I made this as a quick lunch before I had to dash out of the door again. The spelt I used was already pre-cooked so this only took me 8 minutes to make! You can also use brown rice, pearly barley, giant cous cous, quinoa or bulgar wheat Serves: 1 Ingredients: 80g cooked barley (I used … Continue reading Speedy Spelt Salad
For the Mexican veg mix: Spray oil (2-3 sprays) 1 small onion, sliced 1/2 green pepper, sliced then halved 5 cherry tomatoes, halved 4 chestnut mushrooms, sliced 1 tsp nude sweet & smoky spice mix Optional: vegan feta to top Method: In a pan, heat the oil over a medium flame then add the onions. … Continue reading Vegan Mexican Inspired Brunch
BECAUSE WHO DOESN'T LIKE SWEET POTATO FRIES AND GUAC??!!! Ingredients: For the sweet potatoes: 1 sweet potato, sliced into fries 1 tsp olive oil 1 tsp paprika 1/2 tsp hot chilli powder 1/2 tsp garlic powder Sprinkle of salt For the guac: 1/2 avocado 2 spring onions, sliced 1 red chilli, diced 1/2 tsp garlic … Continue reading Easy Sweet Potato Fries & Guac
Pitta + Pizza = Pittza As simple as that - plus this is an extremely easy recipe!! Serves: 1 Ingredients: 1 large pitta flatbread 4 falafels, cooked according to instructions 1/2 avocado, mashed 1 handful rocket I square inch violife greek-style cheese 1 tsp chilli flakes 1 tsp runny tahini Salt & pepper to taste Method: … Continue reading Easy Falafel Flatbread ‘Pittzza’
When I first heard about savoury oats - I was very apprehensive. I forget how versatile oats are and that they don't just work well with sweet flavours. I'm keeping this recipe very simple and including only the very basics. I will add some topping suggestions at the bottom. If you fancy a change from … Continue reading Savoury Oats – the basics
So last week I bought a huge pack of peppers, mainly because the 6 pack of wonky peppers was only 9p more more than the regular 3 pack... it would've been rude not to, but it meant I ended up with more than I needed! Avocados were also reduced in Tesco so obviously I bought … Continue reading Creamy Avocado and Roasted Pepper Pasta with Mushrooms – VEGAN
Everyone knows how obsessed I am with eating the rainbow. Not only is it aesthetically pleasing, it means you're getting in lots of goodness in terms of nutrients too. You can add chicken/tofu to this recipe to up the protein if you wish. I opted to keep it veggie and added pumpkin seeds instead. Serves: … Continue reading Sweet Potato Pancakes with a Corn Salad Meal Prep
If you find it difficult to get in your greens, this is a great recipe to try out. It's my healthy, plant packed twist on pesto sauce that can also easily be made vegan my swapping the yogurt for a vegan alternative, which is available in pretty much any supermarket you go into nowadays. I … Continue reading Plant Packed Pesto Sauce – VEGAN OPTION
Avocado ft spinach & eggs - what an wonderful combination! I made these a while ago and honestly, they are so versatile. You can add many other ingredients such as mushrooms, peppers and tomatoes, and they are a great way of using up left over veg. I like to add plain cottage cheese to my … Continue reading Easy Avocado Breakfast Wraps
If you love garlic, mushrooms and avocado - this is for you! A very cheap, easy and nutritious brunch. Ingredients: 1 piece of bread of your choice 1/2 an avocado, mashed 1/2 tsp garlic powder and salt 100g spinach 1 tsp coconut oil/ any spray oil 10 chestnut mushrooms, sliced 1 small red onion, chopped … Continue reading Garlicy Mushrooms, Avocado Toast & Sauteed Spinach – VEGAN
