This is a next level breakfast or excellent dessert. Made using all natural whole foods and with no added sugar (excluding anything you choose to use to sweeten your granola), it’s a great substitute for ice cream!
Chilli Cashew Dip
This is such a yummy and versatile dip and a great alternative to dairy options. Cashews blend so well once they’ve been soaked in water and make creamy luxurious dips, sauces and treats. This is a plant food version of a chilli cream cheese dip and it’s delicious.
Slow Cooked Zucchini Sauce
I don’t know what to call this other than glorious. A wonderful woman I met on a retreat, Anne, was telling me about one of her favourite things to do with zucchini and I had to try it and this is my version of it. Ridiculously simple but a real revelation in terms of flavour. i’m loathe to post my 20th zucchini recipe of the year but I can’t help myself. I’m sorry, but also not at all because why am I apologising for giving you yet another free zucchini recipe?!
7 Ways With: Tofu
Confession time: I’ve eaten tofu just once since I’ve been away and that was in ma po tofu which isn’t even a vegetarian dish. And this is super unusual because it’s usually a once a week staple for me. So in ode to the missing tofu in my life I have 7 ways to eat this delightfully versatile food for you;)
Gnocchi in a Rich Eggplant, Tomato and Basil Sauce
This recipe is all about that sauce combining with the tender potato gnocchi. And wow that sauce. It’s full of deep umami rich flavour thanks to the sweet and sticky sundried tomatoes and sherry. And full of freshness form the basil. The ability of the eggplant to soak up flavour is what really make sit. Along with a good lug of extra virgin olive oil.
Roasted Potatoes with Fennel and Lemon
This is such a delightful side dish or add some rocket and an egg and call it lunch. It’s a great way to use the abundant lemons that are falling off trees at the moment and is comforting and fresh all at the same time.
Quick and Easy Vegetarian Chilli
Chilli sin Carne for the win! This is such an easy recipe and by using canned legumes you save on cooking time, so when I say this is a quick recipe Immean for chilli! There,s about 15 minutes of active processes then you let it simmer for half an hour while you relax. Plus it’s brimming with veg and really filling.
Roasted Brussell Sprouts with Pomegranate Dressing and Almond Gremolata
These brussell sprouts are an ideal balance of flavours and textures. The tender centres and crispy outer leaves along with the crunch of the roasted almonds add texture and the dressing and gremolata add a balance of flavours and freshness in turn. Served over hummus it’s the perfect side, light meal or vegetarian mezze addition.
Creamy Pesto Noodles with Roast Tomatoes and Chickpeas (Vegan)
This is an idea I got from my friend Alice that is staying with us at the moment – my housemate and her are doing a Gut Makeover and needed to keep it dairy free and gluten free and you miss neither with this recipe!
Pumpkin Dahl with Tomato and Spinach
This autumnal dahl is both comforting and fresh thanks to the coconut and lime flavours through it. It’s mild in terms of heat level and fragrant with the toasted cumin stirred through at the end. It comes together with very little effort so is a perfect midweek meal and the leftovers can be freezed for lunches.