Vegan soul soup

This soup was an accident, my little girl fancied soup for tea …. and why not?

This soup as it says makes your soul go aaahhhh and all your troubles will sail away for those moments.

It’s cheap to keep too…..

If you fancy an hour in a soup soul cloud…. here goes…. ( believe me it will happen)

Get yourself

1 Onion finely chopped (ish)

1 Leek finely chopped (ish)

3 sticks of celery finely chopped (ish)

A mug of yellow split peas

A very small bit of fresh ginger finely chopped.

1 stock cube

Hot water

Salt as you fancy …

Fresh chopped parsley

Hello, you fancy making this…. I don’t blame you …. it’s going to go viral with Vegans for sure, just watch 🐵

All I say is try this and give me a bit of feedback 🙂

So I gently softened an onion in oil, with celery and leek until soft .

Then add the yellow split peas with plenty of hot water, boil and then turn down and cover.

When the yellow split peas start to soften add the stock.

Keep checking if you need to add more water.

Once the yellow split peas are soft mash any formed split peas into a liquid , or liquidise.

Then add seasoning to taste and add fresh parsley finely chopped ….

I leave it for an hour to have a party, and then ….. serve into a mug and add your favourite bread…. feel healed 💜💜💜


Roast Celeriac

Roasted Celeriac experiment!

I heard a rumour that Celeriac can be treated like meat.

Having successfully completed Veganuaryj with ease and feeling well and eating healthy food it seems like it’s knocked my need to eat cheese and milk and was never that keen on eggs.

I am now on a new mission of enjoying Vegan food without so much of a ‘what can I eat? ‘

I had deluded myself that my children need Cows milk in their diet, and yesterday I cancelled my milk man. They can drink my favourite Cashew milk too!

So here to the trials what can I do with Celeriac!

I have scrubbed this old lumpy bumpy beauty and rubbed Rapeseed oil in all the nooks and crannies 🔥

I am slow roasting this in Harissa paste on a bed of Beetroot , Celery , Garlic, Carrot, Onion trying to sear it first.

I plan to have Cold cuts for serving with a roast and fine deli slices.

I will update tomorrow …. 😋 #veganuary #vegan

Adding smoked Paprika onto my little knobbly lovely, and liquid smoke….. lets slow this cooking down and do your thing now baby 😍😂🔥

Courgette and butter bean fritters 🌱

I have made a very simple little snack! I had high hopes for this and it hasn’t disappointed me.

At this time of year vegetable growers are proudly plucking the last of their crops, giving away gluts of this and that.

Well if you have searched and found this look no further!

This is a very cheap recipe if things are a bit tight, or you are a scrooge.

You will need…..

A tin of butter beans

2 small or one large courgette or a fancy pants one if you so do wish, grate it finely and squeeze excess water off.

Herbs and spices of your choice

(I used ….

fresh coriander

Crushed coriander seeds

Cumin seed

Garam masala


Chick pea flour

And added chilli powder and a chillies finely chopped to half of the mix as my children are not chillie heads yet!

I mushed up the butter beans with a fork and mixed in the rest of the ingredients.

Made into little patties and coated in chick pea flour.

If you have time put them in the fridge.

Shallow fry the fritters for about five minutes. Turning each side.



Slow cooked Savoury Chickpea Stew with Roasted Red Pepper Coulis

Another thrifty frugal meal that was a hit!

1 Large Aubergine peeled and cut into 2 inch chunks

1 Large Onion, finely chopped

2 Large Potatoes cut into 1 cm cubes

2 tins of tomatoes

1 can of chick peas

4 cloves of garlic

2 teaspoons of cumin seeds

1 teaspoon of Oregano

1/2 tsp of Tumeric

1 vegetable stock cube

gently fry onion over a medium heat in oil. Add the Aubergine until it begins to brown.

Add the garlic,cumin,oregano and Tumeric and cook for a minute. Add stock and tomatoes potatoes and chickpeas  heat and then transfer to slow cooker and cook on low for 7-8 hours or High for 4-5.

We had this with as usual a lovely fresh salad.

OOh Nearly forgot the coulis!!!

In a food processor combine……

2 Roasted Bell peppers

3 oil packed sun dried tomatoes

2 Tbsp of olive oil.

1 tbsp of Balsamic Vinegar

10 fresh Basil leaves


Vegetarian and Thrifty/Frugal

It is becoming a bit of an obsession.

 This new thrifty person has astonished my wonderspouse.

 I have bought the cheapest baked beans in the supermarket!!!! But I only use them IN a recipe, if its Beans on toast it has to be Heinz (double the price).

Today I spent £48.05 in Tesco. My feed a family of four for less than fiftya week home campaign is WINNING!!!!.

I Love food so do not want to compromise and to be honest so far so good in comparison to those stupid £137.00 A WEEK BILLS!

The ways I find that are working for me is sticking to a meal plan set out before I go shopping.

 When I see ‘extra’ things put into the shopping  trolly by wonderspouse-I take them out!!!

My main astonishment is I am eating the most delicious nutritious food, I am experimenting with flavours  and fusions all at little cost.

Tonights meal is…… Savoury Chickpea Stew with Roasted Red Pepper Coulis. with a  lovely Salad which has Tomato,cucumber,spinich,raw mushroom,pumpkin seed,homemade balsamic dressing.

I WOULD NEVER HAVE MADE A COULIS!!!! anyways I  have and  it is delicious (as i keep tasting it).


Homemade Bread.



Butternut Squash Barbecue Sauce Ribs.

Butternut Squash are always one of those things i buy with an intention of making some soup but somehow they inspire me to look for something interesting to do with them!

Butternut Squash are extremely cheap and versatile but i dont use them in cooking as frequently as maybe i should!

So i have decided to try and see if i could make them into a vegetarian infact these are a Vegan recipe!


For the Marinade….

A thumb of Ginger finely grated/Chopped

2 Cloves of Garlic

1 Red Chilli Pepper chopped

Half a small Red Onion finely chopped

1 Tablespoon of Honeygar Vinegar

1 Tablespoon Dark soy sauce

1 Tablespoon of Cranberry sauce

1 Teaspoon Mushroom sauce

1 Tablespoon Tomato Ketchup

half a teaspoon of Paprika

Salt and Blackpepper

Squirt of Lemon juice

1 medium washed Butternut Squash cut into wedges.

Mix all of the above together and then cover the wedges of uncooked butternut squash in the sauce, put into the fridge covered with film for at least one hour.

Roast in an oven on 150 degrees covered with foil for 45 mins and then uncover for the last 20 mins until cooked.


Ugh Shopping!!

Yesterday I had to go shopping,and in my mind i thought it was for a few bits only, utilising what i already had in the house planning what to eat but without saying which day to eat it.
I Had a good idea that i might just spend £50. for the weeks food………….. Erm nope i have a lot to learn it seems!!
My shopping came to £99.00.
Am i turning into a meanie I ask? Erm yes I am.
My beat the shops attitude might not be so bad afterall… follows my excuses to how come i spent so much!!

Part of that was three Easter eggs of a costly amount of £11.00 BAH HUMBUG!! And actually there was two bottles of a lovely Red wine for £10.00.

Thus Our food shopping for one week is…£78.00.
That is for 2 adults, one child, one dog and 3 cats!! Is this really so bad i ask?? My fruit bowl and vegetable stock is high i have all the cereals and pastas and rice i need and now I am stocked in bread making flour.
I do not normally ask people about the cost of their weekly shopping, i might start paying attention whilst waiting at the till!!