Spice up your life
“You have to taste a culture to understand it” is what they say & after my all my travels so far this year I could not agree more. It doesn’t matter where you go in the world, the food plays a huge part in telling a story.
One of my absolute fav things about India was the food! & lucky for me, apparently over 30% of Indians are vegetarian. Eating vegan was a breeze – just hold back on the cream and the ghee.
From my observations (or just pure nosiness I guess peering over at people cooking where I could), I couldn’t help but feel inspired when I saw how resourceful people were with their food. I was literally eating meals made from a handful of ingredients & if you follow my blog you will know I am a ‘less is more’ kinda girl (when it comes to ingredients obviously).
The great thing about this recipe is you can use any veg you want, I went for the cauliflower because 1. they used it a lot in India & 2. it is super filling.
All you really need for this recipe is some veggies, garlic, tinned tomatoes (or fresh I guess) & some spices. I made a huge pot of this curry & took it in for my lunches for the week, it lasted around 5 days in the fridge & is a seriously cheap eat! Enjoy! Jess xx
PS – If you haven’t had a chance to check out my latest India vlog check it out here!
- 2 cans tinned chopped tomato
- 3 large carrots chopped (or any other veg such as mushrooms)
- 1 can of sweetcorn & 1 can of peas (or 2 cups of mixed frozen veg or other canned/chopped veg)
- 1 large red onion (chopped)
- 3 gloves of garlic (minced)
- 1 large cauliflower (or 2 small)
- 1 tbsp. masala powder
- 2 tbsp. curry powder
- 1 tbsp. turmeric
- 1 tsp. chili powder (optional)
- 2 tbsp. coconut oil
- Chop the cauliflower into florets and boil for around 10 minutes
- In a seperate large pan/pot, saute the onion, garlic & chopped carrots in the coconut oil until the onion browns and the carrots become soft
- Pour in the tins of chopped tomato, add the spices with the sweetcorn/peas & cauliflower
- Simmer for around 20 minutes, stirring occasionally before serving - enjoy!
- Add water & stock if you want a thinner curry.
- To thicken it up add flour.
‘I don’t know man.. I just started eating noodles & I was like ‘wow… my problems, where did they just go?’
Hi people & happy Monday indeed. Hope you all had a fab weekend! Me & my boyfriend celebrated our first year together (awww) & had a staycay in Fujairah. We stayed at Le Royal Meridien Al Aqah Resort which I totally recommend & went diving – mind blowing!
Anyway, we loveeee Thai food & a few weeks ago I made this easy vegan pad Thai recipe from scratch with scrambled tofu (which you don’t need to add but it’s so good). The recipe below serves one, just double for 2 & so on.. You can use any veggies you want/have left over – even frozen veg will work.
Enjoy! Jess x
PS – If you haven’t had a chance to yet, check out my latest Ration The Fashion video – I got a sneak peak round My Ex Wardrobe’s warehouse! (They are a fab 2nd hand clothing business in the UAE – you have to see this!)
- 150g of rice noodles
- 1 cup of mixed veggies (I used broccoli, baby corn, snow peas, sliced carrots, chopped mushrooms)
- ¼ white onion (chopped)
- 2 tbsp. of coconut oil (for sautéing veg, you can use any oil)
- 1 tbsp. of chopped peanuts & 1 tbsp. spring onion for serving (optional)
- 4 oz. of tofu (drained)
- 1 clove of garlic (minced)
- 1 tsp. turmeric
- ½ tsp. curry powder
- 1/2 tbsp. of vegan soy sauce
- ½ tbsp. of sugar
- 1 heaper tbsp. of peanut butter
- 1 tbsp. of lime juice
- Place the rice noodles in a large bowl and cover with boiling water, leave to soak for 2 minutes before draining – set aside.
- In a large wok/pan, sauté the white onion and your mixed veggies of choice in 1 tbsp. of coconut oil until soft
- In a smaller pan, breakdown the tofu and sauté in the rest of the coconut oil with the garlic for around 3 minutes. Mix in the turmeric and curry powder and sauté for another few minutes
- Mix together all the ingredients for the sauce, then add it to your veggies the rice noodles and your scrambled tofu.
- Stir your pad Thai thoroughly to ensure the sauce & flavours get everywhere
- Serve with the chopped peanuts & spring onion – enjoy immediately!
Let’s be honest we all get a fright when something pops out the toaster
Gooood Morning guys from Abu Dhabi! 🙂 We have another public holiday on Sunday, so I have that ‘long weekend feeling going on’- can you tell?
If you follow me on Insta or snap (foxesandfood) you will see I that I made sweet potato toast this morning (pretty successfully might I add) & I promised I would write a quick blog post with the full deets so here you go.
It’s so easy. I just bought 1 large sweet potato & sliced it the best I could – I wouldn’t make it any thicker than 1/4 inch but if they do end up a little thicker you just have to toast them for a little longer – not the end of the world if you have yet to master the art of sweet potato slicing.
Ok, so everyone’s toaster is different, but for me – the slices were fully toasted when I used the highest setting & toasted the slices twice. With some toasters, the numbers actually represent minutes & I think that was the case for mine – so let’s go with toasting the slices for between 10 – 12 minutes all together.
Are you still with me? Ok good.
The fab thing about sweet potato toast is that you can literally add what every you want on top. It works well with both sweet & savory options. – here is what I used;
- Banana & nut butter
- Avocado (obviously)
- Vegan butter spread (or you can use coconut oil) with basil & black pepper
- Biscuit spread & blueberries (YUM)
Why are people going crazy for sweet potato toast? I can think of a few reasons; firstly your sweet potato slices are much more nutritious than bread toast. You get a fab amount of vitamin A & the sweet potato toast also gives you some vitamin B6, D & C. Iron, magnesium, potassium & copper are in there too, no wonder they are one of the worlds healthiest foods. Sweet potato also provide a decent amount of fibre, which will defs help keep you full till your next meal.
Secondly, it tastes much nicer than toasted bread.
Let me know if you try it! I am off to work out, then have a day of studying ahead of me – hopefully will catch some winter sun this afternoon! Have a fab weekend – Jess xx
- 1 large sweet potato
- Toppings! (Anything goes, banana, nut butter, avocado, herbs)
- Cut your sweet potato into slices, not larger than 1/4 - 1/2 inches thick
- Pop in the toaster for 10 - 12 minutes
- Top, serve & enjoy!
***If sad insert burger***
aloha all & happy Saturday. I’ve been blogging for over a year now so I think it’s fair to say a vegan burger recipe is well & truly due.
I like burgers & usually when you eat out a lot of the veggie burgers are suitable for vegans – just hold the cheese & the mayo. Most veggie burgers are made of beans, mushrooms & in this instance chickpeas.
Chickpeas are a relatively new fav for me, a few months ago I made & shared a lemon, chickpea & avocado wrap when I was looking for new packed lunch ideas & this is where my chickpea love affair began.
Reasons chickpeas are the bomb:
1. They are cheap
2. They are good little protein boosters
3. They are low in fat/cals (yay)
4. They are versatile – down for anything
So when I wanted to try and whip together a vegan burger the other night, chickpeas seemed liked a good idea. This recipe is ridiculously easy to cook and pretty quick too. Boil, saute, blitz then bake – finito.
On another note – I visited an amazing new raw vegan restaurant in Dubai yesterday – Be Supernatural Kitchen & the food was fab.
If you are in Dubai be sure to check them out in Dubai mall – I had lunch with the lovely Natalia (Think Natalia) & I am feeling so inspired – roll on 2017! Can you believe we are in the final weeks of 2016 – where has the year gone? I hope you all have a fab weekend & enjoy the burgers! Jess xx
- 1 can of chickpeas
- 1 cup of frozen veg (any kind)
- 2 tbsp. chopped red onion
- 1 glove garlic (minced)
- 2 tbsp. of chopped coriander
- 4 buns
- Burger toppings (salad etc.)
- coconut oil
- Pre-heat the oven to 200c
- Add the chickpeas and frozen veg to a pot of water and bring to the boil, simmer for 5 mins
- In a pan saute the onion & garlic until the onions start to brown
- Drain the veg/chickpeas and add to a food processor (I used my NutriBullet) with the onions, garlic & coriander
- Blitz until you have a burger mix
- Line an oven tray with baking/parchment paper
- Mold the burger mix into 4 burger shapes on the paper, brush/spray the burger tops lightly with oil
- Bake for 30 mins then add to your buns with your toppings & serve!
Calling all you linguine loverrrrsss
Apparently autumn started in September, it’s now half way through October so this post is officially late.
We only really get 2 seasons here in my defence – roasting hot and warm. The only way I keep up with the seasons really is by your Instagram photos of orange trees and hashtags (#fall #autumn #pumpkinspicedlatte) WHICH by the way is not vegan I’m afraid – however this one is 🙂
So being autumn I just had to post a pumpkin recipe. And what’s better than a big linguine pasta dish? It is literally the queen of comfort foods. Really easy to make too.
Also – last year I made a delicious vegan pumpkin, carrot & cinnamon soup – if your needing some more vegan pumpkin inspo definitely check it out!
Happy Tuesday! Don’t forget to add us on snapchat for more foxy vegan adventures – foxesandfood
Talk soon – Jess xx
- Linguini for 2 (around 4 ounces)
- 1 cup of chopped pumpkin
- 1 large red pepper (sliced)
- 2 tbsp. of parsley
- 1/2 white onion (peeled and diced)
- 1 clove of garlic (minced)
- Juice of 1 lemon
- 3 tbsp. of coconut oil
- Pre-head the over to 200 degrees
- Add 1 tbsp. of coconut oil into a bowl with the pumpkin and red pepper, toss to ensure each piece of veg is covered
- Transfer to the oven and roast for 30 minutes (or until the pumpkin is soft in the middle)
- In a large pot, bring the linguine to the boil and cook for 8-12 minutes
- Drain and return to the bowl, add the parsley, 3 tbsp. of coconut oil and lemon juice
- Add the roasted pumpkin and red pepper to the past and enjoy!
Sometimes you just need a big bowl of wedges & dip
Do you ever just get a food into your head, then you can’t stop thinking about it all day? You’re just like ‘right, that’s what I’m making for dinner tonight.’ lol
This was me last week, I could not stop thinking about sweet potato wedges, so I made a nice bowl of them when I got in from work and munched away while studying.
I roasted these wedges in coconut oil (obviously) and seasoned with rosemary but there are so many ways you can enjoy them – garlic, lemon etc. The ultimate carb fest – healthier than chips too and the recipe is so easy.
Also, I am heading to the airport tonight as Lush MENA are flying me to London for a press trip – SO.EXCITED. I’ll visiting the Lush branch on Oxford street and also be attending their creative showcase, seriously can’t wait. You all know how obsessed I am with Lush products and everything that the brand stands for, I can’t wait to share my experience with you all when I’m back!
Anyway, you can keep up with me on my trip via Instagram – @foxesandfood and also we just made a Snapchat too add us – foxesandfood
Have a fab week – speak soon! Jess xx
P.S – If you think a veggie blog deserves to win the COSMO Magazine Ultimate Foodie Blog of the year remember to give us a vote by following this link. If you want to find out more about my nomination check out this post. Thank you!
- 2 - 3 sweet potatoes (depending on size)
- 3 tbsp. of coconut oil
- 1 tbsp. of dried/fresh rosemary
- Pre-head the over to 200 degrees
- Chop the potatoes into wedges and toss in a bowl with the coconut oil and rosemary
- Transfer to an oven tray or into an oven dish and roast for 30 minutes, turning halfway
When life gives you limes – make margaritas (or lime couscous)
A while back we ordered from Taqado Mexican Kitchen, one of the best decisions of my life. Taco’s, burritos, quesadillas, salads – yum.
Mexican food is a great option for vegans as they tend to have a number of vegan friendly ingredients like beans, veggies, salsas & guacamole. Anyway, they have this amazing lime flavored rice which I fell in love with and re-made a few times when we were having fajita night (these usually result in a food coma lol.)
Always looking for healthy alternatives, I came up with this lime couscous recipe which is delicious. It’s quick/easy to make and is a fab side dish, I had it with my vegan 3 bean chili & it was GOOD. It would be nice in salad too or warm with some roast veggies.
Do you guys know any other quick couscous recipes? Help me out. adiós – Jess xx
- 1 cup dried couscous
- 2 tbsp. of lime juice
- small handful of chopped coriander
- black pepper to season
- In a pan, pour 1 cup of boiling water over the dried couscous and leave for 5 mins until the couscous has soaked up all the water then fluff with a fork
- Add the lime juice and coriander, season with black pepper then serve - easy!
Pasta? I’m in.
I literally ate my body weight in food this weekend. My bf works away, so when is he home we like to make the most of it & one of our favorite things to do is go out and eat – a lot.
So after a weekend of good food and cocktails, it’s back to the salads for me. But it’s not all doom and gloom as this salad contains pasta and is ah-mazing (if I do say so myself).
And peaches. Peaches make everything taste good.
Orzo pasta works really well in salads, it only takes around 15 minutes to cook too. It is low in both fat/calories but provides a decent amount of protein.
BTW I recommend visiting Hakksan – I have eaten from the al a carte menu and now had brunch there too – lots of nice veggie/vegan options.
If you love peachy vegan recipes – don’t forget to subscribe to Foxes & Food for recipes straight to your inbox (no spam – promise). Oh & vote for us as COSMO’s Ultimate Foodie of the year award by clicking here!
Happy Monday people, have a fab start to the week – Jess xx
- 3 peaches - chopped
- 1 small red onion - peeled and sliced
- 4 cups of baby spinach
- 2 cups of dried orzo pasta
- 2 red peppers (sliced)
- coconut oil
- agave syrup (or honey for non vegans)
- 1/2 cup of pecans
- In a large pot, bring the orzo pasta to the boil and leave to simmer for around 15 minutes (I added a tbsp. of coconut oil to stop it sticking together) - keep stirring!
- Once cooked, drain and add to a large serving bowl (or set aside until cool if you want a cold pasta salad)
- Add the spinach, red pepper and peaches to the orzo
- In a cup, mix together 1.5 tbsp. of coconut oil and 1 tsp. of agave syrup - add to the salad and mix well
- Sprinkle with pecans and serve!
‘We go together like avocado and literally anything’
Hello readers 🙂
Ask any vegan whats the one food they can’t live without, I bet they say avocado.
I have always been obsessed with avocado, but while transitioning to veganism, it’s like my appreciation has grown to a whole new level for this fruit (yes fruit – did anyone else think it was a vegetable? lol) Avocados are so versatile, they are great with so many dishes like pastas, salads and even pizzas. Smoothies, breakfast, lunch and dinner – there is always room for avocado.
As much as I love my vegan chili, I’ve been eating it for a few days now and I need to switch it up a bit. I made this delicious lemony, chickpea and avocado wrap last night for a quick dinner and it hit the spot. I try and avoid eating too much bread and will always choose a wrap option if available. I found these excellent garden veggie wraps by Tumaros in waitrose only 60 calories a wrap. (in case you were wondering why my wraps are green).
Chickpeas are not something I eat a lot of, I find them quite bland so the lemon juice shakes things up a bit. I’ve been doing my research and 1 tablespoon of cooked chick peas only contains 46 calories and 0.8g of fat. There is some protein and iron in there too – I think I will start experimenting with them more (prepare for incoming chickpea spam lol)
This is a fab little skinny vegan wrap recipe – doesn’t take long to make either, just some mashing up of ingredients. Also, there are only 6 ingredients. I love anything that only needs 6 ingredients or less.
Easy peasy vegan wraps – let me know if you love it! & have a good Tuesday. Jess xx
- 1 can chick peas
- 1 avocado
- 3 tbsp. of lemon juice
- Handful of your fav leaf (I used rocket)
- 1/2 red onion (peeled and diced)
- In a bowl, mash the chickpeas
- Add in the diced onion and lemon juice - season with black pepper and mix
- In a separate bowl, mash the avocado
- Spread the chick pea mix on the wrap first, before adding the avocado and salad
- Wrap your wrap and enjoy!
Spice up your life with vegan 3 bean chili
Who loves chili?…. Me.
Who doesn’t have time to spend an hour making chili?…Also me.
This vegan 3 bean chili recipe is super easy and super quick. It will take 30 mins tops – maybe even 20 if you throw stuff around the kitchen and cook like a crazy person (Also me.)
I made a HUGE bowl of this stuff at the weekend and the ingredients listed below reflect my eyes-were-bigger-than-my-belly moment but don’t worry. The ingredients are cheap and this can be frozen too. Although I’ve been eating it for a few days now lol.
You can enjoy this chili on its own as a big bowl of chili goodness or serve with rice, couscous etc. Why don’t you make this huge pot of vegan chili for your family/friends?
Or be selfish like me and eat it all 🙂 Ok, gym time – Jess xx
- 1 large white onion (peeled and diced)
- 2 gloves of garlic (peeled and minced)
- 1 cup of chopped mushrooms
- 1 cup of sweetcorn
- 1 tbps. of chili powder
- Fresh coriander
- 600g tinned/carton chopped tomatoes
- 3 cans worth of cooked beans - I used kidney beans, black eyed beans and black beans
- 1 tbsp. of coconut oil
- Salt & pepper to season
- Coconut cream (optional)
- In a large pot, saute the onion, garlic and chopped mushrooms until the onion starts to brown
- Add the chopped tomatoes with the beans, chili powder and sweetcorn and simmer for 15 minutes
- Add some fresh coriander and season to taste before serving with a dollop of coconut cream