Archive | February, 2012


20 Feb


Makes six

  • 1 cup plain flour
  • 1 tbsp sugar
  • 2 tbsp baking powder
  • 1 cup unsweetened soya milk
  • 2 tbsp vegetable/rapeseed oil

1. Mix flour, sugar, baking powder in bowl.

2. Combine milk and oil then add to the bowl. Whisk until smooth and runny, add more soya milk a tbsp at a time if batter is too thick.

3. Pour a ladel or 1/2 cup of batter onto a hot oiled frying pan. When bubbles form in centre of pancake, flip. Cook for another 2 minutes. Remove from pan and keep warm while you make remaining pancakes.

4. Serve with anything you fancy! Lemon and sugar,  fresh fruit,  maple syrup, jam or vegan ice cream!


Spicy kale chips

20 Feb

Serves 4

If you don’t like your food hot and spicy just omit the chili and cayenne!

1 large bunch/bag kale – rinsed, torn into bite size pieces, dried with a salad spinner
1 tbsp any oil
1 tbsp of your favourite vinegar (I like apple cider)
1 tsp soy sauce
1 tsp cayenne
1 tsp chili powder
1 tsp black pepper
1 tsp sea salt


1. Preheat oven to 180 degrees/gas mark 4.

2. Mix oil, vinegar, soy sauce and spices in a small bowl or measuring cup. Put kale in a roasting tray, pour the mixture over kale, and mix well (with hands is easiest). Ensure kale is spread out evenly in a single layer, use another pan if there is too much.

3. Bake for 10 minutes, check crispiness, and bake for 5-10 minutes more if required. Sprinkle over the salt just before serving.


20 Feb

Makes 8

  • 2 cups plain flour
  • 1 1/2 tsp baking powder
  • 1tsp salt
  • 2tsp vegetable oil
  • 3/4 cup soya milk (room temperature)

1. Stir flour and baking powder together in a large bowl. Add salt and vegetable oil to soya milk and whisk briefly to incorporate. Gradually add milk to flour and work mixture into a dough.

2. Turn out onto a floured surface and knead for 2 minutes. Return dough to bowl, cover with a damp cloth and rest for 15mins.

3. Divide dough into 8 balls. Cover with a cloth and let rest for another 15 mins.

4. On a floured surface, pat each ball into a 5 inch circle and roll out to a 7/8 inch tortilla a little less than a 1/4 inch thick. Cook in a DRY skillet or heavy bottomed frying pan for a few seconds on each side until you see the tortilla blister.

Perfect with our yummy falafels and zingy tomato and chili salsa!

Simple tomato chili salsa

20 Feb

Serves 4

  • 5 ripe plum tomatoes, roughly chopped
  • 1 red chili deseeded and finely chopped (leave seeds in if you like it hot!)
  • 1 small red onion, very finely chopped
  • 2tbsp sundried tomato paste
  • 2 tbsps chopped fresh flat leaf parsley
  • 1 tbsp lime juice
  • 3 tbsp extra virgin olive oil
  • 1 tsp sea salt

1. Mix all ingredients together then squeeze over the lime juice.

A perfect partner for zingy falafels!


20 Feb

Serves 4

  • 400g can chickpeas (drained)
  • 2 garlic cloves minced
  • 1 small red onion roudhly chopped
  • Handful flat leaf parsley
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp harissa paste or chili powder
  • 2tbsp plain flour
  • 2tbsp sunflower/rapeseed oil
  • 1/2 tsp salt

1. Pat the chickpeas dry with kitchen paper. Tip into a food processor with onion, garlic, parsley, spices, flour and salt.

2. Form into little falafels (about 1 1/2 inch diameter). Keeping them small gives a crispier texture.

3. Heat oil in frying pan and fry falafels over a medium heat for around 6 minutes on each side or until golden all over.

Try making our simple tomato chili salsa to accompany your falafels, a perfect combination!

Carrot Soup

20 Feb

Serves 4

  • 2tsp cumin seeds
  • 2tsp coriander seeds
  • 2tbsp olive oil
  • 1 onion chopped
  • 2 garlic cloves minced
  • 1 red chilli or 2tsp chili seeds
  • 600g carrots, washed and grated
  • 140g split red lentils
  • 1 1/2 litre hot vegetable stock
  • Salt and pepper to taste
  • Fresh coriander to garnish

1. Heat large saucepan and dry fry cumin and coriander seeds for 1 minute until they start to jump around the pan.

2. Add olive oil into pan and heat for 1 minute. Take care to ensure the seeds do not brown. Add onion, garlic and chili and fry over a low heat until onions are soft golden, around 10 minutes.

3. Add all other ingredients and simmer for 20-30 minutes until carrots and lentils have softened. Whizz up in the pan with a stick blender or transfer bit by bit into a food processor to blend.

4. Season to taste and garnish with fresh coriander. Perfect served with dumplins or crusty bread!


20 Feb

Makes 10

  • 4 cups S/R flour
  • 2 tsp sugar
  • 1/2 tsp salt
  • 1 1/4 cup water
  • sunflower/rapeseed oil for frying

1. Sift all dry ingredients together and mix.

2. Add water bit by bit as you mix and knead the dough gently. Try not to overknead the dough or it will become too tough.

3. Divide the dough into 10 balls and knead each ball a few times with floured hands.

4. Heat a couple of tsp of oil in frying pan over a medium heat. Flatten balls slightly and add to the hot pan. Flip over once golden, approx 5-10 minutes each side. Turn dumplins on their side and cook each side for a few minutes to ensure an even golden colour.

Hello world…

19 Feb


Here at a thrifty vegan I aim to bring you easy, economical, vegan recipes that will make your mouth water!

Being vegan has many positives however one that many overlook is how much money you can save by ditching the processed stuff for fresh healthy produce.

The question that I am asked most is ‘what do you eat?’ when in reality my diet is without doubt all the more varied since going vegan 6 years ago. I believe that eating well and cooking every day is not difficult, expensive or time consuming and my recipes will reflect that.

Recipes to be added this week…