I have been putting off posting my favourite vegan chilli recipe for a while. I made it on a slow, rainy afternoon a while back. A staple recipe that I have been making and tweaking for a few years, never thinking of it as a glorious, blog worthy recipe. Yet I make it often and enjoy it a little more every time, why wouldn’t I share it with you all? Then the heatwave hit the UK and the last thing we would want to be reading about let alone eating is a chilli, so it sat here in my drafts for a little while. I used to be quite against chilli growing up. Read more
A quick post and this lovely turmeric hummus recipe for you lot today. We are having more and more issues with our internet, and it’s proving difficult for me to have access to upload my recipes online. Boat life is good, and it’s good to be away from the World Wide Web for a wee bit. So I’m sat here on my lunch-break getting this uploaded for you. I hope your week is filled with sunshine and good food!
Find more hummus recipes here
Like this recipe, you can find more over on Pinterest!
- 2 tins chickpeas (keep 2 tablespoons to one side)
- 1 tablespoon turmeric powder
- 1 garlic clove
- 1 tsp cumin seeds
- juice of 2 lemons
- 7 tablespoons olive oil
- 1 teaspoon ras el hanout (optional)
- Drain the chickpeas (see notes).
- Add everything to a food processor and blend for 1-3 mins. Add more oil if needed.
- I like to leave some whole chickpeas to the side to stir in after.
Well, she did it. My awesome Mum completed all 26.2 miles of the New York Marathon. It was emotional for all and we are so proud of her. I’m still recovering from our New York trip, trying to beat this jet lag but mostly giving into it and having a few lazy days with much tea. There will be a full NYC post up shortly, so more about it then.
For now, I’ll leave you to enjoy these fragrant scones that I knocked up a couple of weeks ago. They come together quickly and are packed full of aromatic flavours that take me back to our time in Sri Lanka. Lightly spiced, with a subtle hint of sweetness from the cardamom. Just the ticket for sleepy mealtimes. Happy Monday ya’ll.
Chilli Scones with Turmeric and Cardamom (v)
Recipe adapted from Will Frolic For Food
200g spelt flour
1 tbsp baking powder
1 teaspoon turmeric
1 green chilli
¼ tsp freshly ground cardamom pods (the seeds from about 3-4 pods should be enough)
3 tbsp (¼ cup) melted coconut oil
pinch Himalayan pink rock salt
125ml hot water
Preheat oven to Gas Mark 4 / 175 C
Cut open the cardamom pods and grind the seeds in a pestle and mortar.
Finely chop and de-seed the chilli.
In a bowl, mix all dry ingredients and the chopped chilli.
Add in the melted coconut oil and hot water, mix to form a dough. Add more water if needed.
Roll out dough about ¾ inch thick. Using a cutter cut out circles and place them on a lined baking tray
Bake in oven for 20-25 mins, turning halfway through, until lightly golden on top
“The very basic core of a man’s living spirit is his passion for adventure.”
This week was spent avoiding the festival as much as possible. Most of the gigs we do are so fun and full of like-minded, friendly, happy people. There are a couple however, which aren’t as fun for us. They’re more like big funfairs with the odd bit of music. Not our bag I’m afraid. It doesn’t help when it’s pretty wet and windy and the site turns into a mud bath. Some people are happy to embrace the madness, to really get involved, but I decided to sit this one out. I’m still catching up on sleep from Glastonbury and it was a good excuse to chill. Down time was spent mostly in the caravan watching back-to-back episodes of this, and exploring, lots of exploring.
On Friday, I decided to head over to the West coast of Scotland to visit some family friends who have recently re-located from the South up here. It was such a beautiful drive through the hills over to their new home. A night away in a real bed with a hot bath was just the ticket. They have the most amazing view over the atlantic; out to the Isle of Bute and Arran. We caught up over a dinner and a glass of red. It was good to eat from a table and not my lap. The next morning we took a little tour of the village, snooping in the antiques shop (in a shipping container by the shore!) and guzzled tea in the local cafe. After lunch back at theirs, it was time for me to head back to the craziness.
Sunday was another adventure day. As soon as we woke we were plotting an escape for the day. Scouring the map for
possible endless hikes. We settled on the hills around Loch Earn. Picnics were packed, smoothies were bottled, extra layers loaded into bags and we were off. We found ourselves a nice little footpath that took us up towards this point. However, Scotland being Scotland, it started to get pretty wild the further up we got. We settled on a peak about halfway up, took in the view, then found a nice sheltered spot to re-fuel before heading back down. C is the perfect adventure companion. Egging us on to go higher and pushing me up the steep bits when I start to wobble. Plus, he brings chocolate.
We’ve made a pact to make sure we go on more adventures this autumn. To keep our hearts happy and our minds excited. No matter the weather, just pick a place and head there. With a good chocolate stash.
Scotland wasn’t exactly bathing in sunshine this week, but you don’t need sunshine for an excuse to eat ice cream. This ice cream isn’t your perfect soft scoop ideal. Think of it more as rustic blobs, overflowing with flavour. That kicks any picture-perfect soft scoop outa the park. I made this slightly too spicy the first time around, so it’s important to pick a mild chilli here.
Coconut, Chilli and Basil Ice Cream (V) (GF)
1 tin full fat coconut milk
Half a green chilli – medium spice
Handful of basil leaves
Roughly chop the chilli and basil leaves.
Add all ingredients into a high-speed blender and blend for 2 mins.
Pour mixture into a freezer-proof container and place in freezer for minimum 4 hours.
First of all, HAPPY NEW YEAR! 2015, can you believe it? A new chapter, page 1 of 365.
Christmas has passed in a whirl wind, as it always does, and it already seems like forever ago. We had a much-needed couple of weeks rest and relaxation, and obviously there was gluttonous amounts of feasting and drinking. It would be rude to assume that one shouldn’t feast! I’m really looking forward to this year, I know everyone starts out with lots of resolutions and overly positive thoughts, but I’ve got faith in 2015. It’s gonna be a good’n.
I took some time away from cooking over the festive break, let my mum take the reins while I was her trusty guinea pig. However, I couldn’t keep totally away from the kitchen, but it was nice to not feel any pressure to be creating things when I just wanted to rest.
This harissa was one of the winning concoctions in my kitchen a few weeks ago. I love harissa, the heat it packs, and the fiery bomb it sets off over your taste buds. It is pretty expensive in the UK, and I get through it pretty fast, so I decided to try making my own.
And boy, is it good. Fiery as hell good.
Holy Smokes Harissa
Makes 2 small jars
10 red chillies
10 red birds eye chillies
15 garlic cloves
1 red onion
1 red pepper
5tsp – coriander, cumin, caraway seeds
80ml extra virgin olive oil
Roast spices in a dry frying pan for a few minutes, until you start to smell their aroma. Tip into a blender and blitz into a rough powder. Put into a bowl and set aside.
Roughly chop the chillies, pepper and onion. You can de-seed the chillies if you wish, however I prefer to leave the seeds in for a better kick. Add all to blender including the olive oil and blitz until you get a rough paste. You may need to do it in batches depending on the size of your blender / processor.
Cook paste in a frying pan for 10-15 mins, until it becomes slightly sticky. Stir often, and continuously near the end.
Mix in the spices, and a generous pinch of salt.
Remove from heat and put into air-tight jars. Will last for roughly 2 weeks.