Filo Vegetable Samosas

I’ve added a recipe for all my friends doing Veganuary. These little samosas make the best lunch. They’re made using filo pastry so delightfully delicate and light. Just add a crisp salad with them full of red onion, tomato and a side of mango chutney for dipping. Fabulous when you have lots of left over veg you need to use up. Even better for lunch boxes the next day.

Makes 12

Ingredients

2 carrots

1 large potato

1 cup frozen peas

1 large clove garlic – minced

1 teaspoon cumin seeds

1 teaspoon turmeric

1 teaspoon garam masala

3 sheets filo pastry

1 tablespoon olive oil

1 table spoon poppy seeds

Method

Pre heat oven to 220c / 200c fan and take your filo out the fridge at least 15 mins before you intend to use it.

Start by boiling your potato and carrot in a pan of salted water until tender.

Meanwhile, sauté your diced onions in a frying pan until they start to soften along with the minced garlic.

Add your spices and the frozen peas.

Stir around the pan until the peas are cooked. This should only take 2-3 minutes.

Once your onions are cooked and your veg is tender, drain and chop it into pieces, then add it to your onion and spice mix stirring to combine.

Place your 3 sheets of filo flat on the work surface. You need to work quickly as it can dry out quick.

Cut each sheet into 4 rectangles. You may have a marginal amount left from each sheet in order to do this but you can just discard this.

Fold each rectangle into a triangle shape. Open and fill with approx 1 tablespoon of the filling. Fold over back into the triangle shape and brush with oil all over and to seal the edges. Feel free to trim any edges to get the perfect triangle shape.

Place each samosa on a lined baking tray and sprinkle over the poppy seeds. Bake in the centre of the oven for approx 20-25 minutes.

Serve with a side salad and compulsory mango chutney.


Fruit Smoothie

Getting the day off to a great start, this fruity smoothie is bursting with vitamins. Strawberry, pineapple, melon and orange.

Great for breakfast on the go when you’re short on time or a post work out energy boost.

Serves 2

Ingredients

5 strawberries

2 slices of pineapple (round)

1/4 small honeydew melon

Juice of an orange

A few cubes of ice

Method

Simply chop all your fruit except your orange and blitz with a few cubes of ice in your blender. Squeeze in your orange, stir and enjoy.


Mushroom Cauliflower Rice Stir Fry Bowl

I’ve been asked by my vegan friends to share a vegan recipe. It was perfect timing when Fullgreen sent me this cauliflower rice to try. It comes in a variety of flavours and the portobello mushroom flavour pairs so well with a veggie stir fry.

Packed full of mange tout, mini corn, edamame beans and chilli this stir fry bowl is full of asian flavour. The addition of the mushroom cauliflower rice compliments it perfectly and you can whip it up in minutes. What’s more it’s low carb and gluten free, made of 100% veggies and no preservatives.

Serves 1 as a meal or 2 as a snack

Ingredients

Tablespoon olive oil

1/2 a carrot – cut into matchsticks

Handful of mange tout – cut into halves

1/2 cup broad beans, edamame beans and peas (mixed)

3 mini sweetcorn – cut into half

1 tenderstem broccoli floret – chopped small

1 spring onion – chopped

1/2 a red chilli plus extra to serve if desired

2cm piece of fresh ginger – grated

2 large cloves garlic – minced

1 tablespoon ketjap manis

1/2 teaspoon salt

1/4 teaspoon cracked black pepper

Juice of 1/2 a lime

Pack of Fullgreen portobello mushroom cauliflower rice

Method

Once you’ve chopped your veg heat a pan with your olive oil.

Firstly add your carrot matchsticks to the pan as they take a little longer. Pan fry them for a couple of minutes and then add in the rest of your veg along with your garlic and ginger.

Stir for 5 minutes or so until the veg is softened but still has a crisp bite to it.

Add your ketjap manis, the juice of half a lime and season with salt and cracked black pepper.

While your veg is cooking put on a separate small pan for your cauliflower rice. Heat on a medium heat for 2 minutes stirring all the time. Simply add to your stir fry bowl and enjoy! I like it served with extra chilli and a lime wedge to squeeze over.


Spicy Vegan Butternut Squash Chilli

Thank you so much to the lovely people at Dhow Nature Foods for sending me some gorgeous spices to try. Dhow Nature Foods is an East Africa inspired health food brand and is available online for great natural, pure and organic products. Excellent quality spices, a little goes a long way, so economical too.

I’ve devised this fabulous butternut squash vegan chilli that brings on the flavour with the wonderful African birds eye chilli and turmeric powders. Full of delicious sweet potato, kidney beans for protein and a whole lot of other healthy goodness in a slimming tomato based sauce. If you like your chilli spicy, you are going to love this recipe.

Serves 2

Ingredients

1/2 a teaspoon of Dhow Nature Foods African Birds Eye Chilli Powder

1 teaspoon Dhow Nature Foods Turmeric Powder

2 tablespoons olive oil

1 tin of chopped tomatoes

1 teaspoon light brown sugar

1/4 red onion – diced

2 cloves garlic – minced

4 tablespoons mango juice

2 small sweet potatoes – diced in 2cm cubes

1/2 can kidney beans

4 tablespoons water

1 tablespoon mango chutney

Pinch of salt

Grind of cracked black pepper

Method

Pan fry and brown your diced onion in 2 tablespoons olive oil over a low heat adding your garlic, African Birds Eye Chilli powder and Turmeric powder. Stirring all the time.

Now add your kidney beans, diced sweet potato, tinned tomatoes, light brown sugar, mango chutney, water and mango juice. Stir to combine. I always have a taste at this stage, then season with salt and cracked black pepper.

Cover and simmer for approximately 35 minutes so the sweet potato is nice and soft, making sure you stir every now and then.

Tip: I like to serve with coriander and extra mango chutney. I find the sweetness of the mango against the heat of the chilli powder works really well.