3 April 2020

Roasted Squash Salad with Chimichurri


Roasted squash and cauliflower salad with freekeh, lentils, chimichurri and vegan yogurt sauce, with a sprinkling of crunchy pumpkin seeds. It's full of flavours and textures - the chimichurri really lifts it, giving a little heat and tangy, herby flavours, all pulled together with the sweet, roasted squash and slightly bitter cauli, crispy cauli leaves and creamy yogurt dressing. 


If you've been reading my blog for a little while it may come as no surprise to you that I like dishes with multiple components - I've never really been a one-pot recipe person and even when I do have a good one-pot style meal, I tend to garnish it with some herbs, oils, sprinkles of seasonings or seeds etc to zhuzh it up a little! When I was growing up I'd often cook dinner - it was something I loved to do and my way of experimenting and learning in the kitchen. Whilst typically, if someone cooks someone else would do the washing up, in a way to try to discourage me from using every clean pot, pan, dish and utensil in the house whilst cooking, my mum would tell me that if I made the mess I had to clean it up too. I think I've definitely improved a lot since then, with far less equipment and utensils being used and have also got a lot faster at doing the washing up - but what definitely hasn't changed is my love for a variation of textures and flavours throughout my meals!

1 April 2020

Pan Roasted Tomatoes on Toast


In light of what's going on in the world, I have a little more time on my hands, as I'm sure many of us do. So, I'll be sharing lots more recipes over the coming weeks, which you might have already noticed; many will be slightly simpler recipes, focused around one or two ingredients - some will take longer than others and some will be super simple like this next one.


Pan roasted tomatoes, juicy, full of flavour and served up on toasted sourdough - a little sweet, tangy, garlicky and the perfect food for breakfast, brunch or lunch. I cooked these up in my cast iron, but don't worry if you don't have one, any heavy-bottomed pan will do. This recipe is also completely done on the hob, so you don't have to heat your whole oven for just a few tomatoes! 

31 March 2020

Chocolate Crunch Oat Bars


If you've ever had cornflake cakes, then you'll know how amazing the sweet, tangy chocolate goes with the crunch of the cornflakes, creating a delicious, moreish treat. This next recipe takes inspiration from cornflake cakes, but with a more complex, indulgent flavour, incorporating delicious ingredients that are nourishing and have that satisfying crunch, too.


Deliciously rich, chocolate oat bars with crunchy toasted buckwheat, coconut flakes and a pinch of salt. They're sweet, indulgent and chocolatey, but not too sickly - did I mention kinda healthy too? Oh, and they don't require any baking, just a couple of hours to set up in the fridge, so they couldn't be any easier!

29 March 2020

Tempeh Pad Krapow


Crumbled tempeh and tender aubergine pieces stir-fried in a sweet, garlicky, spicy chili & Thai basil sauce. It's packed with flavour, super healthy and quick too, coming together in just 30 minutes.


I absolutely love Asian food and Thai food is no exception. I visited Chiang Mai in Thailand almost 6 years ago now and it was immediately after returning from that trip that I actually went vegan. I didn't get to try this dish whilst visiting, as it's typically made with meat, however, I did get to enjoy lots of other incredible foods. Whilst visiting my parents back in January we went to an incredible Thai restaurant with this dish on the menu and whilst the flavours were incredible, it was actually served with puffed tofu, rather than the typical minced ingredients - after this. I just knew I had to recreate this dish in a slightly more traditional way!

27 March 2020

Roasted Aubergine in Tomato Sauce


I absolutely love Middle Eastern style aubergine such as this, it's silky soft, melt in your mouth and has an incredible warming hum of spices. Mixed through with some protein-rich chickpeas and finished off with a sprinkle of crunchy dukkah and a drizzle of extra virgin olive oil, this dish is one of my favourites.


The secret to incredible aubergine is oven roasting -  the recipe starts off on the hob to allow the onion to caramelise and the spices to toast, before adding the aubergine, tomatoes and chickpeas and roasting to perfection in the oven.