In collaboration with Taking the Pea
Oh, the humble green pea – I wonder how many I’ve eaten in my life? Is it in the ten-thousands or even the hundred-thousands? I have no idea, but I still love them dearly – whether accidentally slathered in ketchup alongside chips and a veggie burger, or straight from the pod whilst no-one is looking in the veg patch.
It was only when I started eating more vegan food and paying attention to things like protein content, fibre and fat that I realised what little green power-houses they are – packed with healthy, plant-based protein, high in fibre and low in calories – in short, the perfect snack for vegans.
Continue reading “Recipe: Pea & Wasabi Vegan Mayonnaise”
The very simplest of green leaf salads can be totally transformed by a knock-your-socks-off salad dressing, and I’ve been making the most of all sorts of lovely fresh fruit we’ve had around over the last few weeks to experiment with these brightly-coloured vinaigrettes.
These fruity dressings keep well in the fridge, and are such a lovely gift to take along to a BBQ or summer lunch party – made in under 5 minutes, poured into a sterilised bottle and tied with a pretty label round the neck, they are always really well received.
Continue reading “Recipe: 5 Fruity Salad Dressings”
BBQ and picnic season has arrived at last, and with my husband (who is a teacher) having broken up for the summer this week, we’ve certainly got the holiday happies around here at the moment.
For me, one of the must-have dishes in any BBQ spread is a really good, creamy potato salad, (usually alongside a crisp green salad with sharp vinaigrette, then lots of marinated, grilled veggies on the BBQ and maybe some good quality vegan sausages in soft, white rolls).
Continue reading “Recipe: The Ultimate Vegan Potato Salad”
In collaboration with OXO Good Grips
Phew, what a scorcher! I’m not complaining about the beautiful weather, (honest), but some seriously cold after-school snacks are called for at the moment. Cue these totally tropical sunset fruit lollies…. nothing but pure, unadulterated fruit – pineapple, mango and strawberry with a generous squeeze of lime juice.
Preparing the fruit was a doddle thanks to three handy gadgets making an easy task of hulling, peeling, de-stoning and slicing.
Continue reading “Recipe: Tropical Sunset Fruit Lollies + OXO Good Grips Fruit Gadget Giveaway RRP over £27!”
We’ve had chickenpox in the house this week, and the spotty boy has been asking for all his favourite comfort foods. One request was ‘orange tomato soup’ (ie. the tinned stuff), but not being able to get out to the shops we had to improvise and this lusciously creamy soup was born.
This is a saucepan-free soup, and an incredibly easy one to throw together in a hurry. The ingredients are simply roasted on a baking tray, tipped straight into a blender or food processor with hot stock, and voilà – pour into bowls and serve immediately. (Of course if you’re making it ahead to serve later a saucepan might be a sensible option to re-heat it, but I’ll leave that one up to you!).
Continue reading “Recipe: Roasted Tomato & Red Pepper Soup”
In collaboration with OXO Good Grips
If you’re dusting off your BBQ in readiness for the next Bank Holiday weekend, you might be looking for some easy veggie and vegan recipes to spice things up a bit. Here’s a juicy and flavour-packed burger which won’t fall apart on the BBQ, and which you can make and freeze in advance. What more could you ask for?
I’ve been testing out my new OXO Good Grips Burger Press this week, and this black bean and jalapeño combination has definitely been my favourite. And it is all the better topped with creamy smashed avocado, alongside all your favourite burger toppings.
Continue reading “Recipe: BBQ Black Bean & Jalepeño Burger (Vegan) + OXO Good Grips Giveaway”
If you’ve read about the national hummus crisis you may be wondering quite how we will all cope with a shortage our favourite middle eastern dip…. but don’t panic! Hummus is in fact ridiculously easy to make – if you can open a tin and turn on a blender there’s really no excuse.
This is a ‘skinnier’ version of the traditional recipe, for two reasons: firstly, I use much less olive oil than is authentic, (often none at all), and instead loosen the texture of the hummus with the chickpea soaking liquid (known as ‘aquafaba’). Secondly, bulking out the hummus with a vegetable (beetroot in this case) makes the hummus go twice as far with very few extra calories. Of course the beetroot also turns the hummus this very bright pink, which is fairly awesome if you ask me!
Continue reading “Recipe: Skinny Beetroot Hummus”
Juicy chestnut mushrooms cooked in a rich and glossy red wine gravy… this is a warm, comforting dinner which has the added bonus of leaving two thirds of a bottle of red wine going spare for a cosy night in.
This is the latest in my ‘20 Minute Meals‘ series, and is suitable (as always) for both vegetarians and vegans. Make sure you cook the bourguignon over a fairly high heat, it should be bubbling vigorously throughout to ensure it reduces to its thick, glossy sauce before your 20 minutes are up.
Continue reading “Recipe: Chestnut Mushroom Bourguignon”
Two years ago I joined a lovely online community of 70 food bloggers from around the UK. What began as a group to share ideas and discuss the latest developments in blogging and social media has developed into a close-knit group of friends who chat, share life’s ups and downs, laugh, banter, and dish out virtual hugs when necessary.
So it was with shock and great sadness that we learned last month that one of the gang, the lovely Isabella King of Coriander Queen had lost her battle with cancer at the age of 29.
Continue reading “Recipe: Gingerbread Cupcakes with Orange Buttercream (Vegan)”