Masala Chai Cake with Vanilla Cinnamon Frosting (Gluten Free)

A deliciously spiced, moist and light cake that no-one will guess the secret ingredient to!

I am always trying to think up new and exciting flavours for cakes to make that everyone can enjoy, and I thought my idea for a masala chai cake was inspired!

As it is autumn, I thought something with warming spices would be delicious, which made me think of masala chai - an Indian take on tea, simmered with whole spices - namely cinnamon, cardamom, ginger, cloves and black peppercorns - with a cinnamon and vanilla cream cheese frosting to complement the flavours.

Black Bean and Butternut Squash Chilli

This is a really delicious meat-free alternative to a chilli con carne, absolutely packed with flavour and texture, and really versatile too!

With a fortnightly (wonky) veg box having become a regular occurence in our lives, I'm finding myself coming up with lots of new things to cook to use up the vegetables that we're sent (which are pretty much a surprise on the day we receive them), which is a great way to stop yourself from falling into a culinary rut!

I'd really got into roasting sweet potatoes with cumin seeds for a bit of crunch, and had sweet potato and butternut squash to use up, and thought it would be nice to stick them in the oven to roast while prepping the rest of dinner, and thought they would be really nice to add into a bean chilli, along with some peppers (which I quite like to add into my ordinary chilli con carne from time to time, to give it a bit of a twist).

So this was the end result, cooked with my usual blend of spices for a chilli, and one that's definitely going onto the meat free regulars - it's so tasty and filling!

Served with my spicy cornbread, rice, grated cheese, sour cream and coriander

You can decide whether to use squash or sweet potato or a mixture, depending on what you've got in, and also use your favourite beans - you'll get a tasty result at the end whatever you use!

Served in tortillas with sour cream, fresh tomato, avocado, lightly pickled onions
and some sour cream mixed with lime juice, topped with coriander and chillies

Serves 10-12 portions (recipe easily halved) from 155-187 calories a portion using butternut squash (depending on whether a tenth or a twelfth) to 190-229 calories a portion using sweet potato. Why not have a wedge of homemade spicy cornbread on the side - it's quite easy to make, and also very filling! My recipe is here, from 116 calories for a wedge.

Squash, Sweet Potato and Spinach Dhansak

A delicious and healthy way to get your authentic curry fix using vegetables which just happen to be packed full of nutrients!

I always think there's nothing better than when you can eat a really tasty dinner, that you really enjoy, and BONUS - it's actually full of wonderfully healthy ingredients and good for you!

Even better if your children love it too and it's getting loads of healthy fresh vegetables down them and there are no complaints!

Well, what more can you ask? Well, I suppose you could want it to be vegetarian or vegan, gluten, dairy and nut free... well, it just so happens to be those things too - and good for a fast day as well, if you're looking for something low calorie...

,,,so what are you waiting for? Get in!!!

Serves four at 259 calories a portion. You could split into six more modest portions (e.g. as a side dish, or a lighter lunch, for 173 calories a portion). For a delicious fresh twist, why not serve with a helping of cachumber (Indian tomato, cucumber and onion salad with lime, spices and fresh coriander) for only 43 calories a portion - see here for my recipe. Serve with your choice of rice and/or flatbreads, or for a low calorie, low carb alternative, cauliflower 'rice'.

Moroccan-Spiced Superfood Stew

A delicious and hearty dish, full of flavour - perfect as a vegetarian main or a tasty vegetable accompaniment to meat or fish.

Packed full of 'superfoods' (or in other words, a great bunch of healthy vegetables and legumes, full of nutrients - I'm a sucker for alliteration, and a title including all the ingredients turned out a bit too long!), this Moroccan spiced squash, chickpea and kale stew is thickened with lentils (now can you see why I shortened it to spiced superfood stew?); and the combination of pulses and vegetables gives a wonderfully balanced dish which is a meal in itself, or can be topped with crumbled feta for a contrasting flavour or texture, maybe with a handful of toasted pine nuts or slivered almonds, and a scattering of pomegranate seeds?

          

For the non-vegetarians, you could go with my super easy Harissa Chicken, for a quick or healthy twist (recipe here) - or for a weekend roast dinner, rub some of that harissa paste into a shoulder of lamb, and roast at gas mark 3 for 3 or 4 hours, then pull apart and serve on top, scattered with some fresh coriander...

         

Serves 6 to 8 (as a hearty all-in-one side topped with protein, or served with extra vegetables on the side), from 179 calories per serving, if you're counting (if using one tin of tomatoes and serving eight. If serving six, for a bigger appetite, it's  239 calories per serving. If using a second tin of tomatoes, you need to add an extra 13-17 calories per serving). [Calorie counts in square brackets]