Monthly Archives: June 2013

Edamame Bean Balls


These are perfect in lunch boxes, on platter at a party with some asian dip, or just as a tasty snack. High fibre, high protein and low fat, what’s not to like? Oh and did I say vegan and gluten free? Check!

2 cups Defrosted Edamame
1 tbsp Sesame Oil
1 tbsp Tamari (or soy sauce)
1 tsp Cayenne
1 tbsp Lime Juice
2 cups Brown Rice (cooked)
3 tbsp Sesame Seeds
3 tbsp Ground Flax


It couldn’t be easier. Blend everything together into desired texture. Chill for 30 minutes. Roll into balls and bake or pan fry.

I baked mine at 180c fan for 15 minutes and made balls about the size of ping pong balls.



Sweet Potato Lentil Pie


Shepherds pie is a staple meal in England. When I was younger it would be on the menu at least once a week and it was pretty basic. You had a meat, onion and gravy layer, topped with a buttery white potato mash, all bake until crispy. There is nothing wrong with the classic, unless you are vegetarian/vegan, but after eating it so often I needed to switch it up, sans animal products.

I have mentioned before that am not vegan, not even vegetarian, but I try to limit my intake of animal products for my digestive problems and for the cute little animals.

White potatoes are another ingredient I wanted to ditch. They are the ultimate comfort food but not a healthy choice. Sweet potatoes are the best way to go, plus they are packed with flavour and don’t need all that butter!


1 cup/180g Dried Green Lentils
1 Carrot
1 Celery Stick
2 inch chunk Courgette/zuccini
1 tbsp Olive Oil
1/2 tsp Black Pepper
1 tsp Dried Basil
1/2 tsp Dried Oregano
1 tin Chopped Tomatoes
1/2 tin Water
500g Sweet Potatoes
Handful Sliced Kale
1 tbsp Vegan Marg
Salt and Pepper


Chop up the veggies and saute in the oil, along with the herbs for 5 to 10 mins until they begin to soften. Add rinsed lentil with the tin of tomatoes and the water. Add in some tomato puree if you would like a thicker sauce. Simmer for 25-30 minutes until lentils are cooked, adding extra water if needed. Season and put into a medium sized baking dish.
While lentils are cooking, steam or boil the peeled and cubed sweet potato until tender. Mash them with the sliced kale and vegan marg. Season.
Spoon potato mix over lentils and spread out. Bake at 180c fan for 30-40 mins until the top if golden and crisp. Serves up to 4.