For a number of years I have been making a version of my Vegan Sister in-laws “butter chicken” – I know …. butter chicken without the butter and without the chicken!!

Butter chicken would have to be one of my favourite curries, so I was delighted to try out her recipe.

You can check out her version here 

I have adapted her recipe to avoid the things we are are unable use – sometimes I also add in the meat that my husband and daughter so love (you can find that addition below the main recipe). I love being able to use lots of our garden produce in this – home grown onion, garlic, chillies and broad beans! It makes a large batch – enough for 2 meals for all 6 of us. It freezes and thaws well so we have an easy ‘take away’ meal on hand for crazy nights!

• 1 tbsp olive oil
• 1 tsp coconut oil
• 1 medium brown onion, finely diced
• 1/2 tsp cinnamon
• 1/2 tsp tumeric
• 1 heaped tsp paprika
• 2 tbsp ground coriander
• 1 tsp ground cumin
• 1/3 tsp ground cloves
• 2 cloves crushed garlic
• 3 tsp finely grated ginger
• 1 1/2 tsp very finely diced red chilli
• 500g tomato pasata
• 150g sliced button  mushrooms
• 2 x 400g tins butter beans, drained and rinsed
• 270ml coconut cream (plus the tin filled up again with hot water)
• 150g sunflower seed butter

In a large, heavy based frying pan, heat the oil over a medium heat and add in the onion. Fry until the onion beings to turn translucent.

Add in all of the dry spices and fry for a further minute.

Add in the garlic, ginger and chilli and fry, stirring well, until all combined and fragrant.

Add in the pasatta, deglaze the pan and stir well to combine.

Add in the mushroom and beans, stir well.

Add in the coconut cream, water and seed butter and stir until the mixture is well combined and smooth.

Bring to a simmer for about 15 minutes, stirring occasionally.

Serve over rice.

If you would like a meatier version of this meal you will need:

• 1 tbsp garlic infused oil
• 4 skinless chicken thighs, diced
• 1/2 tsp paprika
• pinch of salt and pepper.

Before the above steps, heat the oil in the pan and add in the chicken. Season and fry until golden brown and cooked through. Remove from pan and set aside.

Return the chicken to the pan in the last minute or 2 of the simmering time.

Enjoy 🙂

Each month when I sit down to write out our menu I ask the kids for input.

Invariably Ellie says ‘Calamari’, George yells ‘Pizza’, Harry yells ‘Everything Mexican’ and Will suggests Fried Rice and lots of veggies.

But this time Will surprised me.

He asked for ‘those long, fat, hollow noddles that you put stuff in and have sauce on top’ 🙂 So here … with the more fancy name of Cannelloni…. was my interpretation of his request!!

• 800g butternut pumpkin
• 400g tin chick peas, drained and rinsed
• cannelloni tubes (we used the San Remo GF ones)
• 2 tbsp garlic olive oil
• 2 tsp fresh chopped rosemary
• 1/2 tsp pink salt flakes
• 1/3tsp ground nutmeg
• 400ml tomato passata
• 1/2 cup warm veggie stock
• 2 large handfuls spinach
• 2 tbsp nutritional yeast
• 2 tbsp coconut cream
• 2 tbsp pumpkin seeds

Peel and dice the pumpkin and place in a large baking pan. Drizzle with the olive oil, sprinkle with the salt, nutmeg and rosemary.

Bake in a pre-heated 200C oven for about 40 minutes.

Remove tray from oven and add in the chick peas, toss them with the pumpkin and return to the oven for a further 15 minutes.

Remove from the oven and turn oven down to 180C. Mash the pumpkin and chick peas and then place into a piping bag.

Fill the cannelloni tubes with the pumpkin mix an then lay in a baking dish.

In a blender/processor/bullet/thermal cooker, place the passata, spinach, nutritional yeast, stock and coconut cream and process until smooth.

Pour the tomato sauce over the top of the filled cannelloni and sprinkle with pumpkin seeds and return to the oven to bake for 30 minutes.

Slice and serve hot.

Enjoy 🙂

I have mentioned before that I am really not a fan of minced meat. I have managed to teach myself to eat it in some family meals but, eating a beef patty in a burger is something I’d prefer to skip if I can!!

So, especially as we seek to eat less meat and increase our plant based options wherever we can, these delicious patties have become our go-to option! 

• 1 medium, peeled and diced Sweet potato, about 500g
• 1/2 a medium butternut pumpkin, peeled and diced, about 500g
• 400g tin Chick peas, drained – Butter beans also work well.
• 1 tbsp Garlic olive oil
• 1/2 tsp salt
• 2 tsp finely diced fresh herbs (think Italian Style herbs – I mostly use rosemary and thyme)
• 1/2 cup Nutritional yeast
• 1/3 cup hemp seeds
• 3 tbsp flax meal

Place the sweet potato and pumpkin in a lined baking dish and drizzle with garlic olive oil.

 

Bake in a preheated 200C oven for about 60 minutes.

Place the chick peas or beans in a bowl and cover them with boiling water to soften for about 10 minutes.

Remove veggies from oven and transfer to a bowl appropriate for mashing.

Drain the chick peas and add to the veggies before mashing all together.

Once mashed, sprinkle over the flax meal, nutritional yeast and hemp seeds and stir in well and allow to sit for 10 minutes.

Form into balls (roughly the size of a tennis ball), then squash into patties and place into the fridge for at an hour (but overnight is fine too).

Heat some olive oil in a heavy based pan, or on the BBQ and place patties in the oil.

Cook over a medium heat (so that the outside doesn’t burn before the inside is cooked!) about 4 minutes on each side or until golden brown.

We like to have them in burgers together with salad and my Creamy Avocado Dressing. Or even just with lots of avocado.

The kids like their to have a slice of cheese melted onto the top of them under the grill before going into their burgers …. and Peter prefers his with a little bacon!

Makes 6 large patties.

These patties work well cold the next day too – in another another bun or with a plate of salad or steamed green veg.

Enjoy 🙂