Eat food you love that loves you back
When I first changed to a whole-food plant-based diet, I thought lasagne would be off the menu for good. With that rich, meaty ‘red’ sauce and decadent creamy ‘white’ sauce, I couldn’t see how that could be replicated to taste just as good. But I tried! Continue reading “Lentil lasagne”
We have a fabulous apple tree at our new home, laden with so much fruit we’re going to be eating apple related recipes for months! Like this yummy apple cake. Which is not a bad thing at all. Continue reading “Apple and blackberry galette”
Out of all the recipes I have in my files (and there are A LOT of them!), there are a select few that come under the heading of “really useful”. That doesn’t mean the others are no good. Continue reading “Tasty lentil ragu”
Asparagus season is over. Now we’re diving head first into courgette season; a time in the seasonal veg calendar which is much longer and more prolific than those tasty green stems. Continue reading “Courgette and fennel salad”
When I was a child, my favourite desserts were anything with strawberries and cream. To be honest, not much has changed – except now I have to choose alternatives to dairy cream, which can be hard to find. Continue reading “Creamy strawberry chia dessert”
Whenever the weather improves and the sun starts to shine once more, there’s always one dish I yearn for – quiche. To me, its synonymous with picnics and tasty suppers with salad piled high on the side. Continue reading “Asparagus quiche with quinoa crust”
If like me you enjoy a hot breakfast with a higher plant protein content in the morning but don’t want to eat scrambled tofu every day (even though it is delicious), then this chickpea breakfast hash might just be the meal you’ve been looking for. Continue reading “Breakfast chickpea hash”
Spring is the time for green – or at least it seems so when it comes to seasonal vegetables. As we head into the hungry gap, the time between the end of stored winter veg and the start of the new harvest, green is definitely the dominant colour. With a splash of powerful purple in the form of purple sprouting broccoli. Continue reading “Broccoli and kale tart”
If you love the flavours of a jalfrezi but want to avoid the high amounts of oil often found in curry house dishes, then this is the recipe for you. Continue reading “Chickpea vegetable jalfrezi”
Looking out of the window as I write, it’s hard to believe it’s Spring. The rain is hammering down, blown into the window by the ferocious wind and it’s so dull outside I need the lights on inside, even midday. Even though the rain is still needed, it’s pretty miserable! It’s days like this I like to eat food that reminds me the sun will shine again . This lovely salad does just that. Continue reading “Broad bean and sun-dried tomato salad”