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20 February 2017

Italian Red Pepper Hummus Sandwich


Lately I've been super busy with my last few months of uni...when life gets a bit crazy good nutrition is especially important, so I wanted to come up with a quick, healthy and delicious recipe that I could make for lunch, when I'm in the middle of seemingly, endless amounts of work. 


I made the hummus from white beans, roasted red peppers (the kind from a jar), tomato puree and a few herbs for a rich, flavourful Italian-inspired hummus. It's so simple to make and a large batch can be made at a time, meaning you'll have enough for lunch for the whole week! I then served the hummus up on a toasted ciabatta roll, with tomato, rocket and avocado...for a truly indulgent, and healthy lunch!


This sandwich is so delicious and provides a great balance of nutrients, including protein, iron and fibre from the hummus, vitamins A & C from the peppers and tomato, as well as vitamin K and folate from the rocket, not to mention good fats from the avocado, which aid with absorption of fat soluble vitamins.  


Italian Red Pepper Hummus Sandwich | Yield: 2 cups hummus | 8 Sandwiches | Time: 10 minutes

You'll need

  • Chopping board
  • Knife
  • Food processor
  • Measuring spoons
  • Griddle pan

Ingredients

Hummus
  • 2 cups white beans
  • 2 large roasted red peppers (from a jar)
  • 1 tbsp tomato puree
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp oregano
  • 1 tsp Italian herbs
  • 1/2 tsp salt
  • Black pepper

To serve

  • 8 ciabatta rolls
  • 2 large handfuls rocket
  • 2 large tomatoes
  • 1 large avocado

Method

  1. Roughly chop the peppers, add to the food processor with the rest of the hummus ingredients and blitz until smooth.
  2. Slice the tomatoes and avocado and place to one side. 
  3. Cut the rolls in half and heat in a griddle pan, spread each piece with a thick layer of hummus, then layer up with the tomato, rocket, avocado and the top of the roll. 
  4. Serve the sandwiches up and store any remaining hummus in an air tight container in the fridge and consume within 4-5 days. Enjoy!
Cassidy xx


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12 February 2017

Tex-Mex Loaded Sweet Potato Fries


Everyone loves nachos, but they're not always the healthiest or most filling of foods, plus, the gooey, messy toppings are undoubtedly what make or break nachos, so I thought, why not swap out tortilla chips for some spicy sweet potato fries instead? The result is Tex Mex loaded sweet potato fries - seasoned fries topped with vegan cheese, guacamole, cashew sour cream, beans, onion and corn. So amazingly delicious and incredibly messy too! 


I coated the fries in a mix of smoked paprika, cumin, onion powder, garlic powder, oregano and cayenne pepper, for a sort of taco flavour, but if you don't have all of the spices to hand, then you can use a shop bought taco seasoning instead. The benefit of spicing them yourself however, is that you won't have all the added sugar and salt that may be in packaged spice mixes and you also get to decide how spicy you make your fries.

5 February 2017

Broccoli Soup & Garlic Chickpea Croutons


Lately I've been really enjoying having soup for lunch; it's warming, nutritious and so delicious, making it the perfect mid-day meal. But with more soup means I've also been enjoying a little too much garlic bread, I love the crunchy, garlicky flavour combined with a hot bowl of creamy soup. So I thought about what else I could serve with it and remembered that time I made sweet chili chickpeas as a snack. Chickpeas are the perfect substitute for a crouton, they absorb any flavour you put on them, as well as being super crunchy and full of protein & fibre that will help to keep you fuller for longer!



I coated the chickpeas in a little extra virgin olive oil, garlic and onion powder, nutritional yeast, parsley and a pinch of salt and then baked until they were dried out and crunchy like croutons. They compliment the creamy broccoli flavour of the soup so well and add that desired crunch to the soup! In fact, the croutons were so great I almost ate all of them as an afternoon snack whilst writing up some more of my dissertation. 

29 January 2017

Vegan Wild Mushroom Tortellini


With a few days to spare between the end of the first semester and beginning  of the second I was thinking about what I could make next. I was also thinking about which foods I loved as a veggie that I had yet to try as a vegan, when I remembered how much I used to adore tortellini and how there is a surprising shortage of vegan tortellini on the market.


With that in mind and having not had the deliciousness that is fresh pasta tortellini in a good few years, I thought it was time to do some research and make it happen! There's a few things I found out whilst browsing through a countless amount of recipes, and I've listed them below, it also turns out that the shape of tortellini - round or square - is quite a regional thing, as well as the size of the pasta pieces; I went with round, 3" circles for my recipe. You also do not need a pasta maker, just a bit of time and a small amount of elbow grease and you can roll your pasta almost as thin as with a pasta roller, as long as you keep your surfaces and rolling pin well dusted with flour, and remember the rest the dough first! Instead of egg in this recipe, I used a mixture of plain flour and semolina for a bit of added texture and colour too, in the future I will definitely be experimenting with wholegrain flour and maybe some coloured pasta too!

25 January 2017

Black Forest Crumble


Although most of my travelling has been done in the summer, there's a few trips I've taken during the winter and I was thinking back on them recently. I have a few distinct food memories from my travels, one being trying real black forest gateau.


I was about 11 at the time and we were in Germany travelling in my families' campervan, I remember going for a walk through the black forest, before looking around the quaint little shops for the perfect cuckoo clock for my mum and finally huddling out of the snow in a traditional pub, all snug with low ceilings and tucking into our first black forest gateau. It's a memory still so clear to this day and I can't help but smile when I think about it. I told my mum what I was making for this post and she looked back through some old photos, so here's some pictures of my trip to the Black Forest in 2008: