This isn’t a meal you have to prepare in advance, but I do love to have coriander (cilantro) on hand in the freezer at all times. Whilst it’s available frozen in some big and speciality supermarkets, it’s very costly. You can grow your own coriander, […]
Category: low GI
Tomato Vegetable Sauce The versatility of this tomato sauce is phenomenal. You can use it as the base of any tomato based dish like curry, ratatouille, bolognese sauce or as a pizza or bruschetta topping. You can add whatever vegetables you like, the ones in […]
Open Falafel Wrap
During my student days in City of Bristol College my favourite treat for lunch was a trip to the falafel van outside the Hippodrome, by the fountains. It was so exotic to me and I’d have a hot styrofoam cup of strong black coffee. Falafels have the best crunch and squishines if they’re done right and I’ve spent years chasing the flavour. The secret, in my opinion, is making sure they’re well-cooked without getting burnt – nothing worse than undercooked chickpeas (or maybe that’s just me).
No Meat Substitutes
I’ll post a falafel recipe soon but for this wrap you can just use four small pre-cooked snack falafels, or frozen ones. Watch out because some of the frozen falafels have breadcrumbs. This video shows you how to make fresh falafel easily from scratch using tinned chickpeas, so they’re very affordable.
However you get them, make sure they’re nice and hot when you’re assembling and try to get a crispy coating.
Lidl do packs of small wholemeal wraps, which is what I used. I’m being tested for gestational diabetes so trying to keep my carbs low and this recipe kept my blood sugars down, even with the wrap, hummus and falafel. To refresh stale/dried out wraps, you can just rinse them in water, rub with a little oil and fry in a large frying pan.
Use a tin of chickpeas or homecooked chickpeas to make hummus (recipes coming soon!) or just buy it pre-packaged, it’s also spelt houmous. I quite like the tinned hummus that you can get in some corner shops. It lasts forever on the shelf so if you want some all of a sudden but can’t be bothered to blend them and make some fresh, it’s there when you need it. The magic ingredient in hummus is tahini which gives it a strong nutty, almost caramelised flavour.
Open Falafel Wrap
First step is to cook down your veggies. You can use any vegetables you like, my favourites are courgette and frozen mixed peppers because this works out inexpensive and I love the flavours and minimum prep time. You could also use a frozen chargrilled veg mix, aubergine, chopped cauliflower or even kale. I use a little olive oil but you could use water if you’re oil-free, plus some salt, garlic and chilli flakes (totally up to you on the chilli, I like everything with a kick!)
When the veggies are cooked down to your liking, put them aside whilst you cook your falafel, heat up your wrap and and grate the carrot. I like to use a julienne peeler (click here) to get long thin strips but you can just as easily grate it, or really finely slice the carrots.
Open Falafel Wrap
Tasty and easy recipe that looks like a real treat and contains so many strong flavours and different textures
By: Nikki Kamminga
- olive oil
- salt and pepper
- half a courgette
- handful frozen sliced mixed peppers
- chilli flakes
- half a carrot, shredded
- lemon juice
- fresh mint and coriander (to taste)
- four small falafel balls
- 1 small wholewheat or gluten free tortilla wrap
- tablespoon hummus
- 2tsp vegan unsweetened yogurt
- Step 1 1. Fry the veggies in olive oil and seasoning to taste, with as many chilli flakes (red pepper flakes) as you like.
- Step 2 2. Shred the carrots, add salt and lemon juice and some of the herbs and set aside to soften
- Step 3 3. Reheat or cook the falafel balls according to the instructions then cut each in half
- Step 4 4. Heat the tortilla wrap in a dry frying pan, rubbing with a little olive oil first if you like
- Step 5 5. To serve, spread the hummus on the hot tortilla then pile on the cooked veggies, falafels, yogurt and the remaining herbs. Drizzle with olive oil if you like extra richness
- Step 6 6. Serve next to the carrot slaw (I like to pile it on top before eating)
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This low carb bolognese is the cornerstone of our family meals. Pasta has always been a staple of my diet, and as a family we eat it two to three nights a week. Since becoming vegan three years ago, I’ve kept our family’s diet very similar, […]
Gluten-free vegan omelette which can eat to your heart’s content with this super easy recipe. I’ve been meaning to write out this recipe for ages now because it’s such a staple in my kitchen, it’s vegan, it’s budget friendly and it’s super quick to whip […]
After seeing a post on a vegan Facebook group for ideas for a nice smokey chilli for someone’s omni hubby, I posted the list of ingredients we use in the Smokiest Chilli Ever recipe.
My hubby is the infamous Viking from this video. The one in the green. No spoilers, watch till the end if you haven’t already seen it.
Not only does he love anything hot, he loves food to be really packed with tomatoes and onions. We sometimes put two huge Spanish onions in this recipe.
As for the tomato puree I buy huge catering size tins from the Indian restaurant wholesaler The Sweetmart then scoop it into silicone muffin trays and baby puree freezer containers and when they’re frozen I pop them out into a bag in the freezer. I just top up the bag every time we buy a tin and it works out cheaper than buying in Costco, as their tins are small. Seems like less waste to me and I haven’t got time to be opening tins all the time. I’d do the same with the tinned chopped toms but they’d take up too much room and take too long to defrost. So we buy chopped tomatoes when they’re 25p each in ASDA (KTC brand) at four for £1.
The Smokiest Chilli Ever
Scrummy and packed full of flavour for real chilli lovers
By: Nikki Kamminga
- 2tsp whole cumin seeds
- 1tsp whole coriander seeds
- 1 black cardamom pod
- 1/2 tsp smoky bacon flavour seasoning
- smoked naga (if you like it mega hot)
- 1tsp urfa biber chilli flakes
- 2tsp smoked black beans
- 2tsp oak smoked paprika
- 1tsp cacao powder
- 2tbsp mustard oil
- 1 onion
- 3 cloves garlic
- 2 carrots
- 2 sticks celery
- 1/2 cup dry TVP mince
- 2tbsp tomato puree
- 2 tins chopped tomatoes
- tin kidney beans
- boiling water or stock
- Step 1 Dry roast the spices in a pan and leave to cool. Take out the black cardamom pod and then grind the seeds.
- Step 2 Soak the spice powder and cardamom, chillis, smoked salted black beans, paprika and cacao or cocoa powder in some boiling water or stock while you prepare the rest.
- Step 3 Roughly chop the onions and slice the garlic and fry hard in mustard oil, so they get lots of colour but don’t burn. When they start to soften, finely chop the celery and carrot and add these. Continue to cook until they start to shrink and go softer then add the dry TVP mince and cook for a minute or two.
- Step 4 Add the tomato puree and cook until it starts to stick to the pan. Add a little water if you need to but when the puree is incorporated and has coated it all well add the tomatoes and the spice/chilli mix.
- Step 5 Add more water till it’s the consistency you like and any other veg like red peppers or courgette. Add a lid and cook slowly for as long as possible, stirring occasionally in a slow cooker or pressure cook for half an hour.
- Step 6 Sometimes we add chopped coriander at the end and serve with steamed brown basmati or mixed quinoa, griddled sweetcorn fritters and a ton of nooch.
This super thick greek style cashew yogurt has just two ingredients, is raw vegan, gluten-free, nut-free*, high in protein and low in carbohydrates and low GI. It’s thick and creamy without being super full of fat, plus you can rest assured the fat you’re getting […]
This literally couldn’t be easier and for the microwave-owning vegans out there this basmati rice hack will save you so much time and washing up. You simply get a microwavable glass dish like this Pyrex casserole dish, it doesn’t need a lid but they’re handy […]