Baked Tomato Aubergines and Mushrooms (Meatless Monday)

This week’s Meatless Monday ingredient is eggplant (or aubergine if you’re british!). I only recently discovered how much I like aubergines. I used to hate the bitter taste and soggy texture but I always say I can find at least one way of cooking a vegetable that I like. This rule has so far worked with courgettes and aubergines!

The first recipe I tried with aubergine was from the Meat Free Monday cookbook and was a mediterranean style stew. I remade this in my cookbook challenge last month. I also once had roasted mushrooms, aubergines and walnuts which was lovely. For this week’s challenge I decided to make a cross between the two. The measurements in this recipe aren’t very specific as you can add as much or as little of each ingredient as you’d like. Some other vegetables would also go well in this dish. Peppers or courgettes would be a nice addition.


Baked Tomato Aubergine and Mushrooms


1 diced aubergine/eggplant

chopped mushrooms

1 tin of chopped tomatoes

herbs of your choice (I used mixed herbs)

chopped garlic

pumpkin seeds




1) mix the aubergine, mushrooms, tomatoes, herbs and garlic together

2) bake in the oven at around 180 degrees until the vegetables are soft, around 30 minutes (I had to add some water to stop it drying out a few times)

3) top with pumpkin seeds and enjoy!



How do you like your aubergine? Are there any vegetables that you’ve taught yourself to like?


Meatless Mondays (Chocolate) and What I Ate This Week (13th-19th May)

I’ve not been well these past few days and have been in bed with some kind of cold/flu type thing. Today I’m feeling a lot better but am behind on my blogging so I’m having to combine a couple of posts! I’ll be back to normal soon!


I’ve loved the Dark Chocolate Meatless Mondays A-Z challenge! It’s one of my favourite ingredients (obviously) so I had a hard time choosing which recipe to follow. Unfortunately all of the recipes on the MMAZ page were made with ingredients I didn’t have or were full of gluten. I found a lot of chocolate containing recipes on my Healthy Indulgence Pinterest board and after much deliberation decided on the Vegan Chocolate Banana Bread from Gluten Free Gus.


I followed the recipe exactly apart from replacing the sorghum flour with brown rice flour. I also used peppermint extract in the glaze rather than vanilla with gave a lovely “After Eight” type cake!


Other recipes I want to try from this week:

You can see my recipe for Chocolate Orange Banana Bites here.

What Else I Ate This Week


This is my “get well” vegetable soup! I made a large batch of this last time I was ill and found a tub of it in the freezer. It had new potatoes, green beans, mushrooms, cauliflower, peas, cabbage and tinned tomatoes in it and was lovely with a dash of vegan Worcester sauce.


This was inspired by the meal I had when I stayed at a hotel in Derby a couple of weeks back. I stir fried some basmati rice, purple sprouting broccoli, peppers, celery and cashews. I used coconut oil in this stir fry and it was surprisingly good! Much better than any other kind I’ve tried (except maybe toasted sesame).


A mixed berry chia pudding made with vanilla Rice Dream milk. When I first gave up dairy I hated the taste of soya milk so for a while I used rice milk in my cereal. I have memories of watery horrible cereal and have stayed away from rice milk ever since. However I found this vanilla flavoured milk on offer and decided to give it a go. It was quite nice! This chia pudding also contains strawberries, raspberries and blackberries.


When I made my Red Lentil Lasagne with Dijon Sauce I had a lot of the lentil mixture left over which I stuck in my freezer. I defrosted it this week and it made a lovely comforting meal mixed into rice pasta with a side salad.


A warming curry made with red thai curry paste, coconut milk, sweet potato, carrots and green beans. I love coconut based curries and I think thai curries are my favourite.


This is a Sweet Potato Gratin which is part of this month’s cookbook challenge. More about this later in the week!


This Thai Curried Parsnip Soup is also part of this month’s cookbook challenge. More later this week!

What have you been eating this week? Were you inspired by this week’s MMAZ challenge?

Meatless Mondays From A-Z – Chocolate Orange Banana Bites

BWV-Round2-May-Chocolate_thumb1I actually squealed when I found out what this week’s Meatless Mondays ingredient was. This is not an exaggeration… I squealed.

The challenge for this week was to create a recipe using dark chocolate. I was very excited to come up with a recipe but it was not as easy as I originally thought. The problem I had is that I’m not very experienced at gluten free and vegan baking. I still can’t bake something without following specific instructions or I end up with a soggy mess.

The first recipe I came up with was a granola made with nuts, dried berries and dark chocolate. It was quite nice but not quite right. Back to the drawing board then!

This afternoon I was looking up recipes to include in my birthday buffet and saw some banana pieces covered in peanut butter and frozen. They sounded good and I still haven’t gotten round to trying banana soft serve so I decided to use frozen bananas for my recipe. I also had some marmalade left over from my vegan food swap and the chocolate orange ideas were forming in my head! Luckily I already had some pieces of banana in the freezer so this recipe came together very quickly.



Frozen banana pieces

Bar of dark chocolate

Spoonful of marmalade


1) Take your banana pieces out of the freezer and leave them on the side while you melt your chocolate

2) Add some marmalade to your melted chocolate and stir well

3) Roll the bananas in the chocolate orange mixture and put back into the freezer on a tray (so they don’t stick together) until hard


A simple recipe but a definite winner! Nobody told me that frozen bananas have the exact same texture as a fresh mini milk. I lived on those ice creams when I was little!

What’s your favourite thing to do with dark chocolate?

Meatless Mondays from A-Z (Cabbage) – Smoky Orange Carrot Salad


This week is the “cook” part of the Meatless Mondays from A-Z challenge with cabbage! I couldn’t find anything in the “create” recipes from last week that I had the ingredients for (although I did bookmark some recipes for later use – see the end of this post) so I used a recipe I’ve had on Pinterest for a while!

IMAG1223This is my version of the Mounds of Carrot Salad (with smoky orange dressing) from Andrea’s Easy Vegan Cooking. The only changes I made to the recipe were to half the amount of carrots (I may have gotten bored of grating..) and to omit the raisins. I have to say that the dressing was the star of the show here. It used my favourite spice (smoked paprika) as well as fresh orange juice and white wine vinegar.

I used my carrot salad to make salad rolls with a bit of hummus. Lovely and spring-like!



Check out last week’s recipe for Colcannon Bubble and Squeak here.


Recipes I want to try from this week’s challenge:

Meatless Mondays from A-Z (Cabbage) – Colcannon Bubble and Squeak


This week the Meatless Monday Challenge on Better With Veggies was to create a recipe involving cabbage.

I was looking forward to this challenge as I love cabbage but I never find anything creative to do with it! I usually just boil it and mix it with some margarine or add it to stir fries and salads.

I cheated a little this week as I didn’t create this whole recipe. Colcannon is a recipe from the Meat Free Mondays cookbook which I am currently reviewing for my monthly cookbook challenge. It’s a mashed potato dish which includes leeks and cabbage. I changed the recipe quite a bit and turned it into bubble and squeak so I will post it below.



500g potato

1 leek

250g cabbage

splash almond milk

brown rice flour



1) Boil the potatoes, sliced leek and cabbage until the potatoes are soft and then mash well using a splash of almond milk

2) Allow to cool and then add just enough flour to help bind the potato mixture into cakes.

3) Roll the mixture into large balls and then flatten out with your hands, squeezing it together.

4) Shallow fry in oil until brown then flip and fry the other side (the trick to this is to let the potato crisp before trying to turn it over!)


What’s your favourite way of cooking cabbage?

Meatless Mondays – Blueberry Pear Chia Jam


I’m sorry that I’m a bit late posting this week’s Meatless Mondays post! When I got home from work last night I just felt like collapsing and doing not a lot. So technically it’s Tuesday but this was worth waiting for.

Meatless Mondays is a fortnightly challenge held over at Better With Veggies. This week’s challenge was to cook something with blueberries. I used to love blueberry muffins but for some reason I never get around to eating blueberries on their own. When they’re cooked they’re like little gooey purple goodies. I was finding it hard to find a blueberry recipe from last week’s “create a recipe” challenge that fit in with my diet (vegan and gluten free). Then I came across the Blueberry Blackberry Chia Jam from One Small Vegan.


The idea of this jam is that the chia seeds absorb the fluid from the fruits and turn the mixture into a jam/jelly type substance. I loved this idea. I used to love jam but sadly I gave it up due to the sugar content!


I made a few substitutions to this recipe. I used blueberry and pear to make my jam and used almond extract instead of vanilla. It turned out perfectly and I’m wondering what other combinations I could use now! I’m thinking strawberry and vanilla would be nice or cherry and almond.

I topped my porridge with this jam two mornings in a row. Lovely.


Other blueberry recipes I’d like to try out from this week’s challenge:

  • Blueberry Lemon Muffins at Sandy’s Vegan Blogs and Blahs – I really need some vegan, gluten free blueberry muffins in my life!
  • Green Greek Salad with Blueberry Balsamic Dressing at Greek Vegetarian – Since I branched out and put apple in my salad last week, I’d like to try some other fruits. This looks interesting!
  • Baked Blueberry Custard at Spabettie – This uses coconut yoghurt which is something I really want to try. It has a blueberry cookie base… wow.
  • Blueberry Pancakes at Versatile Vegan – A match made in heaven.
  • Blueberry Coconut Granola at Fruit n Fitness – This sounds fantastic. I’m going to find a way to make this without the oats.
  • Blueberry Sunflower Energy Bites at Spabettie – I really want to try these. They look really different!
  • Blueberry Buckwheat Scones at Thyme Bombe – I don’t think this even needs justifying!
  • Blueberry Lavender Almond Milk at Chickadee Says – I’ve never made my own almond milk but this makes me want to give it a go.
  • Blueberry Coconut Almond Sauce at Kiss My Broccoli – This WILL get made.
  • Blueberry Almond Orange Kale Salad with Blueberry Balsamic Vinaigrette at Sweat The Sweet Stuff – Another salad and dressing to try!

You can see all of the recipes here and here.

Next week I will be creating a recipe with cabbage. Don’t miss it!



Blueberry and Rhubarb with Banana Bread Crumble Topping


This is my first “create” recipe for Meatless Mondays from A-Z! The challenge set by Better With Veggies this week was to create a recipe involving blueberries. Here’s my offering:


I found two punnets of blueberries in the clearance section of the supermarket this week and snapped them up. One of the packets was a value packet with extra tiny blueberries and the other packet had more juicy offerings. I debated long and hard about what to do with them and wondered about a way to combine them with the overripe bananas on my vegetable rack. I had vague thoughts of blueberry and banana muffins – something I have to do at some point! I also had some rhubarb in the freezer though and that’s just screaming to be made into a crumble. That was when this recipe was born.

The fruit section is blueberries and rhubarb and the crumble is a healthy mixture of bananas, gluten free flour and nuts. It’s perfect for a hearty dessert but I enjoyed it for breakfast (very much so!)


Blueberry and Rhubarb with Banana Bread Crumble Topping

Fruit Layer Ingredients:

1 cup of frozen rhubarb

2 cups of fresh blueberries

1/2 cup of water

1 tbsp maple syrup

2 tsp cornflour (dissolved in water)


Add the rhubarb, blueberries, water and syrup to a pan and cook on a medium heat for 10 minutes. Add the cornflour and water mixture and cook for another 2 minutes, stirring constantly. Stand until cool.


Crumble ingredients:

2 overripe bananas

2 cups of gluten free flour

1 cup desiccated coconut

1/2 cup chopped nuts

1/2 cup flaked almonds

1 tsp mixed spice

3 tsp maple syrup

1/2 cup milk


In a bowl mash the 2 bananas with a fork (use a splash of milk if needed). Add the flour, coconut, nuts, almonds, mixed spice and milk. Crumble together using your fingers. It will bind together more than a traditional crumble as it is part banana bread like!


To combine:

Layer the crumble on top of the fruit and press down. Cook at 180 degrees C for 35 minutes or until the crumble is golden brown and the fruit mixture bubbles over the sides.


Enjoy! I had this plain but it would be amazing with some alpro custard, cream or vegan ice cream!

What would you do with 2 punnets of blueberries?