Just over a year ago I shared the exciting news that my brand new cookbook, ‘Vegan in 15‘ had hit the shelves . Published by Short Books, it is crammed full of speedy (15 minute!) vegan recipes which are easy, delicious and with no weird or whacky ingredients in sight.
And what a year it has been. So many lovely folks tagging me in pictures of their 15-minute dinners on instagram, (search #Vegan In15), recipes from the book featured in The Times, ‘i’ newspaper, Veggie Magazine, Cook Vegan, Vegan Live, Vegan Food & Living, and reviews in HELLO! and lots of my favourite food blogs. A whirlwind of vegan excitement.
Continue reading “Recipe: Black Bean & Avocado Tacos (from ‘Vegan in 15’)”
Happy New Year! I hope you managed to have a restorative Christmas break, with some excellent vegan food and wine (or the elusive vegan Baileys!), and some good company. What does 2018 have in store for you?
If you’re new here, perhaps a Veganuary newbie or experimenting with flexitarianism, a great big welcome to you. Do get in touch via the comments section below each recipe post, or via Facebook, Instagram or Twitter just to say hello, ask questions or let me know how you’re getting on with the recipes. I love hearing from you all, (yes, even the reader who messaged me at 1pm on Christmas Day to ask whether his vegan Christmas Pudding was cooked through….!).
Continue reading “Recipe: Creamy Wild Mushroom One-Pot Gnocchi (Vegan)”
Confession time: this recipe was going to be a ‘Bonfire Night’ Bangers ‘n’ Borlotti Bean Stew, posted in the week before 5th November, in time for you to shop for ingredients then enjoy with a backdrop of fireworks. But life happened, and here it is a couple of weeks late…. oops! This vegan sausage casserole is perfect for coming home to after a chilly autumn walk.
Vegan sausages, baby carrots and borlotti beans in a thick, tomatoey gravy – this is a speedy 20 minute meal, helped out by one of my favourite ‘cheat’ ingredients, instant gravy granules. They thicken the sauce, and give it a deep, savoury flavour at the same time – just check they are vegan, (most are).
Continue reading “Recipe: Vegan Sausage Casserole with Bangers & Borlotti Beans”
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 (Vegan)”
A chipotle, (pronounced chi-POT-lee), is a smoke-dried jalapeño chilli, used in many Mexican recipes. Chipotle paste, (which is fairly easy to find in supermarkets these days), has a distinctive smoky flavour, and adds a lovely warm and deep spice to a simple chilli like this one.
This quick and easy chilli is incredibly versatile, I use it as a jacket potato filling, in fajitas or tacos, with rice and guacamole for a Mexican feast, or scooped up in a handful of tortilla chips for a speedy lunch.
Continue reading “Recipe: Chipotle & Black Bean Chilli (Vegan)”
These noodles are incredibly quick and easy to make, and taste fantastic too. Just the sort of dinner we’ve been eating a lot of since baby #2 arrived six weeks ago. I’m quickly re-learning the art of one-handed cooking, and eating a meal whilst it is still hot with both a knife and fork seems a dim and distant memory!
Variety packs of fresh ‘exotic’ or ‘speciality’ mushrooms are now sold in most supermarkets, or you can use a mixture of shiitake, oyster, enoki and any other exotic varieties you can get hold of. They aren’t the cheapest mushrooms around, but the combination of textures and flavours are worth it.
Continue reading “Recipe: Exotic Mushroom & Cashew Sweet Chilli Noodles (Vegan)”
This simple pasta dish is a winner – bright, fresh, lemony pesto with a hazelnut crunch. Pasta with pesto can be a little dry and cloying, but this one is thinned with water for a more sauce-y consistency, (rather than gallons of olive oil, which would taste amazing but take its toll on your arteries!).
Peppery rocket is available all year round in supermarkets, but you could substitute in any seasonal green leaves or fresh herbs – watercress, spinach, kale, basil or parsley or a combination of any of those would work really well too. Continue reading “Recipe: Wholewheat Tagliatelle with Rocket & Hazelnut Pesto (Vegan)”
These vegan beany burritos are lip-smackingly good, with a filling that is somehow creamy, fresh and spicy, all at the same time. A perfect weeknight supper for those signed up for ‘Veganuary‘ this year, (or anyone else for that matter!).
If you’re one of those people who can’t eat a fajita without most of it ending up in your lap, the burrito is your friend. ‘Toasting’ the outer wrap until crisp in a dry frying pan acts like a glue to stick it all together and keeps the fillings neatly tucked inside.
Continue reading “Recipe: Speedy & Spicy Chilli Bean Burritos”
Brrrr… we’ve put the heating on this week and my winter coat has surfaced from the back of the wardrobe. The clocks have gone back, and it’s beginning to feel a lot like autumn. But instead of craving root vegetable soups and wintery suppers, I’ve been trying to hang on to the last glimpses of summer, (well British Summertime at least), by cooking summer holiday food – the sort of dishes you might enjoy with a cold glass of wine on a sun-drenched terrace overlooking the sea.
Here’s a quick and easy recipe based on the traditional Greek ‘Gigantes Plaki’, (literally ‘giant baked beans’), a meze dish of giant white runner beans in a rich tomato sauce. Continue reading “Recipe: Quick & Easy Tomato and Herb Gigantes Beans”