Vegan peanut butter risotto

I made vegan risotto with coconut milk many times, but this it the first time I made vegan peanut butter risotto. Surely it will not be the last. I wanted to try something different and I thought of peanut butter. It was delicious, this is will be my new go-to recipe for a while. I also had firm tofu that I fried and I used two types of rice, one for risotto and Basmati. The Basmati rice should be cooked separately, so if you don’t want the hassle, use only rice for risotto. I used crunchy peanut butter and I think that it’s the better choice for this recipe as it adds an extra texture.
My husband loved the risotto and he wasn’t sure when I told him the ingredients. I was delighted to hear his praise. All the recipes I’m sharing after this will be Easter-themed, as Easter will be here in less than 2 weeks, that’s so exciting.

Vegan peanut butter risotto

Ingredients for 2 servings:
– 100g white rice for risotto
– 40g Basmati rice
– 450 ml vegetable stock
– 4 tsp – 6 tsp soy sauce
– 40g peanut butter
– 200g firm tofu
– 2 spoons of oil
– garlic powder

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I made Ramen for the first time and it turned out delicious. I will share the recipe for it and I will make loads of variations because I love it, my husband likes it and I’m so excited with the new chopsticks I bought. I want to learn to use them properly.

Vegan Ramen Recipe

My husband and I went to a newly opened Japanese restaurant in Manchester last month called Shoryu Ramen, you can have a look at my review on ancaslifestyle, if you want to have a nosy. We both enjoyed our dishes; the vegan option as the other ones weren’t really suitable for us. The hard part was to eat the Ramen with chopsticks and ladle, but I plan to change that by using the chopsticks at home as much as I can. As I said, we both were happy with the vegan option, so this Ramen is vegan.

Vegan Ramen Recipe

I had a thought about the broth and the toppings and I decided to do something simple for the first time. To make this Ramen, I didn’t follow any recipes, but I looked on the packaging and went from there. The only thing that I would change, I would make a little more broth, like adding 50% more vegetable stock, but it was too late when I realized I wished there was more broth. I saw that some recipes of Ramen have less broth and some have more, I think it might be just a matter of preference.

Ingredients for 2 servings:
– 75g rice noddles
– 450ml vegetable stock
– 100g silken tofu
– 10g dried black mushrooms (wood ear mushrooms)
– 5g dried seaweed
– 30g leeks
– 10g carrots
– 10g peppers
– 2 tsp miso paste
– 1 spoon sesame oil
– 1 spoon soy sauce
– white sesame seeds

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Chickpeas and roasted peppers stew

I love chickpeas, but I usually make houmous because it’s something both my husband and I love. This time I’ve decided to make a stew with some roasted peppers I already had. For this chickpeas and peppers stew I’ve used brown chickpeas, dried. After reading a lot on how to prepare the dried chickpeas I tried a few different ways to boil them and I finally discovered the best way. The chickpeas will take only 30 minutes to 1 hour to boil, if they are prepared the night before, and that takes only 1 minute to do. I think it’s well worth the bother to do that.
The dish is so good that I’ll make it again and again. The stew is made with only 3 main ingredients. It’s also vegan, low in fat and healthy.

Chickpeas and roasted peppers stew

Ingredients for 2 servings:
– 150g dried chickpeas
– 2tsp of bicarbonate of soda
– 4 green peppers
– 1 can of plum tomatoes
– 3 spoons of oil
– salt
– black pepper
– garlic powder

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Kalettes with polenta

The second Kalettes recipe I’m sharing is Kalettes with polenta. I loved it, my husband loved it too. This one too is easy to make and healthy.

Kalettes with polenta

Ingredients for 2 servings:
– 1 bag of Kalettes
– 70g cornmeal
– salt
– 2 spoons of olive oil
– Nigella seeds
– black pepper

Make the polenta according to the cooking instructions on the bag. I don’t keep my polenta on the hob as much as they recommend because I don’t think it needs such a long time.
To make the polenta as I did, mix the cornmeal with 125 ml cold water and salt in a bowl. On the hob put a sauce pan with 375ml water and bring it to boil. When the water is boiling, tip the cornmeal and start stirring with a wooden spoon. Stir for a couple of minutes. The polenta will bubble, so cover it with a lid and stir from time to time. I keep my polenta on the hob for 10 minutes or even less, it should be smooth.
In a frying pan, heat the oil. Toss in the kalettes and stir or shake the pan. Sprinkle the salt and continue to stir/shake. Keep the veggies on the hob for a couple of minutes, no more. Add the Nigella seeds and the black pepper and stir/shake again.

Scoop the polenta with the spoon and spread it evenly on the plate. Put the kalettes on top and the dish is ready to be served.

Linking up to: TinnedTomatoes.

Kalettes side dish

I talked yesterday about how to cook Kalettes, a new vegetable. I made this Kalettes side dish for vegan hoisin duck from Linda McCartney’s food range. I like trying “mock meat”, not because I miss the taste of meat (I don’t), but because I really like the taste of soya and I used to eat it when I had meat too.
Blanch the Kalettes, as I showed in my last post. If you have a few bags, you can blanch all of them, put them in a plastic freezer bag in the fridge and you can use them the next day, it will save a bit of time if you are in a hurry.

Kalettes side dish

Ingredients for 2 servings:
– 1 bag of Kalettes
– salt
– 4 spoons of olive oil
– white and black sesame seeds
– black pepper
– 1 back of Linda McCartney vegan hoisin duck

Prepare the hoisin duck as per its cooking instruction. It’s quite simple, stir-fried for less than 10 minutes in 2 spoons of oil, adding a little bit of water half way through.
If you don’t fancy the vegan hoisin duck main, you can switch it with anything else.

In another frying pan, heat the remaining 2 spoons of olive oil over medium heat. Toss in the Kalettes and shake the pan. Add salt, black pepper and stir or shake. Leave the vegetables to cook for a few minutes. Taste and add more spices if you think it’s necessary, toss in the sesame seeds and shake the pan again. Leave to cook for another minute or two.

Plate the vegan duck and the Kalettes side dish and enjoy.

Asparagus houmous with halloumi

On a trip, I bought houmous with asparagus and I loved it. I wanted to recreate the recipe at home, so this is my version of asparagus houmous, served with shallow-fried halloumi. I used fresh asparagus, but I imagine the recipe would be just as delicious with frozen asparagus.


Ingredients for 2 portions:
– 200g halloumi
– 100g asparagus
– 480g cooked chickpeas (drained)
– 1 lemon, zest only
– 2 spoons tahini
– 1/2 tsp sumac
– salt
– 1/4 tsp garlic powder
– 2 spoons of olive oil
– 1 spoon of oil

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Black beans and hot dogs with houmous

I made this Black beans and hot dogs with houmous recipe in the caravan. I want to share a few of the recipes I make when we are camping. This took less than 20 minutes to make. I used shop-bought houmous because I don’t have a food processor in the caravan, obviously. I used Quorn hot dogs as we like them, but you can use any type of hot dogs you like. Same goes with the houmous, I like the mint and asparagus houmous, but a basic one would work just as nice.

Black beans and hot dogs with houmous

Ingredients for 2 servings:
– 4 vegetarian hot dogs
– 1 can of black beans
– sea salt
– 1 tsp mix of herbs (basil and parsley)
– 3 spoons of cold pressed rapeseed oil
– 1 pot of mint and asparagus houmous

Boil water and toss the hot dogs in. Boil them according to the cooking instructions on the pack. Meanwhile, wash and drain the black beans. When the hot dogs are ready, cut them in small pieces. Heat a spoon of oil in a frying pan, add the herbs and the sea salt. Stir for a few seconds and toss in the pieces of hot dogs and the black beans. Stir so they don’t catch the bottom of the pan.
While the hot dogs and beans are cooking, put the houmous on the plate. When the hot dogs are ready, put them on top of the houmous. Drizzle a spoon od oil. I used cold pressed rapeseed oil, but you can use any type of oil you like.

It was easy to make, it doesn’t involve lots of pans and prepping and that is important in a small kitchen like the one in the caravan. Both my husband and I find it delicious.