Bean Kofta

Black bean kofta – full of protein and flavour.

Before becoming fully plant based, I had been vegetarian on and off for 30 years. I had recreated recipes from all over the world in my kitchen in Devon. To say my husband was a little bit upset at the thought of never eating my Chinese BBQ pork or beef kofta is an understatement. So here we are 8 years later, fully plant based, recreating all our favourite recipes but using only plants.

For my videos I cut and blend most things by hand so there’s no excuses of ‘oh I don’t have a food processor’.  All appliances are different, so cooking times my differ.

Today I am using black beans – mainly for the colour, but you can use any beans you prefer.

For the flat bread

  • 1 cup flour
  • Half teaspoon salt
  • Half teaspoon turmeric
  • Half teaspoon sugar
  • 1 teaspoon poppy seeds
  • 1 tablespoon olive oil
  • Coconut milk to bind into a dough.

I don’t give exact measurements for the coconut milk as it will depend on the flour you use and what your environment is like. Start with a quarter cup of coconut milk, mix and add little by little until you get a stiff dough.

Divide into 6, roll into balls and then into desired flatbread shape with a rolling pin. Heat a frying pan – NO OIL. Dry fry one side (about 1 minute) and then flip over.

Bean kofta

  • 1 cup black beans
  • Half stick celery
  • 1 scallion or chalotte or 1 teaspoon onion powder
  • Half a sweet pepper
  • Fresh herbs (I’m using lemon thyme and chives but recommend using cilantro/coriander)
  • 1 teaspoon garlic powder or chopped fresh garlic
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • Pinch of chilli powder
  • Half teaspoon cinnamon
  • Black pepper and sea salt

Finely chop the fresh herbs and veg. Add the beans in a bowl along with all other ingredients. Use something to squish the mixture into a paste – could be a glass, jar, rolling pin.

Shape into 4 sausages/koftas and drizzle with olive oil. I also threw on some sliced onions. Place in the airfryer or oven on a high heat for 10-15 minutes. I used an airfryer on 180° for 15 minutes, turning once.

For the parsnip chips

Finely slice 2 parsnips, sprinkle on 1 teaspoon paprika, good pinch of sea salt, drizzle over olive oil. Toss the parsnips to ensure they are coated before cooking. Cook in oven/airfryer on 175°C for 10 minutes and check. How long you cook them depends on how crunchy you like them.

To serve, squish the kofta onto the flatbread, add homemade tomato sauce, fried onions, fresh herbs like mint/coriander and some scallions/chives. Tahini is essential for me, although my husband prefers mayo. I mix 1 tablespoon tahini with the juice of one lemon and pinch of sea salt.

I make my recipes up as I go, depending on what fresh ingredients and spices I have on hand. Don’t be afraid to experiment, generally, the only way you can ruin a dish is by adding too much salt or hot spice.

Have a beautiful day!

Ice spiced pumpkin latte and scones

I needed a spiced pumpkin latte today, and the only way I was going to get one, is if I made it myself! There’s an abundance of pumpkins at the local market, so today I thought I’d make some pumpkin purée to freeze in ice cube trays, for when I fancy a spiced pumpkin milkshake or latte.

I roasted half of a small pumpkin in the airfryer for 20 minutes on 170°C. I then covered it and let it cool, so I could easily remove the skin.

In a blender I added the skinned pumpkin, 1 tablespoon maple syrup, pinch of sea salt, 1 teaspoon cinnamon. Off camera (pressed the wrong button with my sticky fingers) I added a tablespoon of peanut butter, quarter cup of plant milk and quarter cup of Veganbloc butter.

*You may wish to add more syrup. I don’t like mine too sweet.

For the scones I used;

  • 1 cup self raising flour
  • Quarter cup of Veganbloc butter
  • Half teaspoon turmeric
  • 1 tablespoon pumpkin seeds
  • Half teaspoon baking powder
  • Enough plant milk to make into soft dough.

Baked in airfryer for 13 minutes on 170°C turned them over for another 3 minutes.

Lots of noise going on in the background with the washing machine and airfryer whirring away next to me. I only have a tiny kitchen in this rental property. I look forward to having a proper kitchen again one day.

I hope you like this recipe – I’m so happy to have a supply of spiced pumpkin purée on standby.

Gail x

#pumpkinseason#pumpkinspice#pumpkinspice#wholefoodplantbased#veganeats#wholefoods#veggie#vegan#homecooking#homecooked#fastingfood#IntermittentFasting#midlifemakeover#menopausehealth#loseweightforgood#menopauseweightloss#loseweightfeelgreat#womenover50#healthyageing#veganrecipes

Gnocchi (Italian potato dumplings) with walnut sauce

For lunch today, I made gnocchi with walnut sauce. I’m starting over with my food blog as I’ve been inundated with requests for recipes and meal ideas. I’ve been working on ways to encourage everyone to eat more plants and to consider trying intermittent fasting.

I post on TikTok, Instagram, Facebook and YouTube in an effort to spread the word about the benefits of eating only plants.

My short videos will be linked to YouTube as it’s the best website friendly format for my blog, but you will also find my videos on the usual social media channels.

I’m playing around with video formats… what do you think of this style for vegan meal inspiration? I’ve used birdsong as a background sound, (rather than music) which I captured on one of my early morning walks in spring. I find it very calming.

For lunch today, I made gnocchi with walnut sauce. Tip: Use equal amounts flour to potato (doesn’t have to be exact).

Gnocchi:
2 potatoes boiled in their skins
(Remove skins after cooking)
2 cups wheat flour
Salt, black and white pepper.

Sauce:
1 tablespoon olive oil
2 crushed garlic cloves
1 cup walnuts
Fresh lemon thyme
1 teaspoon dried oregano
1 veggie stock cube
Half cup of soya cream
Black and white pepper.

I didn’t add extra salt in the sauce as I used a vegetable stock cube (which contains salt).
I hope this inspires you to eat more veggies. This made enough to feed 4 – 5 people. Potatoes cost €1, soya cream 80cents, walnuts €1.50 I served with leeks sautéed in veganbloc, and a salad of sliced cherry tomatoes, pinch of sea salt, chopped parsley & mint plus a drizzle of olive oil.

Stay tuned for more detailed posts in the furture, I’m desperately trying to find a way of streamlining my content as it takes up lots of my time, and it’s only me doing everything.

I hope you enjoy my video. We both scored this meal 10/10.

Gail x

VeganFood #plantbased #plantbaseddiet #dairyfree #menopauseweightloss #wholefoodnutrition #fooddiary #whatiatetoday #veganmeals #healthylifestyle #eatyourveggies #eatyourgreens #weightlossjourney #weightlossfood #eatwell #veganeats #microbiome #microbiomehealth

Ocean banana blossom – vegan fish substitute

ocean banana blossom

This is my own recipe for Ocean Banana Blossom AKA vegan fish! I experimented with different flours and flavours to create the perfect batter coating. Have you ever wondered what to cook a vegan instead of fish? Look no further! This is wonderful with french fries, mayonaise and fresh lemon. Keep a can of banana blossom in the cupboard for a quick and easy, tasty alternative to fish.

ocean banana blossom

Ocean Banana Blossom

A good vegan substitute for fried fish
Prep Time 10 minutes
Cook Time 5 minutes
Course Main Course
Servings 4

Equipment

  • mixing bowl
  • Frying pan
  • whisk

Ingredients
  

  • 1 cup cornflour
  • 1 cup gram (chickpea) flour
  • 1 pinch salt
  • 1 pinch pepper
  • 1 tsp garlic powder
  • 2 sheets Nori paper
  • 1 tsp black sesame seeds
  • 1 can banana blossom (usually containes four sections)

Instructions
 

  • Shred or chop the nori paper into small pieces
  • Mix all ingredients in a bowl EXCEPT the banana blossom
  • Add water slowly until you have a pourable batter
  • Carefully drain the delicate banana blossom and place on kitchen paper
  • Gently place the blossom in the batter and spoon over mixture until covered.
  • Heat cooking oil ready for deep frying
  • Gently place the blossom pieces one by one into the hot oil.
  • Fry until golden.
  • Drain on kitchen paper, and sprinkle with a little salt.
  • Enjoy!
Keyword banana blossom, vegan
 

I created all these recipes to feed a non vegan in my household. I only cook food I know everyone will enjoy. My son pestered me to write down my recipes, so here I am sharing them on YouTube, TikTok and Instagram. Ocean Banana Blossom can be eaten in a sandwich, dipped in soy sauce and eaten with rice or on top of some delicious fresh herb mash, as in the video above.

Check back soon for more videos or subscribe to my YouTube channel to be notified when I post.

There are so many amazing alternatives to meat, fish, dairy and eggs. A plant based diet is good for you, your heart and our beautiful planet.

Now…cook off!

Gail x

 

Spicy Chutney made with fresh local mangoes

spicy chutney

Homemade Spicy Mango Chutney

Homemde spicy chutney made with fresh and ripe mangoes from Olhão market. This is very a simple recipe but with quite a few ingredients. You can leave out the chillies if you don’t like anything hot hot HOT and instead replace the heat with with a couple of cloves for extra flavour. I love tangy, hot, spicy relish and chutney with steamed rice, crispy tofu (for recipe click here) and some stir fried veggies, or just smothered on my pappadoms…. ahhhh….delish!

Homemde spicy chutney made with fresh and ripe mangoes from Olhão market. This is very a simple recipe but with quite a few ingredients. You can leave out the chillies if you don’t like anything hot hot HOT and instead replace the heat with with a couple of cloves for extra flavour. I love tangy, hot, spicy relish and chutney with steamed rice, crispy tofu (for recipe click here) and some stir fried veggies, or just smothered on my pappadoms…. ahhhh….delish!

spicy chutney

Spicy chutney

Indian spiced ripe mango chutney. Great with pappadoms or homemade flatbread.
Prep Time 15 minutes
Cook Time 35 minutes
Course Side Dish
Cuisine Indian
Servings 10

Equipment

  • grater, sharp knife, pan, spatula

Ingredients
  

  • 1 whole ripe mango - peeled and cubed
  • 3 cloves crushed garlic - or more! Go crazy!
  • 1 chunk of grated ginger - as much as you like!
  • 1 red onion finely sliced or chopped
  • 1 tbsp chopped dried chillies - or as little as you want.
  • 1 tbsp mustard oil - or peanut/veg/corn/sunflower oil
  • 3 crushed cardamom pods
  • 1 tsp cumin seeds
  • 1 tsp nigella seeds
  • 1 tsp black mustard seeds
  • 3 tbsp brown sugar
  • 3 tbsp vinegar - (I used pomegranate vinegar)
  • half stick of cinnamon (or 1 tsp of powder instead)
  • 2 bayleaves

Instructions
 

  • Heat mustard oil to the pan then add onions and cooked until soft and brown.
  • Add chopped garlic and ginger, soften for a couple of minutes
  • add a splash of water to slow down the cooking and soften the onions
  • add the cumin, nigella and black mustard seeds
  • Give it a stir!
  • Add mango, chillies, sugar, vinegar, cinnamon, bay leaves - the lot!
  • simmer for 15 minutes and add salt to taste. Start with just a pinch.
  • Allow to cool and enjoy with flatbread, naan bread, raw veggies or pappadoms.
  • Enjoy!
Keyword chutney, indian, mango, relish, spicy

I love autumn/fall! The trees are bursting with fruit, and there’s a huge range on offer at the market, especially good are the mangoes which come in lots of different varieties. The days are now getting shorter here, but the sun is still shining and the birds are all gathering to make their way across the Atlantic ocean to Africa. Longer nights ahead, which means more time to cook and edit videos. Check back soon for more scrumptious food.

Now….cook off!

Gail xxx