Snowy Lentil Soup Recipe

SNOWY LENTIL SOUP RECIPE

I love soup. I eat it as much as possible, almost every day for breakfast! I make a lot of variations of lentil soup, as it is super good cheap protein and tasty too! Butter up some bread and it's perfect for a cold day :)

I just happened to make this soup on a very snowy day (we're having a lot of them lately in the UK!), hence Snowy lentil soup. I probably wouldn't add snow to it as it won't bring any flavour to this recipe!

Ingredients:

Red Lentils

Dried Yellow Split Peas (I would boil these for about 20 mins in advance, or you can omit them)

2 x Parsnips (large)

3/4 Carrots

Vegetable Stock (Cubes or Powder) 

1 x Large Onion

Garlic (I don't use garlic in recipes but I would say 2-3 cloves)

Vegetable Oil

Boiled Water

Salt/Pepper

You can also add spices if you wish, my kids aren't fans of spicy food so I just add a little sriracha afterwards!

Prep:

If using the split peas I would simmer for 20 mins before starting this recipe. 

Peel and chop onions and garlic, saute in a large pan with a little oil (you can also use a little water instead of oil). Once the onions have turned see-through, add the peeled and chopping carrots and parsnips,  then lentils, split peas, stock cube/powder and cover with freshly boiled water to about 2-3 inches above the veggies. Bring to the boil then turn the heat down and cover with a lid for 20-30 mins.  Turn off heat and cool for about 10 minutes, blitz with a hand mixer/food processor, and get stuck in!

Mexican Bowl Recipe VG/GF

VEGAN MEXICAN BOWL RECIPE

Hello there! Thank you for making it as far as my recipes! 

The day I made this Vegan Mexican Bowl was the day I had an over abundance of fresh produce that was about to go off! This was tasty and healthy but takes a little time to do so pour yourself a glass of wine before starting this! I was prepping the food whilst the kids were running around screaming, so definitely not one to start when everyone is already hungry!!

Where possible with all my recipes I try to find budget friendly alternatives to any more expensive ingredients I use (and vice versa).

Ingredients:

For the rice:

Brown Rice

1/2 tsp stock

Water

For the beans:

1 x tin of baked beans, rinsed (or just use any beans you have in your cupboard)

1 x onion, chopped

2/3 Yellow/Red Peppers

Paprika

Salt 

Pepper

Ground Cumin

Cayenne Pepper (or just use chilli powder)

For the Avocado:

2 ripe Avocados (mashed)

6 cherry tomatoes

Salt 

Pepper

Lemon Juice

For the Cheese Sauce:

125g Cashews

Water

Pepper

Pinch of paprika

Garlic Salt or Powder

Nutritional Yeast

Alternatively make a roux sauce (flour, vegan butter, soy milk) and add Nutritional Yeast/vegan cheese, season).

For the Salad:

Whatever salad bits you have in your fridge!

We used:

Lettuce

Tomatoes

Cucumber

Red Onion

Dressing: Oil & Lemon Juice

aaand a side of

SWEETCORN (just grab a tin)

Prep:

First pour yourself a glass of wine and congratulate yourself for getting through the day.!

RICE:

Make the rice by boiling water in a pan with about 1/2 tsp of stock (Or half a stock cube) and add the rice. Simmer until cooked (check the instructions on the packet for timing as some rice is super quick and some takes like 40 mins). Make sure you rinse your rice with cold water when it is cooked.

BEANS:

Heat a little oil in a pan, add the onion and saute until see through. Add the seasoning and stir, then the sliced peppers and beans. Add garlic if you like to this too as it all adds to the flavours! Mix and heat through then set aside.

AVOCADO/GUACAMOLE:

I'm not entirely sure this is a Guacamole recipe, but everytime I do this recipe all I can think about is that lady on Youtube singing the Guacamole song. Regardless, Avocados rule. I used super ripe avocados for this recipe.

Mash the avocados and add thoroughly diced cherry tomatoes, add lemon juice and season to taste. Mix well!

Cheese Sauce:

Ok for this one you will need at least a food processor/nutri bullet/ something that looks like a nutri bullet.

Soak the cashews in water and rinse. Add water to about 1cm above the cashews, add the nutritional yeast and seasoning and blend. To thicken just heat up in a pan for about a minute.

Salad:

For the salad, chop all the veggies up and throw in a bowl! Mix lemon juice and oil together, pour over the top (like a drizzle). 

When all the above is prepped, arrange on a plate (with my kids I had to omit a few things and add a Linda Mccartney sausage (not GF!) and add the sweetcorn too.

Vegan Mama Noms!

HELLO THERE

In a previous life I had a blog on here called ''Vegan Mama Noms''. Unfortunately I have lost all my login details so WELCOME TO MY NEW BLOG! Vegan Mooma / Vegan Mama Noms (Mark two!!).

I am hoping to fill this blog with recipes and parenting info and junk. Because why not? :)

There may also be random chaotic videos from my incredibly chaotic life with two energetic children!

So if you are new here, and 100% you will be, here is a bit about me! :)

My name is Hannah and I live in Gloucestershire with my two children, Finn (1) and Esme (6). Finn and I are 100% vegan, and Esme is mostly vegan (although I co-parent so when she is at her father's house not vegan!). 

I spend a lot of my time looking after my kids, so don't really get a lot of time to do a lot else, but eating is something we all can do (oddly enough!!). I spend a lot of time cooking (and unfortunately cleaning), plus hours and hours trying to get my children to bed, but in my spare time (what is that even) I love music, gigs, and am currently attempting to learn Japanese (albeit very slowly!).

Esme is 6 (very almost!) and is in Year 1 at school, which she loves, and Finn currently spends all of his time running around at toddler groups or making as much of a mess of my house as possible. He is definitely going through a throwing food phase!

Anyway! That's enough of rambles!

Taters!

Hannah