Meatless Monday: Vegan Butterbean, Spinach & Coconut Curry

Meatless Monday is a global message to encourage individuals to omit meat from their diet one day a week. Simple.

This recipe is adapted from The Happy Pear in collaboration with Super Valu, Ireland. It is a mild curry. Depending on your toddlers taste buds, it can be considered toddler friendly whilst containing your 5 a day. I garnished my meal with chilli flakes and salt. In replacement of cashew nuts, I toasted and crushed peanuts. Onion and garlic are optional depending on dietary requirements.

Ingredients

  • 100g sweet potato or white potato, peeled and cubed
  • 1 courgette, cut into quarters
  • ½ carrot, grated
  • 3 x 400g tins of butter beans, drained and rinsed
  • 1 x 400ml tin of coconut milk
  • 1 Kallo low sodium vegetable stock cube, follow packet instructions
  • 2 tbsp mild curry powder
  • ½ lemon, juice only
  • 1 tbsp tamari or soy sauce
  • 100g baby spinach
  • a pinch of ground black pepper
  • ½ tsp chilli flakes, to garnish
  • Salt, to garnish

Made from Scratch

  • In a large saucepan add tsp extra virgin olive oil. Add chopped sweet potatoes, courgette, carrot and saute for a few minutes.
  • Add butterbeans and coconut milk, stock and curry powder. Bring to the boil.
  • Squeeze in the lemon juice and tamarind/soy sauce.
  • Add spinach and allow to wilt.
  • Toast some chopped nuts and garnish your dish.
  • Serve with rice, quinoa or cous cous.

Be sure to keep me posted if you try and test these recipes by posting on Twitter: @WhelehanLynne or Instagram @makeandbakefromscratch #makeandbakefromscratch and Facebook: Make & Bake From Scratch

Toddlers in the Kitchen: No Bake Bliss Balls

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Cooking with toddlers in the kitchen is a great activity to keep them entertained but it will teach life skills and form healthy lifestyle and eating habits from an early age.

No bake bliss balls are easy to make and can be stored in the fridge. They can be added to lunch boxes or eaten as a treat. I adapt the recipe depending on what is in the cupboard on a particular day. I roll these bliss balls into smaller sizes so they can fit in the toddlers hand and are easy to eat.

Ingredients

1 cup Oats

12 Seedless Dates

1/2 cup Nuts ( I used peanuts or hazelnuts)

1/4 cup Cacao Nibs

1/4 Cacao Powder

2-3 tbsp Water

Make from Scratch

  1. Pop all dry ingredients into the food processor.
  2. Gradually add water until the mixture bind together like a paste.
  3. Roll in the paste into ball shapes
  4. Sprinkle or roll the bliss balls in unsweetened desiccated coconut or cacao powder or chopped nuts.
  5. Store in an airtight container in the fridge.

Be sure to keep me posted if you try and test these recipes by posting on Twitter: @WhelehanLynne or Instagram @makeandbakefromscratch #makeandbakefromscratch and Facebook: Make & Bake From Scratch