Falafel Ranch Salad with a Spicy Garlic & Herb Dressing

I don't in all honesty eat much meat, as I have become older my tastebuds have evolved and I would so rather have a veggie burger over a beef or chicken burger any day of the week.
I am trying to get more adventurous in regards to rustling up more innovative and tasty vegetarian dishes, and this Falafel Ranch Salad with a Spicy Garlic & Herb Dressing was a huge success.
It was so easy to make and also really cheap, 2 tins of chickpeas cost me £1 in Tesco, utter bargain.

Cod Curry with Cardamom Rice and a Cucumber, Mint and Lime Salad.

I HEART curry.

I made this in the slow cooker and it was absolutely perfect.
It was left to cook on low for 8 hours, and the results were magnificent.

The prep takes around 10 minutes, and then the slow cooker does all the hard work.

The cucumber, lime and mint salad freshens the whole dish up, also adding a delicious crunch.

Food: Chicken and Bean Chilli with Pomegranate And Feta Roasted Vegetables

So this time of year it is all about hearty, filling and hot food - and lots of it.

But I don't wanna pile on the pounds at the same time, so I try and ditch the carbs a little (crying emoji) and up my protein and vegetable intake.

This for me is a dish I would cook of a weekend, when I have a little more time on my hands.

Pimp your pasta!

As the summer approaches, quick, easy, tasty, and light food vibes is the way I go.

But also filling, in my opinion life is to god damn short to battling with them hunger pangs.

This meal is becoming a firm favourite in our house ,and one I just had to share.

So everyone loves tuna pasta right? Of course if you are a vegetarian, leave the tuna out, the basis of this dish and the ultimate star, is the dressing.

Ingredients

Pasta 120g

Tin of Tuna

2 eggs

1 red onion

1 carrot
1 tin of sweetcorn and peas

70g of diced cucumber

Half a bag of mixed lettuce leaves

40g of light mayonnaise

20g of English mustard

Juice from a full lemon

Teaspoon of chilli flakes (optional)

Method

1) Pour pasta and diced carrot into pan, and cook as stated on packaging. ( I turn heat off one minute before recommended cooking time).

2) In another pan boil 2 eggs for around 4 minutes on a medium heat

3) Slice red onion finely, dice cucumber into bite sized chunks and shred lettuce leaves.

4) Drain pasta and carrots, and transfer back to pan.

5) Add all the salad, tin of sweetcorn and peas, and tuna to the pan and mix through.

6) Add the mayonnaise, mustard, lemon juice and chilli flakes.

7) Season the dish with salt and pepper.

8) Run the boiled eggs through cool water, and peel shells, and dice into quarters.

9) Plate up, and tuck in!

Such a simple, store cupboard meal, that's super quick and easy, the mustard and lemon juice pimps the whole thing up, and adds a super tasty, distinct flavour .

Food || Spiced Baked Eggs

Sings at the top of my voice! 

"How do you like your eggs in the morning?  I like mine with a kiss, boiled or fried i`m satisfied as long as I get my kiss"

Sorry about that just couldn't help myself to a bit of Deano on this Monday morning.

It`s Monday and the weekend is a distant memory. Well it will soon be back around again and this recipe is perfecto for a lazy weekend brunch. It packs so much flavour.

Carnivores don't fret you won`t miss the meat at all. There is so much going on and so many flavours you will be licking the plate clean. 

You will be needing: 

3 free range or organic eggs.

70g mushrooms

Half a red onion sliced thinly 

Smoked paprika 

Cumin

Dried coriander 

3 sliced garlic cloves

Tin of tinned tomatoes 

Salt and pepper 

Olive oil.

Method

1) Fry the mushrooms, onions and garlic in a tablespoon of olive oil on the hob and on a low heat for 10-12 minutes. Add a tablespoon of smoked paprika, coriander powder and cumin.

2) Add tinned tomatoes and salt and pepper and simmer on low for 10 minutes. 

3) Crack 3 eggs on top of the mix and then cook on the hob for a further 8 minutes with the lid on. You want the eggs to be cooked but still a little runny. Garnish with parsley.

4) Serve with a tortilla, bagel what ever takes your fancy. I served with a mixed salad and some feta cheese. 

This recipe serves 3 people, just add more eggs if you are feeding more people.

You could also add Parma ham on top or fry some pancetta with the mushrooms and onions if you really, really need some meat. Add chilli flakes if you want to add an extra spicy kick.

What do you think? Will you try?