Recipe: Easy Homemade Chickpea Burgers (V)

The Greenwich Mummy Blog | Food: Chickpea Burger recipe

We’re currently low on rice and pasta at home right now. With no car to drive to the bigger supermarkets and our little Sainsburys Local and nearby Iceland has a long waiting queue that seems never-ending. A big shop is due soon and I managed to get a delivery slot one evening next week so hopefully that’ll tie us over for another month. I really try to not use the delivery service to let others and more vulnerable get a chance to order delivery but sometimes these little journeys to the local shops cause us to pay much more as they’re premium prices.

The Greenwich Mummy Blog | Food: Chickpea Burger recipe
Chickpea burgers that are easy to make!

We have a big bag of uncooked chickpeas that I’ve been wanting to tackle but couldn’t be bothered to… until now. We didn’t have all of the ingredients needed to make a curry so I had to re-think about what else we could make. Then I had the idea of making chickpea burgers! Why I never thought of it before who knows but I’m glad I came to my senses. Uncooked chickpeas need to be soaked in water overnight before they’re ready to use so make sure you do this too. Fill water to fully submerge the chickpeas and by the next day they’ll be softer. Boil them until they’re firm but soft enough to squish with your thumb and forefinger. 

The Greenwich Mummy Blog | Food: Easy Homemade Chickpea Burgers Recipe

We had leftover buns from when we had Linda McCartney mozzarella burgers the day before. I can also make a really nice sweet and tangy fried onion garnish so thought that’ll do. I looked up chickpea burger recipes and went for the first link I saw which happened to be a recipe from BBC Good Food for chickpea & coriander burgers.

I knew I’d need eggs (which we had) but didn’t know what else to add to make the burgers. We didn’t have coriander or breadcrumbs but the burgers still came out amazing. Also we ran out of cumin so I subbed that with garam masala (has a similar warming taste to cumin), turmeric, ginger and smoked paprika. If you don’t have any of these then you can make do with salt, pepper and garlic, puree or fresh clove is fine (which I’d forgot to add but it was still delicious without).

The Greenwich Mummy Blog | Food: Easy Homemade Chickpea Burgers Recipe
The ingredients before it’s blitzed (left), and the consistency you need after blitzing (right)
The Greenwich Mummy Blog | Food: Easy Homemade Chickpea Burgers Recipe
Transfer mix to a bowl and add the onions

How to make your deliciously simple & easy chickpea burgers

This recipe is suitable for vegetarians however to make it vegan friendly, swap out the egg for a substitute, chia seed or flaxseed water creates a similar eggy-consistency which might work well.

When I made this the other day I kind of eye-balled the chickpea and water measurements so use your own judgement. The recipe in BBC Good Food called for more lemon juice and lemon zest but I found just 1/4 lemon juice was enough – this was fresh squeezed, not the bottle kind. I used garam masala which has a slightly more ‘curry flavour’ taste than cumin, try both and see which you prefer.

You should be able to make around 2-4 good-sized burger patties (6 at a stretch) with this recipe. If there’s only two of you, you could make four chickpea burgers and stack up them up.

The Greenwich Mummy Blog | Food: Easy Homemade Chickpea Burgers Recipe
Fry lightly in oil until golden brown

Choosing your bun

Choosing a bun really sets the foundation of how your burger will turn out, especially if you like to toast them (we do!)… our favourite is toasted brioche buns because they’re light, fluffy and taste buttery but it is loaded with fat and calories so not great if you’re looking for a healthier option. Here are a few bun choices you can choose from…

  • sesame bun
  • brioche bun (our favourite!)
  • white morning roll
  • wholemeal bun
  • roti or flatbread (healthier option!)

Adding your toppings & condiments

You can go wild with what you decide to top your burger with. There’s tons of condiments out there and who’s to say you can’t even make up your own version? We love our own version of pico de gallo which we make really simple with just tomatoes, onions and balsamic vinegar. Here are a few suggestions in case you can’t decide…

  • cheese or vegan cheese
  • sliced tomatoes
  • lettuce
  • spinach
  • bistro salad mix
  • pickles or gherkins
  • pickled vegetables (daikon, carrot, radish)
  • cucumber
  • fresh sliced onions
  • homemade salsa or pico de gallo (fresh, chunkier version)
  • ketchup
  • mayo or vegan mayo
  • sriracha hot sauce

We didn’t have a lot of ingredients at home so we had to keep it simple. Trying this recipe again, I’ll add in spinach, perhaps a few sliced gherkins or pickled vegetables to add more crunch and tang or go for a little pico de gallo instead. We ate our burgers with homemade potato wedges drizzled with balsamic vinegar. Yummy!

The Greenwich Mummy Blog | Food: Easy homemade chickpea burgers recipe
Ta-da! Double stacked chickpea burgers with tomatoes, cheese and mayo

Without further ado, here’s the recipe…


Easy Chickpea Burgers Recipe

Serves: 2-4 people
Prep time: 20mins (minus pre-soaking and boiling of uncooked chickpeas)
Cooking time: 20mins

Ingredients

Patty mix:
500g chickpeas, pre-soaked and boiled from uncooked (drained, if from can)
1/4 lemon juice
1 clove garlic, crushed
1 tsp ground turmeric
1/2 tsp smoked paprika
1/2 tsp garam masala or ground cumin
1/2 tsp ground ginger
Pinch of black pepper
Pinch of Aromat seasoning (use salt if you don’t have it)
1 medium egg
1/2 medium onion, chopped and diced
2 tbsp oil for frying

50ml water (have 10-20ml extra in case your burger is too dry/crumbly)

4 morning rolls (or any buns of your choice)

Method

With all of the ingredients above, here’s how to make your chickpea patty…

  1. Add into a food processor or blender (I used my nutri-bullet) the chickpeas, egg (or egg substitute for vegan option), all dry seasonings, garlic, lemon juice and 50ml water.
  2. Blitz on medium power or until the texture is smooth but a little chunky for texture. If it’s very smooth, don’t worry as the next step will add some texture to the patty.
  3. Transfer the contents into a mixing bowl and add the chopped onions. If the patty mix looks too thick and crumbly add in a little water and stir or mix with your hand. Make sure you don’t add too much water as the patty needs to hold its shape when frying.
  4. Turn on the cooker to a medium heat (number 3 or 4 on electric cookers) and add the oil to your pan. Take a small handful of the mix and roll into a ball. Flatten it into a patty/burger shape around 1cm to 1.5cm thick. I wouldn’t advise on patties thicker than 2cm.
  5. Place gently into the hot pan and fry for about 3-4mins or until golden (golden brown if you like crispy bits) then turn over and fry on the other side.
  6. Take off the heat and place on your bun.
  7. Add your favourite toppings – we topped ours with a really simple pico de gallo style dressing, mayo and cheese for Daddy P and cheesy sautéed mushrooms for me.
  8. Sit back and enjoy! You can team your burger with a side salad, homemade coleslaw, wedges (like us!) or chunky chips.

 

Recipe: simple egg-free fluffy pancakes (V)

The Greenwich Mummy Blog | Food & Drink: Pancake Recipes

Egg-free fluffy pancakes (V)

Love pancakes but not a fan of eggs? No problem!

This delicious recipe is vegetarian friendly (make it vegan by substituting the milk for dairy-free milk and butter for coconut oil).  You could even try swapping the self-raising flour for oat flour but I can’t comment on how fluffy the pancakes will be… will have to be a new experiment for me! I’ve also made protein pancakes in the past, there’s two protein pancake recipes here which you can try.

Here’s a photo of the ones I made the other day with vanilla ice on top and a homemade peanut butter dulce de leche caramel in between.. it was delicious! The kids had their pancakes with chocolate-hazelnut spread and Daddy P had his with traditional lemon and sugar. I liked making the pancakes small as they looked so cute and perfect size for small hands.

The Greenwich Mummy Blog | Recipe: Egg-free fluffy pancakes
My egg-free pancakes… just as fluffy as standard pancakes!

Ingredients

  • Self-raising flour 100g
  • Whole or semi-skimmed milk 100ml
  • 2 tbsp caster sugar
  • 2 tbsp unsalted butter (melted)
  • 1 tsp baking powder
  • oil spray (a few tbsp oil for cooking)

Method

  1. Sieve the flour into a bowl and add in caster sugar and baking powder – these are known as dry ingredients.
  2. Then add in milk and butter – these are known as wet ingredients.
  3. Whisk all the ingredients together until a smooth consistency is formed, it should be a thick creamy consistency.
  4. Put the hob on a medium heat and add oil to the pan, only use a small amount and distribute evenly either with a brush or flat spatula.
  5. Pour in the mix slowly and cook for around 2-4mins or until bubbles can be seen forming to the top of the pancake. You can check the base of the pancake, it should be a light brown colour before turning.
  6. Flip over and cook on other side for about 1-2mins, you can check by slightly lifting the pancake
  7. Cook remaining pancakes and serve with your own toppings!


Topping suggestions:

  • Lemon and sugar
  • Chocolate hazelnut spread
  • Ice cream scoop
  • Banana and caramel sauce
  • Strawberries and whipped or pouring cream
  • Greek yoghurt, blueberries and honey
  • Cherry or mixed berry compote and vanilla ice cream
  • Oranges (sliced) with grand marnier liqueur (alcohol)
  • Syrup – golden or maple
  • Any combination of the above!

miguel-andrade-unsplash

Enjoy!

Did you give these pancakes a try? Let me know what you think of them!

Recipe: Sweet potato, haddock and vegetable coconut curry (V)

THE GREENWICH MUMMY FOOD RECIPES | FISH CURRY

(V) this coconut curry contains fish which you can omit for a full vegetarian dish

THE GREENWICH MUMMY FOOD RECIPES | FISH CURRY
Photo credit: Unsplash

So in The Greenwich Mummy’s household, Daddy P recently decided to stop eating meat products, adopting a pescetarian diet. I, however, still enjoy my meat products on top of our new food diet. The popular new label for people like me is ‘flexitarian’ – someone who is semi-vegetarian and enjoys vegetarian meals but still consumes all animal, fish, egg and dairy products.

Being Vietnamese, I love my meat dishes but we also have a lot of healthy vegetarian dishes too which is a nice balance. Our little family have been on this pescetarian diet for about 4 months now and the transition has been really smooth. The kids don’t mind it and Daddy P has done really well considering he was the biggest meat-eater out of all of us. He hasn’t missed eating meat at all! I guess because we’re still eating fish, shellfish, egg and dairy products we’ve still got a wide variety of protein sources in our diet so it’s not too noticeable. Some may even say cutting out red meat is a healthy thing to do.

A curry is a great dish to enjoy any time of the year, similar to soups, but I especially love it in the winter and the summer. Winter because you can have a mean hearty curry to get you through the cold nights. Summer is a great time for curries because you can make it taste as light and as fresh as you like.

I originally wanted to make a haddock and butternut squash cashew curry but my local Sainsbury’s had run out of butternut squash so I bought some sweet potato instead and came up with this recipe. It tasted fantastic! I’m afraid my photos don’t do this dish any justice so you’ll have to just take my word for it. 🙂 It tastes like a cross between a Thai curry and a creamy fish dish. If you like your curry with heat, add in some chilli flakes but I preferred mine mild so made it without any spices.

Bon Appetit!
IMG_9674
add onions to the oil and fry
FullSizeRender 2
add in the sweet potatoes
FullSizeRender 1
now time to add the carrots!
FullSizeRender 3
add in the seasoning and stock then simmer!
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add in the fish, remaining veg and coconut milk

Haddock, sweet potato and vegetable coconut curry recipe

Ingredients:

  • 2-3 haddock fillets (leave this out to make it a vegetarian/vegan dish)
  • 3-4 whole carrots, sliced
  • a handful of green beans (frozen or fresh)
  • 2 medium sweet potatoes, peeled and diced
  • 1/2 onion, sliced or diced
  • 1 vegetable stock cube
  • 2 tsp mild curry powder
  • 1 tsp garam masala
  • 1tsp cumin
  • 1-2 tbsp sunflower oil for frying
  • 100ml water
  • 200ml coconut milk
  • salt and pepper to taste

Method:

  1. On a medium heat, add the oil to the pan and fry onions until soft then add the sweet potatoes and fry for a further 7mins until soft but firm inside.
  2. Add the dry seasoning (curry powder, garam masala, cumin, salt and pepper) then add the veggie stock cube to 100ml water and pour into the pan. Let everything simmer for about 15mins.
  3. Add in the fish, veg and coconut milk and simmer for a further 7-10mins or until the fish is cooked and falling apart (flaky looking).
  4. All done! Serve with jasmine rice and enjoy. x

 

The Greenwich Mummy - Food recipe

Recipe: Apple & Banana bread bake by Melissa Hemsley (V)

The Greenwich Mummy Blog | Recipe: Apple and Banana bread bake loaf

I went along to my local IKEA Greenwich store last week for a foodie workshop event called “Waste Not, Want Not”. It was hosted by the lovely Melissa Hemsley (from Hemsley + Hemsley) and was about making the most with food and learning throw nothing away.

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We were ushered into the sleek kitchen showroom by Maria from IKEA Greenwich who ticked us off the registration list as we entered. Melissa poured us all a glass of water, sparkling lemon or lingonberry mixed cordial which looked lovely but I stuck with the lemon which was refreshing. We were then told that we were going to receive Melissa’s latest cookbook, Eat Happy as a gift which was a wonderful surprise! She also happily signed it for each and every one of us. 🙂

The event night

Melissa then introduced herself to us and talked about her love for cooking and how she lives by the “waste not, want not” motto which was the take-home message of this workshop. Growing up with strong Filipino traditions and culture, she explained to us that her mother made sure she never wasted food. I think it must be an Asian thing as I always remember my parents saying the same thing to me when I was young and as a result, I too rarely waste food. I always had to finish my bowl of food and was never allowed to throw it away… or else there’d be trouble!

The workshop was supposed to include a live cooking demo but because of some technical issues with the cooker it didn’t happen so instead we got lots of tips and advice from Melissa on how to build a ‘waste not want not food bowl’ from unwanted bits and bobs sitting in the fridge (there’s also a recipe for this in the Eat Happy cookbook).

Food glorious food

She constructed a simple, beautifully presented bowl filled with chickpeas, boiled eggs, radishes, green beans, a leafy salad and feta cheese – all topped off with a light dressing. I love healthy food bowls but never really knew how to construct it properly so seeing it done was very helpful.

We all chatted about food and how some foods can have so many ways of cooking it or eating it. For example when eating an orange, instead of throwing the rind away, zest it and use the shavings to infuse sugar or add it to another dish. Alternatively you can even save the rind and use it as potpourri.

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Melissa’s apple and banana bread bake

 

Banana and apple bread bake

During our chat, Melissa pointed out the delicious cake that caught everyone’s attention; the banana and apple bread bake! She posted up the recipe on her instagram page @melissa.hemsley the following day and I was keen to give it a try. It smelled so so divine at the workshop, I knew I had to get back to baking.

See Melissa’s Banana & Apple bread bake recipe post here

The banana bread bake came out so soft and fluffy. I don’t know if that’s how soft it’s supposed to be but I love it like that. Occasionally a heavy stodgy banana bread hits the spot but this evening a lighter version was perfect. I decided to make mine a little different and changed the recipe slightly – simply because I didn’t have all the ingredients at home so just made it up as I went along which turned out great!

The Greenwich Mummy Blog | Cake Recipes
Tada! Here’s my delicious apple and banana bread loaf – super moist and tasty!
The Greenwich Mummy Blog | Recipe: Apple and Banana bread bake loaf
So happy how my bread loaf turned out!

Here’s my adapted version of Melissa’s banana and apple bread bake. To make this yummy dish vegan-friendly, simply swap out the eggs for a chia or flax seed mix, or another egg substitute. To make it gluten-free Melissa suggested quinoa or buckwheat flakes. If you’re allergic to nuts, use only coconut flour if you’re okay with coconuts otherwise you can try it with another flour – perhaps polenta or millet.

Ingredients

  • 3 ripe medium-sized bananas
  • 1 apple; 3/4 grated for the bake and 1/4 sliced for decoration
  • 50g ground almonds
  • 25g coconut flour
  • 100g rolled oats
  • 4 medium eggs (for a vegan alternative, swap for chia seeds or egg substitute)
  • 150g coconut oil
  • 1tsp baking powder
  • 1tsp allspice seasoning
  • 1tbs brown sugar

Method

(bake using the same instructions as the original recipe)

  • Preheat oven to 180C/350F or gas mark 4
  • Add all ingredients (apart from the bananas and apple) together in a blender and blitz until smooth
  • Add in banana and apple and blitz further to your desired consistency (with or without lumps)
  • Pour into a lined loaf tin and add the decoration apple slices
  • Bake on the middle shelf for 50mins
  • Do the knife test to ensure the bread bake has thoroughly cooked inside then leave on rack to cool
Enjoy!

There’s so many different ways to recreate this banana bread and that’s the real beauty of it. I’m thinking of adding in chocolate chips or orange rind next time too to spice it up a little bit more! 🙂

Bon Appetit, x

IKEA Greenwich X Melissa Hemsley | The Greenwich Mummy Blog
A cheeky photo with the lovely Melissa Hemsley!
The Greenwich Mummy Blog | Recipe: Apple and Banana bread bake loaf
We were all treated with a signed copy of Melissa’s new cookbook at the Ikea Greenwich workshop

 

#FoodieFridays | Organix’s Gruffalo-themed muffin tin meal recipe

Toddler snack brand, Organix have teamed up with Chessington World of Adventures Resorts to offer little explorers (and adults too!) a chance to go free. You can find the vouchers on the packaging of Organix snack packs, I found mine on the Organix Goodies bars. Each voucher entitles one adult or one child free entry to the park and the Gruffalo ride with one full paying adult on the day. The voucher can’t be used in conjunction with any other offer and full T&Cs can be found online at Chessington.com/organix.

The Greenwich Mummy Blog | Organix Gruffalo Themed Muffin Tin Meal Recipe
Help! It’s a gruffalo! / Source: Gruffalo.com

We’re planning to use our voucher this Halloween half term as Chessington has some spooky special events on this October. I’ll write up a post shortly on our trip to Chessington if we end up going. 🙂

To celebrate their new partnership, Organix have come up with this little healthy recipe, a Gruffalo themed muffin tin meal so little ones can recreate the story with their food…

Gruffalo-themed muffin tin meal

Gruffalo Themed Muffin Tin Meal Recipe

Ingredients:

  • Homemade potato wedges (Terrible Tusks)
The Greenwich Mummy Blog | Organix Gruffalo Themed Muffin Tin Meal Recipe
“He has terrible tusks…”
  • Cooked peas (Poisonous Warts)
The Greenwich Mummy Blog | Organix Gruffalo Themed Muffin Tin Meal Recipe
“…and a poisonous wart at the end of his nose”
  • Lightly steamed sliced carrot rounds (Orange Eyes)
The Greenwich Mummy Blog | Organix Gruffalo Themed Muffin Tin Meal Recipe
“His eyes are orange. His tongue is black…”
  • Organix Goodies Cheese & Chive Breadsticks (Knobbly Knees)
The Greenwich Mummy Blog | Organix Gruffalo Themed Muffin Tin Meal Recipe
“He has knobbly knees and turned out toes…”
  • Sliced Organix Goodies Apple & Date Fruit Bar (Terrible Teeth)
The Greenwich Mummy Blog | Organix Gruffalo Themed Muffin Tin Meal Recipe
“… and terrible teeth in his terrible jaws”
  • Sliced roast chicken breast (Roasted Fox)
The Greenwich Mummy Blog | Organix Gruffalo Themed Muffin Tin Meal Recipe
“… and his favourite food is roasted fox”
  • Or for a vegetarian option, replace the chicken breast with 18g sliced cheddar cheese, cut into triangles (Terrible Claws)
Greenwich Mummy Blogger | Organix Gruffalo Themed Muffin Tin Meal Recipe
“He has terrible tusks and terrible claws…”

How to Make:

  1. Prepare your ingredients; make the potato wedges using the recipe below, cook the peas, lightly steam the carrot, chop the fruit bar into 5 pieces, slice the chicken breast or cheddar cheese if using.
  2. Place small portions of each ingredient into silicone or paper cupcake cases.
  3. Pop them on a platter, plate or into a 6 hole muffin tin to serve.
The Greenwich Mummy Blog | Organix Gruffalo Themed Muffin Tin Meal Recipe
Gruffalo Themed muffin tin meal

Simple Potato Wedges Recipe 

Ingredients:

  • 250g new potatoes
  • 1 tsp olive oil
  • Salt and pepper to season (optional)

Method:

  1. Preheat the oven to 200°C (Gas mark 6/390°F).
  2. Scrub the potatoes in cold water then pat dry. Slice each potato into 4 or 6 wedges, (depending on potato size).
  3. Place in a roasting tin and drizzle over the olive oil. Season with a little salt and pepper if using.
  4. Shake the tin until the potatoes are coated in the oil.
  5. Put the tin in the oven to cook for 20-25 minutes, taking out and shaking every 10 minutes to help the potatoes cook evenly.
  6. Take out when slightly golden and enjoy!!

potato wedges - terrible tusks - updated text


NB. This is collaborative post. The above recipes were provided for me by Organix to raise awareness for their latest campaign with Chessington World of Adventures Resorts. The photos have been provided for me by the PR team and other images have been credited respectively.

The Greenwich Mummy Blog | Organix Gruffalo Themed Muffin Tin Meal Recipe
The Gruffalo / Source: Waterstones

Two simple & healthy recipes for you to enjoy this Pancake Day!

The Greenwich Mummy Blog | Pancake Day 2017
(left) Oat pancakes with yoghurt and berries, (right) Chocolate protein pancakes with mint ice cream and chocolate drizzle

It’s Shrove Tuesday today aka Pancake Day and what better way to enjoy this day than bake up a fresh batch of pancakes to enjoy with the family… or all by yourself. 🙂

I’ve got TWO amazingly simple recipes for you today; the first one is a chocolate protein pancake one that I’ve dressed with a low-calorie mint choc ice cream and dark chocolate drizzle, and the second is a simple oat pancake with coconut yoghurt and berries. Yum!!

Both of the pancakes came out super fluffy. I added baking powder but I am sure they would still be quite fluffy without it. Out of the two, I think the chocolate protein pancake was the best – I have a sweet tooth so to be able to enjoy something sweet but in a healthy way is a wonderful win-win situation haha!  Continue reading “Two simple & healthy recipes for you to enjoy this Pancake Day!”

Recipe: Low-carb Prawn Pad Thai Salad

The Greenwich Mummy Blog - Prawn Pad Thai Salad Recipe

Since I started my fitness journey last August 2016 I’ve been eating much healthier than before. I’ve cut out a lot of the processed foods I used to eat before and try to consciously opt for complex carbohydrates over simple carbs. The reason for this is because of my high-risk for developing Type II Diabetes later in life. Diabetes runs in my family, both on my maternal and paternal side then to top it off I had Gestational Diabetes in both pregnancies.

So yeah… really high risk.

I am human and sometimes I do slip up and have chocolates, cakes and biscuits but try to have a really small portion. After all, eating a healthy diet doesn’t mean eliminating treats 100% out of your diet. Healthy eating is about balance, sustainability and having a positive association with food. Basically if you eat a large slice of pizza (or the whole pizza), don’t put yourself on a massive guilt trip for it and ‘punish yourself’ by eating less the next day or putting your body through hours of cardio trying to ‘burn off’ the added calories. Instead acknowledge that you’ve been able to enjoy yourself that day with that meal and eat a little better the week ahead to balance it out. Remember, one pizza won’t make you fat nor will one salad make you healthy.

I’m currently increasing my calorie intake to build up my muscle size and strength. As my weight loss stalled in December (plateaued at 51.8kg despite me increasing workouts and cutting a few more calories) I decided to reverse diet (where your aim is to gradually add back the cals in an attempt to kickstart your metabolism) which is going well. I’ll be writing up a progress post soon and will be going in more detail about this on there. Look out for it! Continue reading “Recipe: Low-carb Prawn Pad Thai Salad”

Macmillan World’s Biggest Coffee Morning: Vegan Coconut Matcha Tart Recipe

The Greenwich Mummy Blog | Macmillan World's Biggest Coffee Morning

It’s now under two weeks away until the Macmillan Big Coffee Morning! I love baking but since changing my diet and adopting a healthier lifestyle I have pretty much given up on scoffing cakes and pastries. Don’t get me wrong I will still indulge every now and then but it would be a very small treat as I am cutting down on sugars and carbs. This is because I have had gestational diabetes in both pregnancies meaning that my chances of getting Type II diabetes later on is very high.

Last week I was invited to attend an exclusive baking masterclass held by the Macmillan Cancer Support. I was so excited to attend but unfortunately, when it came to the actual day of the masterclass my childcare fell through and I wasn’t able to find anyone else at the last minute and had to forfeit my attendance. Continue reading “Macmillan World’s Biggest Coffee Morning: Vegan Coconut Matcha Tart Recipe”

Recipe: Curly Kale and Sweet Potato Hash (V)

Photo Credit: Crumb and Colour

So I have had to change my diet completely due to my gestational diabetes. Luckily this time round I am not on any medication but I’ve been giving the diabetes blood sugar testing kit so no cheating! I have to abide by my new diet rules and portion control to prevent baby from becoming too big.

I had a group meeting with the diabetic nurse and dietician last Wednesday and we went over the foods we can and can’t eat. To top it off, I’ve only gained 0.5kg since the start of the pregnancy so it means somewhere along the way I lost a lot of my weight and gained it as baby weight. It’s quite sad because the dietician has now said I need to start putting some more weight on.

It’s almost like a catch 22 as I am scared to gain the weight as I don’t want baby to be too big but because of the little weight gain, I have no choice but to do so.

So I’ve been checking out the GI index of foods and seeing what my best options are. I created this little recipe a while back when I was trying to experiment with curly kale. It’s so simple, super healthy and nutritious, suitable for vegetarians/vegans and has a low GI index – basically a winning recipe! I even made up the name for it… Curly Kale and Sweet Potato Hash 🙂

So without further ado, here is my recipe:

Recipe: Curly kale and sweet potato hash | The Greenwich Mummy


Curly Kale and Sweet Potato Hash Recipe

Time: prep – 5mins, cooking – 30mins
Servings: 2-4 people

Ingredients:

  • A bag of curly kale (washed)
  • 2 sweet potatoes (unpeeled)
  • 2tbs Dark soy sauce
  • 1 tbs of cooking oil

Method:

  1. Fill the saucepan with water and boil the sweet potatoes with their skin left on. Boil until softened which took me about 20 mins on a high heat.
  2. Drain the water and place the sweet potatoes to one side to cool down. Once they’ve cooled, peel the skin and throw away then dice them.
  3. Add a little bit of oil (1tbs) to the dry pan and turn the heat to medium/high. Add in the curly kale and stir frequently.
  4. Fry the curly kale for about 3 mins and add in the soy sauce. Adjust to your taste but I usually give it a generous drizzle. Use a light, low-salt soy sauce if you are concerned about the salt content but as we are not adding any extra salt, I like to use dark soy sauce.
  5. When the curly kale has decreased in volume from the cooking, add in the diced sweet potatoes.
  6. Add a splash of water to help create some steam which will also help to cook the kale nicely and cook for another 2-3 mins.
  7. All finished!

Take off the heat and leave to cool. Eat it on its own or serve with rice or cous cous. I like to just eat it by itself to help cut out the carbs and it’s so filling, I don’t mind it without any meat or poultry but if you did want to eat it, I think grilled chicken would go nicely. Enjoy!

Recipe: Vegan Hot Chocolate

Vegan Hot Chocolate Recipe: The Greenwich Mummy

I love hot chocolate and have been looking for a way to make it a bit less fatty and healthier so I came up with this recipe. It’s still a work-in-progress so I will return to make some tweaks to it every now and then so it can become my very own signature vegan hot chocolate.

There’s a lot of recipes for this drink online and you can take a look at a few of them here however I wanted to keep mine really simple with only a few ingredients to use. The majority of the ingredients you might already have in your kitcken or pantry. 🙂 I have substituted any sugars for a medjool date which is very sweet itself hence why I’ve only decided to use one in my recipe. Feel free to try out the recipe and chop & change it according to your taste buds. To make this hot choc taste more like caramel-like or have more ‘bulk’ like normal hot chocolates you can add a banana to the mix.

banana + medjool date = caramel –> this is no lie!

I have also added a wonderful ingredient in the drink which is maca powder. There’s plenty of health benefits for it which you can check out online too.

Mummy's Recipe: Vegan Hot Choc
Not a great photo but it tasted AMAZING! 🙂

Vegan Hot Chocolate Recipe

Time: 5-10 mins approx.
Serving: 1-2

Ingredients:

1 tsp cacao powder
1/2 tsp maca powder
200 ml non-dairy milk of your choice (unsweetened)
1 vanilla pod
1 medjool date (leave at room temp to soften)
10-15ml water

Method:

  1. On a low setting, heat the milk up in a saucepan and add vanilla pod to infuse that lovely sweetness into the milk. To make it more festive, you can add a little touch of mixed-spice seasoning in there too. (I tried this and it was amaze-balls!)
  2. When you start to see the milk just starting to bubble on the side, take it off the heat and leave it to one side. Leave the vanilla pod in there to soak for now.
  3. In a blender or food processor, add the medjool date, cacao powder, maca powder and water and blend until the date has disappeared completely.
  4. Pour the mix into a glass or mug and add in the vanilla-infused milk.
  5. Enjoy!

NB You can also substitute the vanilla pod for good-quality vanilla extract. One teaspoon would be enough and just add to the milk.

Here is a wonderful video I found on Youtube by Fablunch making her version of a vegan hot chocolate with vegan whipped cream! 🙂

Recipe: Chilli Kidney Beans With Green Peppers & Onions

The Greenwich Mummy's Recipes

Sometimes a meat-free dish is well needed. I randomly bought a tin of kidney beans in chilli sauce by accident when I was trying to make a Congolese bean stew and had picked this up instead of kidney beans in water so needed to make something with it.

I don’t really cook with kidney beans and as it already came with a sauce I was very confused on what to do with it. Then I had a “light bulb moment” and realised I can make something. All I had in the fridge was vegetables so I took a green pepper and an onion and made this lovely vegetarian dish which tasted great – we served it with rice. The whole family loved it!


Chilli Beans Recipe

Time: 25 mins
Serving: 1-4 people

Ingredients:

  • Tin of kidney beans in chilli sauce
    1 onion – chopped
    1 green pepper
    Vegetable or sunflower oil

For the seasoning:

  • A pinch of salt
    1-2 pinches of black pepper
    1tsp soy sauce or Maggi sauce (liquid seasoning)

Method:

  1. Put your saucepan or wok on a medium/high heat and add your oil.
  2. Add the onions and fry until nearly golden then add in the green peppers.
  3. Keep on the same heat until the peppers have softened which should take about 5-7 mins. Add a splash of water and cover to let the steam from the water evaporate soften the peppers.
  4. Add the salt, pepper and soy sauce/maggi sauce then add your tin of chilli kidney beans and turn the heat to low/medium to simmer for about 10 mins.
  5. By now, the flavours from the seasonings, onion and pepper should’ve mixed beautifully with the beans. Remove from the heat and leave to cool down slightly.
  6. Serve with rice or crusty bread or even eat them without any accompaniment. Enjoy! 🙂

Manny | The Greenwich Mummy Signature

Recipe: Coconut And Mango With Chia Seed Pudding

If you don’t know what Chia Seeds, make sure you Google it and have a look. This superfood is amazing and has been the talk-of-the-town for so long now, there’s hundreds of dessert recipes out there for you to choose from. My favourite use for chia seeds is to make a dessert using coconut and mango with chia seeds. Here are two recipes that I came across a while ago which I think are the best ones I have seen so far.

I have my own version of this dessert however it’s much more simpler and really raw. I will include my own concoction at the end of this post in case you wanted to try my version. 🙂

1. Tales of a Kitchen – Coconut chia pudding with mango and mint

The Greenwich Mummy | Coconut and Mango Chia Seed Pudding
Photo Credit: Tales of a Kitchen

Tales of a Kitchen is food blog owned by Chris. She posts wonderful and super tasty raw recipes on everything from appetizers to desserts and smoothies. This delicious coconut chia pudding with mango and mint is healthy and refreshing. The added sprigs of mint and lime juice gives another dimension to the flavour of the dessert. In this recipe the coconut milk has been made from scratch so the consistency may be heavier than drinking coconut milk that you get from the local supermarkets. If you don’t fancy the topped seeds, lime juice or mint, simply omit it from the recipe – it’ll still taste good either way. 🙂

http://talesofakitchen.com/

2. Snixy Kitchen – Tropical coconut mango chia pudding

The Greenwich Mummy | Coconut and Mango Chia Seed Pudding
Photo Credit: Snixy Kitchen

Snixy Kitchen is a owned by food blogger Sarah. You can find other fabulous recipes on her blog including many gluten-free recipes, meat and vegetarian recipes for appertizers through to snack and desserts. You can even find wedding-inspired recipes too! Sarah uses mango puree for her version of this lovely dessert and has presented it in a tall glass with a layered effect. Very unique.

http://www.snixykitchen.com/


Both recipes are incredibly tasty and easy to make. As this dessert doesn’t require any heating or cooking, it’s really easy to do. If you want an even simpler version, here’s my little concoction.

Serves 2

Ingredients:

  • 100ml drinking coconut milk
  • 2 tbs desiccated coconut
  • 2-3 tbs chia seeds
  • 1 tsp good-quality vanilla extract
  • 1 ripened mango, peeled and diced (remove large seed)
  • 1 tbs honey, agave syrup or coconut nectar

Topping:

  • 1 tbs desiccated/shredded coconut

Method:

Mango Purée:

  1. Add the diced mango and honey/agave/coconut nectar in a blender or food processor until you have a puree consistency.
  2. Pour into a bowl, cover and refrigerate as you won’t need the purée until the chia seeds have set.

Coconut Milk:

  1. Add the desiccated coconut, chia seeds, and vanilla extract to the coconut milk and stir briskly to mix everything together.
  2. Pour the coconut milk into glasses or mason jars and refrigerate as the chia seeds will need to expand and set.  Leave in the fridge overnight; if you’re in a rush, 3-4 hrs will also work.
  3. When it has set, simply spoon on top the mango purée.
  4. To top it off, sprinkle on the desiccated or shredded coconut and serve.
  5. Enjoy!

Manny | The Greenwich Mummy Signature