Eat food you love that loves you back
One of the main objections I hear from people about moving to a whole-food plant-based diet is that they don’t have time to cook from scratch every day. Or, if they have a chronic health condition like an autoimmune disease, they don’t have the energy due to fatigue. These are both real problems for many people. Creating healthy, nourishing meals doesn’t have to be complicated though. Continue reading “Mediterranean lentils with charred asparagus”
I have been experimenting with different types of bread recipes recently. Despite my best efforts, my body just won’t tolerate ‘normal’ bread recipes. Even sourdough doesn’t seem to like me, no matter how much I try to convince myself it does! Continue reading “High fibre red lentil bread”
This is the time of year when I end up making comforting savoury bakes at the weekend. Served with roast potatoes and mashed root vegetables or seasonal greens, they always warm me up from the inside out. Nourishment for the body and soul. Continue reading “Lentil, millet and parsnip bake”
Is so easy to get stuck in a boring cycle of easy weekday meals. When you’re lacking in time and inspiration, sticking to the safe, go-to recipes might be the easiest option, Continue reading “Quick dinner tempeh with leeks and Brussel sprouts”
When we visited Athens earlier this year, I had a sudden craving for feta cheese. I used to love eating this sharp, salty and creamy cheese. It always transformed a dull collection of ingredients into a tasty delight. Continue reading “Vegan ‘feta cheese’”
If I checked to see which ingredient pops up in my recipes the most, I’m sure it would be lemon. Useful for savoury or sweet recipes as well as drinks and smoothies, the humble lemon deserves much more attention than it gets. Continue reading “Lemon herby dressing”
Tempeh is a traditional Indonesian fermented soya bean ‘cake’ that can be used in a variety of South Asian dishes. It’s firm texture also makes it a fantastic meat substitute in plant-based adaptations of popular Western recipes like chilli and bolognaise. Continue reading “Discovering Tempeh: What It Is and How to Use It”
There’s been a lot written recently about ultra-processed foods (UPFs) and the negative effect they are having on human (and planetary) health. And rightly so. Until 80 years or so ago, they didn’t exist. Continue reading “Spelt pilaf”
It’s coming up to Easter and if you’re following a whole-food plant-based diet and planning a big meal on Easter Sunday, you may be wondering what to cook. These yummy savoury vegetable tarts may just be the thing you’re looking for. Continue reading “Savoury tarts”
I love paella but never used to cook it as I thought it was really complicated and that frying without oil would make it rather challenging. I thought it would create a washing up nightmare with baked-on rice that only a stick of dynamite would shift 😉 Turns out none of those assumptions were correct. Continue reading “Vegan paella”
