Go-to recipes

[MissBax]

I've become a bit slack in the kitchen and tend to repeat the same dishes over and over again - I'm on maternity leave now and want to acquaint myself with some new recipes: just wondering what people's Go-to breakfasts, lunches and dinners are??
Also - any snack recipes would be great too - DH is happy to be vegan with me (I do most the cooking), but says he struggles with lack of snacks! TIA! X

[PurpleDaisies]

I eat loads of indian..,

www.houseandgarden.co.uk/recipes/starters-sides/best-ever-bombay-potatoes

This Bombay potato recipe is great and can be turned into a stand alone meal if you add cauliflower and chick peas. It's nice in a wrap with mango chutney/aubergine pickle.

This is my favourite dhal and can be made in big vats then frozen

www.tinnedtomatoes.com/2013/10/spinach-and-coconut-dal.html?m=1

[MissBax]

purple - thank you :) Indian is my fave of all foods too! Those bombay potatoes look amazing, and I love the idea of them in a wrap too. I was planning on making a dahl tonight as well :)

[BillywigSting]

I'm not a vegan but make a mean vegan chickpea and sweet potato curry. Approved by the meat eaters too.

Chickpeas,
onion,
sweet potato peeled and diced
Tinned tomatoes
Few handfuls of spinach
Spices: cumin, cayenne pepper, cardamom, salt and pepper, veggie stock cube


Fry the onion until soft and then add the sweet potato (works well with squash /pumpkin too). Fry for a minute or two. Add spices, about a teaspoon of each. Add a tin of chickpeas (drained, keep the water to make meringue or chocolate pudding!)
Give it a stir to get everything coated in the spices and fry for another minute or so before adding the tomatoes. Fill the tomato tin with enough water to cover everything and add to the pan.

Simmer until the sweet potato is tender and stir in a few generous handfuls of spinach just before serving.

One squash or two sweet potatoes makes enough for four ime.


The chickpea water, whip it until it resembles beaten eggs and forms stiff peaks. Either stir in a bar of melted good quality dark chocolate to make mousse or add caster sugar a little at a time to meringues.

The stuff behaves exactly like egg whites but without all the salmonella so despite not being vegan I regularly use it in place of egg whites (especially when the recipe calls for them to remain raw)

Both puddings tested on non vegans who were told to guess the secret ingredient and not one of them could tell the difference in either.


Snacks could be mixed nuts and dried fruit, olive sundried tomato and mushroom antipasti (from deli counter in supermarket), toast with jam /marmalade, soy yoghurts.

Just stuff I have fairly regularly that happens to be vegan friendly.

[MissBax]

Billy I've heard alot about chickpea water meringue but never tried it - thanks for reminding me, I'll give that a go!! Thanks so much :)

[Mysteriouscurle]

I tried vegan meringue at a vegfest recently. It was made from chickpea water (?acquafaba). It was every bit a proper meringue. Really nice

[paperandpaint]

Black bean chilli. I make double portions and we have it one night in wraps with salad and avocado etc and the next in baked potatoes. My kids love it and for non vegans it fab with cheese in top.

[paperandpaint]

I'm definitely going to make the Bombay potatoes- they look amazing!

[Dottie39]

Portabello mushrooms stuffed with vegan parmasan on top - virolife do one. For the stuffing I use spring onions, pepper, garlic, ginger, pine nuts or almonds, and spinach.

[SheDoneAlreadyDoneHadHerses]

Not the healthiest but slice cherry tomatoes in half, put in a Pyrex dish with crushed garlic, balsamic vinegar, olive oil, and salt and pepper. Roast at 200c for about 20-25mins (till its jammy) and stir through cooked wholewheat spaghetti.
Doesn't need anything else 😍

[Dottie39]

Garlic and chilli's cooked in olive oil with spaghetti is simple but tasty.

[SerendipityFelix]

My current go-to storecupboard dinner is variations on creamy tomato pasta. I make a 'raw' fresh pasta sauce - soak some cashews for 30 min or so, whizz them up with some of the soaking water and various seasonings to form a cashew cream cheese, then add a tin of chopped tomatoes and whatever else I have to hand/fancy - recent favourite additions have been fresh dill, sundried tomatoes & fresh basil, generous amount of black olives, or some leftover roast veggies. Always add a fair bit of nutritional yeast, nice cheesy flavour. Sometimes have some 'almond Parmesan' sprinkled on top if I have some in the fridge (mill up almonds with salt, garlic powder & nutritional yeast). I have herbs growing in a planter outside my kitchen door, and everything else is storecupboard stuff.

Favourite snacks - rice/corn cakes/vegan crackers with various toppings, vegan brands of crisps, nut mixes (homemade roast nuts with various seasonings), nut butters on toast or with apple wedges, veggie sticks with hummus/guacamole/other vegan dip (bean or nut based), fridge picnic items like cherry tomatoes, olives, gherkins etc, snack bars such as trek or nakd, soy/coconut yoghurts, fruit, vegan chocolate, home baked cookies/cakes etc.... there's LOADS of vegan snacks lol.