When the sun is out, salads are an absolute dream meal for me. If you miss the carbs, you can serve with crusty bread, but honestly this one didn't need anything extra. Serves: 1 Ingredients Spray oil 1 slice of violife medeterranian style cheese, cut in half 1 bag of salad leaves (I used Sainsburys … Continue reading Strawberry Summer Salad
Harissa in tofu scramble isn't anything I've ever seen or heard of before, and I don't quite know what posessed me to do it... but it was bloomin' amazing and I'm never going to go back now! Servings: 1 Ingredients Spray oil 1 garlic clove, minced or finely chopped 1 small red onion, sliced 1/2 red … Continue reading Harissa Tofu Scramble
I've started this new thing recently where I aim to eat at least 30 different plant varieties a week. That includes rice, seeds, oats, fruit, veg.. and well, anything that comes from a plant. This recipe is a great one to add variety, in terms of both plants and colour. It also tastes incredible, requires … Continue reading Plant-Packed Quinoa Salad
I always find that most of my salad recipes turn out pretty damn special when I make them in a rush. That also means they're quick and easy to make. This one is packed with raw veggies so is nutritious as well as delicious! Servings: 1 Ingredients 100g pasta, cooked according to instructions 1/2 avocado … Continue reading Avocado-mayo Pasta Salad
This is another pasta sauce I made as a quick with what I had in my fridge. It was so fresh with the added benefit of hidden greens in the sauce. I served with caramelised roasted brussel sprouts, but this will also work with other roasted veggies such as courgette and peppers. Serves: 2 Ingredients 200g … Continue reading Pea and Pesto Pasta with Roasted Brussel Sprouts
Ingredients For the sprouts: 200g brussel sprouts 1 tbsp olive oil 1 tbsp maple syrup 1 tsp paprika Pinch of salt For the risotto: 1 tsp avocado spread (or any vegan butter) 2 onions, diced 1 tbsp chopped garlic 120g risotto rice 360ml vegetable stock 1/2 an avocado 1 cup of cooked peas 1/2 a … Continue reading Creamy Pea and Avocado Risotto with Brussel Sprouts and Cranberries
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
