Stuffed Sweet Potatoes

Ingredients

  • 2 x Sweet potatoes
  • 1.5 x Tbsp fennel seeds
  • 2 x Pre packed/cooked beetroots cubed
  • Salt and pepper
  • 1/2 x A tin of chickpeas
  • 2 x Tbsp of fresh chives finely chopped
  • 2 x Heaped tbsp of sweetcorn
  • 1 x Tbsp of soy sauce
  • 1 x Tsp English mustard
  • A few hazel nuts and spring onions to garnish.

Directions

1. Prick the sweet potatoes and put them in a pre-heated oven. 200°c for 30 minutes.
2. Bring the potatoes out of the oven and cut each one down the middle. Remove the flesh from the skin and place it in a separate bowl.
3. In a frying pan toast the fennel seeds for a few minutes and then put to one side.
4. Mix the diced beetroot with half of the sweet potato mixture and the fennel seeds. Season with salt and pepper.
5. Now in a separate bowl mix the other half of the sweet potato flesh with the sweetcorn, chickpeas, mustard, soy sauce and the chives.
6. Fill the sweet potatoes with half of each of the mixtures and place under the grill for 10 minutes.
7. Now serve using hazel nuts and chives to garnish.

 

The Vegan Foot-Long Sausage Roll

Ingredients

  • 5 x Shallots
  • 3 x Linda McCartney
  • rosemary and red onion sausages
  • 3 x Garlic cloves
  • 1 x Stock cube
  • 3 x Tbsp of tomato paste
  • 2 x Tbsp of dried basil
  • 1 x Tin of butter beans
  • 8 x Sun blushed tomatoes
  • 1 x Packet of just roll puff pastry (ready to roll)
  • Oil from the sun blushed tomatoes

Directions

1. De-skin the shallots and roughly chop them. Place them in a frying pan with some oil from the sun blushed tomatoes. Cook on a medium heat.
2. Add finely chopped garlic, Linda McCartney sausages, a stock cube, tomato paste and the dried basil.
3. Allow to cook until the onions are brown and the sausages are soft. Don’t allow them to cook until crispy.
4. Now place the mixture along with the butter beans and sun blushed tomatoes into a large bowl and allow to cool.
5. Roughly blitz the mixture with a hand blender, but leave some of the mixture chunky for texture.
6. Now roll out the puff pastry onto baking paper. Place the butter bean and tomato mixture down the length of the pastry, leaving a couple of centimetres from one side. The filling should be the width of 2 sausages.
7. Now very carefully roll the pastry over on itself to make the sausage roll shape. Ensure the filling is well contained. Cut off the extra pastry.
8. Using your fingers push down the edges of the length of the pastry to seal the filling in.
9. Using a fork mark the edges of the pastry and score the top with a knife.
10. Glaze the sausage roll with plenty of oil from the sun blushed tomatoes.
11. Cook for 25 minutes at 200°c in a pre heated oven.

So there has been lots of hype over the famous Morrisons foot long sausage roll… As they are filled with meat, this makes them unsuitable for me to eat. So I figured I’m not missing out on the fun and made my own…but vegan. I think it would be great if Morrisons brought out a vegan version of the foot long sausage roll…Until then you will have to make your own using my tasty recipe 😁 Enjoy

Flower Burger…. and Bop

Makes 8 burgers

Ingredients

  • 600g x Peeled and cubed sweet potato
  • 250g x Pre-cooked whole grain rice (one packet of the precooked rice)
  • 1 x Tin of chickpeas drained
  • 4 oz x Coconut powder
  • 8 oz x Walnuts
  • 2 x Tbsp of liquid seasoning
  • 1 x Tsp chilli powder
  • 2 x Tbsp of brown mustard seeds
  • 2 x Tbsp of cumin seeds
  • 2 x Tbsp coriander seeds
  • 2 x Tbsp fennel seeds
  • 1 x Jar of sliced beetroot
  • 1 x Handful of fresh and chopped coriander
  • Salt
  • Pepper

Directions

  1. Place the peeled and cubed sweet potato into a microwavable bowl with a tbsp of water. Cook in the microwave for 8 to 10 minutes until the potato is cooked.
  2. Place the coriander, cumin, fennel, and mustard seeds into a pan and toasts for a couple of minutes. Be sure to stir them regularly to avoid burning.
  3. Once the sweet potato has cooked place the packet of rice in the microwave to cook. Follow the cooking method on the packet for exact times.
  4. Whilst the rice is cooking, drain the chickpeas and cook the excess moisture off them in a pan. I cooked them for a couple of minutes.
  5. Now place all of the ingredients (except the beetroot) in the bowl and use a hand blender to blitz the ingredients into a paste. Due to the ingredients being quite dry and starchy they bind together perfectly.
  6. Now take a handful of the mixture and hand mould into a burger shape and then use a flower mould to cut the burgers into flower shapes.
  7. Place the burgers on tin foil and grill them for 10/15 minutes. Turn them when they start to go golden brown.
  8. Take a slice of beetroot and use a water bottle cap to cut perfect circles for the centre of the flower.
  9. Serve the Flower Burgers on a bread bun, with salad or next to chips. We actually ate ours with salad and melted some cheese and sweet chilli sauce on ours which was very nice.

 

 

 

My friend Lisa is a feeder… it is impossible to leave her house without feeling stuffed. Prior to my visit to see them I said I will make some food for everyone…but bless her she could not go to the shop without buying 101 things to cater for a vegan guest. She messaged me a massive list of a wide variety of foods that she had bought and set me a challenge (like Ready Steady Cook) to cook something with the ingredients… Flower Burgers are what I created.

Now you are probably wondering why I called the burgers Flower Burger and Bop… It relates to the help I had in the kitchen at the time of preparation. My beautiful god daughter Emi (nickname Bop) helped with the stirring and eating of the ingredients as we were going along… So this is where I decided upon the name…. Flower Burger and Bop. It also quite nicely sounds like my blog name Flower Bird and Dock.

This is my little helper Bop…

 

 

These burgers got a thumbs up all around and tasted equally as impressive as they look. So why not impress your friends with these fancy flower burgers.

Pancake Well

Ingredients
For the pancakes:-

  • 1 x Cup of plain flour
  • 2 x Tbsp baking soda
  • 1 x Tbsp sugar
  • 1 and half x Cups of soya milk
  • 2 x Tbsp coconut oil (melted)
  • ½ x A cup of coconut powder
  • 1 x banana (mashed)
  • Salt

For the topping:-

  • 1 x Punnet of raspberrys
  • 2 x Bananas
  • Golden syrup
  • Alpro vanilla soya yogurt

Oil for the pan

Directions
1. Add all the dry ingredients into a large bowl and mix.
2. Add the other pancake ingredients to the bowl and whisk into a batter.
3. Heat a pan on a high heat, turn down to a medium heat when the pan gets hot.
4. Add oil to the pan and wipe away the excess.
5. Once the oil has heated add a ladle of the batter.
6. Allow to cook for 1 to 2 minutes. Until the top of the pancake starts to bubble and appear to be setting.
7. Then flip the pancake. Let it cook for about 30 seconds and then use a glass or a cookie cutter to cut a circle out of the centre of the pancake.
8. Cook the pancakes until golden brown on both sides and then stack them up on a plate.
9. In the centre of the pancakes place the raspberry and banana topping mixture or create one of your own.

 

 

Perfect weekend breakfast for sharing with your favourite people. We cut ours into quarters and there was plenty to go around…In fact we were all stuffed. My mum loves raspberrys and as it is her Birthday tomorrow, so this is why I chose them…but you can adapt these pancakes with flavours of your choice! Enjoy .

 

Homemade Beans

Ingredients

  • 1 x Large diced onion
  • 2 x Large garlic cloves
  • 4 x Tbsp of tomato paste
  • 2 x Tins of butter beans
  • 1 x Tsp Cider vinegar
  • 2 x Heaped tbsp sumac
  • 1 x Heaped tsp of sugar or sweetener
  • 1 x Tbsp of paprika
  • The juice of half a lime
  • Salt
  • Half a chilli
  • Fry light

Directions

  1. In a large pan cook the diced onions in the Fry light spray, on a medium heat for around 5/10 minutes.
  2. Add the minced garlic and chilli to the onions and cook for a further 5 minutes.
  3. Now add the rest of the ingredients and cook for around 5 to 10 minutes.
  4. If the mixture starts to dry you can add a little water and mix.
  5. The beans can be served with a jacket potato on toast or with salad.

 

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A couple of months back Barry and I walked from St Bee’s to Robin hoods bay whilst doing the Coast to Coast. It was an incredible 2 week adventure, we climbed loads of mountains, met some interesting people and camped along the route. The only thing we had to worry about was where we were pitching our tent, getting lost and where our next meals was coming from. This is where the inspiration for this recipe came from…whilst on this amazing adventure I would often end up eating cold baked beans straight out of the tin for breakfast. So after eating Heinz for 2 weeks I decided to make my own version… homemade baked beans. Enjoy.

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Vegan Quorn’ma

Ingredients

  • 2 x Peeled and cubed sweet potatoes
  • 280g x Bag of vegan Quorn Chicken style pieces
  • 2 x Chopped onions
  • 1 x Red pepper (sliced)
  • 1 x Broccoli chopped into florets
  • 3 x Large garlic cloves (minced)
  • 1 x Tin of reduced fat coconut milk
  • Frylight spray
  • 2 x Heaped tbsp of coriander seeds
  • 2 x Heaped tbsp of cumin seeds
  • 1 x Heaped tbsp of curry powder
  • 3 x Heaped tbsp of tomato paste
  • 1 x Tsp of turmeric
  • 1 x Handful of spinach
  • 1 x Tsp of sweetener
  • Salt and pepper to season

Direction

  1. On a medium heat cook the chopped onions and the garlic in some Frylight spray. This should take around 5 to 10 minutes.
  2. In a separate pan cook the sweet potato cubes and the Broccoli until they are soft.
  3. Grind the cumin and coriander seeds in a pestle and mortar. Now add them to the pan with the onion and toast the seeds for a few minutes.
  4. Add the Quorn and allow this to cook through for the time recommended on the packet.
  5. Now add the rest of the ingredients to the pan and mix it together. Once the broccoli and sweet potatoes are cooked, add them to the pan as well.
  6. Allow the mixture to simmer on a low heat for around 10 minutes and serve.

This fantastic vegan Quorn’ma is delicious and filling for all the family!! I cooked this for my lovely Aunt and cousin who can’t handle the heat and would probably burn up if I gave them anything too spicy…So to cater for their needs I prepared this mild, but very tasty Quorn’ma. I hope all you Flockers out there enjoy the recipe 🖖

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Tandoori Chickpea and Potato Curry…in a hurry : )

Tandoori Chickpea and Potato Curry

Serves 2 or 3 people

Ingredients

  • 4 x Potatoes chopped into bite sized squares (it was about 3 cups full)
  • 2 x Small onions or 1 large one
  • 2 x Red chillies (with the ends removed and then sliced down the middle)
  • 3 x Garlic cloves (Finely chopped)
  • 1 x Tin of chickpeas
  • 4 x Heaped tbsp of tomato paste
  • 1/2 x A tin of coconut milk
  • 2 x Heaped tbsp tandoori spice mix (This can be bought in super markets with a good world food isles)
  • 2 x Large handfuls of spinach (about 120g)
  • A pinch of cayenne pepper (amount to suit your taste)
  • Salt to season
  • Water (to make the curry saucier 😉)
  • Fry Light spray
  • 1/2 x A cup of frozen peas (Although I forgot to use them on this occasion).

 

Directions

  1. Start by boiling the cubed potatoes in a pan (I don’t peel them, but you can if you like too).
  2. In a frying pan sizzle some onions until they start to turn golden brown. (Around 10 minutes)
  3. Add the chopped garlic to the pan and stir to avoid sticking. Cook for a further 5 minutes.
  4. Add the chickpeas, tomato paste, coconut milk and the tandoori spice mix. Stir the ingredients together until the sauce looks a lovely red colour.
  5. If the sauce starts to dry out, add some water and stir, this helps the sauce to loosen up. (Add water when necessary.
  6. Now add the spinach, cayenne pepper and salt to season. Stir and allow the spinach to wilt.
  7. Add the potatoes and make sure everything is coated in the sauce.
  8. Serve to your favorite people…or just eat it all to yourself.

 

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I made this beautiful tandoori curry for my friends Birthday party!! Not one to blow my own trumpet…however on this occasion the trumpet is out and tooting with success !! So successful was this curry that another mate of mine has requested the recipe…and as a woman of my word here it is…

Packed with flavour and easy to make…I chose to use a ready made tandoori powder for convenience. However you can make your own… Using 3 x tbsp of paprika, 1 x tsp of turmeric, 1 x tsp of garlic powder, 1 x tsp of nutmeg, 1 x tsp cayenne pepper, 1 x tsp ginger, 1 x tsp coriander, 1 x tsp cumin and lastly 1 x tsp cloves…but it’s just a lot easier to use the pre-made.

So…What are you waiting for my lovely Vegan flockers…pans at the ready…get cooking 🙂😎