Spicy baked beans

These spicy beans are so simple to make, and surprising delicious! Perfect for a lunch or quick dinner. They’re also super convenient, as the recipe only uses store cupboard ingredients.

Screen Shot 2016-05-27 at 13.18.45


Spicy baked beans

Recipe from the Patel family
Convenience: 5 mins to prepare ~ easy to scale up quantities ~ store cupboard ingredients
Serves: 1 or 2

Ingredients

  • 1/2 tbsp vegetable oil
  • 1/2 tsp black mustard seeds
  • 1/2 tsp cumin seeds
  • 1 tin baked beans (like Heinz)
  • 1/16 tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/8 tsp cayenne (optional)

Directions

  1. Heat the oil in a small saucepan.
  2. When hot, add the mustard seeds and cumin seeds, then let them pop in the oil for a few seconds.
  3. Tip the beans into the pan, then stir in the turmeric, cumin, coriander, and cayenne.
  4. Continue stirring until the beans are heated through.
  5. Serve with baked potatoes*, rice, or on toast.

*Cut your potatoes in half before baking them. Just put halved potatoes (without oil) on a tray in the oven at 200 C or 400 F. This halves the baking time, and makes it easier to see when they’re cooked. The cut side will turn brown and puff up when they’re done (as in the image above).


How many EA Tasty Spoons does it get?

  1. Screen Shot 2016-04-09 at 18.53.32 No animal products.
  2. Screen Shot 2016-04-09 at 18.53.32As far as I know, none of the ingredients are harmful to the environment.
  3. Screen Shot 2016-04-09 at 18.53.32All of the ingredients are cheap.
  4. Screen Shot 2016-04-09 at 18.53.32Healthy. Beans are very nutritious. They contain multiple types of fibre, as well as protein and various vitamins and minerals. Beans are thought to be effective at reducing the risk of cardiovascular and metabolic disease. Some tinned beans do contain a quite a bit of added sugar and salt, so buy the reduced sugar and salt versions if you want to be extra healthy.
  5. Screen Shot 2016-04-09 at 18.53.32This recipe is a family favourite. It’s just so flavourful and satisfying. Try it out and you’ll see what I mean!

Total EA Tasty Spoons: 5


 

Lemon meringue pie (vegan)

This has got to be the most delicious, ethical, and simple lemon meringue pie recipe. The buttery biscuit base, tart lemon filling, and sweet meringue topping go together beautifully. It tastes just like the traditional version, but uses the magical ingredient aquafaba!


Lemon meringue pie

Adapted from ‘Desserts and Confectionaries’ by Mary Berry
Convenience: 20 mins to prepare, 3 hrs to bake
Serves: 8

Ingredients

  • 250 g (9 0z) digestive biscuits/ graham crackers (many brands are vegan)
  • 75 g (1/3 cup) non-dairy margarine, melted
  • 65 g (1/3 cup) caster sugar
  • 3 lemons, zest and juice
  • 50 g (1/3 cup) cornflour
  • 75 g (1/3 cup + 1 tbsp) caster sugar
  • 1 tin of chickpeas, just the water (aquafaba)
  • 1/4 tsp cream of tartar
  • 120 g (1 cup + 2 tbsp) caster sugar

Directions

  1. Preheat the oven to 100 C or 200 F
  2. To make the crust: Crush the digestive biscuits/ graham crackers into crumbs by putting them in a food bag and rolling with a rolling pin.
  3. Mix in the melted margarine and 65 g of sugar.
  4. Press the biscuit mixture into the base and sides of a 9 inch pie dish.
  5. To make the lemon filling: Put the lemon zest, juice, and cornflour into a medium saucepan, and mix into a smooth paste.
  6. Pour 300 ml (1 1/4 cups) boiling water over the cornflour mixture, then place the pan over medium heat, and simmer for about three minutes, stirring, until thick.
  7. Add 75 g of sugar to the mixture, and continue stirring over the heat for another minute, then leave to cool slightly, before spooning into the crust.
  8. To make the meringue: In a large bowl, put the water from a tin of chickpeas, and the cream of tartar.
  9. Beat on full speed until stiff, with an electric beater.
  10. Gradually add the 120 g sugar, while beating on full speed, until all the sugar is incorporated, and stiff glossy peaks form.
  11. Spoon the meringue on top of the lemon filling, and push it to the edges of the crust.
  12. Bake at 100 C or 200 F for about 3 hours, until the top of the meringue is dried out.
  13. Leave to cool so the meringue can set, then serve.

How many EA Tasty Spoons does it get?

  1. Screen Shot 2016-04-09 at 18.53.32 No animal products. Vegan meringue is amazing!
  2. Screen Shot 2016-04-09 at 18.53.32As far as I know, the ingredients aren’t particularly harmful to the environment. Make sure the vegan digestives/ graham crackers don’t contain palm oil.
  3. Screen Shot 2016-04-09 at 18.53.32It doesn’t contain any particularly expensive ingredients. Save the leftover chickpeas to make chickpea curry or Spanish baked rice!
  4. Not healthy, because it contains a lot of sugar.
  5. Screen Shot 2016-04-09 at 18.53.32Extremely delicious!

Total EA Tasty Spoons: 4


 

Chickpea curry

This crowd-pleasing chickpea curry is unbelievably flavourful. The spices, onion, tomato, chilli, and lemon meld together perfectly, making the dish so rich, zingy, and satisfying. It’s one of my favourite recipes in the world. Plus, it’s super ethical.

Screen Shot 2016-05-18 at 13.20.54


Chickpea curry

Adapted from Madhur Jaffrey
Serves: 6
Convenience: Can cooked in bulk and frozen

Ingredients

  • 3 tins of chickpeas, drained, retaining 400 ml (14 fl oz) of their liquid
  • 3 medium onions, very finely chopped
  • 2 tsp salt
  • 2 fresh hot green chilies, finely chopped
  • 2 tbsp fresh ginger, peeled and grated
  • 8 tbsp lemon juice (about three lemons)
  • 6 tbsp vegetable oil
  • 2 tins of chopped tomatoes, drained
  • 1 tbsp ground coriander
  • 1 tbsp ground cumin
  • 1/2 tsp ground turmeric
  • 2 tsp garam masala
  • 1/4 tsp cayenne pepper

Directions

  1. Put 4 tablespoons of the finely chopped onion, 1/2 tsp of the salt, the green chilli, ginger, and lemon juice into a small bowl, mix, then set aside.
  2. Put the oil into a large heavy-bottomed pan, and set over medium-high heat.
  3. Put the remaining onions into the pan, and fry for about 10 minutes, until soft and browning a little.
  4. Add the drained tomatoes, and fry for another 5 minutes.
  5. Add the coriander, cumin, and turmeric, and stir for 30 seconds.
  6. Stir in the chickpeas, 400 ml of their liquid, the remaining salt, the garam masala, and cayenne.
  7. Bring to a simmer, then cover and cook gently on low heat, stirring occasionally, for about 30 minutes, until the chickpeas are tender.
  8. Stir in half of the lemony mixture, and put the remaining lemony mixture into a small serving bowl.
  9. Serve warm with basmati rice, adding a little of the hot and zingy lemony mixture on top.

How many EA Tasty Spoons does it get?

  1. Screen Shot 2016-04-09 at 18.53.32 No animal products.
  2. Screen Shot 2016-04-09 at 18.53.32 As far as I know, none of the ingredients are harmful to the environment.
  3. Screen Shot 2016-04-09 at 18.53.32 Cheap! Tinned chickpeas, tinned tomatoes, and onions are all inexpensive. Stocking up on spices for the first time can be more pricey, but once you have them they’ll last a long time and are extremely useful.
  4. Screen Shot 2016-04-09 at 18.53.32Very healthy. Chickpeas are a brilliant source of protein and fibre, while tomatoes contain lycopene, which may help protect against cardiovascular disease and some cancers.
  5. Screen Shot 2016-04-09 at 18.53.32I can’t even explain how good this tastes! I’ve seen meat-lovers who claim to hate chickpeas eating bowls and bowls of this curry. I’d happily eat it every day.

Total EA Tasty Spoons: 5


Banana fudge brownies

I can’t count the number of vegan brownie recipes I’ve experimented with. But these are the very best. They’re perfectly gooey, fudgy, chocolatey, and bananay. Plus, the recipe is super simple, and only uses easy-to-find ingredients!

Screen Shot 2016-05-14 at 15.21.04


Banana fudge brownies

Adapted from Aine Carlin ‘Keep it Vegan’
Serves: 12
Convenience: 15 mins to prepare, 25 mins to bake ~ Easy-to-find ingredients ~ Can be frozen

Ingredients

  • 250 g (2 cups) plain flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 banana, mashed (or 125 g unsweetened apple sauce, if you don’t like banana)
  • 230 g (1 cup + 2 tbsp) caster sugar
  • 1 tbsp vanilla extract
  • 140 g (5 oz) dark chocolate, broken into chunks
  • 4 tbsp flavourless vegetable oil
  • 60 g (1/3 cup) dark chocolate, chopped into chips

Directions

  1. Preheat the oven to 180 C or 350 F.
  2. Line a 20 cm / 8 inch baking tin with baking paper.
  3. Whisk together the flour, baking powder, and salt.
  4. Put 140 g of chocolate and the vegetable oil into a large microwave-safe bowl, cover with cling film, and microwave for two minutes, until melted.
  5. Stir the mashed banana, sugar, and vanilla to the melted chocolate mixture.
  6. Tip the flour mixture into the chocolate-banana mixture, and stir until combined.
  7. Add the chocolate chips, and mix well. The batter will be very thick and stiff.
  8. Tip the batter into baking tin, and push down with the back of a spoon until it’s flat and even.
  9. Bake for about 25 minutes, until the edges are slightly cracked.
  10. Serve warm or cooled with non-dairy ice cream or vanilla custard.

How many EA Tasty Spoons does it get?

  1. Screen Shot 2016-04-09 at 18.53.32 No animal products.
  2. Screen Shot 2016-04-09 at 18.53.32 As far as I know, none of the ingredients are harmful to the environment.
  3. Screen Shot 2016-04-09 at 18.53.32 All the ingredients are pretty cheap, so long as you don’t buy fancy vanilla or dark chocolate.
  4. Not healthy, as it contains lots of sugar and refined carbohydrate. These are lower in fat than most brownies though, so probably less calorific.
  5. Screen Shot 2016-04-09 at 18.53.32Sooo good. I make these brownies all the time.

Total EA Tasty Spoons: 4


Slow cooked tomatoes

These garlicy caramelised tomatoes have an incredibly intense umami flavour. Their sticky sweetness and rich acidity adds a whole new level to an Italian meal when served as a side dish or topping.

Screen Shot 2016-05-12 at 11.10.52

Slow cooked tomatoes

Serves: 4
Convenience: Takes 5 mins to prep, then can be watched from a distance

Ingredients

  • 3 tbsp olive oil
  • 700 g cherry tomatoes, washed
  • 6 cloves garlic, sliced

Directions

  1. Put a medium-sized non-stick heavy bottomed pan onto low heat.
  2. Pour in enough olive oil to lightly cover the pan.
  3. Tip the tomatoes into the pan. Ideally, they should cover the base of the pan, leaving no spaces, but should not pile on top of each other.
  4. Sprinkle the sliced garlic over the tomatoes, then jiggle the pan a little so that the garlic falls in between the tomatoes.
  5. Leave on low heat for about an hour, without stirring.
  6. When the tomatoes have caramalised, and sticky dark brown areas have formed, remove from the heat.
  7. Serve on top of pasta, toasted ciabatta, or risotto, or as a side to any dish.

How many EA Tasty Spoons does it get?

  1. Screen Shot 2016-04-09 at 18.53.32 No animal products.
  2. Screen Shot 2016-04-09 at 18.53.32 As far as I know, none of the ingredients are harmful to the environment.
  3. Screen Shot 2016-04-09 at 18.53.32 Fairly inexpensive. 700g of cherry tomatoes is about £1.60 in the UK.
  4. Screen Shot 2016-04-09 at 18.53.32Healthy! Especially because tomatoes contain lycopene, which may help protect against cardiovascular disease and some cancers.
  5. Screen Shot 2016-04-09 at 18.53.32Unbelievably delicious, to the point that I find these tomatoes very hard to share!

Total EA Tasty Spoons: 5


Victoria sponge cake

This vegan cake’s simplicity, beautiful golden colour, buttery taste, and moist texture make it ideal for tea parties or afternoon treats.

Screen Shot 2016-05-11 at 11.49.43


Victoria sponge cake

Serves: 12
Convenience: Quick to make ~ Easy-to-find ingredients ~ Can be frozen

Ingredients

  • 400 g (3 cups) self raising flour
  • 1 1/4 tsp bicarbonate of soda (baking soda)
  • 250 g (1 1/4 cups) caster sugar
  • 115 ml (1/2 cup) flavourless vegetable oil (e.g. rapeseed or sunflower)
  • 400 ml (1 3/4 cups) non-dairy milk
  • 3 tbsp golden syrup
  • 2 tsp vanilla extract
  • 1/2 jar of your favourite jam (strawberry or raspberry is traditional)
  • 100 g (1/2 cup) non-dairy margarine (ideally palm oil free)
  • 90 g (3/4 cup) powdered sugar

Directions

  1. Preheat the oven to 180 C or 350 F.
  2. Grease and line two 9-inch cake tins.
  3. Whisk the flour, bicarbonate of soda, and sugar in a large bowl.
  4. Separately whisk together the oil, milk, syrup, and 1 tsp of the vanilla.
  5. Pour the liquid mixture into the dry ingredients and whisk for a couple of minutes until smooth and creamy.
  6. Pour equal amounts into the two cake tins, and bake for about 35 minutes, until a toothpick inserted into the middle comes out clean.
  7. Cool for a few minutes in the tin, then cool completely on a wire rack.
  8. While the cake is cooling, make the buttercream by beating together the margarine, powdered sugar, and 1 tsp of the vanilla, until fluffy. Leave in the fridge until the cake is completely cool.
  9. Spread the jam over the one of the cooled cakes, followed by the buttercream. Place the other cake on top, and dust with icing sugar.
  10. Serve with cups of tea and fresh berries.

How many EA Tasty Spoons does it get?

  1. Screen Shot 2016-04-09 at 18.53.32 No animal products.
  2. Screen Shot 2016-04-09 at 18.53.32 As far as I’m aware, none of the ingredients are particularly harmful for the environment. Let me know in the comments if I’m wrong about this.
  3. Screen Shot 2016-04-09 at 18.53.32All of the ingredients are pretty cheap, so long as you avoid very fancy vanilla extract or jam.
  4. Not healthy, as it contains a lot of sugar and refined carbohydrate.
  5. Screen Shot 2016-04-09 at 18.53.32Tastes so lovely. Friends and family are always extremely happy when I bake this cake for afternoon tea, and nobody can even tell it’s vegan!

Total EA Tasty Spoons: 4


 

Mac and cheese (vegan)

Usually I don’t bother with vegan ‘cheese’, because it never lives up to the dairy version. However, this mac and cheese is an amazingly delicious food in its own right. It’s creamy, smooth, rich, and honestly quite cheesy.

Screen Shot 2016-05-08 at 17.02.00


Mac and cheese

Adapted from ‘Extra Creamy Vegan Mac and Cheese’ by Molly Patrick
Serves: 4

Ingredients

  • 1 large potato, peeled and cut into chunks
  • 2 medium carrots, cut into 1 cm rounds
  • 1/4 onion, chopped
  • 350 ml (1 1/2 cups) water
  • 70 g (1/2 cup) dairy free margarine (ideally palm oil-free)
  • 25 g (1/2 cup) nutritional yeast (for cheesy flavour)
  • 1/4 tsp turmeric (for colour)
  • 3/4 tsp salt
  • 1/2 tsp black pepper
  • 300 g macaroni or elbow shape pasta

Directions

  1. Put the potato, carrot, onion, and water in a pan and simmer for 20 minutes with the lid on, until the vegetables are thoroughly cooked.
  2. Remove from the heat and add the margarine, nutritional yeast, turmeric, and salt.
  3. Blend, (easiest to use a hand blender), until smooth and velvety.
  4. Cook the pasta according to the packet instructions.
  5. Pour the cheese sauce over the pasta, and serve with black pepper ground on top.

How many EA Tasty Spoons does it get?

  1. Screen Shot 2016-04-09 at 18.53.32 No animal products.
  2. Screen Shot 2016-04-09 at 18.53.32 As far as I’m aware, none of the ingredients are particularly harmful for the environment.
  3. Screen Shot 2016-04-09 at 18.53.32Most of the ingredients are very cheap. The only thing that isn’t so cheap is nutritional yeast, (about £2.50 for 125g in the UK). But it only needs 25g, and the rest will keep for a long time. It’s also a very useful ingredient to have in the kitchen in general. I like to sprinkle it on top of pasta dishes or add it to risotto as a parmesan substitute.
  4. Screen Shot 2016-04-09 at 18.53.32If you look at the ingredients you can see it’s actually a pretty healthy recipe, especially considering it’s mac and cheese! Not a lot of protein though.
  5. Screen Shot 2016-04-09 at 18.53.32Really delicious. I’ve even seen people who are usually anti-vegan-food serve themselves heaped seconds of this mac and cheese.

Total EA Tasty Spoons: 5

Perfect chocolate chip cookies

These chocolate chip cookies are perfect for a number of reasons. They have the ideal ratio of chewy centre to crunchy edge. They taste rich and buttery even though they’re vegan. They’re super quick and fun to make. And, they contain only simple, easy to find ingredients. All this makes these cookies my number one go-to treat to make for family, friends, or myself!

Screen Shot 2016-05-07 at 18.20.29


Perfect chocolate chip cookies

Makes: around 20, depending on size

Ingredients

  • 140 g (1 cup) brown sugar
  • 120 ml (1/2 cup) flavourless vegetable oil (e.g. rapeseed)
  • 60 ml (1/4 cup) non-dairy milk (also works with water)
  • 1 tbsp vanilla extract
  • 240 g (2 cups) plain flour
  • 1 tsp bicarbonate of soda (baking soda)
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 150g (7/8 cup) chocolate chips (many brands are vegan, or chop up a bar of dark chocolate)

Directions

  1. Preheat the oven to 180 C or 350 F.
  2. Mix together sugar, oil, milk, and vanilla in a large bowl.
  3. In a separate bowl, whisk flour, bicarbonate of soda, baking powder, and salt.
  4. Combine the dry ingredients into the wet ingredients.
  5. Mix in the chocolate chips.
  6. Drop large spoonfuls of batter onto a non-stick baking tray and flatten a little. If the chips don’t stick to the batter and fall out, just smoosh them back in.
  7. Bake for about 8 minutes, until lightly browned on the edges.
  8. Eat them warm straight out of the oven or wait a little, as I think the texture improves when they cool. You can also freeze them in an airtight container or food bag, and defrost to enjoy another time.

How many EA Tasty Spoons does it get?

  1. Screen Shot 2016-04-09 at 18.53.32 No animal products.
  2. Screen Shot 2016-04-09 at 18.53.32 As far as I’m aware, none of the ingredients are particularly harmful for the environment.
  3. Screen Shot 2016-04-09 at 18.53.32All of the ingredients are pretty cheap, so long as you avoid fancy vanilla extract or expensive chocolate.
  4. Not healthy. Contains a lot of sugar and refined carbohydrate. If you’re looking for something healthier to fulfil a cookie craving, check out these banana breakfast cookies.
  5. Screen Shot 2016-04-09 at 18.53.32Really delicious. It’s so easy to make a lot of people happy by baking up a batch of these!

Total EA Tasty Spoons: 4


Delicious dal

This is the very best dal. So rich, with the perfect blend of spices. If you add your favourite vegetable it’s substantial enough to have as a main dish. I would happily eat this every day. Screen Shot 2016-05-06 at 15.15.54


Delicious dal

Adapted from Madhur Jaffrey
Serves: 4

Ingredients

  • 180 g (7/8 cup) red lentils
  • 1/4 tsp ground turmeric
  • 3/4 tsp salt
  • 4 tablespoons vegetable oil
  • 4 cardamom pods
  • 4 cm (1 1/2 inch) stick of cinnamon
  • 2 bay leaves
  • 1/2 tsp cumin seeds
  • 1 onion, finely chopped
  • 2 tsp fresh ginger, grated
  • 4 garlic cloves, crushed
  • 1/4 tsp cayenne pepper
  • 1 vegetable of your choice, lightly cooked and chopped into chunks (e.g. 1 courgette, 1 head of cauliflower, 1 large potato, or 1 small butternut squash)

Directions

  1. Put the lentils in a sauce pan with 750ml water and bring to a boil. Spoon out any foam that appears.
  2. Add the turmeric and salt, then boil for 45 minutes with the lid slightly open.
  3. While the lentils are cooking, heat the oil in a separate pan.
  4. Add the cardamon, cinnamon, bay leaves, and cumin to the oil, and stir for a few seconds.
  5. Add the onion and fry until it starts to brown.
  6. Add the ginger, garlic, cayenne, and chosen vegetable chunks, then stir for a few minutes, until the vegetable is tender.
  7. Pour the contents of the pan into the lentils, and stir gently on low heat for a minute.
  8. Serve with your favourite type of rice or chapati.

How many EA Tasty Spoons does it get?

  1. Screen Shot 2016-04-09 at 18.53.32 No animal products.
  2. Screen Shot 2016-04-09 at 18.53.32 As far as I know, none of the ingredients are harmful to the environment.
  3. Screen Shot 2016-04-09 at 18.53.32 All of the ingredients are pretty cheap. Lentils are a brilliant low cost protein source. It can be expensive to stock up on spices for the first time, but once you have them they will last for a long time and are very useful to have in the kitchen.
  4. Screen Shot 2016-04-09 at 18.53.32I think this recipe is very healthy, especially because of the lentils, which provide protein and many types of fibre, and may help reduce risks of metabolic and cardiovascular diseases.
  5. Screen Shot 2016-04-09 at 18.53.32So so good. This is a family favourite even though my family eat meat. My friends love it too!

Total EA Tasty Spoons: 5


Spanish baked rice

This baked rice dish is amazingly flavourful. It’s simple to make and very satisfying. The sweet onion and currant flavours combine deliciously with the sour tomato and lemon, while the roasted garlic and paprika add another incredible layer.

Screen Shot 2016-05-05 at 17.43.42


Spanish baked rice

Serves: 6

Ingredients

  • 5 tbsp olive oil
  • 2 red onions, finely sliced into half rings
  • 1 whole head of garlic, unpeeled
  • 150 g currants or raisins, soaked in water for 30 minutes, then drained
  • 1 tin of chopped tomatoes (400 g)
  • 1 to 2 tins of chickpeas, drained (about 400g)
  • 1 tsp sweet Spanish paprika (pimentón dulce)
  • 1 litre vegetable stock
  • 1/2 tsp salt
  • 500 g risotto rice
  • 1 lemon, cut into segments

Directions

  1. Preheat the oven to 200 C or 400 F
  2. Heat the olive oil over medium heat in a large casserole dish.
  3. Add the onions, and fry until soft.
  4. Turn to low heat, and add the garlic head and currants. Stir for 3 minutes.
  5. Add the tomato, paprika, chickpeas, stock, and salt. Bring to the boil.
  6. Add the rice and stir well.
  7. Put the dish in the oven, with no lid, and bake for 30 minutes, until the rice is tender.
  8. When serving, offer everyone a lemon segment and a baked garlic clove to squeeze on top.

How many EA Tasty Spoons does it get?

  1. Screen Shot 2016-04-09 at 18.53.32 No animal products.
  2. Screen Shot 2016-04-09 at 18.53.32 As far as I know, none of the ingredients are harmful to the environment.
  3. Screen Shot 2016-04-09 at 18.53.32 All of the ingredients are pretty cheap. Paprika can be more pricey, but the recipe only calls for a little and it’s a very useful spice to have in the kitchen.
  4. Screen Shot 2016-04-09 at 18.53.32I’d say this recipe is very healthy, especially because of the chickpeas, which provide both protein and fibre.
  5. Screen Shot 2016-04-09 at 18.53.32Delicious. Perfect to make for friends or family.

Total EA Tasty Spoons: 5!