Easy Vegan Tikka Recipe

I made this recipe only a couple days ago for my batch of frozen ready meals and it reheats so well, I just have to share the recipe.

 It's an easy one pot meal, fast, and seriously easy to cook!
It makes about 6 servings, and takes less than 30 mins to prepare and cook.

All you need is:

1 large onion
1 green bell pepper (or favourite veg of choice)
1 block of firm tofu (I used smoked)
1 tin of black eyed beans
1 tin of chopped tomatoes
1 jar of tikka curry paste (I used a whole jar of sainsbury's)
1 carton soya cream

chop and Fry the onion in your oil of choice, followed by green pepper.
Add your tofu - once slightly browned, add all the other ingredients.
Serve piping hot with either rice, jacket potato, millet, or quinoa

What's brilliant about this recipe is that you can you swap the tikka paste for korma paste (only the paste is vegan) and use coconut cream instead of soya, to end up with a wonderful, easy, creamy korma.




If you like this recipe, feel free to comment below!

Going Vegan in... Asda

Now there are literally tonnes of products in Asda that you can buy vegan - But I've picked out the products that I think would fit very nicely in a shopping basket for a newly turned vegan!
(Not a gluten free post - But I will be making a post for us gluten free vegans soon!)

Most jarred bolognese sauces are vegan! 

Like I said before - There are just So many products to choose from!
 it's really not that difficult these days to be vegan :-)

I hope this little post helps!

If you are interested in more vegan products head over to the Vegan Womble Where products are updated often!

Oganico Shop and Tea room Loughton

Whilst on my travels and visiting family, I always find it difficult to find places that meet my dietary needs. In fact, it's near on impossible. I love going out for tea and cake, so I always keep a keen eye for new places that I could go and actually enjoy myself at.

Whenever I go to my parents, I usually have to venture into London to find suitable places to eat, but what with having M.E, I don't get to do this very often, and when I do, I take days to recover. So when I discovered a new wholefoods shop was going to open in Loughton Essex named Organico - I was very keen to see what it was going to be like.

For a healthy person, Organico is a pleasant 10 minute walk from the underground station (central line) however if you don't like walking so much, it would make an incredibly short bus ride!

Places like Organico, are gold dust!
Especially when you have food allergies and staying in Essex!

It's so nice to see shops like these opening up on the outskirts of London. Such a relief for me too, because from my parents, it's just a short drive in the car.
Parking is easy, as Organico is very close to county council car parks (bonus points there!)

Everything is Vegan!
Vegan tea, coffee, juices, smoothies... Even the cake is vegan. What's more, is that they have a couple gluten free choices too (yes, that's vegan too, yaay!)
On my first visit I had a Gluten free vegan Almond Muffin. It was sweet, moist, and had a wonderful texture.

On another visit I had a Spirulina orange truffle (annoyingly I've lost the photo) - now knowing what spirulina tastes like, I was a bit apprehensive... But this truffle was amazingly good! Just the right balance of orange to cover the taste of the spirulina, and sweet enough to cure the sweet craving.

It's an Aladdin's Cave for organic and vegan foods products They sell an array of cupboard foods, herbal teas, home essentials. Stacked from floor to ceiling, They're bound to have what you're looking for!

I really hope that as many people as possible visit this amazing little shop, because shops like this deserve to become the norm of society.




They're fresh, stylish, welcoming and homely, whilst catering for everyone's needs. Shopping needn't be a chore - it should be a pleasure, so why shop at a big bright and noisy superstore that's full of stress, when you could probably find all of your desired things in happy little places like this?

Vegan Chilli non Carne

I have been meaning to post up some recipes, but because I often don't write recipes down, this task is often tricky.

Tonight (with lots of help) I have made a Mexican inspired dish. I would have called it a 'chilli con carne' But - There's no meat, onions, or chilli in fact, in this meal, so I decided to call it the mild mexican, because it should suit at least some sensitive tummies, like me. 

Follow my Instagram! @AngrySquidge

Makes about 8 meals - Freezable up to one month 

The staple ingredients for this recipe are:
1-2 tablespoons Odourless Coconut oil (it's cheaper than regular coconut oil)
2 tins of chopped tomatoes
1 tin ready cooked red kidney beans
1 cup of dried brown lentils
3 large cloves of garlic
1 tablespoon cocoa powder (you could use half a tablespoon of carob powder instead or one square of very dark chocolate)
2 teaspoons smoked/unsmoked paprika
1-2 teaspoons cumin
half a teaspoon coriander
half a teaspoon turmeric - as it's anti inflammatory
1 teaspoon mild chilli powder (optional)
1 tablespoon of gluten free vegan bouillon or one gfv stock cube  (leave this out if you are super sensitive to onions)
1 bay leaf
salt
black pepper - more the merrier as it is anti inflammatory
1 green bell pepper

The veg to bulk it out - I used in tonight's recipe:
1 onion

1 medium Aubergine (you could use a punnet of mushrooms instead)
1 yellow bell pepper (as well as the green pepper)

I'm running low on veg today so just used what I had in the fridge.

You could add in a fresh onion if you're not sensitive to them.

Method:

Pre boil the brown lentils (takes about half an hour till the lentils are soft)
Chop/process your veg to the size you like them (I like them chunky) Then fry them in a large pot the coconut oil till they have reduced in size.
Add all of the staple ingredients to the large pot, stir, bring to the boil, turn the heat down to a very low heat and leave to simmer for up to an hour ( I often forget about it! So if you're like me, put a timer on so you don't forget) 




Don't forget to use organic produce where possible!

Happy eating!

 - I would love to hear from you if you have used this recipe, even if it's just for inspiration :-)

The Village Whole Food Store Enfield

When I visit my family I always struggle to find food I can eat. Without little independent shops like this, I'd be stuck with gluten free fish fingers and chips, or tuna with rice pasta and salads... Sounds all lovely, but it really does get boring!

I have been visiting this shop whilst staying with my family for a few years now, so thought it was about time I wrote a little about it.

This shop at Forty Hill, Enfield, has been open for some years, but has grown into something rather special.

Visit their website here

It's a lovely drive through some country roads which passes some lovely parks. You could easily pop in before your park stroll for some cheeky treats, (I always get a mini box of vegan chocolate truffles..) Or you could call by after your walk and try a wonderful vegetarian meal for lunch or dinner from their freezer section (I would personally recommend the gluten free vegan pies...)

The customer service is outstanding. Almost everything you could possibly need is in this shop, from health supplements, gluten free, vegan foods, to household products. Should you want something they haven't stocked, they will do their best to order in what you ask for as efficiently as possible. 
  It's busy on the weekend, but if you have time to call by during the week, you're bound to have a lovely conversation with the assistants and shop owner. 

What's more - is that they even sell homemade gluten free vegan cakes!! Seriously scrummy...

The shop offers some nutritional advice, and if you need that extra bit of help, you can book an appointment with their on site qualified nutritionist. 

If you're not sure whether you want to see a nutritionist, but want to be healthier, why not subscribe to their newsletter? It's totally free and gives out brilliant advice.

It's shops like this that make life a little more colourful and interesting. I bet you, more memorable too! We waste so much time in conventional superstores and what's worse is that we don't enjoy our time there. So why not treat yourself and explore some different places, go for a stroll round a lovely park for some well deserved fresh air, then pop into an independant shop like this one for something you have possibly never tried, and bound to love!

Eden Perfumes - A review

Some months ago I was exploring Instagram for natural product companies and stumbled across Eden_Perfumes_Brighton
At first I thought that surely this wasn't Brighton UK - It's usually the USA (who also happen to have a place called Brighton)
who get the more luxurious organic products...

To my pleasant surprise, it was a Spanish family who were setting up a shop in very close proximity to my chiropractor in lucky Hove!

I immediately wanted to investigate this company, and to test my body to see as to whether I would react to the ingredients used in the perfume. I had 2 weeks to wait till the shop was open, plus an extra wait on my health, seeing that it's so unpredictable.

First impressions...

A beautifully modern style, with a clever burst of nature as you take note of your surroundings. 

As I was walking into this shop, not only was I greeted with a warm welcome, the aura of the shop felt like home from home. The customer service is outstanding. And the sales assistants are perfectly educated about they're selling - not a lazy, ditzy salesperson in sight!

A cross between a sweet shop, a science lab, and a distillery - The bottles beautifully arranged on the wall ready to be dispensed.

A total of 130 perfumes for sale, with more arriving at christmas 2014!

With 109 Perfumes on display, all you have to do is walk round the shop and choose a sample you like the sound of, or simply sit at the table and sample recommendations from the lovely sales assistants. They will help you find your perfect match, even finding an incredibly similar natural alternative to your regular favourite perfume. How cool is that?!
Ditch your toxic non vegan perfume for a naturally made, organic, non toxic alternative - Your body will thank you for it! 

Organically Original...

Did you know that regular perfume companies, including celebrity perfumes, contain hormones extracted from the glands of animals such as deers and beavers? and use animal urine - aka, Ammonia? 

link - How Toxic are your body and household products?

At Eden Perfumes, you will only find safe, natural, organic, vegan friendly ingredients. Not only are the perfumes on show in independently designed dispensers, but all of the ingredients are on show too. 
Finally, a perfume company that has nothing to hide. 

Eden Perfumes consists of flowers, grains, fruit oils and alcohol, all grown and naturally processed by themselves at their farms in Spain. The alcohol is derived from distilled aubergine, having a very low toxicity percentage. 
The alcohol is used as a natural preservative which evaporates quickly, leaving just the beautiful scent of your chosen perfume behind.
 
They really are an independant company that deserves recognition. 
One thing that stood out for me is that despite the perfume being preserved in alcohol, I did not get a headache/migraine, or any respiratory reactions. I didn't get instant vertigo either, which often happens if someone sprays a regular toxic cocktail close by.. 
This proved to me that Eden Perfumes really is a natural product. I never believe something is natural until my body has confirmed it is so - one of the strange perks of having a hypersensitive chronically unwell body.
I am sensitive to alcohol and I did notice this slightly when the perfume was sprayed, but that's easily mended with a roll on perfume bottle, to which Eden Perfume will be introducing to their shop some time next year. If you can't wait that long, just bring your own rollerball perfume bottle and they will use that instead. Problem solved!

 Truly Vegan

No animal testing, No animal ingredients. 

None of their ingredients have been tested on animals for or by them. 

The one thing that really sold my heart to this company is the fact that they give their profits to a charity named SFHFC - St. Francis Hospice For Cats - A charity that is dedicated to looking after and caring for senior and terminally ill cats.The charity only survive through charitable donations. 

Jacky has 3 pets, a cat named Tito and 2 rabbits, Chester and Franky. She has an amazing love for animals, and her pets have been her biggest inspiration to develop a vegan friendly perfume.

She loves all animals and hopes to one day run a sanctuary - To rescue animals from the inhumane entertainment industry. She wishes she could save all animals in suffering. No living soul should have to live in any pain. 

Eden Perfumes have 3 pet perfumes for you and your pet to choose from. Vanilla, Green Apple, and Grosella Fruity.

You can't get more vegan than that. 

Value for money

Eden Perfume is such good value for money considering the amazing quality of this product, it's just £12 for a 30ml bottle, or even better, just £10 for a refill!

I bought one bottle for my mum, and one for myself.
Both containing vanilla and vegan musk. 
Eden Perfumes on Twitter

Another serious natural bargain here!

 


Jacky, her future husband, and family have put their hearts and souls into developing this perfume distillery.

Using Jacky's Grandfathers' techniques, her knowledge as an environmental scientist, and her personal experience suffering from multiple allergies, they have been able to invent a product for the future, all by nature. 

They are all so passionate and determined about Eden Perfumes.

Jacky had a scholarship from Spain after studying veterinary nursing, so she decided to study Environmental science at Brighton University, working 2 jobs, she never has a day off - How amazing is that?!
She is truly happy, enjoying her journey and such a joy to be around.

A pure inspiration.

Like this review? Check out my review on Natural Lip Balm -
and blog post - Beauty and health


*Photos are not taken by me 

Healthy Lentil 'Shepherds' pie

 Today has been a feast day of gorgeous comfort food! I really fancied a shepherd's pie, but of course, without the meat.

Whenever I want something inspired by meat dishes I go for either brown/green lentils or aduki beans. Lentils are much easier and cheaper to get hold of, so are usually the first choice.

I had my organic veg order arrive yesterday. So having planned what we were going to make this week, the shepherd's pie was first on the list!

We always batch bake in this house because I can't cook most days, if I want to cook, someone is always helping, as in I choose the ingredients, sit down and tell them what to cook, and do the taste testing..

Today's meal is definitely a keeper! (I'm getting the hang of writing these recipes down)
Super comforting and super filling! If you need that full feeling without the fear of piling on the lbs,
I really suggest you try this.

So here it is.

Vegan Lentil Shepherds Pie.

You will need.
A large rectangular oven dish
A very big pan, or deep sided wok
2 pans to boil your veg and lentils.

Serves 6-8 people - I made 6 portions, because I like my food!

Ingredients

1 cup dried green lentils
1 leek
1 celery
1 red bell pepper
2 courgettes (zucchini)
400g chestnut mushrooms
1 tbsp tomato puree
1 stock cube or 1 and a half tbsp stock powder in 250ml boiled water
1 tsp turmeric
black pepper
6 slices or grated vegan cheese (optional)

Mash topping.
1 butternut squash
3 mini-medium potatoes

Start boiling the lentils.
In a food processor, blitz the celery and leek till they are very small pieces.
Add to the wok or large pan and with a little oil sweat them down.
Process or chop the mushrooms to how you like them, I used my chunky strip blade on my food processor. Leave to one side.
Chunky chop the courgette and red pepper, add to the celery and leeks, stir and cover the pan,leaving it for 5 minutes to sweat down. Add the chopped mushrooms and vegetable stock, turmeric, black pepper  and stir.
Once the lentils have softened add to the vegetable mixture and gently mix. leave to simmer on a low heat.

Pre heat oven to 180oC fan

wash the butternut squash and potatoes thoroughly as we will be keeping the skins on.
Once you have washed them, chop into cubes, rinse, add boiling water and simmer till they become soft (about 15-20 minutes)
Drain and mash well, add salt and pepper to taste.

Transfer the lentil mixture to the oven dish,






Then Add the Vegetable mash, layering or sprinkling the vegan cheese on top.

Bake for half an hour, and serve with your favourite green veg. I had peas and kale. and a dollop of mayo!


We even had berry crumble after!






I used chestnut flour, millet, vegan marge and coconut sugar for the crumble topping, and added maple syrup and amaretto to the berries, Seriously naughty!

Seriously stuffed now.

Hope you enjoy this meal as much as I did!


Fancy cake for dessert? Try this Cupcake recipe 

Vanilla Seeds

                 

These vanilla seeds are so tasty, and they only take minutes to make! 
Use as a tasty yummy treat, snack, or topping.

Ingredients: USA cups

half a cup sunflower seeds

3 quarters of a cup of pumpkin seeds 

2 tablespoons coconut sugar 

1 tablespoon coconut oil 

half a teaspoon of vanilla extract

In a frying pan, heat the oil on high - add the seeds and stir until all the seeds are coated in the coconut oil.
Turn the heat right down to low. Add the coconut sugar and continue to stir.
You may hear the seeds popping.
  The seeds will burn if you stop stirring them!
Once the coconut sugar has coated most of the seeds, remove from the heat and transfer
the seeds into a glass bowl.
Immediately add the vanilla extract - the seeds should sizzle. Stir with a metal spoon making sure the seeds don't touch you as they will be very hot.

I like mine on Dairy free yoghurt and sweet curries! 

Easy 'Takeaway' Curry

The easiest, most versatile curry you will ever make!

It's Gluten free and Vegan

I don't follow exact recipes, I use what I have to bulk out the curry, so your favorite legumes and veg are all welcome to be in this curry - But I will give you some examples and basic instructions on what to do :-)

Due to the curry paste, this is not completely onion free, but I find that because I'm using a pretty small amount of the curry paste, I don't have any reactions.

Ingredients: for the sauce

1 200g block of creamed coconut - Grated
1 heaped teaspoon (or a measured tablespoon) of  Bhuna curry paste (it's entirely up to you if you want to add more for a stronger, spicier curry) 2 cloves of garlic
Black Pepper (I add lots because it adds a tiny kick, and has anti inflammatory properties)
A measured tsp of Turmeric powder (for colour) Add more if you like fragrant floral curries
half a tsp of Cumin 
Half a tsp of coriander 
1 tsp boullion stock
about 500ml of hot water, or enough to suit your favourite consistency 
That's the basics! If you want to change the taste slightly, add 3 cardamom pods, or a tablespoon of caraway seed - or use a different curry paste.

I like to add fried seeds to my curry for a sweet hint 

Basic veg and bean ideas for the curry sauce:

1 tin of ready cooked Butter Beans
200g Mushrooms
1 bell pepper - any colour
1 cup of cashews

Or:
400g cooked brown or green lentils
1 bell pepper
aubergine
200g Mushrooms

Or:
1 medium steamed sweet potato
Spinach
1 tin of cooked chickpeas


In a big pan or a wok, fry the chopped veg and minced garlic - add the grated creamed coconut and hot water followed by the beans or lentils. Stir, Add more water if needed.
Stir in the curry paste and other dry ingredients.
Heat through and stir often (medium to high heat for about 7 minutes)
turn the heat down, add more water if the sauce is drying up, leave on a low heat for about 10-15mins.

Serve how you like!

Simple Gluten Free Vegan Chickpea and Mushroom Pie

The easiest and rather cheap pie filling I have ever made! I was really tired and wanted something quick, so I came up with this.
I've yet to perfect gluten and rice free vegan pastry, but it wasn't a bad attempt :-)

Instead of pastry you could add mashed potato, mashed swede and carrot, mashed sweet potato, or even mix the filling with pasta - it's totally up to you!

Serves 4 as a pie

Ingredients:

For the filling:

400g chestnut mushrooms
2 teaspoons gfv boullion or a stock cube
2-4 tablespoons millet flakes/quinoa flakes/oats
tablespoon chia seeds
400g tin of ready cooked chickpeas, or your favourite legume
tablespoon tomato puree
salt and pepper
optional extras...
one medium carrot chopped
25g peas 

chop the mushrooms ideally in a food processor and sweat down in a wok on a medium - high heat
once the mushrooms have become watery, add the boullion, tomato puree, chickpeas, millet flakes and chia seeds - stir.
Add hot water if the mixture looks dry.

Once the chickpeas are heated through it's ready to eat as it is! Serve with mash potato or pasta and veg,

For the pastry that's in the photo...
3 measured tablespoons of each,
buckwheat flour, chestnut flour, almond flour
heaped tablespoon coconut oil
level tablespoon sunflower oil
tsp xanthan gum
tablespoon soya protein powder (optional)
water to bind

Bind the flours and fats together till they form breadcrumbs.
Add water a little at a time, you don't want to mixture to become too wet.
once your dough seems pliable, roll out on greaseproof paper then either bake separately at 200oc for 15-20mins or on top of the filling  at 180oc fan for 20-30mins

Gluten/Dairy Free Cupcakes

Chocolate 

Left, Cappuccino - Right, Lemon 

 This recipe may already exist, but I certainly didn't find this in any book!

After trying hundreds of different recipes, I decided to just give up and experiment 

by making my own recipes.

This is the easiest, most versatile,
cupcake recipe I hope you will ever find.

It works for me, friends and family every time. You can change the flavour so easily without harming the texture or bake. 

Flavour variations are below the recipe.  

Sadly the gluten free flour I used at the time contains rice flour as like most ready made gluten free flours do, but fear not, I am on a mission to make delicious cupcakes without the need of rice flour when I have the energy - so watch this space :-)

This recipe can be made vegan.
Just swap the eggs for 1/4 cup of unsweetened apple sauce, or a tablespoon of ground chia seeds mixed with 2 tablespoons of vegan mylk and mix.
Watch this blog for specially made gluten free vegan recipes
in the future.

For best results weigh in ounces as that's what I use when I make these cakes. I have converted the measurements using an online converter from ounces into grams for those who do not have scales that measure ounces.

Tip - Mix well! Sounds simple, but it can so easily be missed. Traditional cakes don't always require lots of mixing, but for gluten free they require an extra bit of care. They take a little longer to make using a wooden spoon but it's worth it, don't be tempted to get the electric whisk out! If you really have to use an electric whisk or cake mixer, use it on the slow settings only.

ALWAYS add Vanilla extract no matter what flavour you're doing, otherwise it just won't taste right. (at least that's what I think, and I'm pretty fussy!) 

The fuss pays off, because this recipe has won me competitions!

Vanilla

You will need -
A muffin tin that holds 12 cakes, or 2 fairy cake tins
12 medium-large paper cases, or 24 fairy cake cases
a silicon cake spatula (so there's no batter wasted)
Medium mixing bowl
Ice cream scoop or 1/4 us cup and spoon
Makes - 12 large cupcakes or 24 fairy cakes 

Pre heat oven to 160oc Fan and line your muffin tin

Ingredients:

6oz / 171g gluten free self raising flour
6oz/ 171g golden caster sugar
6oz/ 171g dairy free margarine that's suitable for baking
2 medium/ large Eggs
1 teaspoon Xanthan Gum
1 teaspoon gluten free baking powder
1 vanilla pod or a tablespoon of vanilla extract

Combine the marge' and caster sugar
Fold in half the flour mixture then add the eggs/egg substitute, vanilla (other optional flavourings)
and xanthan gum.
Beat well!
Add the remaining flour and baking powder and mix until fully combined

Spoon out the mixture into the paper cases as evenly as possible, with the other end of a spoon, stir the batter in the cases to make the batter more even (this helps make a uniformed bake) Make sure the oven is pre heated to 160oc fan

Bake for 25 minutes, once out the oven  transfer the cakes to a wire wrack, leave to cool.

Decorate with your favourite butter cream and decorations and munch!

Flavour variations:
Chocolate chip - pinch of salt and 2oz/55g chocolate chips
cappuccino - use 3oz of soft dark brown sugar and 3oz of golden caster sugar instead of 6oz of caster' with half to 1 tablespoon of espresso coffee powder depending how strong you want to coffee to be (do not add water!)
Lemon - Grated lemon zest of a whole lemon with juice of half
Almond - add 2oz/55g of ground almonds and a cap full of almond extract (optional)
Chocolate - Add 2oz/55g cocoa powder, pinch of salt, and extra half a teaspoon of baking powder and half a tsp of espresso coffee powder (do not add water)

try these combinations:
Almond lemon,
chocolate chip coffee
Chocolate, coffee (and chocolate chip)