Roasted Vegetables

Just a few years ago, having vegetables on the side would have been something your kids might squirm about. They’d be reluctant to eat whatever green stuff that was. It wasn’t sweet and that meant they didn’t care for it.

Fast-forward to 2020 and voila! Everybody’s a vegan....well, at least for Veganuary. No worries. Whether you’re actually vegan, trying it out for a month of two, or simply eating more vegetables to spruce up your diet, this roasted vegetables recipe is yours to keep. Trust me when I say, the kids will love it too!

As with any recipe you can feel free to tweak it where the spices are concerned. I’ve outlined a basic way to spice these veggies up, but you can add your own mixes to make it taste the way you like.

Raw veggies (prepped) with Caribbean (macaroni) pie in the background

Roasted Vegetables

  • Prep time: 3mins
  • Total time: 23mins
    Yield: 4 servings
  • Category: Sides/ Vegan/Quick recipes/ Lunch
  • Ingredients:
  • 1 head cauliflower
  • 1 head of broccoli
  • 2 carrots
    2tbsp olive oil
  • 1tbsp garlic seasoning
  • 1tbsp Moroccan/Mediterranean spice mix
  • 1tsp salt
  • Optional:
  • 10 baby plum tomatoes
  • Olives for topping
  • Feta for topping
  • Instructions:
  • Preheat oven to 180C
  • Chop cauliflower and broccoli into chunks (slice from stem, not from florets)
  • Slice carrots
    Place on baking tray
  • Pour oil and seasoning and toss till coated
  • Place in oven and bake for 20mins or until tender.

Date Cinnamon Challah

I stumbled across challah bread recipes online one day in a bid to find bread a recipe that was dairy free, as I had run out of milk. I tend to use very little dairy in my day to day cooking, but where baking bread was concerned, I had a soft spot for pouring in the milk until that fateful day when I googled dairy-free bread.

Seriously, what a heaven sent! This bread is almost foolproof and can be tinkered with the make your own version to suit your taste. I’ve made it with honey and maple syrup as my sweeteners before. Then there’s the filling. The nice swirly bit inside that makes the bread finish as soon as it’s cool enough to be chewed (no joke). The more challah I make, the larger the appetites waiting for the loaves at the end of the cooling rack.

I’ve made two varieties of this bread; this date cinnamon challah and an apple cinnamon challah (click the link to get the recipe) both of which are as perfect as it gets for french toast. French toast for me represents brunch and let’s face it, who doesn’t appreciate a nice brunch? Or breakfast? Or challah any time of the day? Lol.

Date Cinnamon Challah

  • Prep time: 1 3/4hours 
  • Total time: 2hours 30mins 
  • Yield: 1-2 loaves 
  • Category: Bread/ Breakfast and Brunch
  •  
  • Ingredients:

3-4 cups flour 

1/2 cup honey/maple syrup 

7oz packet of yeast 

1 cup warm water (plus more if needed to bring dough together)

2eggs 

1/2 cup oil

1 tsp salt 

The filling:

100g date paste

2tbsp honey/maple syrup 

1tbsp cinnamon 

Egg wash:

1tbsp honey/maple syrup 

1egg white 

Instructions:

Mix one tbsp of honey/maple syrup in half cup of warm water.

Stir in one satchel of yeast (if you mix it into the water it froths quicker and a lot more than if you just empty it in)

Cover and leave for 5-6mins or until frothy.

In a large bowl mix flour, salt, honey/maple syrup and one egg plus one yolk (save egg white for egg wash).

Empty yeast mixture into the bowl and stir to combine.

Add more water (if necessary) until dough is almost one piece.

Pour in oil and knead until smooth (5-10mins)

If dough becomes too sticky, add more flour until well kneaded.

Place dough in a well greased bowl and cover.

Let rise for an hour or until doubled in size.

Empty dough onto floured surface and punch down to remove air bubbles

Flatten slightly and put 1/3 of the filling on top.

Fold over the edges/bottom of the dough to cover the topping

Flatten and repeat with 1/3 filling

Fold over once more and put the rest of the filling on top

Fold over one last time.

Cut the dough into three sections and roll each into a log.

Longer logs (not too thin) result in longer loaves while thicker logs result in thicker, shorter loaves.

Braid the logs into one long braid (using these braiding instructions)

Once braided, transfer to lined/greased baking tray, loaf tin or preferred baking sheet.

Cover loosely and let sit for 45mins.

Near the end of the time, pre-heat the oven to 425F/218C.

Prepare egg wash and gently brush loaf with mixture.

Bake in pre-heated oven for 15minutes then lower the oven temperature to 350F/176C for a remaining 30minutes (or until the bread sounds hollow when the underside is knocked).

Remove from oven and place on a cooling rack.

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Sweet Potato Frittata

This sweet potato frittata is an easy breakfast or brunch dish which is bound to impress even the pickiest of eaters (trust me, I have two bite sized food critics). A few chops, a microwave and some oven time would have you wondering why you've never tried making sweet potato frittatas before.

In essence, a frittata is one big baked omelette, but hey, it's called a frittata, so let's stick to its given name. But, just like an omelette, you can go nuts and add just about anything in it. Plus you have the bonus of not having to struggle to get that perfect flip that chefs (and some show offs) do. Your frittata, with the help of a nicely greased oven dish, will slide right out onto your plate without the stress.

  • Prep time: 6mins
  • Total time: 30mins
  • Yield: 4 servings
  • Category: Breakfast and brunch/ dinner
  • Ingredients:
  • 1 cup sweet potato (cubed and microwaved for 3mins)
  • 3 strips of turkey rashers (cut into small pieces)
  • 1/4 cup grated cheese (I use Red Leicester)
  • 1/4 tsp salt
  • 1/4 tsp ground seasoning (I use garlic seasoning, sometimes peri peri to grind. It depends on your taste)
  • 1/4 tsp dried herbs (I use a mix of oregano, thyme and basil)
  • 5 eggs (lightly beaten)
  • Optional:
  • 1/4 cup of cream/ milk (beaten in with the eggs)
  • Instructions:
  • Preheat oven to 175C/347F
  • In a small greased baking dish, place all ingredients except eggs, spread out evenly.
  • Pour egg mixture evenly into dish to cover dry ingredients.
  • Bake for 20mins or until firm (like an omelette. lol)

Enjoy your frittata. If you've tried our recipe, be sure to comment below and share it with a friend!

Granola (Vegan Friendly Recipe)

Have you ever spent your heard earned cash on granola? Sigh. Do you have in your mind that it must be difficult to make on your own? Or that perhaps it may be time consuming? Think again!

Granola remains one of the easiest snacks/ desserts/ toppings/ breakfast recipes to whip up. Also, there are so many different ways you can make it to suit your palate....mix away, create your own granola combination! C'mon, release that inner chef (well, sort of, this dish isn't really complicated enough to require chef expertise).

My kids usually enjoy granola with yogurt or on it's own (trying to fight one another for the biggest clusters). It's easy to take with us on a day out so I won't have to dip into my pockets to buy a snack (quite possibly the SAME snack) for them when they want a break from having fun. Or as soon as they step out the door...or on the train...or the bus...or...you get the point. Kids always want something to eat don't they? lol.

  • Prep time: 10mins
  • Total time: 30mins
  • Category: dessert/ breakfast/ snack/ toppings and additions
  •  
  • Ingredients:
  • 3cups rolled oats
  • 1/4tsp salt
  • 2tbsp cinnamon
  • 1/2tsp nutmeg
  • 1/2tsp vanilla extract
  • 3/4 cup of honey (sub 3/4 cup maple syrup for vegan recipe)
  • 1/2 cup shaved/flaked coconut
  • 2tbsp oil
  • Optional:
  • 1/4 cup raisins
  • 1/4 cup of seeds and nuts (pumpkin seeds. sunflower seeds, peanuts, any combo works)
  • 1/4cup Chia seeds
  • 1/4 cup raw cacao powder
  • 1/4cup popped quinoa
  • Tips:
  • Don’t wait for the granola to get crunchy in the oven. It does that all on its own once it cools down. Cook until it is the colour that you want.
  • Instructions:
  • In a large bowl, mix together oats, salt, cinnamon, nutmeg (if using cacao powder).
  • In another small jug, mix together honey/maple syrup and vanilla.
  • Pour 3/4 wet ingredients into dry ingredient mix and stir until combined.
  • Pour oil into jug with remainder of wet ingredients.
  • Pour contents of jug into the granola mix and gently fold to create "clumps"
  • Feel free to add more liquid ingredients (honey/maple syrup) to create more clumps.
  • Fold in the nuts/seeds and popped quinoa into the granola mix.
  • Gently tip the granola mix onto a well greased/lined baking sheet.
Strawberry purée, strawberries and granola

 

In a preheated oven (180C), place the baking sheet for 10mins.
Gently fold granola to reposition, trying not to break apart the clusters.
Place in oven for an additional 10mins, checking often to be sure that granola is not being overdone.
Around two minutes before you remove the granola from the oven, sprinkle the flaked coconut and return to oven to toast.
Once the granola is “browned” enough for you...or once the 20mins cook time is up, remove from oven and leave to cool.
At this point, do not stir.
Sprinkle raisins/sultanas on warm granola to let soften.
Once cooled...enjoy!

Don’t forget to share our recipes with your friends and if you’ve tried our granola...comment below. Let us know how it turned out.