsley before serving will make it very appealing to the senses.Continue reading “Lightly Spiced Vegetable Tagine”
Aloo Gobi – Cauliflower, Potato, and Pea Curry
A traditional vegetarian dish served at nearly all Indian restaurants and this is healthy and very easy to put together. I love cauliflower and the great thing about cooking this from home is that you can put as much or as little spice as you like. This dish doesn’t use coconut milk and very little oil – so it is not a heavy dish at all. Served with warm wholemeal naan, it has a lot of flavour and digests very well. I will definitely be making this again!
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Chickpea and Plantain Curry
Another wonderful Ital dish – I got the original idea from the Original Flava cookbook (this is the recipe that made me pick up the book and buy it!) it’s full of flavour and the plantain adds such a lovely sweet flavour – I love this with brown rice and a piece of naan bread. Make sure the plantain you use are ripe (should be speckled brown and gives a bit when you squeeze it).
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This is winter comfort food! A really nice dish to serve for a lunch with friends, you can leave it in the oven cooking nicely – leaving your kitchen smelling delicious and you free to chat 🙂 (my favourite pastime!) I would normally serve this with fresh warm bread and a lightly dressed crunchy salad………….. Continue reading “Aubergine Parmigiana”
So, peeps – I wasn’t expecting much from this recipe, to be honest – I needed a quick mid-week recipe that was easy to put together and would satisfy. Trust me by the time I get home from a long day at work I can totally appreciate why people feel like sticking something from the freezer into the oven! I was very pleasantly surprised by this cheeky little bolognese 🙂 – it was really tasty and filling and so easy to make. It lasts for a few days in the fridge and is also perfect for taking to work for lunch.
Continue reading “Mushroom Bolognese”
Caribbean Ital Stew
I love the whole ethos of Rastafarian food – choosing foods as near to their natural state as possible, foods that align with the Old Testament Levitical law and eating foods that nourish and strengthen the body. Organic fruits and vegetables are centre stage and no meat! Although the diet was never meant for weight loss – have you ever seen a fat Rasta?!!!
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Hearty Veggie Chilli
As winter takes hold, its time to make some hearty, stick to your ribs recipes! Using veggies that are in season, this is very easy and gets better after a day or two:-) You can always play about with these recipes and add in what you have to hand (within reason!) served with a lovely bowl of steaming hot rice and some tortillas – its a real crowd-pleaser. Continue reading “Hearty Veggie Chilli”
Red Lentil and Spinach Curry
This is one of my favourite lunch recipes for work – it’s filling, nourishing and very, very tasty. It will last in the fridge for up to 4 days and freezes well. I tend to serve it with seasoned brown rice or bulgur wheat. Lentils are low in calories, rich in protein, iron and folate. Basically, they are very good for you!!! Continue reading “Red Lentil and Spinach Curry”
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