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  1. Thanks Sarah!

    That’s the best thing about this type of recipe you can just let your imagination go wild and see what happens. Yours sounds delish!!!

    Enjoy πŸ™‚

  2. Hello!

    i’m a fan of your recipes, cant wait to try do another one!

    Have you tried using another berries for this one?

    thank you for sharing!

  3. Hey Agnieszka,

    Thank you for the great feedback about my recipes! πŸ™‚

    I haven’t tried this recipe with other berries unfortunately. But this recipe will be versitile so you should give it a go with your favourite berries and let me know how it goes.

    Thanks

  4. Hi James! thanks for comment,
    I made the pancakes, finally with blueberries, the taste is amazing. maybe i messed something up, but I ended up with 8 quite big pancakes and they were really hard to turn, but it work out eventually! I use almonds flour not ground almonds, maybe it’s because of that.

  5. Hey Agnieszka,

    I am glad you tried them with the blueberries in the end πŸ™‚

    As for the difference, yes that would come from the almond flour. The ground almonds adds a thicker texture where as flour with the same measurement would make it go a lot further hence why you probably got a lot more πŸ™‚

    Try it with ground almonds next time and see how it goes πŸ™‚ I also have a new wintry pancake recipe coming soon that if you follow me on social media you may have seen! Thanks

  6. Hey Sharon,

    Thanks for the comment!

    Yes you have to try this pasta dish out, it’s so delicious and by far my favourite at the moment! Drop me a comment when you have tried it to let me know what you think.

    Enjoy πŸ™‚

  7. I tried this recipe over the weekend and omg it’s delicious! Perfect for this time of the year, healthy and great when food prepping for the week (managed to fill up 6 tuperwares).
    Thank you James

  8. Thank you Caroline, I am so glad you enjoyed it and also got so many meals out of it πŸ™‚ I eat a lot haha so create my portions sizes by that πŸ™‚

  9. Hey Smita,

    Thank you for the comment!

    Yes honey should be fine to use instead. Just make sure its a runny honey though!

    Enjoy πŸ™‚

  10. Hi James!
    this time – it’s a winner! two days in a raw, me and my friends are totatlly in love with them. Second time I didn’t have apple so I used pumpkin puree and it also worked. Thanks, looking forward to anything new from you!

  11. Hey Agnieszka,

    Thank you for the kind comment! I actually had them for yesterday for Sunday breakfast πŸ™‚

    So glad you and your friends love them!

    James

  12. Totally love the look of this soup! It puts my lentil soup to shame! Such a wonderful combination of flavours and textures, I really want to make this at home.

  13. Can’t wait to try this! Could you use cashews instead of pine nuts to make the pesto? Or would it not work as well? Thanks πŸ™‚

  14. Hey Katie,

    That’s an interesting idea, I haven’t actually tried it but it definitely could work. Give it a try and let me know how it goes πŸ™‚

    James

  15. I tried to make the chickpea flat bread and the measurement seemed off because 80g of chickpea flour wasn’t enough, it was too watery and I had to add more flour which only made 2 very small flatbread

  16. Hey Vera,

    Hmm sorry about that! Let me re test it again today and check for you. I did edit this recipe recently and may have made a slight typo.

    Thanks for letting me know and keep posted here for a reply πŸ™‚

  17. Hey Vera,

    Just made the recipe again and it worked perfectly, I made a turmeric version to dip into soup for my lunch (you can see it via my Instagram stories today). Unsure why it didn’t work out for you πŸ™ maybe give it another try!

    James

  18. i think that we should add the miso paste at the end to get the perfect benefit of it ..

    love your recipes.

    nada from bahrain

  19. Hi James thanks for the great recipes I love them! I live in South Africa and can’t find miso paste anywhere, can I leave it out or can you suggest something similar to substitute it with?

  20. Hey Chelsea,

    Thank you for your support on my recipes πŸ™‚

    As for miso, that’s very frustrating! Are you not able to order it online either? To be honest it really makes this sauce “powerful” with real depth of flavour. I have done a little searching online for ideas on what you can use instead of miso paste and it says tahini and add salt! I haven’t tried it but maybe that is something you can try? (That’s if you can actually get tahini in SA?)

    Sorry I couldn’t help much more!

    James

  21. These look AMAZING! It’s getting super hot here in Ibiza, so I’ve shared the recipe with my coaching group – can’t wait to try them out πŸ™‚

  22. And a lot of the time they taste better! We have just started getting veg boxes from our local supplier, Living Larder on the Isle of Wight, after visiting their open farm day. My wife says that the box offers better value than buying from the supermarkets, so we save as well. In addition, you get produce that is in season and ties in with your body’s natural cycle. We now wait and see what is in the box, and then get other ingredients to make meals, rather than just picking recipes from a book. We’re loving it, and would highly recommend this way of shopping.

  23. Hey Ken, thank you for the comment!

    I totally agree with what you have said! It is so important to have veg that is local, organic and in season and it definitely tastes way better right πŸ™‚

    Love how you just find out what is inside your box and go from there πŸ™‚

    James

  24. Hi James, did you use fresh or dried apricots from this curry? Apricots are in season now so I thought of doing this curry with fresh ones and sweet potato in place of the squash.
    Thanks, have a lovely evening x

  25. Hey Nika,

    Thank you for the comment! I actually used dried but fresh apricots will work perfectly! I have also had it with sweet potato instead of butternut squash and its just as good so don’t worry πŸ™‚

    Enjoy it and please let me know what you think!

    James

  26. Thanks for replying so fast! I’m making it tonight for dinner. I’m sure it will be delicious, but I will let you know πŸ˜‰ Have a great day! Going to download your e-book now … wohoo”! x

  27. Hey Nika,

    Brilliant, I hope you enjoy and please let me know what you thought of it in the comments πŸ™‚

    Thank you for saying you are downloading the eBook, I think you will enjoy the recipes in there!

    James

  28. Hi James, the curry was delicious, everyone loved it! I changed a bit the quantity of the apricots – 200g instead of 100g, since they weren’t super sweet and juicy so I was afraid their taste would get lost. The curry tasted great, but it was very similar to your sweet potato and chickpea curry and the sweet potato dominated over the apricots. I think I would like to redo this recipe using maybe califlower and carrots in place of the sweet potato so to taste more the apricots. What do you think? Any suggestions?
    Have a nice day, x

  29. Hey Lara,

    I am great thank you! I hope you’re doing ok?

    As for the eggs, I guess you could yeah, as for how many I wouldn’t have a clue as not used eggs in 4 or so years. Give it a try though and let me know how it goes πŸ™‚

    James

  30. This looks yummy, but my daughter is allergic to coconut – could I use soya or almond milk instead, or does it need to be a thicker substance than that? Thanks.

  31. Hey Inga, thank you for the comment!

    Hmm well I haven’t tested either of these but here are 2 options for you to try:

    1. Just add more stock (you wont get a creamy texture but I think it would still taste great)

    2. combine soya milk with soya cream say half and half so 200ml of each and mix together and see how that goes

    Hope that gives you a couple options to try out and please let me know how you get on I would love to know how it goes πŸ™‚

    James

    1. Hey Myriam,

      Thank you for the comment!

      I haven’t tried it with either but I would suggest trying oat flour first. Give it a go and let me know in the comments how it goes πŸ™‚

      Thanks,

      James

  32. This recipe failed miserably for me. They stuck to every pan I tried to cook them in, even my nonstick crepe pan and ceramic nonstick pan. I did sub rice milk since we have nut allergies in our family, but otherwise followed the recipe as written. I think it may be just too much maple syrup causing them to stick. They are very sweet.

    1. Hey Rose,

      Sorry they didn’t work for you! I have made them so many times along with many other people and not had that happen before! Sometimes you need to get a spatula under them to help as they wont just flip like normal pancakes etc

      Did you try using the coconut oil to help this?

      James

  33. I am super excited to try these recipes. I have been searching for some easy super healthy ideas. I am also interested in a basic eating plam to follow to get on course better. Any suggestions?? Thanks.

  34. Hi James,
    I’ve made this for myself many times and made it for my friend last week and she loved it just as much as I do. I used sweet potato instead of butternut squash and it was delicious. I think I might make this every week πŸ™‚

  35. Anytime!
    Of course I’ve already made the sweet potato and chickpea curry, however that was a few months ago!! Just as delicious, which is why I made the dhal . I’ll definitely try the Apricot, Butternut Squash and Cashew Curry and let you know how that goes. I also love how easy the recipes are to follow so thank you!

    1. Hey Kimberley,

      I am so pleased you enjoyed the sweet potato & chickpea curry πŸ™‚ I think you will LOVE the apricot and cashew one!!! Let me know your thoughts on it when you have tried it πŸ™‚

      James

    1. Hey Lesley,

      Try a health food store! If you are from the U.K. then look out for a brand called Linwoods and they are stocked in tesco or places like Holland & Barrett πŸ™‚

      Hope that helps!

      James

  36. I am a professional chef. But I don’t know about wok and how to cook or how to use a wok. But to read your article I get enough knowledge on wok. Really wok is a special cooking pan.

    1. Hey Smith,

      Thanks for the comment! Yes it is a special pan for cooking asian/thai style food! If you google it you should be able to see a picture! Most cooking shops should sell them πŸ™‚

      I hope this helps!

      James

  37. Hey again!
    I made this last night for my friend and I, we loved it! It was even better today so I had it for lunch and dinner . It does have a similar taste to the sweet potato and chickpea curry but the apricots and cashews made a really nice change!!

    Kimberley

    1. Hey Kimberley,

      Yay, I am so pleased you both enjoyed it! You’re right the apricots and cashews add such a nice change!

      Thank you for the great feedback! What is next on the list to try?

      James

    1. Yes, I would love that. I tried just doing a regular conversion to ounces and they ended up rather odd. I don’t want to mess up the recipe!

    1. Hey Cathy,

      Thank you for the question!

      The wraps can be quite fragile but they would last to the next day if kept in a sealed container. The same goes for the chickpea flat bread recipe πŸ™‚

      Hope this helps,

      James

    1. Hi Louisa,

      Thank you for the question.

      If they are both very runny then yes it should work fine. Not entirely sure on the quantities (difference in sweetness) but start out by using the same and let me know how you get on!

      James

    1. Hi Jeni,

      Thank you for the question! You could give hand whisking a try, you may just need to leave it in the fridge longer and slightly whisk it again after.

      I wouldn’t advise doing it in a vitamix as it will become to smooth and runny.

      Give it a try and let me know how it goes πŸ™‚

      Thanks,

      James

    1. Hi Sarah,

      Thank you for the kind words about my recipes!

      I have left the link there so that people can click through from here and can read more about it.

      Thanks for letting me know!

      James

  38. Really delicious and easy to make. Thanks for posting. And you’re right the mayo really works well with it. The burger is quite crumbly. Is that the texture you get as well?

    1. Hi Laura,

      Thank you for leaving a comment and I am so pleased you enjoyed the taste!

      If it was quite crumbly that could be down to not mashing it enough with the fork, maybe try doing it a little longer next time πŸ™‚

      James

    1. Hi Lee,

      Thanks for the kind comment!

      No, I don’t think flaked almonds would work the same as they wouldn’t create the base very well so stick to blending full almonds.

      Hope that helps and please let me know how it goes!

      James

  39. These look amazing James. Thank you for posting.

    Do you have a printer-friendly version of your recipes, please?

    Not keen to refer to electronic devices in my kitchen. Prefer to print recipes and attach to my fridge with an inspiring magnet πŸ™‚

    Thank you again,

    1. Hey Angela,

      Thank you for the comment! You can print out the webpage directly and select which pages just contain the text and not the photos. However this process isn’t very user friendly right now and it is something I hope to improve on my blog next year to make it easier for people.

      I hope that helped a little!

      Have a great Christmas,

      James

    1. Hi Clair,

      Thank you for the comment! It is something I am working towards for 2018… Right now I just have a free eBook and my blog recipes. It is probably best to write down the website address or bookmark it on your phone/PC so you can remember to come back or follow me via my Facebook or Instagram pages @healthylivingjames.

      Hope that helps,

      James

  40. Can’t wait to try this! I absolutely LOVE sprouts and have been looking for a way to dress them up compared to my usual recipe!

    Thanks for posting this and merry christmas!

    1. Hey Esta,

      Thank you for the comment! I’m really pleased I have helped give you some ideas on dressing up your sprouts dish!

      Let me know how it goes and have a great Christmas πŸ™‚

      James

  41. Hi James,

    Thank you so much for this recipe, it looks amazing!!! I was just wondering, could I use natural/organic coconut yoghurt instead of the coconut milk?

    Thank you
    Hayley

    1. Hi Hayley,

      Thank you so much for the comment and you’re very welcome!

      As for the coconut yoghurt, no I don’t think that would work. I would stick to the coconut milk from a can.

      Let me know how it goes.

      Thanks,

      James

  42. Are the quantities definitely accurate in this recipe? The 4 table spoons of peanut butter seemed like a lot but I went with it and now that the coconut milk is in, it’s a very pale colour, nothing close to the photo. It also tastes mostly of peanut butter. I’ve still to let it boil for the time but so far, it’s looking worrying!

  43. Hi Kari,

    The sauce should thicken and go a darker colour but it also depends on the brand of products you’re using. You definitely added the can of tomatoes?

    It has had amazing reviews so far so I am interested in how it went in the end?

    Thanks

    James

    1. Hi James, thanks for replying. I used a 100% peanut type peanut butter and definitely used a tin of tomatoes. I left it cook for a while but it wasn’t changing and I didn’t like the flavour so I just have up. If it’s popular, maybe it just wasn’t too my personal taste.
      Thanks!

      1. Hi Kari,

        Thank you for the feedback and sorry you didn’t enjoy it. Possibly using different brands didn’t help the flavour. Very surprised as that is the first negative review on it out of hundreds.

        Hopefully you will enjoy some of my other recipes instead πŸ™‚

        James

    1. Hi Cathy,

      So sorry, I have only just seen your comment!

      I’m not sure if almond flour would work as well as oats, but I haven’t tried it so definitely worth a try and let me know how it goes πŸ™‚

      James

  44. I’ve just made these for the first time and they worked like a treat! I thought I’d have to miss out on pancake day this year because I wasn’t prepared and looking at a lot of recipes didn’t have many of their ingredients in. These are so simple to make and had everything to hand! They look and taste like the β€œnormal” ones I’ve eaten for years before. Thank you for sharing, very happy I can eat pancakes on pancake day now!!

    1. Aww that is awesome Hayley!!! I am so pleased to be able to help you and bring back the enjoyment for you on pancake day!

      Thanks so much for the feedback πŸ™‚

      James

  45. Hi! These look delicious. I do not need these to be gluten free. Do you have recommendations for this? Thank you!

    1. Hi Camille,

      Thank you for commenting!

      I haven’t eaten gluten in 7 years so have no idea on normal flour you could use for this recipe etc. Sorry I couldn’t help more πŸ™

      James

    1. Hi Sara,

      Thanks for leaving a comment!

      Yes the burgers will freeze ok, they can come out a little soggy once defrosted but if you reheat them in a pan or oevn they come out fine!

      Enjoy,

      James

  46. Hello James

    Thanksfor the recipe, i tried it and its delicious πŸ™‚ i have questions though please

    1) the texture for me is like a cake or cup cake, should it be like this ?
    2)when you say make the dough as balls, for me its more like a batter not firm dough ! But i used rice flour and almond flour
    3) the ginger for me disappeared:) but in your pic i see the nice shredded ginger, any ideas ? I did shred fresh ginger as well

    Thansk again πŸ™‚

    Saraa

    1. Hey Saraa,

      Thanks for trying these scones and for leaving some feedback!

      1. Yes, gluten free baking is very hard to get light and fluffy inside πŸ™
      2. Hmm, most flours definitely absorb liquid at a different rate. Did you leave the chia seeds in long enough to form a gel?
      3. I probably didn’t grate it as fine as you, maybe try a bigger grater next time

      I hope those helped πŸ™‚

      Thanks again,

      James

  47. I made a similar recipe with sweet potato instead of butter nut squash for a vegan guest. It was yummy, very filling but the sweet potato did not do well after freezing. Matter of taste I suppose, I do not like sweet potato mushy.

    1. Hi Marie,

      Thank you for trying the recipe and for leaving a comment! Really pleased you enjoyed the taste πŸ™‚

      Sweet potato goes much softer in this recipe, maybe give the butternut squash a try next time!

      Thanks,

      James

    1. Hey Emily,

      Thanks for commenting!

      I have a cumin allergy so can’t use curry paste or powder so all my curries come from my own mixture of spices πŸ™‚

      Hope this helps.

      James

  48. Hi James, after whisking for quite a while, the chocolate still wouldn’t combine, its separated??? I let the cacao butter sit until room temp and the maple was at room temp, the cacao powder just wouldn’t mix in properly….

  49. Hey Karen,

    That is strange, as this hasn’t every happened to me! Sorry that this happened for you πŸ™

    The cacao butter needs to be melted first over a bain marie then add the maple syrup and then slowly add the cacao powder whilst whisking it in. I will change the method as this isn’t explained very well!

    I hope it works next time for you.

    James

  50. This is definitely one of my faves, love the sweetness from the apricots and the crunch from the cashews. Delicious!

  51. We tend to make a lot of curries, so this was a nice change. I’d never tried miso before and the combination with the PB is so delicious. Yet another simple and tasty recipe to add to our ever growing Healthy Living James repertoire

  52. Do you think I could substitute the peanut butter for a different nut butter like almond butter? Not sure whether this would work but thinking of giving it a go for my dinner tomorrow night.

    1. Hey Harriet,

      I haven’t tried it with other nut butter but I totally think almond butter would work! Give it a try and let me know how it goes πŸ™‚

      James

  53. Hi James

    Just wondering with the pizzas are they suitable to have the following day for lunch or do they not last that long?

    Thanks πŸ™‚
    Katie

    1. Hey Katie,

      Hmm well it has never lasted long enough for me to know haha! Wondering if the base would go soggy if left overnight. Best thing is to give it a try and see how it goes and let me know πŸ™‚

      James

  54. Great blog with some simple small steps everyone can take to make improvements. Even just committing to one of these changes every week and building up over time would give great results!

    1. Hi Emily,

      Thank you so much for commenting!

      I totally agree with you πŸ™‚ slow and steady wins the race! When it comes to changing your lifestyle its best to take it slow and not try to do everything all in one go.

      James

  55. Just made this for tea tonight tasted it and i think its bloody lovely left out the peanuts on top as its already pretty calorific. I’m having mine on a bed of shredded cabbage partner and kids are having it with rice hope they like it as much as i do…but then again i love anything with pb in πŸ™‚

    1. Hi Samantha,

      Thank you so much for leaving a comment and I am really please that you enjoyed the taste of it! Hope the partner and kids enjoyed it πŸ™‚

      Thanks,

      James

  56. Hi James, I just made the cake part of this recipe for my birthday cake. I wasn’t sure what you meant by 8X8 tin. I borrowed my mum’s 8” diameter cake tins and and one lot of mixture split into both tins, so I’m assuming your cake was bigger than mine will be. Anyway looks ok so far. Will attempt ganache next. Seems like you have to make your own birthday cake if you want a gluten free, dairy free, sugar free, egg free chocolate cake .

  57. Hey Amie,

    Sorry 8×8 just means 8″ diameter so yours was the correct size πŸ™‚

    I saw it on Instagram and it seems like it turned out really well! + I know the feeling about having to make your own cakes for birthdays hahaha πŸ˜›

    Thanks for sharing!

    James

    1. Hey Laura,

      Yay!!! so pleased you enjoyed it πŸ™‚ and that is a great idea about using it as ice lollies. Let me know if you give it a go.

  58. Great recipe! thank you. I ran out of Cayenne when I tried to make this again so used some curry powder (mild) instead. Gives it a nice kick with a slight twist on the original.

    1. Hey James,

      Really pleased you enjoyed the recipe and glad it worked well with curry powder. The reason why I don’t use curry powder is I actually have a cumin allergy and it’s in all of those otherwise I would use it in my recipes for ease.

      Thanks for sharing your feedback.

      James

    1. Hey Linda,

      Thank you for pointing that one out as I missed it. You want to drain the water that the cashews soaked in then simply add all of the cream ingredients to a blender and whiz until smooth.

      Let me know how you get on!

      Thanks,

      James

  59. Made these for breakfast today, not usually a big fan of buckwheat but these are good! First one stuck a bit but I find that with all pancakes tbh! Put sugar and lemon on mine (don’t mind very occasional bit of sugar in my diet) and they were really tasty, thank you!

    1. Hey Cheryl,

      Really pleased you enjoyed them and thank you for sharing your feedback and rating πŸ™‚

      I always find the same with the first pancake or crepe sticking, not sure why it always happens no matter which recipe.

      James

  60. Hi James.
    Oh my goodness!!
    I have just tried this recipe and it is delicious. It was so simple to make and the aroma’s in the kitchen smelt amazing.
    My partner doesnt eat veg at all and im still trying to get him to embrace the thought of a plant based diet. He tried this and couldnt get over how tasty it was. Thankyou so much for sharing this recipe.
    Look forward to trying more of your recipes.
    many thanks
    samantha x

  61. I followed the recipe exactly and it’s soooo good! I forgot to make the rice so I ended up eating it by itself and I’m glad I did because I had room for seconds. Wondering if it freezes well?

    1. Hey Kara,

      Really pleased you enjoyed the recipe and thank you for sharing your feedback!

      Yes it freezes well, perfect for a healthy meal another day πŸ™‚

      James

  62. Hey,

    Tried this out tonight. Not sure where I went wrong but I really struggled with the acidity of mine. I suspect that I was probably too generous with the crushed chilli, that or the tomato puree I used is just too concentrated. I used mostly Tesco ingredients (Tinned tomatoes, puree) and Marigold powder to make my own stock. It would be good to cross check with some of the successful people here as to which products they used.

    I’ll give this another go and rate accordingly – thanks for the recipe.

    1. Hey James,

      Thank you for leaving your feedback.

      Sorry you felt it was a little too acid for you. Not had that feedback so far.

      I actually use Tesco myself for the tomatoes and puree and also the same stock. I guess its a very tomato heavy base to this dish and some may find that a little strong but the sweetness of the potato should help to counteract that.

      You could add a little honey or maple to help sweeten it if you feel it’s necessary for your taste buds.

      Let me know how you get on.

      James

      1. Hi there!
        I had the same issue with a previous meal and you’re right that’s canned tomatoes from Tesco(the cheapest one as far as I remember!;))))I used passata for this one and it worked out well, really delicious!!!
        James that’s another recipe of yours …and another success…^^THANK YOU:)

    1. Hey Aimee,

      Thanks for the question.

      I simply freeze it as per the instructions above. If you wish then you can allow it to sit on the side at room temperature for 15-30 minutes to lightly thaw out if you wish.

      Hope that helps, let me know how you get on πŸ™‚

      James

  63. I have recently discovered your recipes, after being diagnosed with (possible) M.E.
    so far I have made the cacao milkshake, which was delicious, the “snickers” flapjacks, which my teenage son, devoured.
    I am currently making your sweet potato/ hummus recipe. I believe this may be the way to go, as I’ve had 2 fantastic days, without symptoms.

    1. Hey Julie,

      Thank you for getting in touch!

      Sorry to hear you’re also suffering from possible M.E. It can be a tough illness to deal with so always reach out if you have any questions.

      Really pleased you found me and that you’re enjoying the recipes and finding them helpful with your condition.

      James

  64. Fig and Dolcelatte nut roast?? … can’t find a recipe anywhere… but sounds yummy.

    Could this recipe be adapted.

  65. Hi James, I think this was my fault. The tomato paste from Tesco is ‘double concentrated’ and I probably went a bit OTT with it. I’ve had another go and it’s come out really well. Thanks!

  66. Wow cooked this dish tonight, it was absolutely delicious! All three of us loved it, I served it with quinoa, really filling and plenty left over for another day. This is the third recipe of yours we’ve tried and really impressed so far, looking forward to trying more.

  67. Hi James,

    Can Almond flour be used in place of buckwheat flour? Or is there another flour you would suggest? I also have a cup for cup gluten free flour blend.

    1. Hey Jennifer,

      I think almond flour would work, not sure how much it would affect the outcome though. Definitely worth giving it a try and please let me know how you get on πŸ™‚

      Thanks,

      James

    1. Hey Jacquelyn,

      I haven’t actually, I had thought about trying it though as it might work. I just worry about the sweet potato going too soft if cooked for too long. Give it a try though and let me know how you get on πŸ™‚

      James

  68. Hi James! I tried this recipe last night and it was so good and fulfilling! My apartment smelled amazing and I could still smell the aroma when I woke up this morning! I am adding this recipe to my list of go to’s!

  69. I’m just cooking this now and it’s almost done, how can something so simple taste and smell so delicious!?
    Thank you for making my vegan journey so much easier and so tasty!

      1. I’m glad I’ve got a couple of portions to freeze. I’m about to tuck in once hubby gets home, but I’ve had a few sneaky spoonfuls already! This is exactly the recipe I’ve been looking for. So glad I found your page a couple of days ago, the chickpea and peanut butter curry was superb. My meat eating husband loved it too πŸ™‚

  70. Was looking for an idea for dinner tonight and the timing of this facebook post was perfect. I cooked it stove top method and it was delicious!!

    1. Hey Melody,

      I personally haven’t tried it in a slow cooker. I had been meaning to give it a go at some point though. I wonder if the sweet potato would get overcooked and go mushy. I would start with say low setting for say 7 hours, would love to know how you get on if you try it.

      Interested to hear if anyone else has tried it though?

      James

    1. Hey Miriam,

      Thank you for the question! Almond flour is slightly finer than ground almonds (usually more expensive as well) but should still work well.

      Hope that helps.

      James

  71. Really enjoyed this curry! I only added 2 tbsp PB, plus threw in some sweet potato and turmeric and it turned out delicious! I did cook it for 35 minutes though.

  72. So simple and quick to do! I love seeing them rise in the oven! They work amazing, and have a lovely texture, in my recipe book as I’m sure I’ll be making them a fair bit. Thank you for posting!

  73. Hi James, I absolutely love the Vegggie Thai Green Curry! It was easy to prepare and so delicious. Thank you for the recipe. Love from Germany, Anja

  74. James, this tasted absolutely fabulous! The aroma as I was pouring the mix from the blender smelt just wonderful! The balance of the flavours when eating it were just right, it had a ‘kick’ to it without being too overpowering on the spicy hot front – just how I like it. It’s inspired me to try more of your recipes. Thank you

  75. Hi James! Am so excited to make this, but please help a cook out and convert the kilo of mushrooms into cups or grams. Thanks!

    1. Hey Samatha, well it’s hard to do it in cups as mushrooms can vary so much in size but its 1000 grams.

      Look forward to hearing what you think πŸ™‚

      James

  76. Such a great dish! I’ve made this twice in the last month – once just for my boyfriend and I and another time when cooking for a large crowd (I tripled the recipe and added corn and the flavor still came through very nicely!). I got tons of compliments on this and will definitely be adding it to my regular recipes list πŸ™‚ Thanks for sharing!

      1. We are not vegetarian but enjoy eating vegetarian meals twice a week or more. Just made this lovely tasty stew, recommend by my sister, who loves it. My husband and I thought it was great. One for my recipe file thank you , no going to check out some of your other recipes to try.

    1. Hi Sara,

      I have never used spelt flour as it contains gluten so I am not too sure on this. If you’re living in the U.K try health food shops for the buckwheat flour.

  77. Hi I was wondering could you make this and then freeze it? If so how would you reheat it? Do you defrost it first or just cook from frozen? Thanks so much

    1. Hi Emma,

      Good question, I didn’t actually trying freezing it myself yet but I don’t see why that wouldn’t be ok.

      I personally would defrost it and then heat back up in the oven so it goes a little crunchy again. Let me know how it goes πŸ™‚

      James

  78. James this looks really good. I thought it might be helpful to make the sauce in advance ( great for entertaining)and then one could use it for a range of vegetables.
    Any idea how long it would keep in the fridge?

  79. This is so easy to make and is delicious. I have to admit, I was sceptical as during the simmering the taste of turmeric seemed to overpower the dish a little, however β€˜fully cooked’ the flavours are absolutely perfect and I’m so glad I’ve made it! I love this type of dish as I can freeze portions for the days when putting a healthy and nutritious meal together is just not going to happen! Thank you for sharing this wonderful recipe! P.s. I’m a hungry Horace and I got 6 portions out of this recipe.

  80. Hi- we don’t have self raising GF flour where I live and so I’ve been passing on a few of your recipes. Any ideas on how to make my own or what to add? I have GF flour.

    1. Hi Candace,

      A few have tried the recipes with gluten free flour and baking powder which has worked with the doughnuts. With cupcakes it might not rise as much but still should work.

      Give it a try and let me know how it goes.

      James

  81. I made it and love it! The sauce came out a little thinner so I let it cook for 7 extra minutes and it’s delicious. I’m sure I’ll make it again since it’s an easy one for me;) Thanks James for sharing!

  82. What a beautiful dish! My 9 month old could not get enough! My picky 3 year old wouldn’t eat the beans and lentils I put in but did love the sauce which is a big thumbs up! I had run out of tomato paste so did not add any, or any chilli and only added a small dash of cayenne pepper so that it was suitable for my little girls. A really lovely tasting dish.
    So glad I’ve found your site, will be trying alot more recipes. Thank you for sharing πŸ™‚

  83. Could not believe how delicious these tasted. Gluten free and vegan! Can’t wait to have them again and next time will try the dip with it.

    I would take a picture but… they were gone too quickly!

    1. Hey Henriette, glad to see you enjoying the recipes! It would work as a small pizza base but I did try it as a large base but it can get a bit fiddly. I will try and make something similar as a pizza base recipe in the future though.

  84. Do you think this would work as a pizza base?

    Also had anyone tried these before and made a batch of them in advance and frozen them?

    Thanks

  85. I loved the recipe. For my leftovers I plan to freeze for an easy dinner. What would you suggest on the best way to reheat the leftovers?

    1. Hey Maria, so pleased you enjoyed it and thanks for leaving a review! You can either reheat in a pan on a simmer (you may need to add a little bit of water) or use a microwave if you prefer.

  86. Amazing, you did it again! A great recipe, I added some extra mushrooms and served with a slice of lemon. Super good <3

  87. Amazing you did it again! Tastes delicious, I also added some mushrooms and served with a slice of lemon, turned out perfect. You’re the best <3

  88. This is cooking at the moment. We have used home grown butternut squash to make this and tried a spoon – absolutely delicious! Just waiting for the brown rice to cook now. Can’t wait to eat!

  89. I tried the snickers recipe and the Base and the caramel was delicious, however when I went to make the top chocolate the mixture became lumpy and thick and I couldn’t spread it on at all. Did I heat it for too long in the bowl whilst mixing it?

    1. Hey Tasneem, sorry this happened. Did you add the cacao powder slowly whist whisking? It can go lumpy if not. It potentially could be a difference in brands being used so you could always add more liquid such as coconut oil or even a little plant milk. Hope that helps for next time.

      James πŸ™‚

  90. I have now made this twice and it’s a fabulous recipe! Thank you! Easily enough for four, so I halved the recipe the second time. First time, as I had so much, I ended up adding the spinach to one half, as per the recipe, then I added mushrooms and red pepper to the other half and topped with mashed potatoes, leeks and vegan cheese to make a sort of vegan cottage pie.

    1. Hey Caroline, love that you enjoyed it and that’s such a great idea with the leftovers, never thought of doing that. I might try it next time so thank you for sharing πŸ™‚

  91. Hi James, looks amazing. I’m going to make it for my husbands birthday. He’s asked for a curry but he doesn’t like the taste of coconut milk. Do you think I can sub it with oat milk or another dairy free milk? Avril

    1. Hey Avril, good question! I don’t really think the coconut flavour comes through that much in this curry nor most of my curries apart from the Thai ones.

      But replacing with another dairy free milk may work (I haven’t ever tried it) but I would add some soya cream into it as well to help replace the missing coconut cream.

      You could also try a different curry which you definitely don’t get the coconut flavour such as:

      https://healthylivingjames.co.uk/apricot-butternut-squash-cashew-curry/

      https://healthylivingjames.co.uk/sweet-potato-chickpea-curry/

      Let me know how you get on πŸ™‚

  92. Thank you so much for this James. I am now in year 3 of ME for the second time.
    I, like you suffered for 8 years, 19 years ago. I was bedbound then house bound and wheelchair bound during that time. I had the amazing care of my husband. Now I have lost my husband and I struggle hugely with my meals. I did have ready meals delivered for a while, they were okay for a while but I knew I would not recover if I carried on with them. Your recipes will help me a great deal. Thank you so much.

    1. Hey Diane, oh I am so sorry to hear this. It must be incredibly hard on your own now without that support. I really hope you my content can help you out and please feel free to get in touch if you ever have any questions.

      James

    1. Hey Fran, I haven’t personally tried it but the issue is that it won’t rise properly. If you try it I would double the amount of baking powder. Let me know how you get on πŸ™‚

  93. Make these. The cakes were delicious but very well adhered to the cupcake liner. I had to scrape it off with my teeth. Any suggestions?

    1. Hey James, so pleased you enjoyed the recipe! If that happens I would suggest either lightly greasing the paper with coconut oil or use silicone cupcake moulds πŸ™‚ Hope that helps for next time.

      James

  94. Made this Thai Tofu Curry tonight & it was absolutely delish! Simple fresh ingredients & awesome flavour. It’s a winner that will definitely go on repeat.
    Thank you James!

    1. Hey Cathy, I haven’t actually tried storing them. I wonder if they would go to soggy. It might be better to store them seal at room temperature rather than the fridge. Let me know how it goes πŸ™‚

  95. Cooked this last night. Very tasty and easy but please give more detailed instructions about how to use the lemongrass for those of us who have never cooked with it before. Should it have been chopped up or left whole and removed before serving? Which bits should be used, the bulb or the stalk or all of it. We end up with shards of bamboo that had to be fished out. Also the photos show slices of lime and fresh coriander but they are not mentioned in the recipe.

    1. Hey Jano, so pleased you found it easy to make and tasty! I did try to explain as best as possible how to prepare the lemon grass in the instructions (number 1) I simply just remove the lemon grass stalk before serving (I will edit to mention this now)
      As for the lime and coriander that’s just optional extras if you have them.
      James

  96. Amazing recipe, so easy to make and uses really simple ingredients that you will most likely already have in the house! Creates a really delicious banana bread which a nice crunch from the nuts. I love it!!

  97. I didn’t have gf self rising flour so i used the regular gf flour I had on hand and it still came out great. I added a splash of vanilla and some carob nibs too. So delicious! ❀️

  98. This was simple and simply delicious-moist and hearty texture! I had to stop
    myself from eating the whole bread-I opted to omit nuts at my GD’s urging. I used regular SF rising four, couldn’t find the gluten free. Great recipe-thanks

      1. Hi James,

        I found gluten free flour. Is there something I should add to it to make it self rising that would work for this recipe? I want to make 2 more loafs.

  99. This recipe is unbelievable delicious! Baking the bananabread the 3rd time this week – everybody loves it! And it also looks so amazing!

  100. Great recipe! I used halve almond meal and half oat meal, with extra baking powder. Worked great! Thanks!
    I put half in the freezer. So I’m curious to see if that tastes fine too …

  101. Hi James, this was a BIG hit in my house πŸ™‚ We all loved it – first recipe I have tried (plus the banana loaf – separate comment for that one!! Thank you SOOOOO much for sharing these wonderful recipes. Game changer for me – usually spend such a long time in the kitchen, but this was a quick, fab, tasty recipe, LOVED it πŸ™‚

  102. Hi James – I will have to bake 3 at once as this was gone with the hour!! What a FAB recipe – I love that it is a healthy one too and so so easy to make. I will be making this again and again – thank you πŸ™‚

  103. Hi James – I will have to bake this banana loaf 3 at once as this was gone with the hour!! What a FAB recipe – I love that it is a healthy one too and so so easy to make. I will be making this again and again – thank you πŸ™‚

  104. Quick, easy and very tasty! I had it with rice noodles and added some spinach for a bit of extra goodness. Yum πŸ™‚ Looking forward to trying out some more recipes. Thanks for the healthy inspiration James

  105. Can this recipe be used to make Banana Nut Muffins? If so, how many muffins do you think the recipe will make? And what temperature would you bake them at?

    1. Hey Madinah,

      Good question! I think it would work for muffins. I would guess it would make about 12. I would bake them at the same temperature just for about 15 minutes first to see how they do then just go up if they need more. Let me know how you get on πŸ™‚

      James

  106. Hi James! Just made my first banana loaf. It looks and smells delicious, and was so easy to make, but has a slight β€˜tang’ to it. Could it be the baking powder (the recipe does say a tbsp and not a tsp right?) or the gf flour which I’ve not used before? Thanks!

    1. Hey Annie, hmm that is strange I haven’t had that and no one else has mentioned it. You definitely used baking powder and not soda right as soda ruins everything haha. Other then that it could be a difference in ingredients. Sorry it turned out that way for you πŸ™

      1. Aahhh that’s where I went wrong ‍♀️ I used bicarb of soda! (Google told me it was the same as baking powder, but presumably not) I shall just have to make another one! Thanks for setting me straight.

        1. Oh that’s a shame! Yes I found Soda literally destroys all dishes as it has such a strong taste. Let me know how you get on with baking powder πŸ™‚

  107. just made this, and added a couple of handfuls of spinach just before serving. it. was. DELICIOUS! i’ve been searching for a veggie stew like this ever since I became vegetarian 3 years ago. thank you so much!

  108. Loved this. Added some spinach leaves towards the end of cooking & had to use cocoa instead of cacao (put slightly less in than the recipe suggested just in case it didn’t work). Really tasty and meat-stew loving husband was also impressed. First recipe of yours … will be back!

  109. This is going in my list for meals next week. Looks yummy. I’ll buy the ingredients from my local farm shop this afternoon.

  110. I made this banana bread a couple of days ago and have been eating it for breakfast and snacks ever since spread with almond butter and sometimes a handful of blueberries on top. I switched the flour for Buckwheat flour and it worked perfectly. I love it, it is not as heavy as previous recipes I’ve tried before x

    1. Made a new batch today with baking powder, result…delicious!!! I reduced the oven temp to 180, as the last one burnt on top, but that’s probably just my oven πŸ™‚

  111. Another great recipe James, easy to make and enjoyed by all the family with leftovers for later. Definite keeper ❀️

  112. Delicious! Made it yesterday and the family are demanding more! Lovely combination of textures with the pecans and β€˜crust’ contrasting with the overall moistness. I would advise allowing it to cool for at least an hour, to let the bread firm up properly. Keeps well in the fridge. Thanks for the recipe.

  113. Hi James – I am going to try and make this on Friday, ready for Saturday. What stage is best to chill the No-Meat balls in the fridge? Thanks.

    1. Hey Clare, great idea! I would follow up to the stage of rolling them into balls, then cool them in the fridge overnight and just cook when ready the next day πŸ™‚ Let me know what you think.

  114. I made this for dinner last night and whilst it was easy to make and turned out well, it was rather too sweet for my tastebuds. Any suggestions please James on what I could add to tone it down a little? I have heaps still to get through!

    1. Hey Annie, thats strange! You must have had a very sweet butternut squash πŸ™‚ You could either add more coconut milk or spice to see if that helps!

  115. Lovely curry my husband and I really enjoyed it although I did add more cayenne pepper. We had half and put the rest in the freezer for another day.
    We had it with cauliflower rice which complimented it very well!

    1. Hey Dana, if you don’t have SR flour try using normal flour and doubling the baking powder quantity as people have had success with that πŸ™‚ let me know how you get on.

  116. Hi there James! I wanted to let you know how much I enjoyed your recipe! I live in Alabama( Vegans in Alabama exist!!) and it is already 77 degrees ( February!) so I opted on grilling all the veg and added some eggplant in place of the broccoli. Peanut butter on everything!!! Truly, the sauce is amazing. I look forward to trying more of your recipes.
    Stacy

  117. OMG … How easy are these! They taste amazing especially after I added crushed garlic and some grated lactofree cheese. They are so versatile and can even be opened up like a pitta bread. This has to be one of my all time favourite recipe

  118. Absolutely loved this dish. I have Coeliac Disease and James has created some delicious recipes that I love trying. I have been craving Pad Thai for so long and both myself and partner absolutely loved it and will be making it again. Thanks James πŸ™‚

    1. Hey Avril,

      I would suggest just leaving it out if you don’t have any. It just helps to bind the cookies a little better but they should work even without it πŸ™‚ let me know how you get on!

  119. This was lovely. I have been looking for a tasty fish recipe that is easy and dairy free. I had no parsley so used coriander, which worked well. My fish mix was cod and smoked haddock. I had no dill or peas, or vegan cheese but it was still tasty. I added half a red onion finely chopped. A lovely dish, and very quick and easy to make.

    1. Hey Graeme,

      They are the Schaer gluten free & vegan hamburger buns. I used to get them in tesco or Waitrose but haven’t seen them for a month or so, so unsure if they are still being made. By far the best buns I have tried so far so hopefully they’re still going.

  120. Oh how good and warming is this!
    The idea was somewhat interesting but…….WOW!!!
    Nice left overs for another helping!!!
    As they say in the forces
    Top Scran!!!
    Thank you!

  121. Hi James. Just wanted to say thanks for sharing. It’s nice to know that you are human too and have bad days like the rest of us. I don’t mean that horribly but I totally understand and have empathy for what you say about pushing yourself too hard. Ironically my tendency to do this has become worse since becoming chronically ill. It’s like I feel that I have more to prove. Your food always looks amazing and I hope that in years to come I may be able to replicate your success. I have a website up and running now, so I’m at least making progress.

    1. Hey Charlie, thank you so much for the comment and support πŸ™‚ really appreciate it! Sorry to hear you’re also suffering but stay positive and it’s great to hear you have also setup a website. It can be great to have something to focus on whilst in recovery. All the best on your journey and always happy to help out πŸ™‚

  122. This is delicious and very quick. I am thrilled to have another reliable, easy, and healthy recipe to add to my limited repertoire.

  123. Hi James! My curry turned out watery instead of creamy. I followed the instrcuctions, but somehow I failed. Where did you think I went wrong? Thanks.

    1. Hey Alexa, sorry that it didn’t turn out ok for you πŸ™ it could be a couple things. You didn’t cook it on high enough heat to help reduce it faster. Brands of coconut milk can differ, some are more liquid than others.

      Next turn I suggest either adding more ground almonds, less stock or cooking on a higher heat or for slightly longer.

  124. Hey James,

    Looks like a great pizza, it’s the one thing I do miss a lot!
    Can any other flour be used instead of chickpea flour?

    1. Hey Graeme, unfortunately chickpea flour is the only type that would work in this way. If you’re struggling to find it either check tesco or health food stores. It can go under a few different names such as chickpea flour, gram flour or Besan flour πŸ™‚ hope that helps!

  125. Hi James, when I tried to make these my batter turned out more dough-like than “smooth-batter-like”. Has this ever happened to you?

    1. Hey Vicky, sorry that happened for you. This could be a down to differences in brands of products used. If thats the case I would just add more milk until it becomes a more liquid batter (don’t add too much though)! let me know how it goes next time!

  126. Hey, is it possible to sub a more natural flour like almond or tapioca or coconut? What quantities if so? Thanks!

    1. Hey Sinead, those types of flour won’t rise very well hence why I use this self-raising flour. You could swap for almond and just add baking powder but they will still be more dense.

  127. Rookie question, do we need to drain the chickpeas? I was going to as there is already stock plus the coconut milk, but the can says to heat them including the liquid????

  128. This was SO good!!! Quick easy and delicious. Perfect comfort food fab blend of spices. Will be on high rotation in our place!

  129. I decided to try this as I’ve been struggling to find a granola that is both gluten free and refined sugar free. It has just come out of the oven looking and smelling delicious! I can’t stop nibbling at it and can’t wait for breakfast tomorrow now, yum!!

  130. Hi James,
    Michael made this delicious veg pie the other day. Great hit with us all and definitely one to add to his repertoire!
    One question in your photo the pie looks like it is moist, ours was on the dry side, so Michael made veg gravy, should we have added more liquid ? Nothing mentioned in your recipe. Really loved the flavour of the lemon coming through the veg. ‍

    1. Hey Bridget, glad you both enjoyed it πŸ™‚ as for the moist look I didn’t add any extras it just came from the cheese and lemon juice. Could depend on the cheese used I guess.

    1. Hi Lisa, I don’t really know much about American measurements ( I googled the answers) so let me know if I miss something.

      7oz of flour
      0.5cup milk

      Assume the Tbsp measurements are the same.

      Hope that helped πŸ™‚

    1. Hi Tim,

      I would advise adding the red lentils about 15 minutes before the end of cooking time and don’t add too many otherwise it will go very stodgy. I would try 1 cup or so and see how you get on.

      James

  131. Hi James, great blog with lots of information. I had a tropical virus and breast cancer at the same time which caused many horrible symptoms and chronic fatigue. One of the most difficult parts of my recovery has been the negative attitude of other people, who I’m pretty sure just think I’m just being lazy. I got lots of comments like β€œwell you look well!” Quite irritating really. I also was informed that people at the golf course were saying I was β€˜making it all up!’ This, for me was the most difficult part of recovery as it negatively effected my mental health. Would be interested in hearing other views on this subject. I too am a person who is very driven to be fit and healthy. I probably do push too much but also think that if I push my body to be fit and strong then that will aid recovery – sort of 3 steps forward, one step back. Occasionally I do overdo it though. What are your thoughts?

  132. Hi James,

    I’m allergic to almonds (and hazelnuts, peanuts & soy).

    I was wondering what the best substitute for the ground almond would be? Should I use a different type of nut or would something else work?

    1. Hey Sim,

      I would be inclined to try something like coconut flour or desicated coconut instead. The ground almonds are in there to help thicken the sauce + add texture and taste of course but I think though other 2 might work too. Let me know how you get on.

    1. Hey Gemma, not personally tried freezing them but I reckon I would freeze them after cooking and hopefully they would hold shape when defrosting and reheating. Let me know how you get on as I am keen to know πŸ™‚

  133. Thinking of doing this recipe for Easter Sunday lunch for the family. If we can’t get hold of any brown rice flour do you think that white rice flour would work the same as we definitely have some of that?

    1. Hey Henriette,

      Absolutely!!! I also have a newer nut roast on the blog called Christmas Nut Roast so maybe check that out as well πŸ™‚

      Let me know how you get on!

  134. Oh my gosh. These are the most amazing doughnuts I have ever tasted. Never knew you could even make gluten free vegan doughnuts.

    So quick and easy to make and taste absolutely scrumptious!
    Definently a recipe I will do again.

    I was bought the doughnut mould you recommended for my birthday last weekend which I have been wanting for ages

  135. So I’m hoping you can help me with an ingredient swap. My sister in law is allergic to cashews (an also can’t do dairy in any form) – is there something other than cashews or other nuts (to which she’s also allergic) that could be added to the filling? Because it looks delicious!!

    1. Hey Sabrina, that’s a very tricky one and I am not sure how to do that myself yet I’m afraid. I will have a think about how it could be done and maybe create a nut free vegan cheesecake recipe once I have figured it out πŸ™‚

  136. Really easy to make, lovely mild curry. I added lentils too and it was delicious. My 6 year old son loved it.
    Thanks again James!

  137. I tried this today. It took me a bit more than 15 minutes. But it was delicious!

    I had to make a few adaptations. I substituted tahini for part of the peanut butter because – I can’t believe it – there was no more peanut butter in the pantry. I reduced the amount of red pepper because of personal preference. I used shirataki noodles and mung bean noodles because that is what I had available.

    10/10 will make again

  138. James, My husband and I really liked this curry recipe. It’s easy, healthy and, most importantly, tasty. Thank you for sharing this with us.

    1. Thank you Carol, so pleased you both enjoyed the recipe! I actually have a similar one coming in the eBook I am writing which I think you’ll love so keep an eye out for that πŸ™‚

  139. Hi James, I finally bucked up the courage to make this loaf (I am not a baker!) It looked and smelt delicious but it’s a bit under cooked through the middle. I cooked it for 40 mins and left to stand for a couple of hours. Can you give me any suggestions of what I could do differently as I’d love to give it another try. Many thanks.

    1. Hey Gill, sorry it was a little undercooked. I would simply just cook it for longer. Often ovens vary in temperature so all I would do is do another 5-10 minutes next time πŸ™‚

      1. Thanks James. I was a little wary of cooking for longer as the top started to brown a lot and I was worried it would burn. Will definitely have another go though πŸ™‚

  140. This recipe is lush. A lovely meaty texture with the chestnut mushrooms. We had it with rice. Next time I’m having it with pasta.
    Thank you James

  141. I made this for the first time tonight and luckily had most of the ingredients in the cupboard. I’m so impressed how delicious it was for how quick the recipe takes to cook. I had coriander left over and added that and used frozen spinach instead of fresh and it came out beautiful. Thanks for such a great recipe, will be making this again!

  142. Hi James! We just cooked your recipe for Thai green curry! It was absolutely sublime! Awesome! Definitely going to try mor of your ideas! We put smoked tofu in ours and served it with rice we like it hot and added ginger to make it a broad flavour, I put pieces of coconut block into the sauce, rather than make it up as a milk first to make it rich, a really lovely meal! Thank you!

    1. Yay so pleased that you both enjoyed the recipe and thanks for taking the time to leave your feedback. You will enjoy the the thai tofu curry which is on the blog as well πŸ™‚