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Salted Tahini Caramel Millionaire Shortbread
These are epic plant based alternative of millionaire shortbread, made with a tahini caramel that is sooo easy to prepare by simply...
A selection of vegan and vegetarian recipes, healthy and delicious.
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Muakacha – Crinkled Filo Custard Pie with Cardamom
Muakacha is a middle eastern cake made from filo pastry baked until crispy and layered with spiced custard. This plant based alternative...
Roast Leek & Chestnut Pesto Pasta
A delicious pesto made with winter chestnuts and caramelised roast leeks. So easy and packed with flavour to make a creamy pasta dish....
Tofu meatballs with lemongrass squash curry and kaffir lime butter
This recipe is packed with flavour, texture and is perfect for a dinner party or any kind of entertaining as it is a real showstopper. It...
Roast Broccolini, Spinach & Zataar Filo Quiche
A plant based quiche alternative made with a tofu filling baked in crispy filo pastry until just set. This is packed with flavour from...
Sticky Miso Pumpkin with Freekeh and Lime Chilli Salsa
A delicious plant based meal, with sweet sticky pumpkin in a miso maple glaze, with creamy nutty freekeh and a tangy lime salsa....
Caramelised Onion Tart Tatin
An impressive recipe which is so simple to make with just a handful of ingredients! Use plant based butter and puff pastry to make this...
Roast Aubergine with Garlic Tahini Yoghurt, Pistachios
Aubergine paired with yoghurt, herbs and tahini is a match made in heaven and classic middle eastern way to serve them. This salad is not...
Harissa roast cherry tomato, kalamata olive and cannellini bean stew
A smokey fiery tomato stew with creamy white bean base. It goes so well finished with a dollop of cooling yoghurt, lemon and mint. This...
Spinach & Walnut Gratin
A deliciously creamy layered bake with a crunchy nutty topping. It’s so easy to make using store creme fraiche for a creamy cheesey...
Butterbean and Root Vegetable Gratin
A delicious vegan gratin of creamy butterbeans and leftover root veg. FInished with a 'cheesey' bechamel sauce and crispy breadcrumb...
Tamarind Eggplant and Red Lentil Dahl
Serves 2 as a main or 4 as a side 1 eggplant, diced 1 red onion, finely sliced 3 cloves of garlic, minced 1 tbsp tomato puree paste 2 tsp...
Lemongrass and Ginger Green Split Pea Coconut Curry
Serves 4 INGREDIENTS 1 cup green split peas, soaked overnight 2 cloves garlic 1 knob of ginger 1 green chilli 1 small bunch of coriander...
Bulgur Pilaf with Freekeh and Chargilled Zucchini
My take on the classic Turkish dish firikli sebzeli, which uses griddled vegetables to create a beautiful smokey flavour, layered over a...
Harissa pumpkin with lentils, whipped tahini and preserved lemon and pomegranate
Serves 2 ¼ pumpkin, cut into 4 wedges 2 tbsp harissa paste 1 tbsp olive oil 1 red onion, sliced 3 cloves of garlic, minced 1 tsp cumin...
Harissa Agave Glazed Eggplant with Lemon Yoghurt
Serves 2 or 4 as a sharing salad 2 eggplants, halved lengthways Harissa paste: 4 garlic cloves, minced 2cm knob of ginger, minced 2 tbsp...