These Wholesome Blueberry Sourdough Muffins are exactly what they say on the tin. Wholesome. We’re back at it again with a good old breakfast recipe, and this time we’re spicing up the usual banana bread with something a little different. The classic blueberry muffin, made healthy and sourdough! These muffins are filling, fruity, and oh so yummy. Perfect for when you need a quick breakfast or a pick-me-up to keep you going until midday. Really simple, really tasty, and of course, sourdough. Let’s get into it!
If you make these Wholesome Blueberry Sourdough Muffins, make sure you leave a like and a comment down below! I absolutely love hearing from you guys and you can be sure that I will try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made! Happy Spring and I wish you all a beautiful day!
Katherine x
wholesome blueberry sourdough muffins
Ingredients
150g wholemeal plain flour
120g almond or oat flour
1 tsp baking powder
pinch fine sea salt
2 ripe bananas
100g bubbly sourdough starter
4 tbsp maple syrup
4 tbsp sunflower oil
5 tbsp unsweetened plant milk
250g fresh or frozen blueberries
Method
Preheat the oven to 180˚C (350˚F) and line a muffin tin with 12 muffin cases. In a large bowl, combine the flour, almond/oat flour, baking powder, and salt.
In a separate bowl, mass the bananas with a fork until fairly smooth (a few lumps is okay). Add in the sourdough starter, maple syrup, oil, and milk and stir everything together until fully combined.
Gradually add the dry ingredients to the bowl of wet ingredients, folding everything together with a spatula until all the flour has been absorbed and everything is well combined.
Fold in the blueberries, making sure they are evenly distributed throughout the batter. Evenly spoon the batter into the muffin cases (do this as best you can, it doesn’t have to be perfect).
Bake the muffins for 30-40 minutes until golden brown on the top and cooked through (to check they are cooked, insert a toothpick into the centre of the largest muffin – if it comes out clean, the muffins are done).
Remove the muffins from the oven and leave to cool in the tin for 5 minutes before transferring to a wire rack to finish cooling completely.
Once completely cooled, store in an airtight container in the fridge and consume within 5 days. These muffins are best enjoyed with breakfast alongside a fresh cup of coffee. Enjoy!
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I love pickles and I love radish. Tis the season for both – when the first radishes are ready to harvest, but there’s still lots of vinegar left over from the pickled vegetables we’ve enjoyed over the winter. What better way to reduce our food waste than to reuse our pickling vinegar and making these Easy-Peasy Pickled Radishes! This has become by far my favourite way to enjoy radishes, providing you with a little spice and a lotta crunch. The best way to pep up your dishes this season.
Gather your radishes and wash them well to remove any dirt. Top and tail them to remove the remaining stem and tail.
Slice your radishes as thin or as thick as you like. If you desire more crunch in your pickles, then cut them a little thicker. Set the radishes aside.
In a measuring jug, add the honey/brown sugar, salt, chilli flakes, peppercorns, pickling vinegar, and hot water. Stir everything together until the honey has fully dissolved.
Place the sliced radishes in a clean pickling jar. Carefully pour the pickling juice into the jar of radishes up to the base of the neck of the jar.
Seal with the lid and leave to cool completely. Once cool, keep stored in the fridge and consume within 1 month. Enjoy in salads, sandwiches, or just on their own.
I hope you love my Easy-Peasy Pickled Radishes as much as I do. If you make this recipe, make sure you leave a like and a comment down below! I absolutely love hearing from you guys and you can be sure that I will try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made! Happy Spring and I wish you all a beautiful day!
Katherine x
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This Honeyed Raspberry Chia Jam has been keeping me satisfied with the glorious taste of summer all winter long. It’s super simple to make, healthier than your regular jam (as we’re using less sugar, more fruit, and no pectin), and simply just beautiful in all ways. It’s just the pop of colour that we need at this time of year, and the taste… oh my goodness you just can’t beat it! I am enjoying this jam on top of my Simple Sourdough Pancakes and it makes the best and easiest breakfast ever!
Ingredients
700g raspberries (fresh or frozen)
3 tbsp honey (or maple syrup)
6 tbsp chia seeds
120ml water
Method
In a large saucepan, add all of your ingredients and begin to heat on high. Stir everything together until combined and the raspberries start to fall apart.
For a smoother texture, mash the raspberries with a potato masher or fork whilst they start to soften.
Once the honey has dissolved and the jam begins to boil, reduce the heat to medium-low and let thicken to your desired consistency. Make sure the chia seeds are well combined and not clumped together – you may need to mash them with a fork if any are stuck together.
You may want to add more honey/maple syrup to taste – I prefer a tarter jam so if you want it sweet, you’ll definitely need to add more (just be careful not to burn your tongue when tasting – let cool on the spoon for a minute).
Once you’ve reached your desired thickness, remove the jam from the heat and leave to cool for a couple of minutes.
Pour your jam into sterilised jam jars, seal with the lids and leave to stand for 24 hours. Keep this jam stored in the fridge for up to 1 month, or in the freezer for longer storage. Once opened, consume within 2 weeks.
My favourite way to enjoy this Honeyed Raspberry Chia Jam is to top it onto my Simple Sourdough Pancakes. I hope you love this recipe as much as I do. If you make this recipe, make sure you leave a like and a comment down below! I absolutely love hearing from you guys and you can be sure that I will try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made! Happy Springtime and I wish you all a beautiful day!
Katherine x
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The beauty of eating plant based is that you can be sure your chickpeas are genuinely ‘dolphin safe’. This is THE CREAMIEST Chickpea Salad and it is perfect for filling your sandwiches, dipping crackers into, or just eating with a spoon. Full of fresh spring flavours, you can’t really go wrong with this recipe. Chock full of protein and fibre and FLAVOUR, this salad has definitely been my go-to recently, and I’m super excited to share it with you.
Spring is in full swing here – our chives are growing fresh (perfect for making Sourdough Chive Scones), our onion starts have arrived and are ready to be planted, and the first of the radishes are ready for harvesting. It got me feeling inspired, and hungry. In this recipe, we’ve not only got an abundance of chickpeas, but also a wide range of veggies – onions, chives, radish, and celery. All the flavours you missed over the winter. Now, this may be controversial, but I’ve also added… pickles!
I know it sounds a little strange, but the crunch and tang of a good pickled gherkin really makes this dish. You’re gonna have to trust me on this. In this recipe, I’m using a plant based mayonnaise which really provides me with that super creamy, luscious texture that I miss oh so much from my sandwiches sometimes. The trick to making this chickpea salad extra thick is to partially mash the chickpeas. The soft fibres of the chickpeas mix with the sauces and thicken the whole thing really nicely. Drooling yet? Let’s dive in!
Drain and rinse the chickpeas. Add roughly 2/3 (two thirds) of the chickpeas to a blender or food process and blend until semi-smooth (a few chunks is good).
Add both the blended and unblended chickpeas to a large bowl and mix together.
Add in the mayonnaise, tahini/salad cream, vinegar, chives, and chosen vegetables. Mix everything together until thoroughly combined.
Season to taste with salt and pepper. Transfer to your favourite dish and serve. Enjoy!
Serving suggestions
In a sandwich instead of tuna or chicken, alongside salad leaves and sliced tomatoes.
Accompanying a nice big bowl of salad.
In a toastie, melted with dairy-free cheese in between buttered bread until hot through, golden, and crispy.
In the centre of the table as a buffet salad or side dish.
This chickpea salad can be stored in an airtight container in the fridge for up to 3 days.
I hope you love my Creamy Chickpea Salad as much as I do. If you make this recipe, make sure you leave a like and a comment down below! I absolutely love hearing from you guys and you can be sure that I will try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made! Happy Spring and I wish you all a beautiful day!
Katherine x
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Grab a bowl and get yourself a load of this Lemon Basil Pesto Pasta Salad with Scorched Garlic Tomatoes. You guys… this might just be the best pasta salad ever invented! Just think of your classic pasta salad but with a super tangy lemon basil pesto dressing that just goes sooooo well with all your veggies. Add on some caramel-delicious golden garlic tomatoes, grab a tall glass of something cold, and you’ve got yourself the perfect lunch or dinner for a hot summers day!
It’s finally decided to get warmer here in the UK, and I’m all about cold dinners. Unfortunately, one can eat too many salads, so jazzing things up with a pasta salad is DEFINITELY going to be a common occurrence in this house. I absolutely adore this recipe and it’s super simple and quick to make. You can’t go wrong! Just think zesty, fresh, tangy, garlicky, and everything else summer you can think of. I paired this Lemon Basil Pesto Pasta Salad with a talllll glass of Zesty Peppermint Lemonade, and it was the perfect cooler to enjoy during the heat of the day.
First thing you’re gonna want to do is make sure that all of your produce is fresh and organically grown. This is super important to me, ESPECIALLY given the recent catastrophic events going on around the globe because of climate change and global warming. Growing your food organically is a MUST and it really needs to become the norm, and soon. Non-organically grown crops are sprayed with artificial fertilisers and pesticides that do nothing but damage the soil the crops are growing in, the surrounding critters (bees, in particular), and not to mention the number of greenhouse gases emitted upon manufacture and storage! You’ve got to consider: “are these chemicals really safe to use on our food if we have to wear hazmat suits whilst spraying them?!
You can learn all about the importance of buying and growing organic food and food sustainability by reading these blog posts:
Now that we’ve got our organically grown produce, we can get down to making this delicious, conscious summer’s meal. First, cook your choice of pasta according to the instructions. For this recipe, I used elbow macaroni, but you could use conchiglie, farfalle, orzo, or any other small pasta you like. Once the pasta is cooked, drain it through a sieve and run cold water over it all to cool it down and prevent it from sticking together for easier mixing.
To make the dressing, add all of your dressing ingredients to a bowl and stir everything together until fully combined and super smooth. For this recipe, I used a vegan basil pesto, which used tofu instead of cheese. I absolutely love these types of pesto, and they’re easily found in the supermarket or you can easily make your own (let me know if you’d like to see a homemade vegan basil pesto recipe from me)!
Now that the dressing has been made, let’s get to the piece de resistance – the scorched garlic tomatoes! For me, these tomatoes really just finish off the dish in the perfect way and add another layer of flavour. Grab yourself some oil, and fry that garlic until it is absolutely golden and delicious (I like to char mine a little). Add in the tomatoes cut side down and cook for a couple minutes until they start to caramelise. Then you’re gonna want to turn them over and continue to cook them until the skins pop and become wrinkly. They are soooooo good so you definitely can’t skip this step.
Now we can assemble the salad…
You can add any veggies you want to this recipe, but for this iteration I decided to use freshly picked lettuce and spinach from my garden, some leftover sweetcorn, and homegrown baby cucumbers. Roughly chop up your veggies and add them to a large bowl along with the pasta and most of the dressing. Mix everything together with a couple of spoons until everything is super well combined, well tossed and covered in that delicious dressing. Serve into bowls, top with those beautiful garlic tomatoes, add a drizzle more dressing and you’re ready to go!
Just like that you have a super simple, super quick to make, and super tasty lunch or dinner for a hot summer’s day! If you make this Lemon Basil Pesto Pasta Salad with Scorched Garlic Tomatoes make sure you leave a like and a comment down below! I absolutely love hearing from you guys, and you can be sure that I’ll try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made!
Have a beautiful weekend, happy July, and I wish you a safe and warm Summer! I look forward to hearing from you soon!
Katherine x
Lemon Basil Pesto Pasta Salad with Scorched Garlic Tomatoes
Ingredients
For the lemon basil pesto dressing
4 tbsp vegan basil pesto
2 tbsp vegan salad cream
2 tbsp apple cider vinegar
1 tbsp fresh or dried basil, minced
Juice of 1 lemon
For the scorched garlic tomatoes
1 tbsp extra virgin olive oil
2 cloves garlic, minced
200g cherry tomatoes, halved
Salt and pepper, to taste
For the pasta salad
250g elbow macaroni, cooked and cooled
2 cups fresh salad leaves
200g tinned sweetcorn, drained
½ large cucumber or 2 small cucumbers, chopped
Method
To make the lemon basil pesto dressing
In a small bowl, add the pesto, salad cream, vinegar, basil, and lemon juice. Stir everything together until fully combined and creamy. Set aside for later.
To make the scored garlic tomatoes
In a frying pan, add the oil and heat on medium high. Add in the garlic and sauté for 2-5 minutes, or until the garlic is very golden brown.
Add the tomatoes to the pan chopped side down and leave to cook on one side for 3-5 minutes until the surface is nicely golden.
Give the tomatoes a stir and continue to cook them until they pop and the skin begins to wrinkle, around another 5 minutes. Once cooked, set aside for later.
To make the pasta salad
Into a large bowl, add the cooked and cooled pasta, salad leaves, sweetcorn, and cucumber (or other veggies). Pour over the dressing and toss really well until everything is fully coated and well combined.
Serve into bowls and top with any leftover dressing and the scorched garlic tomatoes. Enjoy with a fresh glass of Zesty Peppermint Lemonade and enjoy!
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You have to try this Rich & Creamy Red Velvet Smoothie recipe, oh my goodness! Summertime is absolutely smoothie weather, and this recipe just hits the mark every time. Just imagine the smooth, rich, and velvety flavour of red velvet cake, but as a smoothie! So, technically, we can have cake for breakfast? Chock full of raspberries, cocoa powder, and a whole lot of goodness, you can’t help but resist whipping up a glass of this over the weekend!
I am a smoothie-a-holic. Love them. They’re a super easy thing to make as a snack or for breakfast, but my latest love is this Rich & Creamy Red Velvet Smoothie. Whenever I have old bananas that need eating now, I’m gonna reduce my food wasteand make this recipe. Honestly, this recipe is super duper simple and that’s why I love it so much! Just bung your leftover bananas, a bunch of raspberries, choice of extras (I ALWAYS go for chia seeds and a big scoop of nut butter) into a blender and voila!
For my produce, I absolutely adore using Riverford Organic Farmers. I’ve been using their services for a couple of months now and have been absolutely loving every single thing I’ve ordered. The great thing about buying organic food is that you KNOW it’s better for the environment. And, by using a veg box system, all your fruits and vegetables are ready and waiting at your door, so there’s no need to go to the supermarket.
So, without further ado…
First you’re gonna want to add all of your ingredients to a highspeed blender. I use a Magimix and it works for me every single time. To this particular smoothie, I added 100% almond butter, chia seeds, hemp seeds, cocoa powder, maca powder, and a splash of unsweetened oat milk. When it comes to micronutrients, I love adding mushroom powders, maca powder, and a bunch of other stuff to my smoothies. You can read more about why I love maca so much in this recipe.
Once you’ve choses all that you’re going to add to your smoothie, the next step is to simply blend it all up! Make sure that no lumps are left, so you can enjoy the most creamy smooth and rich Red Velvet Smoothie possible. Pour into your favourite glass, sprinkle on some more raspberries, and you’ve got yourself the perfect summertime treat.
If you make this Rich & Creamy Red Velvet Smoothie make sure you leave a like and a comment down below! I absolutely love hearing from you guys, and you can be sure that I’ll try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made!
Have a beautiful weekend, happy July, and I wish you a safe and warm Summer! I look forward to hearing from you soon!
Wetter weather this week has me reaching for these Baked Garlic Herb Fries. With all the fluctuations in the weather recently, my body is still craving all the potato-y goodness of winter. Today, we’re spicing up your regular baked potato fries with some spring (okay, summer) veggies and herbs. I LOVE garlic herb fries so much, and this recipe goes down a treat at barbeques, lunches, snack time, you name it. Serve alongside a beautiful batch of Crispy Baked Cauliflower Nuggets and you’ve got the perfect summer lunch or dinner – super simple too!
The secret to a good batch of fries is to choose the best potatoes. For this, of course, I buy organic. The importance of eating organic has only recently come to my attention (in the last… 6 months or so) but I’m raving about it and for good reason! Not only is eating organic food better for the planet, it also TASTES SO MUCH BETTER. You have not tried real carrots until you’ve either grown them yourself or had organic ones. I could bang on about organic food all day but I must remind myself that this is a recipe post – if you want to read more about organic food and why I’m all about it you can check out this blog post.
Once you’ve got your gloriously organic potatoes, grab your scrubbing brush, and wash away any soil left on those babies. We don’t really peel out veg in this household unless it genuinely looks inedible (in that case it goes to our rabbits or on the compost) so we tend to just give everything a good scrubbing and voila! I find that leaving the skin on my potatoes actually makes them taste so much nicer AND it provides you with tonnes of nutrients.
Here’s the debate…
Thick cut or skinny fries? Honestly, I don’t like chunky fries unless they’ve been deep fried (like the ones you get at the local pub, you know?) Baked fries have to be thin cut, all the way, but I’m also partial to baked spiced potato wedges. What do you guys prefer? Leave your thoughts down in the comments, I’d love to here! However you slice your fries, what really matters is the seasoning. For this recipe, I use a lot of garlic. When the garlic bakes in the oven, it releases all of its caramel goodness and you get the most delicious flavour all over the potatoes.
The other key ingredient is the herbs of course. I get all of my herbs fresh from the garden (or dried from when we preserved them over the summer). For this recipe, I love using thyme and rosemary the most, because they have such cozy rich flavours. You could use whatever herbs you like however! I’ve tried sage, oregano, even mint! But none of them work quite as well as rosemary in my opinion.
Top everything off with a good coating of extra virgin olive oil and plenty of salt and pepper. Make sure you massage those fries real good so that all of your toppings coat every inch of potato. We don’t want to see any of that yummy flavour going to waste! Once perfectly seasoned, bake in the oven until fragrant, uber crispy, and oh so golden. Serve hot off the tray with a good splodge of your favourite sauce.
This recipe works so well when you have friends or family over for dinner in the summer. You can simply whip up a batch of fries, leave them in the oven to bake, and then as long as you don’t forget about them, you’ve got the easiest, the best, the most delicious, Baked Garlic Herb Fries in town.
If you make these Baked Garlic Herb Fries make sure you leave a like and a comment down below! I absolutely love hearing from you guys, and you can be sure that I’ll try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made!
Have a beautiful weekend, happy June, and I wish you a safe and warm Summer! I look forward to hearing from you soon!
Katherine x
The Best Baked Garlic Herb Fries
this recipe serves: 4
prep time: 10 minutes
cook time: 30-40 minutes
total time: 40-50 minutes
Ingredients
3 large Russet potatoes (roughly 600g)
2 tbsp extra virgin olive oil
4 cloves garlic, minced
4 tbsp mixed herbs e.g. rosemary, thyme, sage
salt and pepper, to taste
Method
Preheat the oven to 180˚C (350˚F) and line a baking tray with parchment paper.
Thoroughly scrub your potatoes under cold water until the skins are free of any soil and a nice yellow colour. We’re not going to be peeling the potatoes in this recipe to reduce food waste, so make sure you give them a good wash.
Carefully slice your potatoes in half lengthways. Slice each half into fries (thick cut or thin, its your choice but cooking times will vary so make sure you keep an eye on them whilst they bake).
Spread the fries out onto the prepared baking tray. Drizzle over the oil, sprinkle on the garlic and herbs, and season with salt and pepper.
With clean hands, give everything a good mix so that the potatoes are completely coated in the oil and seasonings. Spread out evenly on the tray.
Bake in the oven for 30-40 minutes until the fries are cooked through, crispy on the outside, and golden brown. Serve straight away with whatever sauces you like (my favourite is spicy tomato sauce) and enjoy!
Pair these gorgeous Baked Garlic Herb Fries with our Crispy Baked Cauliflower Nuggets. We recommend that you enjoy these fries straight away, as they tend to go a bit floppy if stored for a long period of time.
Is there anything better than Crispy Baked Cauliflower Nuggets on a Friday night? Let me tell you, these nuggets are veggie packed, so so good, and they’re super easy to make. If you find yourself craving nuggets over the weekend (same dude) then have I got the perfect recipe for you. Sort of healthy, super tasty, and as always, as simple as can be. Let’s dig in!
Cauliflower has been an obsession of mine over the spring, but now we’re moving into summer temperatures and weather, I’ve been feeling buffet snacks and meals and these Crispy Baked Cauliflower Nuggets really hit the spot. Dunk in some spicy tomato sauce with a side of garlic fries and a tall glass of Mint Lemonade… am I speaking the foodie language or not?!
Let’s start by talking about cauliflowers…
First of all, buy organic where you can! I get all of my fruits and vegetables from an organic veg box which is delivered straight to my door every week. They’re super simple to sign up to and a great alternative to supermarket shopping. It feels really good to be supporting smaller, organic farmers from local farms, rather than intensive farming from overseas. Learn more about the importance of organic food here.
For this recipe you’ll need about ½ the head of a large cauliflower or a whole medium sized one. Remember to save the cauliflower leaves for another recipe (they’re super delicious) or chuck them on your compost heap if you have one (or donate them to a friend who does)! Learn more about the importance of sustainable gardening here. Chop the cauliflower into florets and give it all a good wash.
Making the batter is super easy (which I love). In a bowl, whisk together your flour (I used organic wholemeal to create a slightly (ever so slightly) healthier batter), hot or smoky paprika, salt and pepper, and yoghurt (I use an unsweetened plain oat yoghurt) until smooth and fully combined.
To make the coating, whizz up some stale bread chunks (I love love love using leftover sourdough for this) until you have breadcrumbs (check out my Rustic Country Bread Loaf for a great traditional homemade bread), then combine with more paprika and plenty of salt and pepper.
When you’re ready, dunk the cauliflower florets in the batter, fully coating them, then sprinkle on the coating until you’re completely covered in crispy goodness. Repeat for all the florets before placing them on a baking tray. Bake until golden brown, crispy, and hot. Serve straight away (be careful not to burn your tongue) with some spicy tomato sauce. Enjoy!
If you make these Crispy Baked Cauliflower Nuggets make sure you leave a like and a comment down below! I absolutely love hearing from you guys, and you can be sure that I’ll try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made!
Have a beautiful weekend, happy June, and I wish you a safe and warm Summer! I look forward to hearing from your soon!
Katherine x
Crispy Baked Cauliflower Nuggets
Ingredients
1/2 large cauliflower OR 1 medium cauliflower
FOR THE BATTER:
4 tbsp wholemeal plain flour
2 tsp hot paprika
salt and pepper, to taste
8 tbsp unsweetened plant yoghurt
FOR THE COATING:
8 tbsp sourdough breadcrumbs
2 tsp hot paprika
salt and pepper, to taste
Method:
Preheat the oven to 180˚C (350˚F) and line a baking sheet with parchment paper.
Remove the stem and leaves of the cauliflower and cut the cauliflower into florets.
Give the florets a good wash and cut them into roughly evenly sized pieces.
To make the batter, mix together the plain flour, paprika, salt, and pepper in a small bowl. Gradually add in the yoghurt one tbsp at a time, stirring continually, until everything is combined, and a smooth batter has formed.
To make the coating, add the breadcrumbs, paprika, salt, and pepper to a separate bowl and mix together until thoroughly combined.
One at a time, coat the cauliflower florets in the batter, scrape off any excess, then coat evenly in the breadcrumbs, shaking off any extra.
Place each coated floret on the baking sheet, and once all the florets are done, baking in the oven for 30 minutes, until the cauliflower is cooked through and the coating is nice and crispy.
Remove from the oven and serve straight away with ketchup (or any other sauce you love with your nuggets). Enjoy!
Once completely cooled, any leftovers (if there are any) can be stored in an airtight container in the fridge for up to 3 days. To reheat, simple heat your oven to 180˚C (350˚F) and bake again until hot through and crispy (around 10-15 minutes depending on your oven).
Looking for a healthier version of your Friday night noodles? These Super Easy Sesame Leek Noodles are the answer to all your problems (AND THEY’RE VEGAN!). Who doesn’t love a nice big plate of noodles at the end of the week? Think earthy sesame, rich soy, and all the caramelised goodness of leeks (topped of with some veggies for good measure). This Friday Night Sesame Leek Noodle Stir Fry is super easy to make and tastes absolutely… I don’t even have the words! A little mixture of spring veggies and warmth to comfort you as we enter the weekend. I know I’m a little late on the leek season, but I have been obsessed with them lately and simply had to share this recipe with you.
Start by…
Making the super yummy sesame sauce. I love using sesame oil in this recipe to really accentuate that sweet and nutty flavour. Use the darkest, richest soy sauce you can find and don’t be afraid to add more than the recipe says. Although the ingredient list calls for rice vinegar, I actually used some homemade fire cider vinegar to add an extra punch of garlic and a hint of spice (it was delicious!). And of course add as much spice as you want.
As always, we’re going to caramelise our onions (or in this case the lovely vegetable that is leeks) until they’re nice and soft and golden. Try to use as much of the leek as possible, including the green leaves (if there’s a little dirt then just wash it off). THE LESS FOOD WASTE THE BETTER! Thinly slice the leeks to create a noodle-like consistency. I also thinly sliced the carrots in this recipe to make sure they cooked as quickly as possible.
Once all the veggies are nicely fried off and soft and golden, add in plenty of noodles (cooked according to packet instructions or straight to the pan if they’re quick-cook) and plenty of sauce. Toss everything together until your noodles and veggies are covered in sauce and serve straight away with a sprinkle more sesame seeds and some chives. The perfect, quick and easy yet divine Friday night noodles.
These Vegan Friday Night Sesame Leek Noodles also go really well when eaten with my Vegan Kung Pao Tempeh recipe – a little spice, a lot of garlic, and a whole load of good food (and it’s alllllll plant based).
If you make these Friday Night Sesame Leek Noodles make sure you leave a like and a comment down below! I absolutely love hearing from you guys, and you can be sure that I’ll try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made!
Have a beautiful weekend, happy May, and I wish you a safe and warm Spring! I look forward to hearing from your soon!
Katherine x
friday night sesame leek noodle stir fry
Ingredients
FOR THE SAUCE
2 tbsp sesame oil
3 tbsp dark soy sauce
1 tbsp rice vinegar
2 tsp sriracha OR 1 tsp chilli flakes (add more or less if desired)
FOR THE STIR FRY
1 tbsp sesame oil
1 large leek, thinly sliced
1 small carrot, thinly sliced
1 clove garlic, minced
1-2 tbsp sesame seeds
2 servings noodles of choice
more sesame seeds and minced chives or scallions, to serve
THIS RECIPE
serves: 2
prep time: 10 minutes
cook time: 15 minutes
Method:
To make the sauce, add all of the sauce ingredients to a bowl and stir together until combined. Set aside for later.
In a large frying pan or wok, heat the sesame oil over a medium heat. Add in the leeks and fry for 5 minutes until soft.
Add in the garlic and carrots along with a splash of water to deglaze the pan. Fry for 10-15 minutes until the veggies are soft and golden.
Whilst the veggies are frying, cook the noodles according to the packet instructions. Drain the noodles and add them to the pan of veggies along with the sauce and sesame seeds.
Toss everything together until the veggies are evenly distributed and the sauce is covering everything.
Serve straight away into bowls and top with a sprinkle of sesame seeds. Enjoy!
Lately, I have been loving this Cheesy Mushroom & Chive Tofu Scramble. I have always loved a good scramble, but this recipe beats them all! It’s cheesy, there’s a punch of garlic from the chives, and the mushrooms bring a delicious caramel undertone to the whole dish. Serve on top of a fresh bagel and you’ve got the perfect breakfast, lunch, or brunch.
I absolutely adore making my tofu scrambles really interesting. Plain tofu scrambles can get a bit boring after a while, which is why I wanted to switch things up a bit with some classic spring flavours. Chives are currently the only thing I can harvest in my garden at this time of year, and I’m making the most of that! This dish is super easy, super delicious, and will definitely leave you wanting more!
Let’s get into the details…
First of all, as always, I make sure that all of my ingredients are organic and locally sources when I can get them. I love using walnut oil for frying, as it’s super taste and gives you those essential omegas really easily. Mince up the mushrooms really well and fry them until golden, crispy, and beautifully caramelised. To get that perfect scramble texture, I love to mash my tofu with a fork, getting rid of any large lumps that won’t take in the other flavours.
Add to the pan and fry until beautifully golden. Season well and add plently of vegan cheese. Lately I’ve been obsessed with an applewood smoked ‘cheddar’ that I found at my local supermarket. It brings a really subtle smoky undertone to everything and I absolutely love it. Add as much cheese as you want and stir until all melty, gooey, and smells divine.
Add plenty of chives to add some garlic flavouring and help cut through all that cheese. I find adding black pepper to the dish also gives it a real spicy pepperiness which just enhances the whole plate. Serve straight away on freshly toasted bagels and enjoy! A drizzle of hot sauce also works really well here, but I like to keep things simple. Enjoy!
Finally, if you make this Cheesy Mushroom & Chive Tofu Scramble make sure you leave a like and a comment down below! I absolutely love hearing from you guys, and you can be sure that I’ll try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made!
Have a beautiful weekend, happy last day of April, and I wish you a safe and warm Spring! I look forward to hearing from your soon!
Katherine x
Vegan Cheesy Mushroom & Chive Scramble
serves: 1
preparation time: 5 minutes
cook time: 15 minutes
total time: 20 minutes
Ingredients:
2 tsp walnut oil
2 chestnut mushrooms
100g plain firm tofu
30g vegan cheese
1 tbsp fresh chives
black pepper, to taste
Method:
In a frying pan, add the walnut oil and heat on a medium-high heat.
Mince the mushrooms and add them to the pan. Fry for around 5 minutes until all liquid has reduced and the mushrooms are golden and well caramelised.
Whilst the mushrooms are frying, mash the tofu using a fork until it is fine and crumbly. Add to the pan with a little water and fry until well reduced, lightly crispy and golden.
Finely grate the vegan cheese and add it to the pan along with the chives and black pepper. Mix and fry until thoroughly mixed, melted and hot through.
Serve on freshly toasted bagels, in a breakfast taco, or on the side of a salad. Best served straight from the pan, whilst still hot and the cheese is melty. Enjoy!
Amongst The Flour 