lactose free loves: pea and bean dip

I’ve been trying out some new recipes with all the free time I seem to have on my hands at the minute, and this one is one I’m really enjoying. It’s quick and easy to make, super healthy, and tastes really good! It is also suitable for freezing so I made a big batch and put little pots of it in the freezer ready for lunch at work, or when I’m fancying some!

Let me know what you think!

Ingredients –

1 handful of podded garden peas

1 handful of edamame beans (could also use broad beans)

1 small handful of basil leaves

1 small handful of mint leaves

1 large handful of Parmesan (to serve)

2 glugs of extra virgin olive oil

one lemon

salt and pepper

 

Method:

1. In a pestle and mortar (or a food processor if you have one) smash up a few mint and basil leaves with your peas and beans until they look like mushy peas. It’s better to start with a couple of each leaves and then add to your own taste.

2. If you aren’t freezing the dip, add some of the Parmesan to the mix. If you are going to be freezing some of the dip, keep the Parmesan for after.

3. Loosen the mixture with a couple of glugs of oil, and balance out the flavours with the lemon juice, salt and pepper.

4. Taste the dip and see if you need any more basil/mint.

5. Sprinkle a few bits of Parmesan on top of the dip to your own taste. You can either spread it on crostini/sourdough or use as a dip with crudites/pitta/breadsticks.

 

 

Super quick, super easy, super tasty!

Let me know what you think!

love sophie

lactose free loves: chickpea and sweetcorn burgers

I always find it really difficult to find quick and easy recipes you can make for tea without either having the most random ingredients pre-stocked in your cupboard, or taking a shopping list longer than your arm to the supermarket.

I have finally found a simple, quick recipe for vegan burgers which relies mainly on a couple of tins and spices I usually have in the cupboard anyway.

Here it is…

 

Ingredients –

1 400g tin of chickpeas (drained)

1 can of sweetcorn (large)

3 tbsp flour, and some for the surface when forming the burgers

1/2 tsp paprika

1/2 tsp ground coriander

1/2 tsp ground cumin

1 lemon

Optional to serve – 

ciabatta burger buns

salad leaves

tomatoes and gherkins (sliced)

 

Recipe – 

1. Drain the chickpeas and sweetcorn and pop them into a food processor. Whizz it up until it’s combined slightly.

2. Add in the flour and spices, as well as the zest and juice of the lemon. Whizz it up again so it’s all mixed together. It doesn’t have to be completely smooth – it’s good to have some texture.

3. On a floured surface, tip the mix out and divide into four burgers of equal size. It’s a good idea (if you have the time) to pop them in the fridge to firm up before frying so they stay together.

4. Fry them in a bit of oil on a medium heat until they’re golden brown, flipping them half way through.

5. Prep the bread/salad if you’re having it. Serve with any sauces you fancy. They go great with sweet potato fries!

Enjoy!

love sophie

lactose free loves: honey and poppy seed carrot

One of my least favourite vegetables (cooked) is carrot. It’s always been that way, so I’ve tried to find a way to make them taste more appeasing. This recipe makes a lovely wintry salad, on a cold day, and can be added to lots of things to make a lovely meal.

I’ve got a slight sweet tooth, so I found adding honey really made a difference!

Here’s the recipe – let me know if you like it! This was based on a portion for two.

 

Ingredients – 

2 carrots

2 tsp honey (add to taste)

small handful of poppy seeds

 

Method – 

1. Grate the carrots either in a food processor or by hand. Drain any juice that has collected.

2. Fry the carrots in a pan on a low heat for a few minutes.

3. Add in the poppy seeds and the honey. Cook for a further few minutes.

And that’s it! Super duper easy, and still veg (albeit covered in sugar). You can reduce the amount of honey you use, or increase the amount of carrots to make it healthier.

I hope you enjoy!

love sophie