Product Review: Amy's Kitchen Black Bean Vegetable Enchilada

I discovered this little gem in Holland and Barret a couple of years ago and ever since it has been by guilt free guilty pleasure, it is the best thing to warm you up on a cold day and need a quick lunch at work!  They have been a god send when I have to buy lunch and can't find anything vegan anywhere!

It has a different taste to any enchilada sauce I've tasted before and I love it, it is vegan, soy free, gluten free, low in salt and has no cholesterol.  What is not to love?

Read all about the enchiladas here and also all about Amy's Kitchen and all the lovely other products they make.

If you haven't tried these yet, I suggest you get to that right away!!

Veggie Burger Friday:Sun Dried Tomato and Pesto Burgers

This is my second Veggie Burger Friday post and this week's recipe from Joni Marie Newman "The Best Veggie Burgers on the Planet" is Sun Dried Tomato and Pesto Burgers!

First of all I made my own vegan pesto as the shop bought one I currently have tastes of liquorice, bleurrrgg!

Into my pesto went...

• Baby spinach leaves
• Pine nuts
• Garlic
• Olive oil
• Parmazano (dairy free Parmesan substitute)
• Black pepper 

I think I got the ratio between rice and all other ingredients completely wrong.  As a result the burgers were quite dry but tasty none the less.  Next time I will measure my ingredients properly!

Meat Free Monday - Dairy Free Fennel and Broad Bean Tart

For this week's Meat Free Monday post, I'm going to use a recipe I cooked the other night!

I had been looking at this recipe and wanted to turn it dairy free.

I started by subbing the creme fraiche for plain soy yogurt (I normally use Provamel or Alpro) and then I used Cheezly for the Parmesan, you could use which ever your favourite dairy free cheese is.

Instead of pre-made shortcrust pastry I made mine but which ever you prefer is fine!

I first rolled out the pastry into a circular dish and blind baked for about 10 minutes in a pre heated oven at 180-200 degrees C.

Whilst the pastry was baking I then sliced the fennel bulb and fried until soft with some salt, pepper and thyme. I also cooked the broad beans (about 100g) in a pan of boiling water.

Next in a jug I mixed the soy yogurt ( 200ml) and 2 eggs and the Cheezly (50g) and seasoned.

I then scattered the fennel over the bottom of the pastry case and the broad beans on top, then poured the yogurt, egg and Cheezly mix over the top.

Finally I baked in the oven for 20-25 minutes and golden brown.

I served mine with sweet potato chips, sweetcorn and salad vegetables.

I would love to hear what you would serve yours with?