This dish is really easy to make and you could just make a big pot of it and keep some for the next day if you wanted.

My Matcha Chocolate Chip Cookies are finished, so I’m going to have to make something else tomorrow, I got some fantastic looking cherries today so I’m thinking of some cherry muffins with almonds… oh heck I’m hungry again now!

Spicy Mushroom Tikka served with Brown Rice, Shredded Red Cabbage & Carrot (Vegan & Gluten Free)

MyInspiration Feel The Difference Range

Serves 2 – ready in around 30 minutes

For the Mushroom Tikka

3 tbsp tahini

4 cloves garlic sliced

2″ cube of fresh ginger chopped

1/2 white onion chopped

1 tbsp red chili flakes

1.5 tbsp turmeric

2 tbsp Garam Masala powder

1/2 tbsp cumin

1.5 tbsp black cumin seeds

Pinch of cinnamon

2 cups passatta

10 button mushrooms sliced

Handful of Fresh Coriander (Cilantro)

8 Cherry tomatoes quartered

For the Salad

1/2 small red cabbage

1 carrot

(Both grated and mixed together)

1 cucumber chopped

For the Rice

1 cup brown rice

2 cups vegan stock

Method

1. First off, prepare your rice. Add 1 cup of brown rice to a pan that holds 2 cups of vegan stock, stir together, bring to the boil, reduce heat to low, cover and let cook for 20 minutes

2. For the Tikka, add the ginger, garlic, onion, chili flakes and tahini to a food processor (or use a stick blender) and blitz until smooth, then add in the remaining spices and stir through.

3. Heat 2 tbsp of water in a deep sauce pan over a high heat then add in the tikka mixture from above, let this cook for 3 minutes to release the flavours then add in the sliced mushrooms and stir until well coated. Next add the passata and then reduce the heat to low, cover and let this cook for 15 – 20 minutes, 5 minutes before serving mix through the quartered cherry tomatoes and the fresh coriander and you are done.

Last day of the football season today, so going to have to find some other way to while away the hours on a weekend!

Might need to go look on the internet to see if I can get my hands on some cocoa butter as I fancy making a white chocolate dessert, but can’t get cocoa butter here! I also want Goji berries and some Maca powder amongst many other things!

Matcha & Chocolate Chip Cookies (Vegan & Gluten Free)

MyInspiration Feel The Difference Range

Makes 6 cookies – Ready in 30 minutes

2 tbsp peanut butter

2 tbsp maple syrup

1 tsp vanilla extract

1 tbsp Matcha Green Tea Powder

1/2 cup Buckwheat flour

1/3 tsp baking powder

1/4 cup oats

2 tbsp non dairy milk (I used almond)

6 walnut halves roughly chopped

2 tbsp vegan dark chocolate chips

Method

1. Preheat oven to 180 degrees celsius and line a baking tray with parchment

2. In a mixing bowl mix together the peanut butter, maple syrup and vanilla extract until smooth, stir through the matcha green tea powder, now add the buckwheat, baking powder, oats, walnuts, chocolate chips and almond milk and mix everything together until a stiff dough comes together

3. Using your hands separate the mixture into 6 balls, flatten them in the palm of your hand and place on the baking tray, pop in the oven for 20 – 25 minutes until almost firm, remove from heat. You can eat them just as they are or like me, you can melt your favourite dark chocolate and drizzle over the top!

So thankfully I’ve got some recipes to give you whilst I get back into my kitchen and start creating again!

I’m trying to get my sister to part with her full recipe for stuffed vine leaves that she made for me while I was visiting, they were sensational and her mother in-law made me a vegetable stuffed flat bread that was just heaven, so I felt quite spoiled on my holidays that they had taken the time to make vegan food for me. Best of all, all their ingredients were from their veggie gardens and they make their own flour too! I was suitably impressed!

Quick and Easy Lentil Bolognese (Vegan & Gluten Free Option)

MyInspiration feel The Difference Range

Serves 2 – ready in 15 – 20 minutes

200g wholewheat spaghetti (for GF use gluten free pasta)

1 tin brown lentils, rinsed and drained

1 onion finely chopped

6 button mushrooms finely sliced

3 cloves garlic finely chopped

3 cups passatta

1/2 tbsp Basil

1/2 tbsp thyme

1/2 tbsp rosemary

1/2 tbsp oregano

Pinch of black pepper to season

8 green olives to garnish

Method

1. Cook the pasta according to instructions (add the spaghetti to a pan of boiling water and let cook for 12 – 15 minutes, drain)

2. Heat 2 tbsp water in a large saute pan, add the garlic, onion and mushrooms and cook for 4 minutes before adding everything else (apart from the olives) stir to combine and cook for 10 minutes,.

3. To serve, plate the spaghetti and spoon over the bolognese and top with your olives and a sprinkling of black pepper.

So I am back from my visit to my sisters, I had a great time and met my little nephew and me being the bumbling aunty that I am managed to smack the poor little guy’s head on the car door when they met me from the airport…. how’s that for an introduction. Although he got his own back later when he hurled a toy at me, affectionately of course!

No cooking for me today as it’s my birthday, so going out for dinner tonight which I am looking forward to, although I’m still a little tired after all my travelling yesterday, I was on the go from 3am and got home just after 3pm, my body seems to be permanently in the shape of an airplane seat at the moment!

Spicy Samosa Bake with Fresh Salad and Mango Chutney (Vegan & Gluten Free Option)

MyInspiration Feel The Difference Range

Serves 4 – ready in under an hour

For the Pastry 

1 cups wholewheat pastry (or use your favourite gluten free flour)

1.5 tbsp sunflower oil

3 – 5 tbsp water

For the Filling

4 medium white potatoes (peeled, chopped, boiled in hot water for 12 – 15, drained and mashed)

4 cloves garlic finely chopped

2 carrots, peeled and chopped

1 cup of frozen peas

1 large white onion finely chopped

1 cup vegan stock

1 tbsp cumin

1 tsp Turmeric

3/4 tbsp Hot Madras Curry Powder

2 tbsp black mustard seeds

1 tbsp red chili flakes

Black pepper to season

Method

1. Prepare the pastry by combining the flour and oil and water and mixing until a dough starts to form, knead for a minute and roll into a ball, cover and leave for later.

2. Preheat oven to 180 degrees celcius

3. Prepare the filling by heating 2 tbsp water in a large saute pan, cook the onion, carrots and garlic for 4 minutes before adding in all the spices. Give it a good stir to ensure everything is coated, then add the vegan stock and frozen peas, keep the heat on medium/low and cook for 10 minutes.

4. Remove the pan from the heat and then fold through the mashed potatoes and transfer the mixture to a 7″ square deep baking tin, then roll out your pastry into a square shape and gently lay it over the top of your filling, pinch the sides all the way around to seal, brush with a little non dairy milk and pop in the oven for 20 – 25 minutes until the pastry is golden.

5. Serve with a side salad, I just used rocket and red peppers and a 1.5 tbsp serving of mango chutney (I’m sorry I didn’t make my own, but will try in future)

I’m offski early tomorrow morning, my travelling starts at 8am and I should be at my sis’s house by oooooh say 8pm!!!! A long day ahead of me. But I’ve got my book prepared, my mp3 is charging, I’ve checked in online, got my window seat, seen the weather forecast… rain, so this afternoon I’ll pack my bag, perhaps give myself a little mani/pedi… yep I’m set!

I decided that all kids like Alvin and the Chipmunks…. I like them and I’m 34 now, so I know at least one person will enjoy it, I also thought that Johnny English Reborn would be fun for everyone, although English isn’t my nephews first language everyone loves Rowan Atkinson.

Dark Chocolate Chip Muffins (Vegan & Gluten Free)

MyInspiration Feel The Difference Range

Makes 6 Muffins – ready in 35 minutes (If you’re eating warm!!)

1 cup non dairy milk (I used Almond)

1 tsp Apple Cider Vinegar

3 tbsp Maple Syrup

1 cup Buckwheat flour

1/4 tsp baking powder

1/4 tsp baking soda

2 tbsp Cocoa Powder

Pinch of Cinnamon

2 tsp Vanilla Extract

2.5 tbsp vegan dark chocolate chips

Method

1. Preheat the oven to 180 degrees celcius and line a muffin tray with cases.

2. In a small bowl combine the milk and vinegar and let it sit for a few minutes, then add in the vanilla and maple syrup.

3. In a large mixing bowl, combine the flour, baking powder, baking soda, cocoa powder and cinnamon then add the wet ingredients to the dry, throw in the chocolate chips and fold the mixture together, you want quite a loose batter so you may want to add another tbsp of milk, then spoon the mixture into the muffin cases (about 3/4 of the way full) and pop in the oven for 20 – 25 minutes until a skewer comes out clean.

** Leave to cool, you can keep these in a container in the fridge for about 3 days. Probably longer although we’ve never had any left longer then 3 days!!

I was getting a little tired with my usual spicy wedges, so thought I’m mix it up a bit with these spicy potato cubes, I love my madras curry powder and it’s been a while since I used it on my potatoes. This worked really well with the burgers and I added the side of peas for a nice splash of colour and they work well with the dish as a whole.

Sitting doing all my admin tasks for my trip on Monday, totally forgot about travel insurance, so my printer has taken a hammering printing off the policy… it’s like an epic novel! I thought I’d be travelling in ridiculously hot weather, so planned in my head what I was going to pack, but now the weather has decided to do a 180 and now it’s storms and rain, so I need to rethink my wardrobe and find an umbrella! Might take a few movies with me too if ‘m stuck indoors, what do 2 year old boys watch these days?

Mushroom & Spinach Veggie Burgers with Spicy Potato Cubes, Mango Caramelised Onions and Crushed Peas (Vegan & Gluten Free)

MyInspiration Feel The Difference Range

Makes 8 burgers – Ready in under and hour

For the Burgers

2 large portobello mushrooms destemmed, scraped and chopped

4 large button mushrooms, destemmed and chopped

2 cloves garlic finely sliced

3 cups spinach, washed

1 large sweet potato, peeled, boiled in hot water for 12 minutes, drained and mashed

1 tsp Paprika

1/2 tbsp thyme

Black pepper to season

1/2 cup vegan stock

1 red onion finely chopped

3/4 cup buckwheat flour

For the potato Cubes

2 large white potatoes, peeled and chopped into cubes

1/2 tbsp oil (I used sunflower)

1/2 tbsp Madras Curry Powder

1 tsp Cumin

For the Mango Caramelised Onion

1 large white onion, sliced thinly

1 tbsp mango chutney (I used Pataks)

For the Peas

1.5 cups green peas

1/2 tbsp balsamic vinegar

Method

1. First things first, make the potato cubes. Preheat the oven to 180 degrees celcius. Peel the potatoes and chop into cubes then pop in a large pan of boiling water for 5 minutes, drain, drizzle over the oil (I do this over a colander so that excess oil is drained away) sprinkle over the madras powder and cumin and give it a good shake and transfer to a baking tray and pop in the oven for about 35 – 40 minutes, giving it a shake every 10 minutes.

2. Now make the burgers. Boil the peeled sweet potatoes for 12 minutes, drain and mash (I did this the same time as I boiled my potato cubes – but in a separate pan). While the potatoes are boiling, you want to heat 2 tbsp water in a large saute pan, add the garlic and the mushrooms and cook for 8 minutes before adding in the spinach and stock and letting the spinach wilt, let this cook for 7 minutes, drain off the excess liquid from the pan and transfer the mixture to a mixing bowl, to this add the red onion, black pepper, thyme and paprika and using a stick blender (or pop it all in a food processor) pulse until the mixture starts to break down, add the mashed sweet potato and buckwheat flour and stir to combine everything. This is quite a wet mixture but don’t worry as the burgers firm up whilst cooking so don’t be tempted to fling in more flour to stiffen up the mixture as the burgers will be too dense. Using your hands (wet them first) form 8 patties from the mixture and pop on a lined baking tray and pop in the oven for 25 minutes turning them after 15 minutes.

3. To make the onions, add 1 tbsp water to a saute pan over a medium heat, add the sliced onions and cook for 2 minutes before adding the mango chutney, turn the heat down to low and let this cook for 8 minutes, stirring occasionally.

4. For the peas, just add these to a pan of boiling water and cook for 12 – 15 minutes until cooked through, drain and using a potato masher, crush the peas then stir through the balsamic vinegar.

The burgers and potato cubes should be ready about the same time.

I just popped this in the freezer and when I was getting ready to serve, I took them out, made the chocolate drizzle and by that time they are just the right consistency to get stuck into. These are seriously yummy!

Raw Kiwi & Coconut Tarts with Dark Chocolate Almond Drizzle (Vegan & Gluten Free)

MyInspiration Feel The Difference Range

Makes 6 individual pies – ready in 30 – 40 minutes (includes freezing time)

For the tart cases

15 dates (soaked in warm water for 5 minutes then drained)

1/4 cup sultanas

1/2 cup oats (plus an extra 2 tbsp)

1/4 cup almonds

8 walnut halves

2 tbsp Maple Syrup

For the filling

2 large kiwis peeled and chopped

2 tbsp shredded coconut

For the Drizzle

20g vegan dark chocolate

1 tbsp Almond milk

Method

1. To make the base, pop the ingredients (but hold back the 2 tbsp oats) into a food processor and pulse until it starts to bind together, mix in the remaining 2 tbsp oats and stir together until it’s well combined (If you think you’re mixture is too sticky add a little more oats until you’re happy). Now using your hands split the mixture into 6 balls and press into your tart cases (I used my Christmas mince pie foil cases) making sure there is a nice dent in the center for the filling to go into. Pop these in the freezer while you make your filling.

2. For the Filling, add the kiwi to a food processor and pulse 4 or 5 times until it breaks down slightly (you don’t want a puree) then mix through the coconut and spoon the filling into your ready made tart cases and pop back in the freezer while you make your drizzle.

3. For the drizzle, melt your chocolate in a bain marie, mix through the almond milk and allow to cool slightly so it thickens, then using a tea spoon drizzle over each of your tarts.

**I kept 2 of my tarts in the freezer over night and used them the next day, I just didn’t add the chocolate drizzle until I was ready to serve!

This is a very simple chili recipe and if you’re not making your own tortilla chips will take you less than 40 minutes to prepare and serve, so a great “go to” recipe if you need a feast, fast!

On a separate note, my sister emailed to tell me she’s been decorating the house for my arrival, I feel like royalty, apparently there is a Tesco’s equivalent in her local town, so need to stop there and pick up some supplies before heading up to her village and being re-introduced to her in laws (it’s been 14 years since I saw them last!).

Lentil & 3 Bean Chili with Homemade Spicy Torilla Chips, Salsa & Guacamole (Vegan & Gluten Free)

MyInspiration Feel The Difference Range

Serves 4 (ready in just over an hour – if making your tortilla chips)

For the Chili

1 tin brown lentils drained and rinsed

1 can red kidney beans drained and rinsed

1 can Borlotti beans drained and rinsed

1 can black eyed peas drained and rinsed

1 white onion finely chopped

3 cloves garlic finely chopped

1 red pepper (capsicum) chopped

1 orange pepper (capsicum) chopped

2 tbsp red chili flakes

4 cups passata

2 tbsp tomato paste

1 tin chopped tomatoes

1 tbsp apple cider vinegar

1.5 tbsp cumin

2 tsp paprika

Black pepper to season

1 tsp chili powder

Jalapeno chili peppers to garnish

For the Tortilla Chips

1.25 cups of Brown Rice Flour

3/4 cup warm water

1 tbsp red chili flakes

BBQ Seasoning

For the Guacamole

2 large avocados

1/2 red onion finely sliced

1 garlic clove finely sliced

Squeeze of lime juice

For the Salsa

2 large tomatoes chopped

1 large red onion finely chopped

Small handful of fresh coriander (cilantro)

1 tsp chili flakes

1 tsp chili powder

Squeeze of lime juice

Method

1. Make the tortilla – Preheat oven to 180 degrees and line a large baking tray with parchment paper. Combine the flour, water and chili flakes into a bowl and mix until a dough starts to form. Place the dough on the parchment paper, cover with a sheet of tin foil and using a rolling pin, roll the dough out to about 2mm thickness, you then remove the top layer of tin foil, sprinkle over the BBQ seasoning (or paprika) and pop in the oven for 10 minutes before removing and using a sharp knife slicing the dough into squares, I made about 20 from this mixture, then pop back in the oven, reduce the heat to 130 and let them cook for another 35 – 40 minutes until nice and crispy.

2. Now make the chili – Add 2 tbsp water to a large deep saucepan over a medium heat, add the onion, garlic, red & orange pepper and chili flakes and cook for 3 minutes before adding in the  cumin and paprika, mix everything so it’s all well covered. Now add the lentils and beans and again give it a good stir to coat with the spices. You then want to add the passata, tomato paste, tin tomatoes and apple cider vinegar, mix through, add a little black pepper, cover and allow to cook on a low/medium heat for 25 minutes then it’s ready.

3. While your chili is simmering away, make the guacamole, cut the avocados in half, remove the stones and spoon out the avocado flesh into a bowl, use a fork or a potato masher and mash until quite smooth, then mix through the red onion, garlic and lime juice, give it a good stir and pop in the fridge ready to serve.

4. Finally, make the salsa, add three quarters of the tomato and red onion to a food processor along with the chili flakes and coriander and pulse until it breaks down slightly, then add the remaining red onion, tomato, chili powder and a squeeze of lime juice and mix together.

5. To serve, ladle the chili into a bowl, add in some jalapenos, add a dollop of guacamole on top with a few tortilla chips on the side and I just kept my salsa and leftover guacamole in separate bowls so they could help themselves – job done!

You can team it up with a salad like us or make up a little quinoa or bulgur wheat to accompany it, up to you, or you could just have a massive slice of it on it’s own and have done with it!!

Tonight is our friend’s last night with us… the time has just flown by, it always does when you have a great time!

I was back at the gym bright and early this morning after their mammoth 4 day break, so I flung myself right into it, I was bursting with energy this morning, so started off with a yoga class, followed by bootcamp and then to top it off I hit the treadmill for half an hour. I was worried I’d be struggling on my run but I managed a respectable 3.5km in 25 minutes, I did have a lengthy warm up though. It helps I’ve just revived my running play list on my mp3, I’ve got some great tracks that are perfect for running to.  I feel great!

Sweet Potato Falafel Pie with Rocket & Red Pepper Salad (Vegan & Gluten Free)

MyInspiration Feel The Difference Range

Yields enough for 3 days lunches for 3 people

2 cans Chickpeas (Garbanzo) drained and rinsed

2 red peppers (capsicum) chopped

2 red onions finely chopped

3 small sweet potatoes, peeled and chopped (popped in boiling water for 12 minutes, drained, then mashed)

4 tsp Cumin

1.5 tbsp red chili flakes

1/2 cup Gram (Chickpea) flour

Black pepper to season

Method

1. Preheat oven to 180 degrees celcius and line 2 cake tins with parchment, (I used a circular 9″ round tin and a 7″ square tin)

2. In a food processor combine the chickpeas, three quarters of the red pepper, three quarters of  the red onion, cumin, chili flakes and black pepper and pulse until the mixture is almost smooth.

3. Fold the chickpea mixture into the mashed sweet potato, add the gram flour, the remaining finely chopped red onion and red pepper and stir everything together.

4. Transfer to your baking trays leveling them out with a spatula and pop in the oven for 20 – 25 minutes, remove from heat, slice and serve. (or leave to go cold, wrap up and pop in the fridge for later)

5. Make your salad, we had some rocket, red pepper, yellow pepper, black olives, pickled onions and some pumpkin seeds.

I’m doing my count down now, just 6 more days until I see my little sis and am formally introduced to my little nephew, it’s going to be a long journey but I’ve got my mp3 filled with my favourite tunes and will take a couple of books so hopefully all the bus journeys will fly by… hope they’ve got air conditioning too, it’s toastie now! So be prepared, it’s very more than likely that there will be a lot of nephew photos sometime next week appearing on this blog!

Stir Fried Broccoli with Wasabi, Ginger & Soy Marinade served with Noodles and Sesame Seeds (Vegan with Gluten Free Option)

MyInspiration Feel The Difference Range

Serves 3 – 4 – ready in half an hour

Large head of broccoli cut into florets (about 9 – 10 cups worth)

2 carrots peeled into long strips

2 spring onions chopped

2 inch cube of fresh ginger finely sliced

4 cloves garlic finely sliced

1 tbsp wasabi

3/4 cup low sodium soy sauce

2 tbsp crushed chili flakes

1 tbsp white wine vinegar

1 tbsp sesame seeds to garnish

300g Noodles (use your favourite and cook per pack instructions)

Method

1. Prepare your noodles as per package instructions

2. In a large deep sauce pan, pour a kettle of hot water over your broccoli florets and give it a quick stir, leave for 3 minutes then drain in a large colander, to the same pan, add 2 tbsp of water and heat over a medium to high heat, then add in the broccoli, ginger, garlic and chili flakes and stir to coat everything.

3. In a cup add the soy sauce, white wine vinegar and the wasabi and whisk together, add this to your broccoli, throw in the carrots and spring onions and keep stirring making sure that all the broccoli is coated in the soy sauce mixture and let this cook for 8 – 10 minutes until your broccoli becomes al dente, remove from heat.

4. To serve, take 4 tbsp of the broccoli liquid and pour over the cooked noodles and stir to combine, spoon the noodles in a bowl, add the broccoli mixture on top and drizzle over more sauce from the pan, sprinkle with sesame seeds and some more chopped spring onions and serve!