Super Simple Dhal

Super Simple Dhal

Dhal, or is it daal, dal or dahl? Who really knows? However it’s spelt, this famous Indian dish is a real favourite in our household, and it’s about time we tried mastering it for ourselves.

Packed with protein and nutrients, this dhal recipe is simple, warming and a go-to for anyone who loves Indian cuisine as much as we do.

We serve our dhal with chutney and poppadoms, and sometimes rice if we’re feeling a bit peckish!

Enjoy.

Roxy & Ben

Super Simple Dhal

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Super Simple Dhal
Super Simple Dhal
Servings
6 people
Ingredients
  • 2 cups red lentils rinse before use
  • 1 onion diced
  • 6 garlic cloves grated
  • 4 green chilies sliced
  • large thumb of ginger grated
  • 4 large tomatoes diced
  • 3 tsp turmeric
  • 3 tsp cumin seeds
  • 2 tsp garam masala
  • handful of cilantro chopped
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • oil for frying
For serving
  • poppadoms
  • chutney
Servings
6 people
Ingredients
  • 2 cups red lentils rinse before use
  • 1 onion diced
  • 6 garlic cloves grated
  • 4 green chilies sliced
  • large thumb of ginger grated
  • 4 large tomatoes diced
  • 3 tsp turmeric
  • 3 tsp cumin seeds
  • 2 tsp garam masala
  • handful of cilantro chopped
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • oil for frying
For serving
  • poppadoms
  • chutney
Super Simple Dhal
Instructions
  1. Pour the lentils and 6 cups of water in a saucepan on a medium heat, and cook for 30 minutes. Skim off the foam as it gathers at the top.
  2. Meanwhile, add a little oil to a frying pan and cook the onion for a few minutes. Then stir in the garlic, chili, ginger, and spices, and fry for a further 2 minutes or until the cumin seeds begin to crackle. Then add the tomatoes and fry for another 2 minutes.
  3. Once the lentils are done, transfer the onion mixture to the saucepan with the lentils and simmer for 10 minutes.
  4. Stir in the cilantro, salt and pepper.
  5. Serve with sprinkling of cilantro, poppadoms, and chutney.
Recipe Notes

#SoVegan

Broccoli Tater Tots

This is a great recipe to have in your repertoire! The tots are simple, hearty and filling – we usually make them when friends are coming over, and leave them on the table for people to pick at before the main course.

The chili powder gives the tots a gentle kick, but you can avoid chili and go for something more subtle like paprika if you’re not a big fan of spicy food.

Enjoy!

Broccoli Tater Tots

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Broccoli Tater Tots
Broccoli Tater Tots
Servings
15 tots
Ingredients
  • 350 g potato
  • 1 broccoli head
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp chili pepper
  • half white onion finely diced
  • 1/4 cup nutritional yeast
Servings
15 tots
Ingredients
  • 350 g potato
  • 1 broccoli head
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp chili pepper
  • half white onion finely diced
  • 1/4 cup nutritional yeast
Broccoli Tater Tots
Instructions
  1. Preheat oven to 220°C and line a baking tray with greaseproof paper. Then fill a saucepan with boiling water and place on a medium heat.
  2. Peel the potato and roughly chop it into 2 inch chunks. Add the potato to the boiling water and boil for 5 minutes.
  3. Meanwhile, trim and discard the broccoli stem (save the stem for a soup) and separate the head into medium-sized florets.
  4. Place the broccoli florets in the saucepan with the potato and boil for a further 2 minutes.
  5. Drain the water from the pan and leave the potato and broccoli to cool.
  6. Once cool, grate the potato and finely chop the broccoli, then transfer both to a mixing bowl.
  7. Add the remaining ingredients to the mixing bowl and mix well with your hands until thoroughly combined.
  8. Take a large tbsp of the mixture, squeeze it in your hands to form a ball, then shape it into a cylinder. Repeat and place each broccoli tater tot on the lined baking tray.
  9. Bake in pre-heated oven for 20 minutes.
  10. Leave to cool for 10 minutes before serving with ketchup.
Recipe Notes

#SoVegan

Watermelon Vodka Jelly Shots

Watermelon Vodka Jelly Shots

Planning a summer party? Then look no further than these show-stopping watermelon vodka jelly shots!

This recipe uses only half of the watermelon to make the jelly shots – we simply cut the remaining half into slices to eat. But if you’re hosting a big party, just double the ingredients to fill both watermelon halves.

We’ve tested these watermelon jelly shots over-and-over again (and yes, we had quite a lot of fun doing so!) and we discovered it’s really important to dry out the inside of the watermelon. This helps the jelly stick to the rind. But try freezing the shots for longer if your jelly is still slipping.

Enjoy!

Watermelon Vodka Jelly Shots

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Watermelon Vodka Jelly Shots
Watermelon Jelly Shots
Servings
10 people
Ingredients
  • 1/2 medium watermelon
  • 1/4 cup sugar
  • 300 ml vodka
  • 6 tbsp agar flakes
Servings
10 people
Ingredients
  • 1/2 medium watermelon
  • 1/4 cup sugar
  • 300 ml vodka
  • 6 tbsp agar flakes
Watermelon Jelly Shots
Instructions
  1. Take 1/2 a watermelon and scoop out all of the flesh, removing the seeds as you go. Once all the flesh is removed, place kitchen towels inside the watermelon half to soak up the remaining moisture. The inside of the watermelon will need to be as dry as possible.
  2. Place all the watermelon flesh in a blender and blend until smooth. You may need to repeat this step if you have a small blender.
  3. Strain all of the watermelon juice through a sieve, discarding any pulp that is left in the strainer.
  4. Measure 300ml of the strained watermelon juice and transfer to a saucepan on a medium heat. Add the sugar and agar flakes, and leave to simmer. Only stir the mix once all the agar flakes have dissolved. Then leave to simmer for a further 2-3 minutes.
  5. Measure another 500ml of the strained watermelon juice and combine it with the mixture from the saucepan. Stir in the vodka and pour the mixture into the watermelon half. Tip: mix any leftover watermelon juice with lemonade to make a delicious drink.
  6. Leave the watermelon half on a kitchen counter to cool, then transfer to a freezer for 3 hours.
  7. Remove the watermelon from the freezer and cut into chunky triangular wedges, trimming any edges. It’s important you cut the watermelon in triangular shapes to prevent the jelly from slipping off the rind. If the jelly starts to come away from the rind, place the watermelon back in the freezer.
  8. Serve immediately.
Recipe Notes

#SoVegan

Super Simple Summer Mocktails

Summer is here so we’ve decided to celebrate with some show-stopping mocktails!

These delicious drinks are refreshing, super simple and of course alcohol free, but you could add a dash of booze if you’re in the mood to spice things up.

Easy to make and the perfect treat under the summer sun, you’ll love these mocktails. Happy holidays!

Each recipe makes 1 drink.

Mojito Mocktail

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Mojito Mocktail
Mojito Mocktail
Servings
1 cocktail
Ingredients
  • 1/2 lime (quartered into 4 wedges)
  • 2 tsp organic sugar
  • 10 mint leaves
  • ice cubes
  • soda water
Servings
1 cocktail
Ingredients
  • 1/2 lime (quartered into 4 wedges)
  • 2 tsp organic sugar
  • 10 mint leaves
  • ice cubes
  • soda water
Mojito Mocktail
Instructions
  1. Place the lime wedges and sugar in a serving glass and muddle until the juices have released from limes.
  2. Take 8 mint leaves, clap them in your hands to release their aroma, then run them around the rim of the glass. Place the mint leaves in the glass and muddle gently.
  3. Fill the glass with ice cubes and top with soda water.
  4. Stir the mocktail gently and decorate with 2 mint leaves.

Sex On The Beach Mocktail

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Sex On The Beach Mocktail
Sex On The Beach Mocktail
Servings
1 mocktail
Ingredients
  • 1 ripe peach
  • ice cubes
  • cranberry juice
  • orange juice
  • glace cherry (suitable for vegans)
Servings
1 mocktail
Ingredients
  • 1 ripe peach
  • ice cubes
  • cranberry juice
  • orange juice
  • glace cherry (suitable for vegans)
Sex On The Beach Mocktail
Instructions
  1. Place the peach in hot water for a few minutes to soften the skin, then peel.
  2. Cut the peach in half, remove the stone and place the flesh in a blender with a generous splash of water. Blend until smooth to make peach the puree.
  3. Fill a glass with ice then pour in the peach puree.
  4. Top with half cranberry juice and half orange juice, and decorate with a maraschino cherry and a slice of orange.

Blackberry Bramble Mocktail

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Blackberry Bramble Mocktail
Blackberry Bramble Mocktail
Servings
1 cocktail
Ingredients
  • 1/4 cup blackberries (plus one extra for garnish)
  • juice from 1/2 lemon (plus the peel for garnish)
  • 1 tsp agave syrup
  • ice cubes
  • ginger beer
  • soda water
Servings
1 cocktail
Ingredients
  • 1/4 cup blackberries (plus one extra for garnish)
  • juice from 1/2 lemon (plus the peel for garnish)
  • 1 tsp agave syrup
  • ice cubes
  • ginger beer
  • soda water
Blackberry Bramble Mocktail
Instructions
  1. Pour the blackberries, juice juice from the lemon and agave syrup in a glass and muddle until the blackberries have broken down.
  2. Fill glass with ice and top with half ginger beer, half soda water.
  3. Decorate with a blackberry and lemon peel.

Taco Ring

Taco Ring

We have to say, we’re so chuffed with how this recipe has turned out. Who knew making an awesome taco ring could be so easy?

We decided to use a sheet of puff pastry, which is cut into 16 triangles, but you can use dough already shaped into triangles, if this is easy to find in your local supermarket. Just be sure to check it’s vegan-friendly!

The taco seasoning is packed with spicy flavours. Remember, we like our recipes ever-so-slightly on the hot side, so dial the chili up or down, depending on how you like it.

Enjoy!

Taco Ring

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Taco Ring
Taco Ring
Servings
4-6 people
Ingredients
  • 1 white onion
  • 2 garlic cloves finely chopped
  • 150 g cooked sweetcorn
  • 400 g tinned kidney beans drained and rinsed
  • 250 g cherry tomatoes quartered
  • 300 g vegan puff pastry (or 16 crescent dough triangles)
  • 1 tbsp vegan milk
  • oil for frying
For the taco seasoning
  • 1/2 tsp chili powder
  • 1/2 tsp oregano
  • 1/2 tsp paprika
  • 1/2 tsp cumin
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp salt
Servings
4-6 people
Ingredients
  • 1 white onion
  • 2 garlic cloves finely chopped
  • 150 g cooked sweetcorn
  • 400 g tinned kidney beans drained and rinsed
  • 250 g cherry tomatoes quartered
  • 300 g vegan puff pastry (or 16 crescent dough triangles)
  • 1 tbsp vegan milk
  • oil for frying
For the taco seasoning
  • 1/2 tsp chili powder
  • 1/2 tsp oregano
  • 1/2 tsp paprika
  • 1/2 tsp cumin
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp salt
Taco Ring
Instructions
  1. Preheat oven to 220°C and line baking tray with greaseproof paper.
  2. Drizzle a little oil in a frying pan on a high heat and fry the onion for 5 minutes.
  3. Add the garlic and taco seasoning, and fry for a further 2 minutes.
  4. Next, add the kidney beans, sweetcorn and tomatoes, and cook on a medium heat for 10 minutes.
  5. If using a sheet of puff pastry, roll out the pastry horizontally and slice it in half vertically. Then, create 8 equal rectangles by making three horizontal slices, ensuring the spacing between each slice is equal.
  6. Create sixteen triangles of pastry by cutting each pastry rectangle in half diagonally.
  7. Arrange the pastry triangles in a circle alongside each other, ensuring the widest edges are at the centre and there is an overlap between the triangles. There should be a gap in the middle with a roughly 12cm diameter.
  8. Where the pastry triangles overlap, press down with your fingers to push the pastry into the middle, creating more surface area for the taco mix.
  9. Spoon the taco mixture on top of the pastry and build the mixture as high as possible.
  10. Bring the outer edges of each pastry triangle over the taco mix, tucking the pastry under itself.
  11. Brush the pastry with almond milk.
  12. Bake in the pre-heated oven for 12-14 minutes or until golden brown.
  13. Remove from oven, serve with cashew sour cream and decorate with your favourite salad.

Cashew Sour Cream Recipe

Ingredients:
1/2 cup cashews soaked
1/4 cup water
2 tsp vinegar
2 tbsp lemon juice

Method:
1. Soak cashews in hot water for 10 minutes, then drain.
2. Combine all ingredients in a blender until smooth.

Simple Sweet & Sour Veg

Simple Sweet & Sour

This classic Chinese dish is a hugely popular take-away, but have you ever considered making it from scratch at home?

The good news is it’s a lot easier than you might think!

Our recipe uses ingredients you probably already have tucked away in your kitchen cupboards. It’s packed with fresh sweetness and subtle sourness, the perfect combination.

Say no to take-aways, and have a go at this delicious homemade treat!

Sweet & Sour

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Simple Sweet & Sour
Simple Sweet & Sour
Servings
4 people
Ingredients
  • 1 head of cauliflower
  • 1 red pepper sliced
  • 1 green pepper sliced
  • 1 white onion diced
  • 2 garlic cloves diced
  • large thumb of ginger grated
  • 1 tbsp soya sauce
  • 2 tbsp vinegar
  • 2 tbsp organic brown sugar
  • 3 tbsp tomato ketchup
  • 250 g fresh pineapple chunks
  • 200 ml pineapple juice
  • 1 tbsp cornstarch
  • 2 spring onions julienned
Servings
4 people
Ingredients
  • 1 head of cauliflower
  • 1 red pepper sliced
  • 1 green pepper sliced
  • 1 white onion diced
  • 2 garlic cloves diced
  • large thumb of ginger grated
  • 1 tbsp soya sauce
  • 2 tbsp vinegar
  • 2 tbsp organic brown sugar
  • 3 tbsp tomato ketchup
  • 250 g fresh pineapple chunks
  • 200 ml pineapple juice
  • 1 tbsp cornstarch
  • 2 spring onions julienned
Simple Sweet & Sour
Instructions
  1. Rinse and drain the cauliflower. Then trim and discard the leaves and stems, and separate the cauliflower into small florets.
  2. Heat a little oil in a frying pan on a medium to high heat.
  3. Fry the garlic and ginger for one minute. Then add in the cauliflower and onion, and fry for a further 5 minutes.
  4. Add the red and green peppers and fry for 2 minutes.
  5. Add the soya sauce, vinegar, sugar, ketchup, pineapple chunks and pineapple juice, and simmer for 10 minutes.
  6. Stir in the cornstarch, making sure it is fully combined, and cook through for 2 minutes.
  7. Serve with rice and a sprinkle of spring onion.