Recipe: Pea, Potato & Pesto Croquettes

Pea Potato & Pesto Croquettes | Vegan & Vegetarian

in collaboration with Taking the Pea

I hadn’t had a potato croquette in years.  They are such a treat – crispy, golden breadcrumbs with a soft mashed potato filling, dunked into ketchup, of course.  I was experimenting recently with some totally more-ish dried peas coated in all your favourite crisp flavours from the cheekily named Taking the Pea, (you may have read about them in my Pea & Wasabi Vegan Mayo post).

Blitzing them into crumbs and using them in place of breadcrumbs seemed like an idea worth working on, with their punchy flavours, protein content and fabulous crunch making them a fine replacement in this much-loved recipe.

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Recipe: Sticky Sweet Ginger Tofu with Baby Courgettes

Sticky Sweet Ginger Tofu with Baby Courgettes | Vegan & Vegetarian

in collaboration with Cauldron Foods

Until fairly recently I was a tofu-sceptic – loving the stuff in Thai and Japanese restaurants, but often frustrated when cooking it at home and ending up with a soggy, flabby mess.  But I’ve learned a few tricks recently to help get that super-crispy, packed with flavour ‘ultimate’ tofu taste at home and now cook it regularly.

It doesn’t have much of a flavour of its own. but soaks up anything you chuck at it like a sponge, so marinading is a great idea, and pairing it with lots of ginger, garlic, chilli, soy sauce, sesame, coriander and so on makes a huge difference.

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Recipe: Pea & Wasabi Vegan Mayonnaise

Pea & Wasabi Vegan Mayo

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.

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Recipe: BBQ Black Bean & Jalepeño Burger (Vegan)

Vegan BBQ Black Bean & Jalapeno Burger

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.

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Recipe: Bonfire Night Mulled Blackberry Wine

Mulled Blackberry Wine

This is a sponsored post

Mulled wine is too good to save just for Christmas, and Bonfire Night, when you’re waiting around in the cold for the fireworks to start, is surely the perfect night to make your first batch of the year.  The lovely thing about starting early with mulled wine is that there are still (just!) a few blackberries around, so my recipe below starts with a blackberry and apple syrup infused with cinnamon, cloves and vanilla, to which you add a bottle of red wine and gently heat it through for a wonderful warming tipple.

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Recipe: Smoky Mexican Quinoa Soup

Smoky Mexican Quinoa Soup

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Here’s a quick weeknight supper which is smoky, spicy, packed with flavour and very filling.  (Oh and it’s really good for you too – bonus!).  Your taste buds will be transported to Mexico with every spoonful, thanks to the chipotle and smoked paprika, coriander, lime and spring onions.

The star of the show here is black quinoa, with its earthy, sweet flavour.  It is classed as a ‘complete protein’ containing 8 essential amino acids, and its delicious flavour and soft texture make it a perfect alternative to rice, pasta and cous-cous.  It really bulks out this soup into a meal in itself – perfect for a speedy and satisfying dinner.

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Recipe: Olive BBQ Flatbreads with Marinated Artichokes

Olive BBQ Flatbreads with Artichokes

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The never-ending debate is re-surfacing again for the summer…. what on earth do vegetarians & vegans want to eat at BBQs?  Fake sausages just dry out and turn to cardboard, and I’m getting a bit bored of halloumi.

So, here’s an idea which is deceptively easy and a sure-fire crowd pleaser at any BBQ… garlicky, olive-y flatbreads cooked quickly over the coals, topped with marinated artichokes and cherry tomatoes.  Totally delicious, and great served with hummus, baba ganoush or other middle-eastern style bits and pieces.

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Recipe: The Ultimate Lazy Veggie Lasagne

Ultimate Lazy Veggie Lasagne

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I’m not sure I’ve met anyone who doesn’t like lasagne, but let’s face it – it can be a bit of a chore to make.  Two pots bubbling on the stove, one with a creamy béchamel and the other with a rich, tomato-ey ragù, then all that layering, breaking the lasagne sheets into the right shape, then baking.  It is absolutely always worth the wait, but sometimes I just can’t quite find the motivation.

So here’s something a bit different – a no-chop, no-saucepan, lazy-boy -person’s lasagne.

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Recipe: Mushroom & Merlot Posh Pasties

Mushroom & Merlot Posh Pasties

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In preparation for National Vegetarian Week (16th – 22nd May), Cranks challenged me to come up with a recipe suitable for Sunday Lunch – something comforting, tasty and filling, which could be served alongside roast potatoes, lots of veggies and lashings of gravy.

For me, a vegetarian option for Sunday Lunch should be big, bold, tasty, and enough of a ‘showstopper’ to make the meat-eaters insanely jealous.  Let’s just say that I’ve never found a nut roast recipe which has ticked all of those boxes.  So instead, here are my ‘posh pasties’ – posh in that they contain merlot, flat-cap mushrooms, puy lentils and thyme, all wrapped in a layer of fabulous, (hopefully homemade), pastry.

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