Category: Lunch recipes

Veganuary- Challenge accepted!

HAPPY NEW YEAR! 2022, please don’t disappoint!

My partner and I are challenging ourselves to have a go at Veganuary and I have created a week by week plan for the month (we’re starting a week later as we have food to eat up!).

As I know others may be on the same venture as us, I thought I would share the plan below (unfortunately it is not editable and please excuse any spelling mistakes!). I found several recipes from Pinterest, as well as from the web, but the names are included so hopefully you’ll be able to find the same recipes. If not, you can easily find alternatives. I am also gluten-free, so where I am having soup or Buddha bowls etc., he is having pasta or rice for lunches. I will use gluten-free pasta/wraps/bread for all the recipes that require it.

I hope you find inspiration and ideas from my plan, and enjoy the recipes as much as I’m hoping we will.

Good luck and here’s to a better, healthier you (and planet!)

Enjoy!

Sophie x

Comforting cauliflower soup

As September comes to a close and Autumn truly sets in, soups are the perfect go-to for a cosy meal in. I have recently been working full-time which is the reason for my lack of recipes; however, since starting my job, I have made homemade soups every week for my lunch. I have experimented with different vegetables, spices and herbs!

This cauliflower soup is my own creation and includes one of my new-found favourite spices: turmeric! Although it dyes pretty anything it touches, it gives any dish a little kick of flavour. Equally, you can change the herbs and spices to suit your own tastes, as long as you stick to the staple ingredients.

Not only is this soup creamy, it is nutritional and full of vitamins which is necessary due to flu season quickly approaching. It is dairy free and gluten free so it can be enjoyed by all!

Even this soup will match the mustard cable knit jumper you’ll be wearing this Autumn!

INGREDIENTS

  • 1 Onion (diced)
  • 2 Cloves of garlic (crushed)
  • 75g Cashews
  • 1 Small cauliflower (chopped)
  • 200g Butternut squash (from frozen or fresh and cubed)
  • 1 Tbsp. Smooth peanut butter and 500ml boiling water
  • 1 Tsp. Paprika
  • 1 Tsp. Turmeric
  • 1 Tsp. Cumin
  • 1 Tsp. Ginger
  • 1/2 Tsp. Chilli powder

METHOD

  1. Firstly, sauté the onions and garlic for around 5 minutes.
  2. Mix in the cashews and cook for a further 5 minutes.
  3. Whilst the kettle is boiling, place the tablespoon of peanut butter into a heat resistant jug. Add 500ml of boiling water and mix until the butter has dissolved.
  4. Add the cauliflower, butternut squash, stock alternative and spices/herbs to the pan and bring to the boil.
  5. Reduce the heat to a simmer for around 15 minutes.
  6. Once the soup has cooled down, blend with an immersion blender or use a stand alone blender.

This soup lasts around 4 days in the fridge and can be kept in the freezer for up to a month.

I hope you enjoy this recipe!

Sophie x