5 May 2018

Garlic & Lemon Tagliatelle

Pasta has always been one of my favourites, there are so many different kinds, all perfect for various sauces. This next dish is one I found myself making often, cooking everything up in my cast iron and swirling through the cooked tagliatelle, so the silky sauce coated each al dente strand of pasta.

Flavoured with the incredible aromatics of garlic, lemon, chili and fresh herbs and given an extra umami punch from dried porcini mushrooms and a shaving of vegan parmesan, this pasta dish is the perfect spring meal. Making the most of the beautiful spring asparagus, Tenderstem broccoli, peas and baby leeks, this incredible dish can be pulled together in under 15 minutes and is best enjoyed in the sunshine (isn't everything?!).

15 April 2018

Garlic & Herb Hasselback Potatoes

I spent yesterday with my mum in London; we wandered around Chelsea for a good part of the day before heading to explore Harrods and then for a bite to eat at Tibits for dinner (which was super delish!). Much to my delight, a food market was on in Chelsea and with a fair few vegan options - we tried an iced tea with agave, lime and cloves, a slice of the most incredible chocolate mojito cake and plenty of olives, we also picked up these gorgeous purple potatoes and something slightly unusual that caught my eye...elephant garlic.

Had I known that the elephant garlic would be rather pungent and even after putting it inside another bag that we'd still be able to smell the garlicky aroma whilst wandering through Harrods, perhaps I would've thought twice about purchasing it. But it made for an amusing time and I will definitely remember the day I was armed to ward off a whole family of vampires whilst wandering around London, for years to come.

8 April 2018

Sweet and Sour Tofu

I spent last weekend at my Parent's house for Easter and when it came to dinner time, I was thinking about how to spruce up my mum's plan for a stir fry dinner. Don't get me wrong, stir-fries can be great, but it was the beginning of a bank holiday weekend and I really fancied something a little more indulgent. We'd already picked up some vegan wontons and enoki mushrooms in town for the planned stir fry and when it came to cooking, I thought I'd have a go at making another dish, turning it into a little Friday night Chinese fake-away.

You can thank the pineapple sitting on my parent's window sill for inspiring this dish...crispy tofu meets tender broccoli, with juicy chunks of pineapple and toasted cashews & sesame seeds, all coated in the easiest, most incredible tasting sweet and sour sauce! 

25 March 2018

8 Eggstravagant Vegan Easter Treats

Easter treats are so much fun, for kids and grownups alike, but it can be a bit tricky to find exciting vegan options, loaded with eggstravagant fillings. Whether it's chocolate treats you crave or the fruity, zesty flavours of a hot cross bun, I've got you covered with a whole range of sweet treats perfect for Easter! So get making and enjoy these treats with your friends and family this Easter weekend! 

Easter Pull-Apart Bread

Ideal for good Friday...this hot cross bun-inspired pull-apart bread is loaded with dried fruit, plenty of spices and candied peel...its crunchy around the edges, fluffy in the middle, it's the perfect way to kick of the Easter weekend! 

Easter Chocolate Cups 

Struggling to find a drool-worthy mini chocolate treat at a decent price? Why not make your own? Set the chocolate cups in paper casings and make your own fillings out of whole food ingredients. Pictured above is the salted caramel flavour, there's also 'cream egg' and 'hot cross bun' flavours! If you have egg-shaped moulds you can use these too...wrap the finished treats up in foil and have your very own Easter egg hunt!  

17 March 2018

Pumpkin Pesto Pearl Barley

The flowers are starting to bloom, the sun is out and it almost feels like it could be spring...and then it starts to snow again. This next recipe is filled with fresh flavours, that are still comforting enough to warm you up from the cold. Herby lemon parsley pesto made with pumpkin seeds and pumpkin oil, for a unique flavour that is simply incredible and smells absolutely amazing! Swirled into tender pearl barley, with fresh kale and heirloom tomatoes, for that touch of sweetness.

I first heard about pumpkin seed oil in Slovenia - it makes a beautiful dressing for this Green Goddess Salad, it has a unique nutty flavour that almost can't be described - you have to try it! This dish can be eaten hot, like a pearl barley risotto, or cold, as a salad - it's delicious either way and super healthy too!