Vegan Sunday Roast

Cannelloni, risotto and lasagne are all wonderful things…but they are NOT a decent alternative to a roast dinner for vegetarians, not to mention vegans!  If you want to make a vegan version of this Sunday favourite, you can easily put a bit more effort into making the vegetables the star of the show. Or, if you’d prefer, you…

Roast Beetroot & Onion Salad with Lentils

It is shameful that I don’t cook with lentils more often…considering that they are a cheap and convenient source of protein and other good things.  Today I set to put that right, creating this filling warm salad for lunch.  I have seen similar recipes which include goats’ cheese or feta but I wanted this to keep this…

Sweet Potato Gnocchi with Avocado & Kale Pesto

As the Indian summer finally wanes, I am finding myself drawn towards warming, vitamin-enriched greens.  Last night’s dinner was a broccoli, cauliflower and cabbage tofu stir-fry, and here’s today’s lunch, if you fancy some green goodness yourself…

Saturday Veggie Breakfast

Saturday breakfast is often made up as I go along in a sleepy hungry haze.  I hadn’t intended for this morning’s food to be share worthy, but I think it turned out as a good example of a hearty and healthy veggie (or vegan, minus the egg) cooked breakfast which anyone can enjoy.  The star of the show…

Vegan Chilli

When people who eat meat are catering for a vegetarian they often make a separate veggie option.  I think they could make life much easier – and healthier – by creating a veggie meal which anyone can enjoy.  Here’s one of my favourites: chilli (not con carne, of course).  The recipe below is more of a guide…

Tofu, Veg & Coconut Stirfry

As promised, here is the first of a series of recipes featuring plant-based protein.  Shop-bought marinated tofu is becoming widely available but my culinary repertoire was greatly improved when a browse on the Internet came up with a method for making my own (previously seen here).  I usually eat it with salad or a nice veg-packed stir fry.  Read…

Happy World Vegetarian Day!

This year marks twenty years since I became fully vegetarian, after a few failed attempts- the first when I was just five years old.  Being veggie is definitely one of the reasons why I love to cook and have tried to keep myself – and my friends/family/colleagues – nourished with healthy home-cooked food for the…

Fieldview Festival Food

Festival food doesn’t get any better than this… Festivals are a brilliant way of discovering new food – be it an entirely new cuisine (Goan fish curry anyone?), a tantalising twist on a classic (haggis toastie) or naturally good and portable fast food (vegan sushi wraps).  Fieldview Festival is no exception.  I think it also wins the prize for the…

Date and walnut ‘brownies’

Inspired by several other similar recipes on here- and a shop-bought bar- I decided to make my own version, using 1 cup of pitted dates, 1 cup of walnuts, 2 tablespoons of cocoa powder, and 1 tablespoon of soya protein powder. Some recipes suggest also adding something like maple syrup, but I think these ingredients…

Carrot, coconut and coriander soup

  Chop four large carrots into small pieces. Simmer in a pan with 1stp of ground coriander, 1/4 tsp cayenne pepper and a pinch of salt. In another pan, simmer a handful of red lentils until soft, then set aside. When carrots are just tender, add a chunk of creamed coconut (about 1/2 inch slice) and simmer…