Snackarolls

An easy peasy recipe for an after school/work snack. Prepare the filling a head of time and then roll these up when you're feeling a bit peckish.

Just boil, mash and season (if you really need to, it tastes delicious without anything) carrot and beetroot. I added a little desiccated coconut to the boiled veggies. Roll the filling in thin wraps and hold it together with tahini or natural peanut butter. Enjoy!

Chickpea and Lentil Curry

Some-times you need some heart-warming, tummy filling curry in your life so here's a recipe that's close to my heart. Although I was born in Australia, I grew up in Sri Lanka for half of my childhood and got to experience the delicious authentic curries made with so many different vegetables. I took this recipe from my mum and added my own twist to it. If you're not used to eating a lot of chilli, feel free to leave that out... or if you like to live life on the edge why not add more?

Simple lentil and chickpea curry with brown rice.

Lentil curry with eggplant, okra and brown rice.

• 2 tbsp coconut oil

• 3 cloves of garlic

• small piece of ginger

• 1 cup red lentils 

• 1/2 cup chickpeas (soaked and boiled or from a can)

• a couple of sticks of cinnamon

• handful of bay leaves

• 2 small tomatoes

• 4-5 cups water

• 1 tbsp of turmeric powder

• 10 cumin cloves crushed (use the inside only)

• 1 tbsp of chilli powder

• 1 green chilli sliced fine

• 2 tbsp of coconut milk powder (or fresh coconut milk)

• 1 cup fresh spinach 

1. Start by heating the coconut oil in a pan (or a clay pot if you want the real authentic taste).
x


Ingredients: Serves Four

2. While that's heating chop up onion, crush garlic and ginger. Add these to the pot. 
3. Wash and rinse red lentils and chickpeas and add once the onion is cooked and becomes transparent. Break up cinnamon and throw this in with a handful of bay leaves. Chop the tomatoes and add these to the pot too.
4. Add 4-5 cups of water and bring to boil (this part takes a while around 10- 15 mins). When it's boiling reduce the heat and simmer for another 10mins. Mix in turmeric powder, cumin cloves, chilli powder, chilli and cook until it's combined. 
5. For the final touches I add coconut milk powder  and mix until combined. Turn off the heat, add the spinach and mix.

Tofu 'Burger' Buns

Plant-based living is so great! Seriously I can not express enough how much I love creating these nommy foods. Lets be honest... food just tastes that lil (lot) better when no animals were harmed in the process. Vegan food is so colourful and delicious. Don't despair if you're new to this and struggling to understand how plants can be so exciting (Samara what are you on? I'm on plants baby). Okay, I'll stop talking to myself and let's get down to why you're really here... to make some good looking vegan burgers that get your taste buds dancing!

Here, have a bite.

Just an inside look at those fillings...mmm

Ingredients: Serves Two

• 1 brown onion
• 4 small tomatoes
• 1 cup small  mushrooms
• 4 tbsp apple cider vinegar*

• 1 block of firm tofu

• 2 tsps chilli powder

• 2 tsps turmeric powder to taste

• 3 tbps tamari sauce (optional)
• cos lettuce (as much as you desire/can fit on the bun)

• vegan multigrain buns

Preparing the firm tofu (skip this step if you know what to do):

1. Open the packaging and drain the liquid.
2. On a chopping board lay a few paper towels and put the block of tofu on top.
3. Cover the tofu with more paper towels and weigh down with another chopping board and ALL the cooking books ( just a few will do too I guess).
4. Leave the block to drain for 10 minutes. It should be firm enough to cut without getting liquid everywhere. 
5. Cut to desired size and shape with a knife

Method:
1. Fry the tofu on a pan in 2 tbsp of the apple cider vinegar and half of the chilli powder and turmeric as well as 1 tbsp of tamari sauce. This should take 10 mins, it depends how hot your pan is. It's ready when the tofu is spongy not crumbly. 
2. While that's cooking, slice the onion, mushrooms and 2 tomatoes.
3. Fry the vegetables in the remaining apple cider vinegar and spices. Add 1 tbsp of tamari sauce and crush the tomatoes as they soften ( I use the same pan as the tofu to make these).
4. Once everything is cooked it's TIME TO MAKE ZE BURGUR!!
5. Slice open the buns and layer with lettuce, sliced fresh tomato, the tofu and finally the cooked vegetables. Put the top bun to finish off your burger. That's it! It's really not necessary to add any other sauces or vegan cheese because this tastes so good on its own. 

If you try this recipe, comment and let me know what you think or if you post a picture, tag me @urbanveganstudent on Instagram. 

Have a lovely day xx