One rainy Wednesday a few weeks ago I discovered that adding chocolate Oatly to my pancake batter instead of water or dairy-free milk makes for a super-tasty treat. These are so simple, really fluffy and don’t require any unusual ingredients even though they’re egg-free – perfect for pancake day (actually perfect for any day!). Who says vegan breakfast is boring?
If you like these you might also like to try my vegan banana bread too – another sure-fire hit with my family every time.
I’ve got one of these tiny little frying pans to make them perfectly round but any non-stick pan will do.
Oil for cooking
150g plain flour
2 Tsp baking powder
300ml chocolate Oatly. You can also use any other non-dairy milk and just add 3Tbsp of cocoa powder to your dry ingredients if you don’t have chocolate milk.
50g raisins (optional)
Fresh fruit (banana and strawberries are my fave),, maple syrup, crushed nuts or a sprinkling of ground flax seed if you want to add a bit of extra goodness.
This is such a tasty midweek dinner and is one of a few vegetable stir-fry sauces I have on rotation. It’s on the table in 15 minutes and is a sure-fire hit, even with toddlers. Just adjust the spice level depending on how hot they like it. The Little Food Critic has just learnt the word “spicy” and likes to proclaim “It a little bit spicy Mummy”, whilst dramatically downing loads of water but she still eats it so I’m pretty sure she likes it quite hot.
Lots of people say they avoid tofu because they’re not sure how to cook it. The joy of this recipe is that the tofu is already pre-pressed and marinated so all you have to do is dump it in the pan with everything else – simple!
So here it is, one of my best vegan stir fries!
1 Tbsp oil for cooking
Thumb-sized piece of ginger, finely chopped
1 clove garlic, finely chopped or crushed
320g bag stir fry veg (you can just use a load of loose veg instead if you like but this recipe is all about being quick and I find if I buy all the veg separately I end up taking ages chopping it AND end up with some waste, so the bags work for me).
160g pack Cauldron marinated tofu pieces
1 Tbsp peanut butter
1 Tbsp light soy sauce
1 Tsp coconut palm sugar (normal sugar works too)
400g tin of coconut milk
Juice 1 lime
2 x 150g packs of straight to wok noodles (I like the ribbon rice noodles but any others work).
Dried chilli flakes to taste
Crushed salted peanuts to serve (optional)
It’s an age-old saying that, in theory, makes perfect sense. I’m pretty sure most parents have been advised to “leave the housework” or “don’t worry about anything else” and to SLEEP WHEN THE BABY SLEEPS.
Now, assuming you have a baby/child that naps for longer than 25 minutes at a time, this strategy is a sensible suggestion. Chances are you’re feeling a hell of a lot more knackered than your pre-children days, especially if your baby doesn’t sleep at night, and taking some time to lay down and catch up on any overnight sleep you’ve missed out on can make the day easier to deal with.
However, this just doesn’t work for me. When my daughter was born two-and-a-half years ago, there used to be times when I was so exhausted I just couldn’t function without a daytime sleep when she did, but it was rare. Now my son is coming up to six months old and I’ve found that the need to sleep has diminished slightly (I guess I’ve just got used to 6 hours a night). But there are loads of other factors at play here:
I have several friends who absolutely relish a nap wherever they can get one, so I know that this approach isn’t for everyone. But for me it works and I think (I hope) that having a bit of time to do something for myself each day makes me into a more patient parent, and also makes me really appreciate the time my children are awake.
Which camp are you in? Leave me a comment – I’m interested to see if I’m in the minority!
Since I’ve started posting photos of my vegan recipes on my Instagram feed, loads of people have been asking for me to start publishing them. I’ve been resisting it for a while because frankly, a lot of the stuff I make is just a bit made up, with the only rule being that if I can’t make it with a toddler clinging to my ankle shouting “I WANT A SNACK”, I won’t make it. This means that you’ll see a lot of what cooking purists will call “cheats” but I call “sensible”. If you’re busy but still want to create tasty, interesting, varied meals, don’t be afraid to employ a curry paste, or a ready-made pastry, or falafels that you have’t crafted yourself. It’s still cooking, people, and don’t let anyone tell you otherwise.
I also want to show how vegan food isn’t all salads and birdseed. The intention of this blog is not to push this lifestyle on anyone or preach to anyone, converted or otherwise. I just want to share some of the things we love to eat, so whether you’re interested in becoming vegan yourself, want to start adding some more plant-based meals into your diet every now and then, or are just curious about what “us lot” actually eat, you’re very welcome here.
Anyway, onto the recipe! This creamy coconut curry is so easy. It has been a weekly staple in our house for over a year now and I don’t plan on it taking a back seat anytime soon. So here it is, my very first blog post and my very first recipe!
2 medium sweet potatoes, peeled and chopped into bite-sized pieces
1 Tbsp oil (I use rapeseed or olive oil)
1 onion, chopped
1 thumb sized piece of ginger, peeled and finely chopped
1 garlic clove, peeled and finely chopped or crushed
2 Tbsp Madras Spice Paste (I use Pataks – so you may need to check your jar if using anything different to make sure you’re using the right quantity).
1 red pepper, chopped into chunks
400g tin of chick peas
400g tin full-fat coconut milk
400g tin chopped tomatoes
200g fresh or frozen spinach
Handful of fresh chopped coriander (optional)
Basmati rice (add some turmeric to your cooking water for an extra splash of colour)
Naan (we love the Morrison’s Clay Oven Bakery garlic and coriander ones – yes they’re vegan!)
Patak’s aubergine pickle (trust me this is a GAME CHANGER) and mango chutney.
Please let me know if you make this and what you think!