Category: Lunch

This year at home we had a completely vegan Christmas dinner! We made a plethora of delicious dishes – pan roasted brussel sprouts with toasted pinenuts, roasted potatoes and parsnips, mashed carrots and swede. I made Bon Appetit’s vegan chocolate tart for dessert.
All the food was AMAZING. Then the next day I went to family and ate even more delicious vegan food. Christmas without cruelty.

Cooking so much food and also being able to enjoy the day itself means I elected to make some portions of the dinner a day or two before. You can make the filling for this wellington 1 or 2 days before you plan to eat it. The longer you leave the filling, the longer the flavours will develop.

You may have some filling leftover – this can be frozen in a freezer bag and used for something else later on!


  • 200g chesnut mushrooms, sliced
  • 125g oyster mushrooms, sliced
  • 125g shiitake mushrooms, sliced
  • 200g coquina (or sub butternut) squash, peeled and cut into small chunks
  • 125g whole cooked chestnuts, cut into rough chunks
  • 4 shallots, diced
  • 3 medium cloves of garlic, minced
  • 150g dry bread crumbs
  • 20g fresh sage leaves, cut into small strips.
  • 2 tbsp olive oil
  • 1 tbsp dijon mustard
  • Salt and pepper to taste
  • 500g puff pastry (defrosted if frozen)
  • 1 tbsp vegan butter, melted
  • 1 tbsp sesame seeds

  1. If cooking the roast on the same day preheat the oven to 180c/350f and prepare a baking tray.
  2. In a large saucepan add 1 tbsp of olive oil, heat on a medium heat. Add the diced shallot. Cook for 3 minutes, until the shallots begin to soften. Add the minced garlic, cook for another minute.
  3. Add the chopped butternut squash. Cook for 7-10 minutes until it takes on some colour.
  4. Add the sliced mushrooms, stir well, cooking for 5 minutes until the liquid is released. Season with salt and pepper. Stir in the mustard.
  5. Once the mushrooms are softened, add the chestnuts and breadcrumbs. Stir well until the breadcrumbs soften in the mushroom liquid.
  6. In another small pan, add the other tablespoon of olive oil. Heat on a medium heat, once hot, add the sage, frying lightly for about 1 minute until crispy and fragrant.
  7. Stir the sage into the mushrooms. At this point, you can transfer the mixture to a container and once cooled, store it covered in the fridge until needed.
  8. If cooking on the same day, lightly flour a work surface and roll out the puff pastry to less than 1cm thick. A thinner pastry will yield a crispier roast.
  9. Carefully transfer the pastry to the baking tray. Down the middle of the pastry, spoon the filling, making sure not to take too much of the liquid. Pile up the filling into a large log shape, pressing it down with the spoon. Fold the edges of the pastry over the filling, a bit like you are swaddling a baby. I had some spare pastry so I cut out some shapes to cover the folded seam but this is purely cosmetic!
  10. Brush the top of the pastry with melted vegan butter and sprinkle with sesame seeds. Cut 3 small slashes in the top of the pastry with a sharp knife.
  11. Bake the roast in the oven for 25-30 minutes or until bubbling and golden brown on top.
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I had a whole bunch of pumpkin puree leftover from making my cinnamon rolls and didn’t want to let it go to waste. This was my dinner. It tasted so delicious I decided I had to share it with you guys!

I’ve eaten this with toasted bread and rice and both taste equally as good!


  • 1 yellow onion, diced
  • 2 cloves of garlic, pressed or diced
  • 1 1/2 cups pumpkin puree
  • 165ml/5.5fl oz  full fat coconut milk
  • 165ml/5.5fl oz water
  • 2 tbsp tomato ketchup
  • 400g can of chickpeas, drained
  • 100g cauliflower, cut into chunks
  • 1 red pepper, de-seeded and diced
  • 200g spinach
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1 tsp garam masala
  • 1/2 tsp turmeric
  • 1 tbsp olive oil

  1. Add the olive oil to a large pan and heat on medium until the oil begins to shimmer. Add the onions, cook for 3 minutes until beginning to turn translucent then add the garlic. Cook for 2 minutes then add the spices.
  2. Cook for 2 minutes then add the cauliflower and peppers, stirring well to make sure the spices are well incorporated. Cook for about 5 minutes, until the cauliflower takes on some colour. Add the chickpeas.
  3. Next add the pumpkin puree, water, ketchup and coconut milk. Stir well until everything is combined. Increase the heat to high until the curry begins to boil then reduce the heat to low and simmer.
  4. Simmer for 15-25 minutes or until the cauliflower is tender. Add the spinach and stir in until wilted.
  5. Serve with the grain of your choice and a little coconut yogurt on the side.

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Ever since Rowena served us up the cauliflower rice in that amazing Italian food she made I was thinking all about it! Who knew it was so easy?

I whipped up this recipe when I was tasked with dinner whilst my mum made a pilgrimage to the supermarket! It’s a room temp salad but if you wanted to you could also eat it cold.

Also how great is it that I can come home after work, make and shoot a dish without it looking like I shot the photos in a dungeon! Yay, summer!


For the cauliflower rice salad

  • 400g cauliflower
  • 2 tbsp olive oil
  • 1 medium onion, halved and thinly sliced
  • Pinch of brown sugar
  • 100g oil packed sundried tomatoes, excess oil drained off
  • 1 tsp dried basil
  • 50g slivered almonds
  • Salt and pepper to taste

For the Green tahini dressing

  • 3 tsp brown tahini
  • 3 tsp vegan green pesto, either homemade or store bought
  • 2 tbsp olive oil

  1. Start by preheating the oven to 400f. Chop the cauliflower into florets, discarding any excess hard stems.  Pulse the cauliflower in a food processor for 1 minute until it resembles a small grained rice.
  2. In a bowl mix the pulsed cauliflower, olive oil, salt and pepper. Spread on a baking tray and bake for 12 minutes. Stirring half way through.
  3. Whilst the cauliflower is roasting prepare the onions, halve and slice the onion then in a small frying pan lightly saute on a low heat for 5-10 minutes until the onions turn translucent. Add the pinch of brown sugar and cook for a further 5 minutes until completely soft.
  4. Make the green tahini dressing. In the food processor, pulse together all the ingredients. Pour into a jug and set aside.
  5. Once the cauliflower is done, remove it from the oven and add it to a large salad bowl. Using scissors, chop the sundried tomatoes into small bite size pieces and add them to the bowl. Add the dried basil and salt and pepper and the onions.
  6. On a smaller tray, add the slivered almonds and roast for 3-5 minutes or until golden brown. Remove from the oven and toss with the rest of the ingredients.
  7. Drizzle the green tahini dressing over the salad and serve with a few shredded basil leaves .

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I’m a bit slow on the vegan hype sometimes. I’ve been hearing about how great gram flour is for about the last 6 months but never actually got around to buying any.

Finally I had a chance to make something with it! Quiche was always a huge thing in my house – my mum is a quiche wizard so this was a logical step for me. Next step: frittata!


For the vegetable filling

  • 1/2 courgette, cut into thin rounds
  • 1/2 red bell pepper, cut into thin slices
  • 1 small red onion, diced
  • 2 cloves of garlic, minced
  • 1 Bay leaf
  • Small bunch of dill, stems removed and chopped (about 2 tbsp chopped)
  • Olive oil to fry

For the quiche fillling

  • 1 1/2 cup gram flour
  • 1 tsp of The Vegg or 1 tsp Kala Namak
  • 3 tbsp nutritional yeast
  • 1 vegetable stock cube, crumbled
  • 1 cup of water

To assemble the quiche

  • 50g puff pastry – I use Jus Rol
  • 8 inch baking dish
  • Baking beans

  1. Preheat the oven to 350f. In a pan, add some olive oil and then the onion. Cook on a low heat until beginning to turn translucent. Add the minced garlic and the bay leaf.
  2. Add the courgette and peppers, increasing the heat to medium and cook for 10 minutes until the vegetables are softened. Add the chopped dill. Discard the bay leaf and set aside.
  3. In a blender or food processor, add the quiche filling ingredients and blend on high until very smooth and fully combined. It should resemble a thick pancake batter. Set aside.
  4. Lightly flour your work surface and then using a rolling pin roll  out the puff pastry thinly into a 9 inch circle shape.
  5. Lay the pastry carefully over the baking dish letting the excess hang over the sides. Press the pastry into the sides of the dish then cut the excess away using a sharp knife. Prick the bottom of the pastry case with a fork.
  6. Line the pastry with parchment paper and pour in your baking beans. Spread them evenly. Cook the pastry shell in the oven for 15 minutes. Then remove the parchment and beans and cook for another 5 minutes until the base is crispy and golden.
  7. Add one layer of vegetables, then pour over half of the quiche filling, add the second layer and pour over the remainder of the quiche filling.
  8. Bake in the oven for 20 minutes until the quiche is solid and slightly cracked on top. Leave to cool for 5 minutes before slicing.

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Fresh turmeric is sort of hard to come by here but I went on a special pilgrimage to Wholefoods for this recipe. You might want to wear gloves if you’re using the fresh stuff as it turns your hands yellow! Feel free to sub with the dry stuff if you don’t want to go on a pilgrimage like me!

These are perfect picnic food!


  • 240g chickpeas, drained and rinsed
  • 4cm piece of fresh turmeric, peeled and grated or 1 tbsp dried turmeric
  • 25g bunch of parsley, roughly chopped
  • 1 tsp smoked paprika
  • 1/2 tsp cinnamon
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 2 cloves of garlic
  • Zest and juice of half a lemon
  • Salt and pepper to taste

  1. Preheat the oven to 375f. Line a baking tray with silpat or parchment paper and set aside.
  2. In a food processor combine all the ingredients and process until a dough forms. Using a teaspoon spoon scoop out the falafel dough and roll into balls using your hands.
  3. Place the falafels on the baking tray and repeat until all the mixture is used up. I ended up with 16.
  4. Bake the falafels for 20 minutes, turning once or until crispy. Serve with hummus in wraps or with salad!


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This is my 100th blog post! How crazy is that? I had planned to make something special but sometimes you just need dinner…

This recipe is inspired by my good friend Eleeshia who sent me a burger link on Pinterest last week and said I should make some burgers for the blog. She was right. No self respecting food blogger doesn’t have a burger recipe. How did I go 100 posts without one?

Coincidentally today is also Vegan Burger Day!

For all you aquafaba freaks out there this is a great way to use up your chickpeas, I used the ones leftover from making my Bakewell tart ice cream in this recipe!


  • 1 can of chickpeas (about 240g drained)
  • 1/2 cup millet
  • 140g butternut squash, cut into chunks
  • 1/4 cup oats
  • Zest of half a lemon
  • 2 cloves of garlic
  • 2 tsp dried dill
  • 1/4 tsp salt
  • 1/4 tsp smoked paprika
  • 1 tbsp olive oil

  1. Preheat the oven to 350f. Heat a pan of water on a high heat until boiling and add the butternut squash. Reduce the heat, cover and simmer for 10 minutes or until a knife slides in easily. Drain and set aside.
  2. Add the millet to a saucepan, cover with 1 cup of water. Bring to the boil, cover and turn off the heat. Leave for 15-20 minutes or until all the water has been absorbed.
  3. In a food processor, add the chickpeas, garlic, lemon and salt. Pulse on high until the chickpeas are broken down but not completely smooth.
  4. Add the butternut squash and pulse again until incorporated.
  5. In a bowl add the cooked millet, oats, chickpea squash mixture, paprika, dill and olive oil. Using a spoon stir thoroughly until everything is well mixed.
  6. Using your hands, scoop up the mixture and form patties. Place each patty on a lined baking tray. Repeat with the remaining mixture. I ended up with 7 patties.
  7. Bake the patties for 15-20 minutes or until crispy. If you wish them to be crispier, you can lightly fry them in olive oil for 3-4 minutes each side.
  8. Serve with your favourite vegan toppings and a good bowl of fries!

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Since the dawn of aquafaba and the vegan meringue bandwagon I’ve been using a lot of cans of chickpeas. Usually, I’m more bothered about the liquid than the chickpeas themselves. This weekend, I was doing some recipe testing using aquafaba as an egg replacer and ended up with a can of chickpeas that I had no use for.

Normally I would make Isa’s chickpea of the sea faux tuna salad but I had been thinking about protein rich work snacks and so the spiced roasted chickpea was born. You can use these as a salad topping (hello, protein crouton) or just eat them as a snack!


  • 1 can of chickpeas, drained and rinsed
  • 1 tbsp coconut oil, melted
  • 1 tsp garlic powder
  • 1 tsp cumin powder
  • 1 tsp turmeric powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper

  1. Preheat your oven to 350f. Melt the coconut oil in a small saucepan and set aside.
  2. In a bowl, add the chickpeas and spices. Pour over the coconut oil and stir thoroughly until the chickpeas are well coated in spices and oil.
  3. Bake on a non-stick baking tray for 20 minutes or until golden and crispy, turning half way.
  4. Once cooled, store in an airtight container in the fridge.

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I’m definitely trying to up my grains game. This is using the millet I got in my March LifeBox! I made this dish for my family’s Easter Sunday lunch which also doubled up as my family birthday celebration! The millet makes a wonderful creamy addition to a dish traditionally made with bulgar wheat. By using quinoa you’re giving this side dish a big protein kick! It’s a win-win situation.


For the Tabbouleh

  • 1 cup quinoa, rinsed
  • 1/2 cup millet, rinsed
  • 1 cucumber, cut into chunks
  • 200g baby vine tomatoes cut in half
  • 2 vegetable stock cubes
  • 4 Spring onions, sliced thinly into rounds
  • 1/2 bunch of flat leaf parsley, chopped
  • 1/2 bunch of mint,  leaves removed and chopped
  • 1/4 cup walnuts, broken into smaller pieces

For the dressing

  • Zest of one lemon
  • Juice of one lemon
  • 1/4 cup olive oil
  • 1 garlic clove, minced
  • Salt and pepper to taste

  1. Cook the quinoa and millet.  Rinse the grains thoroughly and then prepare two separate saucepans, in one add the quinoa and a stock cube and in the other the millet and the other stock cube. Add 2 cups of water to the quinoa and 1 1/2 cups of water to the millet.
  2. Heat the pans on a medium heat until the water begins to boil and the stock cube is fully incorporated. Turn the heat down to low and cover both pots. Cook the quinoa for 15-20 minutes or until all the liquid as been absorbed. Cook the millet for 10 to 15 minutes or until all the liquid is absorbed.
  3. In a big bowl mix together the millet and quinoa and set aside to cool.
  4. Prepare the dressing, whisk together the olive oil, lemon juice, lemon zest, garlic clove, salt and pepper.
  5. Chop the cucumber into small chunks, halve the baby tomatoes and slice the spring onions. Toss with the quinoa and millet. Break the walnuts into smaller pieces and add to the tabbouleh.
  6. Add the chopped herbs and pour over the dressing, give the tabbouleh a big stir to make sure everything is properly combined before serving.

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The other morning before work I had a very spirited conversation with my fiance about vegan bacon. I’ve tried coconut bacon, seitan bacon, fakin bacon, tempeh name it. But never really mushroom bacon…so I thought I would give it a whirl. Mushrooms are great for soaking up flavour!

I also have a confession to make:

I really, really don’t like raw tomatoes

So in this sandwich, I’m using sun-dried tomatoes because let’s be honest they are far superior to their raw counterparts.

This recipe makes enough for 2 people with a little bit of portbello bacon left over!


For the mushroom bacon

  • 2 medium sized portobello mushrooms, sliced into thin strips
  • 2 tbsp olive oil
  • 1 tbsp tomato ketchup
  • 1 tbsp maple syrup
  • 2 tbsp light soy sauce or liquid aminos
  • 1 tsp shiro (white) miso
  • 1/4 tsp Hickory liquid smoke
  • 1/4 tsp smoked paprika
  • Black pepper to taste

For the avocado mayo

  • 1 avocado, mashed
  • 2 tbsp vegan mayo of your choice – I used Just Mayo
  • Salt and pepper to taste

To assemble

  • 4 slices of bread of your choice
  • Oil packed sun-dried tomatoes – drained of excess oil
  • Lettuce of your choice – I used a mixture


  1. Start by mixing your mushroom marinade. Whisk all the ingredients together in a small bowl. Lay the mushroom slices out on a dish and pour over the marinade. Using a pastry brush, brush the marinade over the mushrooms, making sure to cover them properly.
  2. Cover the mushrooms and leave to marinate for at least 30 minutes.
  3. Meanwhile make the avocado mayo, pit and peel the avocado then mash the flesh in a small bowl. Stir in the mayonnaise and season to taste. It will resemble a pale guacamole. Set aside.
  4. Once the 30 minutes is up, heat a tablespoon of olive oil in skillet on a medium heat. Add the mushrooms in stages so as to not crowd the pan. Cook for 3-5 minutes each side or until the edges become crispy. Repeat for the remaining mushrooms.
  5. Assemble your sandwich! Spread the avocado mayo on one slice of bread then layer with the mushroom bacon, drained sun-dried tomatoes and lettuce. You can add a little extra avocado mayo to the top piece of bread if you wish!
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Hummus is one of the vegan food groups. The others being peanut butter, nutritional yeast and tofu. I can eat hummus for breakfast. Here’s my take on a beet hummus which I’ve paired with some smokey pita chips! Look at that beautiful colour!


For the hummus:

  • 3 medium beetroot, scrubbed clean
  • 1 can of chickpeas, rinsed
  • 2 cloves of garlic
  • 2 tbsps brown tahini
  • 2 tbsps olive oil
  • 1/2 tsp salt
  • Juice of half a lemon

For the smokey pita chips

For the hummus.

  1. Start by cooking your beets. Scrub them clean and then add to a saucepan of boiling water. Cook the beets for 40-45 minutes or until a knife slides in easily. Drain the beets and set aside in the fridge.
  2. Whilst the beets are cooling, rinse the chickpeas. At this point, if you want a smoother hummus you can remove the skins of the chickpeas. Using your index finger and thumb, pop the chickpeas out of their skin and discard the skins. This will take a little while – in this case I’ve left the skins on for a more “rustic” looking hummus.
  3. Once the beets have cooled, peel them and add them with the chickpeas, garlic, brown tahini, olive oil, salt, and lemon juice to a food processor.
  4. Process on high until the hummus is smooth. Store in an airtight container in the fridge. Before serving drizzle with olive oil and sprinkle with sesame seeds.

For the pita chips

  1. Preheat the grill to a medium heat. Using scissors cut your pita into small triangles.
  2. In one shallow bowl or dish add the olive oil. In another shallow bowl add the smoked paprika and salt.
  3. Rub each side of the pita triangles in the olive oil and then the smoked paprika.
  4. Grill the pita triangles for 1-2 minutes each side until crispy, making sure not to burn them.
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