It's always good to have pesto to hand. It can be stirred into pasta, drizzled over roast veggies, mixed with beans, used as a pizza base amongst many other things. I've found that often supermarket pesto contains a lot more oil than necessary, which is why I prefer to make it myself now. Thankfully, if … Continue reading Vegan Rocket Pesto
Fancy some inspo for meat free monday... look no further! This dish is my take on chilli, using meatless farm mince meat, mixed beans and packed with plenty of plants Servings: 2, generous Ingredients: 1 tbsp oil 2 onions, diced 1 tsp crushed garlic 1 chilli, sliced 200g the meatless farm mince 1.5 tsp nudespice heady … Continue reading Spicy Mixed Bean Chilli
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
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
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
I tried this for the first time a few days ago and I'm really impressed. Although it doesn't actually taste like scrambled eggs (not a bad thing - in my opinion it's even better), the texture is pretty spot on and you can control the flavour with the spices you use! Try this the next … Continue reading Scrambled Tofu on Rye – Vegan
A lot of people ask me for meal prep inspo. To be honest, I struggle to decide what to prep most of the time as I want something that isn't messy to eat, doesn't need to be heated up, can last for a few days in the fridge and is healthy, balanced and packed with … Continue reading Colourful Chickpea Salad and Chilli Salmon – 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
