Category: Meat free

Buttery mashed potatoes

Buttery basic mashed potatoes

Everyone needs to know how to make a basic mashed potato. It seems so simple but is actually incredibly easy to get wrong, however, by following a few easy steps you will soon have flop proof mashed potatoes everytime!

Potatoes always get a bad rep because they are a carb but they are actually filled with vitamins and minerals that your body needs. They are a good source of fiber, as well as vitamin C, vitamin B6, potassium and manganese, all of which are required to keep you fuller for longer, prevent cardiovascular and other diseases and maintain a healthy gut. Potatoes are a completely gluten free whole food and if eaten as part of a healthy diet can be enjoyed guilt free.

Let’s get cooking…

Start by peeling and cubing your potatoes, add into a pot of cold water with 1 tsp of salt, bring to a boil and cook until tender. Once cooked, strain and cover to allow the potatoes to steam for 5-10 minutes.

Use a potato masher or whisk to mash the potatoes down, season with the left over salt and pepper and mix in the milk.

At this stage your mash should be quite smooth, top with a pat of butter and serve while hot.

Mashed potatoes go well with just about anything, a great Sunday roast, alongside a simple meatloaf and a way that I especially love is with anything saucy, stews, meatballs, creamy bakes, etc!

Swaps…

By using plant based milk and dairy free butter this dish is transformed into a vegan staple.

Buttery basic mashed potatoes
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Buttery basic mashed potatoes

Servings

4

servings
Prep time

5

minutes
Cooking time

20

minutes

Ingredients

  • 500g potatoes, about 4 medium potatoes

  • 2 tsp salt

  • 1/2 tsp pepper

  • 1/4 cup milk

  • 1 tblsp butter

Directions

  • Start by peeling and cubing your potatoes, add into a pot of cold water with 1 tsp of salt, bring to a boil and cook until tender.
  • Once cooked, strain and cover to allow the potatoes to steam for 5-10 minutes. Use a potato masher or whisk to mash the potatoes down, season with the left over salt and pepper and mix in the milk.
  • At this stage your mash should be quite smooth, top with a pat of butter and serve while hot.

Simplebutsplendid
Gluten free chocolate mug cake

Gluten free Chocolate mug cake

Sometimes you have a late night craving for cake and nothing else will do. In that instance I have the perfect little gluten free chocolate mug cake that will satisfy that craving in under 5 minutes! It doesn’t get better than that.

Let’s get cooking…

Start by mixing together the dry ingredients. Then make a well in the center and add in the wet ingredients.

Stir to combine, divide into 2 mugs and microwave for 60-90 seconds depending on your power, I did so for 70 seconds with a 900W microwave.

Dust with icing sugar and enjoy! This is also really great with a little dollop of ice-cream on top.

Swaps…

By using dairy free milk and dark chocolate this is easily made dairy free too!

Chocolate mug cake
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Chocolate mug cake

Servings

2

servings
Prep time

5

minutes
Cooking time

3

minutes

Ingredients

  • 1/2 cup gluten free flour

  • 4 tblsp cocoa

  • 4 tblsp castor sugar

  • 1/2 tsp baking powder

  • 4 tblsp oil

  • 1/2 cup milk

  • 1/2 tsp vanilla

  • 2 tblsp chocolate chunks

Directions

  • Mix together the dry ingredients
  • Then make a well in the center and add in the wet ingredients
  • Stir to combine, divide into 2 mugs and microwave for 60-90 seconds depending on your power
  • did so for 70 seconds with a 900W microwave
  • Dust with icing sugar and enjoy!

Simplebutsplendid
Irish soda bread

Irish soda bread

St Patrick’s Day is around the corner and it’s one festive fun day that I love to celebrate. I am not a huge fan of coloring all my food green but I do love eating traditional Irish food!

My ultimate has to be Irish stew with huge hunks of bread for dipping. The recipe for that amazing bread is up today, Irish soda bread!!

Irish soda bread
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Irish soda bread

Servings

4

servings
Prep time

10

minutes
Cooking time

45

minutes

Ingredients

  • 4 cups flour

  • 1 tblsp sugar

  • 2 tsp salt

  • 2 tsp baking soda

  • 60g butter

  • 1 egg, whisked

  • 1 3/4 cup buttermilk

Directions

  • Sift the flour, salt, sugar and baking soda into a bowl
  • Mix in the butter with your finger tips then make a well in the middle
  • Add in the buttermilk and egg and mix until stiff
  • Form into a circle and place on a parchment lined baking sheet
  • Bake for 35-45 minutes at 200C

Simplebutsplendid1 Comment
Spinach, mushroom and ricotta cannelloni

Spinach, mushroom and ricotta canneloni

Italian inspired Meat free Monday dishes are an absolute favorite of mine. Today I am sprucing up the family favorite spinach and ricotta cannelloni by adding in mushrooms. It gives it such a delicious umami flavor which rounds out the dish so well.

Let’s get cooking…

Start by sweating the onions in olive oil, once softened, add in the garlic and stir for 30 seconds. Add the mushrooms and spinach, along with red chilli flakes, salt and pepper to taste. Allow this to cook until mushrooms have released all their water and everything has cooked down and there isn’t any liquid left.

Lower the heat, add in the ricotta, nutmeg and lemon juice, stir until combined. Allow the mixture to cool then fill into a piping bag or ziploc with the corner cut-off, I have this is the most effective way of filling the tubes.

Spread 1/4 of the marinara in a baking dish, fill the cannelloni and place on top of the sauce, pour over the remaining sauce and top with mozzarella.

Bake at 180C for 30 minutes until golden. Serve with a fresh salad.

Spinach, mushroom and ricotta canneloni
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Spinach, mushroom and ricotta canneloni

Servings

4

servings
Prep time

10

minutes
Cooking time

1

hour 

Ingredients

  • 250g chestnut mushrooms, finely sliced

  • 250g spinach

  • 125g ricotta

  • 1 tsp red chilli flakes

  • salt

  • pepper

  • 2 tblsp olive oil

  • 1/4 tsp grated nutmeg

  • 2 tsp lemon juice

  • 1 onion diced

  • 2 cloves garlic, grates

  • 125g cannelloni shells (about 8-10)

  • 2 cups good quality marinara sauce

  • 1 cup mozzarella, grated

Directions

  • Start by sweating the onions in olive oil, once softened, add in the garlic and stir for 30 seconds.
  • Add the mushrooms and spinach, along with red chilli flakes, salt and pepper to taste. Allow this to cook until mushrooms have released all their water and everything has cooked down and there isn’t any liquid left.
  • Lower the heat, add in the ricotta, nutmeg and lemon juice, stir until combined.
  • Allow the mixture to cool then fill into a piping bag or ziploc with the corner cut-off, I have this is the most effective way of filling the tubes.
  • Spread 1/4 of the marinara in a baking dish, fill the cannelloni and place on top of the sauce, pour over the remaining sauce and top with mozzarella.
  • Bake at 180C for 30 minutes until golden.
  • Serve with a fresh salad.

Simplebutsplendid
Buttery garlic bread

Rich buttery garlic bread

I could eat an entire loaf of garlic bread in one sitting, that is how much I love the combination of fresh bread and garlic! Earlier on in life I would always purchase my garlic bread and all I needed to do would be to bake it and enjoy but I have recently started making my own. Now I cannot remember why I ever spent all that money when homemade is super simple and much more delicious!

I have previously shared a loaf of bread that is cut into little slices with garlic butter in between but this recipe serves up the entire loaf as a whole and is just glorious!

Let’s get cooking…

Start by placing your softened butter in a bowl, add in the salt, pepper and parsley then grate over the garlic. Mix together until the butter and spices are very well mixed together.

Slice the bread loaf in half and spread each half liberally with the butter. Bake at 180 for 10 minutes until golden and crisp.

Serve with pasta or alongside a roast or braai!

Rich buttery garlic bread
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Rich buttery garlic bread

Servings

4

servings
Prep time

5

minutes
Cooking time

10

minutes

Ingredients

  • 1 baguette or ciabatta

  • 4 cloves garlic

  • 3 tsp parsley

  • 1/2 tsp salt

  • 1/2 tsp black pepper

  • 100g softened butter

Directions

  • Start by placing your softened butter in a bowl, add in the salt, pepper and parsley then grate over the garlic
  • Mix together until the butter and spices are very well mixed together
  • Slice the bread loaf in half and spread each half liberally with the butter
  • Bake at 180 for 10 minutes until golden and crisp
  • Serve with pasta or alongside a roast or braai!

Simplebutsplendid
Protein green smoothie

My favorite daily green smoothie

This smoothie came about by me trying to get in more greens on a daily basis and needing a super easy breakfast. I ended up enjoying this so much that it is now on repeat most days in our house! So simple and cost effective due to the use of frozen fruit and vegetables and the best part is there isn’t much prep needed beforehand.

It is vegan and refined sugar free and packed with protein, fiber, vitamins and minerals.

Let’s get blending…

Always start by adding your liquid to the blender first, it just really helps the other ingredients to incorporate better.

Next add in the remaining ingredients and blend!

Pour into 2 glasses, top with pumpkin seeds for a little extra crunch and enjoy!

My favorite daily green smoothie
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My favorite daily green smoothie

Servings

2

servings
Prep time

2

minutes
Cooking timeminutes

Ingredients

  • 400 ml milk of choice, I use oat milk

  • 4 tblsp frozen blueberries

  • 2 cubes frozen spinach (2 handfuls of fresh spinach)

  • 1 scoop of unsweetened protein powder/ 1 tblsp nut butter

  • 1 tblsp pumpkin seeds

Directions

  • Always start by adding your liquid to the blender first, it just really helps the other ingredients to incorporate better.
  • Next add in the remaining ingredients and blend!
  • Pour into 2 glasses, top with pumpkin seeds for a little extra crunch and enjoy!

Simplebutsplendid
Madeira cake

Madeira cake

A madeira cake is a basic vanilla tea sponge. It is very similar to a pound cake but the ratio of some of the ingredients differ slightly. As it is a tea loaf the best way to enjoy this cake is simply with a lick of butter and a hot cup of tea.

I grew up eating this cake and it is still one of my family’s favorite cakes. It is so simple yet so delicious.

Let’s get baking…

Start by creaming the butter and sugar together until fluffy. I find that this is easiest done with a stand mixer but a hand mixer or wooden spoon will work too.

Add in the eggs, milk and vanilla, beat until smooth. Then add the flour and mix with a spatula to incorporate but do not over work the batter.

Bake at 170C for 35-45 minutes, the cake is ready when a knife comes out clean. Allow to cool slightly then cut and serve with tea.

Madeira cake
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Madeira cake

Servings

12

servings
Prep time

5

minutes
Cooking time

45

minutes

Ingredients

  • 150g butter

  • 150g castor sugar

  • 3 eggs

  • 1 tsp vanilla

  • 1 tblsp milk

  • 200g self raising flour (plain flour and 2 tsp baking powder)

Directions

  • Cream the butter and sugar until fluffy
  • Add in the eggs, milk and vanilla, beat until smooth
  • Add the flour and mix to incorporate
  • Bake at 170C for 35-45 minutes, the cake is ready when a knife comes out clean.

Simplebutsplendid
Rhubarb compote chia parfaits

Rhubarb compote and chia parfaits

Rhubarb has always fascinated me, the first time I heard about was in a rhubarb and strawberry pie and it always confused me to know that a stem of a plant could add so much flavor and be used in sweet dishes. I had seen on TV in cooking shows often, however, It would be many years before I would actually be able to taste it and be able to cook with it. But boy, once I tried I knew the reason for all of the hype!

My favorite way to use this plant is to turn it into a compote. Very quick and easy to make and lasts for weeks when refrigerated and most of all it is vegan. An easy way to incorporate it into your routine is in a breakfast parfait.

Let’s get cooking…

Chop up the rhubarb into 2 cm chunks, add to a saucepan along with the water, vanilla, sugar and lemon rind. Simmer on a low heat for 20 minutes, stirring occasionally.

Once cooked, allow to cool completely before decanting into a glass jar and refrigerate for up to 2 weeks.

To make the parfaits, mix the milk and chia seeds and allow to thicken either overnight or for 30 minutes before serving.

Layer 1 tblsp of compote in the bottom of a glass. then add a layer of 1/4 of the chia pudding and 2 tablespoons of yoghurt over that. repeat once more. Serve and enjoy.

Swaps…

If you don’t love chia pudding you can always swap out the chia for some healthy homemade granola.

Rhubarb compote and chia parfaits
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Rhubarb compote and chia parfaits

Servings

10

servings
Prep time

5

minutes
Cooking time

20

minutes

Ingredients

  • Rhubarb compote

  • 500g rhubarb

  • 6 tblsp sugar

  • 1/4 cup water

  • rind of 1 lemon

  • 1/2 tsp vanilla extract/paste

  • Parfait

  • 4 tblsp chia seeds

  • 1 cup milk of choice

  • 250g plain Greek yoghurt

Directions

  • Chop up the rhubarb, add to a saucepan along with the water, vanilla, sugar and lemon rind. Simmer on a low heat for 20 minutes, stirring occasionally.
  • Once cooked, allow to cool completely before decanting into a glass jar and refrigerate for up to 2 weeks.
  • Parfaits
  • Mix the milk and chia seeds and allow to thicken either overnight or for 30 minutes before serving.
  • Layer 1 tblsp of compote in the bottom of a glass. then add a layer of 1/4 of the chia pudding and 2 tablespoons of yoghurt over that. repeat once more.
  • Serve and enjoy.

Simplebutsplendid
Spring vegetable risotto

Spring vegetable risotto

To me Spring day is always the first of March, I know some people see it as the 20th but I follow the seasons based on months.

In order to celebrate everything green and fresh I’m making this gorgeous spring vegetable risotto, brimming with crisp tenderstem broccoli and asparagus, with a little zing of pesto!

Let’s get cooking…

Start by sautéing the shallots in the butter and olive oil until translucent about 5 minutes, then add the garlic and stir for 30 seconds. Add in the rice and stir well to cover the rice with all of the butter and shallots.

Pour in the wine and allow to bubble until it has reduced by half. Slowly begin adding in the stock, 1 ladle at a time until it is absorbed by the rice, continue until all the stock has been absorbed.

Add in the peas, asparagus and tenderstem broccoli in the second to last ladle of stock and allow to poach in the rice. After you’ve added all the stock taste and season if needed, stir in the pesto and allow to cook for 5 minutes then turn off the heat.

Plate up and top with shavings of parmesan and black pepper.

Swaps…

This dish is easily made vegan by swapping out the butter for vegan butter and omitting the parmesan.

Spring risotto
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Spring risotto

Servings

2

servings
Prep time

10

minutes
Cooking time

40

minutes

Ingredients

  • 1 cup Arborio rice

  • 1/4 cup white wine

  • 3 cups vegetable stock

  • 4 shallots/1 small onion, diced

  • 2 cloves garlic, minced

  • 2 tblsp butter

  • 1 tblsp olive oil

  • salt

  • pepper

  • 1/4 cup peas

  • 100g tenderstem broccoli

  • 100g asparagus

  • 1 tblsp basil pesto

  • 50g shaved parmesan

Directions

  • Start by sautéing the shallots in the butter and olive oil until translucent about 5 minutes, then add the garlic and stir for 30 seconds
  • Add in the rice and stir well to cover the rice with all of the butter and shallots
  • Pour in the wine and allow to bubble until it has reduced by half
  • Slowly begin adding in the stock, 1 ladle at a time until it is absorbed by the rice, continue until all the stock has been absorbed
  • Add in the peas, asparagus and tenderstem broccoli in the second to last ladle of stock and allow to poach in the rice. After you’ve added all the stock taste and season if needed, stir in the pesto and allow to cook for 5 minutes then turn off the heat.
  • Plate up and top with shavings of parmesan and a good crack of black pepper.

Simplebutsplendid
Harissa potato bake

Harissa potato bake

Potato bakes are one of my favourite ways to enjoy this veg. The potatoes become creamy and delicious while retaining the lush flavour of the cream. To spice it up a bit I like to add in some harissa butter which really melts into the potato to create the most delicious sauce!

Serve on a cold night as a side to almost any roast and you’ll have everyone smiling from ear to ear.

Let’s get cooking…

Start by thinly slicing the potatoes using a knife or a mandolin, once sliced soak in cold water to remove some of the starch. Remove from the water and dry well on clean kitchen towels.

Use a wide, flat baking dish and smear 1 teaspoon of butter on the base then layer the potatoes. Add 2 thin layers then season with salt, pepper and thyme, repeat until you have used up all the potatoes seasoning every 2 layers.

Mix together the cream and milk then pour over the potatoes. Dot the harissa butter over the top and bake in a pre-heated oven at 180C for 1 hr or until the potatoes are soft when inserting a knife.

Swaps…

This can easily be made vegan by substituting the cream with coconut milk/cream and using a plant based butter.

Harissa potato bake
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Harissa potato bake

Servings

6

servings
Prep time

20

minutes
Cooking time

1

hour 

Ingredients

  • 4 potatoes, thinly sliced

  • 1 1/2 cups cream

  • 1/2 cup milk

  • salt

  • pepper

  • 4 tblsp butter

  • 2 tsp harissa paste

  • 2 tsp thyme

Directions

  • Start by thinly slicing the potatoes using a knife or a mandolin, once sliced soak in cold water to remove some of the starch. Remove from the water and dry well on clean kitchen towels.
  • Use a wide, flat baking dish and smear 1 teaspoon of butter on the base then layer the potatoes.
  • Add 2 thin layers then season with salt, pepper and thyme, repeat until you have used up all the potatoes seasoning every 2 layers.
  • Mix together the cream and milk then pour over the potatoes.
  • Dot the harissa butter over the top and bake in a pre-heated oven at 180C for 1 hr or until the potatoes are soft when inserting a knife.

Simplebutsplendid