Recipes

This veggie satay recipe is great for batch cooking as its taste and texture only improves, it freezes well, but also it only takes 30 mins to make so it is possible to whip up on a week night too. ⏱️

Fish being such a love of mine i thought it'd try a bit of experimenting with fishy alternatives. I've tried jackfruit tuna and i've got to be honest I'm not a huge fan. However seaweed, now this is a winner! 

This is such a fab recipe for meal prep because it's essentially three separate components that all keep well in the fridge individually for up to three days. You can combine them to make this delicious salad, but the individual components also work really well as healthy snacks too!

I won't start my day without a bowl of oats in some way shape or form; porridge, granola, bircher, in a smoothie. It wasn't until earlier this year that I discovered baked oats and boy am I glad i did!

If you don’t already batch cook then here are some great reasons why you should give it a go:

• It will save you time – you’re not simply condensing your cooking time, you’re being smarter with what you cook and repurposing different parts for meals.
• It reduces food waste – because you portion and store smarter you will waste less.
• Therefore, it saves you money.
• It reduces stress, whether that's because you have a plan for what you’re going to eat during the week, its just the comfort of knowing there’s always something in the freezer.
• Because you’re planning your meals in advance it tends to be much healthier, particularly than convenience food that you might fall back on when you're in a hurry.
• There’s always food in the house, and better than that, there’s always meals in the house, so the whole household is happier.
• It saves the planet, especially if we’re talking plant-based batch cooking – less food waste, less packaging, less meat, less dairy.

I’m all about looking for the silver linings of this crazy corona bomb that we’re living through.  I think one of those silver linings is the fact that so many more of us now have the time, or are making the time, to cook from scratch, and even better finding great pleasure and comfort in it.

If you're anything like me you've probably had those moments when you're massively craving chocolate or something sweet. I hate to admit it, but ordinarily i'd probably just run to the shop to pick up some chocolate, but when that's no longer an option we've got to get creative!

  Everyone knows what their bad habits are, especially when it comes to your diet. But when was the last time to stopped to ask why they exist?   ...

I love dhal, this recipes is made with brown lentils and a combination of coconut milk and tomatoes, so it's more of a thick curry consistency rather than mushy dhal. Both ABSOLUTELY have a place in life and more importantly a place in my belly!

If you have a food processor energy balls are so quick and easy to make at home. You can store them in the freezer so they're super convenient too....

Chowders are traditionally fishy and creamy which of course doesn't fit into a plant based diet very well, but i just love the richness and the heartiness of them. So I've done quite a bit of experimenting to find the perfect plant based chowder. 

This is our mushroom chowder recipe which is full of lovely nutrients to keep you fighting fit during the change in weather; vit D from the mushrooms, protein from the cashews and vit B12 from the nutritional yeast. 

You don't want to rush this dish, allow yourself 1-2 hrs to cook it start to serve. But I guarantee it's worth the wait. Works great in the slow cooker as well if you're short of time and want to chuck it all in before work and come home to a house that smells just divine! 

The perfect balance of sweet and spicy with a combination of textures from the butternut squash, parsnips, lentils and cherry tomatoes you'll wonder why anyone ever bothers with meat in a tagine!