Ingredients 200g tomatoes3 tbsp oil1 onion, chopped 3 cloves of garlic, minced1/2 green chilli 2 tsp garam masala1 tsp cayenne pepper/hot chilli powder1 tsp turmeric1 tbsp curry powder 400ml coconut milk 400g chickpeas200g button mushrooms Salt to taste2 tbsp plain yoghurtCorriander to garnish Method 1. Chop your tomatoes in half and roast them in 1 … Continue reading Chickpea & Mushroom curry
Do you know what I love about one pot pasta dishes...? Less washing up and more time saved! I think it's clear to see by now that I'm a huge fan of mushroom pasta and I'm constantly looking for new recipes. This one is extremely simple yet delicious and nutritious! Make sure you're able to … Continue reading One Pot Mushroom & Spinach Pasta
When I used to eat eggs, I loved making shakshuka. Served with warm crusty bread on a Sunday morning was a winning combination. It's strange really - I thought eggs are something that I would miss, but I really don't have any cravings for them at all! If you don't fancy using a meat alternative, … Continue reading Vegan Aubergine Shakshuka with Tahini Sauce
I've always been very anti-waste when it comes to food. Sometimes it means I end up eating more than I need to, especially in resturants (because I would rather eat the food and be uncomfortable than have it thrown away!), however it also drives my creativity when it comes to creating meals. I often line … Continue reading Creamy Mushroom Spaghetti
Happy new year everyone! This is officially my first blog post of 2019 which is very exciting. I hope this year is a great one for you, full of growth, happiness and success. I aim to keep bringing you recipes that I love and that make eating plant-based that little bit easier. This tomato and … Continue reading Creamy Roast Tomato Pasta with Peas
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
I had a rather large caulliflower knockin' around the other day so decided to make some gnocchi dough out of it (recipe to come!). This sauce is one of the things I decided to pair with the gnocchi and it is dreamy! Give it a go and let me know what ya think! Serves: 2 Ingredients: … Continue reading Creamy Pesto Mushroom & Spinach Gnocchi
I'm not usually a risotto kind of gal but these cold, dark and miserable nights have got me craving something warm and hearty. I had some left over pumpkin and decided to whip up a risotto! I went to heaven and back while I was eating this. Everyone needs to try! Serves: 2-3 Ingredients: 1 tbsp … Continue reading Easy Pumpkin and Mushroom Risotto
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
Bonnie Brazil 
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