Butternut squash black bean stew.

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This is a fairly simple yet delicious comfort dish.

I kinda read a few recipes and then threw some things in the pot and hoped for the best so here goes!!

Your going to need:

1 medium onion finely diced

2 garlic cloves finely minced

1 tsp turmeric powder

1 tsp dried herb mix

1 small butternut squash peeled and diced medium

1 red bell pepper or capsicum diced into small pieces

1 can of black beans rinsed

1 can of coconut milk 1 can of water rinse the can out!

2 handfuls of rinsed kale in smallish pieces

 

Ok so heat a medium saucepan with a splash of coconut oil or whatever oil you like to cook with in there, sauté off your onions an garlic with the turmeric and herbs.

Then add in your squash and red bell pepper mix it up a bit then pour over the coconut milk rinse out the coconut milk can the add some water also to the post to just cover the vege.

Cook until the vege is soft to the bite, then add in your black beans and kale mix it all up an simmer for a few more mins.

I also added in a handful of chopped parsley and coriander on top cos I’m all about the greens at the moment.

This is  meal in itself if you feel you need it you can have some rice on the side.

 

Any questions please get in touch, always here.

love always

cupcake xx

 

Cannellini bean toast

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Cannellini Beans, I feel these beans don’t get enough attention, they are so amazing and versatile.

They are a great source of fibre, iron and magnesium. 1 1/4cup serving hold 11grms of protein.

So get some of these delicious bites in your belly!

I have more vegetarians than meat eaters at the moment so its making a breakfast option for all.

Before I started on the beans I cut a small packed of cherry tomatoes in half and tossed with some olive oil and freshly minced garlic. I then placed these on a lined baking sheet and put in the oven at 150’c to slow roast away while you cook the beans.

I just took one standard size can – roughly 15oz here in the USA 430grm elsewhere!

So I took one can and drained and rinsed the beans.

Take a medium onion and finely dice, then mince up 2 garlic cloves, sauté off the onions and garlic in your fry pan. You can also add in some smoked paprika, mixed dry herbs, adding more oil if you need to keep the mix moving.

Turn the pan down slighty then add in your rinsed beans and let them sit and simmer around in the onion garlic mix.

If you want to use some spinach now is the time to add in a few handfuls of spinach, or maybe you want fresh parsley or basil in there, whatever tickles your fancy really!

By the time your beans are simmering away the tomatoes should be almost done too!

So get your toast ready…whatever you have to hand or even a wrap, or pita bread.

load all the toppings on your chosen base layer of toast or wraps, then if you have fresh herbs or avo, add some on top with a generous splash of olive oil and balsamic!

Enjoy with out delay.

This recipe is a bit vague as I kinda made I up as I went!

could also be a great lunch option with some salad.

As always reach out any questions or comments.

Sending love and hugs.

Cupcake xx

 

Curried Vegetable Phyllo Parcels.

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These are kinda a bit of a throw together.

Basically take a few vegetables and roast them all up together, with some curry paste or curry powder then roll up into cigar shapes and bake till golden, enjoy with a yogurt dip.

 

So what your going to need is:

2 medium carrots finely diced

2 courgettes finely diced

1 bell pepper/ capsicum any colour you have finely diced

1 medium red onion finely diced

2 handfuls of spinach

1/2 block feta crumbled up

1 Tbsp Curry paste indian style or curry powder

salt and pepper

1 tsp paprika

1 packet of phyllo

melted butter to spread on your phyllo sheets.

So lets Pre Heat your oven to 180/200’c and place all the finely diced vegetables into a bowl, toss with olive oil paprika, curry paste or powder and salt and pepper.

Place onto a lined baking sheet and bake until cooked through.

Place the spinach and feta into a small bowl and pour the roasted vegetables on top mix around, this will help melt the feta a little an wilt the spinach.

Lay out your pastry sheets and butter one at a time till you have 2/3 layers, place 1 Tbsp mix on the end of the phyllo and roll up like a spring roll/ cigar shape.

Place onto a lined baking tray with the seam on the tray, butter the top to the roll then sprinkle over sesame seeds if you like them, if not just leave them out.

once you have used up all your mix making rolls bake them in the oven until golden and crispy!

Enjoy with the yogurt dip below.

 

Yogurt Dip.

1 cup greek or plain  yogurt

1/2 handful freshly chopped herbs

juice of 1 lemon

1/2 minced garlic clove

Mix all together and serve on the side of your vege phyllo rolls.

 

This recipe is one that you can change what vege you use, if you have some cauliflower or sweet potato etc then feel free to substitute things.

Always here if you have any questions.

With love always

cupcake xx

Carrot Cake.

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Simple classic and delicious!

Carrot cake is always a winner if you ask me!

What you going to need here:

1 cup vege oil

1 1/3 cup brown sugar

3 eggs

3 cups grated carrot

1 cup walnuts chopped up kinda small

2 1/2 cup Self Raising Flour

1/2 tsp baking soda

2 tsp mixed spice

 

What your going to do:

First turn on the oven to preheat to moderate 170-175’c

Grease and line a 22cm spring form pan or your tried and tested cake tin.

Beat the oil sugar and eggs in a bowl until thick and creamy.

Transfer the mix to a large bowl, use a wooden spoon mix in the grated carrots, walnuts then sifted ingredients.

Pour the mix into the cake pan.

Bake in moderate oven for 1hr check after 40mins and see as all ovens are different.

Once cake is cooked, you can test by inserting skewer that comes out clean.

Leave in the tin for 20 mins or so then take out to cool.

Once the cake is cooled you can ice with cream cheese frosting.

For the cream cheese frosting I do a simple  basic one, just take one package at room temperature, 50grm butter at room temp, 1/4 cup sifted icing sugar, juice of half lemon.

Place the butter and cream cheese in mixer with paddle attachment or hand  mixer mix together until creamy, slowly add in the icing sugar and lemon juice.

Ice the cake and decorate how you wish!

Enjoy!

As always please get in touch any questions.

With love

cupcake xx

Hearty Black Bean Soup.

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Black beans are my new favourite this week, so versatile and so good in so many dishes!

This soup is always a winner and its vegan.

What you going to need:

1 red onion finely diced

3 garlic cloves minced

4 tbsp tomato paste

2 fresh jalapeño

1 can black beans drained

1 can of crushed tomatoes

3 medium carrots cut in a small dice

1 sweet potato cut into a small dice

1 yellow bell pepper cut into small pieces

2 handfuls of fresh baby spinich

1 handful of chopped parsley

1/2 tsp chili powder

2 tbsp paprika

salt and pepper to taste

1 tbsp ground cumin

3 cups of vegetables stock or water if you don’t have.

 

Ok what your going to do here is heat up a medium pot and sauté off your onions and garlic until translucent then add in the tomato paste and paprika, cumin, jalapeño and continue to cook out.

At this point add in your finely diced vegetables be sure to mix them up throughly to get coated in the tomato paste mixture.

Add in the can of crushed tomatoes and rinse the can with a splash of water and add that in too!

Add in some of the vegetable stock so that the vegetables are just covered and leave to simmer away for 20 mins or so. If you need more liquid add in more of the vegetable stock or top it up with some water.

Once your vegetables are almost cooked add in the black beans and cook out for another 5 -10 mins, add in the fresh spinach and parsley right before serving, season with salt and pepper.

You can also sprinkle over fresh chilis if you love a bit of a extra kick.

take care

stay safe

cupcake xx

Butternut Squash Crispy Brussels.

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This was one of those “whats for dinner” moments where I looked around and threw some things together.

If you don’t know by now my love for the squash and sweet potato runs deep, so you can use either here.

What your going to need:

1 small butternut squash or half of a bigger on, peeled de seeded and cut into bite size cubes.

1 bag of Brussel sprouts, trimmed and cut in 1/2 or 1/4’s depending on how large they are.

2 cups kale leaves, broken up into smallish pieces

1 tbsp chili flakes

3 tbsp pumpkin seeds

 

Ok so what I did here was take the squash and roasted it in the oven, so heat up your oven to 180-200’c and season the squash with salt and pepper olive oil, lay out on a lined baking tray and bake in the oven for 15-20 mins until soft to the bite, well don’t bite it as it will be so hot, just stab it with a knife and see if its soft!

While the squash is in the oven cooking you can heat up a fry pan and sauté off your Brussels, using olive oil and salt and pepper, add in the kale once the Brussels have some great colour and almost cooked through squeeze over the juice of one lemon, this does great things to the kale.

Once your squash Is cooked you can either layer the mix of both into your serving dish, or just toss them all together in the pan or baking tray.

sprinkle over the chilli flakes and pumpkin seeds, enjoy while still warm!

This recipe is also Vegan.

Please reach out any questions or if you want anything else.

love always cupcake xx

Loaded Courgettes

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These are super easy and are great way to get your friends and family to eat the courgette!

I took 3 courgettes and cut them in half lengthways, lay the courgette out on a tray.

I then scored the flesh in a criss cross pattern and sprinkled some salt on top, this is going to help draw out the water that courgettes hold, and trust me they hold a lot of liquid.

After about 45 mins of this I wipe the salt off with a paper towel.

What comes next is rather a spur of the moment decision, I had some tomato sauce on hand so I spread that across the courgettes then sautéed some onions and garlic, layering this on top of your tomato sauce on the courgette finish it off with some grated cheese salt and pepper.

I baked these in a moderate oven of around 175’c for 15 mins as you want the courgette to soften and the cheese to melt, but not too far!!

If you have a super speedy oven maybe make the temperature even lower and cook for longer.

You can use pesto, chilli, mushrooms, ground beef that you pre cooked, options are endless, get creative here!

 

If you have any questions please reach out.

lots of love cupcake xx

Oatmeal Raisin Cookies

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There is something so homely about the oatmeal raisin cookie.

What you going to need is:

2 cups rolled oats

180grm softened butter

1 cup brown sugar

2 large eggs

1 tsp vanilla

1 cup plain flour

3/4 tsp baking powder

1/2 tsp cinnamon

1 cup raisins

So what we are going to do here is cream the butter and sugar together in you stand mixer with paddle attachment or by hand until the mix is soft and fluffy.

Beat in the eggs one at a time, stir in vanilla

Sift together flour, baking powder and cinnamon

stir into creamed mix

add rolled oats and raisins mix all together.

Place rolled tsp full lots on a lined baking tray and flatten with a fork, bake at 180’c for around 12 mins deepening on your oven and how crispy you like them!

enjoy

please reach out any questions

love always cupcake xx

 

Tahini Herb Dressing – for falafel, buddha bowl, salads etc.

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This is one of those super easy recipes you’ll want to keep handy for those last minute salad dressing moments, or for when your just wanting that little something else on your roast vegetables, or falafel.

Grab your blender and lets get this done,

Your going to need:

2 cups of herbs, parsley and cilantro/ coriander are my favourite ones

1/3 cup tahini paste

juice of one lemon or lime

1/2 tsp salt

1/2 cup cold water

I take a knife and roughly chop my herbs to get them in the blender then add in the lemon juice along with all the other ingredients.

blend for 1 min until everything mixes and you have a beautiful green mix, stop and check seasoning, can add salt and pepper now, also add a little more water if you want a thinner dressing.

At the moment I’m putting garlic in everything so I’m going to say add half a clove of garlic if you like the taste of it.

enjoy this healthy delicious dressing and as always

message me if you have any questions.

with love

cupcake xx

 

Tofu ginger stir fry.

This Stir fry is super easy and loaded with delicious veggies.

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Lets make the sauce first and leave it to infuse and dance together so the flavours have time to blend.

In a measuring jug place

1/2 cup soy sauce

1/4 cup rice wine vinegar

2 tbsp honey

1/4 cup water

6 tbsp oil

2 Tbsp fresh ginger finely minced ( more if you love it!)

4 cloves of garlic finely minced (can you less if your not a fan!)

Mix these all together and let them infuse to deliciousness!

Then lets get your block of tofu preferably a firm block and drain place it on a paper towel to rest for a few mins, then chop into small cubes spreading out to dry out a little still.

For the Stir fry vegetables you can use whatever you have on hand and what you like.

I used mushrooms, onions, carrots, peppers, broccoli and zucchini – enough for the portion you feel like.

Start by sautéing  the onions first add another clove of minced garlic in here if you like then add the carrots too cook out a little, adding a small scoop of the stir fry sauce to help it along, place this into a bowl and leave to rest for a second while you cook the tofu.

Heat the pan back up add a splash of oil to help the tofu not stick due to the sauce and fry the tofu till golden brown on all sides, then again add in a few scoops of the sauce and cook out.

Place the tofu with your carrots and onions in the cooked bowl.

Sauté the rest of your vegetables, when they are almost cooked add in the tofu carrots and onions then more of the sauce, add the broccoli last as I like it hold its colour and be quite crunchy still! But that is just me! add more sauce If you wish at this point then move into your serving bowl and sprinkle over freshly chopped cilantro, serve with some steamed jasmine rice.

Hopefully that all makes sense, please let me know if you have any questions or comments.

Enjoy

love always cupcake. xx