Squash and chestnut bake

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1/2 butternut squash, cubed
1 onion, sliced
Coconut or other oil
1 garlic clove
Chestnuts, sliced
1 can chickpeas
Fresh herbs and seasoning – I used thyme and oregano
Soya cream, optional
Veggie sausages (i used Linda McCartney)

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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.

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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.

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Squash and chestnut bake

Vegan Lentil Chowder

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.

prepp

Ingredients

  • 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

chowder

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.

garnish

Serve with rice and bread.

Vegan Lentil Chowder

Easy banana cake with vanilla icing

Easy Banana Cake with Vanilla Icing

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For the Cake
I egg equivalent (I used Ogran no egg)
75ml vegetable oil
125g caster sugar
2 bananas, finely sliced
30g rolled oats
150g plain flour
1 tsp baking powder
1tsp ground cinnamon

For the icing
Icing sugar
Water
Vanilla extract

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Preheat oven to 180 degrees / Gas 4.  Line a cake tin with baking parchment.
Whisk the oil, egg and sugar together.  Whisk the sliced bananas into the mixture. Fold in the rest of the cake ingredients.

Pour the thick batter into the tin. Bake for 30 – 40 minutes or until a metal skewer inserted into the cake comes out clean. Allow to cool.

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I forgot to measure how much icing sugar I used!  I would guess at 2 or 3 tablespoons. Add a few drops of vanilla to the icing sugar and stir, add tiny amounts of water until you have the consistency you want, so that it will run a little but stay mostly on top of the cake.

I’m waiting for my cake to cool completely while I’m typing this.  When its cool add the glaze and serve with a big fat cup of tea.

Easy banana cake with vanilla icing