Sunday, 31 July 2016

Tandoori Cauliflower steak with Roasted Carrots & Chickpeas - Served with a Tahini dressing | Meat Free

Just lately I have really been enjoying creating meals where the veggies are the stars on the plate and not the meat. 
This meal was a super delicious and nutritious creation, that even went down extremely well with my meat loving man. It filled us up and above all tasted soooo good. In fact after sitting here writing the recipe up this afternoon, I am going to cook it for dinner this evening because my mouth is watering.

When I shared it on my social media pages, you guys went crazy messaging me for the recipe, so here it is.......da da!!! enjoy!

Serves 2
Prep time - 15mins
Cook Time - 20mins

You will need:
1 Cauliflower (sliced into steaks)
4 Carrots (cut length ways)
400g Chickpeas (drained)
1 tbsp of tandoori spice
4 tbsp Tahini Paste
2 tbsp yogurt (can use water)
1 tsp Cumin 
1 tbsp coconut oil (melted)
Salt & Pepper

- Pre-heat the oven to 200°c
- Place carrots and chickpeas on a baking tray. Drizzle over the coconut oil and sprinkle with cumin. Cook in the oven for 20 mins or until chickpeas are crispy.
- Coat the cauliflower steaks in the tandoori spice. Heat a large based non stick frying pan on a medium heat. Melt the coconut oil. Lay the cauliflower  steaks in the pan. After 5 mins or when the cauliflower has turned golden brown, flip over and cook the other side also for 5 mins. When both sides have a lovely golden colour, pop on a tray and into the oven for *5 mins to cook through.

*cooking time will be dependant on how thick your cauliflower steaks are cut. Try to avoid over cooking them, otherwise they will go soggy! give them a poke with a fork during cooking to test their firmness.

- Mix the tahini paste and yogurt together until smooth and runny.
- Plate up the cauliflower steak, stack the carrots and chickpeas on top then drizzle with tahini dressing.

I chose to season with salt and pepper and I served them with a mixed leaf salad, but you could serve on finely sliced brussels or cabbage for a super delicious meat free meal

Lots of love to you,
Lynz xxx

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Monday, 27 June 2016

Just A Little Update | Lynz

One of the things I enjoy about reading other blogs and watching vlogs is getting to know the person at the other side of the screen, so I thought I would give it ago myself and see how we get on. I am not committing to a 'dear diary' at the end of each day or rambling on about meeee every week, but what I will promise is every now and again I will pop up and give you a little update on my goings on.

I have  found inspiration and gained comfort from many blogs I follow. I am not talking about blogs that mislead everyone in to thinking they are leading such an exciting jet set life round the world, eating only the most expensive cuisines, whilst sitting in their designer bikinis uploading an Instagram of their 'hot dog' legs next to the I am talking about the real humans that walk amongst us, doing makeup free school runs, enduring life fails, eating pizzas in tracky bottoms and trying to navigate this peoply world we roam. Yes I said 'peoply' it is a word! in fact it is my new favourite word, for times when you just think "jeez it's too peoply out there, I'd rather stay home".......stick with will get used to it!

I also have quite a few exciting events happening over the Summer, so I think it would be nice to document and share them with you guys. As well as a few projects/campaigns that mean a lot to me, that I want to bring to your attention.

That's all I wanted to say for now, 

stay tuned!

Loves you all,

.....but you can just call me Lynz ;) teehee.<<

PS - I would love to know the kind of posts you enjoy reading? comment below.....