Recipe: BBQ Black Bean & Jalepeño Burger (Vegan) + OXO Good Grips Giveaway

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

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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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Gearing up for National Vegetarian Week with Cranks

Cranks Collage

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Here’s a quick heads-up for you…. National Vegetarian Week is coming up very soon, (16th – 22nd May).  How will you be marking it? There are so many ways to celebrate vegetarian food during the week – the website is a great source of ideas… how about inviting friends round for a meal, sharing some veggie food with your colleagues, or organising a community event to spread the meat-free love?  Continue reading “Gearing up for National Vegetarian Week with Cranks”

Recipe: Spelt Spaghetti with Avocado Pesto

Spelt Spaghetti & Avocado Pesto

In collaboration with TREAT App

20 Min Meals | Vegetarian & VeganThere’s nothing more comforting than a big bowl of pasta, but traditional wheat products are usually highly processed and refined, leaving few useful nutrients.  Wheat is difficult to digest and can encourage inflammation in the body.  Spelt on the other hand, along with other ancient grains like quinoa, amaranth and millet, has not been refined in the same way, so is far more nutritious, and (for most people), really well tolerated.

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Recipe: Prosecco & Peach Jellies

Prosecco & Peach Jellies

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The ‘Roaring Twenties’ – a time of flappers, parties, new fashions, new cars, new foods, and fabulous cocktails.  I was recently challenged by Rennie® to create a recipe inspired by the 1920s, as part of their ‘Cooking Through the Decades‘ Campaign.

My thoughts immediately turned to Great Gatsby-style parties, and specifically to cocktails, and I decided to turn the iconic ‘Bellini’ cocktail of prosecco and peach purée into an elegant and refreshing dinner party dessert in the form of jelly.    Continue reading “Recipe: Prosecco & Peach Jellies”