Dinner

Roasted Butternut Squash, Chickpea & Apricot Tagine

Happy Sunday everyone! It really feels like we’re in the middle of Autumn now; I can’t wait to eat warming one-pot dinners again with all the veggies and spices! Sorry summer, but I prefer autumnal food so much more! Hello pumpkins, squash, parsnips, sweet potatoes, soups, curries, stews as well as all the delicious seasonal fruits like pears, plums, apples and figs. Mmmmmmm….. That’s why I’m sharing this recipe today. It was actually already in the dinners recipe section when the blog launched back in May, but as I made something very similar this week (and because I love it!) I thought I’d repost it on the blog! It’s so warming and hearty on these dark October nights! Hope you enjoy!

The combination of flavours and textures in this tagine works so well. Roasted butternut squash and pepper, slightly crunchy carrots, tender chickpeas and sweet apricots in a dreamy ginger and turmeric tomato rich sauce, with hints of cumin and chilli. Ahhhhh… Ginger and turmeric are my two favourite spices and together they produce such depth of flavour in this hearty, nourishing tagine. Roasting the veg first means they take on all the flavours of the spices. This might take a bit longer than my other dinner recipes, but the result is so worth it. Defo one for the weekend to share with the whole family! It’s so simple, delicious and packed with goodness. Its very cheap too as it uses basic store cupboard ingredients and will easily serve 4. Feel free to swap any of the veggies for what you have in the fridge or bulk it up with more veg, chickpeas or beans. Whatever floats your boat! I love serving it with a sprinkling of crunchy cashews, chilli flakes, coriander leaves and brown rice.

I do love warming veggie-packed stews!

Packed full of veggies, colour, flavour and texture

Vegan, Dairy-free, Gluten-free, Wheat-Free

Look at those colours and textures!

Ingredients

Serves 4

1 small Butternut squash
1 Medium Carrot
1 Pepper
2 tbsp Olive oil (or coconut oil), plus extra for frying
1 x 400g tin Chickpeas, drained and rinsed
1 x 400g tin Chopped Tomatoes
1 Red Onion
2 Garlic Cloves
1/2 thumb sized piece of fresh ginger
80g Dried Apricots, chopped into halves
2 tsp ground ginger
2 ½ tsp Turmeric
1 ½ tsp ground cumin
1 tsp ground coriander
Few pinches of cayenne pepper
Salt and black pepper
1 tbsp Tomato Puree
150ml Passata
Cashews, to serve

Method

  1. Preheat the oven to 200 C fan.
  2. Peal and chop the butternut squash and carrot into bite-sized chunks. Deseed and chop the pepper into chunks.
  3. Put the squash, carrot and pepper onto a large baking tray, drizzle over the oil and sprinkle over the ground ginger and 1 ½ teaspoons of the turmeric with some salt and black pepper.
  4. Mix everything together until the veg is covered with the spice.
  5. Roast in the oven for 30 minutes, adding the chickpeas for the last 10 minutes.
  6. Roughly chop the onion, finely chop the garlic and finely grate the fresh ginger. Fry in a large saucepan (preferably oven proof) with the apricots, spices (remaining turmeric, cumin, coriander and cayenne pepper) and some olive oil.
  7. Cook for about 5 minutes on a medium heat until the onions have softened.
  8. Stir in the tomato puree and continue to cook for a few more minutes.
  9. Season with salt and pepper, then tip in the chopped tomatoes with a good splash of water. Finally add the passata. (when the roasted veg and chickpeas are done, turn the oven down to 180 C fan)
  10. Gently heat through before tipping the roasted veg and chickpeas into the pan. Mix everything together and transfer to a large ovenproof dish.
  11. Cook for 15 minutes at 180 C to let all the flavours develop and taste lush.
  12. Once ready, sprinkle with cashew nuts and serve. I love it with brown rice and flatbreads!
Warming, hearty, nourishing veggie goodness
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One for the whole family to enjoy

TIPS

  • Serve it with any other veggies or brown rice, quinoa or couscous. Flatbreads are also great for mopping up the sauce! I love maize couscous which is gluten-free and available from bigger supermarkets. Cauliflower rice is yummy too if you’re looking for something a bit lighter.
  • You can use any veg you have in the fridge. I made this once when I didn’t have any onion or peppers, and used cauliflower and lentils instead and it was still lush!
  • Don’t worry if you don’t eat it all on one night, it’s so nice the next day! Keep in an airtight container in the fridge or it can be frozen so you’ve always got a yummy meal to hand.
  • This makes a great lunch the next day. Lovely with toast, fresh rocket, sliced avo and a dollop of coconut yogurt.

Making this veggie tagine? Make sure you tag me on InstagramFacebook and Twitter so I can see all of your wonderful recreations! Tag me using the hashtag #elliesrecipes too! You can also like and comment below. Muchas Gracias!! 😊 Another recipe coming next Sunday. Have a fantastic week!

Ellie
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Breakfast, Collaboration Recipe

Strawberry Cheesecake Pancakes

Using Mylkplus Strawberry Cheesecake Cashew Nut Mylk

Happy Sunday Peeps!! Hope you’re all having a fab weekend in the glorious sunshine! About time too!! I have got a yummy pancake recipe for you today using juicy strawberries and my favourite ever dairy-free milk – Mylkplus Strawberry Cheesecake Cashew. And it really does taste as good as it sounds! As much as I love drinking a whole bottle on it’s on own, I had to make something with it, and as I haven’t got a pancake recipe on the blog yet, why not make strawberry pancakes!

You’ve got to try this guys! Tastes insane and makes pretty good pancakes too!

If you didn’t already know, I am officially a member of the Mylkplus Sass Squad, which means all of you lucky people can get 20% off any online order at mylkplus.com. This discount includes BOTH flavours, the Strawberry Cheesecake Cashew and Salted Honeycomb Hazelnut (also lush), PLUS the super sassy merch as well. I really am spoiling you! Just pop in the code ELBAE at the checkout to qualify for this epic 20% discount.

Two delicious gourmet flavours

Besides from tasting like delicious gourmet flavoured milkshakes, they are so healthy too! 100% vegan and dairy-free, refined sugar-free, gluten-free, higher nut content than most nut milks (3 X higher than the leading brand to be precise😉), free from artificial flavourings and fortified with calcium and vitamin D. That’s a big tick in several boxes for me! Check out my Mylkplus page for more info about the brand and some yummy recipes I’ve created using it!

Also cannot contain my excitement to meet the founder of the brand NEXT WEEK at the Allergy & Free From Show in London. She’s such an inspiration to me in so many ways. Buzzing!!!

SO ARE YOU READY FOR YOUR PANCAKE DREAMS TO COME TRUE. I THINK MY CAPS LOCK BUTTON IS STUCK, I AM TOO EXCITED

So many heart-eyes emojis

I am so happy I’ve managed to create a pancake recipe which is vegan, egg-free, gluten-free, refined sugar-free and actually WORKS!!! Go me!!

The dry ingredients consist of ground oats (made by blending regular oats), self raising flour (I use a gluten-free one), baking powder to make them fluffy and chia seeds to help thicken the mixture. To that I add maple syrup, vanilla extract and the mylk blended with some strawberries for an even strawberrier flavour! Then all it takes is a quick fry on both sides for a few minutes and voilà, you have your pancakes, ready to demolish in 30 seconds flat!

Go and get yourself some strawb cashew Mylkplus so we can all make these! Hope you love them!

Best mylk everrrrrr

Ingredients

Makes about 14 small pancakes

60g Oats
60g Gluten-Free Self-raising flour
¼ tsp Baking powder
2 tsp Chia seeds
1 tbsp Maple syrup
1 tsp Vanilla extract
160ml Mylkplus Strawberry Cheesecake Cashew Mylk
250g Fresh Strawberries, roughly chopped

Method

  1. Start by blending your oats into a flour using a standard blender.
  2. Transfer to a bowl and add the flour, baking powder and chia seeds. Mix until combined.
  3. Next, add the mylk to the blender (no need to wash) along with 180g of the strawberries. Blend until smooth.
  4. Add the maple syrup and vanilla to the dry ingredients. Then add about half of the strawberry mylk and mix together.
  5. Keep adding the mylk a bit at a time until you have a thick batter which still has enough liquid to be absorbed by the chia seeds. You might not need all of the mylk (I like to drink what’s left over), but check the consistency before you start frying.
  6. Leave to sit for a few minutes to thicken.
  7. Heat a large non-stick frying pan on a medium heat. The trick to making perfectly cooked pancakes is to not let the pan get too hot but still warm enough to set and brown the pancakes on the outside.
  8. Pour or spoon the mixture into the pan, making them into circles as quickly as possible. Take the rest of the chopped strawberries and press a few pieces into each pancake.
  9. Fry on each side for about a minute. Bubbles/ little holes will start to form on the outside and that’s when you know to flip them!
  10. Repeat until all the batter is gone!
  11. Stack em’up and top with whatever your heart desires!

TIPS

  • Drizzle over maple syrup and serve with strawberries, coconut yogurt and a glass of strawberry cashew milk! #winningatlife
Soft, fluffy, strawberry flavoured, dripping with maple
PANCAKE GOALS

Making these pancakes? I’d love it if you tagged me on InstagramFacebook and Twitter and use the hashtag #elliesrecipes. Let me know what you thought in the comments below! Share and make with family and friends to spread the pancake love! Don’t forget you’ve got a 20% discount on the Mylkplus website using my code above. Thanks guys, have a great week. I’ll be back next weekend with another recipe!

Ellie
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