Recipes

This is my first time cooking nut roast so i've trialled quite a few recipes, borrowed bits from here and there, had a few disasters along the way, but i think i've got to a pretty good place for my Christmas extravaganza so I thought i'd share with you my 2020 nut roast recipe!

As the nights start closing in and let's face it, staying in and getting cosy is pretty much our only option right now, desserts are calling my name!

Bread and butter pudding is such an unsung hero in my opinion and actually super easy to veganise.

Crispy baked teriyaki tofu | If you're on the fence with tofu and think it's a bit flavourless and wet, then you have to try this recipe! I have to admit i used to think that too, but having experimented with lots of tofu recipes I've decided there is so much more to tofu than meets the eye. And this recipe is a great way to get on board with tofu and realise just how delicious it can be!

This Mexican feast is an absolute delight and full of plant-based goodness.
Sweet potato fritters, re-fried beans and guacamole - three components that are sure to become staples of any Mexican dish!

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! 

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.

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. 

Four reasons why plant-based porridge is the bomb and a delicious cacao, raspberry & almond porridge recipe to try to convert some of the porridge haters out there!

Pear, pomegranate & butternut squash salad - ‘Wow, this salad is delicious…YUM, like the best I’ve ever eaten!’

Top tips on how to make tasty, filling, colourful salads that you can prepare in advance.

These delicious little carrot cake energy bars taste just like carrot cake but contain no refined sugar.  They are made with nuts and natural sugars from dried fruit so you will get a much more sustainable injection of energy without the crash and burn afterwards.