Beetroot is definitely something I’ve grown to love over the years. As a kid, you never would’ve got me eating it. It’s purple for god’s sake! But recently I’ve really learned to love it and after this, you will too! Continue reading “Beetroot and Walnut Hummus Recipe (Vegan)”
So many of my favourite foods in one dish! We’ve got Sweet Potato, we’ve got peanut butter, we’ve got chili it’s all good in the hood. The salted lime peanut topping is something a little bit special that really lifts this dish to another level. My twist on the classic West African dish Ground Nut Stew. Continue reading “Sweet Potato Ground Nut Stew with Lime Salted Peanuts Recipe (Vegan)”
How has it taken me a year to post a falafel recipe? This vegetarian staple has taken over recently, with veggies and meat-eaters alike digging in to the middle-eastern speciality at a frightening rate. Who can blame them? A falafel wrap with crunchy salad, spicy sauce and a whole number of possible twists is a beautiful thing. It’s my go to takeaway, but these home made falafels are incredibly simple and super delicious. Also, as they’re baked in the oven, they’re a lot healthier than their deep-fried cousins.
Yep, you read right people: Mung Beans. Bit random I know and I have to admit I bought them down my road on an impulse without really knowing what to do with them. Turns out, they’re one of the healthiest, nutrient packed, protein filled pulses out there and are a great alternative to lentils, chickpeas or beans. Continue reading “Mung Bean Daal with Coconut, Chili and Lime”
When I first went Vegetarian I didn’t want to cause any stress for my family at Christmas time, so I made a deal with my mum: If we have a Veggie Christmas, I’ll cook the whole thing and you can put your feet up. Continue reading “5 Top Tips For The Best Vegetarian Christmas Dinner”
I’ve experimented with Yorkshire puddings ever since I started cooking. They were always my favourite part of a roast dinner, even when I ate meat. I’ve got so many fond memories of eating flat-as-a-pancake Yorkshires on a Sunday. I didn’t care, I loved them, risen or not. But nowadays, I settle for nothing short of epic Yorkies and love to make them the hero of my veggie roast.
I think roasting butternut squash whole like this is hands down the best way to cook this goliath root veg. No peeling, no chopping, just gorgeous, sweet, soft flesh. Once you’ve roasted it, it has a whole range of uses but this is one of my favourites. You’ll need to use Ras el Hanout, which isn’t as scary as it sounds (it’s an amazing Moroccan/middle eastern spice mix which is available from most supermarkets). Dunk warm bread into this for pure heaven. It’s delicious chilled too.