This creamy vegan curry is a delight on a cold night. It’s full of warm flavours, buttery roasted cashews and sweet pumpkin. The curry paste is quick and simple to make, you should have it on the table in 45 minutes!
Chocolate and Coconut Porridge
Or oatmeal if you’re from that part of the world! This porridge can be sweetened to your desired level with maple syrup, honey, banana or brown sugar. It’s rich in chocolate flavour and the cocoa helps wake me up. So handy this week when I’m sans coffee.
Twice Cooked Soy Poached Mushrooms
Dad made a delicious soy poached whole chicken for dinner in Sunday, and I was thinking how great that idea would be for big King Oyster Mushrooms, or ceps! And great it was:)
Roast Pumpkin, Walnut and Pearl Cous Cous Salad
This is the perfect winter salad. Full of texture, spice and sweetness. Extra greens thanks to some pan fried kale and mild heat from the Smokey paprika, garlic and lemon dressing.
Simple Red Lentil Dahl
I have lots of lovely dahl recipes on this blog but this one is made with just dry ingredients to flavour it, especially handy when you’re low on fresh ginger, garlic and onion like I was when a curry craving hit.
Cumin Spiced Mushroom Crispy Rice Bowl
This whole ‘recipe’ is designed to be messed with! The core components are just the rice and mushrooms, what else you put with it is up to you and the contents of your fridge! You want to think about acid, extra protein and crunch. More on that below!
Warm Cauliflower, Green Bean and Chickpea Salad
This is the kind of salad I crave in winter – warm, filling and delicious. It’s topped delicious golden croutons and dressed with basil oil. But if you can’t get basil any sort of olive oil base dressing will work perfectly. The point of this salad is for it to be easy to change to suit the contents of your fridge and cupboard.
Vegan Chocolate Chip Waffles
With Easter just around the corner I thought it was time to post something as a nod to what is usually, for me, a family filled holiday. One of my favourite Easter traditions is brunch and these waffles are the perfect addition. Waffles are a family tradition in our house but I’m doing my best to stick to the whole vegan until dinner thing, and this recipe certainly makes it a bit easier!
Vermicelli Noodle Salad With Ginger and Soy Mushrooms
I’m so into shredded oyster mushrooms as replacement for meat. They soak up any flavour you throw at them and get the best crispy texture. They’re the perfect thing to sub for pork and chicken for this laissez-faire take on a bun bowl.
Dark Chocolate Mousse with Passionfruit Cream (Vegan)
Easter is so close now and the shops are filled with chocolate and hot cross buns… and I’m way more interested in the chocolate! I often make chocolate mousse for events and have been trying to come up with a dairy and egg free version and I’ve finally nailed it! And there’s no avocado in sight.