Cheap, vegan, slimming world suitable bowl of smoky deliciousness. It has a hint of sweetness along with a shot of spice and the sweetness couldn’t be simpler. As well as a recipe today, I’ve shared my menu plan which is at the end of this post.
1 medium onion – peeled and diced
1 medium sweet potato – peeled and diced – bought five in a bag for £1 in morrisons
3 cloves garlic – crushed
Very large handful of spinach – washed, shredded if large leaves
1 tin of chickpea, drained and rinsed
1 tin of tomatoes
1 tsp of cumin
2 tsp smoked paprika
Salt and pepper to season
60ml / quarter of a cup of ketchup (or barbeque sauce or tomato relish) to add some sweetness ( this made three portions, so 1 1/2 tbsp per serving for syn counting)
1 tbsp of oil – I use rapeseed – that’s 1 teaspoon/5 ml per serving if you’re syn counting.
Add the spices and cook through
Add the garlic and cook gently
Add the chickpeas and all ingredients except the spinach and cook until the sweet potatoes are soft to your liking.
Season with salt and pepper and add the spinach for the last five minutes of cooking.
Serve with crusty bread and salad ( in my dreams!) or in my case some brown rice.
It was lovely to sit in the sun today and menu plan.
Meal planning. Did a stock take and this is what I can cook with what we already have. I’ll have a small shopping list to put together afterwards
Cottage pie/ veggies
Shepherdess pie/ veggies
Pollock, chips and peas
Falafels – for lunch boxes – meat free
Dal, brown rice – lunch boxes- meat free
Carrot, cumin and kidney bean burgers – Jack Monroe recipe
Butternut squash chilli non carne
Quiche and salad
Chicken, bacon and leek pie with veggies
Pasta, bacon and spinach with cheesy sauce
Fish pie with veggies
Mock roast, pigs in blankets instead of joint of meat.
Sausages, onion gravy, mash and veg
As well, lots of cereal in the cupboard, tinned fruit, bread ingredients, cake ingredients, long life milk and so on in stock. Lots of tinned pulses to make into dips to have with carrots.
Not in any order, plus sweet potatoes to use up. Will cook so anything fresh gets used first. Left overs are cooked on purpose and become lunch for the next day. There might be variations, I might decide on hummus instead of falafels, cottage pie might become bolognese. I put a list together so I remember what I have in the freezer and cupboard and a menu plan is not something I’m shackled to. I might just think, heck to cooking one night and just have toast, peanut butter and a cup of tea! But, there’ll be no eating out, no ready meals and no takeaways as we happily eat at home.
Over to you lovvies, what’s on your thrifty menu plans this week.
Love Froogs xxxx