Pumpkin Pie Energy Balls

Pumpkin pie-inspired energy balls made from pumpkin puree, nuts, seeds, dried fruits and pumpkin spice seasoning. A great Autumnal snack with energy from whole foods, giving a whole array of vitamins and minerals to keep you fuelled. 

These are such a great snack, with a chewy texture and flavours of pumpkin pie like cinnamon, nutmeg and ginger. They're also super easy to make, simply blitz up the ingredients in a food processor, then roll out in balls and coat in shredded coconut for a healthy and delicious on the go pick-me-up.

Crispy Fully-Loaded Smashed Potatoes

Crispy skin-on roasted potatoes topped with roasted garlic sour cream, smoky coconut bacon and crispy onions. A delicious appetiser or party food, perfect for sharing with company. 

This dish is such a delightful combination of flavours and textures - a little on the indulgent side and a simpler version of loaded baked potato skins, with all the same delicious rewards! Baby potatoes work best for this recipe, they cook quickly and go extra crispy - I used the smaller ones my parents grew in their garden. 

Greens & Grains with Roasted Garlic Dressing

Green speckled lentils, pearl barley and kale tossed in a roasted garlic and maple-mustard vinaigrette dressing with red onion and vegan feta. Hearty, nourishing and super delicious - a perfect warm grain salad for autumn.

The roasted garlic dressing is super easy to make - simply roast up your garlic in the oven, then smash and shake together in a jam jar with wholegrain mustard, olive oil, maple syrup, cider vinegar and some fragrant thyme, with a pinch of salt and pepper - it's sweet, tangy, savoury and has a peppery kick to it. 

Instant Pot Split Pea Stew

A creamy and lightly spiced split pea stew made in the instant pot, with sweet potato, spinach and coconut milk. Super creamy and so delicious - a cross between a stew and a soup, perfect for an autumn or winter day, served up with a side of bread.

 

A few years back, a friend and I stumbled across a gorgeous little Middle Eastern café in Camden, they served incredible and authentic food, including a delicious split pea stew/soup - which this recipe is inspired by. It was creamy, mildly spiced and the perfect escape of the rainy London streets. They also served the most delicious almond chai lattes and hot chocolates. 

Vegan Pumpkin Spice Pancakes

Vegan pumpkin spice pancakes, served with pecans and maple syrup. Fluffy, seasonal and a great weekend breakfast or brunch treat!

These pancakes are super easy to make, simply mix the wet ingredients - including pumpkin puree, stir in the flour and baking powder and then simply cook your pancakes. You'll want a non-stick or well-seasoned cast iron pan for these. Then serve up with a good drizzle of maple syrup, handful of pecans and a sprinkling of cinnamon.