Mustard Dressing

Mustard Dressing 3

A good salad dressing can transform even the most dull salad into something special. That is why I am experimenting with a lot of different dressings and sauces at the minute. Once I have my dressings perfected I will be posting their recipes. Here is the first one, a mix of sweet and tangy and a little bit creamy 🙂

Everyone has their own personal tastes when it comes to dressings. Whether you like creamy, thick, tangy, smooth, it’s a very personal choice. Play around with the ingredients and see what you prefer. You could add more oil for a milder taste and a thinner sauce, or you could add various herbs to make different tastes, it’s all about experimenting. Have fun and enjoy 🙂

Mustard Dressing 2

Preparation time: 5 minutes
Cooking time: 0
Serves: Various
Calories per Tbsp (15g): 61

Ingredients

  • 2 tbsp Wholegrain Mustard
  • 2 tbsp Vegan Mayo (“Veganaise”)
  • 1 tbsp Extra Virgin Olive Oil
  • 1 Tbsp Agave Nectar

Method

  • Mix together all of the ingredients in a small dish.
  • Use straight away or store in an airtight container in the fridge for up to 3 days

Sweet Potato Wedges

Sweet Potato Wedges

While I do try to eat healthy as much as I can, there are days where all I want is some good comfort food. Once upon a time I would have headed straight for a bowl of chips, but I now try to find new foods to avoid these. For me, Sweet Potato wedges are a perfect option. Delicious on their own or as an accompaniment to a main meal, they are packed full of nutrients and fibre, plus I don’t feel guilty if my toddlers eat a few of these 🙂

Oil and Spices

Coated Wedges

Sweet Potato Wedges

Sweet Potato Wedges

Preparation Time: 10 minutes
Cooking Time: 35 minutes
Serves: 4
Calories per serving: 241

Ingredients

  • 650g Sweet Potatoes
  • 3 tbsp Olive Oil
  • 3 tsp Paprika
  • 1 tsp Ground Cumin
  • 1 tsp Garlic Powder
  • 1 tsp Salt
  • Pinch of Ground Black Pepper

Method

  • Pre-heat oven to Gas Mark 5/190°C/375°F
  • Peel and cut the sweet potatoes into chunky wedges
  • Place the wedges into a large roasting tin
  • In a small bowl mix the oil, paprika, ground cumin, garlic powder, salt and pepper#
  • Pour the mixture over the wedges and shake them well to coat thoroughly
  • Spread the wedges into a single layer and place in the oven
  • Bake for 35-40 minutes

Tahini Paste

Tahini Paste

Tahini Paste is a staple everyone should have in their fridge! It is used in so many recipes that it’s always handy to have.  It’s a common ingredient in Mediterranean cooking, which i find goes hand in hand with a lot of yummy Vegan recipes.  Mostly known for it’s use in Hummus, Tahini Paste can be used for so much more than that, which you will come to see from my cooking. This is so quick and easy to make too, you’ll never need to buy a jar again. Two ingredients and you’re ready to go!  I couldn’t find Tahini Paste in shops near me, but sesame seeds are available everywhere so making your own is the perfect solution.

I’ll be using this quite a bit in future recipes, so when I mention homemade Tahini paste, this is it!  Once made you can keep this in an air-tight container in the refrigerator for up to 3 months.  If you get close to that point and still haven’t used this, no need to panic.  This paste can also be used as a scrummy dip with your favourite fruit or vegetable sticks, kind of like a runnier peanut butter 🙂

Various Servings

Ingredients

  • 1.5 Cups/225g Sesame Seeds
  • 1 Cup/ 200ml Olive Oil

Method

  • Pre-heat your oven to 160°C/ 325°F/ Gasmark 3
  • On a lined baking tray spread out the sesame seeds then put the tray on the middle shelf of the oven
  • Toast the seeds for about 6-8 minutes, shaking them about occasionally
  • Don’t let the seeds go brown, they just need to be lightly toasted
  • Transfer the seeds to a bowl and let them cool down fully
  • Once cooled pour the seeds into a food processor and pulse them for about 1 minute
  • Add half of the oil and blend them for another minute
  • Give this a good stir so you can check the consistency
  • You want this to be an almost smooth paste that is runny enough to pour, so turn the food processor on again and gradually add the remaining oil, a little at a time until the desired consistency is reached.
  • When this is done transfer the paste into an airtight container and keep refrigerated until needed