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

My own recipe vegan fruity curry

This vegan fruity curry is one of my favourites! I know this list of ingredients looks never ending, but I keep all of these things in my store cupboard. I use them often so its worth keeping all these treasures in your pantry. You can substitute the mangoes for peaches and the almonds for cashews etc. This is the way I like my fruity curry but customise it as you wish.

Fruity chickpea curry

Delicious indian inspired chick pea curry with tropical fruit, fresh herbs and toasted nuts.

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Prep Time 10 mins

Cook Time 30 mins

Course Main Course

Cuisine Indian

Equipment

Ingredients

Fruity curry

2 tbsp mustard oil
1 sliced red onion
2 whole dried or fresh chillies
1-2 cups water
3 whole crushed cardamom pods
1 tsp cumin seeds
1 tsp nigella seeds
1 tsp black mustard seeds
4 cloves crushed garlic
1 thumb grated ginger (or one tablespoon)
2 bay leaves
1 cinnamon stick
1 tsp Garam Masala
1 tsp curry powder
2 cups cooked chickpeas (or 1 can)
1 veggie stock cube
2 cups coconut milk
1 tsp smoked paprika
half cup chunky peanut butter

to decorate and present

1 cup fresh sliced mango
half cup toasted flaked almonds
half cup coriander (cilantro) leaves
1 tbsp fried onions
1 whole sliced banana
1 pinch salt - optional (taste and adjust before decorating)
1 lime

Instructions

Heat pan and add mustard oil to fry onions and brown dried chillies
remove chillies from pan and keep one tablespoon of fried onions back to decorate at the end
When onions are browed, add 1 cup of water to soften, stir and simmer for a couple of minutes
Add crushed cardamom pods, cumin/nigella/black mustard seeds
Add ginger, garlic, bay leaves, cinnamon stick, garam masala, curry powder, chickpeas, mix and simmer for 5 minutes (may need some water, add a little).
Add coconut milk, smoked paprika, peanut butter, mix and simmer for 20 minutes
Time to dress it up with; mango, corainder, toasted flaked almonds, the cooked chillies, fried onions, sliced banana and anything else you fancy!
Enjoy with basmati rice!

Keyword chickpea, curry, spicy, vegan

Make this fruit curry as hot as you like. I buy fresh chillies and dry them in a dehydrator. In this recipe, I’ve used two dried chillies which I fried with the onions and then removed, until you see them again the end when I use them to decorate the dish. The reason for doing this is that my husband doesn’t like hot curry, but I do. So I chop the chillies up and sprinkle on top of the curry on my plate only. It means everyone can enjoy the same dish, which is tasty and fragrant without being spicy, until you add the chopped chillies.

It’s worth the effort and will impress everyone when they see it and taste it. Check back often for more recipes!

Now…cook off!