1/2 butternut squash, cubed
1 onion, sliced
Coconut or other oil
1 garlic clove
1 can chickpeas
Fresh herbs and seasoning – I used thyme and oregano
Soya cream, optional
Veggie sausages (i used Linda McCartney)
Slice the onion and peel and cube the squash. Roast them together in oil in a large dish at 200 degrees for at least half an hour or until the squash is tender, adding the garlic halfway and stirring or giving the dish a shake now and then.
Cook the sausages according to packet instructions. When cooked cut them into bite sized pieces.
Add the chickpeas and sausages to the roasting dish and cook for a few minutes further. Stir through the cream, if using, and scatter with herbs to serve.
Apple and Blueberry Cake
I have to credit my Sister, Lisa for this recipe. I remember her bringing this delicious cake round when I was just leaving the fog of first trimester pregnancy sickness and it tasted wonderful!
4 eating apples
300g blueberries (fresh or frozen)
175g caster sugar
175g unsalted vegan margarine (I used vitalite)
1 tsp vanilla extract
3 egg equivalent (I used Ogran No Egg)
175 self raising flour
1 tsp baking powder
Preheat oven to 180
Peel and slice the apples and add to an ovenproof dish
Add the berries and 2tbsp of the sugar.
Beat the butter, sugar and vanilla together until pale and creamy.
Mix in the egg replacer gradually. Add the flour and baking powder.
If the mixture is a little stiff add a splash of dairy free milk.
Spoon the batter over the fruit.
Bake for around 30 minutes or until a skewer or toothpick comes out clean.
Serve with squirty cream! I bought this beautifully – named schlagfix on a recent visit to the den at 23 so it was the perfect day to bake this cake.
Its worth noting that this needs to be served on some sort of plate and eaten with a fork or spoon, it’s too messy with all the fruit at the bottom to pick up. If the fruit is mixed into the batter or placed on top of the batter it might become a ‘cut up and pick up with fingers’ type cake.
This dish was invented on one of those evenings when you’ve run out of almost everything and you have to get creative with what’s at the back of the store cupboard. Dan loved it and suggested I wrote it down quickly before I forgot what I put in it. Now we have this regularly and call it ‘lentil chowder’ just because it’s creamy.
In these photos I’m making double the recipe then freezing half of it to eat on another night which works really well with this meal.
- 200g red lentils
- 1 diced onion
- 2 diced carrots
- Tin mixed beans (in this pic I’m using what I had open in my fridge, so sweetcorn, chickpeas and a tin of kidney beans)
- Vegetable stock
- 100ml Soya cream (or more if you like)
- Coconut oil
- 2 green chillies
- 2 garlic cloves
- Lemon zest
- Finely chopped fresh rosemary
Fry onion and carrot in oil to soften. Add garlic and chilli and fry for a couple more minutes.
Add lentils and enough stock to comfortably cover them.
Bring to the boil then simmer for 15 mins. Skim off any scum from the surface.
Add the beans and cream and simmer for another 15 mins.
Garnish with lots of lemon zest and herbs and a drizzle of cream.
Serve with rice and bread.