15 Veggie and Vegan Recipes to Bookmark (Bookmarked Recipes)





15 Bookmarked Recipes for you to try and maybe even to bookmark. These veggie and vegan recipes are sent in by bloggers around the world. I wonder which you will try first?

Scroll down to enjoy the entries for February and add your entries to the linky at the bottom of this post.

Thanks to everyone who took part.


Bookmarked Recipes 
 

Three Seed Coconut Facon Bacon Nibbles
Allotment 2 Kitchen 


Kale Fennel Salad with Grapefruit Vinaigrette 
The Taste Space

Curried Tomato Spaghetti Squash & Chickpeas 
The Taste Space

Eggplant in a Tahini Mustard Sauce 
Lisa's Kitchen


Curried Sweet Potato Burgers   
Knead Whine

Spring Greens Gratin
Allotment 2 Kitchen

Baked Tomato Couscous 
Very Hungry Explorer

Tasty Vegetarian Nut Loaf
Allotment 2 Kitchen


Chocolate Pancakes with Berries and Chocolate Sauce  
Green Gourmet Giraffe


Jumbles with a White Chocolate Lemony Drizzle 
Chocolate Log Blog

 Chocolate Avocado Lime Mousse
Green Gourmet Giraffe

Coffee and Triple Rum Cake
Food Glorious Food

Wholemeal Chocolate Chunk Roasted Banana Bread 
I'd Much Rather Bake Than...


Lemon Coconut Cakes with Freekah Flour
Chocolate Log Blog
 
Walnut-Stuffed Baked Apple
Foxes Love Lemons

So I wonder how many you will bookmark? 


Would you like to be included in next month's roundup? Linky all your March veggie 
or vegan bookmarked recipes below and take a minute to visit a few of the blogs. Do
remember  to link back to this post if you are entering and share the love.


11

Paprika Spiced Sweet Potato Fries and Three of my Favourite Dips

Sweet Potato Fries

I'd planned to post these last week as it was National Chip Week, but I was super busy and the week got away from me. So I'm a little late, but hopefully you'll still enjoy these spicy fries.

We don't eat chips very often, so they're a real treat when we do have them. I actually have an Actifry so I can make fresh chips that are much healthier and lower in fat, but I just threw this batch in the oven, so they're super simple to make.



I promised you my three favourite dips for chips, so here we go.

In the past I may have said I like to dunk my chips in french mustard or tartare sauce, but for these sweet potato fries I needed something a bit more special.

I'm lucky enough to be sent a lot of products to try. My postman recently said to me he's delivered a parcel to me every day since he started this round and I do receive a lot of products to try. My husband is on a record kick at the moment, so a lot of the parcels are for him. I don't know where the heck we are going to put all these records. He brought all his record collection down from the loft. I despair sometimes. I'm sure he thinks we like in a much bigger house than we do.

One of my recent parcels contained one of my new favourite dips, another I was sent back in 2013 and the third I make myself.



Garlic Mayonnaise - This golden mayonnaise comes from Hillfarm and it's made with rapeseed oil for a healthier mayo. It's my favourite jar of mayo. The garlic flavour is delicious but not overpowering and it's gloriously creamy.

For a dairy free option try my Vegan Mayonnaise.

Dill and Mustard Sauce - I said "Oh my god" when I opened this jar and tried a spoonful and when I tried it with my Sweet Potato Fries I said "oh my god!" again. It's heavenly and I seriously could eat the whole jar with a spoon. It's also creamy and has a fabulous fresh dill flavour and the mustard gives it a kick, but it's not too strong. It would be great in potato salad or topping a veggie burger.

Sweet Chilli Jam - This is a really easy dip to make and it's super tasty. If I don't have any homemade sweet chilli jam I sometimes buy sweet chilli sauce, which is nice, but just not as special as the real thing. I recommend you try this.



print recipe

Paprika Spiced Sweet Potato Fries
Crisp sweet fries spiced with smoky paprika and baked in the oven. The ultimate treat.
Ingredients
  • 3 medium sweet potatoes, peeled
  • 1 tbsp olive oil
  • 2 tsp smoked paprika
  • a good grinding of salt and pepper
Instructions
1. Preheat oven to 220c/200c fan/425f gas mark 7.2.Cut the potatoes into wedges.3. Pop the wedges in roasting pan and toss with the olive oil and spices until well coated. Give the tray a shake so they lie in a single layer. .4. Bake in the oven for about 25-30 minutes until crisp and starting to brown, but keep an eye on them.5. Serve immediately with your favourite dip.6. Enjoy!
Details
Total time:
Yield: serves 2




Disclosure: The Bay Tree sent me sauce to try and I have previously reviewed Hillfarm mayonnaise. I was not expected to write a positive review and any opinions expressed are my own.
35

Pineapple, Banana and Chocolate Flapjacks

 


On Sunday we planned a trip to our local country park with my friend Louise and her dog Murphy, a golden lab. We're determined to socialise our puppy as much as possible and Cooper was super excited to see Murphy again.

Did I not tell you we have a puppy? He's an English Springer Spaniel. He's just over three months and mad as a hatter.

I made some flapjacks in the morning before we set off. The perfect snack for a walk, they're easy to carry and give you a much needed burst of energy, plus they are quick to make, which is always a good thing.



I made this batch vegan, so Graham could have some, even though he was staying home to do some work. I used dairy free margarine and maple syrup instead of butter and honey. I also decided to add some dried pineapple into the mix as I had a few bags of Urban Fruit leftover from another recipe. I chopped them up with scissors, which was far easier than chopping them with a knife.

The walk started off great and both dogs were really well behaved. We had such fun and the flapjacks were happily scoffed. Unfortunately the weather deteriorated into a cold drizzly sleet, so we all went home wet, muddy and freezing.

Here's a wee video of my two wee boys getting wet and muddy.





print recipe

Pineapple, Banana and Chocolate Flapjacks
A chewy moist flapjack made with oats, dark chocolate, dried pineapple, maple syrup and banana. Suitable for vegans
Ingredients
  • 100g/¼ cup dairy free margarine
  • 5 tbsp Maple Syrup
  • 315g/3½ cups porridge oats
  • 1 banana, mashed
  • 100g dried pineapple, chopped
  • 100g dark chocolate, broken into small chunks
Instructions
1. Preheat oven to 160c/140c fan/gas mark 3 and line a brownie pan or baking tray with greaseproof paper. I like to use foil backed parchment as it moulds to the pan nicely and is less fiddly.2. In a small pan melt together the margarine. Let it cool a little then stir in the mashed banana and maple syrup3. Measure the oats into a large bowl, mix in the pineapple and chocolate.4. Pour the wet ingredients into the oats and stir until well combined. If the mixture seems a little wet, you may add more oats.5. Pour the mixture into your prepared pan and press down with the back of a spoon until even.6. Bake for 10-25 minutes until golden, but slightly springy to the touch. Leave to cool in the pan. 7. Cut into 16 squares and enjoy!
Details
Total time:
Yield: 16 flapjacks




Here are a few more flapjack recipes for you to enjoy:
20

41 Insanely Good Vegan Lunches

 

Lunches can be boring and they often become quite repetitive. I mostly have a smoothie for lunch when I'm at work, but when I'm working from home, have friends over or it's the weekend, I want something a bit more special.

I've put together a collection of some of the best vegan lunches. Filling, healthy and delicious.

Tuck in!

Soups

vegan soups

4. Green Smoothie Soup  - Tinned Tomatoes
5. Fridge Lentil Soup - Tinned Tomatoes


Pastry and Batter

8. Spicy 3 Bean Sausage Rolls - Tinned Tomatoes
9. Beer Battered Zucchini Sticks with a Vegan Ranch Style Dip - Maple Spice
10. Spicy Tattie Puffs - Tinned Tomatoes
11. Curried Pea Hand Pies - Food to Glow

 

12. BBQ Chickpea Chopped Salad with Avocado Ranch - The Garden Grazer
13. Layered Salad with Homemade Herby Mayonnaise - Great British Chefs
14. Chickpea (Garbanzo Bean) and Edamame Salad with Lemon and Mint - Kalyn's Kitchen


15. Pinto Bean Salad Recipe with Avocado, Tomatoes, Red Onion, and Cilantro - Kalyn's Kitchen
16. Avocado, Apple and Hazelnut Salad - Tinned Tomatoes
17. Potato, Bean and Rice Salad with a Zingy Dressing - Tinned Tomatoes
18. Tomato, Pepper, and Garbanzo Salad with Sumac  - Kalyn's Kitchen
19. Creamy Vegan Potato Salad - Tinned Tomatoes
20. Warm Dressed Noodle Salad - Tinned Tomatoes
21. Herbful Pasta Salad with Mushrooms - Tinned Tomatoes

Crackers, Dips and Spreads 


22. Garden Vegetable Almond Cream Cheese - Maple Spice
23. Butternut Squash and Almond Pate with Homemade Pitta Chips - Food to Glow
24. Spicy Black Bean Pate - Great British Chefs
25.Crispy Olive Oil and Lemon-Rosemary Flatbreads - Food to Glow
26. Crispy Fennel Seed Flatbread Crackers - Food to Glow
27. Rocket (Arugula) Hummus - Tinned Tomatoes
28. Spiced Moroccan Pate - Tinned Tomatoes

Burgers, Sausages and Bites

 

29. Puy Lentil and Mushroom Sausages - Great British Chefs
30. Barbecue Black Eye Pea Burgers - Fat Free Vegan
31. Cajun Spiced Black Bean and Sweet Potato Burgers - Tinned Tomatoes
32. Red Kidney Bean Falafel - Tinned Tomatoes
33.Carrot and Coriander Falafel with Lemon Tahini Sauce - Little Miss Meat Free
34. Roasted Red Pepper Brunch Fritters with Chipotle - Little Miss Meat Free
35. Savoury Lentil Mushroom Burgers - Fat Free Vegan


The Best of the Rest

 

36. Roasted Potato Hearts - The Garden Grazer
37. Avocado Toast with Tomato and Parsley - Little Miss Meat Free
38. Veggie Sausage, Roasted Red Pepper and Hummus Wraps - Tinned Tomatoes
39. Chickpea Omelette - Fat Free Vegan
40. Hero Spaghetti Hoops - Tinned Tomatoes
41. Korean Sweet Potato Wedges with Quick Pickled Mango + Avocado-Lime Dip  - Food to Glow

I hope I've inspired you to spice up your lunch.


Also check out:

21 Quick Vegan Meals for Mid Week Dinners
The Ultimate Sandwich Guide (top 50 veggie & vegan sandwiches)




Recipe of the Week

Mushroom and Lentil Sliders

36

Chocolate Chip and Raisin Scotch Pancakes

stack of pancakes

It's nearly Shrove Tuesday or Pancake Day as it is often called. Everywhere I look I see pancakes. It's a pancake frenzy!

I just couldn't resist. I had to join in.

cracking eggs
Cooper cracking eggs.
I decided there had to be chocolate. I sent Cooper to rummage in my baking supplies and he found some super chocolately dark chocolate chips that were just what we needed. Cooper loves raisins, so we decided to add some of those too. It was a team effort from development to flipping. Admittedly some of the egg missed the jug and ended up on the floor, but hey they turned out great and we had a lot of fun.

Pancakes are so simple and so quick to throw together, I don't know why I don't make them more often. They're great for breakfast, a snack and add a dollop of ice cream and a drizzle of chocolate sauce and you have an indulgent dessert.

Wait I do know why I don't make them very often. Every year at this time I go into pancake overdrive. I eat them too often and then I'm scunnered with them and the love affair is over. After that I pretty much forget all about them until February rolls round again.

choc chip pancakes

So you'll be wanting the recipe?

print recipe

Chocolate Chip & Raisin Scotch Pancakes
Traditional Scottish pancakes studded with chocolate chips and raisins. So quick to make and very light and fluffy. Eat them warm and the chocolate is still heavenly melty.

Ingredients
  • 120g self-raising four
  • 30g caster sugar
  • a pinch of salt
  • 50g dark chocolate chips
  • 50g raisins
  • 1 large egg
  • ½ pint/1 cup/250ml milk
Instructions
1. Rub your frying pan with a little oil and heat on a medium heat until the pan is really hot.2. Sift your flour into a bowl, then pour in the sugar, salt, chocolate chips and raisins. Mix well together.3. Whisk your milk and egg together. Make a well in the middle of your flour and pour in most of the egg mixture. You want it to be like thick pouring cream, you may not need all the liquid.4. Try a teaspoon full of your batter in your frying pan, to test if it is hot enough. It should bubble up in less than a minute, then cook on the other side for just a few seconds. You should have a teeny golden pancake.5. Now cook off the rest of your batter. Each pancake is made from a tablespoon of batter. They will take about 3 minutes each. Turn them when they start to bubble. You can have a sneak peek underneath using a palette knife to check it they are ready to turn. I can cook three at a time in my frying pan, but you have to make sure there is room between them.6. Serve the pancakes warm with maple syrup. 7. Enjoy!

Details
Total time:  
Yield 12 pancakes




More Pancakes? Check out three more of my pancake stacks. 

scottish pancakes 
  1. Homemade Marshmallow Fluff and Melted Chocolate Pancake Stack
  2. Creme Egg Pancake Stack
  3. Chocolate and Lemon Curd Pancake Stack with Whipped Cream

Happy Pancake Day!
32

What's New in the M&S Kitchen



You are used to me sharing new products in my kitchen, but this is a wee bit different. Marks and Spencer invited me down to their Spring Show in London, where I got a sneaky peep and a taste or two of some of their new ranges for Spring. I'm going to share with you some of my favourites from the Valentines range which is in the stores now and the Mother's Day which will start to appear in store soon.


My trip started painfully early at Dundee airport, where we were held up for a few hours as there was so much ice on the runway. Believe me a 5am start does nothing for me! At least I didn't have to get there early, a few people gave up and went home.


I had plenty of time to wander about, so I tracked down a branch of Leon  (I don't know what I'd do without the sat nav on my phone) and had some leisurely lunch of falafel and watched the world go by.  Then I had a wee browse round some shops and marvelled over Selfridges bizarre windows before meeting up with Helen from Fuss Free Flavours. It was so cold we decided we needed a cuppa so we headed to the Nordic Bakery where I had a hot chocolate, shared a very sticky cinnamon bun and some chat with Helen.

It was time for the Spring show so we started to walk to the venue, unfortunately it was much further than we thought. I tell you I walked my feet off that day. My phone tells me I walked 9 miles.

When we eventually got there we were met and taken round the show by the lovely Kirsty.


We had a look around the different displays, had a chat to some of the creators and taste testers, which was really interesting and had a try of some new flavours. We also got to decorate an Easter egg, well panda actually, but it's too early in the year to talk about that.

Perfect Pairs Heart Collection (315g)  £15

I was particularly impressed with the new Perfect Pairs chocolates. They were divine. Chocolate paired up with complimentary flavours. The chocolates ad the most gorgeous fillings. Strawberry and balsamic; truffle and Halen Mon sea salt; caramel and passion fruit. and dark chocolate and chipotle chilli. If you haven't bought a gift for Valentine's Day then this is the one!

I was too shattered to go out on the town with my friends after so much travel and walking, so I checked into my hotel, had a rest, then freshened up before having a stroll to Helen's for a glass of wine and a chat.

W14 Hotel, Kensington, near Barons Court Tube, very reasonably priced with a continental breakfast.

The next day I met up with a few blogging buddies (Helen, Ren, Sarah, Katie, Jude and not forgetting baby M) in Selfridges food hall for a natter and a cuppa. From there we wandered up to Comptoir Libanais (a Lebanese canteen) for lunch where Nazima joined us. If you're in London, I recommend having lunch here, but get there early as the place really fills up. The food is excellent as is the decor.

Photo: Ren Behan

After that there was a look around Liberty,where I bought some notebooks,
then it was time to head back to the airport. What an excellent trip!


Valentine's Day at M&S


  1. Peppermint Creams (200g)  £3.50
  2. Milk Chocolate Heart Lollipops (30g) £1.00
  3. Net of Love Bug Chocolates filled with Caramel £2.00
  4. Pink Marc de Champagne Truffles (145g) £5.00


  1. Open Your Heart Box (460g) £25.00
  2. Gingerbread Heart (50g) £1.50 
  3. Jelly Bean Hearts (175g) £3.00
  4. Heart Tin filled with Love Bug Chocolates £3.00 

Mother's Day at M&S

 

  1. Luxury Fudge Selection (200g) £5.00 
  2. Dark Chocolate Coated Orangettes (150g) £5.00
  3. All Butter Lemon Shortbread Thins (140g) £3.00
  1. Daffodil Madeira Cake £12.00
  2. Cup & Saucer with Mini Shortbread, £12.00
  3. Mum's Little Chocolate Cake £5.00
  4. Mother's Day Victoria Sandwich £6.00




Disclosure: Thanks to M&S for flying me down and putting me up in London for the night. As usual all opinions expressed are my own.
24

Winter Vegetable Soup



I'm still in soup groove. Have you had enough yet? Do you feel like saying no more soup Jac!

I'm just loving it. I'm so busy and so very tired at the moment, it's just what I need and it feels good to feed myself and my family something simple, but nutritious.

My soups often start with raking in the fridge to see what I have. This time I had carrots, parsnips, potatoes and half a butternut squash. Excellent!




This is Graham's favourite kind of soup. He likes a soup to have substance. Make a smooth soup and he'll eat it but you can tell he isn't happy. Cooper likes this style of soup too, I made the mistake of making a smooth green soup this week and was told it was disgusting. He didn't even try it. *sigh*

Here are a few more of my soups of substance:

 

  1. Parsnip, Carrot and Lentil Soup
  2. Squash, Carrot and Noodle Soup (this one has peanut butter in it)
  3. Scottish Tattie, Neep and Carrot Soup

And for those of you who like smooth soups (shhhh! don't tell Graham).



  1. 5 Minute Green Smoothie Soup
  2. Creamy Butternut Squash and Tomato Soup 
  3. Roast Onion and Lemon Thyme Soup

print recipe

Winter Vegetable Soup

February 08, 2015

 

Have a look in the fridge. Go on! Right now make soup. Some of the best soups ever are fridge soups like this Winter Vegetable Soup.

Ingredients
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 4 large carrots, chopped
  • 3 parsnips, chopped
  • 3 medium potatoes, chopped
  • ½ butternut squash, chopped
  • 1 tsp ground cumin
  • 1 tsp ground ginger
  • 1 ½ litres /6 1⁄3 cups vegetable stock, more if you feel it needs it
  • a good grinding of salt and pepper

  • Instructions

    1. Saute the onion and garlic in the olive oil until soft. 
    2. Add the vegetables as you chop then this will give them a chance to soften a little as you go. 
    3. Add the spices and stir in, then add the stock.  
    4. Bring to a boil and then reduce the heat and simmer for 30 minutes. 
    5. Season and serve.  
    6. Enjoy!

    Details

    Total time:

    Yield: Serves 6-8



23
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