Chickpea and Squash Stew

January 25, 2015 justatevegan Leave a comment

Preparation Time: 20 minutes
Cooking Time: 2 hours

Ingredients
– 500g of Chickpeas soaked and then cooked.
– 1/2 deseeded butternut squash
– 1 peeled onion
– 1 peeled carrot
– 3 large white peeled potatoes
– 1/2 jar of Tomato Passata
– 2 tbsps Mixed herbs
– 3 cloves of garlic
– Coarse ground sea salt
– Ground pepper
– Fresh Thyme for garnish

Method

1. Dice carrot, potatoes and squash into 1cm chunks.
2. Crush garlic or slice into itsy bitsy pieces.
3. Slice onions
4. Place vegetables, garlic and onion into a Dutch oven and fill water to level.
5. Pour in Passata, herbs, salt and pepper.
6. Cover with lid Allow to slow cook in oven at 180 degrees for two hours
7. Serve and add fresh thyme (or other herb for garnish)

Dinners, Lunch, Side Dishes

Shallot Yellow Split Pea Mash

January 20, 2015 justatevegan Leave a comment

Ingredients:

Two Shallot Onions
Packet of Organic Split Peas
Salt and Mixed Ground Pepper

Here’s something different, simple and yum,
That’s warm & filling for your very hungry tum.

Take you Split Peas and give them a good rinse and sort through
Put them in a pan adding 3 cups of water to every 1 cup of Peas too.

Bring to a boil, reduce heat and simmer for 30-40 minutes or so.

And whilst cooking have the diced onions in a pan ready to go…Give them a good glug of oil & season with your favourite herbs and spice,
Keeping it simple we thought just salt, and mixed pepper would be nice.

Then when the onions are soft and the lentils all done
Add them to your blender and for the best bit of fun….

Whizz the mixture around until you achieve this great mash yellow and bright…

…And use a circular food mold to create a wonderful neat sight!

With a little garnish on top you’re good to go!

A quick delicious tasting side dish so simple you’d never know!

Why not try different shapes too using your cookie cutters!

Dinners

Just Ate Vegan Fashion

January 18, 2015 justatevegan Leave a comment

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Help us spread the vegan love by wearing our #justateveganfashion tees, tanks and hoodies.
Wear on your blog, youtube channel, instagram feed, pinterest board, facebook page, to the gym, to your yoga class, cooking your favourite meal or even just walking the dog. Our unisex fashion can be worn everyWEAR! Click the links below to purchase

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College Range

Social Media Range

Lunch, Salads, Side Dishes

Vegan Potato Salad

January 16, 2015 justatevegan Leave a comment

Ingredients:
– Potatoes
– Celery
– Cucumber
– Onions
– Mixed Herbs/Salt & Pepper
– Plamil Organic Mayo

Preparation Time: 10 minutes + (Chilling time if you prefer to eat it cold)

Cooking Time: 30 minutes

Here is our recipe for our favourite side potato salad,
And today we’re sharing with you another recipe ballad.
Peel potatoes, cut into chunks and put to the side…

Cook in your steamer for 30 minutes – take a look inside…

Whilst your waiting create some onion diced…

And a couple of celery stalks all washed and sliced…

Cucumber quartered slices is a lovely addition,
providing an extra source of good green nutrition.Now to make the delicious mayo dressing…

With a tablespoon of water, herbs and seasoning there’s no messing… 😉

Then mix the mixture, give it a whisk and a good shake!
This dressing is really simple and easy to make!
Add a little more water if the consistency is too thick,
You don’t want it lumpy it’ll make you feel sick!

Then pour over the steamed potatoes, that dressing all creamy…
And mix it all up to make a side salad that tastes dreamy… 👌

And there we have a delicious potato salad mix,
Perfect for your afternoon lunch salad fix!

Breakfast, Dessert, Healthy Snacks

GRILLiant Grapefruit

January 13, 2015 justatevegan Leave a comment

Ingredients:
– Grapefruit
– Maple Syrup (or other sugar/sweetener)
– Cinnamon (or spices of choice)

Preparation Time: 2 minutes
Cooking Time: 12 minutes

Grilling Grapefruit such a delicious treat,
A warm and fruity breakfast that’s sticky and sweet!
Half the grapefruit and place on the grill, then drizzle on syrup (be careful not to spill!)
Sprinkle on cinnamon – or sugar and spice,
And anything else you think would be nice.

Then pop under the grill until the syrup sizzles a lot,
And the fruit is crispy at the edges all lovely and hot.

And voila! Enjoy, your GREATfruit that is sticky and grilled!
May your tummy be warm, content and filled!

Breakfast, Dessert, Healthy Snacks

Cocoanut Date Bites

October 31, 2014 justatevegan Leave a comment

When you crave something sweet and there’s no chocolate in sight,
You want something healthy and something crunchy to bite.
Here ladies and gentlemen is just what you need:
Cocoanut-date bites that you can make with speed!!

We have a handful of dried pitted dates (though fresh would work too),
And hemp seeds, currants, raisins and sultanas (though any seeds nuts or dried fruit will do.)

Then a heaped spoonful of cocoa, milled seeds and coconut oil – each one spoon,
Then blend everything together and you’ll smell that wonderful taste soon!

Then take spoonfuls of sticky mixture and roll into balls bitesize
Then roll them around in a bowl of dried coconut – a snowy sight before your eyes!

Leave in the fridge to set over night – a recipe so simple and sweet!
And by morning you’ll have a healthy delicious snack to eat!

Dinners, Side Dishes

Sesame Lime Roast Potatoes

September 22, 2014 justatevegan Leave a comment

Ingredients
White Peeled Potatoes
Ground Pepper
Sesame seed Oil
Sesame Seeds
2-3 Organic Limes

Here’s a fine way to eat your Sunday Roast Pots sprinkled with lime slices, ground pepper and sesame seeds – lots and lots!

Just quarter the potatoes, drizzle with oil, seeds and slices of lime
And leave on 180 degrees for about an hour of time.

And voila! They should have soft centres, and crispy edges a little brown,
And there you have without a doubt the most delicious Roasties in town!

Burgers, Dinners, Side Dishes

ButterBean Beet Burgers

September 7, 2014 justatevegan Leave a comment

Ingredients:
Organic Butterbeans
Organic Carrots
Organic Beets
Salt and Pepper

Here’s a simple recipe that’s colourful and neat
Ladies and gentleman – let’s turn up the Beet!

Soak Butterbeans over night in a large pot
We use our soak and strain bowl we love it a lot!

Then rinse and wash the beans and slowcook in a pan
Or buy ready cooked organic butter beans if you can.

Mash the butter beans and season as you wish,
And put them aside in a small separate dish.
Do the same with the carrots and beetroot too,
Make sure they’re all seasoned and mashed right through.

We used lemon juice, some pepper and salt from the sea,
You might add some cayenne pepper too if you like it spicy.
Mix the beet, beans and carrots together in a bowl and mix,
Add seasoning then blend, stir, taste and repeat to fix.

Then when your mixture is just right fill up your burger press
Which makes thick burger size portions that won’t look a mess!

It works just like a stamp you fill it at the top
Then turn over and press down and out burgers pop!
Press them down onto a greaseproof paper lined tray
Beautiful Pink Bean Beet and carrot burgers HOORAY!

Then place them in the oven on a medium heat
When they are golden and crisp they are ready to eat!
It usually takes about 30 to 40 minutes to make,
Make sure to flip them half way when you bake.

Dinners

Roast Vegetable Stuffed Marrow

September 6, 2014 justatevegan Leave a comment

Ladies and gentlemen let’s stuff a marrow,
Bring in that large one you left on your wheelbarrow.
Get a carrot, a leek, some squash patty pan.
Some tomatoes, a pepper any roast vegetable you can.

Then half the marrow and let us prepare it to roast,
Deseed and score it and drizzle over the oil you like most.

Then preheat the oven to two hundred degrees,
Sprinkle over some salt, pepper, whatever herb agrees.

Then take your squash, deseed and slice of the skin
And chop into little chunks as many you can fit in.

Then do the same to the carrot and drizzle over with oil and spice,
A little salt, pepper and oregano we thought was quite nice.
Then pop the marrow, carrot and squash into the heat,
Cook for thirty minutes until soft and crispy enough to eat.

Roast the tomatoes, leek and pepper sliced too,
With a little drizzle of oil 15-20 minutes should do.
Then mix together all the vegetables and take a spoon
and stuff into the marrow until the sight makes you swoon.

Et Voila! Something simple, a tasty warm roast
Another colourful warming, rhyming blog post!

Salads

Beetslaw – Beetroot Coleslaw

September 1, 2014 justatevegan 2 Comments

Ingredients:
Organic Beetroot
Organic Beetroot Chioggia
Organic Onion
Organic Carrot
Vegan Mayo

Ladies and Gentlemen it’s time to turn up the beet!
Here’s a hot pink side dish so delicious to eat !
Beets, onions, a carrot and vegan mayonnaise,
Should be enough ingredients to last a few days .

Julienne your carrots and shred your beets on the grater,
And put them all in a bowl to be mixed together later.

Then chop your onion into thin slices too…

And drizzle over your mayo and mix all the way through.

Add a pinch of salt and some pepper if you wish,
And voila there you have a BeetSlaw side dish!

Love The JA Ladies