Tuesday, July 07, 2015

Vegetable Mix

I haven't posted in forever! But lately what I've been eating hasn't been following a specific recipe so I didn't feel like I should post it but maybe I should just for meal ideas or whatever? Idk but if you're curious as to what I eat when I don't post just check out my instagram   @compassionatecooking

Anyways this is something I've made before and I love it for those days when I have no idea what to eat for dinner.
I also had no idea wtf to call it so I've settled on 'vegetable mix'. I served it with wholemeal toast but you can have it in wraps, with pitta or whatever you fancy :)

  • 1 red pepper - chopped
  • 1 green pepper - chopped
  • 1 white onion - chopped
  • a handful of new/baby potatoes - cut into chunks
  • 4-5 mushrooms
  • half a can of borlotti beans 
  • half a teaspoon of vegan butter (I use sunflower butter)
  • olive oil (just enough to stop the ingredients sticking to the pan, I also added some of the juice from the beans so I didn't have to add so much oil)
  • Smoked paprika
  • Dry parsley
  • Put your chopped baby potatoes in a saucepan and bring to boil then simmer for 10 minutes (whilst they're simmering you can prepare the other veg)
  • After they've boiled put the potatoes and the rest of the veg into a wok with the spices, beans and with the oil and butter (you don't have to use the butter, you can just use oil, it's just to make it creamier)
  • Cook for 20 minutes on a low/medium heat stirring occasionally

Friday, May 22, 2015

Vegan Lentil Chilli

This lentil chilli is oil free and less than 1g of fat! It's also really quick and easy to make cooking in under 30 minutes 

Serve it with rice/bread, whatever you want! I had it with oil free sweet potato chips 
  • Half a tin of brown lentils 
  • 1 box of chopped tomatoes
  • 2 Garlic cloves - crushed
  • 1 Teaspoon of paprika
  • Chilli powder - how much you use depends on the brand you use and how hot you like your chilli's remember it's better to start of with a tiny tiny pinch taste it and then if it's not add enough add some more, you can always add but you can't takeaway
  • A pinch of oregano
  • Half a teaspoon of coriander
  • 1 Tablespoon of tomato purée
  • 1 White onion - chopped
  • 1 Red pepper - chopped
  • Put all of your ingredients into a wok, it doesn't matter in what order, and bring to boil
  • Once it's started bubbling bring it down to a low heat and leave to cook for 20 minutes, checking on it occasionally and stirring if required
  • Serve and enjoy!

Wednesday, May 20, 2015

UK Vegan Reviews: Fry's Family Golden Crumbed Schnitzel

   I've been trying quite of a few of the Fry products out recently because my local Morrisons has started stocking them, I've never had Fry products before until recently the other day when I bought the chicken nuggets and today when I bought these the '4 Golden Crumbed Schnitzels' 

I'll be honest I didn't know what to expect with this product since I've never eaten a schnitzel all I knew was that it was German - the packaging wasn't actually that informative on what they actually were but I decided to go ahead and buy them anyway later finding out that they're a 'vegan chicken substitute'.

I decided to have them for my dinner with savoury rice and despite the packaging saying cook for 10-12 minutes in the oven I recommend cooking them for 20, they're less greasy this way and crispier, when I got them out of the packet they resembled turkey steaks so I popped them in the oven and after 20 minutes I served them with my rice and sat down for dinner. 

They tasted slightly peppery and I loved the crispy exterior and the soft centre - the taste and texture of which reminded me of the sausage in a sausage roll. Below is a close up picture of the schnitzel.


This product is great if you're looking for something quick and easy but I don't think they were that good, don't get me wrong they tasted nice but they definitely don't live up to the hype. I will be buying this product again but not that often, they have 446 mg of sodium per schnitzel which was a definite down side for me as well as 11g of fat per schnitzel and I'd be more inclined to buy them more if those amounts was lower however they are a frozen schnitzel so you can't expect their nutritional content to be outstanding (I have pasted below the nutritional table from their website below). Another thing that I wasn't too keen on was the fact that after eating these on two separate occasions they made me really bloated and uncomfortable something I've heard a few others suffered with aswell.

I give this product a 3/5 

If you would like to find out more about this product or the other products in Fry's range then head to their website www.frysvegetarian.co.uk

Monday, May 18, 2015

UK Vegan Reviews: Tesco Free From Strawberry & Vanilla Cones

I've been waiting to try these for awhile but they were out of stock for ages and I don't go to Tesco that often but luckily when I popped in last week they'd got some in. 

Now I haven't had a ice cream cone for years since I became lactose intolerant at age 12 or 13 so I tried not to get my hopes up for this incase they weren't that good because there are a few vegan items I'd tried before that really don't like up to the hype but I decided to give these a go and...

they are amazing

Honestly they are even better than I expected! They are so creamy and I love the strawberry jam bit in the middle and the chocolate in the bottom just like a cornetto, they are perfect! I even gave one to my non-vegan dad and he said are you sure this is dairy free? It's so creamy and good!

I really couldn't be happier with this product and I will definitely be purchasing again, they're only £2 for 4 cones which is very good considering their vegan and I can't wait to enjoy them all throughout the year - let alone in the summer!

I also am loving Tesco adding the 'suitable for vegan' sticker, all the praises to Tesco for this amazing product if you want to check it and read abit more about the ingredients etc you can on their website: http://www.tesco.com/groceries/product/details/?id=287168546


Tuesday, April 28, 2015

Vegan Lentil Bolognese

This recipe is vegan, low in fat, low in salt and oil free.

Serves 2


  • 1 carrot - grated and diced
  • 1 white onion - diced
  • 2 garlic cloves - crushed
  • 1 celery stalk - diced
  • A pinch of oregano
  • A pinch of basil
  • 1 box/tin of chopped tomatoes
  • Boiled water
  • Cornflour (not always necessary)
  • 1 cup of red lentils 
  • Put your lentils in a wok or frying pan and add some boiling water, enough to cover them, and bring to boil
  • Leave to simmer for 5 minutes (you only need to stir this recipe if it visibly needs it)
  • Add your spices and vegetables and simmer for a further 10 minutes
  • Add your tomato and leave to simmer for a further 5-10 minutes 
  • If you still have alot of water left in the pan then just add some cornflour leave to cook for a extra few minutes and serve!

Sunday, April 19, 2015

Vegan Fried Rice

Serves 2:

  • 1 Cup of brown rice
  • 1 Vegetable oxo cube
  • Soy sauce (optional)
  • An assortment of your favourite vegetables - I used baby corn, water chestnuts, mushrooms and mange tout (I meant to add cashews but I forgot)
  • Put your rice in a saucepan of boiling water and bring to boil then leave to simmer for 20 minutes
  • Whilst this is cooking you can prepare your veg and then start cooking it in a wok on a low heat 
  • Stir frequently and once you're rice is done drain it and add to the wok
  • Add roughly 65ml of water and the stock cube and leave for a further 10 minutes or until the water is absorbed
  • Serve and enjoy!

Wednesday, April 08, 2015

Vegan Quinoa and Rice Salad

This salad is so quick and easy to make but it's still full of flavour and really tasty. It'd be perfect for a lunch or dinner and you could even take some to a barbecue or picnic if you want fresh vegan food. 

Serves 2:

  • 1 - 1 1/2 Cup of quinoa
  • 1 - 1 1/2 Cup of brown rice
  • 1 Vegetable oxo cube
  • Boiling water
  • 1-2 cups of shredded lettuce - I used little gem
  • 1 tomato - sliced 
  • Some sliced cucumber halved and halved again
  • Some sliced radish halved and halved again
  • Croutons (optional)
  • Salad dressing (optional)
  • Add the quinoa, rice, boiling water and stock cube to a saucepan and bring to boil
  • Once boiled let it simmer for 30 minutes, stirring occasionally. 
  • Prepare all of your veg and put it in a bowl 
  • Sieve your quinoa and rice and then add it to your bowl of veg and serve!